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Pressure Cooking Raw Herbs

Many patients prefer to avoid raw Chinese herb formulas because of the preparation process. Cooking Chinese herbs can be tedious, time consuming, and extremely fragrant—sometimes not in a good way!

We’ve decided to stock a few single Chinese herbs that work well as a tea. Some of these herbs require a more intensive cooking process than steeping them as a tea. For this reason, I’ve decided to introduce a simple pressure cooking method for Chinese herbs. This technique was adapted from one taught to me by my colleague Todd McCloskey.

What you will need

Preparing the Vessel (aka the thermos)

  1. Heat the water in the tea kettle.
  2. Open the thermos and pour in about 12 ounces of hot water.
  3. Seal the thermos.
  4. Allow to sit for 5–10 minutes. This will preheat the inside of the thermos.

The Pressure Cooking Process

  1. Heat enough water to completely fill the thermos.
  2. Open the thermos and pour out the water used for preheating.
  3. Pour the Chinese herbs into thermos.
  4. Completely fill the thermos with hot water.
  5. Seal the thermos.
  6. Allow to cook for 8–12 hours. Setting this up the night before you want the tea works amazing!
  7. Open the thermos and enjoy your tea. The tea may remain warm for up to 36 hours, but you should try to finish up any tea within 24 hours of starting the process.

One of the benefits of this pressure cooking process—the fragrance of Chinese herb cooking is significantly reduced! My partner has thanked me for employing this new cooking method in our household.

Are you ready to cook some raw Chinese herbs at home?

*As with all the products we offer at Transformational Acupuncture, you should consult with a professional before taking any Chinese herb.

About the Author

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As a practitioner and healer in Washington, DC for more than a decade, I take a patient-centered approach to care through acupuncture, cupping, herbal medicines, and mind-body coaching, with a specialty in full-spectrum reproductive health care.

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