Everyone knows that traditional Chinese medicine (TCM) has great efficacy in treating illnesses, but have you heard of using TCM herbs in cooking? How nutritious are these dishes made with TCM herbs? Is it good to eat them every day? Today, we will introduce some TCM herbs that are used in cooking.
TCM health preservation is already a big issue, as TCM is a type of medicine and should not be taken indiscriminately. Let us now take a look at which TCM herbs are used in cooking.
Four TCM Herbs Used in Cooking for Your Health
1. Astragalus (Huangqi) for Qi Boosting
Effect: Astragalus strengthens the heart and raises Yang Qi, which can prevent colds and enhance immunity.
Method: It is more suitable for use in soups. Cook astragalus with all the ingredients for at least 30 minutes. It is recommended to combine with cold or cool foods, such as astragalus and winter melon soup.
Reminder: Not suitable for those with constipation and dry heat.
2. Walnut for Warming Yang
Effect: Walnut nourishes the kidneys, aids Yang Qi, and moisturizes the intestines.
Method: It can be added to soups or dishes. It is recommended to combine with cold or cool foods, such as walnut and lily stir-fry. Add the walnuts after the soup or dish is cooked.
Reminder: Those with a tendency for mouth sores and dry heat should not consume walnuts alone.
3. Goji Berries for Blood Nourishment
Effect: Goji berries nourish the blood and improve vision. They also help lower blood sugar, blood pressure, and cholesterol.
Method: Goji berries can be added to soups or dishes. For those with a tendency for diarrhea and weak cold constitution, it is suggested to combine with warm or hot foods. For those with a tendency for constipation and dry heat, it should be combined with cold or cool foods. Add goji berries after the soup or dish is almost cooked.
Reminder: Do not consume goji berries alone, as it may worsen cold constitution or aggravate dry heat constitution.
4. Polygonatum (Huangjing) for Yin Nourishment
Effect: Polygonatum moistens the lungs, relieves cough, nourishes the spleen and stomach, and has a cooling and moisturizing effect.
Method: It is more suitable for use in soups. Cook polygonatum with all the ingredients for at least 30 minutes. It is recommended to combine with warm or hot foods, such as polygonatum and chicken soup.
Reminder: It is more suitable for those with dry heat constitution.
Which TCM Herbs Are Suitable for Cooking
The concept of "food and medicine sharing the same origin" holds that sometimes food can be used as medicine to enhance health, and sometimes medicine can be made into food, providing preventive and curative effects.
Experts say that cooking with TCM herbs has been practiced since ancient times. Common TCM herbs used in cooking include lily, lotus seed, fox nut, Chinese yam, Poria cocos, Amomum fruit, ginkgo, tangerine peel, rose flower, American ginseng, walnut, sesame, Eucommia bark, goji berries, jujube, mulberry fruit, Imperata root, Job's tears, Chinese angelica, clove, and cordyceps.
