Begins June 5th to June 20th
Mang Zhong, which translates to “Grain Ears,” is the time when grain matures and becomes both a seed for next year’s harvest and a food for us now. It marks a time of pivotal in the year and in our bodies. Arriving around June 5, this Qi Node signals the beginning of the planting season for summer crops and a period when grains become ripe and heavy. The sun’s warmth transforms the damp of spring rain. The name Grain Ripens refers to the maturation of grain/seeds when yin and yang unite in the plant.
It is the ninth solar term of the year and marks the heart of early summer, a time when Yang energy begins to swell and the natural world moves in full bloom. The days grow longer, the weather becomes more humid, and the body’s inner rhythms adjust in response.
In Traditional East Asian Medicine, Mang Zhong corresponds to the Heart and Small Intestine meridians. The Heart governs not just circulation but also houses the Shen—the spirit. With increased external heat and internal fire, this is a season where emotions can rise easily to the surface. Agitation, restlessness, insomnia, and even palpitations may appear when the Heart Fire is is unrootede.
How to Support Yourself During Grain Ripens: The sudden burst of growth however, can have a down side if we are not careful. As heat builds and breaks away from spring wind it may enter the Lungs and skin too quickly and allergies and fevers can. We are more prone to sudden temper tantrums and impulsive behavior.. The heart is opened up and vulnerable which make acting defensively and lashes out more likely. Emotional outbursts in summer release stagnancy, but can also unsettle our mind. Insomnia may occur or
get worse. All our tissues and cells are meant to flourish (expand) at this time so it is important to maintain a good appetite and diet. Breakfast is very important. Accidents and injuries occur often this time of year – so be careful.
Pay attention to how things feel near noon, the qi or energy is particularly wonderful at this time. Exercise should be frequent, but light during this time – do not exert yourself; let the inner energy cool the blood and transform nutrients. Try rubbing your stomach in circles this time of year and see how that feels. During the day eat two modest meals, drink green tea and in the evening eat a very light supper. Enjoy light savory (salty) soups. Guard the heart.
Going to sleep early and even sleeping in until 7 am is okay.
Work, travel, rehearse – don’t dream. Planning is over – it’s time to fulfill promises. Be active, not “aggressive”. Cultivate summer by going places and doing things. We even have more capacity to juggle and multi-tasking this time of year without getting overwhelmed. It’s the time to show and express your feelings, just don’t overdo your expression. Don’t plan piano lessons; it’s time to rehearse for a coming recital. Chew well, drink to satisfy thirst (not more), exercise outdoors if possible, go for a walk, or do some gardening.
Energetic Considerations: The rising heat of this time can cause fluids to escape more quickly. Sweating is natural and helpful, but excessive sweating without replenishment depletes Qi and Yin. Watch for signs such as dry mouth, fatigue, and a feeling of being overheated even in mild temperatures.
This is also a good time to check in with the quality of your sleep. Insomnia is common as the sun sets later and the days are more stimulating. If you find it hard to wind down, avoid screen time after dark and instead try cooling foot soaks or heart-calming teas before bed.
Reflection Questions for Mang Zhong: • What habits or thoughts are ready to be ‘planted’ in my life right now? • Where do I need to clear internal heat (physical or emotional)? • How can I create a summer rhythm that supports both joy and recovery?
1 square medium tofu
hot water
1.2 c black sesame seeds
4 Tb light sesame oil
vegetable stock
1.2 tsp fresh grated ginger paste
soy sauce
sea salt
green onion to garnish
To Prep: Cut tofu into 1-inch squares, place in a colander or strainer and rinse with boiling water. Let
drain thoroughly and then chill in refrigerator.
To Make Sauce: Wash seeds in cold water until water runs clear. Let drain thoroughly. Heat a heavy skillet
and put wet seeds in stirring constantly to dry, parch and then toast them. They will give of a deep rich
aroma when done. Pour them directly into a blender or food processor and grind them. Pause and add sea
salt and continue grinding. Slowly drizzle light sesame oil and watch as it comes together as a thick paste.
Remove half the paste and set aside (this is a rich base for a number of sauces or as a condiment for
porridge or roast meat.) Start the blender up again and drizzle in a bit of stock (or water). The paste will
become creamy, add ginger paste, soy sauce and continue creaming. Stop to taste and correct seasoning.
The color will be a charcoal gray.
To Serve: Pour the sauce into the middle of an over-sized serving plate and top with fresh, chilled white
tofu and green onion garnish.You may also want to serve the tofu on a cold white plate and the sauce in individual dipping bowls.
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