The liver, known as the “general’s office” of the human body, undertakes multiple key tasks such as detoxification, metabolism, and synthesis. As autumn approaches and the weather gradually becomes drier, the human body is prone to issues like excessive liver fire and liver qi stagnation. Thus, during this season, we must focus on liver care. As the saying goes: “All medicine is three parts poison; dietary supplements are better than medicinal supplements.” Today, I will share with you a must-have liver-nourishing item for autumn—plantago, which has unique properties as both a medicine and food. It not only nurtures the liver but also helps to eliminate toxins from the body, making men stronger and women more beautiful.
Plantago, also known as plantain, is a common wild plant that often grows by roadsides and fields. Despite its unremarkable appearance, it has rich medicinal value. The entire plant can be used as medicine and has benefits such as clearing heat, promoting urination, and cooling blood to detoxify. It is rich in various nutrients, including vitamins, minerals, and dietary fiber. Among these, vitamins C and E have antioxidant effects that help protect liver cells from free radical damage, while dietary fiber aids in promoting intestinal motility and reducing the time toxins stay in the body. Moreover, plantago can be used for skin ulcers, carbuncles, and traumatic bleeding; fresh leaves can be crushed and applied externally, making it a rare all-around health product. Below, I will share a nutritious recipe using plantago—let’s get started!
[Plantago Boiled Eggs]
Ingredients: plantago, eggs, salt, baking soda
Cleaning the plantago: Today, I dug some plantago from the ground, carefully picked it, shook off the dust, and removed the withered leaves. I placed it in a larger basin, added a spoon of salt and baking soda, and submerged it in clean water for 15 minutes. Since plantago grows in the wild, it may have insect eggs and impurities. After soaking, wash it thoroughly a few times and drain the water for later use.
Preparing the eggs: The number of eggs depends on the household population; I prepared 4 eggs, placed them in water, and washed the shells one by one, rinsing them several times before draining them for later use.
Boiling the eggs: Prepare a pot, lay the plantago evenly on the bottom, and then place the eggs on top of the plantago. Add an appropriate amount of clean water, ideally covering the eggs completely, and boil over medium-low heat for about 10 minutes.
Cracking the eggshells: When the time is up, gently tap the eggshells with a spoon to break them thoroughly, ensuring they are completely cracked. This way, during the cooking process, the eggs can fully absorb the nutrients from the plantago. Reduce to low heat and boil for another 5 minutes to allow the nutrients from the eggs and plantago to mix well.
Completion: When the time is up, let the boiled eggs cool slightly, then remove them from the pot and add a little broth. Enjoy the eggs while drinking the broth. You can also soak them in the refrigerator overnight for even better results.
Nutritional Value
Heat-clearing and detoxifying: Plantago has the effect of clearing heat and detoxifying, helping to remove heat toxins from the body and alleviate symptoms such as dry mouth, sore throat, and throat swelling.
Liver nurturing and vision improving: The nutrients in the eggs are beneficial for the liver and eyes. Plantago boiled eggs help protect the liver and improve vision.
Nutritional supplementation: This dish combines the nutrients of plantago and eggs, providing the body with rich protein, vitamins, and minerals.
Boosting immunity: The nutrients in plantago boiled eggs can enhance the body’s immunity and resistance. The vitamin C in plantago and the high-quality protein in eggs have antioxidant and immune-regulating effects, helping the body resist disease invasion.
