Leek can tonify Yiyang, harmonize viscera and stop diarrhea and blood pus. Leek leaves are warm and warm, pungent and dispersing blood when they are born, and sweet and nourishing when they are ripe. In spring, the climate is warm and cold, so it is necessary to maintain the yang. Eating leeks often can enhance the qi of the spleen and stomach, which is most suitable for human yang.

The aromatic volatile oil, sulfide, cellulose and other components in leek can promote appetite and reduce blood lipid, which is good for hyperlipidemia and coronary heart disease. Leek is evergreen all year round, especially in spring. There are many ways to eat leeks, which can be fried as a single main ingredient or boiled and cold. As an ingredient, it can be fried with eggs and shredded pork, with a pleasant smell.

2. Spinach

The rainy season is getting warmer, but windy and dry often leads to dry skin, dry mouth and chapped lips. Eat more fresh vegetables. Spinach has the reputation of "the king of vegetables". It is rich in antioxidants, such as vitamin E and selenium. Has the effects of resisting aging, promoting cell proliferation, activating brain function and helping to prevent brain aging.

3. fennel

Fennel has the effects of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. Its young leaves can be used as spring vegetables and fruits can be used as spices. Fennel cooked food or soaked wine can dispel cold and relieve pain.

4. Spring bamboo shoots

Bamboo shoots in four seasons, especially spring bamboo shoots, are fat and delicious, and are praised as "early adopters have all kinds of spring bamboo shoots". Modern medicine believes that bamboo shoots can absorb fat, promote food fermentation, help digestion and excretion, and are one of the most ideal foods for dieters.