In the Baiyun District of Guangzhou City, the traditional litchi species, primarily *Huaizhi*, have long been known for their low yield, inferior fruit quality, and challenges in harvesting, which significantly reduces their economic value. Over time, many orchards suffered from poor management, leading to a decline in productivity and even complete loss of fruiting for several years. Starting from 1999, the local authorities initiated a series of rejuvenation efforts aimed at improving the old *Huaizhi* trees through techniques such as low-cutback and high-replacement grafting.
One key method used is **low-cutback**, which involves pruning the tree to encourage new growth. The best time for this is between March and April when the climate is warm and moist, promoting vigorous shoot development. After pruning, the tree can produce 4 to 5 new shoots within a year. However, if the orchard has already flowered in spring, it's better to perform the cutback after the harvest, typically between July and August. A few days before the operation, organic or quick-acting fertilizers are applied to boost the tree’s health. It's important to avoid cutting back after September, as this may leave the tree vulnerable to frost damage. In mountainous areas or orchards without irrigation, low-cutback should be avoided during hot summer or dry autumn months.
The actual low-cutback process usually involves using a chainsaw to make clean cuts, ensuring smooth surfaces. The wounds are then sealed with a mixture of mud and thiophanate to prevent disease. To protect the trunk from sun exposure and cracking, straw is wrapped around it, and both the ground and the straw are watered regularly. This helps maintain moisture, increases humidity, and prevents heat stress on the tree.
After the low-cutback, new shoots typically begin to grow within 30 to 40 days. These shoots can number up to a hundred, but the first one is crucial. If it gets damaged by pests or drought, the entire tree could die. Therefore, early pest control is essential. Spraying should start when the shoot reaches about 2–3 cm in length, and repeated every 10 days for two to three times. Despite the large number of new shoots, thinning is not recommended because they help strengthen the root system and provide shade to protect the trunk. Each growth stage requires careful attention to watering, fertilization, and disease prevention, following practices like “one tip, one fertilizer†and “one tip, two sprays.â€
Following the low-cutback, **grafting** is introduced in the second year, typically between February and March. Each tree is grafted with 15–20 branches, selecting strong and well-placed ones. At least 8–13 grafts should survive, and if not, additional grafts can be done in April or May. Pest control is vital during this period to ensure successful growth. The first year after grafting may only see 4 shoots, while the second year sees 4–5. Retaining some of the original stumps helps support the tree and protects the trunk from sunburn. Non-grafted branches near the grafts are pruned or bent down to give the grafted shoots more space to grow.
When choosing grafted varieties, factors like compatibility and economic value are considered. Popular choices include *Wolfberry Laughter*, *Sugar Candy*, *Cinnamon*, and *Glutinous Rice Bran*. Each variety has its own advantages: *Wolfberry Laughter* grows quickly and is vigorous, while *White Sugar Poppy* is slower but easier to flower. The local *Cinnamon* and *Glutinous Rice* varieties offer a balance between growth rate and vigor, with no reported incompatibility issues.
To develop an ideal canopy, main branches are cultivated after grafting, while non-main branches are trimmed. By the third or fourth year, each tree should have 2–3 main branches, each with 2–3 secondary branches. Over time, each tree should retain 3–5 main branches to form a healthy, productive canopy.
To promote early fruiting, measures such as controlling winter shoots and encouraging flower bud differentiation are taken. Varieties like *Wolfberry Laughter*, *Cinnamon*, and *Glutinous Rice* respond well to techniques like girdling and chemical treatments. However, *White Sugar* is weaker and may not tolerate girdling. Root cutting is also less effective for controlling shoots in these cases.
Fertilization and water management play a critical role in the success of the rejuvenated orchards. Compared to the old *Huaizhi*, the new trees require less fertilizer, but it must be applied strategically. Autumn shoots are encouraged, and the nitrogen content is reduced while phosphorus and potassium are increased. For weaker trees, 1 kg of compound fertilizer is applied 7–10 days before fruit picking, and 1–1.5 kg of potassium chloride is added before the last autumn shoot. Fertilization should not be too early before flowering, and the amount depends on the tree’s vigor. Trees with green leaves and strong growth don’t need extra fertilizer, while those slightly weaker may receive 0.5–1 kg of compound fertilizer per tree. Foliar sprays of 0.3–0.5% potassium dihydrogen phosphate are applied after the first fruit drop, once every 7–10 days for three applications. In dry spring conditions, watering during flowering is recommended.
The economic benefits of the improvement have been significant. In 1999, the output was 2,800 kg, 75 kg, and 2,225 kg respectively, totaling 10,200 yuan over three years. By 2002, the focus shifted to sugar and dumplings, but in 2003, due to poor control of winter shoots, results were disappointing. Only a small amount of fruit was produced. However, by 2004, all three varieties showed good performance. Over the past three years (2002–2004), the total output was 750 kg, 125 kg, and 3,400 kg, with a total value of 29,925 yuan—nearly three times the earlier period. As the canopy expands, production continues to increase year by year, proving the effectiveness of the rejuvenation efforts.
Chive
Dried chive, derived from the herb Allium schoenoprasum (commonly known as chives), is a dehydrated form of the fresh plant renowned for its mild Onion-like flavor and culinary versatility. As a member of the Allium family, which includes Garlic, onions, and leeks, dried chives inherit a subtle aromatic profile that enhances dishes without overpowering other ingredients. The drying process preserves the herb’s essential nutrients and extends its shelf life, making it a pantry staple in households and professional kitchens alike.
Â
In culinary applications, dried chives serve as a convenient alternative to fresh chives, especially when seasonal availability is limited. They are widely used to flavor soups, stews, dips, and baked goods, and are often sprinkled over dishes like mashed potatoes, omelets, and creamy sauces for a vibrant color contrast and gentle umami kick. For instance, in Asian cuisines, dried chives are incorporated into dumpling fillings and stir-fries, while in Western recipes, they complement salads, seafood, and herb-infused oils. A notable example is the use of chive oil in gourmet dishes to add both visual appeal and nuanced flavor.
Â
Nutritionally, dried chives are a low-calorie ingredient rich in vitamins A, C, and K, as well as minerals like calcium and iron. They also contain antioxidants such as quercetin, which may support immune health and reduce inflammation. Unlike fresh chives, the dried version has concentrated flavors, allowing cooks to use smaller quantities while achieving the desired taste.
Â
To maintain quality, dried chives should be stored in an airtight container away from light and moisture. While they can last up to a year, their potency gradually diminishes over time, so periodic replacement is recommended for optimal flavor. Available in most grocery stores, dried chives offer an accessible way to elevate everyday meals, bridging the gap between convenience and gourmet cooking.
Dried Chive, Chive Rings, Dehydrated Chives, Dehydrated Chive Rings, Dried Chive Flakes
Jiangsu Tiankang Food Co., Ltd. , https://www.tiankangfood.com