What season does ginseng eat best?
1, spring
As the saying goes, "a year's plan lies in spring", when spring comes, everything grows. It is the best time for tonic. Medicine tonic is not as good as food tonic. If you want diet tonic, it should also start from spring. There are many kinds of ginseng, but their effects are quite different. Improper selection may be counterproductive. The climate in spring is dry, so it is more suitable to take American ginseng at this time. What season does ginseng eat best?
2. Summer
Generally speaking, it is hot in summer, so it is not suitable to eat ginseng. At this time, you can make tea with American ginseng, which is cold in nature and slightly bitter in taste. American ginseng is most suitable for patients with deficiency of both qi and yin, or those who are tired of heat and thirst and have deficiency of fire inside. It is characterized by clearing away fire and relieving annoyance, not being hot or dry, and can be taken by people who are not suitable for ginseng treatment and heat tonic.
3. Autumn
Autumn is a cool and dry season, which is also suitable for people to replenish their health. Many people will choose ginseng to replenish qi.
4. Winter
Winter is the best season to take ginseng. It is most suitable to take ginseng tonic at this time for qi deficiency constitution with shortness of breath, fatigue, frequent dizziness, low blood pressure, easy to catch a cold and cold in winter.
Taboos for taking ginseng
1, not suitable for taking when you have a cold and fever.
This is because there will be severe palpitations in the body during the fever process, and the blood circulation speed in the body will increase after taking ginseng, which will lead to the aggravation of palpitations at this time, making the problem of cold and fever more serious, which is not conducive to the recovery of the disease, but may lead to the deterioration of the disease.
2, asthma, dry throat is not suitable for using ginseng.
If there is sudden asthma or dry throat caused by heat in the body, then we do not recommend using ginseng. In addition, if vomiting blood is caused by temporary emotional excitement, etc., then it is recommended not to use ginseng.
3. Abdominal pain caused by damp heat should avoid edema ginseng.
This is because ginseng has a certain antidiuretic effect. After taking it, it can not only relieve edema, but will aggravate the condition. It is not recommended to take it. In addition, if it is caused by renal insufficiency, it is not recommended to take ginseng to treat the disease.
4. Patients with insomnia, dreaminess and irritability are not recommended to take ginseng.
After taking ginseng, the spirit will be more excited, which will not only lead to worse sleep effect, but also difficult to play the role of meditation.
5. Avoid eating radish and seafood after taking it.
Ginseng is a tonic medicine, which has a good effect of nourishing vitality after taking it. It is suggested that you should never eat radish after taking ginseng, including white radish, carrot and green radish. This is because radish has the effect of promoting digestion and diuresis. If the two are taken together, it will greatly reduce the nourishing effect of ginseng on the body. In addition to radish, seafood should not be taken immediately, which will affect the efficacy.
6, avoid drinking tea after taking it.
If you drink tea after taking ginseng, the tea polyphenols contained in the tea will combine with ginseng, which will reduce the nourishing effect of ginseng. What season does ginseng eat best?
How to eat ginseng
1, decoction, quick effect: slice the whole ginseng or ginseng, clean it, put it in a container, add clean water, soak it for 30 minutes first, then cover it, simmer it with slow fire for about 1 hour, and drink it after the ginseng juice becomes warm. This medicine juice has high concentration of effective components, strong tonic effect and quick effect, and is suitable for patients who have recovered from a serious illness. However, this method wastes medicinal materials, and it is not suitable to choose ginseng with good quality and expensive price.
2. Steam in water, which can be used for many times: cut ginseng into pieces or small pieces, put it in a porcelain bowl, cover it with clean water, and put the porcelain bowl in a pot with cold water in advance. Cook under the pot with slow fire and water 1 hour or so (be careful not to boil the water dry). When it is warm, drink the ginseng juice in the bowl. This method can repeatedly cook ginseng for 3-5 times, and other supplements can be added when cooking ginseng soup, such as red dates, longan, rock sugar, medlar, lily and so on.
3, soaking in medicinal wine, using ginseng beard: the whole ginseng or sliced into bottles, soaked in 50-60 degrees white wine, taken daily, has the functions of expelling wind and cold, promoting blood circulation and dredging collaterals. However, people who are allergic to alcohol or patients with liver disease should not take it, and soaking in wine is suitable for less expensive parts such as ginseng.
4, slicing, convenient: cut ginseng into thin slices, take 2-3 slices in your mouth at a time, chew and swallow until the ginseng slices are light or tasteless, refreshing, dry and delicious, suitable for healthy people who need tonic.
5, making tea, simple and not wasteful: cut ginseng into thin slices, take about 3 grams each time (about 5-10), put it in a thermos cup, pour it into boiling water, cover it for about half an hour, and take it for tea. This method can be used for repeated brewing until the ginseng tea is tasteless, and finally the ginseng residue can be chewed. This method is simple and does not waste medicinal materials, and is suitable for long-term administration.