Ginseng replenishes qi, nourishes yin, and clears heat to generate fluids. It is a precious medicinal herb for nourishing qi. So, can ginseng be consumed for lung heat cough? How should ginseng be consumed for lung heat cough?
Can ginseng be consumed for lung heat cough?
It can be consumed in moderation.
Lung heat cough is a syndrome characterized by lung heat stagnation and failure of lung qi to disperse, with cough as the main symptom. It is often accompanied by chills and fever, cough with chest pain, scanty and sticky phlegm, dryness of the mouth and throat, thin yellow tongue coating, and floating and rapid pulse. It is advisable to choose drugs that clear lung fire and dispel phlegm, and promote lung ventilation. Ginseng has a cool nature and a slightly bitter taste. It has the effects of replenishing qi, nourishing yin, clearing heat, and generating fluids. It is suitable for cough with phlegm and blood, dry mouth and throat, and long-standing cough due to lung deficiency. Therefore, ginseng can be consumed for lung heat cough.
Can ginseng treat lung heat cough?
Limited efficacy of single herbs
Ginseng can nourish lung yin, clear deficient fire, and generate fluids to a certain extent, thus assisting in the treatment of lung heat cough. However, the efficacy of single herbs is limited and cannot achieve comprehensive treatment. Cough is a clinical symptom that can be seen in many diseases. It is recommended to use medication based on the doctor's diagnosis.
How to consume ginseng for lung heat cough?
Soak ginseng and dwarf lilyturf in water
Ingredients:
10g dwarf lilyturf, 4g ginseng, 6g schisandra, 3 slices of ginger.
Directions:
1. Put the medicinal herbs into a clay pot and soak them in cold water for 20 minutes;
2. Boil over high heat for about 15 minutes;
3. Reduce heat to low and simmer for 25-30 minutes.
Efficacy: Nourish yin and generate fluids, moisten the lungs and clear the heart.
What can be consumed for lung heat cough to get quick relief?
Loquat and Tremella Sugar Water
Ingredients:
6-8 loquats, some tremella, some rock sugar.
Directions:
1. Rinse the soaked tremella and tear it into small pieces, then stew it in a slow cooker until soft.
2. Peel and cut the loquats into pieces, add them to the tremella, and simmer over low heat for half an hour. Season with rock sugar.
Monk Fruit and Sugarcane Honey Sweet Water
Ingredients:
2 sections of sugarcane, half a monk fruit, 2 tablespoons of honey, 10 honey dates, some lotus seeds.
Directions:
1. Prepare all the ingredients, wash the monk fruit, gently tap it with the back of a knife to open and cut it in half;
2. Cut all the sugarcane into small pieces;
3. Add 2 liters of water to a pot, add the sugarcane and bring to a boil, then add lotus seeds and honey dates;
4. Add half a monk fruit, boil over high heat, then reduce to low heat and cover the pot. Simmer for about 20-30 minutes.
Lily and Chinese Artichoke Snow Pear Soup
Ingredients:
Main ingredients: 20g Chinese artichoke, 50g pear, 20g lily, 10g rock sugar.
Directions:
1. Break the fresh lily into petals and wash them;
2. Peel the Chinese artichoke and pear, and cut them into small dices of the same size;
3. Add an appropriate amount of water to a pot, add rock sugar, then add the diced Chinese artichoke, pear, and lily. Boil over high heat;
4. Reduce to low heat after boiling, simmer for 20 minutes, then pour into a bowl.
