Guest guest Posted September 1, 2008 Report Share Posted September 1, 2008 This is almost a little embarrasing...but after several years away from using bulk herbs I've retruned to these wonderful true form friends and want some greater clarity as to how some of you are instructing your patients. From Yifang Yangs Chinese Herbal medicines : ...pour cold water in to the pot until the water is 3-4cm above the herbs, and let the dry, crude herbs soak for at least an hour. " ..Well when i do this my herbs immediately begin to rise to the surface of the water. Let's say I have 80grams of roots and barks etc, no flowers, leaves, aromatics..mostly tonify chi and vitalize blood herbs....what would you suggest as an optimum preparation technique to extract the medicinal essences? Thanks in advance for your suggestions. Turiya Hill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2008 Report Share Posted September 1, 2008 , " turiyahill " <turiya wrote: > > This is almost a little embarrasing...but after several years away > from using bulk herbs I've retruned to these wonderful true form > friends and want some greater clarity as to how some of you are > instructing your patients. > From Yifang Yangs Chinese Herbal medicines : ...pour cold water in > to the pot until the water is 3-4cm above the herbs, and let the dry, > crude herbs soak for at least an hour. " ..Well when i do this my herbs > immediately begin to rise to the surface of the water. > Let's say I have 80grams of roots and barks etc, no flowers, > leaves, aromatics..mostly tonify chi and vitalize blood herbs....what > would you suggest as an optimum preparation technique to extract the > medicinal essences? > > Thanks in advance for your suggestions. > Turiya Hill >Don't worry about whether they float. They'll sink in time, especially once you start cooking. Most of the roots and barks float : like wood. I assume you know to cook twice, pouring off the water each time. Pauline Vaughan Natural Medicine Clinic 54 Poyntz Street Penetanguishene, ON L9M 1N6 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2008 Report Share Posted September 1, 2008 Hi Turiya - If you like, you can just put a dinner plate on them to keep them submirged. Geoff , " turiyahill " <turiya wrote: > > to the pot until the water is 3-4cm above the herbs, and let the dry, > crude herbs soak for at least an hour. " ..Well when i do this my herbs > immediately begin to rise to the surface of the water. > Let's say I have 80grams of roots and barks etc, no flowers, > leaves, aromatics..mostly tonify chi and vitalize blood herbs....what Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2008 Report Share Posted September 1, 2008 Hi Turiya, " From Yifang Yangs Chinese Herbal medicines : ...pour cold water in to the pot until the water is 3-4cm above the herbs, and let the dry, crude herbs soak for at least an hour. " ..Well when i do this my herbs immediately begin to rise to the surface of the water. " I think the idea behind this suggestion is simply to ensure enough water is used. Whether or not the hearbs float to the surface, and thus stay " covered " with water, is beside the point. Since different materials have more or less bulk, sometimes differents amounts of water are required to prepare different decoctions. " 3-4cm above the herbs " is a nice general rule to ensure all the active ingredients are extracted and that the herbs aren't burnt due to evaporation. Also, remember indivual cooking/preparation instructions for various substances. For instance, Ren Shen should be decocted seperately and E Jiao is not cooked, but dissolved into the strained decoction. Also, dry-frying or frying herbs in honey, vinegar, or wine can also change/ enhance certain properties of the herbs. Happy Decocting! -Joe Joe Recsnik L.Ac. Los Angeles Community Acupuncture 8701 Truxton Ave Los Angeles, CA 90045 323-401-8405 info Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2008 Report Share Posted September 2, 2008 Turiya, I'd be happy to snail-mail or fax you the herb cooking directions I give to patients. If you are interested, let me know how/where to send to. Happy decocting! ~Cindy cindy > Hi Turiya - > If you like, you can just put a dinner plate on them to keep them > submirged. > Geoff > > , " turiyahill " <turiya@> > wrote: > > > > > to the pot until the water is 3-4cm above the herbs, and let the dry, > > crude herbs soak for at least an hour. " ..Well when i do this my herbs > > immediately begin to rise to the surface of the water. > > Let's say I have 80grams of roots and barks etc, no flowers, > > leaves, aromatics..mostly tonify chi and vitalize blood herbs....what > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2008 Report Share Posted September 3, 2008 Cindy I would appreciate a copy. Thank you. turiya Quote Link to comment Share on other sites More sharing options...
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