Motherwort, Hawthorn and Brown Sugar Drink

Why people make this drink

After childbirth, the lining of the uterus gradually sheds over several weeks — the fluid discharged during this process is called lochia. In most cases, lochia clears naturally within four to six weeks. However, many postpartum mothers are keen to support their recovery along the way, and this is where traditional Chinese food therapy has long played a role. Motherwort (yi mu cao) is one of the most celebrated women’s herbs in Chinese medicine — its very name means “beneficial mother herb.” The fresh form has a lighter aroma and milder bitterness than dried; dried motherwort is more potent. Combining motherwort with hawthorn berries (which support blood circulation) and brown sugar (warming and circulation-promoting) makes a practical drink that many postpartum mothers and practitioners have relied on for generations. Fresh motherwort is available at Chinese or Asian herbal shops; dried motherwort is widely stocked at Chinese herb shops and online.