Plant vegetables once and harvest them for many years in a row (some lazy people plant vegetables once and harvest them for many years)

In late April, you can start to cover the ground with plastic film and directly sow spring cucumbers, cowpeas, beans and other vegetables in the open field. So do you know which "lazy vegetables" can be sown once and harvested for many years? Today I will share a few with you for reference!

1. Daylily

Everyone is familiar with daylily, which is a perennial herbaceous plant of the lily family. Daylily is relatively easy to grow, and it has a strong adaptability to soil conditions, is resistant to barrenness and drought, and will grow wildly if there is sufficient rain.

At present, it is grown in areas such as the area south of the Qinling Mountains, Hunan, Jiangsu, Zhejiang, Hubei, Jiangxi, Sichuan, Gansu, Shaanxi, Jilin, Guangdong and the Inner Mongolia grasslands.

Daylily contains a lot of nutrients, including 60% carbohydrates, 14% protein, and 2% fat. In addition, the phosphorus content is higher than other vegetables.

Daylily - Hemerocallis fulva, also known as purple Hemerocallis fulva, has been cultivated in my country for about 2,000 years. It is a unique native product of China and has certain medicinal value.

2. Chrysanthemum Brain

Chrysanthemum brain is a perennial herb, mainly planted in Jiangsu, Shanghai, Nanjing and other regions. It has certain medicinal value. It is described in "Shanghai Commonly Used Chinese Herbal Medicine" as: "clearing away heat and detoxifying. It is mainly used to treat rhinitis, bronchitis, wind-fire red eyes, sores, boils, swelling and pain, snake bites, eczema, and skin itching."

3. Bloodleaf Vegetable

Bloodleaf is another name for red phoenix vegetable, also known as purple back vegetable, which is a perennial herb of the genus Panax notoginseng in the Asteraceae family. It is mainly distributed in Guangdong, Guangxi, Hainan, Fujian, Yunnan, Jiangxi, Sichuan, Taiwan and other regions, and has medicinal and vegetable value.

Bloodleaf is a common dish in rural Sichuan. It can be used to stir-fry pork liver, mix with cold dishes, eat tender shoots, stir-fry, and make soup with eggs. It is very delicious. In addition, purple back vegetable also has the effects of cooling blood and removing internal heat.

4. Chayote

Chayote, also known as Qianjingua, Heshougua, and Penggua, is a plant of the genus Chayote in the Cucurbitaceae family. Like eggplant, it is an introduced species, but the difference is that eggplant is native to India, while chayote is native to Mexico, Central America, and the West Indies.

This vegetable was introduced to my country in 1915 and can be grown in many regions, such as Yunnan, Guizhou, Zhejiang, Fujian, Guangdong, Sichuan, Taiwan and other places.

It is rich in nutrients, including protein, fat, cellulose, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients.

Chayote can be used as a dish or eaten raw as a fruit. In addition, the shape of the melon resembles two palms together, which symbolizes blessing in Buddhism and is deeply loved by people.

Chayote is easy to plant, with a high survival rate, almost no management, few diseases and pests, and high yield. When it grows vigorously, we only need to build a simple melon rack for it, and its vines will climb all over the rack, and one tree can produce more than 100 fruits.

5. Chives

Chives are native to Germany and are a biennial or perennial perennial plant belonging to the Liliaceae family. They were introduced to my country in 1996 and can be planted all year round.

Chives are early-maturing crops and can be harvested about 50-80 days after transplanting or direct seeding. They are cold-resistant, heat-resistant, drought-tolerant but not waterlogged, have a tender texture, and a strong aroma.

Chives are different from green onions. Each nest of chives has multiple roots. If you pull out a few of them, more chives will grow from the remaining ones. The more diligently you pull them out, the more vigorous they will grow. Therefore, you can harvest them multiple times a year.

There are many ways to eat chives. They can be eaten raw, mixed with cold dishes, used as seasoning, stir-fried dishes, made into soups, etc.

6. Jerusalem artichoke

Jerusalem artichoke was originally called Jerusalem artichoke, also known as devil ginger. It was often seen in rural Northeast China in the past, but it is rarely seen now. It is a perennial herbaceous plant and an alien species. It is native to North America and was later introduced to my country via Europe.

Jerusalem artichokes are very resistant to adversity, cold and drought, and can safely overwinter in frozen soil at -30°C. They are also resistant to barrenness, but are not easy to grow in acidic soil.

It has medical value, dietary value, economic value, and biodiesel. Jerusalem artichoke stems are rich in a series of polyfructose-inulin, which can be converted into fructooligosaccharides through a complex chemical process.

  The high fructo-oligosaccharides contained in fructo-oligosaccharides can be converted into biodiesel after being added to Escherichia coli and passing through the action of cell factories.

7. Water spinach

Water spinach, formerly known as Ipomoea batatas, is a plant of the genus Ipomoea batatas in the family Convolvulaceae. It is now widely cultivated as a vegetable and is a typical "lazy man's dish".

Although it is an annual plant, as long as we do not pull it up by the roots when harvesting, no matter how we harvest it, it will grow new stems and leaves after a while and can continue to be harvested.

Water spinach prefers a warm and humid climate, is resistant to heat but not frost, and can grow in the provinces along the Yangtze River from April to October.

8. Mint

Mint is a perennial herb and an aromatic crop with special economic value. It is native to the Mediterranean region of Europe and West Asia, and is now widely distributed in the temperate regions of the Northern Hemisphere.

Mint has strong adaptability and prefers a mild and humid environment. Sunny, dry, and long-sunlight weather is conducive to the formation and accumulation of mint oil and menthol. In addition, it can be cultivated in sandy loam, loam, and humus soil.

9. Perilla

Perilla is not a perennial plant. It can be used for medicinal purposes and to make spices. Perilla leaves are also edible and can increase the flavor when cooked with meat.

Dishes like the ones we often hear about, such as braised fish with basil, duck with basil, fried snails with basil, Su salt pancakes, fried lamb with basil and lily, steamed suckling lamb with basil in a copper basin, etc., are all very delicious dishes.

In recent years, the planting area of ​​basil has increased, with Hunan Province having a larger planting area. An article claims that 100 mu of basil can generate a profit of more than 800,000 yuan, and the prospects are still good.

10. Leek

We are all very familiar with leeks, which are especially grown and consumed in the northern regions. They belong to the genus Allium in the Liliaceae family.

Chives are also an alien species, native to southeastern Asia. They are highly adaptable, cold-resistant and heat-resistant, and can be planted once and harvested for many years.

It has medicinal and edible value, and can be used for stir-frying, salad dressing, making soup, grilling, and as a side dish, etc.

11. Toona sinensis

Toona sinensis has edible and medicinal value. It contains the nutrients of calcium, phosphorus, potassium, sodium, vitamin E, sex hormones and toona sinensis.

Chinese toon is known as "vegetables on trees", and the main food is the tender shoots of the Chinese toon tree. In Su Shi's "Spring Vegetables", it is described as "how can it be compared to the rich winter vegetables of Shu, with frosted leaves and dew buds in the cold winter."

It is said that people started eating toon as early as the Han Dynasty. It was once used as one of the two major tributes from the north and the south, along with lychee, and was deeply loved by the emperor and court nobles.

Whether we use toon to fry eggs or make other foods, don't forget to blanch it in water before cooking. The uneaten toon should be thrown away, and it cannot be eaten overnight.

Do you know any other vegetables that can be planted once and harvested multiple times? Looking forward to your sharing!