Japanese fungus, also known as a new high-quality vegetable, has recently been successfully introduced from Japan by the Vegetable Institute of the Chinese Academy of Agricultural Sciences. This unique vegetable is not only easy to cultivate but also highly productive and resistant to pests and diseases. It adapts well to various soil types and climatic conditions, making it suitable for growing in areas where cabbage and leeks thrive.
The plant is harvested for its tender leaves and stems, typically 35 to 40 days after sowing. Its long harvesting season lasts over six months, with yields reaching up to 5,000 kilograms per mu. The flavor is delicious, fresh, and crisp, offering nutritional benefits comparable to both black and white fungus, which is why it's called "mushroom" in Chinese.
In addition to enriching people's daily diets and enhancing the variety of vegetables available, this crop also presents a great opportunity for farmers to increase their income and achieve economic growth. With its low maintenance requirements and high profitability, Japanese fungus is becoming an attractive option for modern agriculture. Farmers who adopt this crop can enjoy both environmental sustainability and financial stability, making it a win-win choice for rural development.
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