TCM Herbs

TCM Herbs and Botanicals is a catalogue category for ingredients that appear in the traditions of Traditional Chinese Medicine and Chinese home cooking. This collection groups dried roots, barks, fruits and fungi such as goji berries, jujube, astragalus root and liquorice, presented by their plant part, origin and flavour rather than any use.

The tastes are distinctive. Goji and jujube are sweet and fruity, astragalus root is mildly sweet and woody, and liquorice is sweet and aromatic. Many are sold dried and whole, which suits both steeping and slow cooking, and several are traditional additions to soups and broths as well as infusions.

To make an infusion, steep or gently simmer the dried pieces in hot water for ten to fifteen minutes, since roots and barks release their flavour slowly. In cooking, they are added to simmering broths and stews. Keep everything dry and sealed, away from light and humidity, and check dried fruit for softness before use.

Frequently asked questions

How do I prepare these herbs?

Steep or gently simmer the dried pieces in hot water for ten to fifteen minutes, since roots and barks release their flavour slowly.

What do they taste like?

Goji and jujube are sweet and fruity, astragalus root mildly sweet and woody, and liquorice sweet and aromatic.

Can I cook with them?

Yes. Several are traditional additions to simmering soups, broths and stews as well as infusions.

How should I store them?

Keep everything dry and sealed, away from light and humidity, and check dried fruit for softness before use.