Yes, that should be right.

Caotou, also known as alfalfa, is commonly known as golden cauliflower. Grass heads grown in spring are the best.

Introduction

Pronunciation: mu4 xu5 (ㄇㄨˋ ㄒㄩ˙), where "蓿" means softly

Scientific name: Medicago sativa Linn.

English name: Alfalfa/clover

Family name: Leguminosae

Also known as lucerne, also known as alfalfa or alfalfa (purple medic).

The scientific name is Medicago sativa (cultivated alfalfa). Leguminosae (Fabaceae) are perennial plants that resemble clover, are resistant to drought, cold and heat, have high yields and high quality, and are known for their ability to improve soil. It is widely cultivated and mainly used for hay, silage or pasture. The plant is 30 to 90 centimeters (1 to 3 feet) tall and has many branches, growing from the root neck that is partially buried in the soil surface. When the plant grows, many stems sprout from the root neck buds, and there are many compound leaves with three leaflets on the stems. The axillary buds at the top of the branches produce racemes. Flowers are small. The pods are spiral-shaped and contain 2 to 8 or more seeds. It thrives in areas with sufficient sunlight, moderate heat, dry climate, and pollinating insects.

Perennial herb; long taproot, many branches. The stems are usually upright, nearly hairless, 30-100 cm tall. The compound leaves have 3 leaflets, the leaflets are obovate or oblanceolate, 1-2 cm long, about 0.5 cm wide, with a rounded apex, a slightly protruding middle rib, serrated upper leaves, and a narrow wedge-shaped base; the stipules are narrow Lanceolate, entire margin. Racemes are axillary, flowers 8-25, purple. The pods are spiral-shaped, thornless, with a pointed tip at the top; 1-8 seeds. The flowering and fruiting period is from May to June.

Alfalfa is known as the "King of Forage". It not only has high yield, but also has excellent grass quality, and is loved by all kinds of livestock and poultry. The current cultivation area of ??alfalfa in my country is about 1.33 million hm2. With the development of the commodity economy, the scale of alfalfa industrialization has developed rapidly in recent years, and the planting area of ??alfalfa is expanding. In order to grow alfalfa more scientifically and improve the quality and yield of alfalfa products, the key points of alfalfa farming and cultivation management techniques are introduced as follows.

The primary roots of alfalfa can penetrate deep into the ground. When the plant is grown for more than 20 years, if the subsoil is porous, the main root can be more than 15 meters (50 feet) deep, so alfalfa is extremely tolerant to drought. The roots of the seedlings can penetrate 90 centimeters into the soil when they are 2 months old, and reach 180 centimeters (6 feet) when they are 5 months old. This is a common situation: newly planted alfalfa can tolerate severe summer drought while other leguminous plants with shallow root systems and more branches die due to drought intolerance.

Alfalfa stems can quickly regenerate a large number of new stems after harvesting, so hay can be harvested from 1 to 13 times per growing season. The number of harvests and the total yield in each growing season are mainly determined by the length of the growing season, adaptability to the soil, sufficient sunlight, especially the amount and distribution of rainfall and irrigation during the growing season. Green leaf alfalfa hay is rich in nutrients and is loved by livestock. It contains about 16% protein and 8% minerals. It is also rich in vitamins A, E, D and K.

Like all crops Similarly, alfalfa will also be harmed by harsh weather, diseases and insects. The most serious harms include freezing damage, bacterial wilt, alfalfa (Medicago sativa), alfalfa leaf weevil, grasshoppers, alfalfa spotted wing aphids and leafhoppers. In humid or irrigated areas, alfalfa clusters that have been growing for more than three years are often infected by Phytomonas insidiosum, the wilt disease pathogen in the soil, and thus become sparse.

Alfalfa prevents bleeding: all symptoms of bleeding, such as nosebleeds, gum bleeding, hematemesis, hemoptysis, blood in the stool, uterine bleeding, and anal bleeding. Every new drug that uses vitamin K is considered to be a therapy that has the function of coagulating blood vessels. In fact, the most abundant source of vitamin K among foods is alfalfa.

Alfalfa is used to prevent hemorrhagic symptoms. Experimental results show that it is very effective. It can prevent various minor bleeding, as well as lung, stomach and duodenal bleeding.

Of course, the best way to eat alfalfa is fresh, and it also tastes delicious, because fresh alfalfa is available in all seasons. It is also produced even in the cold season, but due to the relationship between climate and land , sometimes the product is very tender, sometimes very old, patients may wish to use this with their meals to prevent bleeding. Salted "pickled golden cauliflower" has the same effect.

Alfalfa clears away internal heat: Alfalfa is a cooling vegetable. After eating, it can indeed eliminate internal heat. Especially in the dry season, it is used with meals. The effect is remarkable, and it is better than watercress.

After alfalfa is fried in oil and eaten while it is hot, it has a very fresh and clean taste. After cooling, it tastes good when eaten, and its juice has a clear and refreshing feeling. During the dry season, if you feel dry lips and tongue, use it with your meal. It is a top-quality dish for maintaining health.

Family consumption method: 1. Remove the old stems and yellow leaves of the alfalfa, wash them, and stir-fry them with heavy oil over high heat to make them taste very fresh and tender. 2． Shanghai restaurants serve raw stir-fried grass heads, which are made by removing the stems and frying them entirely with alfalfa leaves, so they are particularly fresh and tender, and the price is slightly higher. 3． Alfalfa has a unique flavor when eaten cold, and the juice from the grass head is cooler and more delicious than other vegetables.

The young leaves of alfalfa are our ideal vegetables because they are extremely nutritious. Among green leafy vegetables, they have the highest vitamin K content. In particular, the vitamin A content is very little different from that of carrots, and the vitamin C exceeds White radish is two to three times more nutritious than spinach.