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Perilla Leaf - Organic / Tai Po Lam Village / 10g Per Pack

Perilla Leaf - Organic / Tai Po Lam Village / 10g Per Pack

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Description

Next Delivery : The Second Day Delivery.

Origin: Tai Po Lam Village

Supplier: Ping Long Farm

Nutritional value: In traditional Chinese medicine, the stems, leaves and seeds of perilla can be used as medicine. Its leaves are also called sesame leaves, which have the functions of relieving the surface and dispelling cold, promoting qi and stomach. Iron Suzi has the effects of lowering qi, reducing phlegm, relieving asthma, and moisturizing the intestines; Perilla stalk has the effects of regulating qi to broaden, relieve pain, and relieve fetus. Perilla is rich in phytochemicals, minerals and vitamins. It has a good calming and anti-inflammatory effect. It can also keep fresh and sterilize other foods. Its leaves can be used to make dishes and pickles. The seeds are rich in healthy perilla. Oil, this oil has a strong aroma and contains a high amount of omega-3 essential fatty acids. External treatment of scrotal eczema.
This product contains volatile oil, which has antiseptic effect. The parts used are leaves, flowers and buds. It has the functions of relieving the appearance and dispelling cold, promoting qi and stomach, sterilizing and antiseptic, strengthening the stomach, relieving cough and removing phlegm, diuresis, purifying blood, and calming. Can be used for cold, cough, nausea, fish and crab poisoning. Perilla is rich in ingredients. In addition to vitamins and minerals, it also contains organic chemicals such as perillaldehyde, perillyl alcohol, menthol, eugenol, and leucolenone. The vegetable oil proposed by perilla seeds can help the human body to digest and absorb, reduce cholesterol and prevent thrombosis.


The main classifications of leaf color and shape are: (1) Red perilla: dark red to copper color, less scent than green perilla, softer flavor, with a slight woody and musty smell, like cumin, coriander, and slightly With the scent of cinnamon. (2) Green Perilla: Mainly green, with fluffy leaves, with a sweet and strong aroma, with the flavors of cinnamon, cumin, citrus, and anise basil. After the entrance, it has a pleasant warm taste.

Cooking method:Common dishes: perilla tofu, teriyaki perilla omelet, grilled perilla rice ball, etc. Detoxification of fish and crabs: Perilla has the effect of fragrant and filthy, pungent to relieve cold and detoxify fish and crabs (Chinese medicine believes that fish and crabs are products of cold, cold and wet products). It is used for vomiting and diarrhea and abdominal pain caused by eating fish and crabs and other cold things, used alone or with ginger, pinellia, and Huoxiang decoction. For folks, 6-10 grams of sesame leaves are cooked and consumed with fish and crabs. According to folklore, this effect was discovered by Hua Tuo, a famous doctor in the Eastern Han Dynasty, and the name "Perilla" was also named after him.


Special matters: Cautions for use: Avoid use for those who suffer from self-perspiration. Proper: Suitable for ordinary people. Avoid: febrile disease and those with weak Qi (in TCM concept) are not allowed to take it. Edible compatibility: suitable: with ginseng can cure cough and shortness of breath; with mulberry juice can cure golden sore bleeding; with white mustard seeds and radish seeds can cure asthma and cough, sputum and phlegm. Xiangke: There is no literature report.


English CookPad:


Harvest Season: May to December


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