Wild vegetables abandoned by Vietnamese and used by foreigners as 'precious medicine'

Wild vegetables abandoned by Vietnamese and used by foreigners as ‘precious medicine’

Herbal scientist Bui Dac Sang, Vietnam Academy of Science and Technology, Hanoi Oriental Medicine Association, said zigzag is known by many different names, such as: female lu lu, lantern, nemesis, good bop. . The scientific name of nettle is Physalis angulata, belonging to the Solanaceae family.

Nettle belongs to the family of herbs that grow wild all year round, 50-90 cm tall and with many branches. The stems are angled, often drooping. Leaves alternate, ovate, lobed or not, 30-35mm long, 20-40mm wide; petiole 15-30mm long.

The flowers are solitary, with slender stems, about 1 cm long, bell-shaped, hairy, divided from the middle into 5 lobes, corolla bright yellow or pale white, sometimes with purple dots in the center.

The berries are round, smooth, green when young, red when ripe, with the same calyx as the fruit, 3-4 cm long, 2 cm wide, covering the outside like a bag, the seeds are many in the shape of a kidney.

All parts of nettle are used medicinally.

Wild vegetables abandoned by the Vietnamese, used by foreigners as a precious medicine - Photo 1.

Nettle (Photo: Internet)

There are many published studies on the chemical composition of nettle. It is proven that the whole plant contains proteins, carbohydrates, minerals, bitter substances physalin, flavonoids, tannins, alkaloids, carotenoids, phytosterols….

Nettle was first described in 1753 with many medicinal properties that are good for health. In many countries around the world, nettle is used as a medicine. In India, for example, the whole plant is used as a diuretic; The leaves are used to treat stomach disorders.

According to herbalist Bui Dac Sang, the fruit is rich in vitamins C and B1, the precursor of vitamin A in the fruit is very high, so it is very good for the body. Therefore, in some parts of the world, people use nettle for food and as a remedy for scurvy (vitamin C deficiency).

In Africa, people use nettle leaves to eat and treat infected wounds. It is also a “medicine” to prevent urinary tract diseases, nephritis, kidney stones, bladder stones.

In China, the whole plant is used to treat boils, amoebas, diphtheria, mumps, orchitis, etc.

The herbalist in the morning said that there are many rhizomes in Vietnam, but they are rarely used, despite the fact that they have good medicinal properties. Recently, sturgeon is used by people as a vegetable to eat more. The fruit, on the other hand, due to its difficult taste, is rarely used.

According to modern medical research, there are: 49kcal in 100g of juice; protein 1.5 g; carbohydrates 11g; sugar 3.9 g; 0.5 g of fat; fiber 0.5 g; water 81%. It also has a series of vitamins and minerals such as: vitamin C 28 mg; sulfur 6 mg; zinc 0.1 mg; iron 1.3 mg; sodium 0.0005g; magnesium 12 mg; calcium 12 mg; phosphorus 39 mg; chlorine 2 mg.

Herbalist Sang said that according to traditional medicine, the whole plant is bitter, fresh and non-toxic. The plant has a low heat-compensating effect, except for phlegm only, and finely disperses (softens solid, dissolves binding).

Not only does nettle have medicinal effects, but the fruit also has pharmacological value. Nettle has a sour taste, is average, has the effect of eliminating heat, diuretic and sputum. Nettle is used to treat phlegm, cough and perforation, and applied externally to treat boils (pimples).

Nettle fruit has a high content of phytosterols (campesterol, β-sitosterol and stigmasterol) that help lower blood cholesterol levels.

Herbalist Bui Dac Sang reports that compression is often used for fever, sore throat, cough with a lot of phlegm, heat problems, vomiting and hiccups. How to use: take 20-40g of dried rhizomes and drink.

People with boils, nail acne: Use 40-80g of fresh plant to squeeze the juice to drink, the residue is used to cover; or water for cooking.

Stinging nettle is a non-toxic edible wild vegetable that can be used to treat simple ailments. When using pumpkin, experts recommend using vegetables and fruits of light origin.

What do you think?

Written by Esme Dominguez

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