It can be eaten with so dishes, do not touch the sunlight after eating ashwagandha.

After choosing and cleaning the ash greens, rinse with boiling water, squeeze, dry, mince, and then sauté the chopped garlic and pepper in more oil and pour it on the plate. The traditional dumpling filling is meat with chives, but my son had a tummy ache because he couldn't digest the chive dumplings. Since then, I have used ashwagandha as a filling and felt that the flavor was particularly different, with a light fragrance, and my son felt that it was particularly tasty. The method is the same as for savory rolls, except that the ashwagandha filling is mixed with an adjusted large meat filling. Of course, bread can also be made in this way. Steam salt rolls, squeeze dry ashes and vegetables, squeeze water, chop and add salt and sesame oil. Sprinkle with ash and vegetables, press the rolls and steam for 20 minutes.

Eating ashwagandha promotes the growth and development of children and has health benefits for middle-aged and elderly people who lack calcium. In addition, the whole herb contains special substances such as volatile oil and quinoa, which can prevent digestive parasites and eliminate bad breath. Therefore, ash as a kind of health food for young and old, not only for ordinary people, but also in the hotel and restaurant tables. Ash is a photosensitive plant containing porphyrin. If taken in excess or exposed to it, it can cause an acute phototoxic inflammatory reaction after a few hours of sunlight exposure. Itching, so you should not consume too much ash greens at once. Avoid strong sunlight after consumption or exposure. Ashwagandha is used as a health food for young and old, not only for the general population, but also on hotel and restaurant tables. How to eat: Boil in boiling water and bleach in fresh water. It can be fried, eaten cold or used as soup, or stored dry.

Ash ashwagandha is an annual herb 60 ~ 120cm tall. Upright, robust, ribbed, green or striped stems, much branched. Branches extend upwards. Petiole long, leaf body from rhombic to egg-shaped lanceolate, 3 - 6 cm long, 2.5 - 5 cm wide, sharp or slightly obtuse-angled, sentenced to cuneate, the margins are usually utilized irregularly granular, gray-green flowers are bisexual, umbels clustered together, and the main or terminal spikes broadly ellipsoid or ovate, longitudinally bulging and membranous margins, the tip is sluggish, the fruits are completely wrapped around the perianth or slightly exserted at the top, pericarp thin, seed close to the seed. Seeds projecting outward, 1.2 ~ 1.5 mm in diameter, surface without obvious furrows.