Flat Fritillaria, also known as Pingbei, is a perennial herb belonging to the Liliaceae family. Its bulbs are widely used in traditional Chinese medicine for their ability to clear heat, soothe the lungs, and relieve coughs and phlegm. This plant is closely related to Fritillaria cirrhosa and Amygdalus but has distinct medicinal properties. It is mainly found in the three northeastern provinces of China, particularly in Tonghua, Jilin Province, where it is most abundantly produced. A smaller quantity is also found in the Muji region of our county. The cultivation of this plant has a long history, and today, many areas have started growing it due to its high profitability.
Flat Fritillaria is an early spring plant that thrives in cool and humid conditions, and it does not tolerate drought or excessive heat. It begins to germinate in early spring when the soil temperature reaches 2–4°C, and grows vigorously at temperatures between 13–16°C. The growth cycle is relatively short—about 60 days from emergence to withering—so it requires well-drained, loose, and fertile soil, such as black oil sand or yellow sand soil. Areas with poor drainage, clay, or sandy soils tend to produce lower yields.
Cultivation techniques for Flat Fritillaria include several key steps. First, seed-grown plants take 4–5 years to mature. During this time, proper fertilization and irrigation are essential. Stakes like straw or branches should be placed near the plants to support them and prevent wind damage. When the plants begin to flower and eventually wither in late May, the fruits should be collected before they fully ripen. These fruits are then dried in a ventilated area until they turn yellow and split open, after which the seeds can be sown.
For site selection, choose deep, loose, and fertile soil with good drainage, such as humus-rich loam or sandy loam. Avoid saline-alkali or heavy clay soils. Ensure the site is close to a water source for irrigation. In spring, after the ground thaws, prepare the soil thoroughly by plowing and leveling. Create raised beds about 1–1.2 meters wide with 50 cm work channels. The topsoil is moved to the work path, compacted into a firm base, and then topped with a 5–7 cm layer of organic fertilizer like pig manure or horse dung mixed with superphosphate. After applying the base fertilizer, cover it with a thin layer of soil before planting.
Field management includes regular weeding to prevent competition for nutrients and water, without damaging the bulbs. Weeding is done 2–3 times during the growing season. Before the plants emerge, a herbicide like simazine or atrazine can be applied to control weeds. Fertilization should focus on decomposed manure, avoiding alkaline substances. Two fertilizer applications are recommended: one after the first harvest and another in mid-May, using superphosphate and diammonium phosphate. Irrigation should be timely, and foliar sprays can also be used.
Bud removal is important to direct energy toward bulb development. If no seedlings are to be saved, buds should be removed promptly. For disease and pest control, common issues include rust, bulb rot, and underground pests. Rust can be controlled by spraying copper-based fungicides or triadimefon. Bulb rot is prevented by ensuring good drainage and using disease-free bulbs. For pests like crickets and grubs, apply insecticides such as trichlorfon.
Harvesting occurs 2–3 years after planting, typically in late May to early June. At this time, the bulbs are excavated carefully to avoid damage. After harvesting, the bulbs are graded, with larger ones processed and smaller ones replanted. On average, 500–750 kg of fresh bulbs can be harvested per mu (approximately 667 square meters).
Processing involves washing the bulbs and drying them. One method is to mix them with hydrated lime and dry in the sun for 4–5 days. Another method uses slaked lime or ash, placing the bulbs in layers and gradually increasing the temperature to no more than 40°C. Once the bulbs are nearly dry, they are cooled and sifted before being stored in sacks. This process ensures the quality and preservation of the final product.
Spices are a general term for spices (sometimes called aromatic ingredients) and essences. In a narrow sense, fragrances are not included.
A spice is a substance that can be smelled or tasted. It may be a "single entity" or a "mixture". According to the production method or raw materials, spices can be divided into "natural flavor" and "synthetic flavor" two categories
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