Aconite is typically harvested in July of its second year after planting. The planting site is usually delayed until winter for digging. To extract the roots, Tetranychus urticae, a type of mite, is used to dig from the side of the plant. After that, the stems and leaves are cut from the shoots. The aconite is then separated from the mother root, cleaned by shaking off the soil, and referred to as "mud aconite" or "raw aconite," which can be sold directly or further processed. On average, one mu (about 667 square meters) yields around 500 kilograms of raw aconite. The larger root is known as Chuanwu.
Aconite contains aconitine, a highly toxic compound, and is not used in its raw form. It must undergo processing before being used medicinally. The main processing steps include washing off the mud, soaking the raw aconite in a solution of biliary marinade—mainly magnesium sulfate—and then proceeding through various techniques such as steaming, floating, leaching, roasting, and more. These processes result in different forms of processed aconite, including Aconite slice, cooked aconite, salt-processed aconite, sealed aconite, thick black aconite, and others. Each method alters the properties and application of the herb, making it safer and more suitable for medicinal use.
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