How to store Cistanche deserticola

Many people buy a lot of Cistanche deserticola, which will easily go bad if there is too much. Therefore, Cistanche deserticola must be stored well. If it goes bad, it will not taste good and will not have any nutrition after eating. If Cistanche deserticola is placed in the refrigerator after purchase, many people are not used to the smell in the refrigerator and are worried about bacterial infection. So what are the storage methods of Cistanche deserticola?

How to store Cistanche deserticola:

Cistanche deserticola is usually packed in sacks, each weighing about 40 kilograms. Store in a dry and ventilated place with humidity below 28% and relative humidity 70-75%.

This product is susceptible to mildew and insect infestation. The main warehouse insects that cause harm include medicinal herb beetles, tobacco beetles, and saw-toothed grain beetles. During storage, check regularly. If moisture or slight insect infestation is found, unpack and air dry immediately, or steam with hot steam, air dry, and then repack and store. When the amount is large or the situation is serious, the environment can be sealed and maintained by pumping out oxygen and filling with nitrogen, or fumigating with methyl bromide, aluminum phosphide, etc.

Cistanche selection tips:

Cistanche deserticola is the fleshy stem with scaly leaves of the plant Cistanche deserticola of the Orobanchaceae family. It is mainly produced in sandy soil and semi-sandy grassland areas in Inner Mongolia, Gansu, Xinjiang, Qinghai and other places. Cistanche is a relatively mild tonic with relatively strong tonic power, making it suitable for long-term tonic. Because its tonic effects on humans are similar to those of ginseng, it is known as desert ginseng.

The fleshy stem of Cistanche deserticola is long and flat cylindrical, 3 to 15 cm long, 2 to 8 cm in diameter, thick at the bottom and thin at the top. The surface is brown or gray-brown, densely covered with fleshy scales arranged in a shingle-like manner, and the scales are rhombus or triangular. Heavy weight, hard to break. The cross section is brown with light brown dot-like vascular bundles arranged in wavy rings. The wood accounts for about 4/5 of the total and is sometimes hollow. Slight smell, sweet taste, slightly bitter. The best ones are those with thick stripes, densely covered scaly leaves and a soft and smooth texture.

There are two types of commercial products: light Cistanche and salty Cistanche. The best light Cistanche are those with large and plump bodies, fine scales, gray-brown to dark-brown color, high oil content, and fleshy and soft stems. The best salty Cistanche is black in color, glutinous in texture, with fine scales and thick stripes, and a flat and round body.

If you buy too much Cistanche deserticola, you might as well store it in this way to reduce the chance of it going bad. Don't eat it when it goes bad, as it can cause great harm to your body. The place where Cistanche deserticola is stored must be well ventilated so that it doesn't go bad easily.