What is the TCM thermal nature of Chinese Olive?

Chinese Olive (Qing Guo) is classified as Sweet, sour, neutral; Lung, Stomach in Traditional Chinese Medicine.

What are the traditional TCM uses of Chinese Olive?

In TCM, Chinese Olive is traditionally used for: Clears heat and detoxifies, benefits the throat, and promotes fluid production.

Where is Chinese Olive documented in classical TCM texts?

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

Chinese Olive

Qing Guo · 青果 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Sweet, sour, neutral; Lung, Stomach

Chinese Name: 青果

Traditional Uses in Chinese Medicine

Clears heat and detoxifies, benefits the throat, and promotes fluid production.

Chinese pharmacopoeia: 清热解毒，利咽，生津。

Classical References

Food Therapy Applications

In TCM food therapy, Chinese Olive 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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