Noob Cook Recipes



What's
New
Sambal Quail Eggs Recipe Braised Ee-Fu Noodles Recipe Teh 'C' Recipe Watermelon Soju Recipe Bittergourd Salted Egg Recipe Myojo Ramen Char Mee 100 (Instant Noodles Review)

Ginseng Chrysanthemum Tea

   

Ginseng Chrysanthemum Tea
Ginseng Chrysanthemum Tea 洋参菊花茶

I love American ginseng and because of its inherent cooling properties, it is a perfect ingredient in hot and humid Singapore. The one I used is the inexpensive type called American ginseng “fibers” or “beards” which are small, thin and wispy looking. You can easily get a packet for less than S$10 here. This type of ginseng is frequently used for cooking dishes such as ginseng chicken soup and foil-wrapped steamed ginseng with chicken, but you can also make a cooling herbal tea with it. In this recipe, ginseng is paired with chrysanthemum flowers, a popular combination. This is a great tasting and cooling herbal drink which is ultra refreshing especially in hot weather.

Ginseng & Chrysanthemum Flowers
American Ginseng, 洋参须 & Chrysanthemum Flowers (
菊花)

A well known property of this ginseng is that it is very ‘cooling’. So consuming it will supposedly reduce your body “heatiness” (降火). It is also known to keep one mentally alert (提神), therefore you should avoid consuming this this drink too close to bedtime. Read more about American ginseng fiber here. As for Chrysanthemum, it is known to be cooling, thirst-quenching and detoxifying. This is one healthy Chinese herbal drink to make now and then for the family.

Ingredients
(Serves 2)

- 50g chrysanthemum flowers (菊花/朵朵香)
- 30g American Ginseng “Fibers” or “Beards”(洋参须)
- 2 litres of water
- 70g rock sugar (adjust according to taste)

Directions
1. Bring chrysanthemum flowers and water to a boil in a pot. Reduce heat and simmer for less than a minute. Take out the chrysanthemum using a strainer.
2. Add ginseng and simmer for another 5 minutes. Take out ginseng using a strainer.
3. Add rock sugar to taste and off fire when the sugar has dissolved. Serve the drink at room temperature or chilled.

Cooking Notes
1. If you do not want to use a strainer, you can put the ginseng and chrysanthemum flowers in disposable soup pouches and discard the entire pouch after simmering.

Similar Recipes
- Canadian Ginseng, Chrysanthemum and Wolfberries Tea
- Ginseng Tea

More Cooling Tea Recipes
- Chrysanthemum Tea
- Lemon Barley Drink
- Water Chestnut and Bamboo Drink

                                           

Leave a Comment





30 Responses to “Ginseng Chrysanthemum Tea”

1 2 3
  1. lisaiscooking — November 7, 2008 @ 12:05 am

    Interesting. Thanks for describing the types of Ginseng. I’ve had Korean, but I’ve never tried American (I didn’t know there was a difference!)

    Reply

  2. Little Corner of Mine — November 7, 2008 @ 1:02 am

    Congratulation first for winning the pumpkin challenge! YAY!

    I have lots of 洋参须 in my fridge. I used it to cook herbal soup and boil like you when my hubby has sore throat. I never try it with Chrysanthemum before though, should try this next time. Thanks!

    Reply

  3. didally — November 7, 2008 @ 1:20 am

    Now I know more about ginseng. :-)

    Congrats for winning the challenge, it’s really a very interesting chawanmushi. :-)

    Reply

  4. Bharti — November 7, 2008 @ 4:11 am

    How interesting. I wonder where I can buy some ginseng now..probably the health food store.

    Reply

  5. [eatingclub] vancouver || js — November 7, 2008 @ 5:01 am

    Congratulations on the featured recipe!

    My mother has been trying to get me to drink American ginseng for the cooling effect. Seems like I’m too yang. I just have to learn to love it.

    Reply

  6. Darius T. Williams — November 7, 2008 @ 8:20 am

    When I saw this the first thing I thought of was tea!!!

    Looks great!

    -DTW

    Reply

  7. lk — November 7, 2008 @ 11:03 am

    Congrats! congrats! Great post! Very informative. I learn something new today. Tks! Great shots too!

    Reply

  8. Tastes of Home — November 7, 2008 @ 2:23 pm

    thanks for all the info! hearing about your widsom tooth worries me hehe coz mine are still not out yet..:(

    Reply

  9. Dee — November 7, 2008 @ 6:03 pm

    Hey congrats! You deserve to win – that was a pretty impressive recipe :) I love chrysanthemum tea but have never tried it with ginseng before.

    Hope you’re feeling better now. I’ve had a couple of false alarms with my wisdom teeth, and seeing how I love my dentist I’m now quivering.

    Reply

  10. Ellena — November 7, 2008 @ 11:36 pm

    Wow.. this drink look great!!!! I love homemade chrysanthemum tea…….. Thanks for sharing… :D

    Reply

1 2 3

Trackbacks/Pingbacks

  1. Pingback: Weekend Herb Blogging #157 Recap | NoobCook.com

  2. Pingback: Foil-Wrapped Ginseng Chicken | NoobCook.com

  3. Pingback: Ginseng Chicken Soup | NoobCook.com