Health Diary
Educational content on herbs, botanicals, and traditional plant-based wellness practices.
Explore goji berry's rich cultural history in Chinese tradition — from ancient texts to Ningxia cultivation, traditional culinary uses in soups and teas, cultural symbolism, and how to use dried goji berries at home.
A comprehensive guide to the main types of ginseng — red vs white processing, Asian vs American varieties, seasonal use guidelines, and the cultural traditions behind each type.
Explore shiso (Perilla frutescens var. crispa), the iconic Japanese herb behind sushi garnishes and umeboshi pickles, and its centuries-old role in Kampo traditional wellness.
Discover how lemongrass (sả) has shaped Vietnamese cooking and traditional wellness for centuries — from canh chua to steam inhalation and herbal tea rituals.
Discover diep ca — Vietnam's boldly scented fish mint herb. Explore its traditional cooling uses, key compounds like houttuynin, and important safety notes before adding it to your routine.
Educational guide to artichoke (atisô / Cynara scolymus) in Vietnamese tradition — French colonial origins in Đà Lạt, traditional cooling properties, trà atisô culture, cynarin bile research, clinical studies, and important safety considerations.
Educational guide to gotu kola (Centella asiatica / rau má) — Vietnamese traditional medicine context, four key triterpenoid saponins (asiaticoside, madecassoside, asiatic acid, madecassic acid), wound-healing research (supported), 2017 SR+MA cognitive finding (null), modest mood benefit, traditional Vietnamese preparations, and important hepatotoxicity safety considerations (NIH LiverTox Likelihood Score C).
Educational guide to licorice root (Glycyrrhiza uralensis, 甘草 Gan Cao) — the 'State Elder' of Chinese herbal medicine. Classical TCM context, the five traditional functions, modern peer-reviewed research, and the critical safety topic of glycyrrhizin-induced pseudoaldosteronism.
Explore the traditional uses of moringa (cây chùm ngây) in Vietnamese wellness culture — from cooling soups and salads to its bioactive compounds and what modern research actually says.
