Willow bud belongs to cold nature and is a new growth of willow in Cenozoic. As a little-known Chinese herbal medicine, many people have never heard of it. It tastes a little bitter, but it is non-toxic and cold, which is not suitable for people who eat cold.
Willow buds can be used to make tea, dried with fresh leaves, and then mixed with boiled water and tea. Buddhist disciples of Changchun Ling Temple in Yangzhou still use willow leaves and tea to make "tea for eliminating disasters and prolonging life". Tea made of willow buds and tea leaves is fragrant and refreshing.
Willow buds are edible in Guangling area, and they are also mixed with rice or steamed with flour to clear away heat and detoxify. In Jiangsu, Zhejiang, Anhui, Shandong and other places, when willow buds grow, many beautiful girls pick them together, cool them with boiling water, add salad oil, edible salt, onion, ginger, garlic and rice vinegar as dishes, or dry them in summer and fry them with beans.
Willow bud source:
Bird Kejiu's "Man Ting Fang Chun Qing" song: "Wandering around drinking and drinking tea, writing willow buds with drunken ink, whipping horses and peach blossoms lightly." Bird can ask for the song "ChristianRandPhillips Fen Chun Qing": "Liu Ya writes Xiao Jinyun, Peng Dao writes Zifeng title."
Tang Pirixiu's poem "Reward Wang Lu Xi to See You in Spring" says: "Plum slices are all light powder, and willow buds begin to spit rotten gold." Zhang Yuanke's long song "Water Fairy, Spring is a Thing": "The green fragrance is sprinkled with banana flowers, and the green line is sunny and Liumeng." Xie Ming Zhao Zhe's "Five Miscellaneous Things III": "The buds of Beiliu sprout at the beginning, and the soup is better than tea."