Green onions are pungent and slightly warm, and have the functions of promoting yang, detoxifying and seasoning. Mainly used for common cold, aversion to cold and fever, headache and nasal congestion, abdominal pain due to yin cold, dysentery and diarrhea, internal resistance of insect accumulation, milk obstruction, and adverse defecation. Welsh onion contains volatile oil, the main component of which is allicin, and also contains dienyl thioether and calcium oxalate. In addition, it also contains fat sausage, sugar, carrot, vitamins B, C, nicotinic acid, calcium, magnesium, iron and other ingredients. What kinds of green onions are there? Green onions can be divided into four types: common green onions, chopped green onions, scallions and scallions.

Other names: garlic, garlic, garlic alone, and garlic in Hu.

The main component contains about 0.2% volatile oil, and the main component in the oil is allicin, which has bactericidal effect and is produced by the hydrolysis of alliin contained in garlic by alliinase. It also contains a variety of sulfide compounds composed of allyl, propyl and methyl.

It is oblate or short-conical, with off-white or light brown membranous scales outside, and 6- 10 garlic cloves inside, which are whorled around the flower stem, and the stem base is discoid with many fibrous roots. Each garlic clove is wrapped with a film, and the film is peeled off, that is, white, thick and juicy scales are seen. It has a strong garlic smell and a spicy taste.

Usage and dosage: 3 ~ 5 tablets. It can be eaten raw, decocted in soup or cooked, or made into syrup. Appropriate amount for external use, pounded, sliced and rubbed or separated by garlic moxibustion.

Growing areas are produced all over the country.