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Namu Organics - R E C I P E S - JIAOGULAN Jiaogulan Tea Infusion Use a rounded teaspoon for each mug (250ml) pure, boiled water. Let leaves steep for 10-15 minutes. The same leaves can be steeped 2 or 3 more times. Enjoy the delicate and smooth taste. Jiaogulan is also great served chilled. Make a pot in the morning and place it in the refrigerator to enjoy all day long in the hot season. Jiaogulan Tea Decoction A decoction is a more potent way to release the flavours and properties from the Jiaogulan leaves. Hard boil for 3-5 minutes in pure water. Transfer into a caraf or insulated bottle to enjoy hot tea all day. You can also refrigerate unused portion and enjoy it cold. Jiaogulan Tea leaves can be used in food! Toss infused Jiaogulan leaves into pastas, salads, pancakes or omelets. The leaves lend a nice bitter-sweet flavour. Naturally sweet, dried Jiaogulan leaves can be powdered and used in cookies, cakes, muffins and even ice cream. Jiaogulan Face Pack In Asia, Jiaogulan is a functional ingredient in many cosmetics. At home the leaves can be placed in cheesecloth or directly on the skin for a facial. Try this compress on an elbow or other areas of dry skin during the months of winter. You'll be amazed at the results. Jiaogulan Herbal Oils For massage oil, use extra virgin olive oil to make skin smooth and radiant. For a face cream, choose almond, coconut other good quality oil. Cover Jiaogulan leaves with oil. Keep the oil slightly warm during the extraction process. Use a warmer if you would like to speed up the process. Shake/stir the Jiaogulan a couple of times a day. Leave it in the oil from 3 days to 2 weeks. Jiaogulan's active ingredients saponins/gypenosides dissolve in oil (and water). Press the Jiaogulan leaves through several layers of cheesecloth to extract the oil. Add any scent desired and store in a dark, glass jar in a cool place. Use Jiaogulan oil and Jiaogulan tea in combination to strengthened and beautify skin weakened or damaged by smoke, pollution, harsh weather and stress. Jiaogulan is renowned for enhancing blood circulation and flow. Increased circulation contributes to your body's tone by making your skin fuller, fresher, relaxed and elastic. Jiaogulan Salve For making salve, follow the recipe above for oil. After you have your Jiaogulan oil to the scent or strength you desire, warm it up just enough so it will melt wax. Add about 1 tbsp. of organic beeswax for every cup of oil. Stir beeswax into the warmed oil until its dissolved. Pour into dark glass containers and close with a lid. If you find your salve is not as thick as you wish you can reheat it and add more beeswax. Jiaogulan Vodka Tincture Ingredients:
Place the Jiaogulan leaves in a glass jar with a tight lid and cover with vodka. Shake well and store in a dark, cool place. Shake the bottle once or twice a day for 30 days. Formation of small bubbles is indicative of saponins/gypenosides; the active ingredient within the herb. Strain and squeeze the leaves to remove all vodka. Throw away the leaves (Chinese people are known to keep the leaves in the tincture for years) and store in a cool, dark place. The tincture will keep for many years. Alcohol extracts the gypenosides (active ingredients) from Jiaogulan and helps to get them into the body as quickly as possible. Start by taking a few drops of tincture under your tongue and work your way up to 1-3 teaspoons daily. The tincture can also be chased or mixed with water or juice. Jiaogulan Vinegar Tincture The recipe for making a tincture with organic apple cider vinegar is the same as with 100 proof alcohol. The shelf life of this tincture, however, is only one year where as the alcohol tincture can last 100 years or more. You also get the added health benefits associated with drinking apple cider. Jiaogulan Jelly Ingredients:
Method: 1. Add Jiaogulan to 500ml of hot water to make a strong infusion. Let steep for 20 minutes. 2. Pour the strained tea into a saucepan and sprinkle the agar-agar powder over the surface. 3. Bring slowly to the boil and stir until the agar-agar has dissolved. Add the sugar and stir until dissolved. 4. Remove the pan from the heat and stir in the flower essence, and then pour the mixture into the individual jelly moulds or bowls. 5. Set aside to cool, and then leave to set for a few hours in the refrigerator. 6. Serve with creme fraiche, if you like. Serves 4. |