Introduction:

The fern (scientific name: Potentilla anserina) is a variant of the plant Gooseberry commune in the genus Commiphora of the family Rosaceae, also known as ginseng fruit, lotus flower, prolonged life fruit. Distributed in Oceania New Zealand, South America Chile, Tasmania, Europe, Asia and the United States in the northern hemisphere temperate zone as well as the Chinese mainland in Yunnan, Gansu, Tibet, Liaoning, Sichuan, Shanxi, Jilin, Qinghai, Heilongjiang, Ningxia, Xinjiang, Inner Mongolia, Shaanxi, Hebei, etc., grows in the altitude of 500 meters to 4,100 meters above sea level in the region, of which, the fern quality of Qinghai is the best. Qinghai fern and fruit, Yushu area produced for the top grade, with a body round meat fat, full of particles, red color, high yield characteristics. At present, China has been artificially introduced cultivation success. Edible efficacy:

The fern hemp has high medical and nutritional value, taste and sweet nature of flat and slightly cold, stomach tonic spleen and dampness, thirst, beneficial to the blood function, can be used for post-sickness anemia, malnutrition, weak spleen and stomach, less food diarrhea, rheumatism paralysis, etc., so the Tibetan medicine is called ZhuoLaoShaZhong, often used in medicine, is a commonly used Tibetan medicine and food. June and July when the flowering of the whole grass, can also be used to astringent hemorrhage, cough and phlegm, but also as a tonic.

The roots of fern rich fleshy, block-shaped, sweet taste, contains a lot of starch, protein, fat, vitamins and magnesium, zinc, potassium, calcium elements, so long food, indeed, ginseng prolonged life efficacy, and is therefore known as "ginseng fruit". To cooked rotten fern hemp mixed with ghee fried noodles, both fragrant and sweet, greasy taste all removed; sun-dried fern hemp boiled rice, not only to increase the viscosity, and taste sweet; to fresh fern hemp to do sweet dishes, it is good color and flavor.