White Peony Root

by | Mar 23, 2011 | Ingredients | 0 comments

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“.

EXPLORE MORE

How to make vegetarian green and white radish carrot Chinese herbal soup packs

Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

Strengthen spleen and remove dampness with this warming Chinese herbal tea

Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

What to eat in Taiwan… here’s to cycling and eating my way through Taiwan!

If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

How to soothe a cough with this Chinese orange monk fruit herbal tea!

Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

How to make vegetarian green and white radish carrot Chinese herbal soup packs

Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

Strengthen spleen and remove dampness with this warming Chinese herbal tea

Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

What to eat in Taiwan… here’s to cycling and eating my way through Taiwan!

If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

How to soothe a cough with this Chinese orange monk fruit herbal tea!

Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...