Potentilla anserina, formerly known as ginseng fruit [1]? It is a perennial herb of Potentilla of Rosaceae. The roots extend downward, sometimes growing into spindle-shaped or oval roots at the lower part of the roots. Stems crawl, take root at nodes, often grow new plants on the ground, and few hairs are covered or shed by creeping or semi-spreading hairs. The basal leaves are intermittent pinnate compound leaves with appressed or semi-spreading petioles, opposite or alternate leaflets, sessile or terminal leaflets, short petioles, oval, obovate or oblong, green upper part, densely covered with silvery white silk hairs on the lower part, obvious or inconspicuous veins, cauline leaves similar to the basal leaves, and single flowers axillary; Flower diameter 1.5-2 cm; Sepals triangular-ovate, accessory sepals elliptic or elliptic-lanceolate, petals yellow, obovate, and rounded at the top.

Also called Guo Ye, it is the root fruit of Rosaceae. It is dark brown and bean-shaped, but there is a sharp protrusion at one end. After cutting, you can see the white pulp with obvious lines. It contains a variety of nutrients and has high nutritional value. You can eat it directly or soak it in water. In addition, it can also be used as ingredients to cook porridge.