The mountain herb commonly known as Chinese yam is the dried rhizome of dioscorea opposite thunb. After collection and preparation, Chinese yam is typically used in traditional Chinese medicine (TCM) for tonifying the spleen, stomach, lungs and kidneys. It’s especially good for spleen and stomach deficiencies by enhancing these organs’ functions and ideal for dry coughing due to lung yin and chi deficiency. The medicine may be used alone or in combination with other herbs such as astragalus, anemarrhena rhizome and kudzu root. It can also tonify kidney yin to treat soreness and weakness of the knees and lower bac. The herb was first discovered in ancient China by soldiers who fled to a mountain after their defeat in a battle. The victorious army laid siege, cutting off all food supplies. However, the soldiers didn’t come down for a year. When they did, the defeated army broke through enemy lines and scored a victory over their foes. The other army wondered what the soldiers had eaten on the mountain that made them so strong. After their food had run out, the defeated soldiers had found plants with big roots to eat, while their horses ate the vines of the plants. Chinese yam became a tribute for the emperors of ancient China. Now, it’s commonly used as a medicinal herb or food. In Taiwan, some bakeries use fresh Chinese yam as the major ingredient for making desserts such as biscuits and pies. Chinese yam (right) is also popular in making tonic soup throughout the year. For example, ching bo leung has Chinese yam as its main ingredient and is good for eliminating summer heat, ready-packed ching bo leung can be easily found in Chinese pharmacies or supermarkets. To make this nourishing soup, first scald 250 grams of lean pork in boiling water. Pour 10 cups of water into a pot and bring to the boil. All ingredients are then added to the pot and brought to the boil once again. Turn to low heat and boil for another two hours. A pinch of salt can be added. Before taking any medicine, consult your TCM or medical practitioner Rose Tse and Angela Collingwood info@shen-nong.com Edited by Suzanne Harrison suzanne.harrison@scmp.com Published: August 7, 2006 Source: South China Morning Post