The role and efficacy of chrysanthemum

Vegetables are of course indispensable for a healthy life. Vegetables can nourish the stomach, promote gastrointestinal digestion, and have great nutritional value. The vitamins in them can provide the functions needed by the human body. As a kind of vegetable, Chinese spinach is not an ordinary vegetable. Although it is often used for ornamental purposes, it also has great medicinal value. We don’t often see it on our dining table, but in ancient times it was a must-have dish every day.

Chrysanthemum contains a variety of amino acids, especially the carotene content which deserves attention. In addition, Chinese cabbage also contains a volatile essential oil and substances such as bile alkaloids, so it has the effects of stimulating appetite, strengthening the spleen, lowering blood pressure and nourishing the brain.

season

June-August

The efficacy and function of chrysanthemum

It can resolve phlegm and relieve cough, clear the head, harmonize the stomach and promote urination.

1. Beautify your skin

If you want to have beautiful skin, you should eat more Chinese spinach, because it can improve the rough condition of the skin.

2. Nourish your heart

Chrysanthemum chrysanthemum has four medicinal ingredients that strengthen the heart, and its fragrance is a unique medicinal ingredient of Chrysanthemum chrysanthemum.

3. Regulates the intestines and strengthens the stomach

Chrysanthemum contains volatile oil with a special fragrance, which helps to relieve the stomach and regulate qi, digest food and stimulate the appetite. The crude fiber it contains helps the intestinal peristalsis, promotes defecation, and achieves the purpose of clearing the bowels and facilitating bowel movements.

4. Remove cholesterol

Chrysanthemum contains fresh, dark green pigments, and chlorophyll has the effect of removing cholesterol.

5. Lower blood pressure and promote urination

Chrysanthemum is also rich in potassium, which can transport salt out of the body. It can be said to be the best edible vegetable for people with high blood pressure.

How to choose chrysanthemum

Chrysanthemum is often used in hot pot and mixed vegetables. In order to ensure that the leaves and stems are cooked evenly, you can choose stems of moderate thickness from the short-stemmed and lush-leaved chrysanthemums. Most thick-stemmed, hollow chrysanthemums are overgrown, with thick, hard leaves.

Fresh chrysanthemum is dark green all over. Chrysanthemums with yellowing leaves, withering leaf tips, or even black and shrinking should be discarded. Browning of the stems or cuts can also indicate that it has been left too long.

How to make chrysanthemum

1. The aromatic essential oil in chrysanthemum is easily volatile when exposed to heat, so it should be stir-fried quickly over high heat when cooking.

2. Boiling or serving it cold is beneficial for people with poor gastrointestinal function.

3. Stir-frying it with meat, eggs and other non-vegetarian dishes can increase the utilization rate of vitamin A.

How to preserve chrysanthemum

3 days

Chrysanthemum seeds are sown in early spring or autumn and bloom and mature in the warm summer. It was originally a beautiful foliage plant in gardens in Europe. After being introduced to China during the Song Dynasty, it became a delicious delicacy on the dining table until today. In ancient times, Chinese cabbage was a royal delicacy, so it was also called emperor's dish. If you want to eat chrysanthemum raw, soak it in water for a while and then put it in the refrigerator to keep it fresh.

After purchasing chrysanthemum, wash it quickly with plenty of water to remove any rotten parts, dry it, put it in a plastic bag, and then store it upright (as it would when growing in the field) in the refrigerator.

If you want to store it for a long time, you can wrap it in film according to the amount of one meal, put it in an airtight container and freeze it to prevent it from drying out.

Taboos on eating chrysanthemum

People with weak stomach and diarrhea should eat it with caution.