Name: Mai men dong
Latin Name: Ophiopogon japonicus Ker-Gawl.
Taste: Sweet, slightly bitter
from Chinese historical sources:
THE HERBAL CLASSIC OF SHEN-NONG: "Sweet and mild in flavour, it is
used most often in cases where stagnation of vital energy in the
chest and abdomen is harming the organs of the body through surfeit;
where blockage of the mai channels in the stomach; and in cases of
physical weakness and of loss of vitality."
ON THE PROPERTIES OF HERBS: "Used as a subsidiary ingredient in
treatment. A remedy for hot poison, chronic thirst, edema, and
dropsy, expelling surplus fluid, countering flaccidity of the heart,
alleviating suppurations of the skin, and discharging turbid semen.
Indicated in cases of stagnation of vital energy in the chest and
abdomen; skin congestion; blurred vision; fullness of heart; and
consumptive diseases manifesting in feverish symptoms and coughs."
MATERIA MEDICA: "A cure for the five impairments which affect the
heart, the liver, the spleen, the lung and the kidney; and for the
seven damages... It calms and soothes the spirit, quenches thirst,
counters weight gain, treats those diseases bringing symptoms of
high fever and dementia, and alleviates coughing."
MATERIA MEDICA: "Its flavour is sweet and mild, and its nature,
although slightly cold, is not poisonous. Use to counter
unaccustomed feelings of heaviness, blurred vision, fullness of
heart, and against consumptive diseases, marked by fever and
coughing, which arise from depleted energy of internal organs and
chronic thirst. Alleviates vomiting; counters flaccidity of the
muscles and coldness at the extremities; strengthens Ying-energy and
promotes spermatogenesis; protects against polyorexia; raises vital
spirits, settles the energy of the lungs; calms the five internal
organs; helps the body to lay down healthy fat; improves the
complexion; brings male offspring."
Lily turf Tuber ,Mai
Dong,Mai men dong ,Ophiopogon japonicus Ker-Gawl.
cup and teapot with hot water. Use about 2 teaspoons for every 500ml
of water. Infuse in hot water at 90℃to 95℃ for 2
to 4 minutes for the first and second brewing. Gradually increase
steeping time and temperature for subsequent brewing.