A Collection of Hundred Medicinal Herbs for Cooking

Author: Hao Jianxin
Publisher:
Publish Date: 2006-09-01
Features: This book is based on the "List of Items That Are Both Food and Medicine," "List of Items That Can Be Used in Health Foods," and "List of Prohibited Items in Health Foods" promulgated by the Ministry of Health of China in 2002, and combines with traditional Chinese dietary habits to comprehensively and systematically interpret and introduce over 120 commonly used and relatively safe medicinal herbs for culinary purposes. The book aims to highlight the scientificity, systematic nature, practicality, and operability of its content. Through the introduction of items such as the botanical classification of drugs, common names, characteristics, properties, flavors, meridians, efficacy applications, usage and dosage, precautions, pharmacological identification, literature summaries, component pharmacology, and medicinal diet examples, it explains from multiple perspectives how to correctly grasp the properties of drugs and the methods and principles of their rational use in food and medicine. It serves as a reference for clinical medical professionals, educators, and researchers, as well as providing guidance for daily health maintenance for a broad readership.