The seasonal vegetables in September include mustard, lotus root, Chinese cabbage, wax gourd and radish.

1. Mustard

Mustard is a seasonal vegetable in autumn. Mustard is pungent and warm, and belongs to the lung, spleen and stomach meridians. It has the functions of diuresis, antidiarrheal, expelling wind and dispersing blood, clearing away heat and toxic materials, reducing swelling and relieving pain. Mustard contains a lot of carotene and dietary fiber, so it has the functions of improving eyesight, relaxing bowels and relaxing bowels. It can be used as a good diet for ophthalmologists and can also prevent constipation, especially for the elderly and constipation.

mustard tuber or pickles pickled with mustard tuber can't be eaten in large quantities because of its high salt content, and can be used as a side dish to stir fry or cook soup. Fresh mustard is usually bitter, and it is often used to cook salty pig bone soup, which has the therapeutic effect of clearing away heat and reducing fire. To be mixed and fried into vegetables, Shuidong mustard, which is crisp, sweet and slag-free, should be the best.

2. Lotus root

Chinese medicine believes that lotus root is sweet in taste and flat in nature, and has the functions of diminishing inflammation and removing blood stasis, clearing away heat and relieving dryness, relieving cough and resolving phlegm, and has a unique effect in preventing and treating autumn dryness. At the same time, lotus root contains at least 2% sugar and is rich in calcium, phosphorus, iron and various vitamins, and the content of vitamin C and cellulose is more, which is called delicious autumn. According to the principle of "dryness makes it moist", autumn should focus on nourishing yin and clearing away heat, moistening dryness and quenching thirst, clearing heart and calming nerves, and lotus root is one of the well-deserved nourishing products.

3. Chinese cabbage

Chinese cabbage tastes bitter and slightly cold, which is suitable for nourishing the stomach and dredging the intestines in autumn. It is rich in vitamin C and calcium, as well as phosphorus, iron, carotene and B vitamins. Vitamin C contained in Chinese cabbage forms a "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of preventing cancer.

4. Wax gourd

Wax gourd (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual creeping or erect herb of Cucurbitaceae, with a long cylindrical or nearly spherical fruit, a furrowed stem, a stout petiole, coarse bristles and villous, and monoecious flowers.

Wax gourd is mainly distributed in other tropical and subtropical regions of Asia, and cultivated in all parts of China. There are wild people in southern Yunnan (Xishuangbanna) in China, and the fruit is far smaller. Eastern Australia and Madagascar are also distributed.

The wax gourd fruit can be used as a vegetable, and can also be soaked into various sweets. Peels and seeds are used medicinally, and have anti-inflammatory, diuretic and detumescence effects? [1]? .

5. Radish

Radish (scientific name: Raphanus sativus? L) Cruciferae radish belongs to Ernian or panicum miliaceum, with a height of 2-1 cm, straight root fleshy, oblong, spherical or conical, green, white or red skin, branched stems, hairless and slightly frosty. Racemes are terminal and axillary, with white or pink flowers, 1-1.5 cm long pedicels, flowering in April-May and fruiting in May-June.

Historical research The original species of radish originated from wild radish on the warm coast of Europe and sub-Asia, and radish is one of the ancient cultivated crops in the world. As far back as 45 years ago, radish has become an important food in Egypt. It is widely cultivated in all parts of China.

Radish roots are eaten as vegetables; Seeds, fresh roots, withered roots and leaves are all used as medicine. Seeds can help digestion and eliminate phlegm. Fresh roots can quench thirst and help digestion. Dry roots can help facilitate defecation. Leaves can cure early dysentery and prevent dysentery. Seeds can be used for oil extraction industry and food.

Extended information:

Grade classification

Organic vegetables: Organic vegetables refer to vegetables that come from the production system of organic agriculture and are produced according to the international production technical standards of organic agriculture, and are certified by an independent organic food certification body to allow the use of organic food marks.

the whole production process of organic vegetables must be carried out in accordance with the production mode of organic agriculture, that is, the production technical standards of organic food must be strictly followed in the whole production process, that is, chemicals such as pesticides, fertilizers and growth regulators are not used at all, and genetic engineering technology is not used, and at the same time, the quality of the whole process must be controlled and reviewed by an independent organic food certification institution.

Therefore, the production of organic vegetables must be in accordance with the environmental quality requirements and production technical specifications of organic food, so as to ensure its characteristics of no pollution, low energy consumption and high quality.

green vegetables: according to the concept of green food, green vegetables refer to pollution-free, safe, high-quality and nutritious vegetables, which are produced in accordance with a specific quality standard system under the premise of good ecological environment in the producing area, and are recognized by specialized agencies and allowed to use the green food mark.

Pollution-free vegetables: The so-called pollution-free vegetables refer to vegetables whose contents of harmful substances (such as pesticide residues, heavy metals, nitrite, etc.) are controlled within the allowable range stipulated by the state, and people will not harm human health after eating them. Refers to the clean ecological environment of the place of origin, which is produced according to specific technical operation procedures, the content of harmful substances is controlled within the prescribed standards, and the food is approved by the authorized department and allowed to use pollution-free marks.

It is suitable for China's current agricultural production development level and the needs of domestic consumers. For most producers, it is not difficult to meet this requirement. Contemporary agricultural production needs to develop from ordinary agricultural products to pollution-free agricultural products, and then to green food or organic food. Green food bridges between pollution-free food and organic food. Pollution-free food is the primary stage of green food development, and organic food is a higher quality green food.

Reference: Vegetables (Edible Plants) _ Baidu Encyclopedia