Chinese Herbs used in Cooking

Question 1

Apricot Seed (Xing Ren)

Answer 1

lubricates lungs

Question 2

Astragalus (Huang Qi)

Answer 2

energy tonic, invigorates spleen and strengthens wei qi

Question 3

Black Soy Bean (Dan Dou Chi)

Answer 3

Relieves exterior symptoms and restlessness

Question 4

Black Sesame Seed (Hu Ma)

Answer 4

tonifies kidneys

good for constipation

Question 5

Black Fungus (Mu Er)

Answer 5

cleans and strengthens the lungs, removes stagnation; nourishes stomach, calms spirit; cleanses the small and large intestines, lubricates; promotes circulation. Don’t use raw and minimally when pregnant
Good for Kidney Function

Question 6

Burdock Root

Answer 6

clears heat and detoxifies; cleans blood; strengthens lungs and improves skin Do not used with diarrhea
High in iron and other minerals
In japanese markets it is called Gobo

Question 7

Chinese Chive (Xie Bai)

Answer 7

warms digestion and sexual functions; removes dampness

Question 8

Chrysanthemum (Ju Hua)

Answer 8

cold acrid, wind heat, clears heat, soothes liver; benefits eyes, high blood pressure and coronary heart disease

Question 9

Cilantro (Yan Shi)

Answer 9

Promotes sweating

Question 10

Cinnamon (Rou Gui)

Answer 10

expend-wind, warms interior; strengthens stomach; warms kidney and general coldness *Ming Men Fire

Question 11

Codonopsis (Dang Shen)

Answer 11

tonifies energy; strengthens spleen; similar to ginseng but milder

Question 12

Lily Bulb (bai he)

Answer 12

treat yin vacuity