An Introduction To Chinese Herbs: What to Take Daily, Seasonally + Sparingly

Like Ayurveda, Chinese herbalism is an ancient philosophy with many layers.  We're had great success with Chinese herbs for a variety of wellness and beauty needs and can often be found frequenting Dragon Herbs for tonics, pills and consultation. If you've yet to discover traditional Chinese medicine for yourself, a consultation with an acupuncturist is an excellent place to begin. Most acupuncturists are also Chinese herbalist trained in traditional Chinese medicine as a whole and their ability to pinpoint the root causes of health concerns is fascinating.

For an introduction to the herbs themselves, we love this simple guide from Jess Ng, founder of Asian-inspired apothecary Reorient who sees the herbs as a gentle on-going way to keep the body in balance through life's ups and downs...

The study of Chinese herbalism is one of science and history, and most of all, natural materials. With literally thousands of herbs documented over the years, it can be challenging to navigate without consulting an herbalist or studying a textbook. Growing up in Hong Kong, I learned the basics at a young age. To get you started, here’s a breakdown for beginners...

The Everyday herbs

There’s a whole category of accessible herbs that are inexpensive, widely available and gentle enough to be used as food so your body can absorb their tonic powers in a low-risk way. Rather than addressing acute symptoms, their effects are ongoing and harmonizing. Also hydrating and nourishing, they’re great for the skin.

Favorites: Goji berry, schizandra, dried jujubes, dried figs, solomon seal, lily bulb.

How to Use: Nourishing soups are great for maintaining healthy skin and high energy. The herbs are also excellent added to a pot of bone broth or a vegetable stirfry. Goji berries or schizandra are easy to add to smoothies too. TCM Editor's Pick: Schizandra lemonade 

The Seasonal herbs

Legend tells of flowers buried deep in the snow of the high Himalayan mountains, which, upon consumption, immediately warm all organs. These special Chinese herbs lend their thermal energy to help protect you from environmental stresses and extreme weather that can wreak havoc on the skin.

Favorites: Flowers like chrysanthemum, prunella and honeysuckle in hot weather; ginger, cinnamon bark and cloves in cold weather.

How to Use: Whenever you feel a cold coming on, ginger is a magical herb and has many uses. I always have pre-sliced ginger in the freezer, which I can brew into tea and add to a bath or use as facial steam. Soak a towel in the ginger-infused water and place it on your body and skin to better absorb its benefits. In the summer, brew an ice tea using cooling herbs to soothe sweaty, inflamed skin.

The Treasures

These precious herbs nourish the body and skin over time, strengthening all organs and channels. The Cantonese word for “nourish” is the same sound as the word for “treasured.” And they really are just that (once upon a time they were kept in boxes and presented as gifts). Even today, they’re often expensive and used sparingly in the Asian kitchen. These herbs require time to brew, extract and brew again. The process demands patience and is an art.

Favorites: reishi mushroom, cordyceps mushroom, white ginseng.

How to Use: While best decocted into a brew, try exploring the powder or oil supplements. These herbs can be difficult to work with in the kitchen and also very bitter. Medicinal mushrooms are, in particular, worth trying in supplement form (see the mushroom latte) because there are great technologies that help capture the full spectrum of the mushroom and all its nutrients.

The Chalkboard Mag and its materials are not intended to treat, diagnose, cure or prevent any disease. 
All material on The Chalkboard Mag is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program. 

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