Surprised with the uses of eggplant to treat toothache and reduce swelling

Since ancient times, eggplant has been a traditional dish in every Vietnamese family meal. Not only delicious, if used properly, eggplant can also become a medicine that helps with laxatives, diuretics, treating toxic swelling, eliminating lumps in the stomach, and tuberculosis.

According to Oriental medicine, eggplant is sweet, cold, has the effect of dispersing blood, reducing inflammation, relieving pain, laxative, diuretic, treating toxic swelling, eliminating lumps in the abdomen, tuberculosis. Eggplant is also called white-flowered eggplant, scientific name is Solanum torum. It is a small plant, with shallowly lobed leaves and thorns. The flowers are white, the white fruit turns yellow when ripe. The whole plant can be used as medicine.

Pickled eggplant is a traditional dish on Vietnamese family dinner tables.

Eggplant is often used to treat pain in the lumbar region, injuries from falls; stomachache, toothache; amenorrhea; chronic cough. Use 10 - 15g of root, in decoction form. Green eggplant fruit can be boiled, made into salad, or stir-fried. Old fruit can be salted to eat gradually; if salted, it can be stored for years, and is crispy and pops in the mouth.

Eggplants can be cut into pieces and eaten raw like vegetables, dipped in shrimp paste or fish sauce: the eggplants are crispy and crunchy, and when chewed with salty fish sauce, they are very delicious, but you need to be careful, eating too much can cause aches and pains due to the toxic solanine. In "Hai Thuong Y Tong Tam Linh" it is written that you should not eat too much raw eggplant.

Pickled eggplant is more popular than raw eggplant. Soaking the eggplant in a jar of salt water requires pressing the tray tightly so that the eggplant does not float, hence the name pressed eggplant and there is a saying “when young, pickle eggplant, when old, pickle cucumber”. Pickled eggplant can be eaten after just a few days, eating pickled eggplant does not cause pain or fatigue, perhaps the pickling reduces the toxicity.

Some villagers often cut the eggplant into pieces, put it on a plate, and steam it when cooking rice. When it is cooked, they add a little seasoning. This method not only preserves the original flavor of the eggplant, but it also tastes better than other cooking methods. Even if you eat a lot, it will not affect the low heat in the stomach.

The Japanese eat eggplants, usually raw, cut into pieces and marinated with salt for about three hours, then add spices to make a dish. They believe that eating like this will be good for the stomach, the juice of the eggplants, and eating them raw will have an even more detoxifying effect.

Dry eggplant, roast it, grind it into powder and drink it to treat bloody stools.

The uses

To treat bloody stools, bloody urine, and hematemesis (vomiting blood): dry eggplant, roast it, grind it into powder and drink. It is quite effective.

Treating bleeding in the urine and bowel: roast old eggplant until golden brown, grind finely, use 8g each time, mix with water, diluted vinegar to drink, 3 times a day. Or use 40g of dried eggplant roots and plants, boil and drink.

Treatment of dysuria: brew fresh leaves of white-flowered wild eggplant, combined with branches and leaves of the single-cold plant.

Treat toothache and gingivitis: burn a long-salted eggplant until it remains, rub the charcoal on teeth and gums.

Treat toothache, loose teeth, painful and uncomfortable boils: crush fresh eggplant, add a little sugar and apply directly to the painful area, can reduce swelling and relieve pain.

Treat insect and ant bites that are poisonous: fresh eggplant, crushed and applied to reduce swelling and prevent pus.

Treatment of bee (wasp) stings, cracked feet, and toes: crush the fruit with betel leaves, apply the juice.

Treating boils and ulcers: Boil the eggplant ear and drink it, it is very good. Treating cracked and cold hands and feet: Boil the roots and dried eggplant plant in water to soak and wash.

According to SK&DS