Herb of the Week-Rou Gui, Cinnamon Bark

Rou Gui can just as well be your regular cinnamon bark; however the strongest form is from Vietnam. Cinnamon bark has been used as an herb in cooking for a very long time. Everything from treats, foods and tea use cinnamon for its flavoring. The herb is warming and this is no secret to the public. This herb is used in winter time drinks for internal warmth and spicy flavor. In Chinese Herbal Medicine Rou Gui have some very important...

February 5, 2009By Herb of the Week, Herbs, , , , 0 CommentsRead more...

Herb of the Week-Hong Hua, Safflower, Carthami Flos

Hong Hua is a very useful and definantly a common herb used in CHinese and Western Herbalism. This herb is also pretty common to most people as Safflower. Hong Hua translates to Red Flower in English from Chinese. Not quite as poetic as some of the other herbs, but as you can see it is very red even after it is dried and ready to use.Herbal Uses- Used to move (invigorate) blood flow.(more…)

January 28, 2009By Herb of the Week, , , , , , , 0 CommentsRead more...