PATIENTS

Cooking Chinese Herbs (Decoctions)

Acute Conditions (common cold, flu, etc.):

Use 3 cups of filtered or bottled water. Soak herbs for 15 min. Bring to a boil on high, covered for 8-10 min. Strain out liquid. Have ½ cup every 2 hrs. or until symptoms are alleviated.

Chronic Conditions:

Use 1 cup of water per 30g of herbs.

Some herbs are to be pre-cooked and others are to be added towards the end of the first cooking.

Soak herbs for 15 min. Bring to a boil. Cover and simmer on a low heat for 45 min. Strain liquid into a bowl. Cover the herbs again with water and repeat (boil and then cover and simmer this time for 35 min.) Combine the two strained liquids in a bowl.

Taking the herbs:

For acute conditions, like an upper respiratory infection, one pack of herbs is decocted and then taken within several hours. For chronic conditions one pack of herbs maybe used over the course of 2 days (sometimes 3 days) depending on the circumstances.

Typically, one takes a dose in the morning and a dose in the evening. If the herbs are being used to help with sleep it is best to take a dose 1 hour before bed. If the digestion is weak or if there is general weakness it is best to sip the herbs slowly throughout the day.

Generally, herbs are taken warm to hot. If trying to induce sweating they are taken hot. If trying to induce urination they are taken cool.

Generally, herbs are taken between meals on a relatively empty stomach in order to maximize absorption.

Herbs must be taken 2 hrs. away from any medication to avoid herb-drug interaction.

Storage:

Keep the cooked herbs refrigerated. It is best to store in glass containers.