Ningxia wolfberry is good.

Lycium barbarum belongs to the Solanaceae family and the genus Lycium barbarum. There are generally three varieties of wolfberry, namely Chinese wolfberry, Ningxia wolfberry, and northern wolfberry. These are relatively famous varieties of wolfberry. Generally speaking, Ningxia wolfberry is a relatively common variety of wolfberry, and its quality is also the best. Ningxia wolfberry has strong adaptability and high yield.

The branches of Ningxia wolfberry are relatively dense, the color is gray-white or gray-yellow, and its surface is very smooth. Generally, the pulp has more juice than other varieties of wolfberry, and the shape will vary depending on the environment. changes due to changes.

Wolfberry likes a cold and refreshing environment and is very cold-resistant. Generally, seeds can germinate when the temperature is around 7°C, and seedlings can withstand low temperatures of minus 3°C. When the temperature is above 6℃ in spring, the young shoots will grow slowly. Wolfberry can survive at minus 25 degrees Celsius without any harm. The roots of wolfberry are very developed and very drought tolerant. On the other hand, stagnant water is detrimental to its growth. Most wolfberries grow on alkaline soil and sandy soil, and are most suitable for cultivation on deep and fertile soil.

How to choose wolfberry

1. Look at the color: good wolfberry is dark purple-red, and the stem is white. The dyed wolfberry is bright red in color, and the stem is also red. The stem of the wolfberry fruit that has been treated with sulfur is yellow.

2. Smell: grab a handful and smell it. The one that has not been treated with sulfur will have a natural wolfberry smell, while the one that has been treated with sulfur will have a pungent smell. In addition, wolfberry berries that smell like alcohol have generally been stored for a long time and are about to go bad. It is best not to buy them.

3. Look at the shape: Ningxia wolfberry and Inner Mongolia wolfberry are oblong, and Xinjiang wolfberry is round. The wolfberries from the above producing areas are all best with large and plump grains. However, if the wolfberry, which is larger, plump and abnormally large in appearance, is exposed to light, there will be shiny crystal points on the surface of the wolfberry. These are usually wolfberry soaked in alum water.

4. Touch: Colored wolfberry generally feels sticky when kneaded, but natural wolfberry does not have this feeling.

The above content refers to Baidu Encyclopedia-Ningxia Wolfberry