Many people use fallen kapok to make tea, or dry it and use it to make tea, which can reduce toxins, clear away heat, drive away cold and remove dampness. Its flowers, bark and roots all have medicinal value.

The humidity in spring is heavy. Eating fresh kapok and making soup has the effect of dehumidification. String the kapok with a rope and hang it upside down to dry in the sun. It can be used to boil water and make tea. It also has the effect of dehumidifying and strengthening the spleen. Of course People with weak stomach and weak constitution should not eat it.

The stamen itself is also like a flower, with bright yellow and light pink inside. Pour it into boiling water, pick it up, soak it in cold water for a certain period of time, add seasonings like an ordinary cold dish, and a plate of delicious, eye-catching and healthy food is ready. Kapok stamens also contain mucus, but not as much as cactus. Of course, it can also be fried and eaten.

The flower language of kapok is to cherish, cherish the people around you, cherish the blessings in front of you, and warn people not to regret it until they lose it. In this farewell early spring, kapok uses its blood-red brilliance to describe cherishment. While reluctant to leave, it sends warm wishes like fire: Great spring scenery, cherish it!

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