Saffron, also known as saffron and crocus, is a perennial flower of the genus Saffron in the family Iridaceae, and a common spice. So, what are the effects of saffron and eating? The following everyone with me to see it!
Effects:
Saffron has the effect of clearing away heat and detoxification, soothing the meridians and activating the collaterals, not only can greatly enhance the body's resistance, but also insisted on taking it, you can also receive unexpected miraculous results, especially for people to improve heart function, improve cardiac muscle supply has a very good effect. Now it is commonly used in the treatment or prevention of cardiovascular disease, neurasthenia, bruises and other diseases.
Eating method:
Tea will be sun-dried saffron with boiled water, after brewing well, cool it, filtered and add the appropriate amount of. Honey blend, you can carry on drinking, drinking time do not match other tea.
The best way to make soup is to make fish soup, according to the weekday practice is good, after cooking in which to add sun-dried saffron is good, so not only have the delicious fish, but also can be refreshing and awake, through the meridian.
Cooking either vegetables, or do fried rice, you can add an appropriate amount of saffron, not only the color looks good, but also more helpful to beauty and blood, blood pressure and nourish the spirit.
Saffron morphological characteristics:
Saffron is a perennial herb. The bulb is oblate-globose, about 3 centimeters in diameter, with a yellow-brown membranous covering. Leaves basal, 9-15, striped, gray-green, 15-20 cm long, 2-3 mm wide, margins revolute; leaf clusters base wrapped with 4-5 membranous sheath-like leaves.
Flowering stems very short, not protruding from the ground; flowers 1-2, light blue, reddish purple, or white, fragrant, 2.5-3 cm in diameter; perianth lobes 6, arranged in 2 whorls, inner and outer perianth lobes both obovate, obtuse at the tip, 4-5 cm long; stamens erect, 2.5 cm long, anthers yellow, apical tip pointed and slightly curved; styles orange-red, ca. 4 cm, distal 3-branched, branches Curved and pendulous, stigma slightly flattened, cuneate at tip, shallowly toothed, longer than stamens, ovary narrowly fusiform. Capsule ellipsoid, ca. 3 cm.
The complete stigma is linear, broader at the apex, tapering downward to a caudate, with an irregularly toothed apex margin, and a residual yellow flowering branch at the lower end. Length ca. 2.5 cm, diameter ca. 1.5 mm. Purple-red or dark reddish brown, slightly shiny. Light, flimsy, brittle and easy to break after drying. When the stigma is put into the water, it swells, and the orange-yellow color decreases in a straight line and spreads gradually, and the water is stained yellow. Without precipitation, the stigma is flared, with short slits. In a short period of time with a needle to pluck it does not break. Gas specific, slightly irritating, taste slightly bitter. To body long, color purple-red, moist and glossy, less yellow styles, taste pungent and cool is good.