Daikon
| Daikon in TCM:Explore the properties of Daikon according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: cool
Channels: LU
Flavors: sweet, pungent
Special Properties:
clears damp, resolves phlegm, stops bleeding, resolves dryness, resolves food stagnation
In terms of Traditional Chinese Medicine (TCM) Daikon, also known as white carrot, is known for its ability to resolve dampness and phlegm. It also helps to moisten dry lungs, alleviate coughing of blood, alleviate food stagnation, and relieve alcohol intoxication.
In general the ancient Chinese medical texts cite that it enters the lung. Furthermore Daikon is considered to be cool in temperature. The flavor is sweet and pungent.
Daikon is Chinese radish, and often found in ramen noodle dishes. Daikon neutralizes the effect of ginseng, and they should not be used together [22].
For dry cough with yellow sputum take warm daikon and water chestnut juice with a teaspoon of honey. For bronchitis with sore throat mad daikon juice and add 2 drops of ginger juice. Drink lukewarm three times per day. For burns apply grated daikon directly and/or mix with aloe vera. [22]
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