The efficacy and function of pearlweed and how to eat it

Are you familiar with pearlwort? Do you know what its effects and functions are? Pearlwort is a wild vegetable that mainly grows on some hillsides and woods. It has fine hairs on its surface and its leaves are opposite and slightly pointed at the top. Pearlwort is very common in our country. It is found in large quantities in the middle and lower reaches of the Yangtze River and in central and northern China. There are many effects and functions of pearlwort. I will write them down and tell you in a while. At the same time, I will also tell you how to make the pearlwort taste best.

The efficacy and function of pearlweed and how to eat it well

1. The efficacy of Lysimachia chinensis

Loosestrife has excellent medicinal effects. Its main effects are promoting blood circulation, regulating menstruation, and detoxifying edema. It can be used to treat human menstrual disorders, joint pain, body edema and other diseases. It can be taken orally or applied externally during treatment.

2. Lysimachia is rich in nutrients and can reduce swelling and relieve pain

Lysimachia is a nutritious wild vegetable. After eating it, people can absorb a variety of minerals and vitamins, which can meet the body's needs for these nutrients. In addition, Lysimachia has the effect of reducing swelling and relieving pain. When people accidentally suffer from bruises and injuries, they can use Lysimachia to treat them, which can quickly reduce swelling and relieve pain.

3. How to eat pearlweed

There are many ways to eat pearlweed. Every spring, after it sprouts, you can directly harvest it, then go home and wash it, blanch it with boiling water, rinse it with cold water, cool it down, take it out and drain it, then add garlic paste, vinegar, monosodium glutamate and salt to mix well before eating. In addition, pearlweed can be fried with eggs or made into soup. However, no matter which method is used, you must soak the pearlweed in clean water for a period of time before making it to remove its astringency, so that the pearlweed will taste better after it is made.