冬天野菜-木鱉子

藤本植物木鱉子的嫩葉和未成熟果實烹煮後美味可口,粗大的塊狀根莖則可做為洗滌原料,是阿美族等原住民部落傳統的民俗植物。

木鱉子性溫、無毒,這種屬於多年生藤本植物有大塊狀根、橢圓狀果實,未成熟的果實和幼嫩莖葉可蒸食、炒食、煮食,在花蓮的阿美族原住民則是進行經濟性栽培,花蓮多處市場都可以買到。

木鱉子果實成熟時呈現橘黃色或紅色肉質,屬於肉質匏果,長約十至十五公分,表面密生軟刺,木鱉子因種子扁圓如鱉甲而得名,種子約於每年的六至九月開花結果,可以採收至十二月。

木鱉子為了防止根部被細菌、黴菌、軟體動物等侵害,在根部儲存了大量的植物皂;因此,它的根可以被當成肥皂使用,就像無患子一樣有清潔效果,係原住民的傳統肥皂。

同時木鱉子根也是一種中藥材,跟無患子搭配調製使用,對於青春痘、毛囊炎的殺菌消炎效果比抗生素還強。必須注意的是成熟的木鱉子種子有毒,連帶浸泡搓洗木鱉子種子的水亦不可飲用,一旦誤食,會有頭昏等中毒現象。

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平日及周末假日

午餐:11:00~14:00

晚餐:17:00~21:00

最後入場時間 19:30