Several herbs used in TCM

LIANG GUOXIU/CHINA DAILY

Perilla leaf

Perilla leaf, or "zi su ye", is an aromatic and flavorful herb frequently found in Korean and Japanese cooking. In TCM, its warming nature and acrid flavor promote sweating to expel external pathogens. It also supports the circulation of qi — vital energy throughout the body — while harmonizing the digestive system.

Apple

As the Western proverb goes, "An apple a day keeps the doctor away." In TCM, this sweet and cooling fruit not only quenches thirst and aids digestion but also helps relieve restlessness and counteracts the effects of alcohol.

Liquorice root

In TCM, liquorice, known as "gan cao", is considered neutral in nature, meaning it typically does not disrupt the body's balance. It is often used to harmonize the properties of other herbs. With its sweet flavor, liquorice can help slow down acute reactions and detoxify the body. It also has a tonic effect, replenishing qi and regulating the spleen.

Mint

Mint, or "bo he", has long been enjoyed as a tea and food flavoring. In TCM, it is valued for its pungent, aromatic, and cooling properties. With its refreshing taste and strong scent, mint is often used to relieve headaches and dizziness, improve eyesight, soothe sore throats, clear up rashes, and alleviate anxiety and stress.