Dry vegetables

Chinese Name: dry vegetable

[category]:

Indian rippa herb

[alias]: Indian dry vegetables, incense, river scissors grass.

[source]: the whole plant of rorippaindica (L.) hiern.

[picking and processing]: digging in summer and autumn, removing sediment and drying in the sun.

[nature and taste]: warm in nature and pungent in taste.

[plant morphology]: annual herb, up to 50cm in height. Stem erect, stout, unbranched or branched, longitude and latitude with longitudinal stripes, sometimes purplish. The leaves are alternate and the shape changes greatly. The basal leaves and the leaves in the lower part of the stem have petioles. The base of the stem is enlarged and ear shaped. The leaves are ovate with big head shaped feather cracks, and the edge has shallow teeth or nearly the whole edge. The leaves in the upper part of the stem are gradually smaller and more undivided, and the base holds the stem, and the edge has irregular fine teeth. Raceme terminal; flowers small, yellow; sepals 4, 2-whorled, oblong, about 2 mm long; petals 4, spatulate, as long as sepals; stamens 6, tetrapod; ovary superior. The long horned fruit is linear and cylindrical, 1-1.5 cm long and 1-1.5 mm wide, erect or slightly curved, and the petals are raised when the fruit is ripe. The seeds are 2 rows per chamber, 1-1.5mm wide, erect or slightly curved, and the petals are raised when the fruit is ripe. Seeds 2 rows per locule, numerous, small, ovoid, brown. The flowering period is from April to may, and the fruit stage gradually matures after flowering, and some still bloom and bear fruit from August to September.

[birthplace]: born on roadsides and fields. Produced in East China.

[chemical composition]: it contains rorifone and rorifamide.

Function indications: expectorant, cough. For chronic bronchitis.

Chinese PinYin : Han Cai