Why should Dendrobium officinale be eaten fresh?
Dec 09,2021
The genus Dendrobium, a perennial herbaceous plant belonging to the Orchidaceae family, gets its name from its iron-green-colored epidermis. It is the Dendrobium species richest in polysaccharides, and also packed with numerous essential nutrients such as dendrobine and amino acids. Known for over ten remarkable health benefits—including nourishing the stomach and generating body fluids, tonifying yin while clearing heat, modulating immune function, lowering blood sugar and lipids, and revitalizing the skin—this plant truly stands out as the finest among Dendrobium varieties.
Throughout history, countless medical experts have extensively discussed the remarkable benefits of Dendrobium officinale. The ancient "Shennong Bencao Jing," compiled during the Qin and Han dynasties, records that this herb "treats injuries to the middle energizer, alleviates joint stiffness, regulates qi flow, and tonifies the five internal organs—particularly in cases of weakness, emaciation, and exhaustion. It also strengthens yin essence and promotes long-term health." Later, Li Shizhen, in his seminal work "Bencao Gangmu," praised Dendrobium officinale as "a superior remedy for nourishing yin, enriching essence, strengthening the stomach and intestines, replenishing vital energy deficiencies, harmonizing stomach qi, promoting muscle growth, enhancing cognitive function, calming the mind, and even extending lifespan." Meanwhile, during the Kaiyuan era of the Tang Dynasty, the "Daozang" scripture honored it as the foremost among "China's Nine Immortal Herbs." And in folk tradition, the plant is revered for its extraordinary healing powers, earning it the title of "life-saving elixir."
Due to the demanding natural growing conditions and extremely low yields of Dendrobium officinale, combined with limitations in logistics and preservation technologies, this orchid was historically consumed primarily in the form of dried "Fengdou" products. However, thanks to advancements in modern agricultural science and technology, artificial cultivation of Dendrobium officinale has now been successfully achieved. By replicating wild-growing environments for large-scale, standardized cultivation, the medicinal compounds found in these artificially grown plants are nearly identical to those in naturally occurring wild varieties. Meanwhile, ongoing developments in logistics and preservation techniques have made it possible to enjoy Dendrobium officinale fresh—directly from the plant.
So, why is Dendrobium officinale best consumed fresh? Over 80-year-old renowned national-level traditional Chinese medicine expert, Mr. Xu Xishan, offers a unique perspective on this. Dr. Xu explains that using fresh herbs to treat illnesses dates back thousands of years—for instance, the "Three Fresh Soup," which combines fresh Dendrobium officinale, fresh Rehmannia root, and fresh Adenophora root, proving highly effective in managing acute high-fever cases. Moreover, China's national higher education textbook *Chinese Materia Medica* even lists numerous other fresh herbal remedies, such as "Bamboo leaves are best used fresh," "Fresh reed roots yield superior therapeutic effects," and "Fresh Dendrobium officinale excels in clearing heat and generating body fluids; thus, it’s particularly suitable for treating conditions like fever-induced dehydration accompanied by dry tongue and thirst."
Mr. Xu often shared his personal experiences with patients to highlight the remarkable benefits of fresh Dendrobium officinale: "Before liberation, fresh Iron-skin Dendrobium was sold in the Wukang area of Deqing, Zhejiang—though it was incredibly expensive; a single stem could cost as much as a bushel of rice! Back then, a bushel of rice was truly priceless. Yet no matter how costly, people still had to buy it. If a child had a fever that wouldn’t come down, just one dose of this herb would quickly bring the temperature back to normal. As for how to take it? You can either crush the fresh herb and consume it directly, or mix it with other medicinal ingredients and decoct it into a tea. It’s an incredibly versatile remedy!"
As the veteran traditional Chinese medicine practitioner rightly pointed out, fresh Dendrobium officinale retains the maximum amount of the herb's nutrients and active compounds. Its plump, juicy branches perfectly showcase the plant's quintessential properties—nourishing yin, clearing heat, and moistening the five internal organs. Moreover, since standardized quality guidelines for Dendrobium officinale are currently lacking, the market may be flooded with low-quality counterfeit products. In contrast, fresh Dendrobium officinale, as a truly natural product, is far easier to authenticate compared to processed forms like dried "Fengdou," capsules, or herbal extracts—effectively safeguarding consumers' rights and ensuring they get the real deal. And let’s not forget: fresh Dendrobium branches offer a delightfully crisp, sweet taste that elevates the overall flavor experience.
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