Classical Chinese medicine utilizes hundreds of individual herbs to create formulas that treat the entire spectrum of human illness. In my own pharmacy, I stock roughly 300 herbs. Of these, some are considered to be food grade. They are mild, gentle and safe for long term use. These herbs are food as much as they are medicine, and can be ingested alone or with food to enhance their effect. Generally, these herbs are tonifying – they supplement the Qi, Blood, Yin, Yang and Essence of the body, and in this way both prevent sickness and aid in recovery from illness.
Bai He – Lily Bulb
Flavor and Nature: Sweet; Cool
Channels Entered: Heart and Lungs
Functions: Nourishes the Yin, moistens the Lungs and stops cough; Clears heat from the Heart and quiets the spirit
Dosage: ¼ cup cooked along with 1 cup of rice, soup, or soaked and added to stir-fry
Indications: Lily Bulb moistens the Lungs and clears heat from the Heart. It is used in Chinese medicine to treat dry cough and sore throat that are caused by dryness and heat. It aids in regulating hunger that arises from Stomach dryness. According to Zhang Zhongjing in his text the Jingui Yaolue, lily bulb is beneficial in treating parasites, anxiety and depression. In modern terms, it is nourishing, restorative and calming to the nervous system.
To learn more about Lily Bulb, see my article The Treatment of Nervous System Dysregulation with Chinese Herbal Medicine
Lily Bulb and Sweet Pear Lily Cough Powder can be ordered through the office via Stems and Branches Herbal Pharmacy.