prunella decoction

By ReedHeller

prunella decoction
Flower name: Prunella vulgaris

Family name: Prunella vulgaris is the flowering ear of Prunella vulgaris, a plant in the Labiatae.
Picking part: ear. Harvest when the ears are brownish red in summer, remove impurities, and dry in the sun.
Place of origin: Prunella vulgaris is distributed almost all over the country.
Effect: Prunella vulgaris is cold in nature, bitter and spicy in taste. Clear fire and improve eyesight, and resolve stagnation and swelling. It is used for redness and swelling of the eyes, night pain in the eyes, headache and dizziness, scrofula, breast carbuncle, goiter, and hypertension.

One side of water and soil supports one side of people. Living in Hong Kong, you often need to drink some herbal tea to recuperate your body, but prunella is a cold thing, so people with heavy "moisture", weak spleen and stomach, or people suffering from rheumatism will have side effects after drinking it, which is easy to cause diarrhea and even aggravate your condition.

Recipe Recommendations

  • Prunella vulgaris 50 grams

Steps for prunella decoction

  • Make  step 0
    1
    Main material: Prunella vulgaris.
  • Make  step 1
    2
    Put it into a pan, rinse with water, and soak for 5 minutes. Rinse again. (The one I bought is of better quality, and there is no silt at all.)
  • Make  step 2
    3
    Put the washed prunella vulgaris into a soup bag.
  • Make  step 3
    4
    Pack it up and tie it up.
  • Make  step 4
    5
    Add about 4 liters of water.
  • Make  step 5
    6
    Cover, bring to heat, reduce heat and simmer for about 1 hour, turn off heat, and add 1 piece of sugar. It's ready.
  • Make  step 6
    7
    When the tea soup cools down, wash your hands and twist the soup bag containing prunella to produce the soup. Take away the dumplings.
  • Make  step 7
    8
    Put the cooled tea soup into an empty bottle and place it in the refrigerator. Stand by.
  • Make  step 8
    9
    Finished herbal tea.
  • prunella decoction Make Tips

    According to local elderly people, when boiling herbal tea, it is best to put a piece of sugar in after turning off the heat, so that there will be no "wind" and "heat". I don't know if there is any basis, but it does not hinder the taste of the tea, so, usually it will be put off after turning off the heat.

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