The Shannon's simple storage and clever processing

Camphor tree buds, known for their unique fragrance and flavor, require careful handling and storage to maintain quality. When selecting camphor buds for storage, they should be deep purple in color, soft to the touch, and free from fresh stalks. The buds should be full of aroma and harvested using a glutinous rice pod before or after rainfall. The citron growth should not exceed 10–15 cm, and harvesting is best done in the morning or evening. After harvesting, allow the buds to cool down in a shaded area and dry off any dew. For quick-freezing storage, ensure the citron is fully dried (without washing to avoid damaging the stems and leaves). Tie the buds into small bundles of about 0.5 kg, place them in a sealed bag, and freeze immediately. The sooner they are frozen, the better the preservation, allowing them to last until the following spring. When ready to use, simply rinse with cold water. Another method is the hot-water scalding technique. After harvesting, place the fragrant buds into hot water around 85°C without cleaning. Stir frequently to ensure even heating. Once the buds turn slightly green, drain them quickly and dry thoroughly. Pack them into half-pound bags, then freeze-dry and store for up to the next year. The salted storage method involves several steps. First, select fresh shoots on the same day, rinse, and dry them. Layer the buds in a cylinder, sprinkling salt between each layer. The thickness of each layer should be about 10 cm. The buds must remain crisp and not crushed during picking. After pickling for 3–4 hours, the buds become moist and soft, and it's time to turn the cylinder. Rotate the buds so that the upper and lower layers exchange positions. Repeat this process at regular intervals over the next 20–30 days. Once marinated, spread the buds on a mat and let them dry in the sun for 1–2 days. Sprinkle the accumulated salt solution from the bottom of the cylinder onto the buds and add a little rice vinegar to enhance their color and crispness. Dry further until the buds are sticky and firm. Then, pack them into small cylinders, sprinkle a layer of salt on top, and seal tightly. This method can preserve the buds for 2–3 years. Quality standards for pickled citron buds include a flexible texture, bright green color, and strong fragrance. The leaves should be thin and curled, with the tip appearing purple-green as the highest grade. During transport, avoid pressure, rain, and moisture, and store in a cool, dry place. For processing spicy taro buds, use two axillary buds or scattered leaves. Wash, dry, and cut into small pieces, removing old stems. Use 25 kg of salt per 100 kg of raw material, adding it in three portions. Mix well, transfer to a container, and stir daily. Rub the mixture each time you invert the container. Add red pepper or ginger filaments as seasonings. After pickling, add 5 kg of salt per 100 kg of raw material. It can be eaten within a week. For long-term storage, sun-dry for 1–2 days, mix with 5 kg of salt, and seal tightly for over a year. To make oil-flavored oysters, use fresh, unsoaked leaves. Cut the pedicel, wash, and dry the leaves. Cut into 1.5 cm pieces, mix with 30g of salt per kilogram of raw material, and marinate for 2 days. Drain and partially dry. Fry in vegetable oil until crispy. Store in sealed bottles for a crispy, aromatic seasoning. For citron powder, use buds from the third harvest, along with tender leaves and bark from the first and second-year branches. Rinse, dry, and soak in 20% saline for 2–3 hours to kill bacteria. Dry again, crush, sieve, and store in sealed plastic bags as a seasoning. For a sweet squid snack, use tender green leaves before fall. Rinse, pickle in 20% brine, drain, and mix with batter. Add MSG, salt, and green onions. Fry until golden brown, resembling fish—known as "Hong Kong carp." This snack is best eaten fresh, as it does not keep well. Lastly, for citron oil, use hard stems and old leaves. Chop, dry, and boil with broilers. Cook until the broth turns red and green, then filter and add 20 kg of salt per 100 kg of filtrate. Store as a seasoning or soup enhancer. Author: Nanzhang Agricultural Technology Station, Rencheng District, Jining City, Shandong Province.

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