The general principles of fertilization in traditional Chinese herbal medicine are based on the growth stages and types of medicinal plants. For 1- to 2-year-old herbs and herbaceous plants, it's important to apply more nitrogen-rich fertilizer during the seedling stage to encourage strong stem and leaf development. As the plants grow, phosphorus and potassium fertilizers should be applied later in the season to support flowering and fruiting. For perennial herbs and those with roots or underground stems, proper soil preparation is essential. Organic manure should be applied three times throughout the growing season. The first application should be after the initial sprouting in spring, the second during the flower bud formation period, and the third before the flowering phase. In winter, a final application of fertilizer is necessary before the plants go dormant. When planting medicinal plants that require seedlings, it’s recommended to use 500 grams of golden treasure bacteria per square meter. This should be evenly spread and mixed into the soil before sowing. For transplanted plants, the fertilizer can be applied either by placing it directly in the planting hole or spreading it over the field. In each hole, about 80–100 kilograms of bio-organic fertilizer should be used, then covered with 10 centimeters of soil after planting. For larger areas, 160–200 kilograms per mu should be applied after plowing, especially when transplanting through ditches. For medicinal plants grown from seeds, 120 kilograms of bio-organic fertilizer per mu should be placed in the furrow before sowing. After sowing, the seeds should be mixed with fine soil and covered. For directly planted medicinal plants, 200–250 kilograms of bio-organic fertilizer should be incorporated into the soil before planting. Top-dressing with bio-organic fertilizer is also common for medicinal crops, typically applying 20–40 kilograms per session. The frequency of fertilization depends on the specific growth needs of the plants, ensuring optimal nutrient supply at critical stages of development.

Food Additives

Detailed introduction of food additives

Food additives are chemical substances that are added during food production and processing to improve the quality and characteristics of food. They can improve the taste, color, texture, freshness, and nutritional value of food products and provide consumers with a better food experience.

First, let's introduce a common food additive, food coloring.

Food coloring is mainly used to change the color of food to make it more attractive. Common food colorings include natural colorings and synthetic colorings. Natural pigments generally come from plants, animals or microorganisms, such as carotene and chlorophyll. Synthetic pigments, on the other hand, are obtained through chemical synthesis, such as bright blue pigment and lemon yellow pigment. Food coloring is widely used in food products such as pastries, beverages, jams, etc. to make them more colorful and diverse.

Secondly, food preservatives are also one of the common food additives.

Food preservatives can prolong the freshness period of food and reduce the growth of bacteria and molds, thus maintaining the freshness and quality of food. Common food preservatives include sulfates and nitrites. They are widely used in meat products, fruit and vegetable products, canned food, etc. to ensure that the food is not easy to rot and deteriorate.

Besides colors and preservatives, food thickeners are also one of the commonly used food additives.

Food thickeners can increase the consistency and texture of food, making it taste better. Common food thickeners include gelatin and pectin. They are widely used in jellies, sauces, dairy products and other foods to enhance the taste and quality of food.

In addition, food sweeteners are also one of the common food additives.

Food sweeteners can replace traditional sugars to provide sweetness to food while reducing calorie intake. Common food sweeteners include sucralose and aspartame. They are widely used in candies, beverages, chewing gums and other foods to satisfy people's need for sweetness.

Finally, let's introduce a common food acidifier - citric acid.

Citric acid can increase the sour flavor of food and enhance the taste of food. It is widely used in beverages, jams, condiments and other foods to make them more refreshing and delicious.

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