Peppermint, Honeysuckle & Mung Bean Soup: Summer Heat Remedy

Introduction to Medicinal Cuisine (Medicated Diet)

Peppermint, Honeysuckle, and Mung Bean Soup (Bo He Yin Hua Lü Dou Tang) is a time-honored Traditional Chinese Medicinal functional food, blending the essence of three medicinal and edible substances: Peppermint (Mentha haplocalyx), Honeysuckle Flower (Lonicera japonica), and Mung Bean (Vigna radiata). This soup has earned the folk reputation of “summer’s premier heat-clearing soup,” particularly in southern China, where during the height of summer, households often brew a pot of this cooling and refreshing Peppermint, Honeysuckle, and Mung Bean Soup to alleviate the irritability and discomfort caused by summerheat.

From the perspective of medicinal cuisine, *Mentha haplocalyx* (Peppermint) and *Lonicera japonica* (Honeysuckle) Mung Bean Soup belongs to the category of heat-clearing and summer-heat-relieving medicinal dishes. Its formula is well-balanced, with a clear, cool, and naturally sweet taste, offering both the dense, smooth texture of mung bean paste and the herbal fragrance of peppermint and honeysuckle. It is not merely a summer beverage but also a proven remedy for regulating Summerheat damaging Fluids and Wind-Heat common cold. Tested through centuries of folk use, it remains widely recommended to this day.

The preparation of this medicinal food is not complicated, but the selection of ingredients is meticulous. High-quality mung beans (Vigna radiata) should be plump, full-grained, and bright green in color. Honeysuckle (Lonicera japonica) is best sourced from Mi County, Henan. Peppermint (Mentha haplocalyx) should be chosen with thick leaves, purple stems, and a rich aroma. Only when these three ingredients are combined can their optimal medicinal and dietary effects be achieved, bringing a touch of coolness to the hot summer days.

Efficacy of Medicinal Diet

“Mentha haplocalyx (Bohe, Chinese mint), Lonicera japonica (Jinyinhua, honeysuckle flower), and Vigna radiata (Lüdou, mung bean) Decoction exhibits significant effects in clearing heat and resolving toxin, as well as dispersing wind and dissipating heat. Mung bean is cool in nature and sweet in taste; it clears summer-heat and counteracts various toxins. Honeysuckle flower is sweet and cold; it excels at clearing lung and stomach heat and resolving toxin from sores and ulcers. Peppermint is acrid and cool; it disperses wind-heat and clears and benefits the head and eyes. When used together, the three enhance the heat-clearing potency and focus the toxin-resolving action, providing good relief for common summer conditions such as summer-heat vexation and thirst, dizziness and head fullness, and sore throat.”

Additionally, this formula can promote urination, reduce edema, and prevent heatstroke. Mung bean (Phaseolus radiatus) possesses significant diuretic properties, facilitating the excretion of internal heat toxin through urine. Honeysuckle flower (Lonicera japonica) inhibits various pathogenic bacteria, offering preventive effects against common summer ailments such as intestinal infections and skin sores and furuncles. The menthol in peppermint (Mentha haplocalyx) dilates skin capillaries, promotes sweat secretion, and aids in thermoregulation. Therefore, regular consumption of this decoction can effectively prevent summer-season diseases like heatstroke and summer-heat common cold.

The Role of Traditional Chinese Medicine

Clear Summer-Heat and vent pathogens outward

According to Traditional Chinese Medicine (TCM), summer-heat is the prevailing pathogenic influence during the summer season, making the human body susceptible to invasion by summer-heat pathogen, which manifests as fever (body heat), profuse sweating, vexation, thirst, and other symptoms. Mung bean (Phaseolus radiatus) enters the Stomach Meridian (ST) specifically and can clear heat from the Yangming (Stomach and Large Intestine); Honeysuckle flower (Lonicera japonica) enters the Lung (LU) and Stomach (ST) Meridians and can vent heat and promote its outward expression; Peppermint (Mentha haplocalyx) is light, clear, ascending, and dispersing in nature, and can guide the other medicinals to penetrate and reach the exterior. When combined, these three herbs allow the summer-heat pathogen to be cleared from within and expelled through the exterior, just as the *Compendium of Materia Medica (Bencao Gangmu)* states: “Though mung bean shares the effects of red bean (Adzuki bean, *Phaseolus angularis*) in reducing swelling and treating pox, it surpasses it in suppressing heat and resolving toxins.”

Disperse wind, benefit the throat, awaken the brain, brighten the eyes.

Mentha haplocalyx (peppermint/field mint) is pungent and cool in nature, entering the Lung and Liver meridians. It disperses wind-heat, clears and benefits the head and eyes, and benefits the throat and promotes eruption of rashes. Lonicera japonica (honeysuckle) also clears the Lung and drains heat, resolves toxins and benefits the throat. When used together, they are highly effective for conditions of wind-heat attacking upward, such as red, swollen and painful throat, hoarseness, red eyes with excessive tearing, and other symptoms. Modern pharmacological research has also confirmed that the volatile oils in peppermint inhibit respiratory tract inflammation, while chlorogenic acid in honeysuckle exhibits inhibitory effects against various viruses. This provides scientific evidence supporting the throat-benefiting efficacy of the Peppermint, Honeysuckle, and Mung Bean Decoction.

Indications

This product is especially suitable for laborers working in high-temperature summer environments, outdoor sports enthusiasts, and white-collar workers who spend long hours in air-conditioned offices. For individuals with a “excessive internal heat” constitution who frequently experience dry mouth and tongue, scanty dark urine, and dry stools, regular consumption of this soup can effectively alleviate these discomforts. Additionally, patients suffering from heat pattern diseases such as early-stage wind-heat common cold, pharyngitis, tonsillitis, acne, and eczema may also drink it in moderation under the guidance of a physician to support treatment.

For children, Mint, Honeysuckle, and Mung Bean Decoction (Bo He Yin Hua Lü Dou Tang) is also an excellent summer beverage. In summer, children are prone to prickly heat (sudamen) and heat boils (heat furuncles). Drinking this decoction can help clear internal heat toxin (nei re du) and prevent skin issues. However, it should be noted that children’s Spleen and Stomach (Pi Wei) are delicate, so the dosage and concentration should be reduced when administering. A small amount of rock sugar (bing tang) or honey (feng mi) can be added to enhance the taste.

Contraindicated Populations

People with spleen-stomach deficiency cold pattern should not consume it in excess. Mung bean is cool in nature, while honeysuckle flower and peppermint are both cold-natured substances. For those who typically have a weak spleen and stomach, loose stool, poor appetite, and epigastric and abdominal cold pain, drinking large amounts can easily damage spleen yang, aggravate deficiency cold symptoms, and even cause discomfort such as diarrhea and stomach pain. If such individuals truly need to consume it, it is recommended to combine it with warming the middle burner herbs like ginger and Chinese date to counteract its cold nature.

In addition, pregnant women and those during menstruation should use with caution. *Mentha haplocalyx* (peppermint) has a mild emmenagogue effect, while *Lonicera japonica* (honeysuckle flower) is cold in nature. Excessive consumption during pregnancy may affect the fetal qi. For women with a cold constitution and dysmenorrhea during menstruation, consuming cold-natured medicinal foods can lead to qi and blood stagnation, aggravating abdominal pain. Individuals currently taking other medications are also advised to consult a physician before deciding whether to consume it, in order to avoid conflicting medicinal properties that may affect therapeutic efficacy.

Ratio of ingredients in the formula

Here is the standard formula for Mint and Honeysuckle Mung Bean Soup (based on 4 servings): Mung bean (Vigna radiata) 120 g, dried Honeysuckle flower (Lonicera japonica) 15 g, fresh Mint leaves (Mentha haplocalyx) 30 g (or dried Mint 10 g), Rock sugar (Saccharum granorum) 30 g, and purified water 2000 ml. In this ratio, the mung bean is the main ingredient, used in the largest amount to exert its effect of clearing summer-heat and detoxifying. Honeysuckle and mint are auxiliary ingredients, used in moderate amounts to leverage their aromatic and dispersing nature.

In clinical practice, adjustments can be made according to individual constitution and seasonal variations. If heat toxin is severe with pronounced sore throat, increase Lonicera japonica (honeysuckle) to 20 g; if summer heat with vexation and thirst, and marked dizziness, increase Mentha haplocalyx (peppermint) to 15 g (dried product). For children, the dosage should be halved: Phaseolus radiatus (mung bean) 60 g, Lonicera japonica 7 g, fresh Mentha haplocalyx leaves 15 g, and an appropriate amount of rock sugar. Note that all medicinal materials should be dry and free from mold; fresh mint leaves should be picked and used immediately to ensure rich aroma.

Preparation Method

Step 1: Soak the mung beans (Phaseolus radiatus) in clean water for at least 2 hours, preferably overnight, so that they become soft and mushy during cooking. Quickly rinse the honeysuckle (Lonicera japonica) under running water to remove surface dust. Remove the old stems from the fresh mint leaves (Mentha haplocalyx), soak them in light salt water for 10 minutes, then drain and set aside.

Step 2: Take a clay pot or a stainless steel pot. Place the soaked mung beans (Vigna radiata) and 2000 ml of cold water into the pot. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes until the mung beans are fully bloomed and the soup turns bright green. Stir occasionally to prevent sticking, and skim off any foam to keep the soup clear.

Step Three: Once the mung beans (Vigna radiata) are cooked until soft and tender, add the honeysuckle flowers (Lonicera japonica) and rock sugar. Continue to simmer over low heat for 5 minutes to allow the active constituents of the honeysuckle to fully extract. Finally, turn off the heat. While still hot, add fresh peppermint leaves (Mentha haplocalyx), cover the pot, and let it steep for 3 minutes. Peppermint does not tolerate prolonged boiling, as high heat and extended cooking will cause its aromatic compounds to dissipate; therefore, steeping is the preferred method.

Drinking Tips

1. Timing of consumption is important: The Mentha haplocalyx (Mint), Lonicera japonica (Honeysuckle), and Vigna radiata (Mung Bean) Decoction is best taken in the afternoon or evening, when the body’s Yang Qi gradually declines and Yin Qi grows, making it less likely that taking heat-clearing medicinal food will damage Yang Qi. It should not be taken on an empty stomach in the morning, as the cold nature may injure the Stomach; also, a large amount should not be consumed within one hour before bedtime to avoid frequent urination during the night that affects sleep.

2. Storage and Reheating Methods: If a larger quantity is decocted at once, strain out the herbal residue and store the liquid in a refrigerator, but for no more than 24 hours. When reheating, warm gently over low heat until lukewarm; do not bring to a boil repeatedly, as this may destroy active constituents and affect the flavor. After removing from the refrigerator, allow the decoction to return to room temperature before drinking to avoid cold stimulation of the stomach and intestines.

3. Cleverly Combining Ingredients for Better Health Preservation: For those with a constitution偏向 Deficiency-Cold pattern who still wish to enjoy this soup, add 3 slices of fresh ginger (Zingiber officinale) and 5 jujubes (Ziziphus jujuba) during cooking. The warming nature of ginger and jujube harmonizes with the cold property of mung bean (Vigna radiata) and honeysuckle flower (Lonicera japonica), making the soup’s nature more balanced. For individuals with elevated blood glucose levels, omit the rock sugar and substitute with 5 grams of stevia (Stevia rebaudiana) or 10 grams of monk fruit (Siraitia grosvenorii), which also provide a clean sweetness without affecting blood sugar.