Suzi leaf has a unique aroma and a cool, refreshing flavor.

The leaves of soursop are annual erect herbs, often more than 1 meter high; the stem is green or purple, cylindrical, with 4 obtuse ribs, villous. Leaves opposite, herbaceous. Broadly ovate or suborbicular. 7-13 cm long, 4.5-10 cm wide, apical mucronate or cuspidate, base broadly cuneate to rounded, margin lacerate-coarse serrate, both surfaces purple. Or only purple below, purple-green above, sparsely pilose, below the ambiguous pilose; petiole 3-5 cm long.

Effects and functions

1. Stomach nourishing effect: It has the effect of warming the stomach.

2. Laxative: It can promote the peristalsis of the intestinal wall, help digestion, and is a good choice for people suffering from constipation.




[2]?

3. Phlegm and cough: can be used for the treatment of colds and flu, Succus leaves on the throat has a good moisturizing and physical therapy, is conducive to local inflammation healing, and can relieve the local itch, thus blocking the cough reflex, conducive to cough and expectorant.

4. Antipyretic effect: 2g/kg of decoction and infusion of Perilla frutescens was given orally to rabbits with fever of typhoid fever mixtures, and it had a weak antipyretic effect.

5. Antimicrobial effect: Perilla leaves can inhibit the growth of staphylococcus in the test tube.

Extended information:

. p>Suzi leaf collection and processing

A, collection

Suzi leaf is a by-product of the suzuko, the leaves should be picked in August, choose a sunny day in the dew goes down to pick, in order to prevent heat deterioration in the basket. The leaves should be fresh, intact, the leaf surface length of 5 cm ~ 7 cm, with petiole picked down together.

Second, processing

Picked leaves should be processed in a timely manner, otherwise the yellowing affects the quality. Remove the yellow leaves, diseased leaves, ready pot or large pot, vat, stone and salt.

1. Prepare the leaves and salt in the ratio of 10:3. First, put the pot or large pot of water, and then put the leaves in the water to wash, fish out and control the water.

2, with a large tank for salting, first in the bottom of the tank spread a layer of 1 cm thick salt, and then a layer of suziyi leaves, thickness of 10 cm or so plus a layer of salt, until the tank is full, the top of a layer of salt to seal it tightly. Cover with a lid smaller than the mouth of the tank, and then press a stone of about 10 kilograms, parked in the shade. Check every 7 days to 8 days, such as the discovery of yellowing immediately pour the cylinder, re-added salt to ensure quality, generally more than 20 days can be pickled. The color of the pickled soursop leaves is black-green.

3, pickled Su Zi Ye, with water to wash away excess salt, placed on the curtain to control water. Then with chili oil, a small amount of garlic, sugar, monosodium glutamate and other ingredients and stir, it made a fresh and tasty small dishes.

Reference:

Baidu Encyclopedia - Soursop Leaf