A rosary tree awakens the taste of spring。
The redness of the buds, the smell of clay and bark in the air, the stabbing down, the fragrance of the nostrils — that's not the scent of ordinary food, but the smell of passing through old times。
At handy's table, it's already there; today we're still busy for the fresh days。
Some say there is no fragrance in spring, like a firecracker on the holidays。
Whether you're on the balcony in the high-rises of the city or in the country's small vegetable garden, the whole spring starts with a sprouts。
The climate of spring is always of a sort。
The first minute when the rain comes, the next minute the sun can squeeze out the clouds and the ground evaporates a cloud。
It's because of this warm and wet weather, the bellies, the spinachs, the onions, and the sweetest onions. After the spring break in 2026, temperatures increased steadily in most parts of the country, with heavy rains in the south and fresh springs in the north, a climate that is almost equivalent to green lights for plants。
Especially in the middle of the month of april, when the rain was approaching, the incense was the sweetest。
It's time for the popular saying, "sprung before the rain" is right. It's only a few days later, it's going to be wood and wood。
The spring in the author's memory was always tied to the mother's garden。
There was no eco-planting at that time, and the back of the house was green for four seasons。
Spring was the busiest and most exciting time, with the fragrances taking over the corners, thick leaves covering a few inches of sunlight, but mothers never sawed it off。
When the sprouts come out, she'll have to say something。
That smell was the first signal to get into the house in spring。
With salt and eggs, you can make a whole table laugh。
It's not that simple。
More than 2,000 years ago, people brought it to the table。
North song's scroll book remembers clearly — — — “the wood, the leaf, the fragrance”。
This draft of the draft was later given a more direct title: “the tree ginseng”。
Don't look at it as a tree sprouts. Don't feed it. The latest test data from 2026 show that per 100 grams of scabies contain approximately 96 mg of calcium, similar to milk; vitamin b is at the top of the vegetables, and is also rich in polyphenols, ketone and antioxidation can be the top of 150 asian vegetables。
In vitro, it shows signs of anti-inflammation, anti-bacterial resistance, blood resin regulation, etc。
The old generation used to say that in spring there was more fragrance and less sickness。
It is true that there is some truth that the aromone and thorium components in the fragrance help to repair the human body's cells, balance its stomach, and have some effect on the fatigue, humidity and weight of the prone spring。
However, there are good and good lessons。
It contains nitrites, especially sprouts, which are not suitable for life。
Scientific analysis indicates that approximately two thirds of the nitrites can be removed in 30 seconds to one minute of thallium, both preserving the scent and making it more comfortable。
It's dry when it's cooled. Don't squeeze it in。
A lot of people like to put them in bags, freeze them for six months or even a year。
There are also people who like to make fragrance sauce — rinse the water and shredd it, salt, pepper powder and sesame, hot oil and spicy snorts。
The new approach is now more advanced, with 15 minutes of high-temperature seed oil at 95°c and more than a month of cold storage。
There's more to it. It'll put the old leaf in the sauce, make the scent thicker and brighter。
These are a continuation of old traditions and an indication that the value of the fragrance goes beyond the taste, which gives a sense of satisfaction in preserving spring。
When it comes to preservation, it's actually a projection of emotion。
Eating incense as a child is a wait, "when can you strangulate?"
"it became a permanent issue in spring。
Now with refrigerators and vacuum machines, the fragrance can be eaten from spring to autumn, breaking the seasonal limits。
But when you open a can of sweet sauce in the cold winter, it brings you back to the day when the spring rain cools。
The passage of this taste is more precious than the most expensive food。
As in many places, our vanilla tree has to be “capped” after the rain in the valley — it can no longer strangulate, it hurts its roots。
Old people see it as part of the natural rhythm。
"the fragrance of the grain" is not just eating, it is more like a ritual, it means the end of spring。
On that day, the mother had to chop up another plate on the plate, fry an egg or mix a face, and say, "finally this year, we'll wait for the next year。
“she does not know nutrition, but she knows that these meals can make people feel free。
In the spring of 2026, the fragrance became hot again, and in the market, a pound of buds could be sold to $20 and $30。
Some people are too expensive to think that a tree is just a few young people a year, and they know where it is。
It is now being promoted everywhere, not by heaven, and is artificially controlled by the gestation, which extends the pick-up period。
This technologicalization, on the other hand, makes the old taste no longer “unpredictable”, but there are also those who miss the feeling of “waiting for a spring wind”。
From a scientific point of view, the vanilla is indeed a good choice for the spring。
It is rich in proteins, vitamin e, potassium, phosphorus, calcium, and dietary fibres that can help with stomach gas, metabolism and inflammation。
The human body consumes a great deal of energy after winter, and the spring is best suited to supplement such light-weight nutrition。
It's just the best food, and it's the wrong way to eat。
Someone mistook the sprouts for fragrance and swollen throats。
The method of identification is actually easy, and when the fragrance is broken, the juice is bright, and the ooze of the paint tree is glitter, as can be seen from experience。
For modern people, these “old knowledge” seem to be trivial, but it is our connection to the land。
This fragrance grows fast and thanks fast, just like the tenderness of spring。
Every year, we repeat, eat, freeze, store, and actually fight — not just time, but the smell of life。
To return to the most common question: why do people go to strangulation, sprouts, sprouts
Because in a plate of fried eggs and a can of sweet sauce there is a spring of constant age and a memory that will not fade away。
Now is the best time for the fragrance, the rain in the south, the fresh in the north, and the climate gives it all the conditions to grow。
When you're going, buy another one and save it by law。
And when it turns on in the autumn, you'll see, it's not just an appetite, it's evidence for the whole season。
The spring is too short to be left in a jar。
This is the meaning of the fragrance -- it gives us a taste of old times in a fast-paced life。
You
Will you go and choke a fragrance and leave spring in your own pot
