云南根韭菜的调查研究初报

• 作 者: 韩嘉义
• 机 构: 云南农业大学园艺系,
• 出 处: 云南农业大学学报
• 发表日期: 1986年01期
• 关键词: 韭菜花 根韭 宽叶韭 山韭 韭根 葱属 蔬菜专家 味极鲜 Allium 葱蒜类蔬菜

根韭菜属百合科葱属(Allium)粗根组(Sect.Bromatorrhiza Ekberg)宽叶韭、大叶韭种(Allium hookeri Thwaites)。在云南各地称谓不一,保山一带叫“披菜”(亦写作苤菜或擗菜),大理叫“山韭菜”,宾川叫“鸡脚韭菜”,宣威叫“大韭菜”。据大理县志(1917年)记载,蔬之属有“韭”和“山韭”之分,而以前的史料则未见有“山韭”一名,说明根韭菜在大理已有近百年的栽培历史。早在五十年代初我国蔬菜专家蒋名川在所著《中国的韭菜》一书写道“但在云南也有专以其根部来供食的,名为“根韭菜”……根部的主要用途是专供腌渍,经过腌渍的韭根,味极鲜美为佐食之诊

Allium is a member of Allium hookeri Thwaites. Appellation in different parts of Yunnan, Baoshan area called “Phyllis” (also written as Ipomoea or Ipomoeae), Dali called “mountain chives”, Binchuan called “chicken feet leeks,” Xuanwei called “big leek.” According to the records of Dali County (1917), the genus of vegetables is divided into “leeks” and “mountain leeks,” while the previous historical materials did not show a “mountain leeks”, indicating that root leeks have been cultivated in Dali for nearly a century history. As early as the early 1950s, Chinese vegetable expert Chiang Ming-chuan wrote in his book “Chinese Chives,” but in Yunnan there is also a book dedicated to its root, called “root leek.” The main purpose of the root is exclusively for Pickled, pickled leek roots, very delicious taste Zuo diagnosis