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This herb is the prepared
root of Rehmannia glutinosa Libosch (family Scrophulariaceae), which is
mainly produced in Henan, Hebeiand Inner Mongolia. The root is dug in
autumn, dried after getting rid of the rootlets. The dried root is mixed
with yellow rice or milletwine, amomum fruit and tangerine peel, and then
steamed anddried in the sun alternately and repeatedly until it turns black
inside as well as outside with a soft, sticky and greasy texture, and then
sliced for use.
Property:
Sweet in flavor, slightly warm in property, acting on the liver and kidney
channels.
Effects:
Nourishing the blood, tonifying yin, and replenishing the vital essence and
marrow.
Used for:
1. Blood deficiency syndrome manifested as sallow complexion, dizziness,
blurred vision, palpitation, insomnia, irregular menstruation, metrorrhagia
and metrostaxis. It is often used to-gether with chinese angelica root,
whitepeony root andchuanxiong rhizome, as in Decoction of Four Ingredients
(Siwu Tang).
2. Tidal fever, night sweat, seminalemission, and diabetes due to deficiency
ofthe kidney-yin. It is often used with chinese yam and dogwood fruit, as
inBolus of Six herbs Including Rehmannia (Liuwei Dihuang Wan).
3. Dizziness, blurred vision, tinnitus, deafness and premature grey hair due
to deficiency ofthe vital essence and blood. It is often used with
fleece-flower root, glossy privet fruit, eclipta, dogwood fruit, etc.
Dosage and administration: 10-30g, decocted in water for oral
administration.
Precautions:
This herb is sticky and greasy in property and can hinder digestion, so it
should not be prescribed for patient safflicted with stagnation of qi,
profuse phlegm, gastric and abdominal distension, poor appetite and loose
stool. Not for use by those with diarrhea and indigestion.
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