Asia
A symbol of eternity, its nourishing and restorative oil leaves an exceptional soft touch.
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Chai Hu
(Bupleurum falcatum)
The root of Chai Hu is eaten dried, as a decoction, dry roasted or roasted in vinegar. Its small clusters of yellow flowers hang over the sickle leaves of the plant, which thrives in warm sun and moist soil.
Popular in traditional Chinese medicine, its fiery flavour and fresh nature give it the power to strengthen the Qi, the fundamental energy central to ancestral beliefs.
Mentioned for the first time in texts dating from the 1st century BC, the toning and anti-inflammatory benefits of the rhizome are known to practitioners for their actions on liver functions and the irrigation of the capillaries.
