chinese herbs

I have begun cooking Chinese herbs as prescribed by my acupuncturist. It's a long process but I find it meditative and the odd bulk of foreign plant matter fascinates me. The resulting tea tastes sweet, sometimes tangy, sometimes like licorice, other times even chocolaty. Here is how you do it.

Place dry herbs in a pot. Glass is best.

Fill pot with cool, filtered water. Allow to soak two hours.

twig, stem, root, flower, bark, berry, pith, rind, seed

After two hours, bring to a boil on the stove.

Turn down the flame when it comes to a boil and simmer, partially covered, for about 35 to 45 minutes.

Remove from heat and strain the liquid into a quart-sized mason jar.