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TCM Treasures - Burdock
By Zhang Qian |
April 21, 2013, Sunday
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Print Edition
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SIMPLIFIED Chinese: 牛蒡Pinyin: niú bàng
Niu bang (burdock) has both medical and food use. TCM suggests it is a health-benefiting food that helps unblock energy channels and dispels various pathogenic energy, while modern nutrition recommends it as an anti-aging measure.
Burdock is also called "da li gen" - big power root - in Chinese. It is said that it was discovered by a farmer and his ox. The farmer found his old ox plowed more quickly after eating wild grass growing at the roadside. He pulled up the plant and found a huge root below.
The farmer tasted it and felt refreshed. He collected some of the root and cooked it with turnip as vegetable soup for his family.
After a week of taking this soup, the farmer's mother found that her sight had greatly improved, while his previously pale little son had healthy rosy cheeks.
As well as being eaten as a vegetable, dried burdock root is also a widely-used "cold" herb in TCM.
It helps dispel pathogenic heat, detox, reinforce kidney and relieve swelling and pain.
Niu bang is widely prescribed for constipation, mumps, coughing and sore throats caused by pathogenic heat.
Modern research has also found it is effective in reducing high blood sugar, fat and pressure, as well as in anti-aging and restricting cancer cell growth.
Prescriptions & Usage:
Stewed burdock and pork
Chop 500g burdock and 250g pork into pieces. Boil the pork with water first.
Add salt, green onion and ginger slices to season. Add the burdock in when the pork is done. Cooking for another 20 minutes.
Benefits: It is recommended for headaches, sore throat, coughing, fatigue and diarrhea.
Vegetable soup
Put 150g fresh burdock, 250g turnip, 250g carrot, 5 shiitake mushrooms, 2 jujubes and ginger as needed in a saucepan with 500-650ml water. Bring it to the boil and reduce the heat.
Simmer for 60 minutes. Add salt to season.
Benefits: Treats constipation, reduces blood fat, has anti-aging properties.
Niu bang (burdock) has both medical and food use. TCM suggests it is a health-benefiting food that helps unblock energy channels and dispels various pathogenic energy, while modern nutrition recommends it as an anti-aging measure.
Burdock is also called "da li gen" - big power root - in Chinese. It is said that it was discovered by a farmer and his ox. The farmer found his old ox plowed more quickly after eating wild grass growing at the roadside. He pulled up the plant and found a huge root below.
The farmer tasted it and felt refreshed. He collected some of the root and cooked it with turnip as vegetable soup for his family.
After a week of taking this soup, the farmer's mother found that her sight had greatly improved, while his previously pale little son had healthy rosy cheeks.
As well as being eaten as a vegetable, dried burdock root is also a widely-used "cold" herb in TCM.
It helps dispel pathogenic heat, detox, reinforce kidney and relieve swelling and pain.
Niu bang is widely prescribed for constipation, mumps, coughing and sore throats caused by pathogenic heat.
Modern research has also found it is effective in reducing high blood sugar, fat and pressure, as well as in anti-aging and restricting cancer cell growth.
Prescriptions & Usage:
Stewed burdock and pork
Chop 500g burdock and 250g pork into pieces. Boil the pork with water first.
Add salt, green onion and ginger slices to season. Add the burdock in when the pork is done. Cooking for another 20 minutes.
Benefits: It is recommended for headaches, sore throat, coughing, fatigue and diarrhea.
Vegetable soup
Put 150g fresh burdock, 250g turnip, 250g carrot, 5 shiitake mushrooms, 2 jujubes and ginger as needed in a saucepan with 500-650ml water. Bring it to the boil and reduce the heat.
Simmer for 60 minutes. Add salt to season.
Benefits: Treats constipation, reduces blood fat, has anti-aging properties.
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