Herb Fruit (果 guǒ / 果实 guǒ shí)

Qing Guo

Chinese olive fruit · 青果

Canarium album (Lour.) Raeusch. · Fructus Canarii

Also known as: Gan Lan (橄榄), Bai Lan (白榄)

Qing Guo (Chinese olive fruit) plant

Images shown are for educational purposes only

Qing Guo, the Chinese white olive, is a gentle herb prized for soothing sore throats, reducing mouth dryness, and generating saliva. It is one of the most popular dual-use substances in Chinese medicine, used both as food and medicine. It is especially well-known for relieving throat pain and hoarseness, and has a traditional reputation for counteracting food poisoning from seafood.

Category Heat-clearing herbs Herbs that clear Heat and resolve Toxicity (清热解毒药)
Therapeutic focus Throat Health Respiratory Health Digestive Health Detoxification

TCM Properties

Temperature

Neutral

Taste

Sweet (甘 gān), Sour (酸 suān)

Channels entered

Lungs, Stomach

Parts used

Fruit (果 guǒ / 果实 guǒ shí)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Qing Guo does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Qing Guo is primarily used to support these areas of health:

Throat Health Respiratory Health Digestive Health Detoxification

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Qing Guo performs to restore balance in the body:

Clears Heat and Resolves Toxicity Benefits the Throat Generates Fluids Resolves Seafood Poisoning

How these actions work

'Clears Heat and resolves toxins' means Qing Guo can help reduce inflammatory conditions, particularly in the throat and upper digestive tract. Because it is neutral in temperature rather than strongly cold, it clears Heat gently without damaging the Stomach, making it suitable for people with mild Heat signs who cannot tolerate very cold herbs.

'Benefits the throat' refers to Qing Guo's particular affinity for the throat region. It enters the Lung and Stomach channels and is traditionally used for sore throat, hoarseness, and difficulty swallowing. Its sweet and sour taste stimulates fluid production in the mouth and throat, providing local soothing and moistening. This is why it has long been favoured by teachers, singers, and others who rely on their voice.

'Generates fluids' means Qing Guo promotes the body's natural production of saliva and other nourishing fluids. Its sour taste has an astringent, fluid-retaining quality, while its sweet taste nourishes. This makes it helpful for dry mouth, thirst, and irritability caused by fluid depletion, particularly after febrile illness or in hot weather.

'Detoxifies fish and crab poisoning' is a traditional and distinctive action. Classical texts record that chewing Qing Guo and swallowing the juice can counteract poisoning from fish, crabs, and even pufferfish. This detoxifying action extends to helping relieve the effects of excessive alcohol consumption.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Qing Guo is used to help correct these specific patterns.

Why Qing Guo addresses this pattern

Qing Guo enters the Lung channel and gently clears Heat while generating fluids. When Heat accumulates in the Lungs, it can scorch Lung fluids and cause sore throat, dry cough, and hoarseness. Qing Guo's sweet and sour taste promotes fluid production that moistens the Lung and throat, while its Heat-clearing action addresses the root cause. Because it is neutral rather than strongly cold, it clears Lung Heat without damaging the Stomach, making it appropriate for mild to moderate Lung Heat presentations.

A practitioner would look for one or more of these signs

Sore Throat

Sore, swollen throat from Heat accumulation in the Lungs

Hoarse Voice

Hoarseness from Lung Heat drying the throat

Dry Cough

Dry cough with sticky phlegm

Thirst

Dry mouth and thirst from depleted Lung fluids

Commonly Used For

These are conditions where Qing Guo is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Lung Heat Heat Toxin in the Throat

TCM Interpretation

In TCM, chronic pharyngitis is often understood as a condition where Heat lingers in the Lung and Stomach channels, gradually consuming the fluids that normally moisten the throat. Over time, the throat becomes chronically dry, irritated, and sensitive. In some cases, a deficiency of Yin (the body's cooling, moistening aspect) underlies the condition, meaning the body cannot produce enough nourishing fluid to keep the throat comfortable. Factors like smoking, overuse of the voice, emotional stress, and eating too many spicy or rich foods can all contribute to this pattern of lingering Heat and drying.

Why Qing Guo Helps

Qing Guo is particularly well-suited for chronic pharyngitis because it addresses both the Heat and the dryness simultaneously. Its Heat-clearing action reduces the underlying inflammation, while its sweet and sour taste strongly promotes saliva production and fluid generation, directly moistening the dry, irritated throat. Because it is neutral in temperature, it can be used long-term without the risk of damaging the digestive system that stronger cold herbs carry. This is why Qing Guo appears in many throat lozenges and preparations designed for chronic pharyngitis.

Also commonly used for

Tonsillitis

Tonsillitis with swelling and pain

Hoarse Voice

Voice hoarseness from throat inflammation or overuse

Hypochondrial Pain That Is Worse On Coughing And Breathing

Cough with sticky phlegm and throat irritation

Dry Mouth

Dry mouth and thirst, especially from febrile conditions

Food Poisoning

Traditional use for fish, crab, and seafood poisoning

Sore

Oral ulcers and lip sores, used topically in classical formulas

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Neutral

Taste

Sweet (甘 gān), Sour (酸 suān)

Channels Entered

Lungs Stomach

Parts Used

Fruit (果 guǒ / 果实 guǒ shí)

Dosage & Preparation

These are general dosage guidelines for Qing Guo — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

5–10g

Maximum dosage

Up to 15g in decoction for acute sore throat, or several fresh fruits eaten directly. As a food-grade substance, higher amounts are consumed as food without reported toxicity, but medicinal use should stay within practitioner guidance.

Dosage notes

Use 5–10g in decoction for standard throat-clearing and fluid-generating purposes. For acute sore throat, the upper range (10–15g) or fresh fruit juice may be used. For resolving fish or seafood poisoning, classical sources recommend crushing fresh fruits and drinking the juice, or decocting a concentrated broth. When used to address alcohol intoxication, 5–10 fruits can be decocted. The fruit can also be used fresh (chewed and swallowed) for throat pain, typically 2–5 fruits.

Preparation

No special decoction handling required. The dried fruit is added to the decoction pot with other herbs and decocted normally. Fresh fruit can be eaten directly or juiced. Crushing the fruit before decocting may improve extraction of active compounds.

Common Herb Pairs

These ingredients are traditionally combined with Qing Guo for enhanced therapeutic effect

Lai Fu Zi
Lai Fu Zi Equal amounts, decocted in water

Qing Guo paired with fresh radish (Lai Fu / Lu Bo, used as raw turnip in the folk formula Qing Long Bai Hu Tang from the Wang Shi Yi An) creates a powerful throat-soothing combination. The olive clears Heat and resolves throat toxins, while the radish descends Lung Qi and disperses phlegm. Together they address both the Heat and the Qi stagnation that cause throat swelling.

When to use: Acute Wind-Heat sore throat with redness, swelling, and difficulty swallowing. The classic folk application for seasonal throat infections.

Jie Geng
Jie Geng Qing Guo 9g : Jie Geng 6g

Qing Guo clears throat Heat and generates fluids, while Jie Geng (Platycodon root) opens the Lung Qi, expels phlegm, and guides other herbs upward to the throat region. Together they provide a comprehensive approach to throat disorders, addressing inflammation, phlegm accumulation, and fluid deficiency simultaneously.

When to use: Sore throat with hoarseness, cough, and sticky phlegm that is difficult to expectorate.

Gan Cao
Gan Cao Qing Guo 30g : Gan Cao 6g (as in Qing Guo Juan Du San)

Qing Guo combined with Gan Cao (Licorice root) enhances detoxification and throat-soothing effects. Gan Cao is itself a classic throat remedy that harmonizes other herbs and has its own anti-inflammatory and toxin-resolving properties. Together they form a simple yet effective pair for throat pain and for resolving food poisoning, as documented in the classical formula Qing Guo Juan Du San.

When to use: Mild sore throat, or as the core pair in detoxification formulas for fish or seafood poisoning.

Xuan Shen
Xuan Shen 1:1

Qing Guo clears Heat and generates fluids at the surface level of the throat, while Xuan Shen (Scrophularia root) nourishes Yin more deeply and clears deficiency-type Heat. This pairing addresses both the acute symptoms and the underlying Yin deficiency that often maintains chronic throat conditions.

When to use: Chronic pharyngitis with persistent dryness and a burning sensation, especially when underlying Yin deficiency is present.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Pang Da Hai
Qing Guo vs Pang Da Hai

Both Qing Guo and Pang Da Hai (Sterculia seed) are commonly used for sore throat and hoarseness, and both enter the Lung channel. However, Pang Da Hai is cold in nature and has a stronger moistening and laxative effect, making it better for acute voice loss from Lung Heat with constipation. Qing Guo is neutral and also generates fluids and resolves toxins, making it gentler and more suitable for prolonged use, and it has the unique ability to detoxify seafood poisoning. Pang Da Hai should not be used long-term due to its cold nature and potential to cause diarrhea.

She Gan
Qing Guo vs She Gan

Both herbs treat sore throat, but She Gan (Belamcanda rhizome) is bitter and cold with a stronger toxin-clearing and phlegm-resolving action, making it more appropriate for severe acute throat swelling with copious phlegm. Qing Guo is milder, sweet-sour and neutral, with a fluid-generating action that She Gan lacks. Qing Guo is better suited for chronic or mild throat conditions with dryness, while She Gan is better for acute, severe presentations with phlegm obstruction.

Ma Bo
Qing Guo vs Ma Bo

Both clear Heat in the throat, but Ma Bo (Puffball) is acrid and neutral with a specific action to clear Lung Heat and stop bleeding, making it particularly useful for throat swelling with bleeding gums or blood-streaked sputum. Qing Guo has stronger fluid-generating properties and is better for dry, irritated throats without bleeding. Ma Bo is typically used in powder form blown into the throat, while Qing Guo is taken as a decoction or chewed directly.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Qing Guo

Qing Guo (青果, Canarium album fruit, Chinese olive) must not be confused with Xi Qing Guo (西青果, the immature fruit of Terminalia chebula). Despite the similar names, they come from entirely different plant families (Burseraceae vs. Combretaceae) and have different properties and indications. Xi Qing Guo is the young fruit of the He Zi plant, used primarily for Yin-deficient diphtheria. The European olive (Olea europaea, 油橄榄) is also a completely unrelated species from the Oleaceae family and should not be substituted. Occasionally, fruits of other Canarium species may appear in markets, particularly Canarium pimela (black olive/乌榄), which has a darker colour and different flavour profile.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Qing Guo

Non-toxic

Qing Guo is classified as non-toxic in the Chinese Pharmacopoeia and is officially listed as a "medicine-food dual use" (药食同源) substance. It contains no known toxic components at standard dosages. Classical sources such as Zhu Danxi noted that overconsumption may cause epigastric bloating, but this is a mild digestive side effect rather than true toxicity.

Contraindications

Situations where Qing Guo should not be used or requires extra caution

Caution

Spleen and Stomach deficiency Cold patterns with diarrhea: Qing Guo's cool, moist nature and slightly astringent quality may aggravate loose stools and digestive weakness in those with Cold in the middle burner.

Caution

Exterior Wind-Cold patterns in the early stage: Qing Guo's actions focus on clearing Heat and generating fluids, making it unsuitable when Cold pathogens predominate and the exterior has not yet been resolved.

Caution

Excessive consumption may cause epigastric distension and fullness. Classical sources including Zhu Danxi noted that the fruit is somewhat warm in nature and eating too much leads to abdominal bloating.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Generally considered safe during pregnancy at food-level and standard medicinal doses. Classical texts actually include a recipe specifically for pregnant women experiencing fetal restlessness with thirst and dry throat, using Qing Guo stewed inside a pork stomach (from Si Chuan Zhong Yao Zhi, 1982 edition). As a recognized food-medicine dual-use substance, it does not have known uterine-stimulating or teratogenic properties. Nevertheless, medicinal use during pregnancy should be guided by a qualified practitioner.

Breastfeeding

No specific contraindications during breastfeeding. Qing Guo is a recognized food-medicine dual-use substance and has been consumed as a common fruit and throat remedy for centuries without reported adverse effects on lactation or nursing infants. Standard doses are considered safe.

Children

Qing Guo is generally considered safe for children, as it is both a common food fruit and a medicine. For younger children, reduce the dose proportionally (approximately one-third to one-half of the adult dose). The fresh fruit can also be chewed in small amounts for sore throat. Qing Guo tea (a few fruits steeped in hot water) is a traditional home remedy for children's throat discomfort in southern China.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Qing Guo

No well-documented pharmacological drug interactions have been reported for Qing Guo. As a polyphenol-rich fruit (containing gallic acid, ellagic acid, and tannins), it may theoretically reduce the absorption of iron supplements or iron-containing medications if taken simultaneously, as tannins can bind to iron in the gut. Separating intake by 1–2 hours would mitigate this potential interaction. No significant cytochrome P450 interactions have been established in published research.

Dietary Advice

Foods and dietary considerations when taking Qing Guo

Qing Guo pairs well with warm foods and teas, and is traditionally consumed alongside tea to enhance its sweet aftertaste. Avoid consuming large quantities of cold, raw, or greasy foods when using Qing Guo medicinally for sore throat, as these may generate phlegm and counteract its throat-clearing effect. When using Qing Guo to resolve fish or seafood toxicity, avoid further consumption of the offending food.

Botanical Description

Physical characteristics and morphology of the Qing Guo source plant

Canarium album (Lour.) Raeusch. is an evergreen tree in the Burseraceae (frankincense) family, typically growing 10–25 metres tall with a straight, upright trunk. The bark is greyish-brown and rough. The leaves are alternate, compound (pinnate), consisting of 4–10 pairs of elliptical to lanceolate, glossy dark green leaflets. Small yellowish-green flowers appear in panicle-like clusters. The fruit is a drupe, spindle-shaped (fusiform) with both ends tapering to blunt points, 2.5–4 cm long, with a green to yellowish-green skin when ripe. The flesh is firm and slightly astringent when first bitten but develops a pleasant sweet aftertaste. Inside is a hard, spindle-shaped pit with three chambers, each containing a single seed (kernel).

The tree thrives in tropical to subtropical climates, growing in low-altitude coastal forests, mountain slopes, and hilly areas. It tolerates a range of soils including sandy, loamy, and even slightly saline or rocky conditions. It can withstand temperatures down to about 6–7°C briefly, and tolerates drought in summer. The tree is long-lived and begins fruiting after several years of growth.

Sourcing & Harvesting

Where Qing Guo is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Autumn (September to October), when the fruits are mature but still green.

Primary growing regions

The highest-quality Qing Guo comes from Fujian province and Guangdong province in southern China, which are considered the traditional daodi (道地) production regions. Fujian, particularly the Fuzhou area, has such a long history of olive cultivation that Qing Guo is nicknamed "Fu Guo" (福果, Blessing Fruit) by overseas Chinese from the region. Sichuan, Guangxi, Yunnan, Hainan, and Taiwan also produce Qing Guo. The tree has been introduced to Vietnam, Cambodia, Laos, and Thailand.

Quality indicators

Good quality dried Qing Guo fruits are spindle-shaped (fusiform), 2.5 to 4 cm long, with both ends tapering to blunt points. The surface should be brownish-yellow to greenish-brown, with some irregular wrinkles. The flesh should be firm, greyish-brown to brown, and dense rather than soft or hollow. When chewed, the taste should be initially astringent but then develop a distinct sweet aftertaste, with a mild fragrance. Avoid fruits that are blackened, overly shrivelled, cracked, mouldy, or that have lost their characteristic sweet aftertaste. The pit inside should be hard and spindle-shaped with visible longitudinal ridges.

Classical Texts

Key passages from the classical Chinese medical texts that describe Qing Guo and its therapeutic uses

《本草纲目》 (Ben Cao Gang Mu) — Li Shizhen, Ming Dynasty

Chinese: 生津液，止烦渴，治咽喉痛。咀嚼咽汁，能解一切鱼鳖毒。

English: Generates fluids, stops vexation and thirst, treats sore throat. Chewing and swallowing the juice can resolve all fish and turtle toxins.

《开宝本草》 (Kai Bao Ben Cao) — Song Dynasty

Chinese: 生食、煮饮，并消酒毒。

English: Eating it raw or as a decoction both resolve the toxins of alcohol.

《日华子本草》 (Ri Hua Zi Ben Cao) — Song Dynasty

Chinese: 开胃、下气、止泻。

English: Opens the appetite, directs Qi downward, and stops diarrhea.

《滇南本草》 (Dian Nan Ben Cao) — Lan Mao, Ming Dynasty

Chinese: 治一切喉火上炎、大头瘟症，能解湿热、春温，生津止渴，利痰，解鱼毒、酒、积滞。

English: Treats all types of throat Fire flaring upward and pestilential head swelling. Resolves Damp-Heat and spring warmth diseases, generates fluids and stops thirst, benefits phlegm, and resolves fish toxins, alcohol toxins, and food stagnation.

Historical Context

The history and evolution of Qing Guo's use in Chinese medicine over the centuries

Qing Guo (青果, literally "green fruit") is the dried mature fruit of the Chinese olive tree (Canarium album), an entirely different plant from the European olive (Olea europaea). Its cultivation in China spans over 2,000 years. The earliest written record appears in the Han Dynasty text San Fu Huang Tu (三辅黄图), which documents that in 111 BCE, Emperor Wu of Han planted over a hundred olive trees in his palace garden after conquering the southern Yue kingdom.

The fruit has several evocative classical names. It was called "Jian Guo" (谏果, "Remonstrance Fruit") and "Zhong Guo" (忠果, "Loyal Fruit") because its initial bitterness gives way to a lingering sweetness, much as honest counsel may be hard to hear but proves beneficial. This metaphor was celebrated by Song Dynasty poets. Li Shizhen explained the name "Qing Guo" in his Ben Cao Gang Mu: the fruit remains green even when ripe, so common folk call it "green fruit." As early as the Three Kingdoms period, Qing Guo was sent as tribute to the imperial court. Its medicinal use was first systematically recorded in the Kai Bao Ben Cao of the Song Dynasty, which documented its ability to resolve alcohol and fish toxins. In Teochew (Chaozhou) culture, Qing Guo holds special significance during Chinese New Year celebrations as a symbol of prosperity.

Modern Research

4 published studies investigating the pharmacological effects or clinical outcomes of Qing Guo

1

Comprehensive Review: Chinese olive nutritional value, phytochemistry, health benefits, and applications (2023)

Yu K, Wang Y, Hu WJ, Zhang SN, Zhou WY, Sun XY, Kuang HX, Wang QH. Frontiers in Pharmacology, 2023, 14:1275113.

This review summarized research on Chinese olive, finding it is a rich source of phenolic acids (especially gallic acid and ellagic acid), flavonoids, and phenylpropanoids. The authors reported evidence for anti-Helicobacter pylori, anti-influenza, anti-diabetic, anti-inflammatory, and anti-tumour activities from in vitro and animal studies. The review highlighted the fruit's status as an officially recognized food-medicine dual-use substance in China.

DOI
2

Preclinical study: Chinese olive fruit extract attenuates metabolic dysfunction in diabetic rats (2017)

Yeh YT, Cho YY, Hsieh SC, Chiang AN. Nutrients, 2017, 9(10):1100.

In high-fat diet plus streptozotocin-induced diabetic rats, the ethyl acetate fraction of Chinese olive fruit (rich in gallic acid and ellagic acid) decreased body weight, lowered blood glucose and serum cholesterol/triglycerides, reduced inflammatory markers (TNF-alpha, IL-6), and enhanced hepatic antioxidant enzyme activity. The authors proposed the mechanism may involve the PI3K/AKT signalling pathway.

PubMed
3

Preclinical study: Identification of anti-inflammatory compounds from Chinese olive fruit extracts (2019)

Kuo YH, Yeh YT, Pan SY, Hsieh SC. Foods, 2019, 8(10):441.

Using activity-directed fractionation in LPS-stimulated mouse macrophages, researchers isolated four active anti-inflammatory compounds from Chinese olive: sitoindoside I, amentoflavone, tetrahydroamentoflavone, and protocatechuic acid. Sitoindoside I and tetrahydroamentoflavone were isolated from this fruit for the first time.

PubMed
4

Preclinical study: Olive fruit extracts improve antioxidant capacity via altering colonic microbiota in mice (2021)

Wang M, Zhang S, Zhong R, Wan F, Chen L, Liu L, Yi B, Zhang H. Frontiers in Nutrition, 2021, 8:645099.

Chinese olive fruit extracts (rich in polyphenols including hydroxytyrosol) given to mice at 100 mg/kg for 4 weeks significantly increased serum antioxidant enzyme activities (SOD, GSH-Px, T-AOC), reduced intestinal inflammatory cytokines, and favourably altered gut microbiota composition, suggesting a gut-mediated mechanism for systemic antioxidant effects.

PubMed

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.