Sheng Hua Herbal Soup — Postpartum Recovery

Chinese Angelica, Szechwan Lovage Rhizome, Peach Kernel, Prepared Liquorice Root, Prepared Ginger, Saffron.

Cooking Instructions: 

1. Give the prewashed herbs a gentle final rinse under running water.

2. Add 300 to 500g of the meat of your choice and approximately 1500ml of water.

3. Bring soup to a boil and simmer on low heat for the appropriate timings, depending on the type of cooker used:

• Pressure cooker (20 minutes)
• Conventional Cooker (1.5 hours)
• Slow cooker (2 hours)

Storage: Store in a cool, dry place away from direct sunlight. Keep refrigerated once opened.

Suitable for postnatal use. Contraindicated in pregnant woman and children.