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Purple perilla
By Zhang Qian |
September 4, 2011, Sunday
|
Print Edition
Print Edition
WITH hairy crab season approaching, doctors will again warn people about eating too much. A herb with purple leaves can help relieve the discomfort, according to the legendary doctor Hua Tuo in the late Han Dynasty (206 BC-AD 220).
The herb is zisu, or purple perilla, which can often be found near farmland.
The "warm" herb can help dispel pathogenic coldness, regulate energy flows and is often prescribed for relieving fever, coughing, asthma and indigestion.
Hua is said to be the first doctor to use purple perilla to for medical treatment.
Seeing a group of men competing eating crabs in a restaurant, Hua warned them not to eat too much as "cold" (yin) crab damages the digestive system. They didn't listen and a couple of hours later the men had stomach pain.
Hua promptly picked some purple plants from a marsh land outside the restaurant and had them boiled down to their essence. He gave it to them and they recovered quickly.
Hua told his apprentices that he learned this from an otter. He said an otter relieved its indigestion after eating a fish by eating some purple plants at the river bank.
Hua also found the herb can help the spleen, boost energy flows and dissolve phlegm.
Prescriptions & Usage:
? Purple perilla with cold dressing
Ingredients: Purple perilla leaves (300g), salt, soybean sauce and sesame oil as needed
Preparation: Put the purple perilla in boiling water and quickly take them out; let them cool. Chop the leaves into pieces and dress it with sauce composed of salt, soybean sauce and sesame oil.
Benefits: Helps improve immunity and relieve cold symptoms and indigestion.
? Purple perilla drinks
Ingredients: 3-5 purple perilla leaves, sugar as needed
Preparation: Put the leaves to boiling water; add sugar to sweeten.
Benefits: Helps benefit spleen and relieve summer sickness.
The herb is zisu, or purple perilla, which can often be found near farmland.
The "warm" herb can help dispel pathogenic coldness, regulate energy flows and is often prescribed for relieving fever, coughing, asthma and indigestion.
Hua is said to be the first doctor to use purple perilla to for medical treatment.
Seeing a group of men competing eating crabs in a restaurant, Hua warned them not to eat too much as "cold" (yin) crab damages the digestive system. They didn't listen and a couple of hours later the men had stomach pain.
Hua promptly picked some purple plants from a marsh land outside the restaurant and had them boiled down to their essence. He gave it to them and they recovered quickly.
Hua told his apprentices that he learned this from an otter. He said an otter relieved its indigestion after eating a fish by eating some purple plants at the river bank.
Hua also found the herb can help the spleen, boost energy flows and dissolve phlegm.
Prescriptions & Usage:
? Purple perilla with cold dressing
Ingredients: Purple perilla leaves (300g), salt, soybean sauce and sesame oil as needed
Preparation: Put the purple perilla in boiling water and quickly take them out; let them cool. Chop the leaves into pieces and dress it with sauce composed of salt, soybean sauce and sesame oil.
Benefits: Helps improve immunity and relieve cold symptoms and indigestion.
? Purple perilla drinks
Ingredients: 3-5 purple perilla leaves, sugar as needed
Preparation: Put the leaves to boiling water; add sugar to sweeten.
Benefits: Helps benefit spleen and relieve summer sickness.
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