Sprouted millet shoots - 谷芽 (Gu Ya)
Millet Sprouts
谷芽
Gu Ya·Pousses de Millet germées
Setariae Fructus Germinatus
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
消食和中 健脾开胃
Pinyin
Xiao Shi He Zhong · Jian Pi Kai Wei
Overview
The grains of millet (Setaria italica) or of rice (Oryza sativa, in certain pharmacopoeias), sprouted and then dried with their young shoots still tender.
Sprouting softens the grain and gives it that malted note.
Presented as grains of a pale yellowish brown with their small whitish or greenish shoots, they give off a mild, cereal scent.
Traditional uses
The reference food-herb of the register that gently dissolves the accumulation of grains and accompanies constitutions of mild food stagnation (heaviness after meals rich in starch).
Particularly suited to children and to very delicate constitutions, thanks to its sweet and neutral nature.
Often paired with Mai Ya (sprouted barley shoots) for a fuller action.
Preparation and traditional-use quantity
- Decoction: 9 to 15 g, simmer for 25 minutes
- Roasted form (Chao Gu Ya): the traditional version, more supplementing for the Earth Phase
- Companion to Mai Ya: a classic pairing with sprouted barley, for the transformation of starchy foods
- Mildness: among the most approachable matter in the repertoire
Precautions
A very mild herb. No particular precaution at the quantities indicated. Suits most constitutions.
