Special Health-Preserving Supplements—Green Onion, Ginger, Garlic
Spring is nature’s unconditional gift to humanity. In this season, green onions, ginger, and garlic, shaped by climate and soil, are no longer just seasonings—they are special health supplements!
Green onions have a vibrant green color. Even a brief cooking brings out their sweet flavor, explaining why they’re indispensable in stir-fries, steamed fish, and soups. Regular consumption of green onions can nourish the brain—people often call them the “green supplement” for mental laborers. Those prone to colds, low blood pressure, or anemia benefit from eating more green onions to boost energy. People suffering from eye fatigue, bleeding, insomnia, or neurasthenia can eat more green onions to stimulate nerves and enhance vitality. Additionally, regular intake improves digestion, clears impurities from the body. You’ll notice that after eating more green onions, bowel movements become notably smoother.
Ginger has warming properties, stops vomiting, dispels cold, and treats abdominal pain from dampness or cold exposure. It also contains amino acids, starch, phosphorus, and iron—helping promote blood circulation and accelerate metabolism. According to TCM theory, ginger is a yang-nourishing herb. Since ancient times, there has been a saying: “A man should never go a hundred days without ginger.”
Garlic possesses antibacterial, antiparasitic, detoxifying, and preservative effects. It can be consumed sliced, crushed, or juiced. Garlic contains allicin—a powerful antimicrobial compound effective against various pathogens. Daily consumption of fresh garlic, sustained over time, greatly strengthens immunity and prevents illness.