Traditional Chinese

Sweet-tart red berries tied to eye health, kidney support, and longevity.

Traditional use: Added to soups, congee, and tonic teas. Often paired with chrysanthemum for tired eyes.

A glossy, bitter, woody mushroom called the 'mushroom of immortality' in old texts.

Traditional use: Simmered for hours in slow tonics for calm, sleep, and long-term immune support. A classic adaptogen.

A sweet, mild root used in TCM to support qi — the body's vital energy — and the immune system.

Traditional use: Sliced into long-cooked soups, especially in autumn to 'fortify the lungs.' Studied for effects on immune cell…

Small dried chrysanthemum flowers brewed into a pale, cooling tea — a southern Chinese summer staple.

Traditional use: Drunk to release heat, soothe red or strained eyes, and ease headaches. Often blended with goji and rock sugar…

The aromatic rhizome that opens every Chinese kitchen — warming, settling, and ubiquitous.

Traditional use: Sliced into broths and teas for chills, nausea, motion sickness, and slow digestion.

Sweet woody root added to TCM formulas as a 'harmonizer' that ties other herbs together.

Traditional use: Brewed for sore throats and dry coughs; included in classic formulas to gentle stronger herbs.

A famously prized root — slow-growing, warming, and used for vitality.

Traditional use: Taken in small amounts to restore energy after illness or strain. Considered too warming for younger, hot-cons…