Dandelion Wine

Dandelion Wine

This is a recipe recorded in Li Shi Zhen’s sixteenth century materia medica. This wine dissipates toxic heat and relieves all swellings and skin infections. It stimulates lactation after childbirth. It also cures the intital symptoms of acute mastitis.

¼ cup (50 grams) dandelion leaves

2 cups (500 milliliters) rice wine, or sake

Wash and dry the dandelion leaves. Chop them and place them in a bottle with the rice wine. Seal the bottle and let the wine stand to macerate for at least 10 days before drinking.

Honeysuckle Vine Wine

This wine dissipates toxic heat and stimulates blood circulation. If taken early it also blocks suppurative infections of the skin.

½ cup (100 grams) honeysuckle vine

2 tablespoons (30 grams) licorice root

2 cups (500 milliliters) water

1 cup (250 milliliters) rice wine, or sake

Place the honeysuckle vine and licorice in a saucepan with the 2 cups of water. Bring to a boil over medium heat. Continue to boil for about 40 minutes, until only about one-quarter of the water is left. Strain, reserving the liquid, and discard the solid portion. Pour the reserved liquid from the decoction into a bottle and add the wine. This wine may be drunk immediately, or at any time after preparation.

hancheng

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