【Name】 Drynaria rhizome

【Category】 Roots and Rhizomes

[Source] The dried rhizomes of the plant Dryopteris crassirhizoma, belonging to the family Dryopteridaceae.

[Place of Origin] Primarily produced in Sichuan, Fujian, and other regions.

【Characteristics】 This product is an irregular, elongated mass, 10–30 cm in length and 2–10 cm in diameter. The surface is dark brown, with residual golden-yellow villi; several reddish-brown, woody petioles are visible on the upper surface, while fine black roots remain on the lower surface. The texture is hard and not easily broken. It is odorless, with a bland, slightly astringent taste.

The processed Rhizoma Dryopteridis slices are irregularly elongated or circular, 5–20 cm in length, 2–10 cm in diameter, and 1.5–5 mm thick; the cross-section is light brown and relatively smooth, with a 1–4 mm-wide, brownish-yellow, raised xylem ring or streak near the margin; the margin is uneven, occasionally retaining traces of golden-yellow pubescence; the texture is brittle, easily broken, and powdery.

The processed Rhizoma Dryopteridis slices are dark brown, hard in texture, and exhibit distinct concentric growth rings in the xylem.

[Quality] The best specimens are those that are firm and heavy, with golden down.

【Properties and Flavor】 Bitter, sweet; warm in nature.

【Functions】 Dispels wind and eliminates dampness, tonifies the liver and kidneys, and strengthens the lower back and knees. Used for rheumatic pain and stiffness, soreness and weakness of the lower back and knees, weakness of the lower limbs, frequent urination, enuresis, and excessive leukorrhea. Applied externally to stop bleeding from wounds.

[Preparation Method] Steamed Dog’s Backbone: Take the cleaned slices of Dog’s Backbone, place them in a steaming basket, and steam over high heat for 4–6 hours. After removing from the heat, allow to steep for 6–8 hours, then take out and dry. Steaming reduces the bitter and drying nature of Dog’s Backbone, enhancing its tonifying effects on the Liver and Kidneys.

Prepared Dog’s Backbone with Yellow Wine: Take clean slices of Dog’s Backbone, mix thoroughly with yellow wine, allow to soak until fully saturated, then place in a steamer and steam over high heat for 4–6 hours. After removing from the heat, let it steep for 6–8 hours, then take out and dry. Use 15 kg of yellow wine for every 100 kg of Dog’s Backbone slices. Prepared Dog’s Backbone with Yellow Wine is particularly effective in dispelling cold, relieving pain, and promoting joint mobility.

Salted Drynaria Rhizome: Take the cleaned Drynaria slices, mix them with an appropriate amount of brine, and allow them to soak for about 3 hours. Once the brine has been fully absorbed, steam them for 3 hours, then remove and air-dry. Salted Drynaria Rhizome is particularly effective in nourishing the liver and kidneys and strengthening the lower back and knees.

[Name] Dryopteris crassirhizoma

【Category】Roots and Rhizomes

[Source] The dried rhizomes and petiole bases of Dryopteris crassirhizoma, a plant of the family Dryopteridaceae.

[Place of Origin] Primarily produced in Inner Mongolia, Northeast China, Hebei, Gansu, and other regions.

【Characteristics】This product is long obovate, slightly curved, with a blunt or truncate apex and a more acute base; some specimens are longitudinally split into two halves. It measures 7–20 cm in length and 4–8 cm in diameter. The surface is yellow-brown to dark brown, densely covered with neatly arranged petiole remnants and scale-like bracts, along with curved fibrous roots. The petiole remnants are flattened and circular, 3–5 cm long and 0.5–1.0 cm in diameter; the surface bears longitudinal ridges, the texture is hard and brittle, the fracture surface is slightly flat and brown, with 5–13 yellowish-white vascular bundles arranged in a ring. Each petiole remnant typically bears three fibrous roots on its outer side; the scale-like bracts are linear-lanceolate, entire-margined, and often shed. The texture is hard; the fracture surface is slightly flat, dark green to brown, with 5–13 yellowish-white vascular bundles arranged in a ring, from which numerous leaf-trace vascular bundles radiate outward. The odor is distinctive; the taste is initially mild and slightly astringent, becoming gradually bitter and pungent.

[Quality] The best specimens are large, firm, and have a brownish-green cross-section at the petiole base.

【Properties and Flavor】Bitter, slightly cold. Slightly toxic.

【Functions】Clears heat and detoxifies, expels parasites, and stops bleeding. Used to prevent influenza, treat abdominal pain due to parasitic infestation, and control metrorrhagia and menorrhagia (when charred).

[Note] “Tendon–vein pattern”: refers to the fibers or vascular bundles within the tissue of a medicinal material. When the material is broken, its fibers or vascular bundles appear as irregular, thread-like structures, resembling the tendons and veins of the human body. The punctate marks visible on the surface of steam-treated slices are called “tendon–vein dots.” Larger vascular bundle traces are also referred to as “tendon–vein patterns.”

【Name】Asarum

【Category】Roots and Rhizomes

[Source] The dried roots and rhizomes of Aristolochia manshuriensis, A. fangchi, and A. heterophylla.

[Place of Origin] Primarily produced in Northeast China, as well as in Jiangsu and Hubei provinces.

【Characteristics】Asarum heterotropoides: Typically, ten to twenty stems are tied together into a small bundle and often curl up into a clump. The rhizome is horizontal, irregularly cylindrical, with short branches, 1–10 cm long and 0.2–0.4 cm in diameter; the surface is gray-brown, rough, with annular nodes spaced 0.3–0.9 cm apart, and the tips of the branches bear cup-shaped stem scars. The roots are slender, densely arranged along the nodes, 10–20 cm long and 1 mm in diameter; the surface is grayish-yellow, smooth or with longitudinal wrinkles, the texture is brittle and easily broken, and the cross-section is yellowish-white. Basal leaves number 1–3, with long petioles; the leaf surfaces are smooth, but most are fragmented; intact leaves are heart-shaped to reniform-heart-shaped, 4–10 cm long, with entire margins, a short acute or obtuse apex, and a cordate base. The leaf surface is pale green. Some specimens may show flowers and fruits; the flowers are mostly shriveled, bell-shaped, dark purple, with tepals reflexed and nearly appressed to the perianth tube. The fruit is hemispherical. The odor is pungent and aromatic, with a spicy, numbing taste that tingles the tongue.

Asarum heterotropoides: Similar to Asarum heterotropoides var. mandshuricum, but with a rhizome 5–20 cm long and 0.1–0.2 cm in diameter, and internodes 0.2–1 cm long. Basal leaves 1–2, with relatively thin, cordate blades that taper gradually to a pointed apex. Perianth lobes spread widely. Fruits nearly spherical. Odor is weaker.

Hanseong Asarum: The rhizome is 1–10 cm long and 0.1–0.5 cm in diameter, with internodes about 0.1–1 cm long; the odor is the same as that of North Asarum.

[Quality] The preferred specimens are those with yellowish-brown roots, green leaves, dry texture, and a pungent, numbing taste.

【Properties and Flavor】Pungent, warm.

【Functions】Dispels exterior wind-cold; expels wind and relieves pain; warms the lungs and transforms phlegm; clears the orifices. Indications: exterior syndrome due to wind-cold; headache and toothache; rheumatic arthralgia; cough and wheezing due to phlegm-dampness; nasal congestion; sinusitis; oral ulcers.

[Name] Rhubarb

【Category】Roots and Rhizomes

[Source] The dried roots and rhizomes of plants belonging to the Polygonaceae family, namely Rheum palmatum, Rheum tanguticum, or Rheum officinale.

[Place of Origin] Primarily produced in Gansu, Qinghai, Tibet, Sichuan, and other regions.

【Characteristics】This product is shaped like a sub-cylindrical, conical, ovoid, or irregular mass, measuring 3–17 cm in length and 3–10 cm in diameter. When the outer bark has been completely removed, the surface is yellow-brown to reddish-brown; some specimens exhibit whitish reticulate patterns and scattered star-shaped dots (abnormal vascular bundles). Where the outer bark remains, it is brownish-brown and often bears rope-like perforations and coarse wrinkles. The texture is firm; in some cases the center is slightly soft. The fracture surface is pale reddish-brown or yellow-brown and shows a granular appearance. The pith of the rhizome is broad, with star-shaped dots arranged in rings or scattered throughout; the xylem is well developed, displaying radial纹理 and distinct growth rings, but without any star-shaped dots. The aroma is fresh and fragrant, the taste is bitter with a slight astringency, and when chewed it feels sticky and gritty.

[Quality] The best specimens are firm, with a clear, fragrant aroma and a bitter yet slightly astringent taste.

【Properties and Flavor】Bitter in taste, cold in nature.

【Functions】Expel accumulated stagnation; clear damp-heat; purge fire; cool the blood; remove blood stasis; and detoxify. Indications include: constipation due to excess heat; chest fullness and distention caused by heat accumulation; diarrhea and dysentery due to damp-heat; jaundice; gonorrhea; edema with abdominal distension; difficulty in urination; red eyes; sore and swollen throat; oral and lingual ulcers; vomiting due to stomach heat; hematemesis; hemoptysis; epistaxis; hematochezia; hematuria; blood stasis; amenorrhea; postpartum abdominal pain due to blood stasis; masses and accumulations; traumatic injuries; carbuncles and sores caused by heat-toxin; erysipelas; and scalds.

[Roasted Product] Raw Rheum palmatum (also known as Shengjun): The raw herb is carefully sorted to remove impurities, graded by size, moistened and steamed until the moisture content is uniform throughout, then sliced or cut into small pieces and sun-dried.

Yellow Wine-Processed Rheum: Take slices of Rheum and evenly spray them with yellow wine; let them steep briefly, then place them in a pan and gently stir-fry over low heat. Remove and allow to air-dry. (Use 14 jin of yellow wine for every 100 jin of Rheum slices.)

Charred Rheum: Take slices of Rheum and place them in a pan; stir-fry over high heat until the exterior turns charred brown (retaining its original properties), then lightly mist with清水, remove, and sun-dry.

[Note] “Brocade Pattern”: Refers to the brocade-like texture formed by the alternating arrangement of whitish parenchyma tissue, reddish-brown rays, and star-shaped dots on the surface or transverse section of rhubarb medicinal material.

【Name】 Polygonum cuspidatum

【Category】 Roots and Rhizomes

[Source] The dried rhizomes and roots of Polygonum cuspidatum, a plant of the family Polygonaceae.

[Place of Origin] Primarily produced in Jiangsu, Zhejiang, Guangdong, Anhui, and other regions.

【Characteristics】 Mostly in the form of short cylindrical segments or irregular thick slices, 1–7 cm in length and 0.5–2.5 cm in diameter. The outer bark is brownish-brown, with longitudinal wrinkles and traces of fibrous roots; the cross-section shows a relatively thin cortex and a broad, brownish-yellow xylem with radially arranged rays, and the cortex is easily separated from the xylem. The pith of the rhizome is partitioned or hollow. The texture is hard. The odor is faint, and the taste is slightly bitter and astringent.

[Quality] The best specimens are thick, firm, and have a yellow cross-section.

【Properties and Flavor】 Slightly bitter, slightly cold.

【Functions】 Clears heat and detoxifies, promotes bile flow and resolves jaundice, dispels wind and eliminates dampness, disperses blood stasis to relieve pain, and stops cough with expectoration. It is indicated for arthralgia due to bi syndrome, jaundice caused by damp-heat, amenorrhea, masses or accumulations in the abdomen, cough with copious phlegm, scalds from water or fire, traumatic injuries from falls or blows, and carbuncles, sores, and toxic swellings.

[Name] Polygonum multiflorum

【Category】Roots and Rhizomes

[Source] The dried tuberous roots of Polygonum multiflorum, a plant of the Polygonaceae family.

[Origin] Primarily produced in Shaanxi Province, southern Gansu Province, East China, Central China, South China, and Southwest China.

【Characteristics】Mass-like or irregular fusiform in shape. The surface is reddish-brown or reddish-tan, wrinkled and uneven, with shallow grooves and transverse, elongated lenticel-like protrusions and fine root scars. Heavy in weight and firm in texture, it is not easily broken. The cross-section is light yellow-brown or light reddish-brown, with a powdery appearance; the cortex contains 4 to 11 ring-shaped clusters of heteromorphic vascular bundles arranged in a cloud-like pattern, forming a brocade-like motif, while the central pith is relatively large, sometimes appearing as a wooden core. The odor is faint, and the taste is slightly bitter, sweet, and astringent.

[Quality] Prefer those with substantial weight and firm texture.

【Properties and Flavor】Bitter, sweet, and astringent.

【Functions】Detoxification, resolution of carbuncles and abscesses, malaria control, and moistening the intestines to promote bowel movements. Used for sores and carbuncles, scrofula, urticaria and pruritus, chronic malaria with physical weakness, and intestinal dryness leading to constipation.

[Roasted Product] Roasted Polygonum multiflorum: Irregular, shrunken block-shaped pieces with a black-brown or brownish-brown surface that is uneven and rough. The texture is hard; the fracture surface is horny, brownish-brown or black. The odor is faint, and the taste is slightly sweet, bitter, and astringent. The nature and flavor are bitter, sweet, and astringent, with a mild pungency; it enters the Liver, Heart, and Kidney meridians.

[Note] “Cloud Brocade Pattern”: Refers to the 4–11 roughly circular, atypical, compound vascular bundles arranged in a ring in the cortex of the transverse section of the Chinese medicinal herb Polygonum multiflorum, resembling scattered cloud-like patterns and exhibiting coloration; this feature is commonly known as the “Cloud Brocade Pattern.”