Recently, major TV channels have launched various health programs, and food programs have also introduced special health-preserving dietary therapy methods. All aspects show that the concept of health preservation is gradually deepening in people's understanding. Next, we will introduce a health-preserving medicinal material, Sanguisorba officinalis. [Source] It is the vine stem of Pueraria lobata, a plant of the Loganaceae family. [Original form] A large climbing shrub. The leaves are opposite, lanceolate to elliptic, about 9 cm long and 2.5 cm wide, acuminate at the apex, entire, cuneate at the base, and glabrous; the petiole is 6 to 10 mm long. 1 to 3 flowers, in cymes, born in the axils of new branches and leaves, with peduncles and relatively long peduncles; bracts small; calyx small, 5-lobed, persistent; corolla yellowish, about 8 mm long, slightly radiate, with a very short tube, 5 deeply lobed, thick lobes, arranged in a valvate manner in the bud, pubescent or nearly smooth on the inside; 5 stamens, attached to the corolla tube, anthers almost sessile, protruding; ovary 2-chambered, each with 1 ovule, style cylindrical, stigma 2-lobed. The berries are spherical, red, and about 8 mm in diameter. Flowering period is July. [Habitat distribution] Grown in semi-shade in mid-mountain areas. [Nature and flavor] Cool in nature, bitter in taste, non-toxic. 【Functions and indications】Calms the five internal organs, opens the nine orifices, eliminates rheumatism, and relieves cold and heat. Treats pain in the waist and knees, frequent urination, falls, injuries and deafness. [Usage and Dosage] For internal use: stew meat, 4 to 8 cents; or soak in wine. 【Excerpt】 《*Dictionary》 【Source】 From "Sichuan Chinese Medicine Records" From the above explanation, we have some understanding of the effects and functions of the small blood vine. If there are any symptoms of discomfort in the body, you can use Chinese medicine to regulate it. Chinese medicine has a long history of treating diseases, so you can eat it with confidence. |
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