Panax pseudoginseng is a food with medicinal value. The so-called "fake ginseng" here is not fake ginseng, but a kind of high-grade green vegetable. Let's learn about the food and medicinal value of fake ginseng.
【Medicinal Value of Fake Ginseng】
The whole plant of fake ginseng can be used as medicine. It has a sweet and neutral nature and is non-toxic. It has the effects of clearing heat and detoxification, and has certain therapeutic effects on conditions such as qi deficiency and weakness, spleen deficiency and diarrhea, lung dryness and cough, and neurasthenia.
The tender leaves of fake ginseng are delicious wild vegetables in spring. After picking them, they can be used to make various dishes. They have a refreshing and smooth taste, similar to the taste of wood ear. Eating the tender leaves of fake ginseng also has the effects of clearing heat and detoxification, and reducing fire.
In rural areas, fake ginseng is often used to treat insufficient milk production. Fresh fake ginseng leaves are fried with oil and eaten as a vegetable, which has a good effect on promoting lactation.
For treating abscesses and swellings, fresh fake ginseng leaves can be mashed with brown sugar and applied to the affected area. It can have the effects of reducing inflammation, dispelling stasis, and eliminating viruses.
For treating fatigue, when feeling mentally sluggish, often fatigued, and physically weak, you can take 5-10 grams of fake ginseng and a dried squid, stewed in alcohol and water, and then consume it.
【Nutritional Value of Fake Ginseng】
The rhizome of fake ginseng is very similar to ginseng, so it is also called "soil ginseng" or "ginseng vegetable" by farmers.
Fake ginseng has both medicinal and food value. However, only the tender stems and leaves or the swollen fleshy roots underground of ginseng vegetable can be eaten, and usually the tender stems and leaves are consumed more.
The tender stems and leaves of fake ginseng contain protein, amino acids, vitamin C, calcium, iron, zinc, and other components, making them have the effects of tonifying the middle, benefiting the qi, moistening the lungs, producing body fluids, promoting lactation, and reducing swelling and pain.
Regular consumption of fake ginseng can also assist in the treatment of symptoms such as qi deficiency and weakness, lung dryness and cough, and physical weakness. Therefore, in some southern regions, people consider this foreign wild vegetable as a health food.
In addition to its root resembling ginseng, fake ginseng also has considerable nutritional value. It is known that every 100 grams of edible ginseng vegetable contains 1.56 grams of protein, 0.18 grams of fat, 11.6 grams of vitamin C, 1.33 grams of total amino acids, 28.4 milligrams of iron, 57.17 milligrams of calcium, and 3.19 milligrams of zinc.
【Cultivation Techniques of Fake Ginseng】
1. Soil Preparation
When planting fake ginseng, the soil should be prepared into ridges. The length is generally not limited, and the width is about one meter, which can be determined based on the terrain. The seeds are very small, so the soil must be fine to help them grow better.
2. Sowing
Avoid sowing in winter and control the temperature above 15°C. Before sowing, the seeds should be sun-dried for 3 hours, soaked in warm water for about 3 hours, then mixed with fine sand, and finally sown and covered with a layer of fine soil.
3. Transplanting
When the fake ginseng grows 5-6 leaves, it should be transplanted to the ridge for planting, and attention should be paid to moisture retention. After successful transplanting, apply sufficient and well-rotted manure, and apply appropriate amounts of nitrogen fertilizer after harvesting.
4. Fertilization
Fake ginseng likes to grow in warm and humid environments, but it is afraid of waterlogging and cannot tolerate water accumulation. After transplanting, it needs to be fertilized, mainly with manure water or biogas liquid fertilizer. In the later stage, it also needs to be supplemented with appropriate amounts of quick-acting nitrogen fertilizer and potassium fertilizer.
