Peppermint, Honeysuckle & Mung Bean Soup for Summer Comfort

Introduction to a Traditional Herbal Preparation (Functional Food)

Peppermint, Honeysuckle, and Mung Bean Soup (Bo He Yin Hua Lü Dou Tang) is a time-honored traditional Chinese functional food, blending the essence of three food and herb substances: Peppermint (Mentha haplocalyx), Honeysuckle Flower (Lonicera japonica), and Mung Bean (Vigna radiata). This soup has earned the folk reputation of “summer’s premier cooling soup,” particularly in southern China, where during the height of summer, households often brew a pot of this cooling and refreshing Peppermint, Honeysuckle, and Mung Bean Soup to soothe occasional irritability and discomfort associated with warm weather.

From the perspective of traditional food practices, *Mentha haplocalyx* (Peppermint) and *Lonicera japonica* (Honeysuckle) Mung Bean Soup belongs to the category of cooling and refreshing herbal preparations. Its formula is well-balanced, with a clear, cool, and naturally sweet taste, offering both the dense, smooth texture of mung bean paste and the herbal fragrance of peppermint and honeysuckle. It is not merely a summer beverage but also a traditional recipe used for generations to help maintain comfort during seasonal warmth and occasional wind‑heat‑like discomfort. Tested through centuries of folk use, it remains widely recommended to this day.

The preparation of this food is not complicated, but the selection of ingredients is meticulous. High-quality mung beans (Vigna radiata) should be plump, full-grained, and bright green in color. Honeysuckle (Lonicera japonica) is best sourced from Mi County, Henan. Peppermint (Mentha haplocalyx) should be chosen with thick leaves, purple stems, and a rich aroma. Only when these three ingredients are combined can their optimal culinary and wellness effects be achieved, bringing a touch of coolness to the hot summer days.

Wellness Benefits of This Herbal Preparation

“Mentha haplocalyx (Bohe, Chinese mint), Lonicera japonica (Jinyinhua, honeysuckle flower), and Vigna radiata (Lüdou, mung bean) Decoction helps support the body’s natural cooling functions and overall wellness. Mung bean is cool in nature and sweet in taste; it helps maintain comfort during warm seasons. Honeysuckle flower is sweet and cold; it supports lung and stomach comfort and helps maintain skin wellness. Peppermint is acrid and cool; it promotes respiratory comfort and helps maintain clear head and eyes. When used together, the three enhance the cooling sensation and focus on supporting the body’s natural toxin‑response mechanisms, providing good comfort for common warm‑weather occurrences such as occasional thirst, feeling of fullness, and throat discomfort.”

Additionally, this formula can help maintain normal urination, occasional fluid balance, and comfort during warm conditions. Mung bean (Phaseolus radiatus) possesses notable diuretic properties, helping the body’s natural processes. Honeysuckle flower (Lonicera japonica) supports the body’s natural defenses against environmental influences, offering supportive effects for common warm‑season concerns such as occasional intestinal and skin discomfort. The menthol in peppermint (Mentha haplocalyx) dilates skin capillaries, promotes sweat secretion, and aids in thermoregulation. Therefore, regular consumption of this decoction can help support seasonal wellness, such as maintaining comfort during hot weather and occasional warm‑weather respiratory concerns.

The Role of Traditional Chinese Food Philosophy

Support the Body’s Natural Cooling Processes

According to Traditional Chinese Food Philosophy, warm weather is a prevailing environmental influence during the summer season, making the human body more prone to temporary sensations of heat and thirst. Mung bean (Phaseolus radiatus) enters the Stomach Meridian (ST) specifically and can help maintain a cool sensation in the body; Honeysuckle flower (Lonicera japonica) enters the Lung (LU) and Stomach (ST) Meridians and can promote comfort from within; Peppermint (Mentha haplocalyx) is light, clear, ascending, and dispersing in nature, and can guide the other ingredients to support the body’s surface. When combined, these three herbs allow the body to feel comfortable from the inside out, just as the *Compendium of Materia Medica (Bencao Gangmu)* states: “Though mung bean shares the effects of red bean (Adzuki bean, *Phaseolus angularis*) in supporting normal fluid balance and skin health, it surpasses it in nourishing the body during warm conditions.”

Promote Respiratory Comfort, Soothe the Throat, Support Mental Clarity, and Maintain Visual Comfort

Mentha haplocalyx (peppermint/field mint) is pungent and cool in nature, entering the Lung and Liver meridians. It helps maintain respiratory comfort, supports clear head and eyes, and soothes the throat. Lonicera japonica (honeysuckle) also helps maintain lung comfort, and supports throat comfort. When used together, they are highly supportive for occasional sensations of heat in the upper body, such as temporary throat discomfort, hoarseness, and occasional eye irritation. Modern research has also confirmed that the volatile oils in peppermint help support respiratory tract comfort, while chlorogenic acid in honeysuckle supports the body’s natural defenses against various environmental factors. This provides scientific evidence supporting the throat‑soothing benefits of the Peppermint, Honeysuckle, and Mung Bean Decoction.

Suggested Uses

This product may be especially suitable for laborers working in warm summer environments, outdoor sports enthusiasts, and white‑collar workers who spend long hours in air‑conditioned offices. For individuals who occasionally experience a sensation of internal heat, dry mouth, or digestive discomfort, regular consumption of this soup can help maintain comfort. Additionally, individuals experiencing occasional heat‑related concerns such as temporary throat or skin discomfort may find this beverage helpful as part of a balanced lifestyle.

For children, Mint, Honeysuckle, and Mung Bean Decoction (Bo He Yin Hua Lü Dou Tang) can also be a refreshing summer beverage. In summer, children are prone to occasional heat‑related skin concerns. Drinking this decoction can help support the body’s natural cooling functions and promote skin comfort. However, it should be noted that children’s digestive systems are delicate, so the dosage and concentration should be reduced when administering. A small amount of rock sugar or honey can be added to enhance the taste.

Considerations for Certain Individuals

Individuals with occasional digestive sensitivity may wish to limit intake. Mung bean is cool in nature, while honeysuckle flower and peppermint are both cool‑natured substances. For those who typically have a sensitive digestive system, loose stool, or occasional stomach discomfort, drinking large amounts may affect digestive comfort. If such individuals truly wish to consume it, it is recommended to combine it with warming ingredients like ginger and jujube to balance its cool nature.

In addition, pregnant women and those during menstruation should use with caution and consult a healthcare professional. Mentha haplocalyx (peppermint) may have mild effects on the body, while Lonicera japonica (honeysuckle flower) is cool in nature. For women with a cool constitution who experience occasional menstrual discomfort, consuming cool‑natured foods may affect circulation. Individuals currently taking other medications are also advised to consult a healthcare professional before deciding whether to consume it, to avoid any potential interactions.

Ratio of Ingredients in the Formula

Here is the standard formula for Mint and Honeysuckle Mung Bean Soup (based on 4 servings): Mung bean (Vigna radiata) 120 g, dried Honeysuckle flower (Lonicera japonica) 15 g, fresh Mint leaves (Mentha haplocalyx) 30 g (or dried Mint 10 g), Rock sugar (Saccharum granorum) 30 g, and purified water 2000 ml. In this ratio, the mung bean is the main ingredient, used in the largest amount to support its cooling and nourishing effects. Honeysuckle and mint are auxiliary ingredients, used in moderate amounts to leverage their aromatic and dispersing nature.

In practice, adjustments can be made according to individual needs and seasonal variations. If a stronger cooling sensation is desired, increase Lonicera japonica (honeysuckle) to 20 g; if occasional dizziness is more pronounced, increase Mentha haplocalyx (peppermint) to 15 g (dried product). For children, the dosage should be halved: Phaseolus radiatus (mung bean) 60 g, Lonicera japonica 7 g, fresh Mentha haplocalyx leaves 15 g, and an appropriate amount of rock sugar. Note that all materials should be dry and free from mold; fresh mint leaves should be picked and used immediately to ensure rich aroma.

Preparation Method

Step 1: Soak the mung beans (Phaseolus radiatus) in clean water for at least 2 hours, preferably overnight, so that they become soft and mushy during cooking. Quickly rinse the honeysuckle (Lonicera japonica) under running water to remove surface dust. Remove the old stems from the fresh mint leaves (Mentha haplocalyx), soak them in light salt water for 10 minutes, then drain and set aside.

Step 2: Take a clay pot or a stainless steel pot. Place the soaked mung beans (Vigna radiata) and 2000 ml of cold water into the pot. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes until the mung beans are fully bloomed and the soup turns bright green. Stir occasionally to prevent sticking, and skim off any foam to keep the soup clear.

Step Three: Once the mung beans (Vigna radiata) are cooked until soft and tender, add the honeysuckle flowers (Lonicera japonica) and rock sugar. Continue to simmer over low heat for 5 minutes to allow the beneficial compounds of the honeysuckle to fully release. Finally, turn off the heat. While still hot, add fresh peppermint leaves (Mentha haplocalyx), cover the pot, and let it steep for 3 minutes. Peppermint does not tolerate prolonged boiling, as high heat and extended cooking will cause its aromatic compounds to dissipate; therefore, steeping is the preferred method.

Drinking Tips

1. Timing of consumption is important: The Mentha haplocalyx (Mint), Lonicera japonica (Honeysuckle), and Vigna radiata (Mung Bean) Decoction is best taken in the afternoon or evening, when the body’s energy naturally shifts, making it less likely that consuming a cooling beverage will affect digestive comfort. It should not be taken on an empty stomach in the morning, as the cool nature may affect the stomach; also, a large amount should not be consumed within one hour before bedtime to avoid frequent urination during the night that affects sleep.

2. Storage and Reheating Methods: If a larger quantity is decocted at once, strain out the solids and store the liquid in a refrigerator, but for no more than 24 hours. When reheating, warm gently over low heat until lukewarm; do not bring to a boil repeatedly, as this may affect the beneficial compounds and alter the flavor. After removing from the refrigerator, allow the decoction to return to room temperature before drinking to avoid cold stimulation of the stomach and intestines.

3. Cleverly Combining Ingredients for Better Wellness: For those with a constitution that is sensitive to cool foods but who still wish to enjoy this soup, add 3 slices of fresh ginger (Zingiber officinale) and 5 jujubes (Ziziphus jujuba) during cooking. The warming nature of ginger and jujube harmonizes with the cool property of mung bean (Vigna radiata) and honeysuckle flower (Lonicera japonica), making the soup’s nature more balanced. For individuals who are mindful of their sugar intake, omit the rock sugar and substitute with 5 grams of stevia (Stevia rebaudiana) or 10 grams of monk fruit (Siraitia grosvenorii), which also provide a clean sweetness without affecting blood sugar.