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How to prepare Pinellia ternata?
Processing method of Pinellia ternata: clean Pinellia ternata, separate the size, soak it in water until there is no dry heart inside, and take it out; In addition, appropriate amount of licorice is decocted in water twice, the decoctions are combined, poured into lime solution made of appropriate amount of water, stirred evenly, and soaked Pinellia ternata is added.

The spathe is green or green-white, with a narrow cylindrical tube and a length of 1.5-2 cm. The eaves are long and round, green, sometimes with blue-purple edges, 4-5cm long,1.5cm wide, blunt or sharp.

Spike: the female inflorescence is 2 cm long, the male inflorescence is 5-7 mm long, and the interval is 3 mm; The attachment changes from green to blue-purple, with a length of 6- 10 cm, upright and sometimes bent into an "S" shape. Berries are oval, yellow-green, and narrow at the top to form a unique style. The flowering period is from May to July, and the fruit matures in August.

Morphological characteristics:

2-5 leaves, sometimes 1 leaf. The petiole is1.5-20cm long, with a sheath at the base, and there are beads with a diameter of 3-5mm in the sheath, on the sheath or at the leaf base (petiole tip), which germinate on the mother plant or after landing; Seedling leaves are oval, heart-shaped to halberd-shaped, all of which are simple leaves, 2-3 cm long and 2-2.5 cm wide.

The leaves of the old plant are 3-lobed, the lobes are green, the back is pale, oblong, ovoid or lanceolate, the two ends are pointed, and the middle lobe is 3- 10 cm long and 1-3 cm wide; Lateral lobes slightly shorter; Entire or with inconspicuous shallow wavy rounded teeth, with 8- 10 pairs of lateral veins, thin and thin, reticulate dense veinlets, with 2 circles of convergent veins. Pedicel is 25-30(-35) cm long, which is longer than petiole.