Hippophae, Sea Buckthorn, Star Bu སྟར་བུ Star Bu  (Tibetan)Sha Ji  沙棘 (TCM) Flora von Deutschland (10), Kohler, 1882 Hippophae rhamnoides(Photo by AnRo0002) (Wikimedia) Botanical name: Hippophae spp.Three types are used in Tibetan Medicine: H. rhamnoides (Large Star bu) H. salicifolia (Medium Star bu) H. tibetana (Small Star bu) Parts used: Fruit Temperature & Taste: Warm, moist. Slightly sweet, sour. Uses: Tonifies Qi, Generates Fluids: used for Qi deficiency with damage to fluids; after chronic disease, strong Heat, or Febrile disease.Diabetes Benefits the Lungs, Stops Cough, clears Cold Phlegm: chronic Cough, Bronchitis, especially for profuse Cold Phlegmdifficulty Breathing from Cold-Phlegm Warms and Strengthens Stomach and Spleen: Indigestion, abdominal pain from Food Stagnation (Chinese Pharmacopeia)chronic Diarrhea or Dysentery with food stagnationEnteritis, Colic in Tibetan Medicinemore recently for Gastro-duodenal Ulcers Moves the Blood, clears Stasis (TCM, Tibetan): Amenorrhea, DysmenorrheaBruising, Hematoma, Trauma, Tumors; used for blood stagnation in TCM and Tibetan Medicinepoor blood circulation causing thickening of the blood Clears Heat: Fever (Tibetan Medicine)taken to prevent infection during epidemicstopically for burns including sunburn and radiation burns Dose: Decoction: 3–9 grams Preparation: Steamed Sea Buckthorn:  The fruit is sometimes steamed before drying. Sea Buckthorn extract (Khanda):  Boil the fruit, remove the seeds, then concentrate to…

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