Vegetable Variety with One-Year Planting and Ten-Year Returns: Jiuxincai Seedlings

Feicai seedlings, Jiuxincai, Jiuxincai seedlings, Feicai
Vegetable Characteristics: Jiuxincai, scientifically known as Feicai, is also called earth ginseng. It has broad, thick, emerald green leaves, tender yellow segmented stems resembling bamboo shoots, and blooms with vibrant yellow flowers when mature. Jiuxincai can be used fresh in cold dishes, stir-fries, stews, soups, hot pots, and teas, offering a fragrant, tender, and smooth taste. It can also be dried whole for medicinal use. Jiuxincai is highly cold-resistant, surviving temperatures as low as -30°C and growing at temperatures above 5°C. It is disease-free during cultivation, requires no pesticides, thrives even in poor soil, and avoids chemical fertilizer pollution, making it a purely pollution-free green vegetable.

Nutritional Value: Jiuxincai is rich in nutrients and serves both culinary and medicinal purposes. It contains protein, fat, carbohydrates, crude fiber, carotene, vitamins B1, B2, and C, niacin, calcium, phosphorus, iron, and other essential nutrients. It also includes medicinal components such as alkaloids, oleanolic acid, sitosterol, flavonoids, sedoheptulose, fructose, sucrose, and organic acids. According to traditional Chinese medicine texts like "Precious Chinese Medicine Spectrum" and "Modern Clinical Handbook of Chinese Medicine," Jiuxincai can lower blood pressure and lipids, promote blood circulation, replenish qi, strengthen the heart, calm the liver, clear heat, and cool the blood. It is also effective in treating吐血 (spitting blood), 咯血 (coughing up blood), irritability, insomnia, palpitations, and hysteria. External use can reduce swelling and stop bleeding.

Planting Benefits: Jiuxincai is highly adaptable, growing in various soils and climates across the country, with easy survival and management. It is typically propagated through division or cuttings, with a survival rate of up to 99% when planted in spring, summer, early autumn, or winter greenhouses. It yields a harvest in the first year and reaches peak production in the second. Once planted, Jiuxincai can be harvested for fresh stems and leaves for up to 20 years, regrowing like chives after cutting, while its underground tubers are rare Chinese medicinal materials. With facility cultivation, fresh vegetables can be picked even in winter. For families with cardiovascular patients, growing about twenty pots of Jiuxincai can supply a year's worth of medicinal use. The current market price is 5 yuan per kilogram, with a yield of 8,000–10,000 kg per mu (Chinese acre), generating 40,000–50,000 yuan per mu. Seedlings are currently scarce and in the breeding stage. After large-scale promotion, even at 1 yuan per kilogram, the output value per mu could reach 8,000 yuan.