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Ju Hua Jiu: Herbal Wine to Treat Headaches

Sometimes Chinese medicine is dispensed as a wine rather than teas or pills. These are basically what we have here as tinctures. In most cases herbs are left to soak in rice wine for a period of time. Sake works very well. The type of herb (or in other cases even minerals and animal parts are used) will determine the duration of soaking. For example flowers and leaves use a shorter soaking time than twigs and barks since they are more permeable.
Ju Hua Jiu is the Chinese name for chrysanthemum wine.

This chrysanthemum is not one of the many hybrids found at the grocery store flower stand. This is the naturally occurring Chrysanthemum morifolium. The Chinese use chrysanthemum to treat headaches due to two primary pathological conditions. One is the onset of a common cold that might be accompanied by a fever, sore throat and/or irritated eyes. Another condition is stress-induced headaches. Irritated dry eyes and dizziness may or may not accompany this condition.

Ju Hua Jiu is very easy to make and can offer a significant amount of relief to headache sufferers. A note of caution is that if you experience alcohol sensitivity any alcohol-based tincture is contraindicated. Also if you have a poor appetite and/or loose stools, Ju Hua should be used with caution.

Chrysanthemum Wine (Ju Hua Jiu)

1¼ cup (250 grams) dry chrysanthemum flowers

8 cups (2 liters) rice wine, or sake

1. Cut up the flowers a little and place them in a bottle or jar with the wine.

2. Let soak in a dark place for 10 days minimum, shaking and turning upside down every couple of days. This extracts more of the Ju Hua.

3. Strain, bottle and store in a dark place.

Dosage: Take 2 or 3 teaspoons twice a day.