Journal
How to Use
Decoctions, soups, blends, congee, cold brews and storage — the kitchen techniques that make a dried herb worth keeping.
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Simmering Herbs Into Soup Without Ruining the Soup
There is a narrow band between a broth that tastes of nothing and one that tastes like a…
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How to Make a Basic Decoction (and Why Twenty Minutes)
A decoction is the base technique behind most Chinese herb cookery: a covered pot, gentle heat, and a…
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Building a Tea Blend: Ratios That Work
Blending is arithmetic, not intuition. A base, a modifier, an aromatic and a sweetener — in fixed proportions…
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Herb Congee: The Least Demanding Breakfast
One part rice, twelve parts water, and whatever herbs suit the morning. Congee is the most forgiving thing…
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Cold-Brewing Herbs Overnight
Cold water pulls different compounds than hot water — less bitterness, more of the delicate top notes, and…
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Storing Dried Herbs So They Still Taste of Something
Most herbs do not go off — they go quiet. Four conditions decide how fast, and the fridge…
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