Selfheal, Jellyfish and Chrysanthemum Soup (Xia Ku Cao Hai Zhe Tang)

Why people make this soup

Jellyfish is one of those ingredients that Westerners sometimes encounter only pickled or in a salad at a Chinese restaurant, not realising it has a long history as a therapeutic food. In Chinese food therapy, jellyfish is valued precisely because it is not dramatic: it clears heat and dissolves phlegm, moistens the intestine gently, and is neither cold enough to harm a sensitive digestion nor rich enough to feel heavy. This makes it well suited for the group Nourilo has in mind — older adults, menopausal women, and people with liver-heat type patterns who need something cooling without aggravating the stomach.

Selfheal (xia ku cao, Prunella vulgaris) is the principal herb here. It is widely used in Chinese herbal medicine for conditions associated with “liver fire” — headaches, high blood pressure, red and irritated eyes, irritability, bitter taste in the mouth, and disturbed sleep. Chrysanthemum adds to this cooling action and has a particular affinity for the eyes and head. Water chestnut brings natural sweetness and a refreshing quality to the whole pot.