Zizyphus, Jujube, Da Zao 大枣 Da Zao, Hong Zao (Red) (TCM)Unnab (Unani, Arabic) Ortus Sanitatis, Meydenbach, 1491 Krauterbuch, Lonitzer, 1578 Red Jujube Da Zao (Adam, 2017) Botanical name: Ziziphus jujuba (syn. Z. vulgaris) There are a number of varieties: Sweet and Sour; Black and Red; Wild and Cultivated, as well as Jujubes harvested in different seasons.Three varieties were known in the West: J. major, J. minor, J. agrestis. (Pomet) Parts used: Fruit; Black and Red varieties are used in TCM (mostly the Red); a White kind was known in the West.“The larger red coloured variety is considered better”. (Avicenna) Temperature & Taste: Neutral, moist. Sweet“Jujubes are cold in first degree, moderately dry and slightly moist in temperament” (Avicenna) Classifications: 2E LENITIVE.  2F. PURIFYING.  2S. STRENGTHENING3K. EXPECTORANT.  3L. ANTI-TUSSIVE4d. PECTORALPreparers and Purgers of Bile Uses: Strengthen the Lungs, Stops Cough (West): ‘expectorates tough Phlegm’ (Pomet, 1748)Hoarseness, Cough, Pleurisy, Spiting of Bloodroughness of the Throat and ChestWheezing, shortness of Breath“Useful for the Chest and Lungs”. (Avicenna)“It moistens the Heart and Lungs”. (Da Ming) Benefits the Spleen and Qi (West, TCM): Indigestion, poor appetite, fatiguePliny said it prevented diseases of the StomachHeartburn (Unani)moderates a formula, makes other herbs more agreeable to the Stomach (similar to Licorice) (TCM)“It harmonizes the drugs in the same…

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