Witnessed by: TCM
Chinese plum (Prunus mume), of the Rosaceae family. Small deciduous tree flowering in late winter before the leaves; native range: southern China, long cultivated in China and Japan. Globally recognized as wu mei (烏梅) in Chinese, and Japanese apricot, smoked plum, mei in English. The part used is unripe fruit. Wrinkled blackened plums, hard and intensely sour, with a smoky tang.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
CHINESE PLUM
IDENTITY
Name
- Common
- Chinese plum
- Scientific name
- Prunus mume Siebold & Zucc.
- Family
- Rosaceae
Form
- Part used
- unripe fruit
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sour · astringent
Temperature
- TCM
- neutral
Affinity
where in the body it travels
Organs / channels
- TCM
- Liver · Spleen · Lung · Large Intestine
PRACTICE
Virtue
Actions
- TCM
- astringes the Lung and stops cough, binds the Intestines and stops chronic diarrhea, generates fluids and quells thirst, calms roundworms and stops abdominal pain
Cautions
- Contraindications
- contraindicated in exterior conditions and in excess heat or damp-heat in the interior, where its astringency may trap the pathogen
- Toxicity
- a food-grade fruit, regarded as safe
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