Common TCM Herbs and What They Do

**Goji Berry (枸杞 Gou Qi Zi)** — Nourishes Liver and Kidney Yin, brightens the eyes. Used in soups, teas, and congee. One of the most widely consumed TCM herbs globally. **Astragalus Root (黄芪 Huang Qi)** — Tonifies Wei Qi (defensive energy), strengthens the immune system. Often added to chicken soup in winter. Research supports immunomodulatory effects. **Dang Gui (当归)** — Nourishes and moves Blood. Central to many formulas for menstrual irregularity and anaemia. Has a distinctive sweet, slightly bitter flavour. **Ginger (生姜 Sheng Jiang)** — Warms the Middle, disperses cold, stops nausea. Fresh ginger is used differently from dried ginger in TCM — fresh warms the surface, dried warms the interior. **Licorice Root (甘草 Gan Cao)** — Harmonises formulas, tonifies Qi, clears heat. Present in the majority of TCM prescriptions as a moderating agent. **Chrysanthemum (菊花 Ju Hua)** — Clears Liver heat, brightens eyes, disperses wind-heat. A common tea ingredient, especially for eye strain and headaches. **Hawthorn Berry (山楂 Shan Zha)** — Moves food stagnation, aids digestion of fatty foods, moves Blood. Popular as a snack (tanghulu) and digestive tea. **Lotus Seed (莲子 Lian Zi)** — Calms the mind, tonifies the Spleen, stabilises the Kidneys. Used in desserts and congee for insomnia and anxiety. ⚠️ Always consult a licensed TCM practitioner before using herbs therapeutically. Self-prescribing complex formulas carries risks.