Introduction of the Spot

Butterfly flowers fly with the wind. Tourists swing over the gushing spring.

Sitting in a wheelchair and leaning slightly forward, he bent and smelled the butterfly ginger. A tear instantly fell from the corner of his eye. The owner of the Farm Yang, Lu-Ko gently asked him why he was crying. The tourist looked up with eyes full of tears and said, “Though I have lived to this age, this is the first time that I am so close to butterfly gingers!”

Passing the slowly rotating waterwheel and Osmanthus alley, visitors will suddenly broaden their; they have arrived at Hua Quan Leisure Farm. Recently, all the wooden plank roads in the Farm have been replaced. Visitors in wheelchairs or parents with strollers can finally appreciate flowers and play in the water easily. More than 1000 pings of land on one side of the wooden plank road nearest to the entrance are full of organic butterfly gingers. On the other side is a natural gushing spring ditch built using ecological engineering methods. The water is pure and clean with fish, shrimp, and clams swimming visibly inside. The Farm is also guarded by a one-hundred-year-old camphor tree. The Farm has won multiple championships in the water resource and beautification contests held by Yuanshan Township Farmers’ Association.

Furthermore, sky coffee lounges have three swings underneath. Under the swings is the gushing spring at 22゚C all year round. This is the corner with the most joyful sounds. The tourists can also see impeccably beautiful deciduous cypresses turning colors in autumn and winter.

Make a glass terrarium by catching fish and shrimp. The “immortal hot pot” is fresh, sweet, and healthy.

Because of its excellent natural geographical advantages, the Farm has become a great leisure farm for parents and children. As soon as the children arrive at the Farm, they take off their socks and shoes right away to catch fish and shrimp in the water. They can make glass terrariums with the water weeds. As the source of a natural gushing spring, the water is clean and abundant. The depth of the water is to the knees at most, making it safe for both the elderly and children.

For his persistence and passion for butterfly gingers, the owner provides guided tours regarding butterfly gingers and teaches tourists how to pick flowers, clean the leaves, and make butterfly ginger rice dumplings. In winter, the Farm serves “immortal hot pot.” The ingredients include verdolaga francesa, white mugworts, yellow velvetleafs, Chinese violets, vegetable ferns, honeworts, sweet potato leaves, Ceylon spinaches, and other wild vegetables. The soup of the hot pot includes the tubers of the butterfly gingers. It tastes fresh, sweet, and healthy.

Famous for its organic farming, the Farm works with a Michelin-starred restaurant to produce desserts.

With the excellent quality water, soil, and air in Yuanshan, butterfly gingers in white, yellow, and other colors are successfully restored. The Farm currently grows about eight kinds of butterfly gingers. The owner Yang, Lu-Ko’s daughter often gently sucks nectar from the flower. “The flowers we grow are free of pesticides and chemical fertilizers so our family can eat them without worries.” One of the Michelin-starred restaurants in Taipei serves butterfly ginger beverages during blossoming season. Delicious, beautiful, and fragrant, the beverages have been widely popular since their debut.

Many of the ponds, swamps, and wetlands in Yuanshan originate from the natural gushing springs in the Lanyang River. In the past, many wild butterfly gingers grew along the river bank. However, after the course of the river changed, the number of flowers decreased. Later on, the Yang brothers successfully restored butterfly gingers on their own farmland. From June to November every year, when the wind blows, it seems that tens of thousands of white butterflies fly in the sky. Therefore, butterfly gingers are also called “butterfly flowers.” The twittering of birds, the fragrance of flowers, and the clear water create a beautiful rural picture.

Butterfly gingers grow well in wet environments, but if the medium has poor drainage, the root rots. It is very difficult to successfully plant butterfly gingers in large areas. “In the first three years, the butterfly gingers can hardly bloom. Later, we learned that instead of planting them in water, we should plant them by the water. When the roots extend to the water, the fish and shrimp can hide inside. This then becomes an eco-friendly environment.”

Yang, Lu-Ko and his wife Li Li-qiu have also specially developed butterfly ginger rice dumplings, butterfly ginger dumplings, fish balls, cookies, vinegar, etc. Furthermore, tourists can make reservations for DIY activities. In the future, butterfly ginger tea will become one of the major products. Only 1 kg of dried flowers can be roasted from every 10 kg of fresh butterfly gingers. “The flowers are freshly picked at 4:00 pm every day. Every six flowers are lined up, dried, and packed. The whole process is done manually. Because the flowers, including the nectary, are roasted dry together, when the dried flowers are brewed, one can smell mild sweetness and ginger fragrance.”