Last week Friday, October 23rd was the start of the Hoarfrost Descends (Shuang Jiang 霜降) seasonal node. This is the last segment of Autumn as the next seasonal node is the beginning of Winter. The days are clearly getting shorter and darker. Next weekend we go off Daylight Savings Time, and when that happens the sun will be setting much earlier. Although last week we had some warmer days, in general it’s getting colder. Here in New Jersey today the high was only in the 50s, with evening temperatures are dipping into the 40s.
The shorter 5-day segments of Hoarfrost Descends are Chai nai ji shou 犲乃祭獸 (Dholes Start to Sacrifice Beasts), Caomu huangluo 草木黃落 (Vegetation Withers and Defoliates), and Zhechong xianfu 蟄蟲咸附 (Hibernating Insects Stop Up Their Burrows). A dhole is a type of wild dog native to many parts of Asia, and the image of them sacrificing beasts is an image of the harvesting of food. Autumn is harvest time, which is why the Neijing says in many chapters that Spring Engenders, Summer Flourishes, Autumn Harvest, and Winter Stores (春生，夏長，秋收，冬藏). Interestingly, in Chinese astrology, the dog is associated with the Earthly Branch Xu (戌), which goes with the 9th lunar month (i.e., October in the solar calendar). The other two segments of Hoarfrost Descends offer additional images of the closing down and increasing Yin of the season.
The ancient text Yue Jin Qi Shi Er Hou Ji Jie says, “the Qi is solemn during Hoarfrost Descends. It is when the Yin starts to condense.” Since we are moving into the Yin and colder part of the year, the first traditional recommendation for Hoarfrost Descends is to protect against the cold and preserve internal warmth. Be sure to dress appropriately for the weather on any given day. When eating, keeping the Spleen and Stomach warm helps warm the entire body. Traditional Chinese foods for Autumn include lamb and rabbit, and this is the time to eat more stews and soups. Spices such as ginger and cinnamon can also warm the body. Hoarfrost Descends is a traditional time to take tonics. Therefore, this time of year most people can take small doses of Spleen and Stomach tonics such as the Four Gentlemen (Si Jun Zi Tang), or other similar formulas. Generally speaking, for asymptomatic people, taking tonics in pill form at a lower but consistent dose is beneficial.
While it is important to keep the Spleen and Stomach warm, since Autumn is the Metal and therefore Lung season, supplementing the Lungs and preventing upper respiratory tract infections is a key seasonal strategy, especially this year with the ongoing COVID pandemic. One of the traditional teas for late Autumn is called Jin Qi Hua Cha (金芪花茶). To make this tea take 5g Huang Qi and 3g Jin Yin Hua and simmer in 1 cup of boiling water for 5-10 minutes. When finished, remove the herbs and let cool to just below boiling. Add 3g of good quality Jasmine Tea and let steep for only about 2 minutes. Strain and enjoy! Alternately, this can be made with granular concentrates that approximate the same dosage of raw herbs. Jin Qi Hua Cha gently clears heat and drains fire, but at the same time it supplements and rectifies the Qi, and harmonizes the center.
In addition to herbal teas or other formulas we can continue thinking of what acupuncture points or protocols would be appropriate for this time of year. Since Autumn is still the Metal time associated with the Lungs, for generally healthy patients we can needle the Zu Si Ma (Leg Four Horses 足駟馬) Dao Ma group. This is the main group of points in Tung’s acupuncture for the Lungs. It also can treat chronic sinus congestion or nasal dryness associated with seasonal allergies. For other allergy patients (a common complaint still) consider adding in point such as San Jian LI-3 or Mu (木穴11.07).
One traditional recipe for Hoarfrost Descends is Angelica and Ginger Lamb Stew.
Angelica and Ginger Lamb Stew (Dang Gui Sheng Jiang Dun Yang Rou 當歸生薑燉羊肉).
Ingredients:
1lb. Boneless lamb meat, cut into cubes
6-8 cups water or chicken broth
20g Chinese Angelica (Dang Gui 當歸)
15g Fresh ginger root (peeled and sliced)
Cooking oil (peanut oil is traditional)
Black pepper
Directions:
Coat a thick metal pot with some cooking oil and heat over medium flame. Place cubed lamb meat in the pot and brown.
Add water (or broth), angelica and ginger. Bring to a boil and then reduce to a medium simmer (other vegetables can be added as desired).
Cover part way with a lid and simmer for about 90 minutes. Add black pepper and salt to taste.
Remove Angelica before eating (or just eat around it!). Ginger can be eaten.
This fantastic stew warms the yang and scatters cold, moves Qi and quickens the Blood.
Stay warm and dry, and don’t forget to wear your mask!