Shu Di Huang
熟地黄 shú dì huáng, "cooked earth yellow"

Category: Tonify Blood  Browse

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Herb Image   Plant Image
Pinyin Pronunciation:
Tastes
Tastes:
Sweet  Browse
Dosage
Dosage:
9-30g
Cautions
Cautions:
This is a very cloying and rich substance that readily leads to stagnation of dampness and impredes digestion. It is contraindicated in those with qi stagnation and profuse phlegm, fullness, and pain in the abdomen, reduced appetite, and diarrhea. See Toxicity.
Meridians
Meridians:
Heart , Liver , Kidney  Browse
Preparation
Preparation:
Shu di huang is prepared by mixing sheng di huang with rice wine and steaming until the rots are black and moist, inside and out. The herbs are then dried in the sun.
Quality
Quality:
Consists of large, thick, soft, sweet, and completely black roots.
Reference Source
Reference Source:
Chinese Herbal Medicine: Materia Medica (3rd edition) ('Bensky')  Browse
Notes
Notes:
No notes at this time
Formulas
Formulas (60)
Family:
Scrophulariaceae  Browse

Alternate Names:
Pharmaceutical: Rehmanniae Radix preparata
Botanical:
Japanese: jukujiō
Korean: sukjhwang
Common: cooked rehmannia root, prepared Chinese foxglove root
 
Temperature:  Slightly Warm  Browse