Dan Dou Chi
Glycine max
Synonyms: Soja max, Phaseolus max, Phaseolus sordidus
☯ TCM Properties
Releases the Exterior (Wind-Cold or Wind-Heat); Eliminates irritability, harmonizes the Middle Jiao and relieves stuffy sensations in the chest
Western Herbalism Properties
Gallery
Botanical Description
Glycine max is an annual legume reaching 30-90 cm tall, with trifoliate leaves bearing oval to elliptic leaflets 5-15 cm long. Stems are erect, branched, and covered in fine brown hairs. Small pinkish-white flowers are produced in axillary racemes. Pods are hairy, 3-5 cm long, containing 2-4 oval seeds (soybeans) that vary from yellow to black. In TCM, the preparation Dan Dou Chi uses the seed processed by fermentation.
Cultivated in fields and farmland throughout tropical, subtropical, and warm temperate regions; one of the world most widely grown legumes.
Glycine max is a domesticated crop species widely cultivated worldwide. Its wild ancestor Glycine soja is native to East Asia. The cultivated soybean has no conservation concerns, though habitat loss in native soybean regions may be relevant for wild relatives.
Cultural & Historical Context
Traditional Chinese Uses
Dan Dou Chi (prepared soybean) is a mild herb made from fermented soybean that serves dual purposes depending on its preparation. When prepared with cooling herbs, it has a cooling nature and helps release Wind-Heat from the exterior while also alleviating restlessness and insomnia from unresolved heat. It can also be prepared differently to address Wind-Cold. It is a gentle, food-grade herb often combined with scallion in simple formulas for early-stage illness.
Chemistry & External Identifiers
Important Disclaimer
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.