Ingredient Name: Bellflower root, bell flower, balloon flower, Campanulaceae or Radix Platycodonis
Chinese Name: 桔梗 (jié gěng)
Another “root” to add to the collection. The Chinese love to use a variety of plant, flower and herb roots and truth be told, for me, they all look and smell the same. While most roots are considered in the repertoire of Chinese medicine, the usages do vary from season to cause. I would definitely take caution when using the various types of roots available from your herbalist and definitely use in moderation.
- The dried root of the bellflower
- It is commonly used in Chinese medicine
- The flower is found in China, Korea, Japan and Eastern Siberia
- The roots when dried are beige in color and are long and shriveled looking
How do I prepare it?
- Wash the dried roots in warm water before usage
Where can I buy this?
- Commonly found in wet marts in Hong Kong from the herbalist or dried food vendor
What is the cost?
- Bellflower roots are relatively affordable
- Excellent in aiding in coughs and sore throat
- It is said to help nourish and moisten the lungs
- Great for quenching thirst
- Consume in moderation (only 2-3 slices per soup or drink)
- Excessive consumption can result in mild nausea and/or vomiting
- Dried bellflower roots can store in tightly sealed contained for up to 6 months