Herbal medicine Atractylodes planting points

**Atractylodes Cultivation Techniques: Key Points** 1. **Growth Habits**: Atractylodes prefers cool climates and is sensitive to high temperatures and humidity. It can tolerate cold, and young seedlings can withstand short periods of frost. However, prolonged exposure to high heat increases the risk of disease. 2. **Land Selection**: Choose loose, fertile, well-drained soil for planting. Avoid clay or sandy soils, as they are unsuitable. Atractylodes is highly sensitive to waterlogging and should not be grown in the same area for more than five years. It’s best to avoid previous crops like crucifers, solanaceae, or legumes. 3. **Seed Selection**: Use two-year-old *Atractylodes chinensis* seeds for better yield, medicinal quality, larger root size, and stronger disease resistance. Choose large, plump, yellow-black seeds. One-year-old seeds are less effective and more prone to diseases. 4. **Sowing Methods**: Plant between late March and early April. Soak the seeds in warm water for 12–24 hours, then mix with fine sand (1 part seed to 2 parts sand) and keep them in a sheltered place at 25–30°C. Maintain moisture until small white buds appear—this usually takes 2–4 days. Then sow the seeds in furrows spaced 27 cm apart, with a groove width of 10 cm and depth of 5 cm. Use about 5–6 kg per mu. 5. **Field Management**: Water in the morning or evening during dry periods, avoiding midday watering. Drainage is crucial after heavy rain. Atractylodes is very sensitive to excess water. Remove flower buds and apply 1 kg of sulfuric acid per acre as top dressing to increase yield by up to 25%. During the hot and rainy season (June–August), diseases are common, so regular spraying of fungicides like Carbendazim or specialized bactericides is recommended. With over a decade of experience in cultivating Atractylodes, I’m happy to share detailed techniques and support others without expecting anything in return. I’m eager to collaborate and help you succeed! Our base offers 1,000 pounds of *Atractylodes chinensis* seeds—Zhejiang variety, freshly harvested in November 2006. These are two-year-old *Atractylodes macrophylla* seeds, known for their large size, fullness, and 90% germination rate. They are pure, clean, and ideal for high-yield cultivation. In Hebei, this variety can produce up to 3,000 kg of fresh Atractylodes per mu. The market price for wet roots is around 12 yuan/kg, while dried roots reach about 500 kg per mu, selling for approximately 35 yuan/kg. Atractylodes rhizomes are widely used in traditional medicine for spleen and stomach health, fluid regulation, labor pain, and sweating control. Indications include spleen deficiency, poor appetite, indigestion, chronic diarrhea, edema, fetal movement issues, and excessive sweating. Given the rising demand, Atractylodes prices are expected to exceed 40 yuan/kg in 2007. We offer free shipping and delivery. Thank you for your trust and cooperation! Let’s grow together and achieve success.

Soy Sauce Flavored Kimchi

1. Rich soy sauce fragrance, unique charm.
The soy sauce-flavored kimchi emits a mellow soy sauce fragrance. That unique taste is like a wonderful journey for the taste buds, making people intoxicated. 2. Rich in taste and distinct in layers. Every bite of kimchi brings a rich taste experience. It has both the crispness of kimchi and the richness of soy sauce. With distinct layers, it leaves a memorable aftertaste. 3. Traditional craftsmanship, carefully brewed. Inheriting traditional production techniques, carefully selecting high-quality ingredients. After a long period of fermentation and pickling, this deliciousness is achieved. 4. Versatile delicacy, freely matched. Whether it is paired with rice, noodles, porridge, or cooked together with meat, seafood, and vegetables, the soy sauce-flavored kimchi can add a unique flavor to dishes. 5. Nutritious and a healthy choice. Rich in various vitamins and probiotics. While enjoying the deliciousness, it also brings benefits to your health. 6. Convenient and fast, enjoy at any time. With exquisite packaging, it is easy to carry and store. Whenever and wherever you want to eat, you can easily taste this deliciousness. 7. Regional characteristics and cultural inheritance. The soy sauce-flavored kimchi carries the culture and tradition of the region. Let you feel different local customs while tasting delicious food. 8. Delicious temptation, hard to resist. That rich soy sauce fragrance and crisp taste make people unforgettable once tasted and become a regular on your table.

Soy Sauce Flavored Kimchi,Spicy Sauce,Kikyo Flavored Spicy Cabbage,Radish Flavored Spicy Cabbage

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