Chinese Herbal Supplements
Traditional Chinese herbalism draws on a materia medica built up over two thousand years. This collection brings together a selection of those herbs, supplied either as whole dried material or as concentrated granules, so you can work with them in whichever form suits your routine.
You will find familiar kitchen herbs here alongside less common ones. Coix seeds (Yi Yi Ren) and Chinese Yam (Shan Yao) are staples of everyday cooking. Chinese Angelica Root (Dang Gui) is more often used in slow-simmered soups and tonics. Others, such as Ze Xie, Fu Shen and Nu Zhen Zi, are prepared for practitioner use.
Two Formats, One Herb
Most herbs in this range are available in more than one form, and the choice comes down to how much preparation you want to do.
- Whole dried herbs give you the plant as it was harvested and dried. You rinse, soak or simmer them yourself. Slower, but you can see exactly what you are working with.
- Concentrated granules are made by simmering the herb, then spray-drying the liquid into a soluble powder. They dissolve in hot water in seconds and are easier to measure.
Neither is better than the other. Whole herbs suit anyone who enjoys the preparation and wants to blend their own combinations. Granules suit people who want the herb without the process.
How These Herbs Are Used
In Chinese kitchens these herbs are treated as food rather than something set apart. They go into broths and congee, get simmered into soups, or are steeped as a warm drink. Roots and seeds reward long, slow cooking. Lighter material such as leaves and flowers is better infused briefly.
Some of the herbs in this collection are prepared to practitioner standards and are intended to be used under professional guidance rather than added to a weeknight dinner. Product pages note where that applies, so it is worth reading before you buy.
Sourcing
Where possible we source to the Daodi standard, meaning the herb comes from the region of China where it has traditionally been grown and is understood to be at its best. Our range is also free from sulphur treatment, which alters the chemical composition of a herb and is common in cheaper material. You can read more on our non-sulphur treated herbs page.
Related Collections
Looking for something more specific? Browse Daodi Culinary Herbs for smaller 50g and 100g packs, Large Loose Herbs for 500g and 1kg quantities, or Concentrated Herbal Granules for the full granule range.
FAQs
Do I need to be a practitioner to buy these?
No. Many of these herbs are everyday cooking ingredients. A few are prepared for professional use, and those product pages say so.
How should I store dried herbs?
Sealed, in a cool dry cupboard away from sunlight. Most keep their character for a year or two, though aroma softens over time.
Can I combine different herbs?
Yes, and traditional preparations usually do. Introduce new ones gradually so you can tell how each one tastes and behaves.
What does sulphur-free actually mean?
Sulphur is sometimes used to brighten dried herbs and extend shelf life, but it reacts with the plant and changes its composition. Ours are dried without it, which is why they can look duller than cheaper alternatives.
Important: These are food supplements, not medicines, and are not intended to diagnose, treat, cure, or prevent any disease. Enjoy as part of a varied, balanced diet. If you have a medical condition, are pregnant or breastfeeding, or take medication, speak to your GP before use.