Ground Shao Gua can be used for both medicinal and culinary purposes. When used medicinally, the whole plant and fruit are used. Ground Shao Gua has been traditionally consumed raw or prepared as a cold dish, making it even more delicious and favored by the local residents. Traditional Chinese medicine utilizes Ground Shao Gua to treat neurological disorders, and in this article, I will introduce some pictures of Ground Shao Gua!
Pictures of Ground Shao Gua
【Treatment of Neurological Disorders with Ground Shao Gua】
Ground Shao Gua, a plant belonging to the Convolvulaceae family, is used in traditional Chinese medicine as a whole plant and fruit. It is distributed in Northeast China, North China, Henan, Shanxi, Shandong, Anhui, Gansu, Xinjiang, and other regions.
Traditional Chinese medicine believes that Ground Shao Gua has the effects of clearing deficiency heat, nourishing Qi, generating body fluids, and promoting lactation. It is mainly used to treat deficiency heat, sore throat, insufficient Qi and Yin, mental fatigue and forgetfulness, weakness and restlessness, thirst, dizziness, insomnia, postpartum weakness, and insufficient milk production.
① Treatment of Qi and Blood Deficiency: Take one or two liang (approximately 50 grams) of Ground Shao Gua whole plant and two liang (approximately 100 grams) of Astragalus membranaceus, decocted in water and taken orally.
② Treatment of Neurological Disorders: Take one jin (approximately 500 grams) of Ground Shao Gua whole plant, decoct in water to obtain the juice, use the juice to beat two eggs and drink it as tea, twice a day.
③ Treatment of Sore Throat: Take one or two liang (approximately 50-100 grams) of Ground Shao Gua whole plant, decoct in water and take orally, or chew fresh fruit. (The properties and flavors are based on the "Henan Chinese Herbal Medicine Handbook")
【Culinary Value of Ground Shao Gua】
Ground Shao Gua is nutritious and can be used for both medicinal and culinary purposes. It grows vigorously and is less prone to diseases and pests, making it a green food and nutritious vegetable. It has been consumed raw or prepared as a cold dish since ancient times, and its taste is even more delicious, favored by local residents.
Ground Shao Gua can be eaten when it is tender, but not when it is slightly older. When it matures, it will burst open and release cotton-like flying seeds, similar to dandelions. Its stems are relatively thin, with low lignification, and have a soft texture, which is beneficial for livestock to feed on.
Ground Shao Gua is favored by camels, goats, and sheep when it is fresh and green. These animals especially enjoy eating its tender fruit. However, after it becomes dry and loses its leaves, its palatability decreases.
From a chemical composition perspective, Ground Shao Gua has a relatively high nutritional value. Its protein content is similar to that of purple medick, and it is comparable to wheat bran. It is also rich in crude fat and ash content.
Especially in terms of calcium content, it is relatively high, approaching the level of common leguminous forage grass. It contains very little indigestible nutrients such as crude fiber. Not only does Ground Shao Gua have a relatively rich protein content, but the quality of its protein is also good.
