Cudweed
鼠曲草Malay: Rumput Kapas
Gnaphalium affine D.Don.
Med + CookPhlegm-resolvingCough-stoppingWind-dispellingDampness-removing
Family: Asteraceae
Type: Annual herb
Parts Used: Whole plant
Nature & Flavor: Sweet, slightly sour, neutral
Also known as: Qingming Grass, Lemongrass (local name), Mouse Ear Grass
Properties & Functions
Functions: Resolves phlegm and stops cough, dispels wind and removes dampness, detoxifies
Indications:
- Cough with much phlegm
- Rheumatic pain
- Diarrhea
- Edema
- Fava bean disease (G6PD)
- Leukorrhea
- Carbuncles and boils
- Scrotal eczema
- Urticaria
- Hypertension
Usage & Prescriptions
Dosage: Decoct 6-15g; or grind to powder; or soak in wine. External: decoct to wash or crush and apply.
Spermatorrhea
Cudweed & rosa root 30g each, fox nut 15g, dioscorea 10g, stew with lean meat
Bone/joint pain, bruises
Cudweed 30-60g, decoct
Spleen-deficiency edema
Fresh cudweed 60g, decoct
Recipes & Preparations
Qingming Grass Kuih (Rice Cake)
Traditional Qingming festival rice cake made with cudweed — a beloved Southeast Asian snack
Servings: Makes about 20 pieces
Ingredients:
- •Fresh cudweed 150g
- •Glutinous rice flour 300g
- •Rice flour 100g
- •Peanut filling or red bean paste
- •Banana leaves for wrapping
Instructions:
- 1.Wash cudweed, blanch, and blend into paste
- 2.Mix cudweed paste with glutinous rice flour and rice flour
- 3.Knead into smooth dough, adding water as needed
- 4.Divide into portions, wrap with filling
- 5.Place on banana leaf squares
- 6.Steam for 15-20 minutes until cooked
Quick Reference
- Nature & Flavor
- Sweet, slightly sour, neutral
- Parts Used
- Whole plant
- Family
- Asteraceae
- Standard Dosage
- Decoct 6-15g; or grind to powder; or soak in wine. External: decoct to wash or crush and apply.
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