Heat-Clearing and Toxicity-Relieving Wine
One: Artemisia Wine
[Source] Compendium of Materia Medica
[Ingredients] Fresh artemisia, glutinous rice 5 kg, yeast as needed.
[Preparation] Wash fresh artemisia, crush to extract 500 ml juice. Cook rice until done, mix in artemisia juice and yeast, brew following standard methods.
[Benefits] Clears summer heat, interrupts malaria, reduces fever.
[Indications] Recurrent malaria, weak patients; persistent low-grade fever in summer without clear cause; tuberculosis with tidal fever.
[Dosage] 20 ml each time, twice daily.
[Food Therapy Notes] Artemisia, also known as wild orchid wormwood, yellow-flowered wormwood, fragrant wormwood, or grass wormwood, is the entire herb of Artemisia annua or Artemisia argyi from the Asteraceae family. It contains bitter compounds, essential oils, artemisinin, and vitamin A. According to traditional Chinese medicine, artemisia is bitter, slightly pungent, and cold in nature, with functions of clearing heat, relieving summer heat, avoiding foul odors, clearing damp-heat, penetrating bone steam, promoting urination, removing jaundice, interrupting malaria, etc. It treats damp-heat diseases, summer-heat febrile diseases, bone-steaming fever, malaria, jaundice, dysentery, skin sores, etc. Its antimalarial effect is attributed to artemisinin. Now artemisinin can be synthesized artificially and industrially produced, showing excellent efficacy against malaria, especially severe malignant malaria. Since ancient times, folk remedies have used artemisia to treat malaria—for example, 60 g artemisia combined with 15 g cinnabar, ground into powder, 6 g taken with warm water, effective for malaria with excessive phlegm but no chill. Brewing artemisia into wine is particularly suitable for chronic conditions, allowing long-term consumption.
Two: Mung Bean Wine
[Source] Introduction to Medicine
[Ingredients] 60 g mung beans, 60 g yam, 45 g coptis, 45 g achyranthes, 45 g ophiopogon, 45 g adenosma, 45 g peony root, 45 g gardenia, 45 g asparagus, 45 g ophiopogon, 45 g trichosanthes root, 45 g honey, 35 g angelica, 9 g licorice, 2.5 kg baijiu (white liquor).
[Preparation] Grind all herbs except honey into fine powder, place in a cloth bag, put into baijiu, seal and soak for 15 days. Filter out residue, mix in honey, bottle, let clarify before storing.
[Benefits] Nourishes yin, moistens lungs, lowers fire, detoxifies.
[Indications] Dry cough due to insufficient lung fluid, scant sputum, dry mouth, irritability.
[Dosage] 10 ml each time, twice daily.
[Food Therapy Notes] Mung beans, also called green beans or small green beans, have been a favorite legume among Chinese people since ancient times and are widely used medicinally. Mung beans can be boiled into soup, cooked into porridge, made into cold noodles, vermicelli, or pastries. They contain abundant nutrients: protein accounts for 23.8% (over three times that of rice), carbohydrates 58.8% (more than twice that of soybeans), plus phosphorus, calcium, iron, and various vitamins. Traditional Chinese medicine considers mung beans cold in nature, sweet in taste, with functions of clearing heat and summer heat, promoting urination, reducing edema, generating body fluids, quenching thirst, improving vision, lowering blood pressure, clearing throat, and aiding digestion. Used for summer heat, swelling, toxic sores, heat-induced dysentery, skin sores, etc. Coptis and gardenia clear heat and detoxify, reduce fire; ophiopogon, honey, asparagus, and ophiopogon nourish yin and moisten lungs, relieve cough; trichosanthes root and ophiopogon clear heat, soothe throat, moisten lungs; yam, peony root, angelica, and achyranthes activate blood, nourish blood, moisten dryness, tonify qi, strengthen stomach. Combined in wine, they effectively clear dryness, moisturize, and enhance blood-nourishing power—ideal for conditions involving lung dryness and fluid deficiency.
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