Scientific name: Chenopodium album Linn. is for the quinoa family ( Chenopodiaceae ) quinoa genus ( Chenopodium ) plants. Spinach of this family of plants (Spinacia) is a vegetable cultivated everywhere, beet (Beta) is the main raw material for the northern sugar. Gray grey cabbage, also known as quinoa, alias wild grey cabbage, gray polygonum grass, etc., for the quinoa family of annual herbaceous plants. Shiyan mountainous area is widely distributed, like to be born in the field, the edge of the ground, the roadside, in front of the house and so on. Gray ashwagandha seedlings and young stems and leaves are edible, delicious flavor, tender taste, rich in nutrients. It has been determined that 100 grams of seedlings contain 3.5 grams of protein, 0.8 grams of fat, 6 grams of carbohydrates, 1.2 grams of crude fiber, 6.35 milligrams of carotenoids, 0.13 milligrams of vitamin B1, 0.29 milligrams of vitamin B2, 69 milligrams of vitamin C, and a variety of inorganic salts, with calcium content of up to 209 milligrams of iron content of 0.9 milligrams. Consumption of ashwagandha can prevent anemia, promote children's growth and development, calcium deficiency of middle-aged and elderly people also have certain health functions. In addition, the whole grass also contains volatile oil, quinoa alkali and other unique substances, can prevent digestive parasites, eliminate bad breath. Therefore, ashwagandha as a kind of health food for young and old, not only for the common people to eat, but also on the hotel, restaurant table. Edible method: blanch with boiling water, then bleach with water, can be fried, cold or soup, can also be dried and stored. Consumption of ashwagandha can prevent anemia, promote children's growth and development, calcium deficiency of middle-aged and elderly people also have certain health functions. In addition, the whole grass also contains volatile oil, quinoa alkaloids and other unique substances, can prevent digestive parasites, eliminate bad breath. Therefore, ashwagandha as a kind of health food for young and old alike, not only for the common people to eat, but also on the hotels and restaurants table. Ash is a light-sensitive plants containing porphyrin-like substances, too much food or contact, and subjected to several hours of sun exposure caused by acute phototoxic inflammatory reaction, so that the skin will be red, shiny, mixed body tingling, prickling, so the ash should not be too much for one serving of ash, after eating or contact should be avoided after exposure to strong sunlight.