Chuanxiong is often called "Spicy Herb" because of its spicy taste. It is easy to grow, nutritious, and high in calcium. It has the effect of clearing heat and promoting diuresis, and it is effective in treating symptoms such as difficult urination and diarrhea.
1. Morphological characteristics
Chuanxiong is 5-30 centimeters tall with an upright stem that branches in the upper part. It has tiny glandular hairs or is hairless. The basal leaves are clustered and narrow-rounded. The stem leaves are linear with sparse serrations or entire margins. The terminal stem forms a cymose inflorescence with small white flowers. The fruit is a short-horned ellipsoid with narrow wings. The seeds are small, pale yellow, elongated ovals, measuring 2 millimeters long and 1 millimeter wide.
2. Ecological characteristics
Chuanxiong is a biennial or perennial herb that regrows in late March in northern China. The seeds germinate in April. It enters the withered and yellow phase from mid-July to August, with a growth period of about 120 days. After mature seeds fall to the ground and undergo a dormant period of about two weeks, they germinate again in September. The seedlings only undergo nutritional growth in the same year and flower and bear fruit in the second year. This plant has strong branching ability. When the upper branches are grazed by livestock, the lower stems quickly branch out, showing strong regenerative ability. It reproduces through seeds or overwintering seedlings.
Chuanxiong has strong adaptability and stress resistance, and does not have strict soil requirements. It grows well in soils with a pH between 7.5 and 8.5. It has drought resistance and is suitable for growing in slightly dry and sunny areas. It prefers strong light and does not grow well in excessively wet soil conditions. Chuanxiong is relatively cold-tolerant. The seeds can germinate at 5 degrees Celsius, and they are also heat-tolerant. The highest germination rate is 84% at 30 degrees Celsius, while it is only 77% at 20 degrees Celsius. When the seeds absorb water and germinate, a very sticky water film forms on the surface, which protects the embryo of the seedling.
3. Environmental distribution
Chuanxiong is distributed in Northeast China, North China, Northwest China, Southwest China, and the Yellow River Delta.
Chuanxiong prefers cool climates. After the seeds germinate, they quickly form a cushion-like shape. The leaves gradually unfold, and the plant grows rapidly. After bearing fruit, the plant withers and dies. It prefers a moist environment and is tolerant of poor soil conditions.
4. Cultivation techniques
Chuanxiong has a short growth period of only 10-20 days. By combining outdoor cultivation with facility cultivation, it can be produced year-round and is more suitable for sprout vegetable cultivation. Chuanxiong is suitable for growth in spring and autumn, so it can be sown in late April for spring cultivation and in mid-August for autumn cultivation. Select fertile, loose, and organic-rich soil for sowing. It can be sown in rows, with a 1-centimeter thick covering layer of soil. Seedlings emerge after 2 days. Thin out the seedlings and maintain a spacing of 7-8 centimeters between plants. Harvesting can generally be done after 15 days. Sow every 20 days. Use shade nets to reduce temperature and protect against rain in hot summer weather, and cultivate in greenhouses or hothouses in low-temperature seasons.
5. Nutritional value
Chuanxiong is rich in nutrients, with low crude protein content, but abundant calcium content. Its vitamin A content is particularly high, making it a good forage plant. It is consumed by various livestock, but its consumption rate is not high due to its spicy taste. After being made into hay, it is preferred by sheep, and after being frosted, it is preferred by cows and sheep. After fermentation during silage making, the spicy taste disappears, and it is liked by various poultry. Pigs like it when it is in the tender stage, but they are not very fond of it when it is slightly older. For pig feed, the aboveground parts are harvested in the tender stage, chopped, and fed fresh or wet. In the budding stage, the tender branches are harvested, mixed with other wild vegetables, and fed fresh or fermented.
In medicine, Chuanxiong has the functions of stimulating appetite, promoting diuresis, and preventing arteriosclerosis. It is mainly cultivated as a medicinal plant in Southeast Asia and India. The whole plant and seeds of Chuanxiong can be used as medicine. The whole plant can clear heat, promote diuresis, treat enteritis, diarrhea, difficult urination, hematuria, edema, and other diseases.
The seeds (medicinal name: Tili Seeds) can resolve phlegm, relieve asthma, clear the lungs, and promote diuresis. They are used to treat lung diseases, cough with phlegm, edema, difficult urination, and other ailments. The seeds can also be pressed for oil, which is used in industry. The tender seedlings can be eaten. After harvesting the tender seedlings, blanch them in boiling water and stir-fry or steam them with dough.
