Imperata Root, Pearl Barley and Winter Melon Drink

Why people make this drink

After festive eating — particularly the salty, rich, and carbohydrate-heavy dishes of the Lunar New Year season — the body can feel swollen and sluggish. Excess salt causes water retention; too many sweet and fatty foods pile up as internal fat. This drink is Nourilo’s straightforward answer to that familiar post-celebration heaviness. Fresh imperata root (a common herbal grass used widely in Cantonese soups) is sweet and cooling but, importantly, does not harm the stomach despite its cooling nature. Pearl barley helps clear dampness and heat. Winter melon, used here with its skin and seeds intact, is particularly interesting from a food-science angle: it contains a compound called propanedioic acid that is traditionally believed to help prevent dietary sugars from being converted into fat — making the skin and seeds the most functional parts of the vegetable.

Method

1. Rinse the imperata root well and cut into 5 cm sections.
2. Rinse the pearl barley and soak briefly in water.
3. Rinse the winter melon skin well (no need to peel), cut into large chunks, and keep the seeds intact.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a rolling boil, then reduce to a medium-low simmer and cook for 1 hour.
6. Drink warm. Suitable for the whole family.

Nourilo’s Tips

This drink is gently sweet and clear-tasting — not medicinal at all. “Cooling but not harming the stomach” is how Nourilo describes it, meaning it is approachable even for those who are cautious about cold-natured foods in normal circumstances. That said, do observe the cautions: pregnant women, those who are menstruating, and anyone prone to frequent or nighttime urination should skip this one. Fresh imperata root is available at Chinese or Asian grocers and herbal medicine shops.