Warming the Core: A Functional Medicine Guide to Chinese Chives (부추)
November 5, 2025
While many herbs are used to cool and calm the body, some are prized for their warming, stimulating properties that restore energy and vitality—especially in the colder months or for conditions of internal coldness. Chinese Chives, known in Traditional Chinese Medicine (TCM) as Jiu Cai (韭菜), are one such potent food-herb. As a functional medicine practitioner, I often highlight this herb for its deep warming action, digestive support, and ability to boost systemic vitality.
The Herb of Yang: Understanding the Role of Jiu Cai
Jiu Cai is classified as pungent and warm, primarily targeting the Kidney, Liver, and Stomach meridians. Its signature traditional function is to warm and tonify Kidney Yang, disperse cold, and regulate Qi and Blood. This makes it an indispensable ingredient for addressing conditions characterized by coldness, weakness, and stagnation.
Scientifically, Chinese Chives are rich in sulfur-containing compounds (like allicin and its derivatives, similar to garlic and onions), high levels of Vitamin K (crucial for blood clotting and bone health), and flavonoids. The sulfur compounds are responsible for the herb's pungent taste and its warming, circulation-boosting effects.
The Science-Backed Benefits of Chinese Chives
Modern research validates the traditional uses of Jiu Cai, particularly in its ability to warm and invigorate the body:
- Warming the Kidneys and Boosting Vitality: The most significant TCM action is its ability to warm the Kidney Yang. This warming effect translates to improved metabolism, better cold tolerance, and enhanced overall vitality and drive. This makes it an excellent food-herb for those experiencing general coldness, low energy, or chronic mild fatigue.
- Enhancing Circulation and Dispelling Cold: The pungent, warming nature of Jiu Cai helps invigorate the circulation of both Qi (energy) and Blood. Improved circulation is essential for alleviating aches and pains worsened by cold, such as cold hands and feet, or chronic digestive discomfort due to stagnation.
- Supporting Digestive Health: Jiu Cai acts as a powerful digestive aid. Its pungent sulfur compounds stimulate digestive juices and peristalsis, helping to break down food more efficiently and move stagnant food or gas. This helps alleviate bloating, cold sensation in the stomach, and sluggish digestion.
- Nutritional and Bone Support: Scientifically, the high content of Vitamin K is vital for bone health, as it plays a key role in calcium regulation. This supports the TCM concept of the Kidney governing the bones and Essence (Jing).
Incorporating Jiu Cai into Your Diet
Jiu Cai is best used in its fresh, potent form and is highly versatile:
- Stir-Fries and Soups: It is a staple ingredient in many Asian stir-fries and soups, where its warming quality is utilized, especially in cooler weather.
- Dumplings and Pancakes: It is the primary vegetable in traditional Chinese chive pockets or Korean chive pancakes (buchimgae), offering a powerful, warming flavor.
- Fresh as a Condiment: Use fresh, chopped chives as a pungent garnish to add a quick kick of warming flavor and digestive stimulus to meals.
Important Cautions: Due to its strong warming and dispersing nature, individuals experiencing high internal heat (e.g., severe insomnia, excessive irritability, acute infections with fever) should consume Jiu Cai sparingly. Always consume in moderation initially, as its strong flavor and sulfur compounds can sometimes cause temporary digestive gas in sensitive individuals.
Chinese Chives are a testament to the powerful medicine found in simple culinary ingredients. By embracing the warmth and pungency of Jiu Cai, you are actively engaging in the process of building deep vitality, enhancing circulation, and fortifying your body's core essence.
- Dr. Chungmoo "John" Huh, DAcCHM, L.Ac, Dipl. OM -
Among the simplest and most common ingredients, some possess profound medicinal efficacy. That is the case with the Jujube fruit , or Da Zao (大枣) . More than just a source of sweetness, the Jujube is essential in Traditional Chinese Medicine (TCM) for tonifying the Spleen and Stomach , boosting Qi (Vital Energy) , and acting as a necessary harmonizer to mellow the effects of other herbs. As an integrative nutritionist, I recommend Jujube as an ideal "food-medicine" to help manage chronic fatigue, poor digestion, and emotional restlessness.
In Traditional Chinese Medicine (TCM), moisture is synonymous with life, lubrication, and sustained vitality. When the body's internal fluids are depleted—often due to chronic illness, aging, or environmental dryness—it requires a profound Yin tonic. The tuber of the Ophiopogon Japonicas plant, known as Mai Men Dong (麦门冬) , is revered as the premier herb for replenishing and sustaining this essential internal moisture. As a respiratory specialist with an integrative focus, I frequently recommend this root for soothing dry lungs and fortifying the body against systemic dryness.
While many berries are celebrated for their Vitamin C, the Mulberry fruit , known in Traditional Chinese Medicine (TCM) as Sang Shen (桑椹) , is revered for a deeper, more profound quality: its ability to nourish the body’s fundamental essence and blood. As a longevity expert, I recognize this sweet, dark fruit as a powerhouse for supporting graceful aging, vitality, and blood health—a true traditional superfood.
In the array of traditional herbs, some plants possess a unique, deep warmth capable of penetrating and invigorating the body’s core energy. Mugwort , known in Traditional Chinese Medicine (TCM) as Ai Ye (艾叶) , is one such indispensable herb. It is revered not just for its medicinal tea but for its external application as well. As a women’s health specialist, I highlight Ai Ye for its exceptional ability to warm the channels, regulate menstruation, and promote systemic comfort.
While many herbs are tonics that build the body, others are essential for ensuring everything flows smoothly. The humble Radish , particularly its root and seeds, known in Traditional Chinese Medicine (TCM) as Luo Bo (萝卜) or Lai Fu Zi (莱菔子) for the seeds, is a prime example of a food-herb focused on regulating stagnation. As a dietitian, I frequently recommend incorporating this root for its exceptional ability to resolve food stagnation , aid digestion, and ensure metabolic efficiency.
In Traditional Chinese Medicine (TCM), the most potent remedies are often found in seasonal greens that clear the stagnant energy of winter. Water Dropwort, known commonly as Minari in Korea or Shui Qin (水芹) in TCM, is a highly valued, leafy herb that embodies freshness, cooling, and swift action. As a nutritionist focusing on detoxification and hydration, I recognize this herb as an excellent seasonal food-medicine for clearing internal heat and promoting liver health.
In the pantheon of traditional food-herbs, few ingredients are as highly regarded for their foundational nourishing power as the Chinese Yam , known in Traditional Chinese Medicine (TCM) as Shan Yao (山药) . It is revered not for its dramatic, fast-acting effects, but for its gentle, long-term ability to build and stabilize the body's core systems. As a wellness expert, I recognize Shan Yao as an accessible and essential ingredient for supporting sustained energy, digestive harmony, and overall resilience.
From Forest Floor to Functional Food: A Holistic Guide to Bracken Fern (고사리) in Traditional Medicine
While many medicinal herbs are roots or seeds, some of the most common wild edibles also hold significant therapeutic value. The young fiddleheads of the Bracken Fern , referred to simply as Jue (蕨) in historical Traditional Chinese Medicine (TCM) texts, have long been utilized as a food-medicine, valued particularly for their cooling and detoxifying properties. As a holistic health guide, I emphasize understanding the traditional role of wild foods like Jue in managing internal heat and promoting overall gut health.
Often overlooked in the West, the small, vibrant Adzuki Bean , known in Traditional Chinese Medicine (TCM) as Chi Xiao Dou (赤小豆) , is a revered medicinal food. It is not just a source of protein and fiber; it is a powerful therapeutic tool for managing fluid balance, detoxification, and internal dampness. As a wellness coach, I emphasize the role of diet in systemic health, and Chi Xiao Dou is a superb, gentle ally for anyone struggling with bloat, swelling, or sluggish digestion.
The sea, a source of life and nourishment, offers some of the most concentrated and mineral-rich ingredients in traditional diets. Among these, Kombu (Kun Bu, 昆布) and Ecklonia Cava (Gan Tai, 甘苔) —both types of powerful brown seaweed—have been utilized in Traditional Chinese Medicine (TCM) and Asian coastal communities for millennia. As a dietitian focused on nutrient density and glandular health, I highlight these sea vegetables for their exceptional mineral content and unique bioactive compounds.
