Encounter wild ginseng when going up the mountain to collect firewood.
Characteristics of the main ginseng plant
Stem: Herbaceous plant, about 1 meter tall, usually grows upright but can also grow attached to other plants.
Leaves: The leaves are green, the leaf blade is arrow-shaped at the end, and the leaf surface has many hairs.
Flowers: Yellowish pink or red flowers, have 5 petals, grow in leaf axils. The flower stalk is long and bulging.
Fruit: Egg-shaped fruit, covered with hairs on the outside. Young fruits are green, when ripe, they turn brown.
Seeds: The fruit has many small brown seeds.
Root: The root is shaped like ginseng, white or light yellow in color and about 1.5 - 2cm in diameter.
Parts used as medicinal herbs
The root of the ginseng plant is the part used to make medicine. The roots of ginseng are most often harvested in winter. There are 2 basic preparation methods:
Fresh roots: After digging, the surrounding soil will be washed off, then all the baby roots will be cut off and soaked in rice water overnight. After one night, take the ginseng out, rinse with clean water, then boil and drink or soak in wine.
Dried roots: After soaking in rice water overnight, take them out, slice them thinly and then dry them.
After being harvested, ginseng needs to be stored in a dry place, avoiding mold.
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