Píng bèi mǔ (平贝母) is a cultivated herb that shares similar therapeutic properties as wild chuān bèi mǔ (川贝母), which explains its lower cost. It is generally believed that wild herbs have better efficacy than cultivated ones, due to the prime natural conditions they grow in.

In TCM, píng bèi mǔ (平贝母) is cooling in nature, moistens the lungs, transforms, and dissolves phlegm, while also removing stasis to reduce swelling.

Benefits:
● Relieves dry chronic cough or cough with signs of heat due to lung Yin deficiency (e.g. dry and/or transient continuous coughing; phlegm that is little and difficult to expectorate; dry itchy throat; cough with no phlegm or little sticky phlegm; blood-streaked sputum)
● Reduces hard lumps and swelling (e.g. nodules, scrofula, swelling, breast abscess or mastitis, and lung abscess)

Contraindications:
Not recommended for use together with Sichuan Aconite Root (wū tóu; 乌头) as they counteract each other. 

Ingredients:
Píng bèi mǔ (Unibract Fritillary Bulb; 平贝母)

Origin:
Szechuan, China

Dosage:
3g to 9g

How to make slow-cooked pear with píng bèi mǔ (平贝母):
Peel and de-core one Chinese snow pear. Rinse and crush one tablespoon of píng bèi mǔ (平贝母) with a spoon. Place it inside the pear before putting them into a slow cooker. Add around 2 cups of water and ensure the ingredients are fully immersed in water. Double boil for 1.5 hours. Add rock sugar or honey to taste. Serve it warm. 

Best kept refrigerated.