How to Prep Dried Herbs

Most of the Chinese pantry is dried: goji berries, red dates, lotus seeds, lily bulbs, astragalus slices, snow fungus. Drying is how tradition preserved them — and how you store them for a year of soups and teas.

Soaking Times at a Glance

5 minutes: goji berries, chrysanthemum. 20-30 minutes: red dates, longan, lotus seeds. 2-3 hours: snow fungus (until it fully expands). Overnight: job’s tears, adzuki beans, mung beans.

Cutting & Prep

Slit red dates so their sweetness releases into the broth. Trim the yellow base of snow fungus and tear it into small florets — smaller pieces hydrate faster and absorb more flavor. Rinse astragalus slices briefly; they are simmered for flavor and removed before serving.

Storage

Keep everything in airtight jars in a cool, dark cupboard. Label with purchase dates. Dried goods keep roughly a year; if they lose their aroma, they’ve lost their point.

Buy in small quantities from busy Asian markets if you can — turnover means freshness.