Turnip
| Turnip in TCM:Explore the properties of Turnip according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: neutral
Channels: LU, ST, SP
Flavors: sweet, bitter, pungent
Special Properties:
circulates qi, circulates blood, clears heat, clears damp, eliminates toxins, resolves phlegm
In terms of Traditional Chinese Medicine (TCM) Turnip is known for its ability to regulate qi and blood circulation. It also helps to clear heat, regulate qi, resolve phlegm, and resolve dampness. They also promote digestion.
In general the ancient Chinese medical texts cite that it enters the lung, stomach, and spleen. Furthermore Turnip is considered to be neutral to slightly warm in temperature. The flavor is sweet, bitter, and pungent.
Turnips are recognized as a toxin neutralizer (HWWF 108) [1]. For indigestion and gas dice 1 turnip and boil in 4 cups of water with 3-4 pieces of tangerines or orange peel . Add 5 slices of fresh ginger root and boil for 30 minutes. Strain and drink 3 cups of the tea nightly after meals [22].
For diarrhea and malaise make steamed turnip cake. Grate 2 cups of turnips and mix with 1 cup of barley flour and water, season to taste, and put the cake in a pan. Steam for 1 hour in a double boiler. Eat 1/4 slice each day.[22]
For a productive cough drink raw turnip juice and mix with honey and warm water. Drink 2-3 cups daily [22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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