Rhubarb planting method

Abstract

The invention relates to the field of machinery, in particular to a rhubarb planting method. The rhubarb planting method comprises the following steps: tidying the land; breeding; transplanting: transplanting, to be specific, transplanting seedlings with buds in March to April in the next year after the seedlings are unearthed, digging holes according to a line spacing of 70 cm and a row spacing of 50 cm, and keeping the holes 30 cm deep, and growing one of the seedlings (or the buds) in each of the holes; field management, to be specific, ridging the rootstocks as the rootstocks are enlarged to promote growth of the rootstocks and facilitate drainage and freezing resistance; except seeds reserved for planting, removing flowers and blossoms as soon as possible to facilitate development of the rootstocks; meanwhile, preventing diseases and insect attacks; harvesting, processing and storing: in the third or fourth year after transplanting of the rhubarb, when the stem leaves on the ground are withered, harvesting the rhubarb as the best time, firstly cutting off the aboveground part, and then taking out the rootstocks; peeling off the roots and skins, naturally drying in the shade or conducting smoke seasoning with fire, conducting the smoke seasoning repeatedly for multiple times for accelerating drying; after drying and processing, storing the rhubarb in a dry and cold place.

Description

technical field

[0001] The invention relates to the field of machinery, in particular to a method for planting rhubarb. Background technique

[0002] Source and distribution: Tangut Rhubarb is the rhizome and root of Rheum tanguticum, a commonly used Tibetan medicinal material in Tibetan medicine. The Tibetan name is "Junzha". It has a long history of application in Tibetan medicine. It was recorded in the Tibetan medical classic "Yue Wang Yao Diagnosis" in the seventh century AD and "Four Medical Codes" in the eighth century, and it was divided into upper, middle and lower grades. The top grade is called "Junzha", the middle grade is called "Quzha", and the bottom grade is called "Qumazi". The Tibetan medicine classic "Jingzhu Materia Medica" written in 1743 A.D. records: "Junzha tastes sour, bitter, and cold in nature, and can expel toxic heat, visceral heat and bacon's disease. Eliminates all diseases; grows on high mountain cliffs, rocks, hillsides, etc., the stem is ...