It’s not a secret that many of the herbs used in Traditional Oriental Medicine are valued more for their medicinal properties than for their taste.
However, there are exceptions and fresh ginger root, or Sheng Jiang as it’s known in Chinese, is one of the most commonly used herbs in both TCM as well as the kitchen.
Burdock – although sometimes regarded as a nuisance weed (the spiked burrs on the seeds can get trapped onto clothing or pet’s fur if walking through a patch of burdock plants and were the original inspiration for the invention of Velcro), it’s a valuable herb in both Western and Eastern herbal medicine.
Cinnamon – it’s one of the most familiar spices in our kitchens, especially this time of year as the weather turns colder. It is also one of the most commonly used herbs in Traditional Chinese Medicine.
The outer bark of cinnamon is called Rou Gui in Chinese and is the form most people are familiar with. In TCM, the inner part of the branches is also used and is known as Gui Zhi.
The Jujube Date, or Da Zao as it’s known in Chinese, is equally at home in both the kitchen and the herbal pharmacy.
The main use of Dates in Traditional Oriental Medicine is to strengthen and support the digestive system. Some of the symptoms commonly associated with weak digestion include fatigue & general weakness, poor absorption of nutrients, a reduced appetite, and a tendency towards loose bowels & diarrhea.
Many of the herbs used in Traditional Chinese Medicine are actually herbs commonly used in the kitchen for everyday cooking.
Mint, or Bo He as it’s known in Chinese, is quite useful for the treatment of a sore throat. In Eastern Medicine, sore throats are usually viewed as Heat becoming trapped in the acupuncture meridians which travel through the throat area.
