Rehmannia Root Cooked Whole

Rehmannia Root Cooked Whole

[ 968 ]
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per 1/4 Pound
Quantity:  
$8.40 
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per Pound
Quantity:  
$21.00 

Rehmannia, also known as Chinese Foxglove, Ti Huang Chiu and Sheng Di huang ("yellow earth"), is one of the 50 Fundamental Herbs described by Shénnóng, the renowned “divine farmer” of China, whose writings date to approximately 2800 B.C.E. The cooked root refers to the traditional method of curing the raw material by simmering it in an infusion of black beans and wine before drying.

Rehmannia root is primarily used to make decoctions, tinctures and liquid extracts.

a.
quick look

information at a glance
pieces to lbsapprox 12
originchina
active compoundsSugars, Rehmannin, Phytosterols
plant part usedroot
processingcooked, whole

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container in a cool, dark place.

c.
uses

try something new
culinaryThe root is used to produce tinctures and extracts.

some recommendations

other products to love
[ muslin herb bags ]
[ tip: Fill a muslin bag with cooked rehmannia root to make a decoction. a ~ from Monterey Bay Spice Company ]

Fill a muslin bag with cooked rehmannia root to make a decoction.

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[ steel tins ]
[ tip: Store rehmannia root in a container with a tight seal.   ~ from Monterey Bay Spice Company ]

Store rehmannia root in a container with a tight seal.

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d.
flavor profile

cooked, whole
rehmannia root

Flavor is complex, but this herb is not generally used for culinary purposes.

e.
formulas & recipes

cooked, whole
rehmannia root

coming soon

f.
what else you should know

cooked, whole
rehmannia root

Rehmannia root is harvested from Rehmannia glutinosa, an Asian plant in the lilac family. The species name of the plant refers to the glutinous or sticky qualities of its root, which is highly valued as a restorative herb in traditional Chinese wellness.

When decocted, the root releases a significant amount of simple sugars, including fructose, glucose and mannitol. This alone gives the root a sticky, overly sweet character. For this reason, prepared rehmannia root is said to be “cloying,” a term that refers to “too much of something” to the point of oversaturation.

Cooked rehmannia root differs from the raw root in that it is first cured in a solution of black beans and wine before undergoing the drying process.



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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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