The TCM herb "cong bai" which in english is "spring onion", is categorized within the "herbs that release the exterior wind cold" functional grouping. It is thought to enter the lung and stomach channels and exhibits acrid and warm (wen) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
Cong Bai has some precautions to be considered (see our precautions list).
As noted above, cong bai is within the herbs that release the exterior wind cold functional group. All the herbs in this category are listed below.
(truncated intro "... many are acrid and warm used when fever is mild, chill severe, headache, body & neck pain, no thirst focus is on the superficial layer of the body and lung precautions: do not overdose herbs that promote sweating – disperses qi too much a…)".