The tail of the harvest and processing
Polygonatum odoratum, commonly known as Dangshen, is a rhizome widely used in traditional Chinese medicine. The root stem has a sweet and slightly bitter taste, and it is renowned for its ability to nourish yin, moisten dryness, and quench thirst. It is particularly effective in treating conditions such as lung and stomach yin deficiency, dry cough, excessive thirst, internal heat, and diabetes.
In recent years, with the adjustment of agricultural structures, Dangshen has experienced rapid development in low mountain areas, becoming a key crop that helps increase farmers' income. The dried product of Dangshen is characterized by being dry, oily, yellowish-white, shiny, and translucent. However, if the processing methods are not properly followed, the fresh rhizomes can become dark and hard, leading to a significant decline in quality. Therefore, careful attention must be given to the processing of Dangshen to ensure its premium quality.
Harvesting should be done at the right time. Typically, Dangshen is harvested after the third year of cultivation, though some may be harvested in the second year. The timing is crucial—harvesting too early results in underdeveloped nutrients and high moisture content, which reduces the quality after drying. On the other hand, harvesting too late can cause starch to convert into soluble sugars due to low temperatures, leading to less starch and a lighter, lower-quality product. For Miao Ding, the ideal harvest time is when the upper part of the plant begins to wither naturally. In the middle and lower reaches of the Yangtze River, it's generally best to harvest after the first frost, around late October to early November. Before digging, the stems and leaves should be cut off, and the roots should be carefully excavated to avoid damage. After excavation, the roots should be cleaned manually, removing mud and fibrous roots, and then transported once they have lost some moisture to prevent breakage and maintain quality. The average yield of fresh Dangshen is 2000–2500 kg per mu, while the dry weight ranges from 700–800 kg. There are two main processing methods: drying and steaming.
For the drying method, the Dangshen rhizomes are first graded, and any diseased, deformed, or discolored parts are removed. It’s best to spread them out on sunny days. If harvested after rain, they should be spread thinly to avoid rotting. They should be exposed to the sun, turned every half day, and gently rubbed by hand until they become soft and no longer have a hard center. The color should be bright yellow and shiny. If the quantity is large, manual rubbing becomes impractical. In such cases, a bamboo basket method can be used instead. The sun-dried Dangshen is placed in a bamboo basket and repeatedly crushed and shaken to simulate the rubbing process. Then, it is wrapped in a black plastic bag and left in the sun for 2–3 hours. At night, it is piled together and left overnight. The next day, it is spread out again and dried until it feels firm and not easily broken.
The steaming method involves first cleaning the Dangshen and grading it. It is then sun-dried for 2–3 days until it becomes elastic and less likely to break. Before steaming, the rhizomes are rinsed to remove dust. A large iron pan (known locally as a "lotus leaf pot") is filled with water halfway, and a wooden rack is placed inside. A bamboo sieve is placed on top of the rack, keeping it 0.3–0.4 cm above the water surface. Each sieve holds about 5–7 kg of Dangshen, and it is steamed for 8–9 minutes. After steaming, the sieve is removed, and the next one is placed in. Water is added after steaming 2–3 sieves, and the process continues. Thicker stems are steamed longer, while thinner ones require less time. After steaming, the Dangshen is laid on a clean sun pad or door, flipped 2–4 times, and left to turn yellow and become translucent. It is then rinsed with water and sun-dried for 4–6 days, with several rubs during the day and night. This allows for better rehydration and quality improvement before final drying in a stove or drying room.
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