SV: Re:Tough migraine patient

[Guest guest]

The first cook is generally shorter so as to extract the more heat sensitive

elements. The second cook then goes after the deeper stuff.

 

Trevor

 

, cara <herbbabe wrote:

>

> Trevor,

> just curious: why is your first cook shorter than your second cooking? I was

taught to make the first cooking longer than the second.

>

> Cara

>

> On Feb 9, 2010, at 11:37 AM, pemachophel2001 wrote:

>

> > Try adding the Chuan Xiong only during the last 5-7 minutes of cooking.

Helps it retain its aromatically penetrating function.

> >

> > , " trevor_erikson "

<trevor_erikson@> wrote:

> > >

> > > Hi Carl,

> > >

> > > I generally cook Chuan Xiong the same as the other herbs, which is a 15

min first cook, and then a 25 min 2nd cook.

> > >

> > > Best

> > > Trevor

> > >

> > > , " Carl " <carlhenryk.wallmark@>

wrote:

> > > >

> > > > Hi Trevor

> > > >

> > > >

> > > >

> > > > For how long do your patients cook chuan xiong? May sound like a strange

> > > > question, but I have been taught that chuan xiong should only be added

the

> > > > last 10 min, but I often hear otherwise….

> > > >

> > > >

> > > >

> > > > BR

> > > >

> > > > Carl Wallmark

> > > >

> > > >

> > > >

> > > > Med Vänliga Hälsningar

> > > >

> > > > Carl Henryk Wallmark

> > > >

> > > >

> > > >

> > > > Wallmarks Örtmedicin och Akupunkturmottagning

> > > >

> > > > www.wallmarks.org

> > > >

> > >

> >

> >

>