Chinese herbal medicine is one of the many therapies offered in Traditional Chinese Medicine (TCM) system. Your TCM practitioner may prescribe you raw herbs as part of your treatment plan. Now you need to cook the raw herbs to make a decoction. I am sharing in this post what I have learned in order to cook Chinese herbal medicine correctly.
When I lived in China, every family would cook Chinese herbal medicine at some point when a family member gets sick. Over there, traditional medicine is deeply ingrained in the culture and normal life. In North America where western medicine is mainstream, many people (myself included years ago) find it a daunting task to make their own herbal decoction. After a lengthy period of time as a patient of Traditional Chinese Medicine and cooking Chinese herbs myself, I want to share the method for those new to cooking Chinese herbal medicine.
Basic Steps to Cooking Chinese Herbal Medicine
The basic steps to cook Chinese herbal medicine consist of the following.
- Soaking the herbs
- Boiling the herbs
- Straining to separate the decoction from the herbs
- Sometimes reboiling (and strain again) depending on the herbs
It’s important to note that the exact instructions vary depending on the herbs included in the prescription. Some herbs are best to be boiled a second time, and other herbs should only be cooked once. Be sure to listen to the detailed instructions from your herbalist. Nonetheless, there are many important aspects that apply to cooking any Chinese herbal remedy.
Cookware for Chinese Herbal Medicine
Clay Pots
Traditionally the raw herbs are cooked in clay pots. I love mine, as shown in the pictures in this post. The clay pot is made specifically for cooking Chinese herbs. It’s really handy that the pot comes with a handle and a spout. There are small holes where the spout connects to the pot that act as a built-in filter. These small holes allow the liquid to flow through, while keeping the herbs inside the pot. If you cook your herbs with a pot like this, you won’t need a separate strainer to strain the decoction from the herbs after cooking.
I bought my clay pot from a Chinese kitchen and herbal shop. But there are many different pots you can find online as well. I definitely recommend a clay pot similar to what I own. I would also recommend you to go with a large size pot if you get size options. My pot can hold up to 1 gallon of water. Because my herbalist tends to use a lot of herbs in a prescription, having a large pot that can hold all of the herbs is very convenient. Remember, you can always cook less herbs in a large pot, but you can’t cook a big batch of herbs in a small pot.
Electrical Ceramic Pots
There are some modern Chinese herb cookers on the market these days. From what I have seen, they are typically electrical ceramic pots. I don’t own one, but I think they are convenient especially if you are on the road without access to a stove, as these electrical herb cookers can be plugged in anywhere.
The drawback is they don’t usually come with a timer or programmable feature (at least based on the electrical herb cookers I have seen so far), which I would very much appreciate in an electrical cookware. You still need to monitor the amount of cooking time.
If you can find a programmable herb cooker, I think it’s worth the convenience and benefits. Alternatively, I think I may try the Instant Pot with the slow-cooking feature, since I already own one and the Instant Pot is fully programable.
Stainless Steel Pot
The last option, if you don’t want to invest in a special cookware, you can use any stainless steel pot. Make sure the stainless steel pot is clean and free of oil. After cooking, simply pour the medicine through a strainer to filter the liquid from the herbs.
Should I Wash the Herbs?
Chinese herbs shouldn’t be washed before soaking. Many herbal prescription contain small plants and seeds. They will be easily lost if the herbs are washed.
How Long to Soak the Herbs?
Before cooking the herbs, they should be pre-soaked in order to get the most benefits from boiling later. I have learned that soaking the herbs for 15 to 30 minutes is usually sufficient. Depending on what is in the herbs. If the remedy contains mostly leaves, flowers and small seeds, I would soak them for approximately 15 minutes. If the remedy contains many stems and roots, I would soak them longer, for approximately 30 minutes or more. There is no strict rules around soaking time, the above is a typical range based on what you are working with.
Cooking Time + Do The Herbs Need a Re-boil?
A batch of Chinese herbs is usually boiled once or twice. How many times the herbs are boiled and the amount of cooking time depend on what kind of herbs are used. These steps are where the variations come in.
The Herbalist Decides the Cooking Time and Whether to Boil Once or Twice
I have learned that, usually the herbs can be cooked twice; and in general, the herbs used for fighting infection require the least amount of cooking time, the regular herbs (such as ones to support digestion) require longer cooking time, and the herbs to strengthen and nourish require the longest cooking time.
The above is a rough guideline I came across when I was reading about how to cook Chinese herbal medicine. In reality, individual herbs can vary, and the herbalists often mix herbs with different purposes in the same remedy to target a person’s unique health concern. Some herbs aren’t suitable for cooking twice or aren’t necessary to be cooked twice. It isn’t hard to understand that certain herbs need to be cooked long enough to extract all the benefits; but it’s important to point out certain herbs will turn toxic if cooked for too long.
Your TCM practitioner will provide the exact cooking time and method, when he or she prescribes the herbs. This is often based on the experience and style of the practitioner and how he or she plans to treat the specific ailment. Now you see, the timing for cooking herbs isn’t that cut and dry – there is no one right way to cook them, but you do have to listen to your TCM practitioner and not to cook them the wrong way.
In real life scenarios, I have found that my herbal prescriptions can rarely be strictly categorized. Sometimes my herbs need to be cooked twice, and other times they need only one boil. For example, the batch I have in this picture requires one boil for 1 hour and 15 minutes. The cooking time provided by the TCM practitioner is the cooking time after the herbs start to boil.
Cooking Time is Not Determined by How Much Liquid is Left
The last myth I want to bust is that “the herbs need to be cooked long enough for the decoction to reduce to 1 cup”. Maybe you have heard of such thing, but I really don’t think it makes sense. The amount of water added into the pot depends on how much herbs there is – you typically want to cover the herbs and then some. The cooking time is based on what kinds of herbs are in the remedy. Given these factors, you won’t end up with 1 cup of decoction all the time. Maybe some remedies do yield 1 cup of decoction, but my herbal remedies have almost never turned out this way after I have been cooking herbal medicine for years.
There were also times I was told by my TCM practitioner that I can add extra water into the pot to cook the herbs, in order to yield a more diluted decoction, which won’t irritate my stomach as much as I sip on all day.
TCM Applications Beyond Herbal Medicine
In addition to being boiled down into a decoction to use as medicine, Chinese herbs and TCM concepts are frequently incorporated into food remedies and nourishing soups. If you are fascinated by Traditional Chinese Medicine, you may love the following recipes that are both healing and tasty.
- Chinese Herbal Healing Oxtail Soup
- Ginseng Chicken Soup: The Ultimate Nourishing Soup for Energy, Brain Function and Immune Support
- Natural PMS Remedy: PMS Relief Herbal Chicken Soup (四物汤)
- Adrenal Support Chinese Herbs And Pig Stomach Soup (四神汤)
- Millet Porridge: A Chinese Postpartum & Digestive Healer
- Sichuan Fritillaria Steamed Pear (川贝雪梨): Natural Cough Remedy of Traditional Chinese Medicine
- Honeysuckle, Monk Fruit and Chrysanthemum Tea (TCM, Keto, Vegan)
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How to Cook Chinese Herbal Medicine
Equipment
Ingredients
- 1 packet Chinese herbs
- water
Instructions
- Place the herbs into a herb cooker (clay, ceramic or stainless steel). Add water into the cooker until just covering the herbs, then add 1 more cup of water. Let the herbs soak for 15 to 30 minutes. See post above for more details.
- Turn on heat to bring the herbs to a boil. Reduce heat to medium-low, and simmer the herbs for the amount of time given for the herbs by your TCM practitioner.
- Pour the decoction out into a cup. If your herb cooker doesn't have a built-in filter, use a strainer or cheese cloth to filter the liquid from the herbs.
- If your herbal remedy requires a second boil, refill the herb cooker with the same amount of water as the first boil, but no need to soak the herbs this time. Repeat the steps 2 and 3. Note that the amount of time required for the 2nd boil, may not be the same as the 1st boil. Follow the exact timing given by your TCM practitioner.
Video
Nutrition
This is my first read of your information but so helpful. Currently I am using TCM to regain my health, usually the herbs are brewed at the TCM Clinic for me. At the moment I am travelling and so I am brewing the herbs myself. So thankful you shared this information. Appreciate you.
Super helpful this. Thank you to explain the details about this. I think this is the solitary spot to discover this data in English LOL. Much obliged to you for a particularly definite breakdown of cooking conventional Chinese therapeutic spices.
This is so fascinating. You’ve provided so much helpful information! where do you purchase the herbs?
Hi I was cooking the herbs and for some reason accidentally boiled them too long (for about an hour)… I was wondering what happens to the herbs in that case.
Many thanks,
Skander
Some herbs could turn toxic, some may alter in their effects, depending on the herbs. I wouldn’t know exactly, and only your doctor who prescribed these herbs would know. This is a question you have to ask directly to your doctor unfortunately.
Hi, my mum broke my ceramic pot and I am thinking of using the Instant Pot (stainless steel bowl). Have you tried it on high pressure as you mentioned? I reckon there would be a lot of water in the medicine rather it being boiled down. My Chinese medicine doctor says to use 6 cups water boilers down to 2 cups.
I have not tried in the Instant Pot yet. But I was thinking of the highest temperature of slow cooking function instead of the pressure cooking now. It will cook down the liquid a bit, but most likely won’t achieve 6 to 2 cups.
I just made my first batch…. followed all instructions, except I used a large stainless pot and covered herbs, boiled and simmered. Then did a second treatment as written. The preprinted directions read this should yield 4 portions, (about a 1/2 cup)
!!!!!
I have 10x that…..
Can’t reach anyone until Monday and I’m wondering how and where to compromise until then.
I find the pre-printed instructions aren’t accurate sometimes. You just need enough water to cover the herbs, not much extra. If you are worried the herbs aren’t thoroughly immersed, make sure to turn the herbs half way through cooking.
If there is a lot of herbs and not a long cooking time in your instruction, then you will end up with more liquid, which is expected. In my experience, it’s ok as long as you followed the instruction. Having 10x of the liquid meaning your medicine is more diluted. Just sip on all day in place of your daily water. Hope this makes sense. :)
Regarding the ceramic pots, including the electrical ones, I did some research and am worried about lead possibly used in the glaze. Is thier a brand you can recommend?
Would I be better off using an instapot? Have u tried that yet and the result?
Hi Jeff, that may be a valid concern. But unfortunately I don’t have a brand to recommend. I wouldn’t be surprised if none of the brands on the market are properly tested.
I haven’t tried the Instant Pot yet.. if you try, maybe stick to slow cooking. Why don’t you use a regular stainless steel pot then, and just get a large strainer to separate the herbs?
They are great for our bodies and more people should know about it. Thanks for sharing this!
This is so interesting .. where do you purchase the herbs?
Chinese herbal medicine should be custom-prescribed to you by a TCM doctor, after the pulse is taken and other physical signs are evaluated. Everyone’s health situation and body type is different, therefore the herbs for the same illness can be different for different people. The doctor treating you is the one giving you the herbs.
This is so interesting. I love everything about this. I have never tried anything with Chinese herbs.
This is so fascinating. You’ve provided so much helpful information!
I love this! Chinese herbs & acupuncture saved my daughter’s health when she was little so my family always looks to eastern medicine as western medicine has never worked for us. Thank you for the tutorial!
Super helpful! We’ve had a lot of luck with Chinese herbs in our house…now if we could just get them to taste better for little kiddos, lol!!!
This is sooo interesting and helpful! I love Chinese herbs but I never thought that you can cook it at home. Definitely trying this for sure!
Wow, I never thought about soaking herbs before! Do you think this applies to all herbs, or just ones used in traditional Chinese medicine?
I think this is the only place to find this information in English LOL. Thank you for such a detailed breakdown of cooking traditional Chinese medicinal herbs.
So fascinating – thank you for the details and history about how to do this! I am inspired to try!