What is the role and efficacy of wild garlic that is common in rural areas?

The natural garlic that is more common in the countryside is known as "small root garlic" and "wild onion", which was often used to see a doctor in ancient times. In the late Han Dynasty, the disease spread on the battlefield, there was a thorn history to persuade the people to plant this plant, for the prevention and treatment of diseases, onion and shallots became a part of every family's vegetable garden, and later in the medical aspect, it was more widely used, it demonstrated the medicinal effect. Natural Garlic Nutrients:

Current research has found that natural garlic protein, vitamins, carbohydrates, water, body fat, protein, dietary cellulose and calcium, phosphorus, magnesium, chromium, manganese and other macroelements and nutrient minerals are also presentMedicinal value active ingredient of natural garlic:

The rhizomes of natural garlic contain medicinal ingredients such as alliin, hydroxyallinine, garlic sugar, cinnamonaldehyde, ginsenosides, nitrogenous compounds and prostacyclin. Cinnamon aldehyde, adenylic acid, glutamic acid, derivatives and steroidal saponins in natural garlic. Among them, adenylic acid has the effect of expanding coronary blood vessels, improving coronary blood volume, expanding peripheral blood vessels and weakening myocardial contractility.

The sulfur-containing compounds in natural garlic account for about half of the cinnamaldehyde, which is an important reason for the unique and fragrant taste of natural garlic.

The medicinal location happens to be its dry rhizome, the Chinese herbal medicine is called "shallot" after arriving in Hebei Province, every time my father-in-law goes to the mountains, you can dig a small handful to go home, this wild garlic is very rare, you can eat it and feel very fresh. Cut it and eat it for fried eggs, and it goes well with the meal. Or use it to make a powder to increase appetite.

The natural garlic flavor is more spicy food, which is still very choking, and people with a bad stomach try to eat less. Garlic has the effect of sterilization and detoxification. It can also promote digestive function, inhibit bacteria and antiviral**, promote digestion, protect eyesight and delay aging.

Although the nutrition of wild garlic is comprehensive, but can not be taken too much, its taste is spicy food, eating too much will make the body damp and toxin increase, resulting in easy fire, stomach pain, eye discomfort, so to take it in moderation. Wild garlic also has a lot of carotene and vitamins, which can increase their gastrointestinal peristalsis, improve everyone's metabolism, and also have the effect of detoxification, and can also promote their hair growth and prevent skin aging. In terms of medicinal value, it can also be used as an anti-allergy, hepatitis disease, low white blood cell reduction and other diseases.

Patients with myocardial infarction, chronic gastroenteritis, and high blood lipids can take it regularly.

It can be used as an ordinary dish to ward off the cold and make the body healthier.

Wild garlic has the effect of reducing swelling and relieving pain, strengthening muscles and bones, and dissipating knots. It has the best effect on cough and phlegm, chest tightness, chest paralysis and heartache, abdominal pain, leucorrhoea, diarrhea and diarrhea, sores and carbuncles. In addition, wild garlic also has a good effect on headaches, toothaches, sprains, swelling and pain.

There is no harm in eating wild garlic.

Edible value: The content of calcium, phosphorus and other inorganic salts is very high, and regular consumption is conducive to strengthening muscles and bones, especially for children in the growth period and the elderly who are deficient in calcium.

The main edible part is young stems, leaves, bulbs, and its nutrients, per 100g of fresh products contain: water, sugar, protein, fat, fiber, ash, calcium, phosphorus, iron, carotene.

The practice of wild garlic eggs is spreadIngredients; 100 grams of wild garlic.

Accessories; 150 grams of chai eggs, 1 gram of salt.

1. Take the garlic leaves of the wild garlic and cut the garlic leaves into sections.

2. Beat eggs into the wild garlic.

3. Add salt.

4. Stir thoroughly.

5. Heat the oil in a pan, add the egg mixture and fry over medium heat.

6. Fry until golden brown on both sides.

17. Finished product diagram of wild garlic eggs.

The above content refers to Encyclopedia - Wild Garlic.

1. Wild garlic is not poisonous. But wild garlic is rich in nutrition, excellent health care effect, but people will also have a certain harm to the body after excessive consumption, it tastes spicy, warm in nature, people will increase the heat poison in the body after excessive consumption, it is easy to induce fire and will make stomach pain and eye discomfort and other symptoms high, will directly endanger people's health.

2. Antibacterial and antiviral.

Wild garlic contains a large number of natural antibacterial and anti-inflammatory ingredients and anti-inflammatory and antibacterial effects are better than the commonly used cephalosporin, it has obvious inhibition and elimination effect on the influenza virus in the human body, as well as Staphylococcus aureus and streptococcus, as well as dysentery bacillus and pneumococcus.

3. Laxative.

Wild garlic can not only eliminate a variety of pathogenic bacteria in the human intestines, the cellulose it contains can also promote human gastrointestinal peristalsis, can speed up the metabolism and discharge of garbage and toxins in the body, regular consumption can prevent enteritis and diarrhea while playing an important role in moistening the intestines, it has great benefits for maintaining human intestinal health.

Sometimes when you go to the mountains to pick wild vegetables, there are many new game meats at this time, such as this kind of wild garlic that many people have harvested.

The villagers sell it as wild garlic, and in fact it is a Chinese medicinal herb with many effects! This kind of green plant that many people turn into wild garlic is called shallot, which is called shallots in "Behind the Elbow" as traditional Chinese medicine, scallion in "Luchuan Materia Medica", and wild garlic and small one-headed garlic in the book "Identification of Formal Characteristics of Chinese Medicine".

It is a traditional Chinese medicine with a long history, in short, this is also the ancestral level of garlic in our country, the garlic before the Han Dynasty is basically all, and the more common garlic on the market today is brought home by Zhang Qian of the Han Dynasty when he went to the Western Regions.

The ** of shallots is the dried rhizome of the green plant of the lily family, small roots, garlic or shallots. For medicinal purposes, it is suitable for harvesting in summer and autumn, washing, removing roots, steaming or blanching in boiling water, and drying.

Modern medicine believes that the allicin contained in shallot white has a lipid-lowering effect, and the taste is pungent and warm, which can warm and disperse knots, and can kill bacteria and reduce inflammation. Its special aroma and spicy taste can promote digestive function, increase appetite, strengthen blood circulation, and play a role in diuresis and dampness. The content of inorganic salts such as calcium and phosphorus in wild garlic is extremely high, which is conducive to strengthening muscles and bones, and has good nutritional value for children in the growth period and the elderly who are deficient in calcium.

It is warm in nature, pungent and bitter in taste. Tongyang disperses knots, and conducts qi stagnation. It is used for chest paralysis pain, phlegm drinking, coughing and wheezing, and diarrhea and dysentery.

1. **Chest paralysis pain, phlegm drinking, coughing and wheezing, severe diarrhea

The shallot is white and warm, and the taste is pungent and bitter. Tongyang disperses knots, and conducts qi stagnation. It is used for chest paralysis pain, phlegm drinking, coughing and wheezing, and diarrhea and dysentery. It can strengthen the stomach and stop dysentery, relieve pain, clear yang and qi, open the chest and disperse knots, and patients with coronary heart disease, chronic enteritis and hyperlipidemia should eat it often.

2. Increase appetite

Shallot white is warm and spicy, used for stir-frying, delicious taste, can increase people's appetite.

3. Supplement nutrition

Shallot white contains a variety of nutrients required by the human body, which can promote the absorption of human nutrients and is beneficial to the body. It is believed that it contains 17 kinds of amino acids, which have the effect of preventing anemia and detoxification, and can also promote hair growth and prevent aging.

4. Promote metabolism

The shallot white vitamin and carotene are high, which can promote gastrointestinal peristalsis and help improve the body's metabolism.

This is the ancestor-level ingredient of Chinese garlic, because the garlic before the Han Dynasty was basically this, and the common garlic on the market now was brought back by Zhang Qian when he went to the Western Regions in the Han Dynasty. The ** of shallots is the dried bulb of the lily family, small roots, garlic or shallots. If it is used for medicinal purposes, it is dug in summer and autumn, washed, removed from fibrous roots, steamed or scalded in boiling water, and dried.

Shallot white generally grows on hillsides, in the ground, on the ridge, on the grass, generally wild, and now there are farmers who grow it artificially.

It's a wild garlic. This is an ancient traditional Chinese medicine, which is an ancestor-level ingredient that can remove cold, has a particularly high nutrition for mothers, and can be inflammatory.

This is small wild garlic, because Chinese medicinal herbs are good for the body, and in some places it is called small garlic, and it is harvested in summer or autumn.