What is Pueraria lobata

Pueraria lobata can be found everywhere in life and can be bought in the market. Kudzu vine carp soup, I think everyone has had this soup, right? It is very delicious. Don't simply think of it as just an ingredient for making soup. In fact, its true identity is a medicinal herb. It can mainly treat some daily diseases of the body, such as headache and fever, and it can also help quench thirst. Don't underestimate it.

Generally speaking, this plant mainly grows in some relatively shady and humid places and has a wide distribution range. No matter where it is, local people like this plant very much and prefer to use it for cooking.

Drug name: Pueraria root

Other names: dried kudzu, sweet kudzu, powder kudzu, kudzu root, kudzu maru, kudzu root, kudzu root, and chicken root.

Chinese Pinyin: ge gen

English name: Root of Lobed Kudzuvine

Meridians: spleen meridian; stomach meridian.

Efficacy: Relieving muscle tension and reducing fever; Promoting the secretion of qi and clearing away heat; Promoting the production of body fluids and quenching thirst; Raising yang and stopping diarrhea

Family classification: Leguminosae

Indications: exogenous fever, stiff neck and head pain, initial onset of measles, delayed rash, thirst due to febrile disease, and polydipsia

Vegetative form, diarrhea, dysentery, hypertension, coronary heart disease.

Active ingredient: The active ingredient is soy flavonoids.

Efficacy classification: Antipyretic drugs

Dosage and Administration: For oral administration: decoction, 9-15g; or mash into juice. For external use: take appropriate amount and mash it for application.

Nature and flavor: sweet; spicy; cool

Ecological environment:

1. It grows on hillsides, in roadside grass and in relatively shady and moist places.

2. Cultivated or growing wild in mountain thickets and sparse woods.

Resource distribution:

1. Except Xinjiang and Tibet, it is distributed throughout the country.

2. Distributed in Guangdong, Guangxi, Sichuan, Yunnan and other places.

Medicinal material source: The tuberous root of Pueraria lobata or Pueraria lobata of the leguminous plants.

Harvesting and storage: Dig up after 3-4 years of cultivation, in winter when the leaves turn yellow and before they sprout.

Preparation method: Wash, remove the skin, slice, and dry in the sun or in an oven. In Guangdong, Fujian and other places, after being sliced, the skin is soaked in salt water, alum water or rice washing water, then smoked with sulfur and dried, making it whiter in color. Slice and dry. To stew Pueraria root: first sprinkle a small amount of bran into the hot pot. When it smokes, pour in the Pueraria root slices and cover them with the remaining bran. Simmer until the bran on the bottom turns brown. Then use a spatula to stir the Pueraria root and bran continuously until the Pueraria root slices turn dark yellow. Take them out, sieve out the bran, and let them cool thoroughly. (100 jin of Pueraria root and 25 jin of bran) "Pinhui Jingyao": Pueraria root, scrape the skin or mash it into juice for use.

I have briefly introduced to you what Pueraria lobata is. I believe many people knew what Pueraria lobata was before reading this article, but after reading it, they will know its greater value. However, everyone should pay attention that Pueraria lobata is not without side effects, so try to take it under the doctor's arrangement. Children and pregnant women should pay more attention.