Rehmannia Root

Rehmannia Root, scientifically known as Rehmannia glutinosa, is a highly esteemed herb deeply rooted in traditional Chinese culture. Renowned for its distinctively sweet yet mildly bitter flavor, this dark, tuberous root has been cherished for centuries for its versatility in both traditional and culinary applications.

The dried root is dark and dense, with a sweet, earthy aroma. It is sold as rehmannia root, di huang, shu di huang and Chinese foxglove, and it is most often simmered slowly so that its flavour passes into the water.

Traditional Chinese Uses

A cornerstone in many traditional Chinese formulations, Rehmannia Root has a long history of traditional use:

• Preparation Methods: Commonly stewed or steamed, making it a key ingredient in traditional decoctions.

Its longstanding role in traditional Chinese culture highlights its enduring value in classical formulations.

Culinary Applications

Rehmannia Root also holds a subtle place in the culinary world:

• Broths and Soups: Adds an earthy, mildly sweet undertone when infused into cooking liquids.
• Herbal Teas: Brewed into a rich and aromatic tea, offering a comforting flavor.

This dual-purpose ingredient bridges the gap between traditional formulation and culinary arts.

Multifaceted Utility

Whether enhancing a traditional formula, enriching a dish with depth and flavor, or steeping into a comforting tea, Rehmannia Root demonstrates remarkable versatility. Its unique combination of flavor and tradition continues to captivate those seeking natural ingredients.

How to use it
Simmer a piece of the root gently in water to make a mildly sweet, earthy broth, or add it to a soup pot with aromatics such as ginger and jujube dates. Technique tip: keep the simmer low and the pot lidded so the flavour concentrates rather than boiling away.

Botanical Name

Rehmannia glutinosa

Also Known As

Chinese Foxglove, Figwort, Jio, Di Huang, Shu Di Huang, Rehmanniae Radix, Radix Rehmanniae