Cong Bai

Cong Bai in TCM:

English Name: allium, scallion, green onion
Pharmacuetical Name: Bulbus Allii Fistulosi
Properties: acrid, warm
Explore the properties of Cong Bai according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm
Channels: LU, ST
Flavors: pungent
Regulates: disperses cold, eliminates toxins, disperses wind, reduces swelling

Actions / Indications:
  • Releases exterior; induces sweating (for early stage wind-cold; can cook with ginger to make a tea or with rice for food)
  • Disperses cold; unlock yang (abdominal pain, distension; nasal congestion due to cold-blocked yang qi)
  • Relieves Toxicity; disperses clumps (aids lactation by unblocking breasts; for sores and abcesses: used externally as poultice)
  • (cc: caution for deficiency with sweating)
  • (cc: according to some sources, do not use with honey when taken orally)
  • (cooking: add near the end of the decoction)

    Special Notes:
  • Cong Bai as a topical paste with Sheng Jiang and salt was used to treat common cold with marked results. Paste was applied to chest, back, soles, palms, and popliteal fossa for 1 to 2 days.