Often mothers face the problem of not getting out or too little milk (breast milk) to breastfeed the beloved child. Of course, this makes the mother’s heart restless. There are many ways to facilitate breast milk. One way is by herbal methods.
The vegetable cuisine is based on the benefits of katuk leaf. This vegetable is beneficial to launch breast milk, especially for mothers who do not like or avoid the consumption of drugs.
Herbal ingredients cooked like cooking vegetables for side dishes. Seasonings can be customized with any recipe in the world. These materials include:
Katuk’s Leaves, kencur, salt, onion, bay leaves, galangal, carrots, brown sugar, green beans.
All materials are measured as necessary. These cooking ingredients can serve as a recipe or in some recipes. Leaf katuk selected at the slightly end or relatively young. Spices in finely crushed and then put into the cooking katuk’s leaves. The use of katuk’s leaves in other recipes is adapted to the taste of the mother. The number of katuk’s leaves should not be too much and not be fed continuously.
Leaves of katuk (Sauropus androgynous) is a kind of shrubs. Katuk plant height can reach 2 m or more if the soil is relatively fertile and enough water content. The stem is slightly soft and leaves are round or oval with a relatively large number. The katuk tree has white fruits and is small in shape. The fruit is attached to the branches and twigs of the katuk tree.
Herbs by using this leaf katuk because katuk’s leaves have the content almost 7% protein and 19% fiber. The leaves of katuk are rich in vitamin K, B, C, and beta-carotene. The katuk leaves contain essential compounds such as saponins, tannins, flavonoids, triterpenoids, amino acids. The leaves of the katuk also contain calcium, iron, potassium, phosphorus, and magnesium. The color of the leaves is dark green it was because katuk leaves have high chlorophyll content.