Excellent effect of spring mugwort for boosting immunity



 Mugwort, which is common in spring, is the most familiar plant to the Korean people in Dangun mythology and has long been loved for food and medicine. According to Dongui Bogam, a mineral-rich alkaline food that warms the body, strengthens the function of the stomach, soy sauce, and kidneys, and has long been effective in removing cold and moisture in the lower abdomen, which is a gynecological disease.



In particular, mugwort contains cineol, an oil component that produces a unique scent, which inhibits the growth of harmful bacteria in the body, and has excellent immunity and detoxification. Cineol has excellent sterilization effects on E. coli and diphtheria bacteria, and strengthens immunity by increasing the level of white blood cells. It also helps digestion by promoting the secretion of digestive juices.


Mugwort contains almost three times the dietary fiber of spinach, which is effective in improving constipation and promotes the release of harmful substances accumulated in the body. It is also effective in controlling the water metabolism of the large intestine to take a dilute bowel movement. The tannin component of mugwort prevents unsaturated fatty acids from binding to oxygen, which is effective in preventing cell aging. It is rich in vitamins and minerals to help detoxify the liver and metabolize fat, improve physical strength and relieve fatigue. It removes cholesterol in the blood and helps expand blood vessels, which also improves blood flow.


In oriental medicine, it is called Gucho, Giae, Hwangcho, and the first, and is mainly used to treat arthritis and rheumatoid diseases. It also contains beta-carotene, which has anti-cancer effects. In addition, it is also called "manbyeongcho" because it is effective in almost all diseases including antibacterial, paralysis, headache, toothache, cerebral edema, gout asthma, Hansen's disease, tuberculosis, pregnancy addiction, postpartum bleeding, jaundice, numbness of hands and feet, and kalvein wounds.


Mugwort has various uses such as tea, medicine, dye, and cosmetics. It is an easy-to-eat food to eat in the spring, such as salad, seasoned salad, soup, pancake, and noodles, or it can be used in a variety of ways with other food ingredients. In particular, mugwort rice cake is a nutritious delicacy that is well-suited with rice and supplements calcium that is lacking in rice.


The mugwort for food is good for harvesting young mugwort from early spring, and light green mugwort grown in the red moon is good for harvesting. Mugwort adsorbs heavy metals well, so it is better to buy mugwort that has been tested for safety than to collect it directly.


Blanch mugwort in boiling water for about a minute, remove moisture, and freeze it in a plastic bag to keep it for a year. If you add a little salt when blanching, you can maintain a clear color. In addition, the blanched mugwort is soaked in water overnight to make a bitter taste, and dried in a well-ventilated shade to drink tea or use it as a bath agent. Taking a bath in mugwort soup with mugwort is good for people with mild mugwort scent, cold lower abdomen, constipation, or hemorrhoids, and nerve pain can go away.


I want to use mugwort all year round after knowing the various effects of mugwort, which is called the fun pure Korean name, because it comes up to announce spring.