Taro Porridge

[Food Herbal]

The author of this book, Li Gao (1180–1251), styled Mingzhi and known in his later years as Dongyuan Laoren, was from Zhending (present-day Zhengding County, Hebei Province) during the Southern Song Dynasty. He was a renowned physician of the Jin-Yuan period. “Gao was intelligent and had a strong interest in medicine from a young age. When his mother fell ill and was misdiagnosed by numerous physicians, he became deeply distressed and resolved to study medicine. He spent a substantial sum to apprentice under Yi Ren Zhang Yusuan and, within a few years, mastered his secrets. He emphasized the importance of the Spleen and stomach in supports and was regarded as a miraculous physician of his time.” Li proposed the theory of “stomach qi as the foundation,” asserting that “internal injuries to the Spleen and stomach give rise to all wellness.” Building upon the experiences of his predecessors and his own, he established the “Spleen-Stomach Theory,” emphasizing the regulation of the Spleen and stomach, replenishment of vital qi, and strengthening the body’s resistance to eliminate pathogenic factors. His contributions significantly advanced the development of traditional Chinese medical theory. Later generations revered Li Gao as the advocate of the “Spleen-Stomach Theory” and a leading figure of the Spleen-Stomach School. In addition to his works Pi Wei Lun (Treatise on the Spleen and Stomach), Nei Wai Shang Bian Huo Lun (Differentiation of Internal and External Injuries), and Lan Shi Mi Cang (Secret Treasuries of the Orchid Chamber), he also compiled Shi Wu Ben Cao (Food Herbal), which contains 28 medicinal porridge recipes, including taro porridge.

[Porridge Composition] Taro 60 – 90 grams, 2 – 3 liang of japonica rice, appropriate amount of brown sugar.

[Indications and Effects] Dissipates scrofula, tonifies the Spleen and stomach. Applicable for pediatric scrofula, false scrofula, chronic lymphadenitis, lymphoid tuberculosis, and lymph gland swelling.

[Boiling Method] Wash fresh taro, peel it, cut it into small pieces, and boil it with japonica rice to make porridge. After the porridge is cooked, add granulated sugar and boil for one or two more boils.

[Explanation of Congee Significance] Taro has many ancient aliases. It is called “dun chi” in Shiji (Records of the Grand Historian) written by Sima Qian, “yu kui” in Hanshu (Book of Han), “tu zhi” in Bielu (Supplementary Records of Famous Physicians), and is commonly known as “yu nai” among the masses. It is the tuber of the Araceae plant taro, which is cultivated in most regions of China.

Taro serves as both food and medicine. As early as in the “Famous Physicians’ Supplementary Records” by Tao Hongjing of the Liang Dynasty, it was recorded that taro “promotes the relaxation of the stomach and intestines, nourishes the skin, and lubricates the middle energizer.” The “Dian Nan Ben Cao” also states that it can “supports deficiency of middle qi, and long-term consumption can nourish the Liver and Kidneys, and enrich essence and marrow.” From the perspective of clinical application, many experienced traditional Chinese medicine practitioners in modern times mostly use it to supports scrofulous swellings and toxic sores due to its efficacy in dispersing masses and resolving lumps.

As a food, it also has relatively rich nutritional value, with starch content accounting for about 69.6 – 73.7% and protein content being 1.75 – 2.3%. In addition, it contains lipids, ash, calcium, phosphorus, iron, as well as vitamins B2, C, A, etc. Therefore, taro also has certain nourishing effects. When used to make porridge, it can not only supports wellness but also benefit people. It is stated in Food Herbal, Volume Five that “Taro porridge soothes the stomach and intestines and helps with occasional hunger.” Persistent long-term consumption is a good method of supports wellness through food for patients with chronic lymphadenectasis, especially children.

[Precautions] The porridge with pseudobulb can be taken intermittently at will, and should be consumed warm in the morning and evening. Those with abdominal distension and pain should avoid eating it.

[Reference Materials]

[Records of Dietary Differentiation, Volume II]: “Taro Congee. Finely chop raw taro into the size of gorgon fruit, cook it with rice. It is mainly used to relax the stomach and intestines, nourish Spleen qi, reduce false edema. Those with Qi Stagnation should avoid eating it when cooked in this way.”

[Records of Herb Gathering in Lingnan Region]: “Cooking taro into porridge can supports pediatric continuous scrofula and scrofula due to deficiency. It is also suitable for adults and can helps maintain all types of scabies.”

[Dietary Therapy Guide]: “Taro Congee. It broadens the stomach and intestines, dissipates scrofula, and nourishes deficiency and fatigue. It is mainly indicated for scrofula in the neck and lymphoid tuberculosis. Take 60 grams of taro, chop it, and cook it into congee with 120 grams of rice.”

Q1: What are the health benefits of taro porridge in traditional herbal medicine?

A1: In traditional herbal medicine, taro porridge is valued for its ability to strengthen the spleen and stomach, regulate qi, and promote healthy digestion. It is often recommended to alleviate symptoms of poor appetite, fatigue, and abdominal distension due to its warming and nourishing properties. Additionally, taro is believed to help resolve phlegm and ease coughs, making it a supportive remedy for respiratory discomfort.

Q2: How to make taro porridge for digestive health according to food herbal principles?

A2: To prepare taro porridge for digestive health according to food herbal principles, first peel and dice fresh taro, then rinse it thoroughly. Cook the taro with a suitable amount of rice (such as japonica rice) in a pot of water over low heat until both ingredients are soft and well blended. For enhanced benefits, you may add a few slices of ginger to warm the stomach and a small amount of red dates to nourish the spleen. This gentle, easily digestible porridge helps harmonize the digestive system without overburdening it.

Q3: Is taro porridge recommended for people with diabetes in herbal nutrition?

A3: In herbal nutrition, taro porridge is generally not recommended for people with diabetes due to its relatively high carbohydrate content, which may cause blood sugar fluctuations. However, if consumed in very small portions and balanced with other low-glycemic ingredients, it can be considered occasionally under professional guidance. Taro itself contains dietary fiber that may help moderate glucose absorption, but caution is advised. Herbal nutrition emphasizes individualized dietary adjustments, so consulting a qualified practitioner is essential for those with diabetes.

Q4: Can taro porridge help with weight management according to traditional food herbal principles?

A4: Taro porridge can be supportive for weight management when incorporated into a balanced diet, as taro provides dietary fiber that promotes satiety and aids digestion. According to traditional food herbal principles, it helps regulate the spleen and stomach transport functions, which may reduce food stagnation and prevent excessive accumulation of dampness (often linked to weight gain). However, because taro is calorie-dense, moderation and proper preparation—such as using lean rice and minimal added fats—are key to aligning with weight management goals.

Q5: Who documented the medicinal use of taro in food herbal medicine?

A5: The medicinal use of taro in food herbal medicine was documented by the renowned Jin-Yuan period physician Li Gao (1180–1251), also known as Dongyuan Laoren. His work “Food Herbal” (Shi Xing Ben Cao) systematically discusses the therapeutic properties of various foods, including taro, emphasizing its role in harmonizing the spleen, stomach, and digestion. Li Gao’s contributions laid a foundation for integrating dietary therapy with traditional Chinese medical principles.