Ingredient Name: Yuzhu, Polygonatum rhizome, Fragrant solomonseal rhizome, Solomon’s Seal
- A type of rhizome that is dug up, dried, and cut into thin, length-wise pieces
- Adding yuzhu to Chinese soups will sweeten the soup and balance heatiness
- The term yu zhu literally translates to “jade bamboo”
How do I prepare it?
- Soak for 30 minutes in cold water
- Add to the soup early on to ensure herb is boiled and fully infused into the soup
Where can I buy this?
- In most Asian dried food / herb shops
- Some Asian supermarkets may also sell this
What is the cost?
- Yu zhu is inexpensive.
- Yuzhu is generally used in herbal remedies to treat dry lungs and to strengthen the stomach
- Chinese believe yuzhu helps to nourish the yin
- Yuzhu balances heatiness
- According to popular herbology, do not use yuzhu in cases of spleen deficiency or phlegm-damp
- Also, overdosing may lead to mild nausea, diarrhea and/or vomitting.
- Dried yuzhu stores well at room temperature