第1个回答 2024-06-26
粽叶， commonly known as indicalamus leaf, belongs to the broad-leaved indocalamus (L. latifolius) of the L. NaKai genus, which is mainly distributed in hilly areas south of the Yangtze River. This has been a traditional material for wrapping zongzi in southern China, offering a unique aroma and preservative properties. Grown extensively in vast mountains and hills, these plants have well-developed roots and strong vitality. Not only do they serve as excellent soil and water conservation vegetation, but they are also an inexhaustible resource, being referred to as the "green bank" for mountainous communities. With an area of 200,000 mu and a yield of 8,000 tons, they contain a high amount of chlorophyll and various amino acids that are beneficial to humans. These leaves can be extracted for natural fragrances and food additives, exuding an aromatic scent that evokes a sense of returning to nature. apart from wrapping zongzi, they are also used for wrapping other foods, as table decorations, and for crafting utensils. Additionally, they can be cut into various shapes for different purposes. being naturally grown without toxic or harmful substances, they are annually renewable and harvestable every season, making them suitable for food packaging with no pollution and "one-time" use. Therefore, they are hailed by nutritionists as "natural green food."
The Erya Dictionary, as early as historical records, documents the therapeutic properties of zongzi leaves, which include clearing heat, stopping bleeding, detoxifying, and reducing swelling. It has been used to treat conditions such as hemoptysis, hematochezia, urinary difficulties, carbuncles, and abscesses. Recent studies have shown that indocalamus polysaccharides possess anti-cancer effects. The Compendium of Materia Medica also lists the leaves as beneficial for clearing heat, stopping bleeding, detoxifying, and treating conditions like hemoptysis, urinary retention, sore throat, and carbuncles.