With the popularization of the concept of "food as medicine," medicinal diets have gradually entered our lives. There are many herbs that can be used in medicinal diets, but do you know the considerations for selecting these herbs?
Below, we will introduce the medicinal properties, effects, nature, and precautions of some commonly used medicinal ingredients.
Warm Method - Herbs with Warm Properties
1. Cinnamon Bark, Cinnamon Twig: Cinnamon is the dried bark of the camphor tree in the Lauraceae family, and it has a unique aromatic scent. There are many types and specifications, but generally, the best ones have thick bark without white spots, heavy oil content, and a strong aroma. The ones with less oil and a slightly astringent taste are considered inferior. It has a hot nature and a spicy and sweet taste. It can promote blood circulation, warm the middle, dispel cold, relieve pain, and invigorate the stomach. Cinnamon twig is the branch of cinnamon, while cinnamon refers to the bark part. The quality is best when it is called "oil cinnamon". Both herbs have similar medicinal effects, but cinnamon twig focuses more on warming meridians and promoting blood circulation, while cinnamon focuses more on warming the kidneys and dispelling cold.
2. Cloves: Cloves are the dried flower buds of the evergreen clove tree. They are small and round with a crispy texture, moist and oily on the cut surface, and have a fragrant aroma and a spicy taste. Mother cloves are the mature fruit of cloves, while public cloves refer to the flower buds of cloves. When prescriptions do not specify whether to use mother or public cloves, it refers to public cloves. It has a sweet and spicy taste and can invigorate the stomach, promote bowel movements, have antibacterial properties, and relieve vomiting, diarrhea, and abdominal pain.
3. Pepper: Pepper is the unripe fruit of the pepper plant in the Piperaceae family. The fruit contains a large white seed and has a fragrant and stimulating aroma. After drying, it turns black and is called black pepper. After soaking in water to remove the skin and drying, it turns white and is called white pepper. It is usually ground into powder for use. It has a hot and spicy taste and can warm the stomach, dispel cold, and invigorate the stomach (a small amount can stimulate the appetite, while a large amount can irritate the gastric mucosa and cause congestion).
4. Fennel: Fennel is the mature fruit of the perennial herb fennel and has a weak and distinctive aroma. It can be used raw or stir-fried with water. It has a warm and spicy taste and can regulate the middle, harmonize the stomach, stimulate appetite, and relieve pain.
5. Star Anise: Also known as big star anise. It is the fruit of the small tree star anise in the Magnoliaceae family. The fruit is formed by eight petals and has a fragrant aroma. It is an important seasoning. It has similar properties, tastes, and effects as fennel. It has a warm and spicy taste and can treat cold pain in the chest and abdomen. It is also used as a flavoring agent and an excitant and wind-expelling agent.
6. Sichuan Pepper: Sichuan pepper is the fruit of the deciduous shrub or small tree prickly ash. It has a stimulating and fragrant aroma. The ones produced in Sichuan are called "Sichuan pepper." The ones with thick flesh and wrinkled skin are the best for medicinal use. It has a hot and spicy taste and can treat cold pain in the chest and abdomen, diarrhea, and expel intestinal worms.
Replenishing Method - Qi and Blood Tonic Herbs
Qi Tonic Herbs:
1. Ginseng: Ginseng is the dried root of the perennial herb ginseng in the Araliaceae family. There are wild and cultivated ginseng. Due to different processing methods, there are raw ginseng, sun-dried ginseng, white-dried ginseng, white ginseng (processed with clay), red ginseng, ginseng beard, and other finished products. The best quality ginseng has dense wrinkles on the outer skin, a fragrant aroma, and a slightly bitter taste. It has a warm and sweet taste and can greatly replenish vital energy, calm the mind, strengthen the spleen, and enhance Qi and body fluids.
2. Codonopsis Pilosula: Codonopsis pilosula is a perennial herbaceous plant in the Campanulaceae family. The plump and moist ones are considered the best. It is not the same plant as ginseng, but it has similar effects. However, its strength is weaker. Generally, when ginseng is used in tonics, Codonopsis pilosula can be used as a substitute.
3. Astragalus: Astragalus is the root of the perennial plant Astragalus in the Fabaceae family. It can be divided into three types based on appearance: white astragalus, black astragalus, and red astragalus. The ones with sweet taste and plumpness are considered the best. It has a slightly warm and sweet taste and has various effects, such as replenishing Qi, lifting yang, consolidating the surface, stopping sweating, detoxifying, promoting diuresis, and reducing swelling. There are two types of medicinal use: raw and honey-fried. Honey-fried astragalus is suitable for tonifying Qi, while raw astragalus is suitable for other purposes.
Blood Tonic Herbs:
1. Prepared Rehmannia Root: Prepared rehmannia root is the rhizome of the perennial herb rehmannia. If it is not processed, it is called fresh rehmannia. After being washed and dried until soft, it becomes "raw rehmannia." After being repeatedly sun-dried until it turns black both inside and outside and becomes moist and glossy, it becomes "prepared rehmannia." It has a slightly warm and sweet taste and can nourish Yin and blood. However, due to the greasy nature of prepared rehmannia, it is not suitable for those with weak spleen and reduced appetite.
2. Polygonum Multiflorum: Polygonum multiflorum is the tuberous root of the perennial climbing herb Polygonum multiflorum. There is a wooden-like core in the cross-section. If the fresh root is washed and sliced and then dried, it is called "raw Polygonum multiflorum." If it is dried with black soybeans until it becomes black, it is called "processed Polygonum multiflorum." Iron utensils should be avoided during processing. It has a slightly warm and bitter-sweet taste. Processed Polygonum multiflorum can nourish the liver and kidneys, nourish essence and blood, and darken hair; raw Polygonum multiflorum can relieve constipation and remove toxic substances.
3. Chinese Angelica: Chinese angelica is the root of the perennial herb Angelica sinensis. It has a strong fragrance. The dried roots can be divided into three parts: head, body, and tail. It has a warm and sweet taste and can nourish blood, regulate menstruation, relieve pain, and moisturize the intestines and promote bowel movements. In the pharmacy, Chinese angelica is processed into different parts: the head, body, and tail. It can be sliced, used raw, or stir-fried with wine.
