methods of herb preparation
Dale Tope, TCTCM, TCM, Final
frying with ginger juice action
reduces tendency of bitter/cold herb to upset the ST.
decoction, soup. easily modified, easily ingested.
time consuming, inconvenient, smelly, taste issues, expensive
preferred pots for proper preparation of herbs
Not metallic pots preferredporcelain, corningware, stainless steel can be used with tight fitting lid.
water most common solvent, wine/vinegar may be used.
high heat, high flame
civilian fire, low flame
high heat (boiling) initially, then low heat (simmer) this way herbs will be effective.
toxic ingredients, minerals and shells, lightweight substances in large dose.
added near end
aromatic herbs to prevent losing volatile oils or to prevent loss of effectiveness.
decocted in gauze
herbs with cilia, small seeds, some minerals, ground up herbs.
separately decocted or simmered
rare or expensive herbs that may be cooked for a long time to extract maximum active ingredients.
taken with strained decoction
some expensive or aromatic substances are ground into a powder uncooked and then taken first and then chased with a strained decoction.
frying with honey
increases tonifying/moistening actions.a zhī action.
zhī frying with liquids
uses a slow, mild heat to avoid charring the herb. Often used w/flowers and insects to dry them quickly without destroying them.
frying with vinegar enhances
astringent, anagesic, blood invigorating, detoxifying action
frying with wine enhances
ability to clear blockages from channels, expel wind, alleviate pain.