White Peony Root
White Peony Root
Ingredient Name:
White peony root, Chinese peony, Bai shao yao, Paeonia lactiflora
Traditional Chinese Name:
白芍 (Bái sháo)
This ingredient is neutral in nature and bitter and slightly sour to taste, targeting the liver and spleen.
Looking to start your Chinese soup pantry? Watch this video on “The 7 basic Chinese soup pantry ingredients“.
This root is moderately common in making Chinese soups and herbal teas in Traditional Chinese medicine. It has strong tonifying effects, particularly on the blood and is a neutral ingredient that has slightly sweet tastes.
How do I prepare it?
- White peony roots are the roots of the white peony flower. They are typically harvested when the flowers are 3-4 years in maturity and cut, boiled, dried and cut into 3-4 inch lengths as part of the processing. These roots are typically white to beige in colour.
- To prepare white peony root for soup or herbal tonic usage, you just have to soak and rinse under cool water to wash it or any preservatives. I tend to soak in cool water for at least 30 minutes and allow anything to seep out and then drop directly into your pot of soup.
Where can I buy it?
In most wet marts in Hong Kong
- Available in your Chinese herbalist or Chinese medicine store
- I’ve also seen this readily available in bulk packages as Chinese supermarkets
What is the cost?
Relatively affordable and common Chinese medicinal ingredient
As pictured above, 5-6 sticks cost around $5-8 HKD
Any benefits?
- As the blood is stored in the liver, this Chinese herb supports Qi and blood tonification
- Ideal in treating pain associated with menstruation and cramps
- Often treated with hot flashes when mixed with calcium (so ideal for menopause)
- Nourishes the “yin” of the body
Any precautions?
Be sure you are buying this ingredient from a reputable source
Looking to start your Chinese soup pantry? Watch this video on “The 7 basic Chinese soup pantry ingredients“.
