Where is Sea Buckthorn documented in classical TCM texts?

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

Sea Buckthorn

Q: What is the TCM thermal nature of Sea Buckthorn?

Sea Buckthorn (Sha Ji) is classified as Sweet, sour, astringent, warm; enters the Spleen, Stomach, Lung, and Heart Meridians in Traditional Chinese Medicine.

Sha Ji · 沙棘 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Sweet, sour, astringent, warm; enters the Spleen, Stomach, Lung, and Heart Meridians

Chinese Name: 沙棘

Traditional Uses in Chinese Medicine

Strengthens the spleen, promotes digestion, relieves cough and transforms phlegm, invigorates blood, and dissipates stasis.

Chinese pharmacopoeia: 健脾消食，止咳祛痰，活血散瘀。

Classical References

Food Therapy Applications

In TCM food therapy, Sea Buckthorn 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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