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.

Method

1. If using fresh motherwort, wash thoroughly including the roots, then cut into sections.
2. If using dried motherwort, rinse and use 19 g (19 g).
3. Rinse hawthorn berries.
4. Bring 1.2 L of water to a boil in a pot.
5. Add motherwort and hawthorn berries. Simmer for about 20 minutes.
6. Add brown sugar and stir until dissolved. Serve.
7. Drink the full 2 bowls over the course of one day. Repeat for 3–4 consecutive days.

Nourilo’s Tips

The dried form of motherwort tends to be more potent than fresh, because the plant has had more years to accumulate its active compounds. It tastes quite bitter — adding brown sugar and a few red dates makes it significantly more palatable. An egg can also be added to this drink for extra nourishment. If you are breastfeeding, it is best to feed the baby first and then drink this, so the herb’s flavour does not transfer to the milk. Light volatile herbs like fresh motherwort should not be simmered for too long — 20 minutes is enough. For dried tougher herbs, longer simmering extracts more.