The dried flowers of coltsfoot have irregular stick-shaped buds, often growing together in 2 to 3 inflorescences, 1 to 2.5 cm long and 6 to 10 mm in diameter. The upper end is thicker, the middle is slightly plumper, and the lower end is tapered or has a short stem. There are many fish-scale bracts on the outside of the flower head, and the outer surface is purple-red or light red. The inner surface of the bracts is covered with white flocculent hairs. The smell is fragrant, the taste is slightly bitter and pungent, and it looks like cotton wool when chewed. The ones with large flowers, purple-red color and no peduncle are the best.

Winter flower porridge: It can moisten the lungs and relieve coughs, and is suitable for treating various coughs, asthma and other symptoms. Take 10 grams of winter flowers, 100 grams of rice, and an appropriate amount of sugar. Clean the coltsfoot flowers, put them into a medicine jar, soak them for 5 to 10 minutes, decoct them in water to extract the juice, add rice to make porridge, add sugar when cooked, and cook for a while. Drink once a day for 3 to 5 days.

To treat wind-cold cough (phlegm is white and thin): use 5 to 10 grams of coltsfoot flower alone and brew it with boiled water instead of tea.

Moisten the lungs, relieve cough, resolve phlegm and relieve asthma: Take 0.5-1g of green tea, 5g of coltsfoot, 5g of licorice, 25g of honey, add 500ml of water, boil for 3 minutes, divide into 3 times, after meals drink.

Lily Donghua Decoction: It can nourish yin, clear away heat, moisten the lungs and relieve cough. It is suitable for patients with low-grade tuberculosis fever and persistent dry cough. Take 60 grams of lily and 30 grams of honey-roasted winter flowers.

Put lilies and winter flowers in the pot, add an appropriate amount of water, bring to a boil over high heat, then turn to simmer and continue to cook for 20 minutes, add rock sugar to taste, drink once a day.