In the spring, everything recovers, it takes a dull winter, and it comes to a thriving spring. What is closely related to people's daily life is that the variety of vegetables in spring has increased. Although green leafy vegetables can be eaten all year round, the winter season is relatively speaking. There are fewer types of vegetables, but there are more types of vegetables in spring. In the view of traditional Chinese medicine, it is necessary to raise liver in the spring, and the wood in the five elements corresponds to the liver, that is, to raise liver should eat more green food, exactly, most of the vegetables are green food, and there are many types of vegetables in spring, so it is appropriate to cultivate liver in spring. Eat more vegetables, but so many vegetable varieties, which vegetables are particularly suitable for spring Liver food it? Amaranth The taste of spring leeks is soft and fragrant. It is a good season to eat leeks. The "Shanjiaqingsu" is contained in the collection. The Zhou dynasty of the Six Dynasties was very poor and hungerless. Wenhui Prince asked him what he liked the most? He replied: "The early spring early morning late autumn late evening." Refers to the early spring season leek, taste the most delicious. Eating leeks in the spring can raise liver, because leeks are warm food, and the main liver rises, the warmth of leeks helps the liver to rise, so leeks are also known as "liver food." Leeks have a unique aroma, because chives contain volatile essential oils and sulfides and other ingredients, so they can emit a unique fragrance, help to regulate liver qi, increase appetite, and promote digestion. 2. Leeks Leek is a kind of wild vegetables, of course, has now been widely planted, early spring when the tender young seedlings grow, this time picking the best taste of the food, and taste delicious. Eating leeks in the spring can raise liver, and the leek is sweet and sweet. The leeks contain sitosterol, quaternary amine compounds and acetylcholine. These three substances can reduce the deposition of cholesterol and triglycerides in the blood and liver, and promote Excretion of cholesterol and triglycerides reduces blood lipids and prevents fatty liver. 3. Spring bamboo shoots There is a saying that "non-bamboo shoots are not available" in the private sector, bamboo shoots have the reputation of "the first treasure in vegetables," and the bamboo shoots still have a reputation of "being wild." Spring bamboo shoots are fresh, light in taste, and can be matched with foraging. It can be used with vegetarian food, cooking methods and taste are delicious. Spring edible spring bamboo shoots can raise liver, bamboo shoots are rich in water, high dietary fiber, high protein, low fat, low starch, multivitamins and rich trace elements, so spring bamboo shoots help prevent constipation, can nourish yin and eliminate phlegm. , Xiaoshi, eyesight, benefits of blood. 4. Citron The citron is called “tree vegetable†and means that the citron that we consume is the bud that has just been issued by the citron tree. In the spring, the tender pod of the citron has the best taste and unique taste. Su Shi's "Spring Cuisine" in the Song Dynasty mentioned: "For example, I have rich winter vegetables, and my buds show more cold." Su Shi has also praised: "The wood is real and Ye Xiang can be embarrassed", that is, the citron. Spring edible citron can raise liver, citron has a certain medicinal effect, can kidney germinal, anti-inflammatory and hemostatic, tonic Gujing, stomach and blood, anti-aging, nourishing Yin, spleen appetite, beauty and beauty. Spinach Spinach has "nutrition model students" argument, that is, spinach's high nutritional value, and nutrient content, due to greenhouse cultivation, spinach all year round, there are a large number of spring spinach market. Edible spinach in the spring can raise liver, in Chinese medicine, spinach sweet, cool, slippery, able to pass blood, liver blood, Pinggan gas, especially for iron deficiency anemia has a good improvement.
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What kind of seasonal vegetables can be eaten in spring?
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