Decoctions

[Guest guest]

Is there a standard or classic method for making a decoction? Two methods I

have been given - one by an English herbalist, the second by a Chinese

doctor:

 

1. Soak herbs, simmer for 25 mins, add new water, simmer 15 further mins.

 

2. Simmer 15 mins.

 

The dosage of the second method is much higher, but am I 'wasting' some of

the herbs potential this way?

 

Jackie

[Guest guest]

How you cook herbs depends on which herbs you are

cooking and for what etc.

Generally, formulas with heavy, dense or thick

ingredients need to be cooked for longer. Certain

expensive herbs also need to be cooked for a really

long time (ren shen).

Roots, rhizomes, barks, minerals, fruits, bones etc

are cooked this way.

These formulas are said to affect the interior of the

body and chronic conditions. This is just a principle.

 

Formulas with light, thin and porous ingredients are

cooked for a much shorter time.

Flowers and leaves are generally coked this way,

along with aromatic herbs like sha ren. E Jiao (donkey

hide glue), Mo Yao (myrrh), Ru Xiang (frankincense),

Yi Tang (sugar), etc are easily dissolved by heat and

therefore are added near the end of, or after,

cooking.

Bo He / Mint (an aromatic leaf), for example, needs

as little as a half minute in boiling water to begin

its work, though many sources sources recommend a full

5 min of simmering.

These formulas are said to affect the exterior of the

body, and acute conditions. This is just a principle.

 

Soaking for 30 minutes followed by boiling then

simmering until 4-5 cups of water are reduced to 1

cup, repeated 2 (or 3) times, mixed and then separated

into two doses is one of the more traditional methods.

Usually the liquid reduction will take 30 to 50

minutes.

 

Of course, non-reactive cooking materials with the

right energy (ceramics) are recommended.

 

And the right water, right time of day and season,

right attitude and having the right prescription

always helps too.

 

Hope that helps.

 

Bye,

Hugo

 

 

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[Guest guest]

> Generally, formulas with heavy, dense or thick

> ingredients need to be cooked for longer. Certain

> expensive herbs also need to be cooked for a really

> long time (ren shen).

> Roots, rhizomes, barks, minerals, fruits, bones etc

> are cooked this way.

> These formulas are said to affect the interior of the

> body and chronic conditions. This is just a principle.

 

Right. Most of what I am using are roots, some fruits and seeds - no leaf at

all except the Han Lian Cao which I am adding to feed whole (that's easy

with a horse!!)

 

>

> Formulas with light, thin and porous ingredients are

> cooked for a much shorter time.

 

Makes sense.

 

 

> Soaking for 30 minutes followed by boiling then

> simmering until 4-5 cups of water are reduced to 1

> cup, repeated 2 (or 3) times, mixed and then separated

> into two doses is one of the more traditional methods.

> Usually the liquid reduction will take 30 to 50

> minutes.

 

Right. I think I'll stick with the longer method for now then. I tried one

single half hour boil with less water, and the decoction tasted about the

same - so i reckon I'd get the best value out of the roots etc with a double

simmer.

 

Thanks

 

Jackie

 

Jackie