Can Di Huan Be Eaten Raw? One Article Explains the Correct Way to Eat Di Huan

Di Huan, also called Di Hu Lu, Tu Chong Cao and so on, is a relatively precious medicinal herb with good health benefits and high nutritional value. Di Huan is edible. Can Di Huan be eaten raw?

1. Can Di Huan be eaten raw?

Di Huan can be eaten raw; the texture is crisp and tender and the taste is sweet, and it is one of the common pickled dishes. However, Di Huan is cold in nature, so it should not be eaten raw in excessive amounts. It is generally used to make amaranth, which is very crisp and tasty and a good dish to serve with rice. Many Korean ethnic residents use it to make pickles. The whole plant is used as medicine; it is the authentic Ze Lan recorded in the Ben Cao Jing and is an important gynecological medicine. It can promote menstruation and diuresis and is effective for various diseases before and after childbirth. Its root is commonly called Di Sun and is edible, and it is also a good remedy for incised wounds and toxic swellings, and it also treats rheumatic joint pain.

2. How is Di Huan pickled?

1. Peel off the outer skin of the purchased Di Huan, then soak it in clean water for four to six hours to remove the mud and sand on its surface. After taking it out, drain off the water.

2. First spread a layer of salt in the jar for pickling pickles, then add a layer of Di Huan, and repeat this process until the jar is about 80% full, then cover the jar lid. Turn the contents over once a day.

3. After pickling for three to five days, take it out, wash it clean, then cut it into long strips and drain off the water for later use. Put sugar and vinegar in a pot to make a seasoning liquid, then bring it to a boil, wait until all the sugar inside has dissolved, turn off the heat, and let it cool naturally.

4. Put the prepared Di Huan into a container for pickling pickles, pour the boiled seasoning liquid over it, then mix it evenly with chopsticks, then seal it. After about three days it can be taken out and eaten.

Di Huan can generally be eaten by most people, and it is especially suitable for people with wind-heat common cold, consumptive cough, infantile malnutrition, and pneumonia.