TCM Treasures - Cong bai 葱白

Cong bai, the white part between a spring onion's green leaves and its root, is a popular food and traditional Chinese medicine, used to treat ailments such as colds, dysentery, acute mastitis, urinary problems, and headaches and stomachache caused by chills.

It is a "warm" herb that is said to promote yang energy flow.

Cheap and available in any market, cong bai has been a first aid mainstay for Chinese families for thousands of years.

Flexible, it can be boiled with water and cooked with rice wine to drink, mashed and applied as a poultice to painful swellings, or folded and squeezed to ear and nostril.

Research has indicated that cong bai can help treat stomach cancer as it lowers levels of the nitrite in the stomach.

In addition, if applied to the skin cong bai forms a protective layer that keeps bugs and germs at bay. The sulfide contained in the plant repels insects and kills bacteria.

Its contents can be expelled through the sweat gland, urethra and respiratory tract. Thus it can help eliminate phlegm, promote diuresis and induce perspiration.

Cong bai bag

Mash 15g cong bai, 15g ginger and 3g salt. Wrap the mixture in a gauze bag.

Apply it on the chest, back, palms, foot arches and armpits, then lie down.

Benefits: Treats bad colds. You will begin to sweat after about half an hour and the symptoms, such as headache and high fever will disappear gradually. The next morning the cold should be cured.

Cong bai porridge

Cook 50g rice. When it's almost finished, add several cong bai and some sugar to the porridge.

Have it when it's hot until you slightly sweat.

Benefits: Dispels cold and warms the stomach.

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