Ukrainian gastrodia is currently in excellent condition, with a high dry yield of about 3 pounds per kilogram of fresh material. The quality of the product is outstanding, and the price of red gastrodia is three to four times higher than that of yellow gastrodia. This significant price difference is mainly due to the limited areas where it is cultivated or naturally grows. Only a few regions produce this rare plant, making it highly valuable. Therefore, artificial cultivation of Gastrodia requires careful attention to several key factors.
First, the choice of cultivation area is crucial. Ukrainian gastrodia is primarily found in mountainous regions such as Yunnan, Guizhou, Sichuan, and even parts of the three northeastern provinces. However, in the Yangtze River basin, it only grows naturally at altitudes above 1,500 meters. Our experiments have shown that planting at 1,200 meters yields poor results. Thus, for successful artificial cultivation, it's best to choose cool, high-altitude areas between 1,500 and 2,000 meters. This environment helps ensure both high quality and good yield.
Second, selecting the right species is important. Gastrodia has different varieties, and the water content varies among them. For example, white hemp typically weighs 40–50 pounds per unit, while red gastrodia weighs 30–40 pounds. The weight of the seedlings must be carefully calculated, along with the amount needed. Planting one square meter of red gastrodia requires about 1 pound of planting material, whereas gastrodia elata needs approximately 1.2 hectograms.
Third, the choice of culture medium plays a vital role. Trees such as cork oak, numb tree, wolfberry, cherry, eucalyptus, milkwood, and fragrant trees are ideal because they are hardy, resistant to decay, and have thick bark. These trees are best used for cultivating Gastrodia. The trunk diameter should be around 5–12 cm, with branches cut into 5–10 cm lengths and evenly placed around the main material. Each square meter requires 8–10 units of bacteria, weighing 25–30 kg, with 8–10 kg of short branches. Cultivation time is usually 3–4 months in spring, with two bottles of bacteria used per pit. In autumn, from August to September, 1.5 kg of bacteria per cellar is sufficient.
Fourth, the cultivation method should be carefully followed. When sowing, place the seedlings close to the fungal material. Arrange six seedlings on one piece of fungus, four in the middle, and one on each end. Both cave planting and row planting are acceptable. The depth of planting should be around 15 cm. After digging the hole, cover it with fine soil and fill it properly. Ensure that there is good contact between the seedlings, the fungal material, and the soil. Cover the top of the planting hole with materials like deciduous leaves, straw, or corn stalks, about 2–3 cm thick. Finally, create drainage ditches to prevent waterlogging.
Fifth, field management is essential throughout the growing season. During winter and early spring, insulating covers should be used to maintain a soil temperature of 0–5°C below 10 cm. From July to September, shading or covering is necessary to keep temperatures within 26°C. Moisture control is also critical: in January–March, keep the soil moisture at 30% to prevent freezing; in April–June, increase it to 60–70% to support growth. From July to August, maintain around 60% moisture. In September–October, reduce watering to 50%, ensuring the soil isn't too wet. In November, keep the soil dry and loose, around 30% moisture. Throughout the growing season, remove weeds and monitor for pests regularly.
Finally, harvesting should occur after the first frost, ideally within 1–2 days after a rainy day or on a clear day. Prepare two types of containers: one for high-quality seeds and another for regular harvests. Seeds should be sown immediately or stored and transported as needed. High-quality seeds must be processed promptly to maintain their value.
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