Botanical Name: Poria cocos
- English: Wolfiporia extensa, Fú Líng
- Also, known as: Hoelen, Poria, Tuckahoe, China root, Matsuhodo, 茯苓, ai Fu Ling, Bokryung, Champignon Poria, China-root, Daedalea Extensa, Fu Ling, FuShen, Hoelen, Hongos Poria, Indian Bread, Macrohyporia Cocos, Macrohyporia Extensa, Matsuhodo, Mushroom, Pachyma Cocos, Polyporus, Poria, Poria cocos, Poria Cocos Sclerotium, Poria Sclerotium, Sclerotium Cocus, Sclerotium of Tuckahoe, Sclerotium Poria Cocao, Sclerotium Poriae Cocos, Tuckahoe, Wolfiporia cocos,
Parts Used: Fungus
Poria cocos, known as “Fuling” in Chinese, is an edible medicinal mushroom belonging to dry sclerotium of polyporaceae fungi. It has more than 2000 years of medical application history for its remarkable pharmaceutical effect.1 The bioactive components in Poria cocos include polysaccharides, triterpenoids, fatty acids, sterols and enzymes. Poria cocos polysaccharide (PCP) accounts for 84% by weight among all constituents in the dried sclerotium.2 PCP is also the main bioactive component in Poria
How to use:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
- You can make ice cubes or pops by freezing tea in ice tray or pop molds.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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