Apricot
杏子 · Xìng Zǐ
Moistens dry coughs and quenches deep thirst
Properties
WarmingWarming botanicalSour, Sweet
Concerns
What it does
Apricot moistens dry coughs and eases the thirst that follows illness. In TCM, lung dryness shows up as a hacking, unproductive cough with little phlegm, plus a dry throat. Apricot's sweet-sour juice replenishes lung fluids and calms that pattern. It's also used for thirst and post-illness recovery. Note that apricot seeds are processed separately and serve a different cough profile.
How to take it
Simmer 3–5 fresh or dried apricots (no seeds) in 3 cups water for 15 minutes. Drink warm. Helpful for dry coughs and post-illness thirst.
Snack on a few dried apricots when your throat feels dry and scratchy
Eat fresh in season. Dried apricots make a chewy snack. Add to oatmeal, yogurt parfaits, or grain salads.
Snack on fresh or dried apricots, especially when you feel drained or thirsty
Safety
- The fruit is safe and edible. Avoid eating raw apricot seeds in large amounts
- Apricot seeds contain amygdalin, which converts to cyanide in the body
- Cook the fruit if you have weak digestion or chronic loose stools
- Talk to your doctor before starting medicinal use, especially if you take medication
Where it comes from
Apricots originated in northwest China, where they've been cultivated for at least 4,000 years. They spread west along the Silk Road and reached the Mediterranean through Persian traders. In TCM, the fruit treats lung dryness while the seeds (Xìng Rén) handle a different cough pattern. The Latin name Prunus armeniaca incorrectly suggests Armenian origin, since the Greeks first encountered apricots there. Apricot stones have been found in Bronze Age Chinese archaeological sites.