苏东坡的诗句写道:“断觉东风料峭寒,青蒿黄韭试春盘。”把鲜嫩碧绿、清香馥郁的韭菜作为早春时节的盘中餐,这是符合中医“助春阳、养肝木”的养生理念的。韭菜为四季蔬菜,尤以春韭为佳,其性温,最宜人体阳气,而且春季常吃韭菜,可增强人体脾胃之气,入药堪称上品。老年人春食韭菜,不仅可杀菌消炎,还有降血脂、促进肠蠕动等作用,可辅助治疗便秘、高血压、冠心病,且对某些肿瘤有预防作用。 Su Dongpo’s poem reads: “I feel the east wind chilly, Artemisia annua leek trial spring plate.” The fresh green, fragrant leeks as a dish of early spring season dishes, which is in line with traditional Chinese medicine “help Chun Yang, Liver Liver” The concept of health. Leeks for the four seasons vegetables, especially spring leek is better, its temperature, the most appropriate body yang, and eat leek spring, can enhance the body’s spleen and stomach, medicine called top grade. Spring chives elderly, not only bactericidal anti-inflammatory, as well as hypolipidemic, promote bowel movements and other effects, can help treat constipation, hypertension, coronary heart disease, and some of the prevention of cancer.