Yuetou Taro Rings

Yuetou Taro Rings

　　Taro rings, also known as pagoda vegetables or called Gānlùzǐ (sweet dew root), are alternatively named Cǎoshícán (herb stone silkworm).

　　They are also dubbed "earth rings." This is a vigorous perennial rhizome plant. The underground rhizomes are spiral-shaped, with tender, fibrous-free texture, and produce small red or purple flowers. The plant contains stachydrine, betaine, and stachyose. The rhizomes are rich in protein, fat, stachyose, organic acids, stachydrine, and trigonelline. The stems, leaves, and roots can all be used medicinally, primarily for promoting blood circulation, dispelling wind, and relieving pain and swelling. It has a sweet and neutral nature, and is non-toxic. It is native to China and is mainly cultivated in regions such as Hubei, Chongqing, Sichuan, and Shandong.

　　It is especially abundant in Yuetou, Tianmen.

　　In the early 1960s, Yuetou Town began small-scale cultivation, gradually establishing it as a local specialty. Its cultivation history can be traced back to the Qianlong era. Currently, the planting area is around one thousand mu, with yield per mu ranging from 1000 to 1500 kilograms. Yuetou taro rings prefer oil-sandy soil, particularly the mineral-rich sandy land in the alluvial plains of the Han River basin, which is most suitable. These spiral-shaped rhizomes typically have three to ten rings each, weighing between 10–50 grams. Due to their high sensitivity to light, they thrive best in areas with slightly shaded short daylight or near waterlogged lowlands. In the region, the optimal growth period is during August and September each year. They can also be intercropped with tall crops to increase overall yield. Yuetou taro rings are exclusively cultivated in the Yuetou area of Hubei Province, making it a unique local specialty, commonly referred to as "Yuetou treasure."

　　 The planting cycle of Yuetou taro rings is one year, with the harvest taking place from the end of the year to March of the following year. During this time, they are snow-white in color and are not commonly referred to by locals as "abacus beads" or "carrot radishes." Fresh consumption is the primary method, though they can also be stored for long-term use. When stored, they develop a richer flavor. Locals often enjoy them fresh or stewed. When cooked, especially when braised or used in soups, they offer a deliciously savory taste, rich in protein, fat, stachyose, amino acids, stachydrine, and trigonelline, making them highly nutritious. They are believed to have notable health benefits, and are very popular among consumers.

　　It is one of the main dishes during the Spring Festival for the people of Yuetou.

　　Yuetou taro rings prefer oil-sandy soil, with mineral-rich sandy land being the most suitable. Tianmen City’s Yuetou Town is located in the alluvial plain of the Han River basin, where the soil is rich in minerals. Due to their high light sensitivity, Yuetou taro rings are best planted in areas with short daylight hours and slight shade, or in low-lying sandy areas near water. The optimal growth period in the region is during August and September each year. The planting cycle lasts one year, with harvest from the end of the year to March of the following year. The taro rings are spiral in shape, snow-white during harvest, and rich in protein, fat, stachyose, amino acids, stachydrine, and trigonelline. They have a deliciously savory taste and are highly nutritious. Typically, they have 3–10 rings and weigh between 30–50 grams. They are mainly consumed fresh and can also be stored for long-term enjoyment. Fresh taro rings offer a long-lasting aftertaste. Preferred fresh preparations include braising and soup-making, yielding a tender, soft texture that is rich in nutrients.

　　Taro rings

　　Also known as pagoda vegetables or called Gānlùzǐ (sweet dew root), originally named Cǎoshícán (herb stone silkworm), also referred to as "earth rings." They belong to the Lamiaceae family and are perennial rhizome plants. The underground rhizomes are spiral-shaped, crisp and tender with no fiber, and can be used to make pickled vegetables. This product is native to China, found throughout the country, and is typically cultivated in low-lying, water-rich areas.

　　The stems, leaves, and roots can all be used medicinally. They are sweet and neutral in nature, and non-toxic.

　　Components

　　The whole plant contains stachydrine, choline, and stachyose. The rhizomes contain protein, fat, stachyose, amino acids, stachydrine, and trigonelline. Functions: promotes blood circulation, dispels wind, relieves fatigue and pain, and detoxifies.　　

　　[For bruises and injuries] Dry root 6g, Duheng root powder 1.5g, ground together, taken with yellow rice wine.　　

　　[For jaundice] Root 30g, Centella 30g, Gardenia 6g, Artemisia capillaris 9g, decocted in water and taken as tea.　　

　　[For venomous snake bites] Fresh root, equal parts, crushed together and applied to the wound.　　

　　[For migratory rheumatism in joints] Dry grass 15g (or fresh grass 60g), equal parts of yellow rice wine and water, decocted and taken.