Illustration Perhaps, persimmon is a fruit that brings mixed emotions. Just tasting one fruit, I feel like I can see the taste of summer and earth suddenly coming. A little bit of spicy mixed with a bit of mild sourness and left behind is a light, numbing sweetness on the tip of the tongue. The most special is the scent of ripe persimmon. When the burden of persimmons passes on the street, it must be very clear to be able to recognize the sweet, slightly pungent fragrance carried in the wind. Red envelopes are not only a gift for our children, but also used by mothers to treat diseases. Every time it was the season of persimmon, my mother carefully separated the seeds, took the peel to dry it, and used it as a dewormer for my brothers and sisters. Once, my brother caught a cold in the rain, so he coughed a lot, my mother bought some yellow rosemary, washed and steamed it with rock sugar for him to eat. Miraculously, my brother stopped coughing immediately. When the persimmons are ripe, my mother often soaks sugar in syrup to drink. The purchased persimmons are washed with boiled water to cool and then left open. When the water was drained, my mother instructed me to use scissors to cut the stalk. My mother often told me that you shouldn’t use your hands to pick it up because it will break the persimmon fruit. The glass vase was washed and dried. My mother sprinkled persimmons in the jar, and covered it with rock sugar. Then, she tied the mouth of the jar to a cool place. When the rock sugar layer dissolves, it can be used as a yellowish water. At noon in the summer, make a glass of sweet and cool persimmon water, we slowly enjoy. Oh my, the characteristic scent of persimmons rushes to the nose, spicy but not too harsh like lemon peel, orange peel. Next is the sour, sweet and cool taste that permeates the taste buds. Interestingly, when using this beverage, we can leisurely watch and enjoy pieces of brown persimmon in a glass of golden water. Because the persimmon season suddenly comes and goes, clever housewives often make jam to save. I still remember, the years I went to school away from home, me and my friends were so happy, competing for breath, cherishing the jam that my mother sent me. We shared each piece of chewy, chewy sugar-matched jam that we missed our homeland dearly. Another season of persimmons has returned. Persimmon fruit evokes nostalgia for children far from home with fond memories. The taste of red skin awakens someone’s beautiful memories of a carefree childhood gift. And… Hanoi streets are full of evocative and evocative burdens of persimmons.

Illustration When I was a child, I often saw my mother buying flowers to offer to the ancestors on the full moon day, the first day. The salesman lowered his load in front of my house. The beautiful little flowers such as: hyacinth, orchid, rose, wolf muzzle, marigold, heavenly lily… give off a fragrant aroma. The florist gently arranged and wrapped the flowers in a green galangal leaf, tied it with a straw and gave it to my mother. The seller and the buyer both cherish the flower package and chat with each other cordially. In the days leading up to Tet, spring rain is fluttering, that’s when the peach blossoms and peach blossoms on the traditional flower gardens of Nghi Tam and Quang Ba begin to bloom. My mother often took me to the flower market on Hang Luoc street. My mother often chooses peach blossoms with double petals, sparkling spring rain drops on the petals like pearls of heaven adorning the flowers, making them more colorful. Hanoians not only arrange peach blossoms on Tet holiday but also arrange traditional vases of many different types such as: Violet, dahlia, wolf’s snout, coin, gladiolus… Early 30, each bunch of flowers of all colors Colors are sold in all markets. Mothers lovingly choose flowers, mix colors so that the vase is radiant and full of life. After Tet, Hanoi streets are like “marinated” in the scent of pomelo flowers. The small, beautiful, white, fragrant flowers follow the footsteps of the seller crept to each alley of Ha Thanh. When the sun comes down, it’s also the time when lilies come down to the street. The green ivory flower buds are juxtaposed with the pure white blooms with golden buds. Mothers again welcome to buy bouquets of lilies at the beginning of the season to offer to ancestors and put them in the living room. In the summer, from early morning, the West Lake lotus flowers, still wet with night dew, followed the sellers into the street. A familiar florist often chooses for me a bouquet of cypress lotuses from West Lake. The scent of lotus is fragrant in the hand and screwed with each turn of the salesman’s wheel, away from the end of the street. In the autumn, the sun is pouring honey, the daisies show off their bright yellow color in the smoky smoke. Heaven is also good at pleasing people, every flower is beautiful in this season. The old street seemed to glow when the colorful flower cars slowly passed by. When winter has just touched the land of Ha Thanh, that is when the chrysanthemum flower softly steps down the street. Chrysanthemum has an ethereal beauty with pure white petals and bright yellow pistils. The white color of flowers floating on the street seems to lead us to the old memory region with many happy and sad memories. Hanoi has four seasons with all kinds of poetic weather nuances. The flower shops in Hanoi are like carrying the season on the street. Sometimes, just a color of flower, a light scent is enough to make us feel the sweet season transition.

Video: See the flower garden, agricultural products in the University in Saigon The garden is located on the campus of Thu Duc University of Social Sciences and Humanities, renovated since 2019. Mr. Vu Hong Phong (Head of Thu Duc Campus Management Board) said that the garden space is part of the university’s green university building program. “Replacing and renovating the weed areas, renewing the campus also makes the space in the school have a highlight, creating joy for teachers and students when they come to school,” he also said. The flower and fruit garden is cared for and developed by the green tree ancestors of Thu Duc facility. From the weeds, up to now the garden has bloomed full of fake flowers, there are many kinds of agricultural products such as eggplant, tomato, papaya, melon, cucumber, watermelon,…. The seed of the cloned star flower was given by a teacher in Quang Tri. Photo: KHANH CHI Sunflowers blooming in the garden. Photo: KHANH CHI The harvested fruits will be given to teachers, school staff and students when you visit. Some agricultural products in the garden: There are always signs reminding students not to pick flowers or break branches. Photo: KHANH CHI The swing in the middle of the garden is a favorite photo spot for students. Photo: KHANH CHI The garden becomes a virtual living place for students on campus. Photo: KHANH CHI This is also a place for students to rest after each class. Photo: KHANH CHI Nguyen Thi Huong (second year student, University of Social Sciences and Humanities) said: “The first time I went to the flower garden to take pictures, my friends and I were very surprised, did not think our school had such a beautiful garden. Looking at the flowers. Being here helps us relieve stress after every class, feel happy and comfortable. We also understand the green and environmentally friendly message that the school wants to send, from which we know how to live responsibly. , more environmental protection”.

To buy a lot of mushrooms, traders are willing to eat and sleep every week in the villages. Indigenous people also earn millions of dong a day by picking mushrooms. Mushroom Cho is red, umbrella-shaped, growing under the canopy of Che or Chestnut trees. Just before 7 am, Mr. Vi Van Chung, residing in Bac Lang commune, Dinh Lap district (Lang Son) picked two baskets full of red mushrooms. On the surface, they are no different from poisonous mushrooms, but this is a fungus that is considered by the locals here as “red gold”. If lucky, each person can earn millions of dong a day by picking mushrooms. According to Mr. Chung, this is a type of mushroom that grows under the canopy of Che or Chestnut trees, which is red, umbrella-shaped, fragrant, delicious and has a medicinal taste, so it’s called Che mushroom. To pick the most and most delicious mushrooms, he had to carry a flashlight into the forest 5km from his house at 2-3 am to pick. Mushrooms that have not yet expanded are considered to be class 1 mushrooms, the most valuable. The red mushroom is very easy to mistake for a poisonous mushroom, so people only pick this mushroom under the canopy of the Cheo tree or the chestnut tree. “For houses with Che or Chestnut forest, each mushroom season, they have to set up a tent in the middle of the forest to look after mushrooms and avoid being stolen. When picking, you also have to hold the mushroom body, lift it slightly or rotate it slightly to avoid breaking, stamping and losing the chalk layer on the mushroom cap to sell at a high price, “said Chung. Holding each mushroom like an umbrella, Mr. Chung said that the mushrooms usually grow in the early morning, so the mushrooms are picked from 4 am to 8 am, umbrella-shaped, not yet enlarged, on the hat still intact. The chalk layer is purchased at the highest price, about 300-350,000 VND/kg. If you go late, you will only be able to pick the mushrooms that have expanded or broken, broken, not intact, sold for 150-200,000 VND/kg. A house with a forest of Che or a forest of chestnuts can harvest tens of kilograms of mushrooms every day. In order to collect the most mushrooms, people have to carry their lamps into the forest from dawn or set up tents to sleep in the forest to watch the mushrooms grow. As a trader who buys Cheo mushrooms from people around Van Quan district (Lang Son), Mr. Luu Van Truong, residing in Na Loc village, Tu Xuyen commune, said that the price of fresh mushrooms he purchased was about 200,000 VND on average /kg fresh mushrooms. “After I bought it, I dried it and sold it to a Chinese trader for about 1.5 million VND/kg. On average, every 5-6kg of fresh mushrooms, dried in 6-7 hours will get 1kg of dried mushrooms,” Truong shared. According to Mr. Truong, this fungus usually grows in the summer and only blooms within 1 week/month, their life cycle only lasts 1-2 days and then rots very quickly, so traders often take advantage of the blooming time. , go to buy and then dry, preserve and sell to Chinese traders. Dried Choi mushrooms are purchased by Chinese traders at the price of 1.5-2 million VND/kg. According to Truong, in the past, people around the area often took advantage of their time to go to the fields, go to the forest to pick mushrooms, eat, and make food for their daily meals. However, in the past few years, Choo mushrooms have been sought by traders at high prices to export to China. Therefore, every time in the mushroom season, people rush to pick mushrooms to sell to traders. “If a house has a forest of Cheo, a forest of chestnut trees, if they can keep mushrooms from being stolen, they can harvest about 3-4 times/crop. At the most, someone can pick 20kg of mushrooms/day, selling 4-5 million VND,” Truong revealed.