What are the functions and effects of wild garlic, which are common in rural areas?

Small garlic, a common wild plant in rural areas, is known as "small root garlic" and "wild onion", and it is common to see a doctor in ancient times. In the late Han Dynasty, the disease was also spread in the battle, and there was a county guard who advised the common people to plant this kind of green plant for the prevention and treatment of diseases, and the onion and shallots became a part of the vegetable garden of every family, and then it was more widely used at the level of medical equipment, and it played a medicinal role. It can be used for chest paralysis syndrome, itself is a warm product, into the heart and lung function, disperse yin and evil stagnation, through the chest yang paralysis, there is cold phlegm obstructed and chest yang is sluggish, shallot white is an effective choice, including chest tightness and shortness of breath, chest pain, must take medicine, can be applied under the guidance of a doctor.

When used medicinally, the rhizome is selected, and the general treatment method is to steam it thoroughly and dry it.

This kind of garlic used to be the majority of wild plants, often growing and developing in the barren fields, starting uphill, now planting more garlic, after the medicinal effect is discovered, planting small garlic has become a good entrepreneurial project, in the city can be difficult to find this kind of green plants. What is the wild plant garlic? I believe that many young friends do not have a very good grasp of this matter.

In fact, the wild plant garlic is also the shallot that everyone often encounters, and there were many in the countryside in the past, but now it is not very common. Shallot white belongs to the lily family Allium green plant, the leaves are very similar to the leaves of the small chives we often eat, and the smell is somewhat similar to the green onion. Shallot is found in most parts of China, and its survival ability is particularly abundant, and it can grow and develop in areas with very poor and difficult growth and development environments.

It is this kind of wild plants and weeds that used to be a big hazard in rice fields. But because it has a unique aroma, and the underground bulbs and leaves on the ground can be taken by others, and have a certain dietary effect, in recent years, the value has doubled, and the spoiling people are wide, according to the people in Hunan Province, this kind of small root garlic that was used as a weed to get rid of it is now sold in the local sales market to five to seven yuan a catty, and it is sold. After the locals buy the small garlic, they wash the fine sand, remove the yellow leaves, and put them in a well-ventilated place to dry the surface water, and then cut them into centimeter-long sections for reservation.

After the vegetable pot is heated with oil, put in the dried chili pepper peripheral nerve to fry the truce, and then put the small garlic cut into segments into the Chaotian pepper pot, put salt in the pot and stir-fry it again, take a glass bottle to clean and erase the cold water, and the fried small garlic will be tamped into the bottle and tightened the cork and stored in the light, after a few days of pickling, the aromatic spicy small root garlic condiment is done. This type of seasoning is best suited for meals, fresh noodles, and stir-fried seasonings. In addition to small garlic leaves, its underground bulbs can also be used as pickled foodsThe taste is extraordinary, if you have this kind of greenery in your local area, you may want to try it and thank you after eating.

Refreshment, digestion, and have a good effect on people with indigestion in general, so, we can all eat some of this garlic.

For wild garlic, it can effectively remove phlegm and fever, can be antibacterial, antiviral, anti-cancer, effective anti-cancer and anti-cancer; It can effectively dissolve knots and will strengthen the body's immunity.

It has the effect of disinfection, can play a sterilizing effect, can improve the body's immunity, can promote the peristalsis of the stomach and intestines, and can promote the digestion of the stomach and intestines.

1. Antibacterial and antiviral.

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.

2. Laxative.

Garlic can not only destroy 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.

3. Protect the eyes and delay aging.

Garlic is also rich in carotene, a substance that can promote the development of the human eye, improve retinal function, prevent vision loss, and reduce the occurrence of night blindness.

In addition to being rich in carotene, garlic is also rich in vitamin C and trace elements such as selenium and vitamin E, which can remove free radicals in the body, accelerate the metabolism of substances in the body, and regular consumption can delay the occurrence of a variety of aging symptoms.

The efficacy of wild garlic: 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.

Harm of wild garlic: In general, there is no harm.

Morphological characteristics. bulbs nearly globose, thick (-2) cm, often with small bulbs at the base (uncommon on specimens due to their tendency to shed); The outer belt of the bulb is black, papery or membranous, and does not break, but only the white endothelium remains due to the shedding of the specimen. Leaves 3-5, semi-cylindrical, or triangular semi-cylindrical due to the developed longitudinal ridge of the dorsal side, hollow, with grooves on the top, shorter than the flowers.

1 4-1 3 by leaf sheath; bracts 2-lobed, shorter than inflorescence; umbel inflorescences hemispherical to globular with numerous and dense flowers, interspersed with bead buds or sometimes all bead buds; peduncles nearly equal in length, 3-5 times longer than tepals, with small bracts at the base; The buds are dark purple and have small bracts at the base.

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.

Reduces swelling and relieves pain, clears yang and disperses knots, and strengthens muscles and bones.

Wild garlic is a wild dish with particularly high nutritional value, containing protein, fat, fiber, natural sugar, carotene, vitamins and minerals such as iron, potassium and calcium, etc., which can meet the needs of different nutrients of the body and are also essential components for human metabolism.

Wild garlic can be used for dipping raw food, salted pickles, stirring, soup, seasoning, and pasta filling.