【Dandelion Tea Introduction】
Chinese name Dandelion tea.
Pinyin pú gōng yīng cha
English name: Herba taraxaci
Latin scientific name taraxacum mongolicum hand-mazz.
Aliases Huanghua Diding Tea, Mother-in-law Ding Tea, etc.
* This product is a plant of the Asteraceae family, dandelion taraxacum sinicum kitagor dried whole grass of several plants of the same genus.
Harvesting and processing Harvest and harvest when the flowers first bloom in spring and autumn, remove impurities, wash and dry.
Proto-perennial herb with white milk, 10-25 cm high. The roots are deep and long, single or branched. The leaves are rooted, arranged in a rosette-shaped;The leaves are oblong-lanceolate, inverted-lanceolate, or obovate, 6 15 cm long and 2 3 cm wide5 cm, apex pointed or obtuse, narrowed at base, petiole descending, margins shallowly lobed or irregularly pinned**, lobes toothed or triangular, entireate or sparsely toothed, green, or with lilac spots at the margins, covered with white filamentous hairs. The upper part of the flower stem is densely covered with white filamentous hairs;The inflorescence is single, apical, 2. in diameter5～3.5 cm, all tongue-like, both sexes: total bracts bell-shaped, total bracts multilayered, outer layer short, ovate-lanceolate, apex pointed, angular protrusions, inner layer linear-lanceolate, apex claw-shaped;Corolla yellow, 1. long5～1.8 cm;Width 2 25 mm, apex truncated, 5 lobed;Stamens 5, born on corolla tubes, anthers synthesized to form a tube, wrapped outside the columella, filaments separated, white, short and slightly flattened;Pistil 1, ovary inferior. oblong-elliptic, columella slender, stigma 2-lobed, with short hairs. achenes inverted-lanceolate, 4 5 mm long and about 1 mm wide5 mm, longitudinally ridged, with many spiny protrusions, beak at the apex, white crown hairs. Flowering period 4-May. Fruiting period 6-7 months.
Habitat segment grows on hillside meadows, roadsides, riparian sandy lands and fields. It is distributed in most parts of the country. It is produced in most parts of the country.
Properties: This product is a clump of shrinkage and curl. The roots are conical, mostly curved, 3 7 cm long;The surface is tan, wrinkled;The head of the root has tan or yellowish-white hairs, some of which have fallen off. Leaves basal, mostly shrunken and broken, complete leaves inverted-lanceolate, greenish-brown or dark gray, apex pointed or obtuse, margins shallow lobed or pinnate **, base tapering, stalk-like below, main veins on the lower surface distinct. Flower stems 1 to several, each apical inflorescence, the total bracts are multilayered, the inner surface is long, the corolla is yellowish-brown or yellowish-white. Some can see mostly oblong achenes with white crown hairs. The breath is slight and the taste is slightly bitter.
Chemical Composition Dandelion whole herb contains dandelion sterols, choline, inulin and pectin, etc.
The roots of dandelion of the same plant medicinal use contain dandelion alcohol, dandelion cythol, -glucanin sterol, dandelion sterol, -amsyrinol, stigmasterol, -sitosterol, choline, organic acids, fructose, sucrose, glucose, glucoside, resin, rubber, etc. Leaves contain lutein, Phetenin and phylloquinone, vitamin C 50 70 mg 100 g and vitamin D 5 9 mg 100 g. The flowers contain arnica glycol, lutein and hyaxanthin. Pollen contains -sitosterol, 5Z-stigmaster-7-en-3-ol, folic acid, and vitamin C. The green calyx contains phylloquinone. Flower stems contain -sitosterol and -amsoresinol. This product also contains comestol and riboflavin 143 mcg and 7 mcg of carotene7～8.8 mg .
Nutritional value The nutritional content of 100 grams of fresh dandelion is as follows: moisture 83 grams, protein 48 grams, fat 11 gram, 5 grams of carbohydrates, 2 grams of dietary fiber1 gram, ash 31 gram, carotene 735 mg, vitamin B1 content 0035 mg, vitamin B2 content 0388 mg, vitamin C content 471 mg, niacin 188 mg, calcium 216 mg, magnesium 93 mg, iron 102 mg.
How to eat Dandelion leaves can be soaked in water to drink, can be blanched and then cold, can also be fried with dandelion leaves, the leaves are more ways to eat, can be eaten directly as a daily vegetable, but should not be eaten often or too much at a time.
When frying dandelions or cold dandelions, you can cook the leaves and roots together, without additional separation, that is, you should pay attention to the roots must be cleaned, and when eating dandelions, if you feel that the taste of dandelions is more bitter, you can blanch the dandelions with boiling water before eating, which can appropriately reduce the bitter taste of dandelions, but the dandelions themselves should not be eaten too much at one time, nor should they be eaten for a long time.
Pay attention to contraindications: Yang deficiency and external cold, spleen and stomach weakness should not be used.
【Efficacy and function】
Taste bitter, sweet, cold.
Return to the meridian to the liver and stomach meridian.
Function. 1.Clear away heat and detoxify, reduce swelling and dissipate knots, diuretic and drenching. It is used for boils, swelling and poison, cradle carbuncle, scrofula, eye redness, sore throat, pulmonary carbuncle, intestinal carbuncle, damp heat jaundice, hot drenching and astringent pain. Excerpt from the National Pharmacopoeia
2.Clear away heat and detoxify, diuretic and dissipate knots. Excerpt from "Dictionary of Chinese Medicine".
3.Clearing heat and detoxifying;Eliminate carbuncles and dissolve knots. Main cradle carbuncle;Carbuncle of the lungs;Carbuncle of the intestines;Cheeks;Boils and sores;Eye redness, swelling and pain;Colds and fevers;Coughing;Sore throat;Stomach fire;Enteritis;dysentery;Hepatitis;gallbladder inflammation;Urinary tract infections;Snake bites. Excerpt from "Chinese Materia Medica".