Recently, many people seem to be suffering from coughs. In the ancient medical text Huangdi Neijing (The Yellow Emperor’s Inner Canon), it is written that “when the body is harmed by dampness, it results in coughing.” In traditional East Asian medicine, it is believed that if digestion is weakened by excess dampness in autumn, phlegm accumulates in the lungs, leading to coughs.
At times like this, spring onions (negi), which act on the lung and stomach meridians, are especially beneficial. Although they are a familiar everyday ingredient, spring onions have long been used as a medicinal herb in East Asia, particularly in China and Japan.
When used medicinally, the white part of the spring onion is called Cong Bai in Chinese medicine. It helps relieve early symptoms of colds such as chills and nasal congestion, warms the body, promotes sweating, and helps expel pathogens from the body. It is also said to have detoxifying properties, supporting the discharge of swelling and pus.
Miso soup with spring onions and ginger, or a light soup made with spring onions and egg, is ideal at the onset of a cold or when the digestive system feels weak. To help prevent autumn coughs and dryness of the throat, spring onions can also be simmered into a soup with figs. When combined with chicken, the dish becomes especially nourishing and energising.
In Hyogo Prefecture, there is a traditional local dish called negi-meshi, made by simmering spring onions with dried sardines and mixing them with rice. It is simple, yet deeply comforting and flavourful.
Spring onions are available in supermarkets all year round, but they are about to come into season. As they do, their sweetness increases and their flavour becomes even richer. To recover from summer fatigue and prepare the body for winter, keep spring onions on hand and enjoy using them in a variety of dishes.