Ginseng Chrysanthemum Tea
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.
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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.
- 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)
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.
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.
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