Millettia root

The root of Millettia speciosa, a leguminous climber of the Lingnan hills, sold as very hard beige dried slices. Mildly sweet with a bean-like savour, it needs a good soak and a long boil, and gives damp-season pork-bone pots a clean, faintly sweet depth.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · lung、spleen、kidney

Traditional food therapy

In Cantonese food therapy it is paired with hairy fig root and tu fu ling in damp-season pots, traditionally used to moisten the lungs, relax the sinews and ease damp-related aching joints.

Cautions — read first

• Mild in nature. Pregnant women should check with a Chinese medicine practitioner before drinking it.

Preparation

The dried slices are rock hard. Soak and rinse them, then give them a long boil.

Origin

廣東、廣西（嶺南） — herbal-dispensary item in AU; no consumer retail listing observed

Availability in Australia

Herbal shops / specialists

Pairs well with