Red Jujube / Chinese Date

Red jujubes (Ziziphus jujuba), to be distinguished from Suan Zao Ren (the seeds) and from Wu Mei (the mume plum), are harvested at full maturity, when their skin takes on that characteristic deep red tint.

Dried in the sun or in the oven, they keep their fleshy pulp and their intensely sweet savour — between the date and the baked apple.

An essential plant-food of the Chinese tradition, present in hundreds of classical blends, where it brings the preparation into accord and softens it.

A major food-herb for drawing complex blends together and holding the median sphere gently.

Traditionally used to supplement the Qi of the Earth Phase, to enrich the Blood (its deep red colour), to quiet a weary Spirit, and to soften the roughness of the other herbs in a blend.

Present in more than 60 classical blends of Zhang Zhongjing.

• Decoction: 3 to 10 fruits per preparation, to be split lightly before cooking so the matter is released
• Infusion for pleasure: 3 to 4 jujubes in a large cup, water at a simmer, 15 minutes — a classic pairing with Gou Qi Zi
• Everyday cooking: added to congee, soups, Asian desserts and glutinous rice
• To be eaten whole: jujubes cooked in herbal teas can be eaten afterwards

To be used in moderation in cases of marked Dampness or of food stagnation (sweetness feeds those constitutions).

Rich in natural sugars: to be adjusted for those watching how much sugar they take.