“Nourish yang in spring and summer; nourish yin in autumn and winter”
Based on the unique features of the changes in the yin and yang in the four seasons, TCM physicians recommend nourishing and strengthening the body through one’s diet.

Spring The focus is on nourishing and cleansing the liver by clearing out the excess substances absorbed during the winter. Isatis Root and Japanese Honeysuckle Flower, which clear heat-toxins; Dried Tangerine Peel, which adjusts the liver-qi; and Chrysanthemum Flower, which calms the liver-wind, can be consumed.
Summer The focus is on expelling heat and “wetness”, and quenching thirst, to prevent heat strokes and harmonise the spleen and stomach. Medicinal herbs that strengthens the qi and quenches the thirst such as American Ginseng, Dendrobium, Dwarf Lilyturf Tuber, Lotus Leaf and White Hyacinth Bean can be consumed.
Autumn The focus is on nourishing the yin energy, quenching thirst, moistening the lungs to nourish, reduce heat, replenish the core and strengthen the qi. Cleansing and moistening products such as American Ginseng, Ginseng, Coastal Glehnia Root, Lily Bulb, Fragrant Solomonseal Rhizome and Cochinchinese Asparagus Root can be consumed.
Winter The focus is on replenishing the kidneys and strengthening the qi to improve immunity and strengthen the constitution. Strengthening and fortifying tonics such as Ginseng, Chinese Caterpillar Fungus, Pilose Antler and Bird’s Nest can be consumed.

The above information is only for reference. For details, please consult your Wai Yuen Tong registered Chinese Medicine Practitioners.