An Introduction to the Benefits and Uses of Schisandra Chinensis

Schisandra chinensis is the ripe fruit of a woody vine in the magnolia family. It gets its name because the skin and flesh of the fruit taste sour and sweet, while the seed kernel is pungent and bitter with a slight salty taste, so all five flavors are present. It is mainly produced in Northeast China, North China and other regions, among which the northern schisandra grown in Northeast China is more highly regarded. The ripe fruit is red or dark red; after being dried in the sun or in the shade, it can be used both as medicine and as an everyday ingredient.

In traditional Chinese medicine theory, schisandra is warm in nature and sour-sweet in taste, entering the lung, heart and kidney meridians, and is often used to astringe the lungs and stop coughs, promote body fluids and reduce sweating, and secure essence and stop diarrhea. Folk custom also favors steeping a small amount of the dried fruit in water as a tea for daily conditioning support. It is a common ingredient that is both food and medicine; for specifics on how to use it, it is advisable to take your own constitution into account and consult a Chinese medicine practitioner when necessary.

As for how to consume it, the most common methods are steeping it in water and infusing it in liquor. To steep it in water, take a few dried fruits and brew them in boiling water, refilling repeatedly until the flavor becomes weak; to infuse it in liquor, wash and air-dry the fruit, place it in baijiu, seal and soak it, and after storing for some time drink it in moderation. In addition, schisandra can also be used to make porridge, cook soup, or be preserved with honey, each with a different flavor.

One reminder: schisandra is sour in taste, so a single dose should not be too large. People with excessive stomach acid or stomach discomfort should reduce the amount as appropriate; pregnant women, children and people with chronic diseases should best consult a doctor before consuming it. When selecting it, choose fruit that is plump, reddish in color, dry and free of mold; for daily storage, seal it and keep it in a cool, dry place.