地胆头 Di Dan Tou
Elephantopus Scaber (whole plant)
Commonly found in southern China, Cantonese people are particularly beloved to this herb, because of it's good detoxification effect, people like to use it to boil chicken soup, duck soup a.k.a "fire" soup, and the taste is very sweet.
Ingredients: Hu duck meat 500g, dry Di Dan Chao 50g, salt, peanut oil, ginger.
step:
1, Soak dry herbs about 10 minutes, and then thoroughly clean;
2, Cut meat into pieces and washing clean;
3, Put duck meat, Di Dan Chao, ginger together into the pot, add appropriate amount of water, boil and simmer in low heat for about 1 hour;
4, Off the fire, add a little peanut oil and then salt to taste.
Others;
The plant is widely used as a medicinal herb in the tropics. It is anthelmintic, diaphoretic, diuretic, emmenagogue, emollient, febrifuge and tonic. It is used to treat conditions such as asthma, coughs and pulmonary diseases; dyspepsia, diarrhoea and dysentery; oedema; urethral discharges and venereal diseases. A decoction is used to treat fungal skin diseases.
The roots are diuretic, febrifuge and tonic. They are used fresh to arrest vomiting. Either pounded or in decoction, they are also used as a remedy for leucorrhoea, anaemia, cough, malaria and as a tonic during parturition.
The leaves are recommended for application to the abdomen to treat dropsy. They are also used as an anthelmintic arphrodisiac, and to treat cough, sprue and diarrhoea.
The plant contains deoxyelephantopine, an antitumoral sesquiterpene lactone.
