Rehmannia Glutinosa Congee

[Eruting Qunfang Pu]

The author of this book, Wang Xiangjin, styled himself Jinchen and also known as Kangyu, was a native of Jinan during the Ming Dynasty and once served as the Right Minister of Zhejiang. He authored works such as Qunfang Pu and Jian Tong Zai Bi. This book includes 18 medicinal porridge recipes, among which the Rehmannia Glutinosa Porridge is selected from Volume One of Er Ru Ting Qun Fang Pu.

[Ingredients of the Porridge Prescription] Approximately 50 milliliters of fresh Rehmanniae Radix juice (or 60 grams of dried Rehmanniae Radix), 60 grams of non-glutinous rice, and two slices of ginger.

[Efficacy and Indications] Clearing heat and promoting fluid production, cooling blood to stop bleeding. Applicable to the late stage of febrile wellness with consumption and injury of yin fluid, persistent low-grade fever, fever due to Yin Deficiency with a sensation of heat creeping up from the bones, or high fever with restlessness, dry mouth and thirst, and oral and nasal bleeding.

[Decoction Method] Take an appropriate amount of fresh Rehmanniae Radix, wash and cut it into sections. Extract about 50 milliliters of Rehmanniae Radix juice each time, or use 60 grams of dried Rehmanniae Radix to decoct and obtain the medicinal juice. First, cook congee with japonica rice and water. After boiling, add the Rehmanniae Radix juice and ginger, and cook it into thin congee for consumption.

[Explanation of Congee Efficacy] Rehmanniae Radix is a commonly used herb in traditional Chinese medicine. Clinically, it is generally divided into prepared Rehmanniae Radix, dried Rehmanniae Radix, and fresh Rehmanniae Radix, each with different functions: prepared Rehmanniae Radix is good at nourishing blood, dried Rehmanniae Radix focuses on nourishing yin, and fresh Rehmanniae Radix generates body fluids and clears heat. In this congee recipe, fresh Rehmanniae Radix is used to make the congee.

Rehmanniae Radix Fresh is the fresh rhizome of the plant Rehmannia glutinosa (Scrophulariaceae). It is generally unearthed from September to November, and can also be harvested in spring. When digging, care should be taken not to damage the outer skin, as it is prone to rot and deterioration otherwise. After harvesting, place it on the ground and cover it with dry soil, allowing it to be used as needed. However, it is generally no longer suitable for use after three months of storage. Fresh Rehmanniae Radix is considered of good quality if it is crisp, with a fleshy, light yellow cross-section displaying a chrysanthemum-like pattern. It was originally mainly produced in the Xinxiang area of Henan Province, but is now produced in most regions of China.

In traditional Chinese medicine, fresh rehmannia root (Rehmannia glutinosa Libosch.) tastes sweet and juicy with a slight bitterness. It is cool in nature, not stagnant, moistening but not greasy. Its main functions are to clear heat, generate body fluids, cool blood, and stop bleeding. As stated in New Compilation of Materia Medica, “Rehmannia root can cool the fire in the head and face, clear heat from the Lungs and Liver. In cases of uncontrolled flow of hot blood, such as hematemesis, epistaxis, or hematochezia, it should be used as the main supports.” Boiling it into porridge is suitable for conditions in the middle to late stages of high-fever wellness (such as epidemic cerebrospinal meningitis, Japanese encephalitis, septicemia, or heatstroke), where there is heat-induced fluid injury, Yin Deficiency with internal heat, restlessness, thirst, severe heat with bleeding, including hematemesis, epistaxis, hemoptysis, and uterine bleeding in women. According to traditional Chinese medicine theory, “The Liver stores blood and opens into the eyes.” Therefore, as recorded in Er Ru Ting Qun Fang Pu, “Rehmannia Root Porridge: If one wakes up with red eyes, it is due to blood heat. When lying down, blood returns to the Liver, hence the heat. Soak half a liter of glutinous rice in fresh rehmannia root juice, dry it in the sun, repeat the soaking and drying process three times. Each night, cook a bowl of porridge with the rice and eat it. One will recover in a few days.” This actually utilizes the function of fresh rehmannia root in clearing heat and cooling blood.

[Precautions] Shengdihuang porridge belongs to heat-clearing medicinal porridge and should not be consumed for a long period. As ancient medical practitioners said, “This ingredient can be used in larger amounts but not frequently, and can be used temporarily but not for an extended period.” Adding some ginger during cooking is precisely to protect the stomach qi. Additionally, according to the record of “avoiding three whites” in the Discussion on Medicinal Properties, when consuming Shengdi porridge, it is advisable to avoid eating scallion whites, leek whites, Chinese chive whites, and radishes.

[Reference Materials]

[Yin Shan Zheng Yao · Volume II]: “Rehmannia Glutinosa Congee: supports consumptive fever with heat emanating from the bones, weakness in the limbs, gradual emaciation, and restlessness helps maintain sleep. One gourdful of fresh rehmannia glutinosa juice, and two cups of juice extracted from ziziphi spinosae semen by绞 (twisting in water). The above ingredients are boiled together and simmered for several boils, then add three gourdfuls of rice to cook into congee, which should be consumed on an empty stomach.”

[Prescriptions from the Great Peace for Universal Benefit · Volume 96 · Various Prescriptions for supports Restless Heat Due to Food Intake]: “For supports restlessness and dryness in the Heart and diaphragm, dry mouth, thirst, poor appetite, and red and scanty urine, here is the Prescription for Fresh Rehmannia Congee. One gě of fresh rehmannia juice, half a gě of ginger juice, one gě of honey, two gě of japonica rice, and two gě of bamboo juice. For the above ingredients, first cook the rice into congee. When it is nearly done, add the fresh rehmannia and ginger juices and cook until well-done. Then add the honey and bamboo juice, stir well, and consume it a while after meals or before going to bed.”

[Zunsheng Bajian · Volume 11]: “In October, take over ten jin of fresh Rehmanniae Radix. Pound it to extract the juice. For every jin of juice, add four liang of white honey, and boil it into a paste. Store and seal it well. When cooking three he of porridge, add two to three qian of the Rehmanniae Radix paste and a small amount of ghee, and consume it to nourish yin and moisten the Lungs.”

[Piao Xian Shen Yin · Volume II]: “Rehmannia Congee. Chop two heaped spoons of Rehmanniae Radix. When the water boils, add rice and put them together into a pot. First, use two heaped spoons of butter and one heaped spoon of honey, stir-fry them together until fragrant and cooked. When the congee is cooked, add the mixture and cook together. Take the cooked congee for consumption. It can greatly harmonize blood and generate essence.”

Q1: What are the health benefits of rehmannia glutinosa congee in traditional Chinese medicine?

A1: Rehmannia glutinosa congee benefits include nourishing yin, cooling blood, and strengthening the kidneys and liver. It is traditionally used to alleviate symptoms such as dizziness, fatigue, low back pain, and dry mouth, making it a valuable tonic for yin deficiency. The congee is also believed to support overall vitality and recovery after illness.

Q2: How to make rehmannia glutinosa congee using a traditional Chinese medicine recipe?

A2: To make rehmannia glutinosa congee, start with approximately 50 ml of fresh rehmannia glutinosa juice or about 15–20 grams of dried slices. Combine it with 100 grams of rice and plenty of water, then simmer gently until the congee thickens. This traditional Chinese medicine recipe ensures the herb’s medicinal properties are preserved, and the congee should be consumed warm for best effect.

Q3: What is the rehmannia glutinosa congee recipe from the Eruting Qunfang Pu?

A3: The rehmannia glutinosa congee recipe from Eruting Qunfang Pu, a Ming dynasty text by Wang Xiangjin, features fresh rehmannia glutinosa (about 50 ml juice) cooked with rice into a porridge. This traditional Chinese medicine recipe is one of 18 medicinal porridges in the book, emphasizing simplicity to harness the herb’s cooling and nourishing qualities. The congee is prepared by simmering the ingredients until the rice breaks down into a smooth consistency.

Q4: Why is rehmannia glutinosa congee used in traditional Chinese medicine?

A4: Rehmannia glutinosa congee is used in traditional Chinese medicine to address yin deficiency patterns, such as heat sensations, insomnia, and dry mouth. The congee form is gentle on digestion, allowing the herb’s properties—like cooling blood and strengthening kidneys—to be gradually absorbed. It is also valued for supporting blood health and overall vitality, especially during recovery.

Q5: Can rehmannia glutinosa congee be made from dried herb instead of fresh?

A5: Yes, rehmannia glutinosa congee can be made using dried rehmannia slices, though fresh is preferred in the traditional Chinese medicine recipe from Eruting Qunfang Pu. When using dried herb, soak about 15–20 grams in water before cooking with rice until the congee thickens. The benefits remain similar, but fresh rehmannia is believed to offer stronger cooling properties to nourish yin effectively.