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Plain-English explanations of the herbs in your recipes — what they are, how they are traditionally used and how to cook with them.
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Translate 20 common Traditional Chinese Medicine (TCM) soup and tea herbs — 北芪, 红枣, 当归, 杞子, 陈皮 and more — into English, pinyin and Latin names.
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Guides · 6 min read
A plain-English introduction to Traditional Chinese Medicine (TCM): its core ideas, how TCM herbs are traditionally used in soups and teas, and how to start cooking with them at home.
Recipes · 4 min read
A simple daily tonic tea with astragalus root, red jujube dates and goji berries — ratios, brew times and variations.
Recipes · 4 min read
How to prepare 酸枣仁 sour jujube seed tea, how it is traditionally used for rest, and what pairs well with it.
Recipes · 6 min read
The classic women’s tonic: dang gui, shu di, bai shao and chuan xiong. Ratios, history and a modern chicken soup recipe.
Recipes · 5 min read
How to make Ching Bo Leung with lotus seeds, fox nut, Job’s tears and red dates — sweet or savory versions.
Herb Profiles · 5 min read
What is the difference between 熟地 (prepared rehmannia) and 生地 (raw rehmannia)? Processing, taste, traditional use in Traditional Chinese Medicine (TCM) and how to choose.
Herb Profiles · 5 min read
Everything about 陈皮 aged tangerine peel — aging grades, how to prepare it, and how to use it in tea, soup and cooking.