Chicory is a perennial herb of Compositae.
Known for its pleasant bitterness, it works well both raw and cooked.
It is native to the Mediterranean, North Central Asia and North Africa. It was introduced into China in 1980.
The fleshy root of chicory is like carrot. It can be eaten as a vegetable after softening to form a bud.
Its bud production can adopt three-dimensional, Soilless and industrialized cultivation, which can be supplied all year round. It has good commodity and high nutritional value.
Негізгі бет Тәжірибелік нұсқаулар және стиль The life of Chicory|Planting growing and harvesting Chicory in modern agriculture
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