Copperwort can be eaten as a vegetable. The functionality of copperwort is slightly cold, bitter and pungent; clearing heat and removing dampness, detoxifying and diuretic. The preparation method is to remove impurities, wash, cut and dry.

There are two ways to do it: cold, or dry it in the sun, and treat it as a Chinese herb and boil it for soup.

Copperwort is an herb, usually collected in summer and fall, which has the effect of clearing heat and removing dampness, detoxifying and diuretic. Slightly cold in nature, bitter and pungent in flavor. Umbels axillary, short. Double hanging fruit flat round, with obvious elevated longitudinal ribs and fine reticulation, fruit pedicel is very short. Gas slightly, taste faint.

Traits: This product is often curled into a mass. Root cylindrical, 2-4cm long, 1-1.5mm in diameter, surface light yellow or gray-yellow. The stem is slender and curved, yellowish brown, with fine longitudinal wrinkles, often bearing whisker-like roots on the nodes. Leaf blade is crumpled and broken, and the complete one is nearly round or kidney-shaped after spreading, 1~4cm in diameter, gray-green, with coarse obtuse teeth on the edge; petiole is 3~6cm long and twisted.

Functions and Indications: Clearing away heat and removing dampness, detoxifying and subduing swelling. Used for damp-heat jaundice, heatstroke diarrhea, gonorrhea, carbuncle sores, bruises and injuries. In the south, it is often used in the external application of bruises, and is a common herb for bone fracture.

References

Copperwort_Baidu Encyclopedia