Traditional Chinese Medicine

Known as chuan xin lian; used, often with other herbs, for infections and fevers.

Perilla leaf (Perillae Folium) is listed in the Chinese and Japanese pharmacopoeias.

Called zi wan ("purple, soft"); recorded in the Shennong Herbal Classic as a lung medicine to moisten the lungs and relieve cough and phlegm.

The root (huang qi) has been used for centuries, often combined with other herbs.

Called bai zhu; a tonic for weak digestion ("spleen deficiency") and for calming the fetus, and a core herb in formulas for irritable bowel.

Called bai zhi; used for centuries for colds, headache, blocked sinuses, toothache and skin sores.

Called dan zhu ye; used for feverish heartburn and thirst, painful urination and tongue sores, and drunk as tea in southern China.

Grown in China for more than 2,000 years; different parts of the tree have been used as folk medicines.

Called ban zhi lian; first recorded in the Ming Dynasty for snake bites, and used to "clear heat and remove toxins", reduce swelling and move blood.

The fruit is valued as a blood purifier, for sore throat and colds, and on the skin for acne, eczema and psoriasis.

Called ji xue teng ("chicken blood vine"); used for nearly 1,000 years for anemia, irregular menstruation and rheumatic joint pain.

Known in Chinese medicine for liver and kidney problems.

Melia has long been recorded in Chinese medical books; its compound toosendanin was developed into a roundworm medicine. It's toxic to the liver.

Traditionally used in Chinese medicine for flu and bad breath.

The bark, leaves, flowers, fruits and roots have long been used in traditional medicine and cooking in China.

Used for rheumatic joint pain, numb limbs and stiff, tight tendons.

Called dang shen; a tonic used alongside or in place of ginseng for about 1,000 years, to strengthen the spleen, stomach and lungs.

Called dong chong xia cao ("winter worm, summer grass"); used for over 700 years as a tonic for the lungs and kidneys.

Recorded since 1476 and listed in the Chinese Pharmacopoeia; used to increase urination and reduce swelling.

Called shan zhu yu; recorded since the Shennong Ben Cao Jing and used for about 2,000 years as a liver and kidney tonic, and for dizziness, ringing in the ears, frequent urination and heavy sweating.

The seed, tu si zi, is a top-grade tonic in the Shennong Herbal Classic, used for the liver and kidneys, eyesight, keeping pregnancies stable and fertility.

Called suo yang; used for centuries to "tonify kidney yang" and enrich the blood.

Called da huang; used for thousands of years as a purgative to "clear heat", and to restore menstruation and relieve "blood stasis".

Called dan shen; the root is widely used in Chinese medicine, especially for the heart and circulation.

One of the herbs most commonly used by Traditional Chinese Medicine practitioners, with a long history in China, Korea and Japan, mainly for women's reproductive problems such as period pain, missing periods and menopause.

Called gu sui bu; commonly used to prevent and treat bone diseases such as osteoporosis.

Called wu zhu yu; recorded in the Shennong Herbal Classic and used to dispel cold, relieve pain and stop vomiting and diarrhoea. It's mildly toxic.

Called he shou wu; first recorded in the Kaibao Bencao (973–974 AD). Processed root is used to darken hair, nourish the liver and kidneys and as an anti-ageing tonic; raw root to relax the bowels.

Called gou teng; used for over 1,500 years to "extinguish wind" and "calm liver yang": for convulsions, tremors, high blood pressure, headache and dizziness.

Called tian ma; recorded in the Shennong Herbal Classic over 2,000 years ago and used for headache, dizziness, high blood pressure, stroke and numbness.

Fresh ginger (Sheng Jiang) has been used since ancient times and appears in the Shen Nong Ben Cao Jing, one of the oldest Chinese herbal texts. The Chinese Pharmacopoeia lists it to ease the early stage of colds ("exterior syndrome"), to "disperse cold", and to stop vomiting.

Long used in Chinese medicine for cough, diarrhea and other conditions.

Used in traditional Chinese medicine as a calming herb, and as an adaptogen.

Called bei sha shen; recorded in the Shennong Herbal Classic and used to nourish yin, clear the lungs and help the stomach.

Known in China for over 2,000 years as a tonic for various organs.

Both plants are used for gallstones and urinary stones. Lysimachia christinae is the only ingredient in Jin Qian Cao capsules. Desmodium styracifolium is listed in the Chinese Pharmacopoeia and is also used for poor bile flow, hepatitis and jaundice.

Called xian mao; the rhizome is used as a tonic for vitality, the liver and kidneys, and for rheumatic conditions.

Used as a medicinal herb.

The tea plant was first grown in China thousands of years ago, and tea has been used for health for about 3,000 years.

A classical formula that tonifies qi and blood and strengthens the spleen and heart; used for palpitations, forgetfulness, insomnia, poor appetite and tiredness.

The leaves are a well-known Chinese medicine for bone conditions such as osteoporosis and osteonecrosis.

Known as jiaogulan, a traditional Chinese medicinal herb that is also widely used in foods, teas and supplements.

Used in China for thousands of years, first recorded in the Jin Dynasty (266–317 AD).

Known as jin yin hua; used for fevers, sore throats, skin sores and boils, and infectious diseases.

Called ban lan gen; used for centuries to "clear toxins", for flu and other viral infections, fever, cough and sore throat.

Called ju hua; recorded since the Shennong Herbal Classic. Used to "disperse wind-heat", calm the liver, brighten the eyes, and for dizziness and colds.

Called hai feng teng; used for over 2,000 years to dispel rheumatism and relieve joint pain.

Called jie geng; first recorded in the Shennong Herbal Classic and used to clear phlegm, ease sore throats and treat cough and lung abscesses.

First recorded in the Ming Yi Bie Lu; used for thousands of years to warm the stomach, dispel cold and relieve stomach pain, vomiting and diarrhoea.

Used historically for coughs, asthma, wounds and lung, liver and artery diseases.

Called wu yao; the roots and leaves have been used for thousands of years as medicine and food, for digestive, urinary and inflammatory problems.

Called hou po; used to move qi, "dry dampness" and ease breathing, and with huang lian (coptis) for dysentery, bloating and stomach pain.

The root (qiancaogen) is used mainly to stop bleeding; it's listed in the Chinese Pharmacopoeia.

Called xiang ru; used for about 1,500 years as food and medicine to bring on sweating and treat summer colds, heatstroke and diarrhoea.

Dried leaves (moxa) are burned on or near the skin in moxibustion.

Rhizome used for liver problems, stomach pain, breast tenderness and period problems.

Called song luo; first recorded in 101 BC, though rarely used today.

Called mai dong; one of the three herbs in the classical formula sheng mai, used to "supplement qi and yin".

Called huang jing; used for over 2,000 years as a superior tonic for qi and yin and to strengthen the spleen, lungs and kidneys.

Called zhu ling; used for swelling (oedema), scanty urine, urinary problems, vaginal discharge, jaundice and diarrhoea.

Called fu ling; recorded in the Shennong Herbal Classic and used for over 2,000 years to promote urination, "remove dampness", strengthen the spleen and calm the mind.

Called xia ku cao; recorded since the Han Dynasty and used as both a medicine and a food.

Based on Yin Qiao San from the classic Analysis of Warm Diseases; used early in colds and flu to expel "wind-heat", for fever, sore throat and headache.

Called zhu ma gen; the root is used for threatened miscarriage, colic in pregnancy, impetigo and vaginal discharge.

Called chi shao; a "heat-clearing, blood-cooling" herb used to relieve "blood stasis" and pain, for nosebleeds, sore eyes, period pain and injuries.

Called lu gen; used to "clear heat" and increase urination, for fever, nausea and urinary problems.

Called di huang; recorded in the Shennong Herbal Classic and used for centuries to strengthen the "kidneys" and treat kidney diseases.

Holds an important place in the traditional medicine of China, Japan, Korea and other Asian countries, where it's used to increase energy, boost the immune system and support general health.

Used for thousands of years in traditional Chinese medicine.

Valued for its healing properties since ancient times.

Used for coughs, liver conditions, stomach problems and sweating, and as a tonic for energy. Its Chinese name, wu wei zi, means "five-flavored fruit".

Called xuan shen; recorded in the Shennong Herbal Classic and used to "clear heat", nourish yin and "remove toxins", for sore throat, abscesses and constipation.

Called huang qin; used for over 2,000 years and listed in the Chinese Pharmacopoeia, traditionally to "clear heat", "dry dampness", stop bleeding and calm the unborn baby.

Used since ancient times to relieve cough, aid digestion, get the blood moving and ease pain.

Called shan zha; used for over 2,000 years as food and medicine for indigestion (especially after meat), high blood fats and "blood stasis".

A classical formula first recorded about 1,000 years ago, used to "supplement qi and yin" and for heart symptoms such as palpitations.

Called shi hu; ranked a premium herb in the Shennong Herbal Classic and used to strengthen the eyes and nourish yin.

Called tian hua fen; first recorded in the 7th century. Used to "clear heat", reduce swelling, regulate menstruation and, historically, to cause abortion.

Called yu zhu; listed as a superior-grade herb in the Shen Nong Ben Cao Jing and used as both food and medicine.

Called ku shen; recorded in the Shennong Bencao Jing and used for over 1,700 years for dysentery, jaundice and skin diseases.

Used to "dispel wind and dampness", promote blood circulation and relieve pain.

Used to regulate qi flow, relieve pain and improve digestion.

Known as Guan Ye Lian Qiao (贯叶连翘). Historically used for vomiting or coughing up blood, bleeding between periods, irregular periods, bleeding from injuries and wound care.

Technical detail: hematemesis, hemoptysis, metrorrhagia, traumatic hemorrhage.

Used in Chinese medicine to "warm" the body, ease pain and help the flow of qi, and in formulas for belly pain.

Called bai bu; used across South and East Asia to relieve cough and phlegm, for asthma, and to kill lice and other pests.

Recorded in Chinese medicine, where it's considered to reduce inflammation and to be calming.

Called gua lou pi; used for about 2,000 years for heart and blood-vessel diseases such as angina, and for cough with "lung heat" and phlegm.

Used as a tonic to improve general health and boost the immune system.

Known as Jiang Huang (姜黄). Traditionally used to "promote blood circulation", "resolve blood stasis" (poor blood flow, in Chinese medicine terms) and relieve pain, and prescribed for conditions involving "stagnation" and swelling.

Used for inflammation, ulcers, swelling, venom and pain.