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TCM Treasures - Sha ji 沙棘
By Wing Tan |
March 3, 2013, Sunday
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Print Edition
Print Edition
SHA ji, or seabuckthorn, is a tough desert plant, which survives in barren and saline-alkali land, enduring drought and sandstorms. It is widely planted in northwest China to prevent desertification.
It's also a herbal medicine, with the roots, fruit, leaves, stalks and flowers used. Its tiny golden sha ji fruits can relieve cough, reduce phlegm, strengthen stomach, improve digestion, lower cholesterol, promote blood circulation and protect heart.
It is rich in Vitamin C - containing three times as much as kiwi fruit - and various amino acids. It was recognized by the State Health Ministry as a plant medical and food plant in the early 1980s.
China was the first country to use sha ji to treat diseases. In Tibet, people have picked sha ji fruit to cure cough and asthma for hundreds of years.
The fruit is harvested in September and October, and dried in the sun. According to traditional Chinese medicine, sha ji is a "warm" herb with a sour taste. It is usually boiled in water for concoction or smashed fresh to apply on the skin.
Today sha ji is found in many products, including wine, juices, candies, jelly, jam, oils and skincare products.
Prescriptions & Usage:
Sha ji juice
Wash fresh sha ji fruit clean.
Add to some rocky sugar and cold water.
Mix them together in an electric blender.
Benefits: Improves digestion
Sha ji and Chinese yam
Slice the Chinese yam and steam for about 10 minutes.
Extract juice from fresh sha ji, pumpkin and orange. Add a little salt to flavor.
Pour the juice over the yam.
Benefits: Lowers cholesterol, treats coughs
Sha ji and hawthorn tea
Boil 9g dried sha ji fruit and 15g dried hawthorn in water for about 10 minutes.
Make it your daily drink.
Benefits: Improves digestion
It's also a herbal medicine, with the roots, fruit, leaves, stalks and flowers used. Its tiny golden sha ji fruits can relieve cough, reduce phlegm, strengthen stomach, improve digestion, lower cholesterol, promote blood circulation and protect heart.
It is rich in Vitamin C - containing three times as much as kiwi fruit - and various amino acids. It was recognized by the State Health Ministry as a plant medical and food plant in the early 1980s.
China was the first country to use sha ji to treat diseases. In Tibet, people have picked sha ji fruit to cure cough and asthma for hundreds of years.
The fruit is harvested in September and October, and dried in the sun. According to traditional Chinese medicine, sha ji is a "warm" herb with a sour taste. It is usually boiled in water for concoction or smashed fresh to apply on the skin.
Today sha ji is found in many products, including wine, juices, candies, jelly, jam, oils and skincare products.
Prescriptions & Usage:
Sha ji juice
Wash fresh sha ji fruit clean.
Add to some rocky sugar and cold water.
Mix them together in an electric blender.
Benefits: Improves digestion
Sha ji and Chinese yam
Slice the Chinese yam and steam for about 10 minutes.
Extract juice from fresh sha ji, pumpkin and orange. Add a little salt to flavor.
Pour the juice over the yam.
Benefits: Lowers cholesterol, treats coughs
Sha ji and hawthorn tea
Boil 9g dried sha ji fruit and 15g dried hawthorn in water for about 10 minutes.
Make it your daily drink.
Benefits: Improves digestion
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