5 TCM Herbs and Recipes for Dry Throats and Stronger Immunity

Hazy weather has been making life hard for many people lately, leaving them with dry throats and irritated eyes. Chinese physician Cheong Chin Siong, 52, runs Bao Chun Tang TCM Health at Fortune Centre in Middle Road, Singapore. He recommends five traditional Chinese medicine (TCM) herbs to ease these problems and strengthen the immune system. TCM is a system of medicine that has been practiced in China for thousands of years. Mr. Cheong says these herbs can be made into simple teas and soups right at home.

The first herb is bei qi, also known as astragalus root, which is said to support the body's immune system. Mr. Cheong suggests combining it with lingzhi mushroom and red wolfberries, both believed to benefit the liver, eyes, and kidneys. To make the brew, add 6g of bei qi, 15g of red wolfberries, and 8g of lingzhi to a pot with 500ml of water. Bring it to a boil, simmer for 20 minutes, then cool and drink. This simple tea is a great starting point for anyone new to TCM.

The second herb is luohan guo, a dried fruit believed to reduce heat in the body, moisten the lungs, and soothe a dry throat. Mr. Cheong recommends drinking this brew two to three times a week, but always after a meal — not on an empty stomach. To prepare it, combine one luohan guo, honeysuckle flowers, licorice root, and mulberry leaf in a pot with one litre of water. Boil the mixture, simmer for 20 minutes, then let it cool before drinking. Many people enjoy this brew because of its natural sweetness.

Black wolfberries, known as hei gou qi, are the third herb on the list. They are believed to nourish the liver and kidneys and help relieve tired or strained eyes. One important tip: always use warm water, not boiling water, because high heat can destroy the antioxidants in these berries. Simply steep 8g of black wolfberries in 250ml of warm water for 30 minutes, then drink. You can even refill the mug with more warm water and steep the same berries a second time.

The fourth herb, jin xian lian, comes from the dried leaves of a plant called Anoectochilus Roxburghii. TCM practitioners believe these leaves can help with sensitive skin, reduce swelling in the joints and throat, and protect the liver and kidneys. To make a brew, steep 2g of jin xian lian and 10g of red wolfberries in 250ml of hot water for 30 minutes. Like the black wolfberry brew, the ingredients can be steeped a second time with fresh hot water. This makes the recipe both easy and economical.

The fifth and final remedy is a warming soup made with ba wang hua, or dried night-blooming cereus flowers. This flower is used in TCM to help the body remove toxins and cool the lungs. When boiled, ba wang hua gives the soup a sweet, slightly sticky texture. Mr. Cheong adds red dates, figs, honey dates, and Chinese apricot kernels to the soup, creating a dish said to nourish the blood, help digestion, and reduce phlegm. He recommends enjoying this soup once or twice a week.

Making the ba wang hua soup takes a little time, but the steps are straightforward. Start by blanching pork bones and spare ribs in boiling water until no blood is visible, then rinse and set them aside. In a fresh pot, bring 3.8 litres of water to a boil and add the meat, ba wang hua, red dates, a honey date, chilled figs, and Chinese apricot kernels. Cover the pot, bring it back to a boil, then lower the heat and simmer for one and a half hours. Finish by seasoning with salt, stirring well, and serving hot.