Hoelen / Tuckahoe

Fu Ling is not a plant but a fungus, more precisely the sclerotium (the underground resting form) of Wolfiporia cocos, which develops on the roots of pines, sometimes several metres below the surface.

Harvested all year round, stripped of its black rind, then cut into cubes or thin slices of a translucent pinkish white, it gives off a very mild scent and an almost neutral savour.

The tradition distinguishes several parts: the white flesh (Bai Fu Ling, the most common), the reddish layer near the rind (Chi Fu Ling, read as closer to the register that frees the fluids), and the heart surrounding the root (Fu Shen, closer to the register that quiets the Spirit).

Not to be confused with Tu Fu Ling (Smilax), which is a different plant.

One of the most used herbs of the whole Chinese pharmacopoeia (Bensky places it in the “top 10”).

Traditionally used to carry off Dampness gently, within the register of the Earth Phase, and to quiet the Spirit gently.

Its mildness and its neutrality make it suit almost every constitution and every pairing.

• Decoction: 9 to 15 g, simmer for 30 minutes
• Si Jun Zi Tang: the foundation of the Earth Qi with Ren Shen, Bai Zhu and Gan Cao
• Liu Wei Di Huang Wan: one of the six components of the queen blend of the Water Yin
• In cooking: cubes simmered in Cantonese sweet soups, congee and traditional desserts
• Bai/Chi/Fu Shen distinction: Bai (white flesh) for general use; Chi (red layer) frees the fluids more; Fu Shen (heart) quiets the Spirit more

To be used in moderation in cases of deficient Yin with marked dryness (its freeing action can add to the dryness).