Description

姜的基本介绍姜,为多年生宿根草本姜属植物姜的新鲜根茎。根茎肉质,肥厚,扁平,有芳香和辛辣味。秋、冬二季采挖,除去须根及泥沙。有嫩生姜与老生姜,做酱菜都用嫩姜,药用以老姜为佳。姜含有挥发性姜油酮和姜油酚,具有活血、祛寒、除湿、发汗等功能,此外还有健胃止呕、辟腥臭、消水肿之功效。故医家和民谚称“家备小姜,小病不慌”,还有“冬吃萝卜夏吃姜,不劳医生开药方”的说法。

Basic introduction to ginger Ginger is the fresh rhizome of ginger, a perennial herb. The rhizomes are fleshy, plump, flat, aromatic and spicy. Excavate in autumn and winter to remove fibrous roots and sediment. There are tender ginger and old ginger. Tender ginger is used for pickles. Old ginger is better for medicine. Ginger contains volatile ginger ketones and gingerols, which have the functions of promoting blood circulation, dispelling cold, dehumidifying, and sweating. In addition, it also has the functions of invigorating the stomach and relieving vomiting, eliminating fishy odor and reducing edema. Therefore, doctors and folk proverbs say that “you can prepare small ginger at home, and you don’t panic for minor illnesses.” There is also a saying that “eat radish in winter and ginger in summer, and it’s not laborious for doctors to prescribe prescriptions.”

Reviews

There are no reviews yet.

Be the first to review “Ginger”

Your email address will not be published. Required fields are marked *