Loquat leaves, a traditional Chinese medicine for clearing the lungs and lowering qi

I believe many people are familiar with loquats. Every year when spring turns to summer, loquats are ripe. In addition to being edible, loquat leaves also have the effect of clearing the lungs. So what are loquat leaves?

Loquat Leaves

Loquat leaf (scientific name: Eriobotrya japonica Thunb.) is the leaf of the loquat plant of the Rosaceae family. It is also known as Ba leaf and Luju leaf (Handbook of Chinese Medicinal Materials). The original plant loquat is also known as Luju (Guangdong). Loquat leaves are leathery, lanceolate, oblanceolate, obovate or elliptical-rectangular, 12-30 cm long, 3-9 cm wide, acute or acuminate at apex, cuneate at base or gradually narrowing into a petiole, sparsely serrated on upper edge, wrinkled on upper side, densely gray-brown hairs on lower side and on petiole, with 11-21 pairs of lateral veins; petiole 6-10 mm long. Loquat leaves have the effects of clearing the lungs, relieving cough, harmonizing the stomach, promoting diuresis and quenching thirst. It is cultivated in most parts of China, mainly distributed in Central and South China, Shaanxi, Gansu, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Sichuan, Guizhou, Yunnan and other places. It can be harvested throughout the year, dried in the sun, brushed to remove the hair, shredded and used raw or roasted with honey.

Other names: loquat leaf; roasted loquat leaf; Guang loquat leaf; Ba leaf; honey loquat leaf; roasted loquat leaf; Luju leaf

Function and indications

Clears the lungs and stomach, reduces qi and resolves phlegm. Treats lung heat, phlegm cough, hemoptysis, epistaxis, stomach heat, vomiting, restlessness, fever and thirst.

Diet therapy

Loquat Leaf Porridge

Main ingredients: 10-15 grams of loquat leaves, 100 grams of japonica rice, and appropriate amount of rock sugar.

Preparation method: Wrap the loquat leaves with gauze and put them into a casserole, add 200 grams of water, fry until 100 grams, remove the residue, add rice and rock sugar, then add 600 grams of water and cook into a thin porridge. Take it warm every morning and evening.

Medicinal value: Clears the lungs and resolves phlegm, relieves cough and reduces nausea. Suitable for whooping cough during the spasmodic cough stage, excessive sputum and vomiting. Do not use for cough caused by cold.

Chrysanthemum and loquat leaf porridge

Main ingredients: 6 grams of chrysanthemum, 10 grams of loquat leaves, 20 grams of gypsum, 100 grams of rice, and 30 grams of white sugar. (1 serving, 2 servings)

Method: 1. Wash the chrysanthemums; brush off the hair on the back of the loquat leaves and wash them; crush the raw azurite.

2. Put chrysanthemum, gypsum and loquat leaves into a gauze bag and tie the mouth tightly; wash the rice clean.

3. Put the medicine bag and rice in a pot, add appropriate amount of water, bring to a boil on high heat, then simmer for 30 minutes on low heat. Remove the medicine bag, add sugar and stir well.

Medicinal value: clears heat, detoxifies, and reduces swelling. It is especially suitable for people with acne. People with weak spleen and stomach should avoid eating it.

Flavored loquat paste recipe

Ingredients: 50g loquat leaves, 200g pears, 250g fresh dates, 120g lotus seeds, 150g honey

Method: 1. Boil loquat leaves in water for 1 hour, then take the juice and filter it with silk to remove the fluff.

2. Peel and core the pears, chop them into pieces and put them in the pot together with dates, lotus seeds and honey. Spread them evenly, pour in the loquat leaf juice so that it soaks the other ingredients, cover it, cook for half an hour, turn it over, cook for another half an hour, and store it in a porcelain jar.

Medicinal value: replenishes qi and blood. It is suitable for symptoms such as deficiency of qi and blood, emaciation, sore limbs, mental fatigue, back pain, and decreased appetite.