Di Ding Cao, a traditional Chinese medicine, is commonly used to treat boils and abscesses. It also has good therapeutic effects in the treatment of hepatitis and bronchitis. Do you know the medicinal properties of Di Ding Cao when consumed?
Image of Di Ding Cao
【Combination Applications of Di Ding Cao】
Di Ding Cao combined with Chrysanthemum: Clears heat and brightens the eyes. Used for symptoms such as liver heat, redness, swelling, and pain in the eyes.
Di Ding Cao combined with Wild Chrysanthemum: Enhances heat-clearing and detoxifying effects. Can be used for snakehead carbuncles, red thread carbuncles, and swollen abscesses.
Di Ding Cao combined with Dandelion: Detoxifies, promotes diuresis, disperses nodules, and reduces swelling. Can be used for breast abscesses, carbuncles, and swollen abscesses.
Di Ding Cao combined with Honeysuckle and Wild Chrysanthemum: Enhances heat-clearing and detoxifying effects. Can be used for carbuncles, breast abscesses, intestinal abscesses, and erysipelas.
Di Ding Cao combined with Dandelion and Artemisia scoparia: Clears heat, dispels dampness, promotes bile secretion, and reduces jaundice. Can be used for jaundice, high fever, and restlessness.
【Medicinal Properties of Di Ding Cao when Consumed】
In addition to its medicinal properties, Di Ding Cao also has excellent edible properties. Fresh Di Ding Cao can be consumed as a vegetable, providing rich plant protein, soluble sugars, and various amino acids.
They can meet the body's needs for different nutrients during normal metabolism and improve the functioning of various organs. Regular consumption can enhance physical fitness and make the body stronger and healthier.
【Identification of Di Ding Cao】
Di Ding Cao has several main roots, measuring 3-5 cm in length and 1-3 mm in diameter. The surface is wrinkled and rough, yellowish-brown in color, and wavy and curved, with visible root marks.
The above-ground part is dark green to green-yellow. The leaf stalks are thin and twisted, and the leaves are extremely wrinkled. When soaked in hot water and spread out, they are oblong or lanceolate in shape and covered in hairs.
The flower stems are slender, with three-lobed capsules at the top, containing numerous seeds. The seeds are oval-shaped and light yellow-brown. They are brittle and easily breakable. The aroma is slightly unpleasant, and the taste is slightly bitter, astringent, and slightly sticky. The preferred characteristics are yellow-green color, neat appearance, and no impurities.
