How should Jing Jie be cooked in a decoction?

• A. At the beginning
• B. Near end
• C. After simmering long
• D. Grind into powder

Answer: (B)

Jing Jie is an aromatic, heat‑sensitive herb whose active components are mainly in its volatile oils. Adding it near the end of the decoction helps preserve those oils and the herb’s aroma, ensuring the exterior-dispelling and anti-itch actions remain effective when you drink the decoction. If it’s put in at the beginning or simmered for a long time, the volatile compounds evaporate or degrade, reducing the herb’s potency.

Grinding into powder isn’t the standard approach for this herb in a decoction because it can expose more surface area and hasten loss of the volatile oils, and it isn’t necessary to achieve its effect in this preparation. Adding Jing Jie near the end best preserves its properties and delivers the intended action.