TCM Materia Medica: Baihe
Baihe is one of the many foods in Chinese culture that spans the divide between food and medicine. It comes from the bulb of the lily species Lilium lancifolium, Lilium brownii, or Lilium pumilum, and its name, which translates as “hundred meetings” refers to the tightly packed scales that make up the bulbs.
It can be used fresh or dried, but outside of China, it is typically only available in its dried form, which can be purchased in East Asian supermarkets or online. In this case, the tough, white scales must be slow-cooked in soup or congee, or soaked before using in other recipes.
Baihe is rich in bioactive compounds, especially saponins, polysaccharides, flavonoids, and alkaloids. These give it a broad range of benefits, including antioxidant, anti-inflammatory, anti-diabetic, anti-fatigue, and antidepressant properties, to name a few.
In Chinese medicine terms, it is neutral, sweet, and slightly bitter, acting upon the Lung and Heart channels. It is primarily used as a yin tonic to moisten the Lung and stop coughing, but is also a useful herb for calming the mind to relieve anxiety and insomnia.
The full traditional Chinese medicine properties of baihe are listed below.
Actions:
Supplement the centre
Tonify qi
Nourish yin
Moisten Lung
Disperse fire
Relieve cough
Nourish the body
Calm the mind
Indications:
Constitutional weakness
Fatigue
Lung deficiency
Chronic respiratory disorders
Cough
Anxiety
Insomnia
Menopausal symptoms
Cautions:
Stomach and Spleen deficinecy-cold
Diarrhoea
Sloppy stools
Related recipes:
For more healthy eating tips according to traditional Chinese medicine, visit the Dietary Therapy section of the website, or book a consultation for personalised advice.