Taji Lettuce

Taji Lettuce

　　The renowned Taji Lettuce originally gained fame from the land of over three acres in front of Fuguo Village and Changsheng Village, located to the west of Taicheng. Farmers living here have accumulated rich experience in growing lettuce through generations of long-term cultivation and practice. The "Taji Lettuce" has expanded to over thirty acres and is collectively referred to as "Taji Lettuce." What makes Taji Lettuce different? It is known for being sweet and crisp. If dropped carelessly on the ground, it shatters like a glass lampshade—hence, people also call it "glass lettuce." According to local veteran farmers, the surrounding areas of the two villages consist largely of sandy, semi-moist fields. The cultivation method for the lettuce is very particular: it is sown within a week around the ninth day of the ninth lunar month, and seedlings are transplanted about a month later. The row spacing is roughly one square foot, and about a week after planting, a light application of human urine should be given once, followed by two light and even applications per week. Chemical fertilizers are generally avoided for fear that they may cause the lettuce to rot easily upon maturity. In addition, frequent watering is required—the water must be clear, not murky—and the soil must not be salty. Otherwise, even if the plants grow large and robust, the taste will inevitably be bitter. If the weather is mild, the lettuce can form heads in about sixty days and is ready to hit the market by New Year’s Day.