Sargassum Seaweed

A brown marine seaweed (Sargassum pallidum or S. fusiforme), harvested off the coasts of northern China and Japan.

Dried in sun and wind, it comes as supple blackish-brown straps, still faintly salty to the taste.

Its close botanical kinship with kombu (Laminaria, Kun Bu) explains their neighbouring places in the texts, but the two seaweeds each have their own nuances of use.

To be eaten after rehydration (10 to 30 minutes in water).

The reference herb for dissolving hard accumulations and absorbing knots, particularly in the neck region and the sphere of the breath.

Traditionally used for constitutions of thick Phlegm and long-settled accumulations.

Its natural saltiness is the signature of its action on dense accumulations.

• Decoction: 10 to 15 g, rehydrate for 15 minutes then simmer for 30 minutes
• Classic pairing with Kun Bu: paired with kelp to deepen the action on hard accumulations (the Si Hai Shu Yu Wan blends)
• Classic incompatibility: not to be paired with Gan Cao (the “18 incompatibilities” of the tradition) — although the modern pharmacopoeia sometimes uses this pairing under supervision

To be avoided in cases of deficient Yang with deep cold or where the work of transformation is much weakened.

Classical incompatibility with Gan Cao, to be respected in traditional blends.

A herb rich in iodine: a practitioner’s advice if you know yourself sensitive to iodine.