Witnessed by: TCM
Japanese pagoda tree (Styphnolobium japonicum), of the Fabaceae family. Large deciduous tree with pinnate leaves and creamy flower panicles; native range: China and Korea. Globally recognized as huai hua (槐花) in Chinese, and sophora flower, pagoda tree flower bud in English. The part used is flower and flower bud (huai hua / huai mi). Small yellow-green buds, bitter and slightly astringent.
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.
JAPANESE PAGODA TREE
IDENTITY
Name
- Common
- Japanese pagoda tree
- Scientific name
- Styphnolobium japonicum (L.) Schott
- Family
- Fabaceae
Form
- Part used
- flower and flower bud (huai hua / huai mi)
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- bitter
Temperature
- TCM
- cool (slightly cold)
Affinity
where in the body it travels
Organs / channels
- TCM
- Liver · Large Intestine
PRACTICE
Virtue
Actions
- TCM
- cools the blood, stops bleeding, and clears Liver fire
Cautions
- Contraindications
- caution in cold from deficiency without heat signs
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