Dried Ophiopogon Root Mai Dong 500g Hand Selected for Soups and Decoctions

Dried Ophiopogon Root, known in TCM as Mai Dong (麦冬), from Ophiopogon japonicus, is the tuberous root of a perennial herb. In TCM theory it is sweet and slightly cold, entering the Heart, Lung, and Stomach channels. Traditionally used to nourish yin and moisten dryness, it is a common ingredient in soups, congee, and daily decoctions. Store sealed in a cool dry place.

Key Selling Points

• Identified as Mai Dong (麦冬), the tuberous root of Ophiopogon japonicus
• Hand selected dried root pieces for consistent quality
• Sweet slightly cold nature in TCM theory
• Traditionally used to nourish yin and moisten dryness
• Suitable for soups congee and herbal decoctions

Quality & Sensory

Dried Mai Dong roots are typically pale yellow to light brown, firm and slightly plump with a subtle earthy aroma. After decocting or simmering, the pieces soften and the liquid is typically mild, lightly sweet, and smooth.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups
• Added to congee
• Used in daily decoctions
• Combined with other herbs in tea blends

Traditional Uses

In TCM practice, Mai Dong is traditionally used in decoctions and soups to nourish yin and moisten dryness, often paired with herbs such as Yu Zhu, Sha Shen, or Gou Qi Zi. It is commonly added to congee and seasonal soups for its mild sweet taste and is valued in formulas that support the Lung and Stomach.

FAQ Q&A