Rehmannia root is the root of the perennial herb Rehmannia glutinosa from the Scrophulariaceae family. It is typically processed by repeatedly steaming and sun-drying with auxiliary materials such as rice wine, Amomum fruit, and dried tangerine peel. The resulting product is black in color, both inside and out, with an oily sheen, and has a soft, sticky texture. It is sweet in taste and slightly warm in nature, and it enters the heart, liver, and meridians. It is a key medicinal herb for nourishing blood and essence, nourishing yin, and tonifying the kidneys to reduce fever. It is also one of the most commonly used Chinese herbs that are both medicinal and edible. Because it can treat or regulate conditions caused by blood deficiency, such as sallow complexion, dizziness, palpitations, and irregular menstruation, while also nourishing the liver and kidneys, it can be combined with various Chinese herbs for soups or teas. For example, Rehmannia root paired with white peony root nourishes the liver, with Platycladus seed nourishes the heart, with longan nourishes the spleen, and with ephedra promotes blood circulation without being greasy.
In clinical use, Rehmannia root is often added to formulas with tonifying and nourishing herbs, such as Angelica sinensis, and in some cases, with strongly warming substances like red ginseng, dried ginger, or cassia bark. If 20-30 grams of Rehmannia root are used, the warming and blood-nourishing properties of the other herbs can ascend in the body, easily causing symptoms commonly known as "internal heat," such as a sore throat, acne, or mouth ulcers. Rehmannia root enters the liver and kidney meridians and has a descending nature. It not only has a soothing effect on the liver but also counterbalances the other nourishing herbs, allowing for nourishment without dryness and achieving a better tonic effect.
Winter Classic Medicinal Cuisine—Siwu Lamb Soup
Main Ingredients: 500g lamb leg, 10g Angelica sinensis, 10g white peony root, 20g Rehmannia root, 8g Chuanxiong (Lovage root);
Vegetables: Half a white onion, 1 carrot, half a purple cabbage; Seasonings: Cooking wine, star anise, fennel, scallion, young ginger;
Method:
1. Soak the Chinese herbs in cold water for half an hour. Place the lamb in cold water, bring to a boil over medium heat, then remove and rinse for later use.
2. Put the lamb and the Siwu herbs (the four ingredients) into a stew pot, add cooking wine and water. Bring to a boil, then simmer over low heat for 50 minutes.
3. Stir-fry the carrot and cabbage with the seasonings, then add them to the lamb soup and continue to stew for another 30 minutes.
4. Add an appropriate amount of salt, sesame oil, and light soy sauce to season, then serve.
Effects: Tonifies qi and warms yang, nourishes blood and regulates menstruation. This medicinal soup combines the Siwu Tang, a classic formula for nourishing blood and regulating menstruation, with lamb, an excellent winter food for warming yang. It not only warms the body and dispels fatigue in winter but also nourishes and invigorates the blood, leading to a rosy complexion and a cheerful mood, while alleviating the discomforts of winter chills, deficiency fatigue, and menstrual cramps. The addition of white, red, and purple vegetables makes the dish more vibrant and appetizing. Women and middle-aged and elderly individuals with yang or blood deficiency can greatly benefit from making this soup once a week during the winter.