FAQ: How do I cook up my herbs?

Instructions for cooking your Chinese herbs

1. Empty the contents of one packet into your cooking pot. Add 4 cups of warm water (or enough to cover the herbs), and soak for 20 minutes. Bring the herbs to a boil, then reduce heat and simmer for 30 minutes with the lid ajar, or until 1 ½ cups liquid remains. It is easy to forget the simmering herbs, so use a timer. Strain the liquid into a container and set aside.

2. Add 3 ½ cups of boiling water to the herbs in the pot, and simmer for 30 minutes or until 1 ½ cups liquid remains. Strain the liquid into the container – there should now be approximately 3 cups of herbal liquid, mixed together to ensure even strength.

3. Keep the liquid in the fridge, but make sure to drink it warm or at room temperature, at the dosage advised during your appointment. Your herbs will stay fresh for approximately 5 days – if you haven’t finished them in this time then the remainder can be frozen.

Please click this link for a downloadable pdf.


Leave a reply