清代台灣蔬菜的引進與利用

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Title:	清代台灣蔬菜的引進與利用
Other Titles:	The introduction and utilization of vegetables in Taiwan during the Ch''ing period
Authors:	陳省吾 CHEN,SHENG-WU
Contributors:	唐啟華;蔡秀美 Tang, Chi-hua;Tsai,Hsiu-Mei 歷史學系
Keywords:	台灣蔬菜;引進與利用;蔬菜與文化 Taiwanese vegetables;introduction and utilization;vegetables and culture
Date:	2018
Issue Date:	2019-01-10T09:09:56Z (UTC)
Abstract:	蔬菜是我們日常生活中不可缺少的食物，並且蔬菜被人類種植食用的歷史也非常悠久。今日台灣大部分的蔬菜多是外來品種，僅有少數是原生種蔬菜。台灣外來品種蔬菜之引進，早在荷蘭時期就已開始，並逐漸在台灣栽種，但大部分的外來蔬菜仍舊是在清代統治時才引進台灣。過去與蔬菜之相關研究主要集中在植物病理學方面，或是蔬菜生產與消費方面的論述，有關蔬菜引進和利用之歷史研究則較欠缺。因此，本研究將以台灣蔬菜做為研究對象，考察荷蘭時期至清領時期台灣蔬菜引進之背景、種植、推廣與利用等情形。本研究將蒐集分散於方志與蔬菜有關的檔案文獻，仔細爬梳荷蘭時期檔案、清代台灣地方志、遊宦文人來台作品等資料，加以分類和分析，以確認清代台灣的蔬菜種類，並探究蔬菜引進、食用與推廣等課題。　　從本文的討論得知，1624年荷蘭人殖民統治台灣以前，台灣的原住民主要食用長在枝頭上、結在藤蔓或是埋在土中的各類果實和野蔬。荷蘭時期引進台灣的蔬菜，主要是荷蘭人從印尼爪哇引進台灣，如豌豆、甘藍、茴香等蔬菜。根據康熙初年所編纂《台灣府志》，可推知鄭氏時期引進台灣的蔬菜有41種，並且主要來自華南地區。清代台灣的蔬菜多是由移民者所傳入，且此時傳入的蔬菜種類也比荷蘭時代還要豐富。最初，清代康熙年間（1685）蔣毓英所編纂的《台灣府志》中所載蔬菜有41種，直至1895年屠繼善所編纂《恆春縣志》為止，共有辣茄、紅菜、油菜、番芥藍、蘿蔔菜、萵菜、角菜、雞啄菜、薺菜、葛薯、菰、蘿蔔、白花菜、木耳等25種蔬菜引進台灣。台灣在引進外來蔬菜後，除了在增加台灣蔬菜的種類方面有貢獻外，蔬菜也融入台灣文化當中，並且和地名、俗諺語連結在一起，由此或許可以觀察到該蔬菜的推廣狀況。 Vegetables are indispensable food in our daily life , and the history of vegetables being grown for human consumption is also very long. Most of the vegetables in Taiwan today are exotic species, only a few vegetables are native species. The introduction of exotic vegetables from Taiwan began as early as the Dutch period,and gradually planted in Taiwan, but most of the exotic vegetables were still introduced into Taiwan during the Qing Dynasty.In the past, studies related to vegetables mainly focused on plant pathology or vegetable production and consumption. Historical studies on the introduction and use of vegetables are more lacking. Therefore, this study will take Taiwanese vegetables as the object of study to investigate the background, planting, popularization and utilization of Taiwan vegetable introduction during the Dutch period to the Qing Dynasty.This research will collect the vegetable-related archives which are scattered in the local records, carefully crawl the Dutch archives, the Taiwan Local chronicles in the Qing Dynasty, travel to Taiwan official literary works and so on , categorized and analyzed to confirm the types of vegetables to Taiwan in the Qing Dynasty, and explore the introduction of vegetables, edible and promotion issues.From the discussion in this paper, before the Dutch colonial rule in Taiwan in 1624, the aborigines of Taiwan mainly ate all kinds of fruits and wild vegetables which were long on the branches, in vines or in the soil. The Netherlands introduced Taiwan's vegetables, mainly the Dutch from Indonesia Java introduced Taiwan, such as peas, kale, Fennel and other vegetables.According to the compilation of " Taiwan Fu Zhi "《台灣府志》 in the early years of Kangxi（康熙年間）, we can infer that there are 41 kinds of vegetables introduced into Taiwan during the Zheng period（鄭氏時期）, and mainly from southern China.In the Qing Dynasty, Taiwan's vegetables were mostly imported by immigrants, and the types of vegetables introduced at this time were also richer than those of the Dutch era. At first, there were 41 kinds of vegetables contained in the" Taiwan Fu Zhi "《台灣府志》, which was compiled by the Jiang Yuying （蔣毓英）in the Qing Dynasty (1685), until 1895, when Tu Ji Shan （屠繼善）compiled the Hengchun county《恆春縣志》. There are 25 kinds of vegetables are introduced to Taiwan, such as Chili, Gynura, Rapeseed, Cabbage, Chinese radish, Lettuce, White mugwort, Laciniata, Chinese cress, Jicama, Gausun、Radish、Caulifliower、fungus, and so on. After the introduction of exotic vegetables in Taiwan, apart from contributing to the increase in the type of vegetables in Taiwan, vegetables are also incorporated into Taiwanese culture and are linked to place names and popular proverbs, which may be able to observe the spread of the vegetables.
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