Rehmannia Glutinosa Root Chinese Foxglove Sheng Di Huang Dried Radix Rehmanniae Recen Drying Rehmannia Root Dihuang (500 Grams /1.10 lbs)

Rehmannia glutinosa (Latin name: Rehmannia glutinosa (Gaetn.) Libosch. ex Fisch. et Mey.) is a perennial herb of the Scrophulariaceae, Rehmannia genus, up to 30 cm high, with fleshy rhizomes, yellow when fresh, under cultivation conditions, the stems Fuchsia. Diameter up to 5.5 cm, leaves ovate to oblong, veins concave above, flowers slightly arranged in racemes at the top of stem, corolla outer purple red, inner yellow purple, drug chamber oblong, capsule oval to long Oval, flowering and fruiting from April to July. Distributed in China's Liaoning, Hebei, Henan, Shandong, Shanxi, Shaanxi, Gansu, Inner Mongolia, Jiangsu, Hubei and other provinces. Born in the hillside and roadside wasteland at an altitude of 50-1100m.

• Rehmannia glutinosa can be eaten with pork ribs in soup, and lotus root and red dates can also be added to it, which is delicious.
• Raw Lily Lean Soup 100 grams of lean pork, 30 grams of lily, 20 grams of raw land, green onions, ginger, refined salt, and appropriate amount of monosodium glutamate. 1. Wash the lily and the raw ground separately and put them in the casserole, add water and soak for half an hour; 2. Wash the pork, cut it into pieces, put the ginger slices and scallions into the pot; 3. After boiling, simmer for 45 minutes, add salt and monosodium glutamate.
• Seaweed Raw Soup. Materials: 30 grams of kelp, 18 grams of raw land, 100 grams of mung beans, 3 grams of dried tangerine peel, and 100 grams of lean pork. practice: 1. Wash the kelp, soak it and shred it, wash and shred the pork and dried tangerine peel; 2. Put the washed kelp, pork, dried tangerine peel, raw land and mung bean in a casserole, add an appropriate amount of water and simmer for 2 hours on low heat; 3. Add a little salt to eat.