Marianne Martinez
Cooking herbs is a fun and meditative ritual that has been used for thousands of years in Chinese herbal medicine. It can empower you to take care of your health and well-being. The process of cooking herbs is similar to making soup, and you can use equipment you already have in your kitchen. You can grow herbs in small pots or containers, and use them to elevate your cooking. In this article, we will explore the different ways to cook herbs, from traditional Chinese methods to modern Instant Pot techniques, as well as some creative ways to use herbs in your cooking.
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What You'll Learn
- Choosing a pot: Ceramic or glass are best, but stainless steel is also safe
- Preparing the herbs: Rinse the herbs, then divide them into three groups
- Adding water: Use enough water to barely submerge the herbs
- Cooking methods: Pressure cook, low boil, or steep
- Straining and storing: Strain the herbs after cooking and store the liquid
Choosing a pot: Ceramic or glass are best, but stainless steel is also safe
When it comes to choosing a pot for cooking herbs, ceramic or glass are considered the best options. In traditional Chinese medicine, ceramic pots are often used for cooking herbs, and they are known to make the process easier. Ceramic and glass pots allow for even heating, which is essential for effectively cooking herbs. Additionally, these materials are inert, meaning they won't react with the herbs or leach any chemicals, ensuring the purity of your herbal preparation.
However, if you don't have access to ceramic or glass cookware, stainless steel is also a safe option. Stainless steel pots, particularly those with low iron content, are commonly used in hospitals for cooking herbs. They are effective and efficient for preparing herbal remedies. To verify if a pot is made of stainless steel, you can use a magnet, as it will be attracted to the steel.
While these three types of pots are recommended for cooking herbs, it's important to note that some materials may be unsafe. For instance, some people express uncertainty about the safety of certain materials used in slow cookers and Instant Pots. Therefore, when choosing a pot for cooking herbs, it's always important to prioritize materials that are known to be safe and suitable for herbal preparations.
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Preparing the herbs: Rinse the herbs, then divide them into three groups
Preparing the herbs is a simple yet important step in the process of cooking with herbs. Here's a detailed guide to rinsing and grouping your herbs for optimal cooking:
Rinsing the Herbs:
Start by giving your herbs a quick rinse. Use clean water to gently wash away any dirt or dust that may have accumulated during shipping or handling. This step ensures your herbs are clean and free from any unwanted debris. It is a simple yet essential step to maintain hygiene and the quality of your final dish.
Dividing Herbs into Three Groups: Pressure Cook, Low Boil, and Steeping:
After rinsing, divide your herbs into three groups: the pressure cook group, the low boil group, and the steeping group. This grouping considers the unique characteristics and cooking requirements of different herbs. Here's how you can categorise them:
- Pressure Cook Group: This group includes heavier herbs that benefit from the intense heat and pressure of pressure cooking. Examples of herbs in this group are Sheng Jiang, Da Zao, Ban Xia, Dang Shen, Fu Ling, and Gan Cao. These herbs can withstand higher temperatures and pressure to unlock their full flavour and therapeutic potential.
- Low Boil Group: Herbs in this group, such as Cang Zhu and Chen Pi, require a more gentle approach. Place them in a separate bowl and add just enough warm water to barely submerge them. Cooking these herbs at a low boil helps activate their properties without exposing them to intense heat.
- Steeping Group: The final group consists of delicate, aromatic herbs like Sha Ren, Bo He, Gui Zhi/Rou Gui, or Jing Jie. These herbs are best handled with care, as they only need to be simmered briefly to release their flavours and aromas. By steeping them, you can extract their delicate notes without altering their structure.
By dividing your herbs into these three groups, you can tailor the cooking method to suit each herb's unique characteristics, ensuring optimal flavour extraction and preserving the therapeutic properties of each herb.
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Adding water: Use enough water to barely submerge the herbs
When cooking Chinese herbs, the amount of water you use is important. The general rule is to add enough water to barely submerge the herbs. This means that the water level should be just enough to cover the herbs by about an inch or so. This allows the herbs to cook effectively without using too much water.
The amount of water needed will depend on the type of herb and the desired concentration of the final product. For a stronger concentration, less water can be used, while for a milder concentration, more water can be added. It's important to note that some herbs require different cooking times and methods, so adjusting the water level accordingly is crucial.
When using an Instant Pot or pressure cooker, the water level should be carefully monitored. Most of the water should be in the cooking pot itself, with just enough water added to the bowls containing the low-boil and steeping herb groups to barely submerge them. This ensures that the majority of the herbal properties are extracted in the cooking pot, and the bowls do not dilute the concentration.
The type of water used to cook the herbs is also a consideration. Traditionally, some formulas called for specific types of water, such as well water, melted snow water, or rainwater. While this may not be a common practice today, it highlights the importance of water quality in the cooking process. Using clean, filtered water is generally recommended to avoid any unwanted impurities that may affect the taste or effectiveness of the herbs.
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Cooking methods: Pressure cook, low boil, or steep
When it comes to cooking pot herbs, there are several methods you can use, including pressure cooking, low boiling, or steeping. Each method has its own advantages and is suitable for different types of herbs. Here is a detailed guide on how to use these three cooking methods for pot herbs:
Pressure Cook
Pressure cooking is an excellent option for heavier herbs that require more heat to unlock their flavours and medicinal properties. Examples of such herbs include Sheng Jiang, Da Zao, Ban Xia, Dang Shen, Fu Ling, and Gan Cao. To pressure cook herbs, follow these steps:
- Divide your herbs into three groups: pressure cook, low boil, and steep.
- Prepare your pressure cooker by adding just enough water to barely submerge the herbs.
- Place the herbs from the pressure cook group into the pressure cooker.
- Secure the lid and set the cooker to low pressure for around 20 minutes.
- After the cycle is complete, do not vent the steam but let the safety pin drop.
- Open the lid and add the herbs from the low boil group.
Low Boil
The low-boil method is ideal for herbs that need to be activated by warm water, such as Cang Zhu and Chen Pi. These herbs are typically cooked at a low boil to extract their essence. Here's how to do it:
- Soak the low-boil herbs in a bowl of warm water before adding them to the pot.
- After pressure cooking the first group of herbs, set your cooker to saute and low boil.
- Add the soaked low-boil herbs to the pot and cook for 15-20 minutes.
Steep
Steeping is perfect for more delicate and aromatic herbs such as Sha Ren, Bo He, Gui Zhi, and Jing Jie. These herbs do not require direct heat and can be simply simmered to extract their flavours and benefits. Here are the steps for steeping:
- Once you have completed the low-boil step, turn off the heat.
- Add the steeping group of herbs to the pot and let them steep for 5-8 minutes.
- Strain the herbs into glass containers when they are finished cooking.
It is important to note that the above instructions are specifically for cooking raw Chinese herbs using an Instant Pot. However, the general principles of pressure cooking, low boiling, and steeping can be applied to various other herbs and cooking methods as well. Additionally, when preparing herbal teas, you can also experiment with cold infusions, where herbs are left to steep in water overnight in a refrigerator.
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Straining and storing: Strain the herbs after cooking and store the liquid
When preparing to cook herbs, it's important to divide them into groups according to their cooking requirements: pressure cook, low boil, or steeping. Heavier herbs like Sheng Jiang, Da Zao, and Gan Cao are suitable for pressure cooking, while herbs like Cang Zhu need to be cooked at a low boil. Delicate, aromatic herbs such as Sha Ren only require simmering.
After dividing your herbs and preparing the appropriate amount of water, it's time to start cooking. Place the pressure cook group of herbs in the pot and add enough water to barely submerge them. Set the cooker to low pressure for 20 minutes. Once the cycle is complete, add the low boil group of herbs and set the cooker to low boil for 15-20 minutes. Finally, turn off the heat and add the steeping group, allowing the herbs to steep for 5-8 minutes.
Now, it's time for the straining and storing process. Use a strainer to separate the herbs from the liquid, ensuring that the liquid is reserved. This liquid is the concentrated essence of the herbs, containing their medicinal properties. It can be stored in glass containers and may even be cooked a second time to create a more potent concoction.
The storage method will depend on your intended use for the herbal liquid. If you plan to consume it as a tea or tonic, store it in a sterile glass bottle or jar, ensuring it is labelled clearly. For external applications, you may opt for different storage containers, but always ensure that the liquid is protected from contamination and that you are aware of its contents and potential uses.
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Frequently asked questions
You will need a pot with a lid, preferably ceramic or glass. You can also use stainless steel, but avoid using aluminium, copper, or cast iron as the chemicals in the herbs can interact with metal pots.
Give your herbs a quick rinse to clean off any dirt or dust. Divide the herbs into three groups: pressure cook group, low boil group, and steeping group.
Add the pressure cook group to the pot and pour in enough water to barely submerge the herbs. Set the cook time to 20 minutes of low-pressure cooking. After the cycle is complete, add the low boil group to the pot and cook at a low boil for 15-20 minutes. Finally, turn off the heat and add the steeping group to the pot. Allow the herbs to steep for 5-8 minutes.
Once the herbs are finished cooking, strain the liquid and reserve it. Many formulas benefit from a second cooking, combining the second batch of liquid with the first. This second cooking draws out the deeper properties of the formula.
