A daily glass of tonic wine is a delightful way to take
herbal remedies. A crockery vinegar vat is best,
although a large rum pot or glass jar is also suitable.
Fill the vat with the chosen tonic herb-ideally using a
root remedy such as ginger, licorice, or Dang Gui
rather than leafy parts-then cover with a good-quality
red wine (preferably organic). Leave the mix for at
least two weeks before drawing the liquid off in a daily
sherry-glass dose (2-3f1 oz/60-75ml). Keep the herb
covered with more red wine to prevent it from going
moldy. The wine will continue to extract active
constituents from the roots for several months before
you need to replace the herbs.
Chinese remedies are generally dispensed by practitioners in separate bags containing enough dried herb for each dose. This is traditionally boiled in three cups of water in an earthenware or ceramic pot for 25-30 minutes until the liquid has reduced by half. The mix is then strained and taken in a single dose on an empty stomach in the morning. Sometimes the herbs need to be reheated in fresh water and then the two extractions are combined. The same herbs might be used for the following day's brew, depending on the exact mix: if it contains soluble ingredients, such as certain mineral salts, then a fresh prescription will be needed each day. The decoction (known as Tang (soup) ) is generally extremely dark brown and very strongly flavored. Chinese doses are much larger than those used by Western herbalists (often up to 3 1/2 Oz/90g ) and the resulting mix is usually rather unpleasant for Western palates.
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