百子櫃THE HUNDRED DRAWERS
Prepared rehmannia root
熟地
nourishes yinnourishes blood益精填髓適合血虛怕冷者
Rehmannia root steamed and cured until pitch-black, moist and sticky, sold as soft tar-dark chunks. It colours the broth deep brown and adds a malty, prune-like sweetness; a small amount is enough, as too much turns the soup heavy and cloying.
TCM properties
Nature · warming Flavour · sweet Meridians · liver、kidney
Traditional food therapy
In Cantonese food therapy it is the blood-nourishing root for those who run cold and dry, traditionally combined with dang gui, chuanxiong and white peony in four-substance style pots to nourish yin and blood and replenish essence.
Cautions: read first
- Rich and cloying, and it sits heavily on the stomach. Take care if your spleen is weak with phlegm damp, or you eat little and have loose stools.
- Do not take tonics while a cold has not cleared
Preparation
It comes as sticky black pieces and needs only a light wash. Do not use much, or the soup turns heavy and cloying.
Origin · Geo-authentic (道地) source
Jiaozuo, Henan (historic Huaiqing, home of one of the four Huai herbs)
Availability in Australia
Easy to find
