Chicory is a perennial herb belonging to the genus *Cichorium*, originally developed as a forage crop in New Zealand during the early 1980s. It was officially registered as a new forage variety by the National Pasture Feed Variety Approval Committee on November 18, 1997. The plant typically reaches a rosette height of around 40 cm in its leafy stage and grows up to 170 cm when flowering. Some varieties can even reach 200 cm in certain regions. Its stems are erect, hollow, and ribbed, with multiple branches. The basal leaves are pinnately divided or undivided, with serrated edges and sparse hair. They range from 10 to 40 cm in length and 5 to 8 cm in width. The cauline leaves are smaller, lance-shaped, and often appear in clusters at the leaf axils. The flowers are tongue-shaped and blue, while the seeds are wedge-shaped, with a thousand-seed weight between 1.2 and 1.5 grams.
Chicory is known for its broad adaptability, rapid growth, and high palatability, making it a versatile plant used for forage, medicinal purposes, and as a honey source. It has a long lifespan and can be cultivated continuously for 5 to 8 years after a single planting. It is also highly resistant to water, fertilizer, and saline-alkali conditions. Under favorable conditions, it grows quickly and produces large quantities of forage. In Taiyuan, it can be harvested three times a year, yielding about 11,000 kg of fresh grass per mu, equivalent to 1,700 kg of hay. In the middle and lower reaches of the Yangtze River, it can be cut 4 to 5 times annually, producing 15,000 kg of fresh grass per mu, or about 2,200 kg of hay.
Nutritionally, chicory is rich in protein, fiber, and essential amino acids. The crude protein content in the foliage averages 17%, reaching up to 22.87% in some stages, and the crude protein yield is around 250 kg per mu. It also contains 2.1% crude fat and 30.6% crude fiber in the early flowering phase. The leaves are tender and juicy, containing high levels of vitamins, carotene, and calcium. Due to its good taste, it is widely consumed by cows, sheep, pigs, chickens, and rabbits.
For cultivation, chicory can be sown in spring or autumn. Seeds should be sown at a depth of 2–3 cm, with a spacing of 35–40 cm and a seeding rate of 0.1–0.2 kg per mu. The soil must be finely prepared, and organic fertilizer (2,500–3,000 kg per mu) should be applied. Mixing seeds with sand helps ensure even distribution. Weeds should be controlled during the seedling stage, and proper irrigation and fertilization should be maintained throughout the growing season. Chicory is now widely cultivated in provinces such as Shanxi, Sichuan, Jiangsu, Hainan, Guangdong, Henan, Hebei, Ningxia, Gansu, Inner Mongolia, Zhejiang, and Shandong.
A representative variety is *Coronilla varia* L., also known as "changeable crown." Native to southern Europe, the Eastern Mediterranean, North America, Western Asia, and northern Africa, it was introduced to China in the 1970s and thrives well in cities like Nanjing, Beijing, Shanxi, Shaanxi, and Liaoning. This perennial herb features thick roots, well-developed lateral roots, and horizontal rhizomes that make it aggressive and hardy. Stems and pods can grow up to 90–150 cm long. Its odd-pinnate compound leaves have 11–21 leaflets, and the umbel inflorescence consists of 14 pink florets arranged in a ring, resembling a crown. The fruits are slender and segmented, with each segment containing one seed. The seeds are elongated and brownish-red.
Chicory prefers warm and dry climates, with an average annual temperature of around 10°C and annual rainfall of 400–600 mm. It is cold- and drought-tolerant but does not thrive in waterlogged soils. It can grow in a wide range of soils, including poor ones, and prefers a slightly acidic pH of around 6.
For cultivation, the small seeds have a high percentage of hard seeds (70–80%), so pre-treatment is necessary before sowing. Soil preparation must be thorough, and moisture should be maintained to ensure good germination. Weeding is crucial during the early growth stage, and once established, weed competition is minimized. Sowing can be done in spring, summer, or autumn using drilling or hole sowing methods, with a recommended seeding rate of 0.3–0.5 kg per acre. Root propagation is also possible by dividing root buds into sections with 3–5 buds and planting them. With proper care, this plant can be harvested 2–3 times a year, yielding approximately 2,500 kg of fresh grass per mu.
The long flowering period makes it an excellent source of nectar for bees, and its extensive root system helps prevent soil erosion. However, it contains β-nitropropionic acid, which is toxic to monogastric animals like poultry, but ruminants can safely consume it due to their ability to break down the toxin. Overall, chicory is a valuable crop with significant agricultural and ecological benefits.
Sour Gummy Candy
Introduction:
Are you a fan of the perfect combination of sweet and sour flavors? Look no further than Sour Gummy Candy – the ultimate treat for those seeking a tongue-tingling experience. Bursting with fruity goodness and a delightful tang, these candies have become a popular choice for both kids and adults alike. In this article, we will explore the irresistible charm of Sour Gummy Candy and why it deserves a spot in your snack collection.
1. A Flavor Explosion:
Sour Gummy Candy is renowned for its intense flavor profile that awakens your taste buds. With a delightful blend of mouth-puckering sourness and fruity sweetness, these candies offer an explosion of flavors with every bite. From zesty lemon and tangy lime to juicy strawberry and refreshing watermelon, each gummy candy is a burst of vibrant taste that will leave you craving for more.
2. Versatile Snacking Option:
Whether you're looking for a quick pick-me-up during the day or a treat to enjoy during movie nights, Sour Gummy Candy fits the bill perfectly. These candies come in various shapes and sizes, making them ideal for snacking on the go or sharing with friends and family. Their chewy texture adds an enjoyable element to the experience, making them a delightful indulgence for all occasions.
3. A Fun and Nostalgic Experience:
Sour Gummy Candy brings back memories of childhood for many, evoking a sense of nostalgia and joy. The vibrant colors, playful shapes, and the thrill of the sourness create a fun and exciting experience that transcends age. Whether you're reliving your childhood or introducing the joy of Sour Gummy Candy to a new generation, these candies are sure to bring smiles and laughter.
4. A Treat for All Ages:
Unlike some candies that are primarily enjoyed by children, Sour Gummy Candy has a broad appeal that transcends age groups. From kids who love the sour kick to adults who appreciate the burst of flavors, these candies are loved by all. They make for a perfect addition to birthday parties, family gatherings, or even as a little treat for yourself after a long day.
5. Quality Ingredients and Variety:
Sour Gummy Candy is crafted with care, using high-quality ingredients that ensure a delicious and consistent taste. Many brands offer a wide range of flavors and options, allowing you to choose your favorites or explore new combinations. Whether you prefer classic flavors or unique twists, there's a Sour Gummy Candy out there to suit every palate.
Conclusion:
Sour Gummy Candy is more than just a sweet treat – it's an experience that tantalizes your taste buds with its tangy delight. With its intense flavors, versatility, and nostalgic appeal, these candies have become a beloved snack for people of all ages. So, why not indulge in the mouth-watering goodness of Sour Gummy Candy and add a burst of tangy joy to your snacking routine?
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