Goosefoot board, a traditional Chinese medicine, is the whole herb of the umbelliferous plant Ligusticum heterophyllum. It has the effects of dispersing wind and promoting lung function, regulating qi and relieving pain, invigorating the spleen and resolving dampness, promoting blood circulation and regulating menstruation, as well as eliminating dampness and detoxifying. It is commonly used for colds, coughs, whooping cough, tuberculosis, lung abscess, and headaches.
【Benefits of Goosefoot Board】
1. "Emei Medicinal Plants": Applying crushed goosefoot board on the wrist can treat malaria.
2. "Common Chinese Herbal Medicine Manual of Guangzhou Troops": It disperses stasis, reduces swelling, and detoxifies. It is used to treat snake bites, bee stings, and dysentery.
3. "Fujian Chinese Herbal Medicine": It invigorates the stomach and disperses accumulation. It is used to treat infantile malnutrition.
4. "Guangxi Medicinal Plant Directory": It has cooling and antipyretic effects. It is used to treat bruises and scabies.
5. "Selected Chinese Herbal Medicine from Shaanxi, Gansu, Ningxia, and Qinghai": It dispels wind and disperses cold. It is used to treat colds with wind-cold symptoms.
【Methods of Using Goosefoot Board】
1. For skin itching: Take equal amounts of goosefoot board and Xiatucao, boil in water and use for external washing. (Selected Chinese Herbal Medicine from Shaanxi, Gansu, Ningxia, and Qinghai)
2. For colds and heatstroke: Take 6g of bitter daisy root, crush it, and swallow with boiling water; or take 9-12g of bitter daisy root, boil in water and drink. (Folk Herbal Medicine in Zhejiang)
3. For migraines: Take 30-60g of June cold fresh grass, boil in water, extract the juice, cook an egg, and eat the egg with the soup. (Natural Medicinal Plant Records of Qinling and Bashan Mountains)
【Recipe for Cold Goosefoot Board Salad】
Ingredients: Chili oil, minced garlic, Sichuan peppercorn oil, sesame oil, salt, vinegar, sesame, and soy sauce, all in appropriate amounts.
1. Rinse the goosefoot board thoroughly. Bring a pot of water to a boil and add the vegetables. Do not cover the pot, otherwise the wild vegetables will change color. After about two minutes, pinch the stem of the vegetables with your fingers. If you can pinch it, it is cooked. Adjust the softness according to your own preference.
2. Use cold water to rinse the vegetables and squeeze out the excess water. Sprinkle some salt to prevent discoloration.
3. Mix the prepared seasonings with the vegetables.
