Ginseng flower is a slightly bitter thing. When eating, you can add some rock sugar and chrysanthemum to change the original bitterness.
Ginseng flowers can replenish human vitality, clear the heart and promote fluid production. It is made by picking the buds of ginseng and processing them. This is a good tonic. The inflorescences of ginseng flowers are picked in June and July and dried in the sun, which has the effects of invigorating qi, strengthening body and delaying aging. Commonly used for dizziness, fatigue, chest tightness and shortness of breath.
Extended data
Ginseng and peanuts are located under deciduous broad-leaved forest or mixed coniferous and broad-leaved forest hundreds of meters above sea level. Wild in Heilongjiang, Jilin, Liaoning and northern Hebei, widely cultivated in Jilin and Liaoning, and also introduced and cultivated in Beijing, Hebei and Shanxi.
Ginseng flower is a perennial herb with a height of 30-70cm. The root is fat, fleshy, cylindrical or spindle-shaped, with many branches at the end and yellowish epidermis. Leaves are palmately compound leaves with long stalks; The number of whorled leaves varies with the growth years. Generally, there are 65,438+0 compound leaves at 0 years old, 65,438+0 compound leaves at 2 years old and 2 compound leaves at 3 years old. After that, 1 leaf will be added every year, with a maximum of 6 compound leaves. Leaflets 5, occasionally 7.
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