The role of Chinese herbs in Chinese cooking and Traditional Chinese Medicine

When we speak of Chinese herbs, we are technicallyGinseng, salvia, rhubarb, rehmannia, peony, ephedra
referring to herbs sourced straight from China.sinica, licorice, hoelen, ginger, coptis, cinnamon bark,
Chinese herbs are commonly employed for Chinesecinnamon, bupleurum, atractylodes, astragalus, and
cooking but may also have medicinal properties thatDong Quai. Among this list of commonly used Chinese
make them ideal to use in Traditional Chineseherbs, the one which many might be very familiar
Medicine too. There are a mind-boggling number ofwith is Ginseng (because of the many commercial
the known Chinese herbs (more than three hundred,products that claim to use this herb as an ingredient.)
at last count) which have reputedly been used inMuch of the Ginseng being used for these
various ways for around 2000 years or so.commercial products would be made up of the Red
Generally, Chinese herbs might either be boiled as aPanax ginseng variety which is more affordable than
hot tea for at least an hour for the patient to sip, orthe more highly prized Wild Ginseng variety.
the Chinese herbs could be incorporated into honeyThough not technically part of the Chinese herbs
bound pills. The most common purpose for usingcategory, there is what is known as American
Chinese herbs is for their health benefits, since theseginseng too, which was employed by Native
Chinese herbs can reportedly make the human bodyAmericans for their own type of health care
stronger when the herbs are consumed. Chinesetreatments.
herbs which have developed a strong following are