Ophiopogon japonicus


Ophiopogon japoni? cus is a new and excellent ground cover plant newly promoted by our country's gardening department. It is the perennial grass of Liliaceae, the leaves of spring, autumn and winter, and the flowers in summer. As the plants are small, they can also be potted and watched. Roots medicine, there are lungs and cough, stomach and fluid effect. Ophiopogon japonicus clustered with rhizomes, and at the roots of the fibrous roots, spindle roots. Leaves linear, 10 to 15 cm in length; pedicels extracted from leaf stalks, pedunculate, spikelike, bisexual, tepals 6; pale purple at flower opening, gradually turning white, planted in forest It's spectacular. Flowering from July to August, fruiting from September to October. Originated from North China, Northwest China, Japan and Vietnam. Cold and drought-resistant, hi half-yin environment. The soil requirements are not strict, and the arable land and sandy loam can grow well and can be exposed to winter in open areas in North China. Sowing or branch propagation, sowing is usually carried out in indoor potting in spring, sowing soil must be fully moistened. The ramets can be carried out in spring and summer. For ground cover, spacing is 1010 cm. Before planting, the land should be leveled and appropriate amount of organic fertilizer should be applied, such as large manure, chicken manure, and leech residue. A compound fertilizer should be applied once every half-month in the vigorous growth period, but the amount should not be too much, otherwise it will easily burn the roots and leaves. After the seeds mature, they must be picked in time, dried, and then stored in a freezer at 0°C-5°C for long-term viability.

Black Garlic contains 18 kinds of amino acids,

garlic-ene, peptides, polyphenols, active SOD,

biological enzymes, glycosides, vitamins, lipids,

trace elements, carbohydrates, green sulfur

compounds, easily absorbed by the human body

composition. The structure ratio is reasonable, and

without any side effects. 


18 kinds of amino acids:

Alanine Ala. Isoleucine. Leucine. Lysine. Methionine. Cystine. Phenylalanine. TYR. Threonine. Trytophan. Valine. Arginine. Histidine. Asparagine. Glutamine. Glycin. Proline. Serine.

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