Remedies From Veggie

Hippocrates, a Greek physician who was considered “the Father of Medicine,” once said that let vegetables be medicine. Vegetables, especially those having bitter flavors, have proven that the ancient physician is quite right.

Artichoke (Cynara scolymus) is widely grown in the highland city of Dalat for its leaves and flowers. Artichoke has abundant vitamins C and B complex, dietary fiber, folic acid and minerals such as iron and potassium. Gastronomically, artichoke leaves and flowers are often boiled or steamed and served as greens, or simmered with chicken or pork.

Studies show that intake of artichoke can help protect the liver, lower the cholesterol level in the blood and blood sugar, stimulate the secretion of bile, relieve joint pain and facilitate urination. Artichoke drinks are refreshing and can boost the functioning of the liver.

 

Bitter gourd (Momordica charantia), also known as bitter melon or balsam pear, is grown throughout the country for its fruits. The fruit is rich in water, protein, carbohydrates, fats, vitamins and minerals. The green fruit can be consumed fresh, cooked with shrimp or meat, pickled, or dried and soaked with warm water as a drink.

 

Instant bitter gourd drink, often available in the form of sachets, is good for sleep and the liver. The drink can also help refresh and detoxify the body, and prevent complications caused by diabetes and calculuses.

 

Dip cá (Houttuynia cordata), also known as gip cá or dp cá, or lizard tail, chameleon plant, heartleaf or fishwort because of its shape and flavor, is a popular aromatic herb. The vegetable is often consumed fresh with other aromatic herbs, or mixed with cooking oil, vinegar and a little salt and pepper as a salad.

Intake of dip cá can help relieve hemorrhoids and coughing, facilitate urination, lower high blood pressure and kill bacteria. Studies show that the vegetable has quercetin, a strong antioxidant that can help improve the immune system and prevent certain cancer.

 

Rau đắng (Polygonum aviculare) was formerly a wild vegetable and is now widely grown in southern Vietnam. The bitter vegetable (ng means bitter) is often served, together with other vegetables, as an ingredient for fish or seafood hot pots, or fish or seafood soups. It can also be cooked with ground pork or shrimp.

In traditional Vietnamese medicine, rau đắng has long been used to boost appetite and urination, and relieve pain caused by rheumatism. It is also good for the kidneys.

 

 

Rau má (Centella asiatica) was formerly a wild vegetable but is now grown throughout the country. The vegetable can be served fresh or cooked with shrimp. Blending it (using a blender) with a little water and add sugar and you will have a delicious, refreshing drink.

Intake of rau má can help prevent forgetfulness and improve vision for the elderly. It can also be used to relieve burns and external wounds, refresh and detoxify the body, prevent infection and facilitate urination.

(Source: SGT)