Can Licorice Be Safely Cooked with Mung Beans, Adzuki Beans, and Goji Berries in Congee?

Yes, licorice root (Glycyrrhiza uralensis) can be safely combined with mung beans, adzuki beans, and goji berries in a traditional Chinese medicinal porridge—provided certain clinical considerations are observed.

Licorice is widely used in Traditional Chinese Medicine (TCM) for its harmonizing, anti-inflammatory, and adrenal-supportive properties, primarily attributed to glycyrrhizin and flavonoids. Mung beans are valued for their heat-clearing and detoxifying effects; adzuki beans support spleen function and promote diuresis; and goji berries (Lycium barbarum) nourish liver and kidney yin while providing antioxidant carotenoids and polysaccharides.

From a TCM perspective, this combination is generally considered synergistic: licorice moderates the cooling nature of mung and adzuki beans, while enhancing the bioavailability and tolerability of other herbs—a principle known as “harmonizing the formula” (调和诸药). However, caution is warranted in specific populations. Individuals with hypertension, hypokalemia, or heart failure should limit licorice intake due to its mineralocorticoid-like activity, which may cause sodium retention and potassium loss. Chronic use (>2–4 weeks) or high doses (>100 mg glycyrrhizin/day) increase this risk.

Clinically, it is advisable to use deglycyrrhizinated licorice (DGL) in patients requiring long-term gastrointestinal support—or to omit licorice entirely when preparing porridge for those with fluid-sensitive conditions. Additionally, goji berries may interact with warfarin and antihypertensive agents; concurrent use warrants monitoring of INR and blood pressure.

In summary, this porridge formulation is pharmacologically plausible and culturally grounded, but personalized assessment by a qualified healthcare provider—especially one trained in integrative or TCM-informed practice—is recommended before regular consumption.