Magunguna masu warkaswa na tsantsa daga tarragon, shirye-shiryensa da amfani da kayan abinci da maganin gargajiya

Tarragon (tarragon) itace tsire-tsire ne na kowa wanda yayi kama da wormwood kuma yana da magunguna masu yawa. Don adana ƙa'idodi masu amfani kamar yadda ya yiwu, an cire tsantsa daga tarragon.

Gwaninta da dandano mai ƙanshi da ƙanshi ya ba da gudummawa wajen rarraba tarragon tsantsa a lokacin dafa abinci, da magungunan gargajiya. Wannan labarin zai gaya maka game da wannan samfurin mai ban sha'awa, dukiyarsa da hanyoyi na aikace-aikacen.

Mene ne?

Samun tarragon mai tsami ne tsire-tsire daga tsamiyar tarragon wormwood.. Akwai nau'i-nau'i daban-daban na tarragon - ruwa, barasa da mai.

Taimako. Bisa ga asalin albarkatun kasa, an cire tsantsa zuwa ƙungiyoyi biyu - an shirya daga tarragon dried da kuma daga sabo.

Samfurin tarragon yana da dandano mai dadi mai dadi, kayan ƙanshi na kayan ƙanshi, da launi na zinariya da kuma hidima a matsayin bangaren wasu gwangwani, ƙurar abinci, kayan cin abinci da kayan sha.

Amfani da sinadaran hade

1. Gida na gina jiki ta 100 g:
   • caloric abun ciki - 296 Kcal;
   • sunadarai - 23 g;
   • fats - 7.6 g;
   • carbohydrates - 50.3 g.
2. Vitamin da abubuwa masu alama:
   • bitamin A - 0.4 MG;
   • Vitamin PP - 0.6 mg;
   • thiamine, 4 μg;
   • Riboflavin - 45 mcg;
   • ascorbic acid - 12 MG;
   • folic acid - 36 mcg;
   • alli - 43 MG;
   • Magnesium - 70.2 MG;
   • sodium, 34 MG;
   • potassium - 244.6 MG;
   • phosphorus - 53.3 MG;
   • ƙarfe - 0.46 MG;
   • iodine - 9.5 mcg.
3. Sauran abubuwa (har zuwa kashi 3%):
   • alamar (ccoparone, scopoletin, resins);
   • alkaloids;
   • flavonoids;
   • limonene;
   • methyl chavicol;
   • caryophylne;
   • isocoumarin;
   • lactones (artemidine, artemidol, herniarin, mutoksikumarin, drakumerin, sakuranetin, elimitsin).

Amfani masu amfani da shuka

• Ƙarfafa kariya.
• Hanzarta na metabolism.
• Inganta fitarwa daga ƙwaƙwalwa da sputum daga fili na respiratory.
• Ƙara kare kariya ta antiviral.
• Ƙarin ƙarfin aiki.
• Zubar da ciwo na mutum.
• Ƙara karin rashi na bitamin C
• Ci gaban Peristalsis.
• Ƙarfafa taimako.

Samun tarragon a hankali yana shayar da tsarin mai juyayi kuma yana da tasiri mai mahimmanci, yana taimakawa wajen tsawanta da inganta yanayin barcin, yana kawar da ƙumburi a cikin hanji, ana amfani dashi a aromatherapy don rashin barci da kuma rashin ciki, yana da tasirin tonic. Har ila yau Ana amfani da tsantar tarragon a lura da gingivitis, glossitis da stomatitis.

Gaba, muna ba da shawara mu duba bidiyon game da kayan amfanin da shuka ke da shi.

Mene ne bambanta da tarragon?

Rashin tsirgin tarragon ya ƙare duk kayan gina jiki a cikin man fetur ko ruwa marar yalwa, don haka karamin adadin shi yana dauke da babban sinadarin bitamin, ma'adanai da esters, wanda ke bada izinin amfani da ƙananan rangwamen.

Kashewa yana nuna kayan warkarwa na sauri fiye da sabo ne., wanda ke ba ka damar bugun maganin kuma ya sa ya fi sauƙi. Ba kamar sabbin tarragon ba, ana iya amfani da tsire-tsire a lokacin inhalation.

Ta yaya kuma a wace hanya za a shafi?

An cire nau'in tarragon a cikin rijistar magunguna, don haka ana amfani dashi ne kawai a yankuna biyu:

1. A dafa abinci:
   • A lokacin da canning kayan lambu, 'ya'yan itatuwa da namomin kaza, yin sauces da dressings ga soups da salads, yin burodi.
   • A matsayin dandano mai dandano don nama da kifi.
   • A lokacin dafa vinegar.
   • A cikin yin giya da giya masu shayarwa.
2. A cikin mutane magani:
   • A cikin m cututtuka na numfashi, ciwon huhu da kuma mashako.
   • Tare da tarin fuka.
   • Rashin damuwa, damuwa, asarar ci abinci, aiki.
   • Rashin lafiya na haɗari.
   • Pain a cikin hakora da haɗin gwiwa.
   • Cututtuka na ɓangaren murji.
   • Abubuwa masu narkewa.
   • Ƙwayar cuta.
   • Abota.
   • A lokacin cin abinci.
   • Tare da rubutu.

An cire tsantsa zuwa abinci a matsayin abincin abincin abincin, abin da ke da ikon inganta dandano na yi jita-jita.

A ina zan samu?

Kai dafa abinci

Shirye-shiryen samfurin tarragon a gida yana yiwuwa, amma yana amfani da lokaci da rikitarwa, wanda ya ɗauki kwanaki 21. Mafi sau da yawa, shirya kayan mai - tsinana shuka a cikin kayan lambu mai, da barasa - dagewa akan barasa, ruwa da glycerin. Ana haɓaka haɓaka daga Yuli zuwa Oktoba ta yin amfani da tarragon na sabon girbi.. Don haɓaka, an girbe wasu ɓangaren ɓangaren ƙananan bishiyar.

M

Extraction na bukatar:

• Crushed raw kayan (duk sassa na shuka, sai dai tushen) - 800 grams.
• Man kayan lambu mai ladabi ba tare da tsananin wari (jojoba, masara, linseed, sunflower) - 1 lita.
• Gurasa - yumbu ko gilashi gilashi tare da murfin iska.

Cooking:

1. Tarragon kara, amma ba jihar foda ba. Sakamakon barbashi ya kamata ya zama bazarar 3-4 mm ba. Idan ana amfani da kayan kayan busassun bushe (mafi fi dacewa), to, sai a zubar da shi a kananan hatsi.
2. Yi watsi da albarkatun kasa (cire ruwan 'ya'yan itace da aka saki) sau biyu tare da wani lokaci na 2 hours.
3. Sanya a cikin gilashin gilashi kuma zuba man a kan shi don haka ya tashi sama da matakin raw abu ta 1.5-2.0 cm.
4. Yi amfani da albarkatun kasa don makonni 3 a cikin dakin dumi mai haske (a kan windowsill na dakin rana, kusa da baturi). Kada kuyi motsawa, kada ku bude ganga.
5. Shake akwati kullum, amma ba fiye da sau 2 a rana ba.
6. Bayan an gama cirewa, an cire albarkatu mai sauƙi, ana fitar da man fetur a cikin vials tare da jigilar iska da kuma adana a cikin wuri mai sanyi.

Barasa

Sinadaran:

• Albalar Alkama (40%) (an haramta shi amfani da barasa 96%, wanda tanning da lalata kayan albarkatu) - 700 ml.
• Ruwa - 300 ml.
• Glycerin - 400 g
• Estragon sabo ko dried - 800 g

Shirye-shiryen kayan fasahar giya bai kusan bambanta da man fetur baBanda ga wasu dokoki:

• Da farko, ana zuba kayan abu da ruwa, sannan kuma tare da barasa;
• ruwa dole ne a distilled;
• hakarwa yana faruwa a cikin dakin duhu;
• idan an yi amfani da tsire-tsire mai amfani mai ban sha'awa, to sai ruwan 'ya'yan itace ya shayar da barasa, don haka ana daukar barasa 70%.

Bayan ƙarshen hakar kayan albarkatu, to magudana kuma ku zub da shi a cikin kwalabe tare da hatimin sutura.

Yana da muhimmanci! Maganin ƙin barasa kada ya kasance cikin hulɗa da wuta.

Saya

Zaku iya sayen samfurin ta hanyar sarrafawa akan layi ko daga kamfanoni masu zaman kansu a Moscow da St. Petersburg. A cikin kantin sayar da abinci ko shaguna na abinci, wannan cirewa baya sayarwa.

Farashin na kwalban 25 ml jeri daga 43 zuwa 87 rubles, kuma a matsakaicin farashin kuɗi 65 (2600 rubles da lita). Lokacin sayen, kula da bayyanar cire - ya kamata ya zama kama, ba tare da laka ba, ba tare da nuna iska ba, zinariya-kore a launi, haske da kusan maras kyau.

Samfurin tarragon yana da tsire-tsire na tsire-tsire ta musamman tare da taro na kaddarorin masu amfani don jiki. Yin amfani dashi na yau da kullum yana ƙarfafa kariya na jiki, ya sake aiwatar da tsarin da ke dauke da hanzarin zuciya, hanji da magunguna, kuma yana kawar da alamun bayyanar gajiya da gajiya. Ana iya amfani da samfurin tarragon daga yara azaman abincin abincin abinci ko kuma hanyar maganin gargajiya.