Product Overview
Parts used: Dried aerial parts
TCM category: Aromatic herbs that transform Dampness
TCM nature: Warm
TCM taste(s): Pungent
Meridian affinity: Spleen Stomach Lung
Scientific name: Agastache rugosa
Other names: Blue licorice, Purple giant hyssop, Indian mint, Wrinkled giant hyssop, Huoxiang, Chinese patchouli
Use of korean mint (Huo Xiang) in TCM
Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitionner, they will be best able to guide you.
Preparation: Remove impurities and roots. Separate the stems and the leaves. Moisten the stems with water, cut them into sections, dry them and blend them with the leaves.
Dosage: 3 - 9 grams
Main actions according to TCM*: Transforms Dampness that is obstructing the Stomach and Spleen. Harmonizes the Middle Warmer, for nausea and vomiting. Relieves the Exterior from invasion of Cold and Damp.
Primary conditions or symptoms for which korean mint may be prescribed by TCM doctors*: Abdominal bloating Loss of appetite Vomiting Morning sickness Abdominal pain
Contraindications*: This herb should not be used for conditions of Yin Deficiency or Heat.
Common TCM formulas in which korean mint are used*:
For an invasion of External Wind and Cold in summer with chills, fever, headache, nausea, vomiting and diarrhea combine korean mint with houpu magnolia bark (Hou Pu), perilla leaves (Zi Su Ye), crow-dipper rhizomes (Ban Xia) and tangerine peel (Chen Pi).
For morning sickness combine korean mint with amomum fruits (Sha Ren) and fresh ginger (Sheng Jiang).
For vomiting caused by turbid Dampness of the Spleen and Stomach combine korean mint with crow-dipper rhizomes (Ban Xia) and fresh ginger (Sheng Jiang).
For Summer Heat syndromes with symptoms of Dampness with chills and fever combine korean mint with vietnamese balm (Xiang Ru) and hyacinth beans (Bai Bian Dou).
For Summer-Heat with fever, severe thirst and reduced urine combine korean mint with talc (Hua Shi), eupatorium herbs (Pei Lan), job's tears (Yi Yi Ren) and lotus leaves (He Ye).
For Damp Summer-Heat with exhaustion combine korean mint with eupatorium herbs (Pei Lan).
Key TCM concepts behind korean mint (Huo Xiang)'s properties
In Traditional Chinese Medicine (TCM), korean mint are plants that belong to the 'Aromatic herbs that transform Dampness' category. This category of herbs resolves a TCM condition called 'Cold Damp Stagnation', especially as it affects the Stomach and Spleen. In modern medicine this often translates into symptoms such as distended chest and abdomen, lack of appetite, nausea and vomiting
As suggested by its category korean mint are plants that are Warm in nature. This means that korean mint tend to help people who have too much "cold" in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much cold in their body are said to either have a Yin excess (because Yin is Cold in nature) or a Yang deficiency (Yang is Hot in Nature). Depending on your condition korean mint can help restore a harmonious balance between Yin and Yang.
Korean mint also taste Pungent. The so-called "five elements" theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Pungent ingredients like korean mint tend to promote the circulations of Qi and body fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.
The tastes of ingredients in TCM also determine what organs and meridians they target. As such korean mint are thought to target the Spleen, the Stomach and the Lung. In TCM the Spleen assists with digestion, blood coagulation and fluid metabolism in the body. The Stomach on the other hand is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine. In addition to performing respiration, the Lungs are thought to be a key part of the production chain for Qi and the body fluids that nourish the body.
Use of korean mint (Huo Xiang) as food
Korean mint are also eaten as food.
