The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.

Based on TCM, grape can be used to:

 * Flesh: creates body fluids, and relieves thirst.

 * Peel: transforms phlegm, down bears qi and disperses digestive obstructions.

Grape contains vitamin C, beta-carotene, potassium, calcium, and amaroids (bitters).

Some indications that can be reduced by grape are:

 * Stomach yin vacuity: restlessness, thirst, following excessive alcohol consumption.

 * Stomach qi upbearing counterflow: nausea, vomiting, stomach aches, diarrhea, and digestive obstruction.       

 * Phlegm disorder, especially of the lung: bronchitis with viscous, yellow phlegm.

Note: this is just an information regarding grape. For the usage and dosage and for the specific health issue, please consult with the herbalist or your health care provider.

References:

1. Kastner, Joerg. (2004) Chinese Nutrition Therapy. Complementary Medicine.
2. (2022). Grape. https://en.wikipedia.org/wiki/Grape

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