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    Home > Biochemistry News > Plant Extracts News > Dandelion for medicine and food

    Dandelion for medicine and food

    • Last Update: 2010-11-01
    • Source: Internet
    • Author: User
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    Dandelion is a perennial herbaceous plant of Compositae Its flowering period is from March to August every year Its medicinal parts are flowers, leaves, stems and roots It is distributed in Northeast, north, East, central, northwest and southwest of China It grows in roadside, wasteland, garden and other places It is a plant for both medicine and food Dandelion whole grass as medicine, its taste is bitter, sweet, cold nature, belong to the liver, stomach, kidney, with the effect of heat clearing and detoxification, loose knot swelling, dehumidification and diuresis "Compendium of Materia Medica" records: "dandelion is mainly used to treat women's mastitis and swelling, and it can be boiled with water to drink and sealed It can relieve food poisoning, transform food poisoning, eliminate malignant swelling, tuberculosis and swelling " In addition, dandelion can be eaten raw: wash the fresh and tender stems and leaves of dandelion, drain them and dip them in the sauce, which is slightly bitter, delicious, fragrant and refreshing Can also be cold mix: wash dandelion with boiling water Zhuo for 1 minute, drain, rinse with cold water With chili oil, monosodium glutamate, salt, sesame oil, vinegar, mashed garlic and so on, you can also mix small dishes with different flavors according to your own taste.
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