Effects and functions of palm ginseng wine

Palm ginseng is a plant with high medicinal value. It can clear away heat and relieve cough, strengthen the stomach and spleen, stop bleeding and relieve pain, and can also relieve symptoms of neurasthenia and weakness of the waist and knees. Palm ginseng can not only be used for medicinal purposes, but can also be directly soaked in wine and drunk. The effect of soaking in wine is more obvious and the nourishing effect is greater. However, there are certain contraindications for palm ginseng. Patients with colds and flu cannot eat palm ginseng. Here we will introduce to you the effects, side effects and production methods of palm ginseng wine!

1. The efficacy and function of palm ginseng

1. Palm ginseng can clear away heat, relieve cough, eliminate phlegm and relieve asthma.

2. Palm ginseng can nourish yin and kidney, strengthen spleen and appetite, and can also stop bleeding and relieve pain.

3. Palm ginseng can treat physical weakness and emaciation, and can also play a therapeutic role for people with neurasthenia.

3. Palm ginseng can treat kidney deficiency in the elderly and relieve symptoms of soreness in the waist and legs.

4. Palm ginseng also has effects on many minor symptoms, such as chronic diarrhea, blood loss, increased leucorrhea, low milk, bruises, etc.

Second, the side effects of palm ginseng

Palm ginseng is not suitable for people with colds and flu, as it may aggravate the symptoms. Palm ginseng should not be taken if you have external infection. Palm ginseng is slightly cold in nature, so patients with external infections should not use it to nourish the body.

3. How to make palm ginseng wine

1. Choice of wine: Generally, low-proof liquor is used for soaking medicinal wine. It is best to choose liquor with a strength of 50 degrees or above. This is because if the alcohol content of the liquor is too high, it will be unfavorable for the dissolution of water-soluble components in the palm ginseng. Because this kind of liquor can not only kill the attachments on the palm ginseng during the soaking process, but also kill the harmful microorganisms, parasites and insect eggs produced by the attachments, so that it can ensure safety when drinking.

2. Selection and processing of palm ginseng: Choose high-quality palm ginseng and wash away the dirt with clean water. Bake it in a stove or oven to give it a light aroma. The purpose of baking is to remove moisture and achieve a sterilization effect. After baking, use soaking wine to dissolve the active ingredients in the material into the wine, so that it has a mellow taste when drinking. Any palm ginseng that has been rotten, spoiled or moldy cannot be used. Palm ginseng should be free of impurities and sludge in the medicinal materials to the greatest extent possible. The efficacy of the medicinal wine can only be guaranteed under relatively dry conditions. In addition, it should be noted that any mineral medicinal materials containing toxic ingredients cannot be used to make wine.

3. Soaking time and environmental conditions: Some ancient prescriptions or folk customs believe that palm ginseng medicinal wine must be soaked for several months to more than 1 year before it can be consumed, but now experts and scholars believe that there is no need to soak for such a long time, generally soaking for 1 month is sufficient. Sometimes, in order to make the effective ingredients dissolve in the wine as quickly as possible, if the appearance is not taken into consideration, the palm ginseng can be chopped up before soaking. In addition, the temperature has a great influence on the soaking of medicinal wine. The soaking time will be shorter if the temperature is high, and the soaking time will be slightly longer if the temperature is low.

4. Final treatment for wine soaking: Wrap the selected palm ginseng with gauze or scatter it in a ceramic jar with a lid or a glass container with a stopper and seal it. During the soaking period, shake or stir once a day starting from the first week, and change to shaking or stirring once a week after one week. It is generally believed that the higher the frequency of shaking or stirring, the better the effect of the extracted medicinal wine. The best soaking time is generally 30 days. After soaking, you can filter it and drink it. The remaining residue can be added to half of the original amount of wine and soaked again to fully exert the medicinal effect of the soaked herbs. If the wine tastes spicy or the medicinal taste is too strong when drinking, you can add an appropriate amount of rock sugar or honey to correct the taste.