Moss is a vegetable grown in spring and winter.

It is better to eat moss early in the first lunar month (cold garlic) and early in the second lunar month. This type of variety is a special variety for garlic moss. It is native to Chengdu, Sichuan. It matures early, has a short dormancy period and has wide adaptability. Before winter, green garlic grows quickly and has high yield.

After the beginning of spring, the growth rate of greening is fast, the quality of garlic moss is high, the texture is crisp and tender, the white part of the moss is short, and the upper and lower thickness is even. Generally, garlic sprouts are bolted at the end of March and harvested in early to mid-April. The yield per mu is 500-700kg of garlic sprouts and 600kg of garlic.

Extended information:

The best period to eat red cabbage moss is before or at the beginning of the flower buds opening. It tastes smooth, waxy and slightly sweet, fragrant and refreshing, just like Ana The beautiful women are all beautiful in color, shape and taste.

Red cabbage moss is not afraid of severe cold. It has purple-red leaf stems, wide green and purple leaves, and small yellow flowers blooming on the cabbage moss. Its strong body stands proudly in the wind and frost. It tastes more tender and refreshing after being frosted. It is a rare and tender and delicious seasonal vegetable in winter.

Baidu Encyclopedia - Moss Vegetables