Who should not eat loquat leaves?

Loquat leaves are relatively common plants in our daily life. Loquat leaves have great medicinal value and can be directly used to make tea. They can relieve cough and reduce phlegm. However, some loquat leaves cannot be eaten casually because there is a layer of tiny burrs on the surface of loquat leaves, which will produce toxic substances to the body after consumption.

First: People who are not suitable for taking loquat leaves

If the vomiting is caused by stomach cold, the editor recommends not to use loquat leaves as a treatment material to avoid making the condition worse. In addition, if you have a cold cough caused by lung infection, it is best not to take loquat leaves.

Second: The toxic side effects of loquat leaves

Most people must have seen fresh loquat leaves, which have some fine hairs on them. Directly taking loquat leaves into the body to stop vomiting will irritate the oral mucus, which will cause vomiting or severe coughing, seriously affecting physical health and daily work and study.

Scientists have also told us through experiments that if the loquat leaves are not haired before use, it is likely to cause laryngeal edema.

Third: Identification of loquat leaves

In life, many people tend to confuse loquat leaves with the dried leaves of the plant Eleutherococcus sabdariffa of the Eleutherococcus family. So do you know how to distinguish these two Chinese medicinal materials in life?

The shape of loquat leaves is oblong or obovate, with a length of about 12 cm to 30 cm. The top is sharp, the bottom is wedge-shaped, and the edges have sparse serrations, making them easier to identify. In addition, the surface color of loquat leaves is gray-green, yellow-brown, or reddish-brown, and the leaves are relatively smooth. The underside of the leaves has fine yellow hairs and the main veins are more prominent. The petiole of loquat leaves is very short, with brown and yellow hairs on it. It does not smell bad, but tastes slightly bitter.

The shape of the large-flowered quinquefolia leaf is similar to that of the loquat leaf, but the leaf length of the loquat leaf is slightly larger and the tip is blunt. The upper surface of the leaves of the large-flowered pentascaris is brown-yellow, and the veins are covered with short hairs; the lower surface is brown, and the hairs are light brown. The leaves of the large-flowered clover also smell tasteless, but if you taste them you will find that they have a very strong astringent taste.

Boil water

Go outdoors and pick fresh loquat leaves. About ten leaves at a time are enough.

Brush the fine hairs on the back of the loquat leaves clean and wash them.

Cut the leaves in half, put them in a casserole, add some licorice, and pour in water. Three bowls is enough.

Bring to a boil over high heat, then simmer over low heat for half an hour until you have about a bowl of the soup.

After cooking, turn off the heat, pour into a bowl, add rock sugar (if adding honey, wait until the medicine cools down for a while before adding it, otherwise it will destroy the nutrients in the honey) and you can drink it after it melts.

Honey Loquat Leaves

To make loquat leaves with loquat honey, first brush off the fluff on the loquat leaves, wash them with water, moisten them slightly, cut them into shreds, and dry them in the sun. Honey-roasted loquat leaves: Take loquat leaf shreds, add refined honey and appropriate amount of boiling water, mix well, simmer for a while, put in a pot and stir-fry over low heat until it is no longer sticky, take out and let cool.

Loquat leaves

Indications

Cough due to lung heat and phlegm, cough due to yin deficiency and fatigue, hemoptysis, epistaxis, hematemesis, vomiting and retching due to stomach heat, nausea and vomiting of milk in pregnancy, vomiting of milk in children, diabetes and facial sores due to lung wind.

Related Combinations

1. To treat cough with phlegm in the throat, use 5 qian of loquat leaves, 1.5 qian of Fritillaria cirrhosa, 2 qian of almonds, and 2 qian of tangerine peel. Grind it into powder and take one or two coins each time with boiled water.

2. For treating lung heat cough, take 9g loquat leaf, 12g mulberry bark and 6g scutellaria baicalensis, decocted in water and taken orally. Or take 12g of honey-roasted loquat leaves and 15g of honey-roasted mulberry bark, decocted in water and taken orally.

3. For treating wind-heat cough, take 9g each of loquat leaf, bitter almond, mulberry bark, chrysanthemum and burdock seed. Decoction.

4. To treat lung-wind cough, take 30g dried loquat leaves, 15-18g each of coriander and peucedanum, and 5 pieces of mugwort leaves. Decoction in water, add brown sugar, and take in the morning and evening.