2. Artemisia ordosica bud
Artemisia annua, what are the ways to eat Artemisia annua?
After boiling water, you can mix, boil, mix sauce, scramble eggs, stew, rinse and stir fry.
It is characterized by light and refreshing taste and delicious taste. Shredded potato with mugwort leaf is a typical characteristic mugwort leaf! Attachment: 1 Ingredients: mugwort bud 250g, onion, garlic, garlic or onion, Chinese cabbage, radish seedlings, cucumber strips, farmhouse sauce.
Production method: blanch the chrysanthemum buds with boiling water, drain them and put them on a plate, then wash all the vegetables and put them on a plate to prepare a plate of farmhouse sauce for eating. Features: Shan Ye has a unique flavor and a refreshing entrance. It is a delicious wild vegetable that must be eaten by Heilongjiang people, Mongolian people, Dahan and other ethnic minorities.
2. Stir-fried raw materials of Artemisia ordosica bud are mixed with 250g Artemisia ordosica bud, chopped green onion, refined salt, chicken essence and salad oil. Preparation method: Heat salad oil in a pot, add chopped green onion and Artemisia ordosica bud and stir fry, add refined salt and chicken essence when it is 80% ripe, and then take the salad oil out of the pot.
Another kind of Artemisia buds can be used as stuffing for jiaozi, or stewed with river fish and ribs. It is delicious and is a regular dish of Hulunbeier farmhouse food.
Second, what is Artemisia annua?
The crown of wild vegetables-Artemisia annua, alias Artemisia annua, Artemisia scoparia, Artemisia annua, Artemisia annua, slimming grass, antihypertensive vegetables, mainly distributed in Yunnan, Jiangxi, Jiangsu, Northeast China and other places.
Cold-resistant and heat-resistant, it grows on hillsides, wasteland and rivers. It has been recorded in The Book of Songs and Compendium of Materia Medica for a long time, so it is a kind of potherb with dual functions of medicine and food. Not only delicious, but also can lower blood pressure, reduce blood fat, nourish liver and stomach, clear away heat and toxic materials, diminish inflammation, lose weight and promote hair growth. People often use it to treat infectious hepatitis, hypertension, cancer and other diseases.
Artemisia annua has the reputation of "the crown of wild vegetables", "life-saving vegetables" and "the first edible herb". Artemisia annua can be eaten in cold salad, fried bacon and fried dried bean curd. Sauté ed dried stinky tofu with Artemisia annua is an ancient famous dish in Nanjing, which was eaten by emperors in the past.
Nowadays, fried bacon with Artemisia annua has become a famous dish in Shanghai. The market prospect of Artemisia annua is broad, because Nanjing people have started the national market, and the sales of Artemisia annua clean vegetables can be seen in the vegetable markets of more than 50 large and medium-sized cities across the country. The normal price is 3 bags and 2 bags.
5? 5 yuan, that is, about per catty 10 yuan. The development potential of willow stalks should not be underestimated. Its super-high yield cultivation potential is 1 1,000 Jin mu, and tea 1 Jin (current market price 1 Jin 200 yuan) can be developed per mu, and products such as drinks and wine can also be developed.
It is a super-efficient planting and development project in the state, even as a regular dish, even if it is only 0 per catty. 5 yuan is also a good planting project with a yield of over 10,000 yuan per mu.
The planting of wicker is very easy, suitable for the whole country, and there are almost no pests and diseases. 25? Harvest once every 30 days, and the annual beam number is more than 10. High yield, balanced listing, storage and transportation resistance.
Farmers in Nanjing benefited from the change of wild vegetable Artemisia annua 1 100 million yuan. Plant morphology and distribution: Artemisia selengensis, also known as Artemisia selengensis, is a perennial herb of Compositae.
Its tender stems and leaves are edible, fresh and pleasant, and delicious. It is mainly distributed in wetlands, riverbank wetlands, swamps and willow bushes on the northern and southern forest edges of Daxing 'anling Mountains. It is a kind of wild vegetable with rich nutrition and flavor that people generally like to eat.
Third, who should not eat mugwort buds?
People with chronic enteritis should not eat Artemisia buds, which will cause severe diarrhea.
Artemisia ordosica, also known as Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, etc. It has the function of detoxification and can be cooked with puffer fish to eliminate the poison of puffer fish. However, people with chronic enteritis should not eat mugwort leaves, which will cause severe diarrhea.
Mainly distributed in the north and south of Daxinganling, it is cold-resistant and heat-resistant, and grows under river bank wetlands, swamps and willow bushes. Generally, field collection is carried out in May-June. After collecting, blanch with water to remove bitterness, and then fry, dip in sauce, stuff or make soup. Its strong root system, strong germination ability and drought tolerance can be used as an auxiliary plant for windbreak and sand fixation.
Extended data
Every 100g of fresh Artemisia annua contains 3.7g of protein, 0.7g of fat, 9g of carbohydrate, 2. 1g of crude fiber, 4.4mg of carotene, 20.3mg of vitamin B, 0.3mg of nicotinic acid/kloc-0, and 23mg of vitamin.
Every 100g dry product contains potassium 1960mg, calcium 950mg, magnesium 260mg, phosphorus 4 15mg, sodium 38mg, iron 13.9mg, and manganese11.
It is said that Daur people living in Nenjiang River valley accidentally discovered edible Artemisia bud in times of crisis and relied on it to survive smoothly.
Chrysanthemum morifolium is a Chinese name, which is called Kumule in Daur language, so today Daur families still have the habit of eating Kumule, both wild and cultivated. The basic method is to stew soup, and you can put ribs.
Baidu encyclopedia-Artemisia annua
Baidu encyclopedia-Artemisia annua
Fourth, can mugwort buds be eaten?
You can eat it, but in moderation, not in excess.
Although Artemisia selengensis is a wild vegetable, its nutritional value is still relatively high, and it has the effects of clearing away heat and toxic materials and strengthening the spleen. The appearance of mugwort buds is similar to mugwort, crisp and bitter.
Artemisia annua, alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc. , a perennial herb of Compositae, whose tender stems and leaves are edible. Mainly distributed in the north and south of Daxing 'anling, it is cold-resistant and heat-resistant, and grows under river bank wetlands, swamps and willow bushes.
Generally, field collection is carried out in May-June. After collecting, blanch with water to remove bitterness, and then fry, dip in sauce, stuff or make soup. Artemisia capillaris buds have the effect of clearing fire.
If your tongue coating is yellow, accompanied by bad breath and constipation, these symptoms will disappear after eating a big meal of wormwood buds. Artemisia selengensis has not only edible value, but also medicinal value.
Chrysanthemum morifolium buds taste a little bitter, but they have great effects and can be used for health preservation. However, it is not advisable to eat too much.
What's the difference between Artemisia annua and Artemisia annua? Are they the same plant?
Artemisia annua and Artemisia annua are different plants.
Artemisia selengensis
Artemisia ordosica, "Udalig-Shari" (Mongolian name), Jiuniucao, Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, slimming grass, antihypertensive vegetables.
Artemisia of Compositae
morphological character
Perennial herbs. The taproot is obvious, and the lateral root is slightly more; The rhizome is slightly thicker, with a diameter of 0.3-0.4 cm. The stems are usually solitary, few in number, 50- 120 cm high, purple-brown, with longitudinal edges, and upward oblique branches above the middle, with a branch length of 4-10 cm; The stems and branches are covered with spider silk. Leaves sessile, undivided, with sparse deep or shallow serrations or split teeth on the whole or edge, dark green at the top, gray-white pubescence at first, hairless or nearly hairless after shedding, and gray-white dense villi on the back except veins; The basal leaves and lower leaves of the stem are narrowly ovate or elliptic-ovate, sparsely broadly ovate, with a few deeply incised teeth or serrations at the edge, and the leaves wither when flowering.
Artemisia apiacea
Artemisia of Compositae
Nicknames: Artemisia ordosica, Artemisia mongolica, Artemisia capillaris, Artemisia ordosica, Artemisia argyi, Artemisia argyi, Artemisia argyi, Artemisia argyi, Artemisia argyi and Artemisia argyi.
morphological character
Panicum miliaceum; These plants smell good. Some places are also called Artemisia bovis. The main root is single, vertical, with few lateral roots. Stem solitary, 30- 150 cm high. The upper part is multi-branched, green when young, with longitudinal stripes, and the lower part is slightly lignified, slender and hairless. Leaves blue-green or light green on both sides, glabrous; The basal leaves and lower leaves of the stem are divided into three comb-shaped feathers, with long petioles and withered leaves at flowering stage; The middle leaf is oblong, rectangular, oval or oval, 5-15cm long and 2-5.5cm wide. The second comb is pinnately divided, and the first comb is completely divided, with 4-6 lobes on both sides, and the base is round and wedge-shaped. Each lobe has many comb teeth in the shape of the Yangtze River Delta or small, slightly linear and lanceolate lobes with sharp tips and often 60 on both sides.
6. What does Artemisia annua help the human body?
Artemisia annua, alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc. , a perennial herb of Compositae, whose tender stems and leaves are edible. Generally, field collection is carried out in May-June. After collecting, blanch with water to remove bitterness, and then fry, dip in sauce, stuff or make soup.
Nutritional value: Every 100g of fresh Artemisia annua contains 3.7g of protein, 0.7g of fat, 9g of carbohydrate, 2. 1 g of crude fiber, 4.4mg of carotene, 20.3mg of vitamin B, 0.3mg of nicotinic acid/kloc-0, and 23mg of vitamin C .. every/kloc-0. Magnesium 260mg, phosphorus 4 15mg, sodium 38mg, iron 13.9mg, manganese1.9mg, zinc 2.6mg and copper 6554. Has the effects of removing blood stasis, lowering qi and dredging collaterals.
7. Can the roots of Artemisia annua be eaten?
Of course, Artemisia annua has high nutritional value. Every 100g of fresh Artemisia annua contains 3.7g of protein. Fat 0.7 g, carbohydrate 9 g, crude fiber 2. 1 g, carotene 4.4 mg, vitamin B20.3 mg, etc. At the same time, there are many ways to eat Artemisia annua. The tender stems and leaves harvested in spring can be fried, stewed, cold-mixed, stuffed and made into soup, especially stewed fish. Older Artemisia annua can be pickled into pickles or dried in the sun, and the pickled products can also be processed into various flavor dishes.
Artemisia annua, also known as Artemisia annua bud, or "bitter mule" in Japanese, is one of the traditional dishes that Daur people like to eat. When there was a natural disaster and famine in history, "Kumule" saved a Daur nationality, and since then, "Kumule" has formed an indissoluble bond with Daur nationality.
Eight, what is tartar (Artemisia annua)
Aliases of Artemisia selengensis: Artemisia annua (flora of Inner Mongolia), "Udalig-Sharri" (Mongolian name), Jiuniucao (Japanese flora atlas), Artemisia selengensis, Artemisia scoparia, Artemisia selengensis, and Jiangya Chinese name: Compositae Chinese name: Artemisia selengensis distributed abroad: Mongolia, North Korea, Soviet Union (Siberia, Far East).
The type specimens were collected from Siberia, Soviet Union. Morphological characteristics: perennial herbs.
The taproot is obvious, and the lateral root is slightly more; The rhizome is slightly thicker, with a diameter of 0.3-0.4 cm. The stems are usually solitary, few in number, 50- 120 cm high, purple-brown, with longitudinal edges, and upward oblique branches above the middle, with a branch length of 4-10 cm; The stems and branches are covered with spider silk.
Leaves sessile, undivided, with sparse deep or shallow serrations or split teeth on the whole or edge, dark green at the top, gray-white pubescence at first, hairless or nearly hairless after shedding, and gray-white dense villi on the back except veins; The basal leaves and lower leaves of the stem are narrowly ovate or elliptic-ovate, sparsely broadly ovate, with a few deeply incised teeth or serrations at the edge, and the leaves wither when flowering; The middle leaf is elliptic, elliptic-lanceolate or linear-lanceolate, 4-7cm long,1.5-2.5cm wide (1-3) cm, sharp, with L-3 deeply or shallowly lobed teeth or serrations on each side, wedge-shaped at the base, and gradually narrowed into stalks, often with small jia ye or no jia ye; The upper leaves are small, elliptic or lanceolate, entire, and a few inconspicuous small serrations are rare. Most flower heads are oval or oblong, with a diameter of (2.5- 1) 3-4 mm, short peduncle or subsessile, inclined or erect, with small lanceolate bracts, arranged in a dense spike raceme, forming a narrow panicle above the middle of each branch; The involucral bracts are 3-4 layers, arranged in imbricate shape, the outer involucral bracts are slightly smaller and oval, the middle involucral bracts are long oval, with sparse gray spider-like hairs on the back, the middle edge is green, the edge is wide membranous, brown or reddish brown, and the inner involucral bracts are long oval, semi-membranous, and the back is nearly hairless; Female flower 10- 15, the corolla is narrow and tubular, the base is slightly wider, the eaves are 2-lobed, the style is long, protruding from the corolla, the apex is 2-forked, and the fork ends are pointed; 20-30 bisexual flowers, tubular corolla with outward eaves, needle-shaped anthers, pointed appendages at the top, Yangtze River Delta-shaped, short spikes at the base, style as long as corolla, 2 forks at the top, curved outward after flower, and eyelashes at the tail of fan-shaped fork.
Achenes obovate or oblong. The flowering and fruiting period is August -65438+ 10.
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What is Artemisia capillaris bud? What are the nutritional values of Artemisia capillaris buds?
Artemisia selengensis is also called Artemisia selengensis, Artemisia aquatica or Artemisia selengensis.
It is a perennial herb of Compositae. The tender stems and leaves of Artemisia annua buds are edible.
Mainly distributed in the north and south of Daxing 'anling Mountains in China. Most of the field collection was carried out from May to June.
After picking, you can directly blanch with water, and after removing bitterness, you can fry, dip in sauce or make stuffing. Every 100g of fresh Artemisia annua contains 3.7g of protein, 0.7g of fat, 9g of carbohydrate, 2. 1g of crude fiber, 4.4mg of carotene, 20.3mg of vitamin B, 1.3mg of nicotinic acid and 0.3mg of nicotinic acid. Every 100g dry product contains potassium 1960mg, calcium 950mg, magnesium 260mg, phosphorus 4 15mg, sodium 38mg, iron 13.9mg, and manganese11.
Has the effects of removing blood stasis, lowering qi and dredging collaterals.
Can Artemisia selengensis buds be eaten?
You can eat it, but in moderation, not in excess.
Although Artemisia selengensis is a wild vegetable, its nutritional value is still relatively high, and it has the effects of clearing away heat and toxic materials and strengthening the spleen. The appearance of mugwort buds is similar to mugwort, crisp and bitter.
Artemisia annua, alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc. , a perennial herb of Compositae, whose tender stems and leaves are edible. Mainly distributed in the north and south of Daxing 'anling, it is cold-resistant and heat-resistant, and grows under river bank wetlands, swamps and willow bushes.
Generally, field collection is carried out in May-June. After collecting, blanch with water to remove bitterness, and then fry, dip in sauce, stuff or make soup. Artemisia capillaris buds have the effect of clearing fire.
If your tongue coating is yellow, accompanied by bad breath and constipation, these symptoms will disappear after eating a big meal of wormwood buds. Artemisia selengensis has not only edible value, but also medicinal value.
Chrysanthemum morifolium buds taste a little bitter, but they have great effects and can be used for health preservation. However, it is not advisable to eat too much.
Does Artemisia bud have any medicinal value? Is diet healthy? How to eat it? Can it be delicious?
Willow stalks, alias Artemisia selengensis, Artemisia scoparia, Artemisia selengensis, slimming grass and antihypertensive vegetables, are mainly distributed in Yunnan, Jiangxi, Jiangsu and Northeast China. Cold-resistant and heat-resistant, it grows on hillsides, wasteland and rivers. It has been recorded in The Book of Songs and Compendium of Materia Medica for a long time, so it is a kind of edible and medicinal potherb. It not only tastes delicious, but also can lower blood pressure, reduce blood fat, nourish liver and stomach, clear away heat and toxic materials, diminish inflammation, lose weight, keep fit and grow hair. People often use it to treat infectious hepatitis, hypertension, cancer and other diseases. Artemisia annua has the reputation of "the crown of wild vegetables", "life-saving vegetables" and "the first edible herb". Artemisia annua can be served with cold salad, fried bacon and fried dried bean curd. Sauté ed stinky tofu with Artemisia annua is an ancient famous dish in Nanjing, which was eaten by emperors in the past. Nowadays, fried bacon with Artemisia annua has become a famous dish in Shanghai.
Plant morphology and distribution: Artemisia selengensis, alias Artemisia selengensis, is a perennial herb of Compositae. Its tender stems and leaves are edible, fresh and pleasant, and delicious. It is mainly distributed under the forest edge wetlands, river bank wetlands, swamps and willow bushes in the north and south of Daxing 'anling. It is a kind of wild vegetable with rich nutrition and flavor that people generally like to eat.
◆ Nutritional components: Every100g of Artemisia annua contains 87g of water, 3.6g of protein, 0.5g of ash/kloc-0, 0.0075g of carotene139g, 0.0075mg of thiamine, 49mg of vitamin C, 730mg of calcium, 2.9mg of iron and 259.59 mg of various amino acids.
Efficacy: Chrysanthemum morifolium buds are bitter, pungent and wet in nature. It has the functions of "breaking blood, removing blood stasis, lowering qi and dredging collaterals", and is mainly used to treat postpartum blood stasis, abdominal distension and pain, and has the functions of strengthening the spleen, detoxifying and relieving summer heat.
How to eat: You can mix sauce, cold salad, scrambled eggs, stew, rinse, crispy fried and so on. Light, fragrant and green, delicious.
How to eat Artemisia buds?
Are you from the north? Stir-frying method: first blanch Artemisia selengensis with boiling water, and then dry the water. After the oil is boiled, add a little minced meat and stir fry, then add a little onion \ Jiang Mo, stir fry until fragrant (be careful not to stir fry onion \ ginger), stir fry Artemisia selengensis, then add salt \ pepper noodles \ a little soy sauce, stir fry for a while, and add monosodium glutamate. Garlic (mashed garlic, topped with boiling oil) \ monosodium glutamate \ chicken essence, mix well. Another way is to soak Artemisia buds in boiling water and eat them with the sauce fried with eggs or diced meat. 1, Artemisia sprouts pickles raw materials: Artemisia sprouts 250g, chives, garlic, onions or shallots, Chinese cabbage, radish seedlings.
Production method: blanch the chrysanthemum buds with boiling water, drain them and put them on a plate, then wash all the vegetables and put them on a plate to prepare a plate of farmhouse sauce for eating. Features: Shan Ye has a unique flavor and a refreshing entrance. It is a delicious wild vegetable that must be eaten by Heilongjiang people, Mongolian people, Dahan and other ethnic minorities.
2. Stir-fried mugwort buds Raw materials: 250g mugwort buds, chopped green onion, refined salt, chicken essence and salad oil. Method of making: Heat salad oil in the pot, add chopped green onion and wormwood bud and stir fry, add refined salt and chicken essence when it is 80% ripe, and take out the pot.
Another kind of Artemisia buds can be used as stuffing for jiaozi, or stewed with river fish and ribs. It's delicious. It's all a dish often served in Heilongjiang farmhouse dishes.
Flavor Artemisia buds Wash Artemisia buds first, put them in a boiling pot, take them out after scalding, and cool them with cold water for later use. Add vegetable oil into a frying spoon, heat it, add eggs and stir-fry until cooked, then add onion petals, bean paste and monosodium glutamate, stir-fry until egg paste, take it out and put it on a side dish, and put the cold mugwort buds and side dishes on a plate.
Braised ribs with willow buds, Mi Dou, enough seasoning, and stewed ribs together. Have a good appetite.
How to plant the tender buds of Artemisia annua? A silky herb usually grows in the northeast in spring, and the river is wetter.
Reading Times of Artificial Cultivation Techniques of Artemisia annua in Greenhouse: 52 Date: July, 2003 +0. 1 open field seedling 1. 1 border field soil preparation, using winter stubble or spring stubble, such as winter spinach, cabbage, water radish, etc. On the basis of applying a large amount of base fertilizer before, every 667.
8- 1 m, with unlimited length. The deadline of 1.2 is generally from mid-June to mid-July, and the time is as long as one month.
Choose healthy and tidy Artemisia annua growing naturally in the wild, cut the whole plant backward and cut it into small pieces of about 15cm, with at least 1-2 complete buds at the top of each cutting, and cut it while watering, with row spacing 10cm, plant spacing of 8cm and depth 10cm. 1.3 After cutting management, water is poured once a day to keep the edges moist and promote rooting and germination.
It began to sprout after a week. At this time, water the soil according to the weather and soil humidity, and the land will remain dry and wet. Water is poured every 7- 10 days until it grows to about 1 m and grows naturally. 2. Greenhouse planting 2. 1 Land preparation and border preparation. In the greenhouse, 4 cubic meters of decomposed chicken manure should be applied every 667 square meters, and the border should be deeply leveled and made. The width of the frame is 1 m, which is the width of the greenhouse.
2.2 The transplanting time and method should be165438+1early October, and the transplanting should be carried out before freezing. At this time, the plant has not completely died, and the nutrients have returned to the roots.
Cut off the plants, dig out the roots and prepare for transplanting. Trenching in the border, row spacing 15 cm, trench depth 10 cm, side by side root filling, single root overlapping without interference. Cover the soil with strict roots, and water it once in time after planting.
2.3 Overwintering management closed greenhouse, covered with grass curtain, let it overwinter. 3. Greenhouse production 3. 1 Management Greenhouse began to heat up around mid-February. When the soil is frozen to a depth of 20 cm, water is poured once, and after about a week, the buds of Artemisia annua begin to sprout.
After germination, the daytime temperature should be kept at 15-25℃, and the temperature should be lowered when it exceeds 30℃. It should be at 5-8℃ at night, and the lowest greenhouse should not be lower than 0℃. Water should be poured every 7- 10 days to keep the soil moist. The growth of Artemisia annua mainly depends on nutrients and base fertilizer accumulated in autumn, and no topdressing is needed. 3.2 Artemisia buds have strong stress resistance, no pests and diseases, and no need to spray pesticides during the growing season.
4 When the harvesting temperature is raised for about 25 days, the plants will be harvested every 5-6 days after growing to 25-30 cm, and 5-6 crops can be harvested continuously. At the end of April, the roots of Artemisia annua buds had rotted, stopped sprouting and finished harvesting. At this time, the shoots of wild Artemisia annua have begun to harvest.
5. Manage Artemisia buds after harvesting, and continue to prepare soil after harvesting. Other vegetables can be planted until June+10/October in 5438, so as to prepare for the next year's Artemisia bud production. .
Northeast potherb Artemisia scoparia
The wild vegetable resources in Northeast China are very rich, not only with a wide variety, but also with high yield. Because wild vegetables grow in the forests of Shan Ye, there is no chemical fertilizer pollution. It is rich in nutrition and unique in flavor. Wild vegetables are not only deeply loved by Chinese people, but also very popular abroad.
There are nearly 80 kinds of wild vegetables in Northeast China, mainly including bracken, Osmunda japonica, cat's paw, monkey leg, thorn bud, thorn stick, pigeon arm, celery with small leaves, celery with large leaves and carrots. Among them, the picking period of wild vegetables such as thorn bud, thorn bud, old woman and willow bud is around mid-May, while that of bracken, cat's paw, monkey leg, thorn bud, pigeon arm, celery, celery and carrot is around mid-June, and that of other wild vegetables is around July, August and September. Among them, bracken has the largest output and sales volume.
What role and efficacy does Artemisia selengensis have?
What is Artemisia bud?
1, Artemisia scoparia buds are perennial herbs, alias Artemisia scoparia, Artemisia selengensis, Artemisia scoparia, slimming grass and antihypertensive vegetables, which are mostly produced in Heilongjiang, Jilin, Liaoning, Inner Mongolia (East), Hebei and other places.
2. Willow buds are cold-resistant and heat-resistant, and they are mostly born in forest margins, roadsides, rivers, grasslands, meadows, forest grasslands, shrubs and swamps in humid or semi-humid areas at middle and low altitudes.
Medicinal value
It has been recorded in The Book of Songs and Compendium of Materia Medica for a long time, so it is a kind of edible and medicinal potherb. It not only tastes delicious, but also can lower blood pressure, reduce blood fat, nourish liver and stomach, clear away heat and toxic materials, diminish inflammation, lose weight, keep fit and grow hair. People often use it to treat infectious hepatitis, hypertension, cancer and other diseases.
Edible method
The medicinal value of willow buds is still worthy of recognition. In fact, willow buds can not only be fried, dipped in sauce and brewed, but also soaked in water after drying.
Edible taboo
However, although willow buds are good, they are not suitable for everyone. For example, people with chronic enteritis should not take it, otherwise it will cause severe diarrhea.
In fact, many ingredients around us can not only improve the nutrients we need, but also have very good medicinal value, but the medicinal value of many ingredients has been ignored by us. You can pay more attention, maybe there will be unexpected surprises!