Apparently, making home remedy or traditional medicine such as Jamu is not the same as when we cook food or boil any beverages. If we want to have the maximum benefits of jamu and preventing unnecessary problems, then there are several thing that we should know about to prepare, clean and boil our home remedies.
Here are some tips about how to prepare, clean and boil jamu:
How to prepare the ingredients:
If the ingredients are parts of plants, flowers, seeds and you have them on your own garden or have chances to get them fresh then:
1. Pick the leaves when the plants are flowering and before the fruits ripe.
2. Collect the flowers before or after they blossom.
3. Pick the fruits after they ripe.
4. Collect the seeds when the fruits ripe perfectly.
5. Root, rhizome or bulbs are collected when the growth process stops.
How to wash the ingredients:
After you collect all ingredients, wash them until clean. It is better if you clean them in running water. If the ingredient is large, chop it as many as you want.
How to dry the ingredients:
Drying process is done to prevent decomposition that is caused by bacteria or fungus. And, it also be done to keep the ingredients more durable. Here, to dry the ingredients:
1. If it is large or contains a lot of water, chop it as many as you need.
2. You can dry them under the sun directly or using protector such as filament.
3. You can dry them in shade and clean by exposing them to the air, as long as the air is clean.
How to boil the ingredients:
1. If they are fresh ingredients, clean them first and make sure there are no dirt left.
2. If one or some ingredients are big or thick, such as stem or rhizome, chop them thin as many as you need.
3. Use clay pot or ceramic pot. Both can be bought in traditional medicine stores.
4. Don’t boil the ingredient in pot made from iron, aluminum or brass. This is done to prevent the occurrence of sediment, low medicine concentration, and formation of toxic or side-effects when the jamu ingredients interact with iron or aluminum or brass.
5. Use clean water, it is better to use mineral water unless there is specific instruction about type of water that is needed.
6. Put the ingredient in the pot. Add water until the level of water at least 30 mm above the ingredients. Boil them with fire as instructed.
There are soft fire and strong fire. Usually strong fire is used first until it is boiled, after that, we use soft fire. Sometimes soft fire is used first especially when we boil jamu that has tonic nature (to enhance body immune or strength), so all active substances in the ingredients can be mixed perfectly.
While for jamu for influenza or fever, use strong fire to boil them to prevent the active substances vaporize. If there is no specific instruction, the boiling process is considered done when there is only a half water left in the pot. For jamu recipes that contain hard ingredient such as stem or seed, the boiling is done when there is only a third water left.
Taken from: Ramuan Tradisional untuk Pengobatan Darah Tinggi Oleh Prof. H.M. Hembing Wijayakesuma dan Dr. Setiawan Dalimartha (Traditional Concoction for High Blood Pressure Treatment by Prof. H.M Hembing Wijayakesuma and Dr. Setiawan Dalimartha).