A must-drink for a runny nose.
Last Sunday, the weather was clear and sunny, so I took my son to the countryside for an orienteering game. Unexpectedly, it suddenly started to rain heavily, and the three of us ended up soaked to the bone. When we got home, I started to catch a cold with a runny nose. Fortunately, we had some ginger and scallions at home, so I made a few cups of ginger and scallion tea, and the chill immediately dissipated.
Making ginger and scallion tea is simple; just remember the number "five." Five scallion whites (the white part above, about five inches, including the roots, washed clean), five slices of ginger. If it's for children, you can add a little rock sugar for flavor. Add all ingredients to 500 ml of water, boil for five minutes, and drink while warm.
Scallion white is neutral in nature and pungent in taste. It enters the lung and stomach meridians, capable of dispelling wind-cold, releasing the exterior, and promoting yang, making it particularly effective for treating early-stage wind-cold. It can help the body generate heat, accelerate blood circulation, and induce sweating to expel cold. The "Shennong Ben Cao Jing" (The Divine Farmer's Materia Medica) records: "Scallion, pungent and warm in taste. It brightens the eyes, supplements deficiency, its stalk can be made into a soup, it treats typhoid fever with alternating chills and fever, induces sweating, and treats wind-stroke with facial swelling."
Scallions are divided into three parts, and the entire scallion is a treasure. The very top is the green part, the white part at the bottom is the scallion white, and the roots are called scallion whiskers. The green part can not only be used as a garnish and flavoring but also regulate immunity, promote metabolism, and help stimulate appetite. Scallion white can dispel cold from the body and relieve wind-cold common colds; scallion whiskers are even more nutritious roots, rich in phytosterols. Research has confirmed that phytosterols can form a defense, blocking the absorption of cholesterol in the intestines, effectively lowering the level of bad cholesterol in the blood.
We usually consume the green part of the scallion. The rest can be washed, drained, then wrapped in kitchen paper and placed in a sealed bag to be refrigerated for later use. At the onset of a cold, when feeling chills, a runny nose, and muscle aches, it is best to drink a cup of scallion white tea. However, please note that this tea is only suitable for wind-cold colds; it is not suitable for those with wind-heat colds (sore throat, thick phlegm, fever).
Making ginger and scallion tea is simple; just remember the number "five." Five scallion whites (the white part above, about five inches, including the roots, washed clean), five slices of ginger. If it's for children, you can add a little rock sugar for flavor. Add all ingredients to 500 ml of water, boil for five minutes, and drink while warm.
Scallion white is neutral in nature and pungent in taste. It enters the lung and stomach meridians, capable of dispelling wind-cold, releasing the exterior, and promoting yang, making it particularly effective for treating early-stage wind-cold. It can help the body generate heat, accelerate blood circulation, and induce sweating to expel cold. The "Shennong Ben Cao Jing" (The Divine Farmer's Materia Medica) records: "Scallion, pungent and warm in taste. It brightens the eyes, supplements deficiency, its stalk can be made into a soup, it treats typhoid fever with alternating chills and fever, induces sweating, and treats wind-stroke with facial swelling."
Scallions are divided into three parts, and the entire scallion is a treasure. The very top is the green part, the white part at the bottom is the scallion white, and the roots are called scallion whiskers. The green part can not only be used as a garnish and flavoring but also regulate immunity, promote metabolism, and help stimulate appetite. Scallion white can dispel cold from the body and relieve wind-cold common colds; scallion whiskers are even more nutritious roots, rich in phytosterols. Research has confirmed that phytosterols can form a defense, blocking the absorption of cholesterol in the intestines, effectively lowering the level of bad cholesterol in the blood.
We usually consume the green part of the scallion. The rest can be washed, drained, then wrapped in kitchen paper and placed in a sealed bag to be refrigerated for later use. At the onset of a cold, when feeling chills, a runny nose, and muscle aches, it is best to drink a cup of scallion white tea. However, please note that this tea is only suitable for wind-cold colds; it is not suitable for those with wind-heat colds (sore throat, thick phlegm, fever).