Kombu is also one of the remedies for clearing heat and phlegm, and its effects are similar to those of seaweed in the previous issue, and are often used in conjunction with each other. There are two sources of kombu, one is the leafy body of kelp, family Kelpidae; the other is the leafy body of kombu and wakame, family Hymenoptera. According to our medicinal use, the former is generally used. There is a legendary story below about the role of kombu! The legendary story of kombu Once upon a time, there lived a loving couple on the seashore, and the wife was pregnant and gave birth to a child. The wife’s belly was in great pain and the baby had no milk to eat. The fisherman had to seek medical help from everywhere and spent a lot of money. The wife finally saved a life, but the milk is always not much. I had no choice but to feed the child. Therefore, the child’s body does not grow sturdy. Later, the fisherman’s wife was pregnant again, this time, the two families were more worried. This day, the fisherman overheard the process of whale delivery: but after the birth of the baby whale, the big whale will go to swallow kombu. After eating from the tail spurting out dirty blood, the baby whale also stick to the mother’s body to suck up milk. Seeing this scene, the fisherman couldn’t help but think in his heart: Is it possible that kombu can drain the dirty blood out? If kombucha is so useful, my wife will not have to worry about giving birth this time? Thinking of this, he did not want to fish, immediately picked the kombucha home, waiting for the birth of a single child with. Soon, the second child was born, the fisherman cooked a pot full of kombucha, once the child landed, it was a large bowl of boiled kombucha for his wife to eat. Strangely enough, after the wife ate the kombucha, not long after the blood stasis will be drained down, the stomach does not hurt, the milk also came down, the two families are very happy. Later they spread the word about it. Korean women are required to eat kombu after giving birth to a child, and this custom has been preserved until today. Origin and function of kombu Source: This product is the dried leafy body of kelp, family Kelpidae, or kombu (gooseberry), family Hymenoptera. Origin: It is distributed in coastal areas around Shandong and Liaoning. At present, it has been artificially cultured. Taste: salty, cold. It belongs to the liver, spleen and kidney meridians. Effects: Eliminating phlegm and softening hardness, promoting water retention and reducing swelling. Usage and dosage: Decoction, 6 to 12 grams. The kombu is said to be salty to soften the firmness, so the gall firm as stone is not removed, and seaweed with the same function. Monk said: kombu down the gas, long serving thin people, without this disease should not eat. The people of the island love to eat it, for no good food, only eat this thing, serve a long time to practice, the disease is not born, so the legend of its work in the northern people. The northerners are sick, is the water and soil is not suitable ear. All sea vegetables are detrimental to people, should not eat more. Therefore, the role of kombu is 1, gall tumor, scrofula, testicular swelling and pain This product is salty to soften the firmness, eliminate phlegm and disperse knots. For the treatment of gall tumors, it is often used together with seaweed and mother of pearl; for the treatment of painful swelling of testicles, it is used together with orange kernels, seaweed and neem. 2, phlegm and edema This product has beneficial effects on water and swelling, and is often used with Poria, Poria and Zedoary to promote dampness.