It originates from China and Tibet. It first reached England in the 18th century and from there spread further into Europe, where it is still cultivated today.
It contains malic and citric acid, a large amount of vitamin B3, B5, and folic acid. It also has a very high content of calcium, magnesium, manganese, and potassium. It also contains a high amount of fibre, rids the body of toxins, and benefits the body in cases of sluggish bowels and constipation. It calms the nerves and activates vitality.
It supports the large intestine meridian, has a warm nature and a pungent taste.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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