What should I do if Dendrobium candidum blooms
The most precious part of Dendrobium officinale-Dendrobium officinale flower
Dendrobium officinale flowers belong to Orchidaceae. Dendrobium candidum flowers are very beautiful. Dendrobium candidum flowers are generally yellow-green, and there are several spots on the petals. If Dendrobium candidum is planted in a large area, you can smell a faint fragrance when it blooms. May and June every year is the flowering season of Dendrobium candidum, which is very beautiful.
Dendrobium candidum is sweet in flower, mild in nature and rich in various volatile oil components. The functions and functions of Dendrobium officinale flowers are benefiting the stomach, promoting fluid production, soothing the liver, relieving depression, relieving pain and fatigue. The function of Dendrobium candidum flower is "warm but not dry, nourishing but not greasy", and Dendrobium candidum flower is a modern health care.
The flowers of Dendrobium candidum are generally yellow-green, and the flowering period is May and June, but the flowering period is very short, so it is difficult to grasp the harvest time. Timely harvesting is directly related to the effective components and actual efficacy of flowers. In addition, the yield is very low, about 1 00g of Dendrobium officinale can harvest1g of Dendrobium officinale flowers, and it has special effects different from Dendrobium officinale, so it is extremely precious and expensive.
How to eat the flowers of Dendrobium candidum
Because fresh Dendrobium candidum flowers are difficult to preserve, they are usually processed into dried products, and different businesses may have different names. For example, Nancaotang, a well-known brand of Dendrobium candidum in Yunnan, gave Dendrobium candidum a nice name-Kingdee Flower. The harvest time of Dendrobium officinale flowers not only affects its effective components and content, but also the processing method is the key to whether the effective components can be retained. Therefore, when buying dried flowers of Dendrobium candidum, these are all factors that we need to consider.
The dried flowers of Dendrobium candidum are usually eaten by soaking or boiling, and can be brewed with boiling water alone, without adding other tea leaves. You can add a little rock sugar according to your personal taste, and take it out and chew it until it is tasteless.
There are many ways to eat Dendrobium officinale flowers, as follows:
1, soak, cook and drink
The practice is the same as dried flowers, which can beauty beauty, clear the heart, clear away heat and quench thirst, and relieve eye fatigue;
Step 2 squeeze juice
Take a proper amount of Dendrobium officinale flowers, rinse them slightly, put them into a juicer and add water (preferably warm water) to juice. Pour it out after squeezing and drink it directly. Similarly, add appropriate amount of honey or rock sugar according to personal taste (but it is recommended to put as little as possible);
3. Soup
Cook with diced chicken, add Dendrobium officinale flowers or add some Lycium barbarum to stew together;
Here are more interesting ways to eat:
4. scrambled eggs with Dendrobium candidum flowers
The practice is very simple, just like scrambled eggs with leeks, but the taste and nutritional value are quite different;
5. Dendrobium candidum flower cake
Yunnan's flower cake is very distinctive and famous. Dendrobium officinale flower cake is also perfectly grafted with this way of eating, but if you make it yourself, the process will be simpler. Just fry it in a pan.
Efficacy and function of Dendrobium flowers
Dendrobium flower has the effects of nourishing yin, clearing away heat, benefiting stomach and promoting fluid production, and Dendrobium flower has the effects of relieving fever and relieving pain; Can promote the secretion of gastric juice and help digestion; Has the effects of enhancing metabolism and resisting aging. Can be used for treating body fluid injury caused by heat, low fever, polydipsia, red tongue with little coating, etc. Deficiency of stomach yin, thirst and dry throat, vomiting and eating less, deficiency of kidney yin, etc.
Taste: sweet, slightly cold.
Efficacy: nourishing yin and clearing heat, benefiting stomach and promoting fluid production.
Ingredients: containing alkaloids such as dendrobine, mucus and starch.
Function: it has certain antipyretic and analgesic effects; Can promote the secretion of gastric juice and help digestion; Has the effects of enhancing metabolism and resisting aging.
Application: used for heat injury, low fever, polydipsia, red tongue with little coating; Deficiency of stomach yin, thirst and dry throat, vomiting and eating less, dull pain in epigastric cavity, pale tongue with little coating; Deficiency of kidney yin and blurred vision.
Usage: 10- 15g a day, 30g fresh. Make soup, tea, and paste.
Regulating qi: the qi is clear but not turbid, harmonious but not violent, relaxing qi, passing without stagnation, without the disadvantages of pungent, warm and dry, improving the regulating function and relaxing the chest.
Benefiting blood: Qi can move, while qi stagnation leads to blood stagnation. The innate essence can nourish the acquired qi and blood.
Calm the nerves: If God is at peace, he will not be chaotic, but he will not waste essence. Relieve stress and restore the elasticity of the body.