Recently, there has been a popular palace intrigue TV drama that mentioned the toxicity of loquat leaves, which has caused many people to develop a fear of loquat leaves. So, are loquat leaves really toxic?
Are Loquat Leaves Toxic?
Loquat leaves themselves are not toxic.
Loquat leaves are the leaves of the plant loquat, and they are also a common traditional Chinese medicine. They are often used to treat cough, phlegm, and other discomforts. Loquat leaves have a bitter and slightly spicy taste, a cool nature, and have the effects of clearing the lungs, stopping cough, benefiting the stomach, promoting urination, and relieving thirst. They are often used to treat symptoms such as coughing with phlegm due to lung heat, and coughing with blood.
Whether it is fresh loquat leaves or old loquat leaves, they themselves are not toxic. The loquat leaves sold in the market are also processed, so there is no need to worry too much when taking loquat leaves or loquat leaf products. However, loquat leaves are still a type of traditional Chinese medicine, and if they are not processed properly or taken by inappropriate individuals, there may be a series of adverse reactions or toxic side effects.
Eating Unplucked Loquat Leaves
Unplucked loquat leaves usually refer to fresh loquat leaves. When using fresh loquat leaves to treat cough or phlegm symptoms, if the fine hairs on the leaves are not brushed off, the hairs may adhere to the throat wall, causing an aggravation of cough symptoms. In severe cases, there may be throat swelling, leading to difficulty in breathing. Therefore, when using fresh loquat leaves for medicinal purposes, it is necessary to clean the fine hairs on the leaves.
Taking Loquat Leaves for Cold Cough
Loquat leaves have a bitter taste and a cool nature. They have the effect of clearing heat and stopping cough. They are suitable for treating cough and phlegm caused by lung heat. However, for the treatment of cold cough, the focus should be on warming the lungs and stopping cough. If loquat leaves are taken, it will not only fail to relieve the symptoms, but may also worsen the cough and cause an increase in coughing up white and thin phlegm. Therefore, loquat leaves are considered "toxic" for those with cold cough.
Taking Loquat Leaves for Stomach Cold and Vomiting
Loquat leaves have a cool nature and can reduce gastric qi and stop vomiting. They are suitable for treating vomiting caused by gastric heat. However, if vomiting or excessive salivation is caused by stomach cold, it is not suitable to take loquat leaves. Otherwise, the cold nature of loquat leaves will further stimulate the intestines and stomach, aggravating the vomiting symptoms. Therefore, loquat leaves are considered "toxic" for those with stomach cold and vomiting.
The Best Way to Treat Cough with Loquat Leaves
Cooking Loquat Leaf Congee
Ingredients: 15 grams of loquat leaves (or 60 grams of fresh loquat leaves), 100 grams of glutinous rice, a little rock sugar.
1. First, wrap the loquat leaves in a cloth and boil them to extract a concentrated juice and remove the residue.
2. If using fresh loquat leaves, brush off the fine hairs on the back of the leaves, then finely cut and boil to extract the juice and remove the residue.
3. Put the loquat leaves into a pot and add glutinous rice.
4. Pour in an appropriate amount of water and cook the congee.
5. After the congee is cooked, add a little rock sugar, and it is ready to be served.
Cooking Loquat Leaf Water
Instructions:
1. Take 5-6 fresh loquat leaves and rinse off any dirt under running water. Use a brush to clean off all the fine hairs on the back of the leaves.
2. Put the leaves in a bowl and add enough water to cover them. Soak for 15 minutes, then rinse again under running water.
3. Cut the loquat leaves into small pieces and put them in a cooking pot.
4. Pour in about 800 milliliters of water and bring to a boil.
5. Once the leaves boil, stir the floating leaves with chopsticks, then reduce to medium-low heat.
6. At this point, add an appropriate amount of rock sugar and cook for 20 minutes.
7. After cooking, do not open the lid immediately. Let it simmer for a while, then strain the residue and drink the juice.
