Chorogi is a cultivated species of the Brassicaceae family, also known as Chorogi. It is an annual fast-growing herbaceous plant originating from West Asia or Central Asia. It is widely distributed in China, found in Northeast, North China, Northwest, Southwest, Shandong, Anhui, Henan, and other places, growing in fields, hillsides, and wastelands.
1. Characteristics of Chorogi
The stem is upright, 10 to 13 centimeters tall, with taller ones reaching 45 centimeters. The stem is branched, with glandular hairs. The basal leaves are clustered, with long petioles, ovoid-elliptic in shape, shallow or deeply lobed, gradually narrowing at the base. The stem leaves are alternate, sessile or short-stalked, lanceolate, with entire or sparsely toothed margins. The inflorescence is terminal, with small solitary flowers, 4 petals, white or slightly greenish, sepals falling early, petals degenerating into thread-like structures, and 6 stamens. The flowers are hermaphroditic and pollinated by insects. The siliques are short, oval to nearly round, flat, slightly notched at the apex, with wings at the top, and the pedicel is almost erect and shorter than the silique. The seeds are light brown and inversely ovate-oblong. The cotyledons are trifid.
It generally blooms from April to May, and the seeds mature from May to July. It reproduces through seed propagation. The germination power of the seeds can be maintained for 5 years at room temperature. Chorogi is a semi-cold-tolerant crop that does not have strict requirements for the external environment and prefers cool and moist climatic conditions. It is suitable for loose sandy loam or moderately fertile heavy clay soil, prefers weakly acidic, neutral, and weakly alkaline soil, requires moist soil, and can be grown with partial or no shade. It is advisable to provide some shade during the hot summer season. Germination occurs within 24 hours at 10 to 15 degrees Celsius.
In China, Chorogi overwinters as seedlings in Heilongjiang Province. The seedlings become green in mid to late April when the soil thaws, flowers bloom in late May, and seeds mature from late June to mid-July. After a 14-day dormancy period, germination starts in August of the same year. The seedlings that emerge in the same year only undergo nutritional growth and can only flower and bear fruit the following year.
2. Types and Varieties of Chorogi
Based on the structural characteristics of the leaves, stems, and roots, Chorogi can be divided into three variants: ordinary type, wrinkled leaf type, and wide leaf type. The ordinary type has a higher yield, early maturity, darker leaf color, and a growth period of 40 to 45 days. The wrinkled leaf type has more leaves and is suitable for decorative garnishing. The wide leaf type has wider leaves and slender petioles.
There are not many varieties of Chorogi in China. Among the existing varieties, those from Ukraine, Russia, and other countries are considered superior, with Ukrainian varieties showing the most outstanding yield and quality. There are also some varieties and strains with wide adaptability. The French wide leaf variety is also a popular choice.
In China, Chorogi is generally classified into two varieties: narrow leaf and wide leaf. The narrow leaf variety has narrower leaves, a growth period of 40 to 45 days, early maturity, strong taste, and good quality, with a yield of 1000 kilograms per 667 square meters. The wide leaf variety has wider leaves, a growth period of 45 to 50 days, medium maturity, lighter taste, and moderate quality, with a yield of 1000 to 1500 kilograms per 667 square meters.
3. Nutritional Uses of Chorogi
Chorogi is mainly harvested for its tender stems and leaves, which are rich in nutrients, have a unique fragrance, and a spicy taste. They contain vitamin A, vitamin C, vitamin B2, iron, and calcium in relatively high amounts. Analysis has shown that every 100 grams of fresh vegetables contain 2 to 4 milligrams of carotene and 40 to 120 milligrams of vitamin C.
The tender stems and leaves are best used as a condiment for cold dishes due to their small size. They can also be stir-fried, cold-dressed, or pickled. The roots of Chorogi, as well as fresh or dried seed pods, can be used as a spicy condiment.
The seeds can also be used to make salads. They have a spicy and pleasant taste, and mature seeds can be pressed for edible oil. The seeds contain fatty oil, glucosinolates, proteins, carbohydrates, as well as alkaloids, brassinosteroids, and volatile oils. They have a cold nature and a bitter and spicy taste. They have the effects of promoting digestion, diuresis, and expectoration, and are used to treat phlegm and cough, edema, chest fullness, and difficult urination. Countries like Jordan use Chorogi to stimulate appetite, promote hair growth, and treat stomach pain.
