28 Foods You Must Eat for Detox - Optimal Nutrition 06

Author: None
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Publish Date: 2006-08-01
Features: Introduction
Also known as chrysanthemum leaf, passed yellow, or yellow chrysanthemum seedling, chrysanthemum brain is a perennial herbaceous plant in the chrysanthemum family, used for its tender shoots and leaves in cooking. It is native to China, with wild varieties found in Hunan, Guizhou, and Guangdong, while it is widely cultivated and consumed in Nanjing. It is especially valued as an important green leafy vegetable during spring and summer.
Harvesting and storage: Chrysanthemum brain is eaten raw, using its tender shoots. Harvesting begins when the plant reaches 10–17 cm in height. When seedlings are small and sparse, they can be plucked by hand. As the plant matures, scissors or knives can be used for harvesting, with a stubble height of 3–5 cm in early stages and 5–8 cm in mid-to-late stages. For outdoor cultivation, harvesting can occur from April to September, with yields exceeding 3,750 kg per hectare each time. Greenhouse cultivation allows for year-round harvesting. Chrysanthemum brain is considered a specialty vegetable in northern regions.
Harvesting must be done carefully, with the tender tips (typically 5–10 cm long) being plucked primarily by hand or knife. For storage, the ideal temperature is 0°C with a relative humidity of over 95%. The best time to harvest for storage is in the cooler mornings. P23