The efficacy of traditional Chinese medicine fennel

In this environment where everyone pays attention to health care, many vegetables with medicinal value have become new favorites. Fennel is one of them. In fact, fennel has high medicinal value whether it is roots, stems, leaves or fruits. At the same time, it is a relatively delicious vegetable. Among them, fennel-stuffed dumplings are a more popular way of eating. It tastes delicious and people will always remember it after eating it. However, few people know its effects. Let’s learn about the effects of the traditional Chinese medicine fennel.

The traditional Chinese medicine fennel, also known as xiaohuaixiang, fennel, fennel seeds, and guxiang (Sichuan and Guizhou), is the dried mature fruit of the fennel plant of the Umbelliferae family. The original name of this product was Huaixiang and it was first recorded in the Tang Materia Medica. Su Song said that people in the north called it "fennel", which sounds similar, so it is called "huaixiang". Tao Hongjing said: If you add a little bit of it when cooking stinky meat, the odor will disappear, and stinky sauce will also be fragrant when added to the powder, so it is called fennel. Li Shizhen said that the common people often chew the incense with their hands held high, fearing that it would be considered fragrant, perhaps for this reason. Aniseed is also called aniseed or star anise. It is mainly produced in Guangdong and Guangxi. The reason it is called star anise is because it has exactly eight corners and each corner contains a smooth seed. Although fennel is only one letter different from fennel, it is difficult to find any similarities between them in terms of shape or color. Compared to the grandeur of fennel, cumin is much more ordinary and tiny. It is the seed of the commonly eaten vegetable fennel, just a small gray seed, like a shriveled rice grain, which is really unprepossessing, but its rich aroma is not inferior to fennel. Fennel, as an important spice, can effectively remove unpleasant smells such as fishy, ​​salty and smelly. Therefore, people always remember to put a few fennel in stewing beef or braised pork. You can also add a small amount when stir-frying strong-flavored vegetarian dishes. In addition, adding some to pickled vegetables and pickled eggs can also serve as a good seasoning. However, it cannot be used in all dishes. For example, fennel should not be used when making light vegetarian dishes or stewing tender chicken. Otherwise, the taste will be too strong and it will easily cover up the freshness and fragrance of the dishes and meat themselves, which would be counterproductive. Efficacy: The main ingredient they contain is fennel oil, which can stimulate the gastrointestinal nerves and blood vessels, promote the secretion of digestive juices, increase gastrointestinal motility, and eliminate accumulated gas, so it has the effects of strengthening the stomach and promoting qi. Sometimes gastrointestinal motility will decrease after excitement, thus helping to relieve spasms and reduce pain. The Chinese Pharmacopoeia states that fennel preparations are commonly used stomachic, cold-dispelling, qi-promoting and analgesic drugs. Anethole can promote the maturation of bone marrow cells and their release into peripheral blood. It has a significant effect on increasing white blood cells, mainly neutrophils, and can be used for leukocytopenia. Suitable for: Everyone can eat it. Applicable dosage: 3 to 5 grams of spice each time. Take 60 to 80 grams of fennel each time.

The reason why our life is beautiful is that it allows us to feel beautiful things and eat a lot of delicious food. The Chinese medicine fennel is a common one in our lives. It can make us healthy and eat delicious food. We can eat more fennel at ordinary times, especially men, as it has a good effect of nourishing the kidneys.