Prunus mume, Wu Mei 乌梅 Wu Mei (TCM)  von Siebold, P. &, J. Zuccarini Flora Japonica, Sectio Prima (Tafelband), 1870 Prunus mume Wu Mei (Adam, 2017) Botanical name: Prunus mume Parts used: Fruit, almost ripe and baked until blackened Temperature & Taste: Warm, dry. Sour (has both dry and moistening qualities) Classification: Astringent Uses: 1. Consolidates the Lungs, Stops Cough:-Chronic Cough from Lung deficiency2. Generates Fluids:-Thirst3. Kills Worms:-Roundworm-Vomiting and abdominal pain from Worms4. Astringes to Stop Leakage, Stops Bleeding:-chronic Diarrhea and Dysentery, with or without Blood-it has also been used for Epidemic (acute) Diarrhea-Excess Uterine Bleeding-used for Diabetes-like disorders Dose: Decoction: 6–12 grams Main Combinations: 1. Chronic Cough:i. Prunus mume Wu Mei with Almond (Xing Ren) and Pinellia Ban Xiaii. Prunus mume Wu Mei with Chebulic Myrobalan, Schisandra Wu Wei Ziiii. chronic Cough with little or no phlegm, Prunus mume Wu Mei with Almond (Xing Ren), Poppy capsule, Licorice (as in Yi Fu San from Shi Yi De Xiao Fang [Effective Formulas from Generations of Physicians]).2. Internal Heat with damaged fluids, with thirst, dryness, cough, irritability, Prunus mume Wu Mei with Coptis Huang Lian and Scutellaria Huang Qin3. Thirst, Prunus mume Wu Mei with Ophiopogon Mai Men Dong4. Diarrhea, Dysentery:i.…

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