Osmunda, scientifically known as *Osmunda cinnamomea*, is commonly referred to as "large nest dishes," "wild peas," "broom dishes," and "pheasant head." It is a perennial fern belonging to the family Osmundaceae. Typically found in the wild, it has edible stems and leaves that are both nutritious and flavorful. For every 100g of fresh Osmunda, there's about 80g of water, 3.8g of protein, 0.5g of fat, 9g of carbohydrates, 270mg of calcium, and 70mg of phosphorus. Known for its health benefits, it promotes blood circulation, supports digestion, detoxifies the body, helps lower blood pressure, and may even offer anti-cancer properties.
The stems and leaves of Osmunda can be consumed fresh or processed into dried products, which are exported to Japan and Southeast Asian countries. Internationally, it is recognized as “Chinese dried red cabbage†and holds significant food and commercial value. Due to its high nutritional content and unique flavor, it has become a sought-after ingredient in various cuisines.
Osmunda is mainly found on humid mountain slopes or in valleys at altitudes between 500m and 1500m. To make the most of this natural resource and meet market demand, researchers began experimenting with artificial single-cultivation in 1996. This initiative aimed to explore high-yield cultivation techniques. The results were promising: yields reached over 700kg of fresh stems per 667m², with more than 100kg of processed products. Net income per 667m² exceeded 5,000 yuan. This breakthrough challenged traditional cultivation methods, which previously required intercropping or shaded environments. The research showed that Osmunda could thrive when grown alone, leading to new, efficient farming practices.
Before planting, selecting the right location is crucial. Osmunda prefers moist, acidic soil (pH 5.5–6.7) and thrives in shaded or semi-shaded areas. Soil types such as loamy, medium-coarse, or sandy soils are suitable. The field should be deeply tilled to 30cm, with fine soil preparation, weed removal, and proper bed formation. Organic fertilizer (2000–3000kg per 667m²) is applied as base fertilizer before planting.
Transplanting is best done in late October to early December, ensuring minimal stress on the plant. Seedlings should be carefully dug up, avoiding root damage. They are then planted 15–20cm apart, with a depth of 10–12cm. Soil should be compacted, and the growth cone covered with 5cm of fine soil. A layer of straw is added to retain moisture and protect the plants.
During the growing season, regular weeding and soil cultivation are essential. Weeds are controlled every 15–20 days, with shallow tilling to avoid damaging roots. Fertilization with 200–300kg of manure per 667m² is recommended. After harvest, the soil is cultivated again to promote strong growth.
Osmunda requires consistent moisture, especially during spring and summer. Watering should be sufficient to maintain soil humidity above 80%. During the harvest period (March–May), weekly applications of human excreta and potassium dihydrogen phosphate solution enhance quality. Every three years, farmyard manure is used as base fertilizer to prevent soil degradation.
Harvesting should begin from the third year after transplanting. Stems and leaves are cut 1.6cm above the ground, and the area is cleared of weeds. This not only improves quality but also helps insulate the plants for winter.
Pests are rare due to Osmunda’s natural resilience. However, maintaining proper moisture and nutrient levels is key to preventing issues. Overall, Osmunda is a valuable crop with great potential for sustainable agriculture and economic development in mountainous regions.
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