The Five Finger Mountain Ginseng is a perennial or biennial herbaceous plant, with its rhizome used in medicine. It has the functions of refreshing the mind, nourishing the body, and strengthening the body. Let's take a look at the cultivation methods of Five Finger Mountain Ginseng.
1. Land preparation and sowing
Prepare the land by digging and leveling it. Apply a small amount of well-rotted farmyard manure as the basal fertilizer and level it before sowing.
Sow the seeds from May to July for faster growth, while from December to March of the following year, the growth is slower. After sowing, sprinkle a thin layer of farmyard manure and fine soil as a cover. However, it must be watered in the morning and evening as this medicinal herb prefers moisture and dislikes dryness. It will germinate and grow a few days after the weather gets hot, so it is necessary to pay attention to removing weeds.
This medicinal herb is less prone to diseases and pests, but the tender leaves are sweet and favored by snails and fleas. They can be caught with a flashlight at night or sprayed with pesticides.
2. Transplantation and care
When the ginseng has grown 2-3 true leaves and reaches a height of 5 centimeters, it can be transplanted. The flower pot can be 21-24 centimeters in diameter and 25-30 centimeters in height. If you can find loose black soil on the rocky mountain, it is the best choice. Sandy soil can also be used, but it needs to be mixed with some farmyard manure.
If planting on a large scale, rows should be made with a height of 20 centimeters and a spacing of 80-100 centimeters between rows. The spacing between plants should be 25-30 centimeters. When the plants reach a height of 20 centimeters, a small amount of compound fertilizer or diluted manure can be applied. Use small bamboo pieces to dig out the seedlings during transplantation, allowing them to carry some soil. Water the roots immediately after planting to ensure survival rate.
3. Seed collection
The plants generally flower from May to November. The flowers are red, with five petals, extremely beautiful and fragrant, and they grow singly in the leaf axils.
The fruits are elongated, measuring 2.5-4 centimeters in length, with five edges. When the fruits turn yellow and the stems turn black, they can be cut. Mature fruits should be cut one by one and dried together with the peel, without tearing it open for better preservation.
When planting, tear open the peel to expose the seeds. The seeds are black, with 20-40 seeds in each fruit. Each plant can produce over 1,000 seeds in a year.
