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The processing technology of four kinds of wild vegetables in Dabie mountain area
Luotian County, located in the southern Dabie Mountains of Hubei Province, is known for its abundant rainfall and favorable climate. The region is home to over 14,900 hectares of lush natural secondary forests and shrublands, where a variety of traditional edible wild vegetables naturally thrive. These plants are not only loved by locals for their unique flavors but also valued for their nutritional and medicinal benefits.
Among the most popular wild vegetables are:
1. **Fern (Pteridaceae)** – A perennial herb often consumed with its young, unopened leaves. Known locally as "Ruyi food" or "fern soup," it is prized for its delicate taste.
2. **Nepeta** – Another perennial herb, commonly eaten with its stems and leaves. It has a mild flavor and is often used in local dishes.
3. **Bitter Herbs (Patrinia)** – This plant has a slightly bitter taste and is typically consumed when the leaves are still young. It is believed to have detoxifying properties.
4. **Water Celery (Cinnamomum)** – A perennial herb that is often eaten with its young stems and leaves. It is known for its refreshing and cooling effects.
These wild vegetables grow naturally in remote mountainous areas without exposure to pesticides, chemical fertilizers, or pollution, making them true "green foods." Compared to cultivated vegetables, they are more nutritious, flavorful, and offer health benefits such as heat relief, digestion improvement, and blood pressure regulation. For instance, water celery is known for its antipyretic, diuretic, and hypotensive properties, while Yancai helps reduce phlegm and expel wind.
However, due to limited transportation and storage facilities, only about 1% to 2% of these wild herbs are processed and sold fresh. Most remain unused, despite their high market potential. With rising living standards and growing consumer demand for healthy, non-polluted food, there's an increasing opportunity to process and distribute these "shanzhen" (wild mountain) vegetables on a larger scale.
To preserve their quality and extend shelf life, three main processing methods are recommended: freezing, canning, and drying. Each technique involves specific steps to ensure the final product retains its flavor, nutrients, and safety.
For **freezing**, the process includes selecting fresh wild vegetables, blanching, rinsing, packing, pre-cooling, and freezing. A thin layer of ice is added before packaging and long-term storage at -18°C.
For **canning**, the vegetables are pre-cooked, packed into jars, and sealed with a nutrient-rich broth. They are then sterilized and cooled to ensure a safe and long-lasting product.
For **drying**, the vegetables are first washed, blanched, and dried at controlled temperatures. After softening and grading, they are compressed into briquettes and stored in a cool, dry place.
These methods are simple, cost-effective, and suitable for small-scale producers. By adopting these techniques, local communities can make the most of the rich natural resources of the Dabie Mountains, turning wild vegetables into valuable products for both domestic and international markets.