Schizonepeta Congee

Yǎnglǎo Fèngqīn Shū (A Book on Supporting and Caring for the Elderly)

[Porridge Composition] 5-10 grams of Schizonepetae Herba (Jing Jie), 3-5 grams of Menthae Haplocalycis Herba (Bo He), 5-10 grams of Sojae Semen Preparatum (Dan Dou Chi), 30-60 grams of Oryzae Sativae Semen (Jing Mi).

[Indications and Actions] Induce diaphoresis to release the exterior, clear and soothe the throat, reduce fever and helps with occasional restlessness. Applicable for wind-cold common cold, fever with aversion to cold, headache, sore throat, restlessness and insomnia, as well as the initial stage of facial paralysis.

[Decoction Method] First, decoct schizonepeta (Jing Jie), mint (Bo He), and fermented soybean (Dan Dou Chi) until boiling, then continue boiling for five minutes (prolonged decoction is not advisable). Strain to obtain the decoction and discard the dregs. Separately, cook congee with japonica rice (Jing Mi). When the congee is nearly done, add the decoction and continue cooking until it becomes a thin porridge.

[Explanation of Congee Efficacy] Schizonepeta is the stem, leaf, and flower spike of the annual herb Schizonepeta tenuifolia (L.) Briq. of the Lamiaceae family. It is a commonly used herb by clinical doctors to supports common cold. According to traditional Chinese medicine theory, common cold is mainly divided into two types: wind-cold cold and wind-heat cold. Schizonepeta is a mild herb for supports colds. Whether it is a wind-cold or wind-heat cold, it can be selected. It has the functions of inducing perspiration, dispelling wind, and relieving the exterior. It is mainly used for signs of imbalance such as fever due to common cold, slight chills, headache without sweating, and sore throat. Modern pharmacology has confirmed that schizonepeta has antipyretic effects because it can enhance blood circulation in the skin and increase sweat gland secretion.

Mint, originally named “Ke”, was only used as a vegetable in ancient times and not for medicinal purposes. Therefore, it was not recorded in the earliest medical books, Shennong Bencao Jing and Ming Yi Bie Lu, and was not classified as a medicinal substance until the Tang Dynasty. After the Tang Dynasty, physicians of successive dynasties regarded it as a pungent-cool exterior-releasing medicine for dispersing wind-heat, using it to supports conditions such as wind-heat exposure with absence of sweating, headache, red eyes, and swollen and painful throat.

Fermented soybean is processed from soybeans and has the functions of “relieving the exterior and alleviating restlessness”. It is commonly used for signs of imbalance such as common cold, fever, aversion to cold, headache, chest oppression and restlessness, and restless insomnia due to deficiency. Since fermented soybean has a relatively weak effect in relieving the exterior, it can be used in combination with other exterior-relieving herbs regardless of whether the condition is caused by wind-cold or wind-heat.

Decocting the three herbs together to make porridge for consumption is suitable for all types of common cold. Since the effects of the three herbs are mild and congee made from non-glutinous rice helps to strengthen the body’s vital qi, this approach can “expel wind without harming the vital qi and induce sweating without damaging the yin fluid.” Therefore, it is suitable for people of all ages, especially the elderly and the weak. According to the original text in Yang Lao Feng Qin Shu (On Food Therapy for Various Health Conditions of the Elderly, Chapter 14): “For food therapy in elderly patients with stroke, characterized by facial paralysis, constipation or difficult urination, and restlessness and fever, the recipe for Schizonepeta Porridge is as follows: Take a handful of schizonepeta (Schizonepeta tenuifolia), chop it; take four sheng (a traditional unit of volume, approximately 0.2 liters) of green millet, rinse it; take half a handful of mint leaves, chop them; take five sheng of fermented soybeans, wrap them in cotton; boil these ingredients in water to extract the juice from the schizonepeta. Then, add the millet and other ingredients to the juice and cook them into porridge. Add a small amount of salt and vinegar. Consume it on an empty stomach. Regular consumption is beneficial.” This utilizes the effect of schizonepeta porridge in “expelling wind pathogens” to support facial paralysis. For facial paralysis caused by wind-cold pathogens that have injured the meridians, this porridge can also be consumed in the early stages as an adjunct therapy. However, for stroke-induced hemiplegia resulting from genuine cerebrovascular conditions, this porridge will not be effective.

[Precautions] Since the active ingredients of Schizonepetae Herba (Jing Jie) and Menthae Haplocalycis Herba (Bo He) are both volatile oils, the congee should not be boiled for too long. Generally, one course of supports lasts 2 to 3 days, taken twice daily while warm.

[Reference Materials]

[Yin Shan Zheng Yao · Volume II]: “Jingjie Congee supports stroke, characterized by difficult and halting speech, mental confusion, and deviated mouth and eyes. Ingredients: one liang of Schizonepetae Spica (Jingjie Sui), one liang of Menthae Haplocalycis Herba (Bohe Ye), three he of Fermented Soybeans (Chi), and three he of Panicum miliaceum (white millet). Combine the above ingredients with four sheng of water, boil to obtain three sheng of liquid, strain out the dregs, add the millet, and cook into congee. Consume on an empty stomach.”

[Porridge Recipes · Porridge Variety VII · Herbal Medicine Category]: “Schizonepeta Tenuifolia Sprout Porridge. Awakens the Spleen, dispels stomach wind, repels noxious influences and eliminates wind.”

Q1: What is schizonepeta congee used for in traditional Chinese medicine?

A1: In traditional Chinese medicine, schizonepeta congee is used to induce diaphoresis, release the exterior, and clear the throat. It is particularly indicated for wind-cold common cold, fever with aversion to cold, and occasional restlessness, making it a gentle remedy for elderly individuals.

Q2: How to make schizonepeta congee for elderly cold relief?

A2: To make schizonepeta congee for elderly cold relief, combine 5-10 grams of Schizonepetae Herba, 3-5 grams of Menthae Haplocalycis Herba, 5-10 grams of Sojae Semen Preparatum, and 30-60 grams of Oryzae Sativae Semen. Cook the herbs with rice until the congee is soft, then strain if desired, and serve warm to help alleviate wind-cold symptoms.

Q3: Can schizonepeta congee help with fever in elderly?

A3: Yes, schizonepeta congee can help with fever in elderly patients by reducing fever through its diaphoretic action, which promotes sweating. It also calms restlessness and soothes the throat, making it suitable for fevers accompanied by aversion to cold in the context of wind-cold common cold.

Q4: What are the ingredients and proportions of schizonepeta congee?

A4: The ingredients of schizonepeta congee include 5-10 grams of Schizonepetae Herba (Jing Jie), 3-5 grams of Menthae Haplocalycis Herba (Bo He), 5-10 grams of Sojae Semen Preparatum (Dan Dou Chi), and 30-60 grams of Oryzae Sativae Semen (Jing Mi). These proportions are adjusted based on individual needs and symptom severity.

Q5: How does schizonepeta congee benefit elderly patients with wind-cold common cold?

A5: Schizonepeta congee benefits elderly patients with wind-cold common cold by inducing diaphoresis to release the exterior, thereby easing fever and chills. It also clears the throat and reduces restlessness, providing a gentle and nourishing option for the elderly during illness.