Buckwheat, scientific name: Allium chinenes G.Don.?

Buckwheat belongs to Amaryllidaceae, a perennial ratoon crop, cultivated as a biennial, with strong tillering ability, and bulbs clustered on shortened stems. On the top, it is oval and short-round, and the scales and flesh are white. The leaves are clustered, hollow, slender, with unobvious edges, dark green, and slightly waxy. The bulbs are propagated and can be eaten cooked, but they are mostly pickled and processed for consumption.

1. The effects and functions of buckwheat heads:

(1) It can increase appetite, help digestion, relieve greasiness, strengthen the spleen and appetizer, warm the middle and relieve yin, relax muscles and replenish qi, It has medical effects such as soothing the mind, dispersing blood stasis and relieving pain.

(2) In terms of traditional Chinese medicine, it can treat coronary heart disease, angina pectoris, gastric neurosis, gastroenteritis, retching, chronic bronchitis, wheezing and coughing, chest pain and back pain, and chronic diarrhea and cold diarrhea. .

2. How to eat buckwheat heads:

(1) Stir-fried: Buckwheat heads have a special aroma when stir-fried, similar to garlic but not as strong as garlic. It can be fried as a general vegetarian dish.

(2) Hot pot: Buckwheat with green onions, garlic, and tomatoes (tomatoes) can be used as a delicious hot pot base. It is more distinctive in the clear soup base. Also pay attention to the buckwheat. The leaves are separated, and the buckwheat leaves are only suitable for rinsing and eating.