The medicinal value of garlic, what is the medicinal value of wild garlic

Small garlic. "Yunnan Economic Plants").

Synonyms] small brown buns, hemp grass, fine poisonous garlic ("Red River Chinese Herbal Medicine").

**] is the root of the lily family plant Quinoa.

Plant form] small quinoa.

Perennial herb. The stems are extremely short and covered with multiple layers of brown leaf sheaths. The roots are numerous, yellowish-white, fleshy.

The leaves are basal, linear, 60-80 cm long and 1 cm wide. The flowers are yellow-green, panicles apical, about 1 m long, the inflorescence axis is sparsely pubescent, and the bracts are small. The capsule is oblong and ovate.

The apex is flat, 3 fruit, about 2 cm long. The seeds are oblong and have membranous wings. Flowering period in summer.

Raw hillside meadows. It is distributed in Yunnan, Guizhou and other places.

Collection] Harvested in autumn and winter, washed, dried or fresh.

Sexual taste] bitter, cold, and poisonous.

Indications] reduce swelling and relieve pain, invigorate blood and stop bleeding, and induce vomiting. Treatment of bruises, rheumatic pain, fractures, paraplegia, epilepsy, traumatic bleeding.

Usage and dosage] Internal administration: At the end of the grinding, send it with wine or boiling water, each time, 2 3 times a day. External use: fresh root pounding or grinding powder.

Contraindications] Pregnant women and people with physical weakness should not use it.

1. Wild garlic is shallot, which contains allicin, the main ingredient of which is propylene sulfide, which has a lipid-lowering effect, and has a pungent and warm taste, can warm and disperse knots, and can be used for high cholesterol and hyperlipidemia.

2. Shallot white contains a kind of garlic with sugar, which has the wonderful effect of lowering blood pressure, and patients with high blood pressure and chest tightness often eat shallot white to have the effect of ventilation yang qi and wide chest.

3. The allicin contained in shallots can kill bacteria and reduce inflammation, and has obvious inhibitory effect on a variety of bacteria, and can be used as a good food therapy for patients with infectious diseases.

4. The special aroma and spicy taste contained in shallot white can promote digestive function, increase appetite, strengthen blood circulation, and play the role of diuresis and dampness.

Raw material introduction Garlic is the whole plant of lily plant small root garlic.

Nutritional analysis Garlic is pungent, warm, bitter in taste, has the effect of dissipating yang and dispersing knots, and conducts qi stagnation, and is used for gastric qi stagnation, diarrhea and other diseases.

Related people can be eaten by the general population, and those with qi deficiency should be cautious about consumption.

Production guidance Garlic is mainly used as a seasoning, and it should not be eaten too much, as eating too much will hurt the liver and eyes.

Therapeutic effect of garlic is pungent, bitter and warm;

It has the effect of dispersing yang and dispersing knots, and conducting qi stagnation;

It is used for gastric qi stagnation, diarrhea and other diseases.

The garlic is pungent, warm, bitter in taste, and has the effect of dispersing yang and dispersing knots, and conducts qi stagnation, and is used for stomach qi stagnation, diarrhea and other diseases. Related people can be eaten by the general population, and those with qi deficiency should be cautious about consumption.

Wild garlic is called shallot white, wide chest and qi, warm, and dysentery.

Garlic has the effect of clearing the intestines and can regulate blood pressure.