Dahurica dahurica is both a medicinal herb and a spice seasoning.

Dahurica dahurica as an indispensable member of the spice family, commonly used in, marinade, sauce, roast, grilled, stewed, braised, steamed, deep-fried, baked, pickled and other cooking. Southerners love soup, often added to the soup, the most famous is to boil chuanxiong dahurica fish head soup, dahurica added to save the young people who do not do soup, and then put into the pot of the moment, the whole pot of soup are all-around spoiled.

Northern people love to cook mutton, add dahurica can be stinky to increase freshness, so that the meat is tender. In addition to the role of seasoning, but also pay attention to the freshness of the raw materials, remember that lamb is not washed, but not water.

What are the growth habits of Angelica dahurica?

Dahurica dahurica is a perennial herb of the umbelliferae family. Plant height 1 ~ 2.5 m. Roots thick long conical, branched, fleshy. early June draw shoots and flowers, August seed maturity. After flowering and seeding roots lignified, can not be used medicinally. Angelica dahurica like warm and humid, sunny, hardy, adaptable. Suitable for growth in deep soil, loose and fertile, well-drained sandy loam.

Dahurica dahurica is gray-brown, conical root, the upper part of the more square, the surface has many transverse lenticel-like protrusions, the top of the stem scar with downward depression. The cross-section is white and powdery, with many brown oil dots in the cortex in a brown laminar ring. The texture is firm and relatively heavy, smelling strongly and tasting slightly bitter.