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How to cook Chinese herbs

4/25/2016

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1. Dosage: 1 bag of herbs per day
2. Container to use: ceramic or glass with a lid
​3. Water: spring water of room temperature
4. Amount of water: cover the herbs by about 2 inches
5. Cooking: bring to a boil, then turn down the heat and simmer.
6. Simmering time depending on herbs: from 5 minutes to 1 hour according to your prescription.
7. Herbs to be added separately: sometimes there will herbs wrapped separately and they will be added before or after all the rest of the herbs are cooked according to your prescription.
8. Straining: strain the herbs and let them cool off.
​9. Drinking: 1- 2 hours before eating, twice or three times per day, finishing 1 bag of herbs per day.
10. Don't let unusual taste discourage you. Enjoy!

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Andre Yershov Acupuncture
303 Fifth Ave, Suite 1501, NY, NY 10016
(646) 369-0160
A small place of healing for a great New York
  • Acupuncture NYC
  • Treatments
    • Acupuncture
    • Herbal Consultations
    • Auricular Therapy
    • Moxa, Gua Sha and Cupping
  • Testimonials
  • A. Yershov
  • Associates
  • Yi Jing acupuncture course
  • Appointment