Use of Xiang Fu (coco-grass rhizomes) in TCM

Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.

Preparation: Remove impurities, cut in thick pieces and dry.

Dosage: 4 - 12 grams

Main actions according to TCM*: Unblocks Stagnant Liver Qi and relieves pain. Regulates the Liver and Spleen. Assists the regulation of menses and relieves pain.

Primary conditions or symptoms for which Xiang Fu may be prescribed by TCM doctors*: Chest pain Abdominal pain Abdominal colic Irregular menstruation Amenorrhea Dysmenorrhea Acid reflux Abdominal bloating

Contraindications*: Because of its Drying nature, this herb should not be used when there is Yin or Qi Deficiency, especially when there is Heat associated with the condition.

Common TCM formulas in which Xiang Fu is used*

Key TCM concepts behind Xiang Fu's properties

In Traditional Chinese Medicine (TCM), Xiang Fu belongs to the 'Herbs that regulate Qi' category. Herbs in this category typically treat a TCM condition called 'Qi Stagnation'. Concretely it means that Qi is blocked in the body's Organs and Meridians, most typically the Stomach, Liver, and to a lesser extent, the Lungs. In modern medicine terms, Qi Stagnation often translates into psychological consequences such as depression, irritability or mood swings. It's also frequently associated with conditions such as premenstrual syndrome (PMS), menopausal symptoms, the development of breast swellings as well as various digestive disorders.

Furthermore Xiang Fu is Neutral in nature. This means that Xiang Fu typically doesn't affect the balance in your body. Balance between Yin and Yang is a key health concept in TCM. Eating too many "Hot" (Yang) ingredients can lead to an imbalance whereby one has a Yang Excess. The inverse is true as well: too many "Cold" (Yin) ingredients can lead to a Yin Excess. The Neutral nature of Xiang Fu means that you don't have to worry about that!

Xiang Fu also tastes Bitter, Pungent and Sweet. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Bitter ingredients like Xiang Fu tends to have a cleansing action on the body by clearing Heat, drying Dampness and promoting elimination via urination or bowel movements. On the other hand Pungent ingredients tend to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food. Lastly Sweet ingredients tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.

The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Xiang Fu is thought to target the Liver, the Sanjiao and the Spleen. In TCM the Liver is often referred as the body's "general" because it is in charge of regulating the movements of Qi and the Body Fluids. It also takes a leading role in balancing our emotions. The Triple Burner (Sanjiao) is a special concept in TCM with no corresponding organ in modern medicine. Its function is similar to a water wheel: Body Fluids, Qi and food are transported through the San Jiao and that very movement helps our metabolism. The Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body.

Research on Xiang Fu

Anti-microbial, anti-malarial, anti-oxidant, and anti-diabetic compounds have been isolated and identified from C. rotundus.¹.

Sources:

1. Buckley S, Usai D, Jakob T, Radini A, Hardy K (2014) Dental Calculus Reveals Unique Insights into Food Items, Cooking and Plant Processing in Prehistoric Central Sudan. PLoS ONE 9(7): e100808. doi:10.1371/journal.pone.0100808

Use of Xiang Fu as food

Xiang Fu is also eaten as food.