Gan Jiang (Dried Ginger) is a common seasoning that many are familiar with. It is the rhizome of ginger, typically harvested in winter, cleaned of its roots and soil, and then dried in the sun or through low-temperature drying. When fresh ginger is sliced and dried, it is referred to as Gan Jiang Pian (Dried Ginger Slices). Dried ginger slices are a concentrated version of ginger, rich in nutritional value, and are known for their ability to warm the middle and dispel cold, particularly useful for conditions of cold in the spleen and stomach, presenting symptoms such as abdominal cold pain, vomiting, and diarrhea. Let’s explore the effects and uses of Gan Jiang together!
Effects and Uses of Gan Jiang
Gan Jiang warms the middle and dispels cold, used for cold conditions of the spleen and stomach, with symptoms such as abdominal cold pain, vomiting, and diarrhea. This herb is pungent, hot, and dry, primarily entering the spleen and stomach, excelling in warming the middle and dispelling cold, and invigorating spleen yang. It is suitable for all cold conditions of the spleen and stomach, whether due to external cold invasion or deficiency of yang qi. For cold vomiting, abdominal cold pain, it is often paired with Gao Liang Jiang (Galangal), as in the Er Jiang Wan (Two Ginger Pill). For spleen and stomach deficiency cold, abdominal cold pain, vomiting, and diarrhea, it is commonly combined with Dang Shen (Codonopsis) and Bai Zhu (White Atractylodes), as in the Li Zhong Wan (Regulate the Middle Pill).
Gan Jiang also returns yang (Hui Yang) and opens the vessels, used for yang conditions. It primarily enters the heart, invigorating heart yang and improving symptoms of impending yang collapse. Therefore, it is known as Hui Yang Tong Mai (Return Yang and Open Vessels). This herb is pungent and hot, capable of returning yang and opening vessels. It can treat heart and kidney yang deficiency, with internal excess of yin cold leading to yang collapse and faint pulse, often used with Fu Zi (Aconite) as in the Si Ni Tang (Frigid Extremities Decoction).
Gan Jiang warms the lungs and transforms phlegm, used for phlegm-damp cough, similar to Sheng Jiang (Fresh Ginger), but with stronger effects. Both Gan Jiang and Sheng Jiang can warm the middle, but Gan Jiang is stronger in this regard. Sheng Jiang is better at stopping vomiting, while Gan Jiang excels in warming the lungs and transforming phlegm. It is effective for cold phlegm obstructing the lungs, presenting with cough, wheezing, cold body, and clear, thin phlegm. This herb can warm and disperse lung cold and transform phlegm. It is often used with Ma Huang (Ephedra), Xi Xin (Asarum), and Wu Wei Zi (Schisandra), as in the Xiao Qing Long Tang (Minor Blue Dragon Decoction).
Gan Jiang also warms the channels and stops bleeding. It is used for deficiency cold-type bleeding such as hematemesis, bloody stools, and menorrhagia, often combined with other hemostatic herbs, or can be used alone as roasted black Gan Jiang powder mixed with rice soup.
How to Use Gan Jiang
Gan Jiang Health-Preserving Porridge warms the spleen and stomach, dispels cold, and alleviates pain.
Ingredients: Gan Jiang 1-3g, Gao Liang Jiang 3-5g, Japonica rice 100g. First, decoct Gan Jiang to extract the juice, remove the residue, then add Japonica rice and cook into porridge.
Gan Jiang and Chen Pi Flower Tea warms the middle and nourishes the stomach.
Ingredients: Gan Jiang 3g, Chen Pi (Dried Tangerine Peel) 5g, one flower tea bag, water 250ml. Boil the water, add Gan Jiang and Chen Pi, and simmer for about 5 minutes, then strain to obtain the liquid; steep the flower tea bag in the prepared herbal liquid.
Gan Jiang Lamb Soup
Ingredients: Lean lamb 150g, Gan Jiang 30g, salt 1g, scallion 3g, Sichuan pepper powder 1g. Method: Cut the lamb into pieces, stew with Gan Jiang until the meat is tender, then season with salt, scallions, and Sichuan pepper powder.
Health benefits: 1. Warms the interior, dispels cold, and replenishes deficiency. 2. Suitable for symptoms of cold limbs, cold intolerance, weak lower back and knees, clear and frequent urination, or lower limb edema; excessive diarrhea; and abdominal cold after menstruation.
Warm Lung Porridge
Ingredients: Wu Wei Zi 9g, Gan Jiang 9g, Xi Xin 3g, rice 100g.
Method: Clean the three herbs and wrap them in clean gauze. Wash the rice and add an appropriate amount of water, then add the herb pouch and cook into porridge. Remove the gauze pouch from the porridge and divide it into two servings for morning and evening.
Health benefits: Warms the lungs, stops cough, and transforms phlegm. Suitable for cough and wheezing caused by wind-cold in winter, with thin white phlegm.
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