Two-Winter Syrup (Er Dong Gao)

Why people make this syrup

Both asparagus root and ophiopogon are sweet, cool, moistening foods, and both are traditionally associated with nourishing yin and easing dryness — a classic match for a dry cough with little phlegm. Nourilo notes ophiopogon also settles the stomach and calms the mind, while asparagus root leans toward supporting the kidney and is a touch more cooling. Cooked down together into a smooth syrup, the two are traditionally taken for a dry throat, thirst, restlessness, scanty-phlegm cough and restless sleep.

Method

1. Soak the ophiopogon until plump, then remove the cores. Rinse the asparagus root.
2. Put both in a pot with water to cover and simmer until the liquid is thick; strain out the dregs.
3. Add fresh water to cover the dregs and simmer a second time; strain.
4. Combine both batches of liquid in the pot, add rock sugar, and simmer over low heat until it reduces to a syrup. Cool. Take 1 tablespoon on an empty stomach, washed down with warm water.

Nourilo’s Tips

If you can’t get it to set into a syrup, the sugar may be too little — simmer gently until slightly thick, and it will firm up as it cools. Total simmering is about 40 minutes. Cooled and refrigerated, it keeps up to about half a year; take 1 tablespoon a day. If you’d rather skip the sugar, you can simply simmer the two roots (about 11–15 g each) in 1.2 L of water for half an hour and drink it as a tea instead.