Perilla Seed, Ginkgo and Apricot Kernel Soup

Why people make this soup

Some children have a weaker constitution and a stubborn, phlegmy cough that lingers. When the cough is worse morning and night with thin, watery-white phlegm — a “cold-type” phlegm pattern — ginkgo can be used in moderation, as it is traditionally said to “astringe the lung and calm wheezing.” This folk soup combines perilla seed, ginkgo and apricot kernels and is traditionally used to direct qi downward, ease phlegm and calm a cough, making it a gentle helper for chronic bronchitis or wheezy coughs of the cold-phlegm type — in children and adults alike.

Method

1. Remove the cores from the ginkgo nuts. Put the perilla seed into a tea bag.
2. Place all ingredients in a pot with 1.5 L of water.
3. Simmer down to about 600 ml.
4. Drink the soup and eat the ginkgo nuts (the 2 bowls are one day’s serving, taken in portions).

Nourilo’s Tips

Perilla seed directs qi downward and resolves phlegm for cough and wheeze, and also gently loosens the bowels, so this soup suits adults with phlegm and breathlessness too. Adjust the ginkgo by age — roughly one nut per year — and never more than about 15 at once. Always remove the core, where the unhelpful compound mainly sits, and always cook ginkgo before eating.