Shanghai is the first wave of wafting fragrance of osmanthus how much you know about

LONDON reporter Bo-lam October 18 reported: Shanghai finally abated, early in the morning to go out, there are many people already smell the fragrance refreshing. Located in Songjiang drunk white pool Park took the lead came the first wave of sweet-scented osmanthus open the good news: two silver and Osmanthus Gui has been studded with flowers the size of a grain of rice, other sweet-scented osmanthus trees also continued to grow bud.

According to reports, within drunk white pool park planted more than 100 osmanthus trees, scattered in every corner of the park.

Expected this week, Shanghai will enter the sweet-scented osmanthus bloom period. However, the sweet-scented osmanthus you really know how much? Osmanthus What breed? Laurel is the same with osmanthus flowers do? According to research what breed Osmanthus, Osmanthus 2,500 years of cultivation history in China, and since the Han Dynasty began planting sweet-scented osmanthus.

After long-term artificial cultivation of breeding, there are now osmanthus Kim, Osmanthus, Osmanthus and Fragrans four species groups, each variety group where there are several varieties. Also known as sweet-scented osmanthus osmanthus, native of southwest China’s Guizhou, Sichuan and Yunnan provinces.

But because of its unique sweet smell and it is widely cultivated in our country and the area south of the Huaihe River Basin. In addition, southern Japan as well as India, Nepal, Cambodia, Thailand and other countries, there are many cultivated.

As one of China’s top ten traditional flowers, sweet-scented osmanthus in my country’s traditional culture, rich in meaning, often due to the ancients, "Gui" sound with the "expensive", so often in the ancient gardens osmanthus and magnolia, crabapple, peony planting mix in the hospital after the pre-trial to take "jade" "Church" "rich," "expensive" homonym, symbolizing wealth and good fortune. Bay laurel is not it sweet-scented osmanthus osmanthus. Osmanthus is oleaceae plant, and laurel Lauraceae Laurus is a small evergreen tree or large shrub, whole plant aroma.

Osmanthus flowering in September to November, and lauryl flowering was in March to May, umbels, Xiaohua yellowish clusters axillary less obvious. Laurel is not a plant indigenous to China, its home in the Mediterranean region.

Ancient Greece, the winner of the ancient Olympic competition in person, will receive a laurel woven headband, because at the time, was seen as a smart laurel, the security and peace symbol. Later, the crown of the material gradually evolved olive branch has become a symbol of peace.

However, as with sweet-scented osmanthus, bay can also be eaten. Dried leaves are what we called "geranium", whether stewed, braised pork, or Sichuan hot pot and ultimately, this flavor enhancer.

Contains linalool and geraniol eugenol, geraniol month so there is a strong mix of floral and woody special flavor. ; Lauryl bark has a similar effect. What to eat sweet-scented osmanthus osmanthus is both ornamental and practical good flowers, by "Yen control" and "eat goods" blitz.

Osmanthus do with food osmanthus cake, sweet-scented osmanthus wine, sweet-scented osmanthus sugar, sweet-scented osmanthus sauce and so on.

Osmanthus cake than 300 years of history, is glutinous rice flour, sugar and honey sweet-scented osmanthus as raw material made of delicious pastries, Chinese characteristics of traditional snacks.

However, due to the sweet-scented osmanthus cake of raw materials such as sugar and honey, sweet-scented osmanthus, so diabetics eat. Osmanthus wine is more choice of Kim autumn in full bloom as raw materials, with high-quality rice wine aging is made with a golden color, aromatic fragrance, sweet and sour taste characteristics, especially for a lady to drink. Osmanthus wine brewing is very simple, it can be made at home: osmanthus placed in the cool air dried one day (Gui off must be clean and free of sediment); take a clean sealing tape cans or bottles, pasteurized after wiping dry water, poured into a third liquor (sorghum), dried poured into the jar after osmanthus; after mixing, was poured into a container according to sorghum again 80% full, into sugar, sugar by weight the increased appropriately to their taste, usually with osmanthus sugar ratio of 1: 1; and finally put the amount of wolfberry, Guankou sealed, placed in dark ventilated place, typically three months after it, if more than a year cellars, that is, on a good wine. (Responsible: Yan Yuan, Xuan Zhaoqiang) Sharing let more people see.