When it comes to nutrition tips and beauty hacks, experts and beauty editors rely on ancient Chinese medicine. The ingredients and practices that were already used in China 1,000 years ago are as relevant today as they ever were: namely, while modern, Western methods are usually tailored precisely to the specific problem, Chinese healing methods usually rely on a holistic approach and view the body as a unit.
That’s why we can be sure that Chinese nutritional tips will also ensure beautiful skin, hair and the like – and vice versa. Most of these are based on herbalism.
Here are seven of the most popular Chinese herbs:
1.ginseng
This herb is a real all-rounder: the root is considered a proven means of strengthening the immune system and stimulating the metabolism. This also makes the body more resistant to stress and co. overall. Ginseng also boosts energy reserves and thus effectively combats states of exhaustion [1].
2.Chrysanthemum
This plant is not only beautiful to look at, it also makes us beautiful to look at: Namely, it makes us especially beautiful skin. But the ancient Chinese also used the plant – but for health reasons: It fights breathing problems, high blood pressure and inflammation. By the way, the best way to take chrysanthemum is as a tea [2].
3.Astragalus
It is said to have been growing since the Cretaceous period and still plays an important role in TCM nutrition: the astragalus membranaceus. The herbaceous plant, also known as Huang Qi, is a subspecies of tragacanth root. Since its natural home is believed to be in Mongolia, among other places, the plant is also commonly referred to as Mongolian tragacanth. From a botanical point of view, Astragalus is a legume. In the plant family, it even forms the largest genus with several thousand species [3].
In TCM nutrition, it is mainly the roots of Astragalus membranaceus that are used. Why? Quite simply, they are the most nutrient-rich part of the plant. Leaves and flowers will have to take a back seat. Astragalus roots can be used either dried or in the form of a fine powder. This is usually brewed into a warming tea. For about one cup, you will need one teaspoon of astragalus powder. To enhance the taste of the tea, you can add some lucuma or yacon powder.
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4.Goji Berries
In the 18th century, Asia was the first to talk about these small, red berries that were supposed to benefit our entire body. Expectations for the goji berry were high. Since it still maintains its firm place in TCM nutrition today, it seems to have fulfilled them to the fullest satisfaction. Today, the so-called wolfberry can be found all over the world. However, the highest nutrient content is found in the fruits grown in their natural habitat. This can be found at an altitude of over 1000 meters in southeastern European to western Asian regions.
The fact that the goji berry is so popular all over the world is not least due to its delicious aroma. Even as a snack in between meals it tastes delicious. But our favorite way to enjoy our goji berries is in the form of a refreshing berry smoothie.
5. Coriander Green (Asian Parsley)
The all-rounder of Asian cuisine: Coriander is sprinkled over dishes in Thai and Vietnamese cuisine, just like parsley or chives in this country. But his taste splits the spirits.
- Taste: Described as citrusy-fragrant to sometimes a little soapy. About 20% of the European population can’t stand the taste.
- Appearance: Its leaves look confusingly similar to our parsley – you can immediately tell the difference from the scent. However, coriander green is much more tender and sensitive than parsley.
- Storage: Keeps in the fridge for about 3 days – then it starts to get greasy.
- Trick: Don’t wash the cilantro. Cut off the roots. Place the stems in a glass with 3 cm of water and seal the greens with a plastic bag and a rubber band. Put something into the fridge. Change the water daily if possible – this way the herb will last for almost 2 weeks.
- Use : Pluck the leaves or chop them carefully – the stalks can also be used. They give salads, summer rolls and soups an exotic, fresh taste. As a garnish, they go very well with curries.
- Useless bit of knowledge: The name coriander derives from the Greek word “kóris” – which means “bug”. This association is explained by the smell of the plant, which is said to be reminiscent of the exhalation of bedbugs.
6. Thai basil
Thai basil has nothing to do with our basil in terms of taste. Only its leaves look similar to European basil. But you can already tell the difference by the smell.
There are also 3 different types of Asian Thai basil :
- Horapa
- Maenglak (lemon basil)
- Krapao (Holy Basil)
The best known and most typical of Asian cuisine is certainly the “sweet” Thai basil – called Horapa.
- Taste: Horapa Thai basil tastes intensely of liquorice or anise.
- Appearance: Its leaves resemble European basil in shape. However, the styles have a reddish-violet tone.
- Storage: Keeps in the fridge for about a week. The leaves are quite robust.
- Use : Pluck or chop the leaves carefully. Thai basil is only added to warm dishes at the end and is not cooked with it. It goes well with curries or salads. If the intense taste is too dominant at first, you should use it more sparingly. Thai basil is typical in some Thai dishes such as pad krapao.
- Other Thai basil varieties: Rarer than the most commonly used Horapa are the other two Thai basil varieties Krapao or Maenglak.
Bai Maenglak is also called “Lemon Basil”: You can recognize it by its light green, smooth leaves. It tastes fresh and citrusy and completely different from the Horapa.
Bai Krapao is also called Holy Basil – sometimes it is also called “Indian basil”: It has hairy leaves with jagged edges. Its taste, on the other hand, is completely different and is reminiscent of cloves or allspice.
7. Perilla (in Japan: Shiso)
Perilla – or Shiso – is the all-purpose weapon of Japanese cuisine.
- Taste: The taste is minty-citrusy with subtle notes of anise.
- Appearance: Perilla is a bit like our lemon balm or nettle – but its leaves are reddish-purple, which is why it is also called Red Shiso. Its leaves are jagged and hairy with a fuzz. Its flowers are pink.
- Storage: Keeps in the fridge for about 1 week.
- Usage : Red Shiso is a key ingredient in Japanese umeboshi – salty pickled ume plums that are then fermented . The red shiso then provides the typical coloring of umeboshi. Tempura is also often served with perilla – sometimes the leaves are fried yourself. In Vietnamese cuisine, perilla leaves are also used in summer rolls – and in the case of the Dutch Oven, they are served together with other herbs to wrap the ingredients in rice paper.
- Healing power: Perilla is not only used in the kitchen, but also plays an important role in Chinese medicine and cosmetics. It has an expectorant, cough-relieving and antispasmodic effect, especially in the case of colds. Perilla oil is mainly used in skin care due to its anti-drying properties.
