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.

Who it suits / who should be cautious

• Suited for postpartum mothers (both vaginal and caesarean delivery) from about day 3 onward, who want to support the natural clearance of lochia and uterine recovery. Can be taken for 3–4 consecutive doses.
• Also helpful for menstrual irregularity, painful menstruation with blood clots, or delayed menstruation.
• PREGNANT WOMEN MUST NOT USE THIS — motherwort strongly promotes uterine contraction and is a well-known contraindication in pregnancy.
• Breastfeeding mothers: hawthorn berries have a mild milk-reducing effect. If you are breastfeeding and concerned, substitute 3 slices of fresh ginger for the hawthorn and add 6 red dates instead.
• Diabetic mothers: omit the brown sugar; substitute with 4–5 medjool dates (jujube dates /椰枣), which have a lower glycaemic impact.
• If lochia has not cleared after 6 weeks, please see a doctor.

Why these ingredients (the food-therapy logic)

• Motherwort (yi mu cao / Leonurus japonicus): One of the most well-known herbs in Chinese women’s health. Traditionally associated with promoting blood circulation, supporting uterine contraction, and helping clear stagnant blood. Its bitterness is softened by the sugar and hawthorn in this recipe.
• Hawthorn berries (shan zha): A familiar culinary fruit (used in tanghulu, the sugar-coated snack) and a well-regarded food-therapy ingredient for promoting circulation, dispersing blood stagnation, and easing postpartum abdominal pain.
• Brown sugar (hong tang): Traditionally considered warming, associated with promoting circulation and easing cold-related stagnation. A classic pairing with motherwort in Chinese postpartum care.
• Fresh vs dried motherwort: Fresh motherwort (the annual “child plant” form) has a lighter aroma and milder bitterness; dried motherwort is more potent. If using dried, reduce the amount to 19 g (5 qian).

Ingredients (2 bowls, 1 person)

Ingredient	Amount	Notes
Fresh motherwort (xian yi mu cao)	75 g (2 liang)	Wash including root; cut into sections. Or use dried: 19 g (5 qian)
Hawthorn berries (shan zha)	19 g (5 qian)	Rinse; omit if breastfeeding (see cautions)
Brown sugar	To taste	Add at the end; omit for diabetics
Water	4 bowls (~800 mL)

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 (5 qian).
3. Rinse hawthorn berries.
4. Bring 4 bowls 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.

Bro Niu’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.

Community questions answered (selected)

• Q (reader): After a caesarean, can I drink this? Will the hawthorn affect my milk supply? Bro Niu: You can have this after a caesarean section. If you are breastfeeding and worried about hawthorn reducing milk supply, substitute 3 slices of ginger for the hawthorn; also replace the brown sugar with 6 red dates if preferred, and add 3 slices of ginger. Take 3–4 doses.

• Q (NoB): I had a surgical termination one week ago and my check-up showed some retained tissue. Can I drink this to help? Bro Niu: Yes, you can take 3–4 doses of this drink. If you are also taking medication from the doctor, just space the drink about 2 hours apart from the medication.

• Q (Apple): Every period I get blood clots. Should I use motherwort or black wood-ear fungus? Bro Niu: Black wood-ear fungus (hei mu er) has a blood-moving effect and can be added to soups regularly — eat the fungus to benefit. This motherwort hawthorn drink is also effective for periods with blood clots; try a few doses to see if it helps.

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Published November 17, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.