Faux Ginseng also known as "Tu Ren Shen", "Can Zi Ye", "Dong Yang Shen", "Purple Ginseng", is a type of wild vegetable that grows in rural areas. It is named after its large, ginseng-like main root. It is believed to have the ability to nourish the body and can be used both medicinally and as a food. It can also be grown as a potted plant for decoration.
Faux Ginseng has a taste similar to wood ear fungus, with a crisp and refreshing texture. It has a clear and fragrant taste and is believed to have the effects of tonifying the middle, benefiting qi, moistening the lungs, generating body fluids, and promoting lactation. Consuming it can enhance one's physical constitution and prevent and treat influenza, fatigue, and seasickness. Its meaty roots can also be consumed and have the effects of nourishing and strengthening the body.
Faux Ginseng is named for its resemblance to ginseng. In history, its roots were harvested for medicinal purposes. The root is a nourishing and strengthening medicine that tonifies the middle and benefits qi, moistens the lungs, and generates body fluids. The leaves can reduce swelling and detoxify, and can be used to treat boils and swelling. In recent years, the thick and tender stems and leaves have been harvested and used as a vegetable, gaining popularity among consumers.
Faux Ginseng is native to the southern United States and is cultivated in West Africa and Latin America. It has long been a popular vegetable. It is also cultivated or found in the yards of some regions in central and southern China as well as Taiwan.
Faux Ginseng was originally grown for ornamental purposes. Its stems and leaves are thick, tender, and green, containing high potassium and low sodium. Each 100 grams of fresh leaves contain 6.2 micrograms of selenium, making it a rare healthful vegetable. It can be used to make soup or stir-fried dishes, or combined with chicken, fish, or meat to make soup dishes.
Faux Ginseng has three main values:
1. Food:
After washing the stems and leaves, they can be stir-fried or boiled for consumption. The tender stems and leaves can also be salted and preserved as pickles for later use.
2. Medicinal:
The fresh stems and leaves can be mashed and applied externally to treat swelling and toxins. Taste and characteristics: the whole plant is sweet and neutral.
Effects: the whole plant promotes diuresis and reduces swelling, invigorates the spleen and moistens the lungs, stops coughing, and regulates menstruation. It is used to treat dysentery, diarrhea, damp-heat jaundice, internal hemorrhoids bleeding, insufficient lactation, childhood malnutrition, yellow water sores, spleen deficiency fatigue, pulmonary tuberculosis with coughing blood, and irregular menstruation. The leaves can be used to promote lactation and reduce swelling and toxins.
3. Ornamental:
It can be used for flower beds, rockeries, and as potted plants.
