Parsnips
| Parsnips in TCM:Explore the properties of Parsnips according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: LU, ST, SP, LV
Flavors: sweet, pungent
Special Properties:
clears damp, disperses wind, stops bleeding, alleviates bi syndrome
In terms of Traditional Chinese Medicine (TCM) Parsnips are known for their ability to resolve dampness, wind, and alleviate pain. It can also help to stop bleeding when charred [22].
In general the ancient Chinese medical texts cite that it enters the lung, stomach, spleen, and liver. Furthermore Parsnips is considered to be warm in temperature. The flavor is sweet and pungent.
Parsnip can be helpful for wind-cold invasion, headache, muscle pain, dizziness, arthritis, and tetanus.
For wind-cold invasion drink a tea made from parsnip and ginger. For arthritis of the wind-cold type combine cinnamon with parsnip, black pepper, and dried ginger to make a tea. Optionally, one can then apply a mash of jalapeno pepper mixed with ginger tea to the local area. Charred parsnips can be used to stop bleeding such as nosebleed or coughing up blood. [22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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