Cirsium japonicum

Chinese Name: Cirsium japonicum

[category]: whole grass

Japanese thistle herb

[alias]: junjunjuncao, niukouzi, Zanthoxylum.

[source]: it is the aerial part of Cirsium japokicum DC.

[harvesting]: in summer and autumn, the aboveground parts are cut, dried or fresh.

[flavor]: cool in nature, sweet and bitter in taste.

[plant morphology]: perennial herb, 0.5-1m high. The roots are clustered, conic, fleshy, with brown surface. The stem is erect, with fine longitudinal lines and white filiform hairs at the base. The basal leaves are tufted, petiolate, oblanceolate or obovate lanceolate, 15-30cm long, pinnate, deeply lobed, marginal dentate, with needled teeth, sparsely white filamentous hairs on the top and long hairs on the veins below; the stem leaves are alternate, heart-shaped at the base. Inflorescence terminal; involucre campanulate, covered with arachnoid hair; involucre 4-6 layers, lanceolate, outer layer shorter; flowers bisexual, tubular, purple; anther apex with Epiphyllum, base with tail. Achenes oblong, with multilayered corolla, pinnate, dark gray. The flowering period is from May to August and the fruiting period is from June to August.

[growing place]: born in the wild, roadside and wasteland. Produced in most parts of the country.

[chemical composition]: it contains volatile oil and biogenic alkali; fresh leaves contain pectolinarin.

Function indications: cooling blood to stop bleeding, removing blood stasis and detumescence. It is used for bleeding, hematemesis, hematuria, hematochezia, metrorrhagia, bleeding after trauma, carbuncle, swelling and sores.

[note]: the root is also used as medicine, and its effect is the same as that of the aboveground part.