Chinese yam, the mountain plant

Shan Yao, the Chinese name for Chinese yam, reads « the medicinal plant of the mountains ». Both plant and food, it has been eaten in China for more than three thousand years, at the table as well as in the pharmacopoeia. It is also found under the name Huai Shan. Its reference quality, Huai Shan Yao, comes from the former prefecture of Huaiqing, in Henan, where it counts among the « four great plants of Huai »; its most prized variety bears an evocative name, the « iron rod ».

Nourishing both the Qi and the Yin

In Traditional Chinese Medicine, Chinese yam is sweet and neutral: it stirs up neither Heat nor Cold, and suits almost every constitution. It is associated with three pillars of tradition: the Spleen, which produces the Qi and the Blood, the Lung, which governs the Qi, and the Kidney, which stores the Essence. What sets it apart is that it nourishes both the Qi and the Yin, where most supplementing plants lean clearly to one side.

Supporting the Spleen without weighing it down

Tradition credits it with supplementing the Spleen and nourishing the Stomach. Neither drying nor heavy, it « supplements without causing stagnation », as the classical physicians put it, and its slight astringency allows it to hold things in. It is a supporting plant, with a light Qi and a slow nature, that works best alongside stronger ones: so it is found in Liu Wei Di Huang Wan.

Key benefits

Vigour & Gentle Vitality

By supplementing the Qi of the Spleen and the Lung, Chinese yam gives the body vigour, without jolting it.

Supported Spleen & Digestive Balance

Traditionally used to supplement the Spleen and nourish the Stomach, it supports digestion without burdening it.

Nourished Yin & Qi

It nourishes both the Yin and the Qi, and its gentleness makes it well suited to prolonged use.