What is the TCM thermal nature of Bupleurum Root?

Bupleurum Root (Chai Hu) is classified as Cool, Bitter, Acrid in Traditional Chinese Medicine.

Where is Bupleurum Root documented in classical TCM texts?

Bupleurum Root appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Bupleurum Root

Q: What are the traditional TCM uses of Bupleurum Root?

In TCM, Bupleurum Root is traditionally used for: Releases the exterior and reduces fever, courses the Liver and relieves stagnation, raises Yang Qi.

Chai Hu · 柴胡 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-06-27

📋 TCM Classification

Thermal Nature & Flavor: Cool, Bitter, Acrid

Chinese Name: 柴胡

Traditional Uses in Chinese Medicine

Releases the exterior and reduces fever, courses the Liver and relieves stagnation, raises Yang Qi.

Chinese pharmacopoeia: 清虚热，除准热。用于阴虚发热，骨蒸劳热，小儿交热。

Classical References

Shennong Bencao Jing (~200 CE): classified as a superior herb. Zhang Zhongjing, Shanghan Lun (~200 CE): core ingredient in Xiao Chai Hu Tang.

Food Therapy Applications

In TCM food therapy, Bupleurum Root is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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References

Shennong Bencao Jing (~200 CE): classified as a superior herb. Zhang Zhongjing, Shanghan Lun (~200 CE): core ingredient in Xiao Chai Hu Tang.