The use of traditional Chinese medicine for body conditioning has been widely recognized, but boiling Chinese herbs is relatively unfamiliar to many young people. Today, I have compiled three tips for boiling Chinese herbs to share with everyone!
[Does boiling Chinese herbs for too long affect their effectiveness?]
Yes, it can have an impact, and it should be brewed according to the characteristics of each herb.
1. Due to the different textures of the herbs, the methods, procedures, and time for boiling them vary. For example, some herbs need to be boiled first before adding others, some herbs need to be boiled separately, and some need to be wrapped in a cloth while boiling.
2. The cooking time for some herbs that relieve surface symptoms should be shorter. Aromatic herbs like Huoxiang (Pogostemon cablin), Peilan (Agastache rugosa), and Bohe (Mentha haplocalyx) and some fresh herbs should also be boiled for a shorter time. Usually, they are added when the other herbs are almost cooked, and the cooking should stop when their fragrance is released.
3. For some mineral, shell, or animal-based herbs, such as Shengshigao (Gypsum fibrosum), Cishi (Magnetitum), Shengmuli (Ostrea gigas), and Shengshi Juemingzi (Cassia obtusifolia), which have a harder texture, they need to be boiled for about 20 minutes before adding other herbs for simultaneous boiling.
4. Generally, Chinese herbs are taken twice a day, before breakfast on an empty stomach and before sleep after dinner. However, it is also important to be flexible. For example, herbs that may irritate the stomach should be taken after a meal, and herbs for insomnia should be taken before sleep. For patients who have difficulty taking Chinese herbs, they can be taken in smaller amounts multiple times. In cases of severe or urgent illness, the timing of taking the herbs is not a concern.
5. When boiling herbs, it is not advisable to frequently open the lid of the pot, and after boiling, the herbal liquid should not be poured out quickly to prevent the loss of herbal aroma and the dissipation of volatile components.
[How to calculate the amount of water for boiling Chinese herbs?]
A research institute conducted 87 experiments of herb boiling using actual water measurements. By applying statistical methods to calculate the correlation coefficient between the weight of the herbs and the amount of water consumed, the following water calculation standards were derived:
First boiling = 100 milliliters × weight of the herbs (taels) + 150 milliliters + dosage
Second boiling = dosage + 200 milliliters
This calculation formula is suitable for herbs weighing 1 to 8 taels and for direct heating boiling. The heating time is usually about half an hour. If the herbs have a high water absorption rate or if the heat during boiling is too high or too low, the amount of water may need to be adjusted accordingly.
The dosage required by clinical physicians generally falls between 150 and 300 milliliters, and it should be reduced for children.
[Three tips for boiling Chinese herbs]
1. The herb pot must be thoroughly cleaned.
When boiling Chinese herbs, the herbal liquid becomes concentrated due to the evaporation of water, resulting in a layer of herbal residue accumulating at the bottom and around the pot. If the herbs boiled in the pot are frequently changed without promptly wiping away the accumulated residue, the residue will dissolve and interfere with or reduce the effectiveness of the herbs, and may even worsen the condition.
In addition, if the pot is not cleaned immediately after each boiling, the herbal residue at the bottom of the pot will become thicker and easier to burn during the next boiling, resulting in a loss of effectiveness.
2. Whether to cover the pot depends on the herbs being used.
Generally, to ensure that the Chinese herbs are thoroughly boiled, it is best to cover the pot. This is especially important for herbs that contain volatile components, such as mint, Huoxiang, and purple perilla leaves, and need to be boiled quickly to prevent the loss of active ingredients. Certain valuable herbs, such as ginseng, deer antler, and wolfberry, should be boiled with the lid on to maximize the release of active ingredients.
Some herbs are light in weight but have a large volume, such as moneywort, summer cypress, Chinese vervain, loofah vine, and corn beard, so they should not be covered when boiling, as they tend to overflow from the pot. The pot should be left uncovered and stirred frequently.
3. The herbs should be boiled thoroughly and the liquid should be extracted.
"Boiling thoroughly" means allowing the active ingredients of the herbs to be fully released, which is a basic requirement for boiling herbs. For herbs with tough textures that are difficult to release their active ingredients immediately, boiling methods such as separate boiling, first boiling, or prolonged boiling are necessary to make the herbal liquid thick and fully exert its effectiveness. Herbs with loose textures and light flavors do not need to be boiled for a long time. However, for light and large herbal ingredients, stirring them frequently helps to extract the active ingredients.
"Extracting the liquid" means pressing the herbal residue after the herbal liquid has been drained to squeeze out as much liquid as possible. This is because some herbal materials have a loose texture and strong water absorption. If not "extracted," a lot of the herbal liquid will be discarded along with the residue, affecting the effectiveness of the herbs.
