Panax notoginseng

Panax notoginseng

(records of Sichuan Traditional Chinese Medicine)

[synonym] taro'erqi (commonly used Chinese herbal medicine in Sichuan).

[source] it is the fleshy taproot of Panax notoginseng. For details of plant morphology, please refer to "bamboo section 37".

[collection] in autumn.

[medicinal materials] the dry roots are conical or long strip-shaped, often with one to several branches, and occasionally single branch. The branching ones are similar to Bletilla striata, 5-10 cm in length and 1-3 cm in thickness, and the head of the root is mostly enlarged; the single branch ones are smaller. The appearance is brownish yellow, with longitudinal wrinkles and no obvious intermittent ring lines, and the tail is small. Solid quality. The cross section is light yellow or light brown, with fine meat and little powder. It is better to be strong and solid.

Produced in Mount Emei, Sichuan.

[processing] soak in warm water, slice and dry.

[flavor] sweet, flat, non-toxic.

[channel tropism] entering lung, spleen and stomach.

Functions and indications: tonifying the middle and Qi, promoting muscle growth and meat growth. Treatment of traumatic injury, fatigue, vomiting, stomach pain and bleeding.

[usage and dosage] oral administration: decoction, 3-5 yuan; wine or stew.

[should avoid] those without blood stasis and stagnation of blood Qi should be taken with caution.

[1] treatment of traumatic injuries: e 37, King seven, horseshoe, blood grease, angelica, Ligusticum chuanxiong, safflower, peach kernel and woodlouse. Make wine clothes together.

② Treatment of vomiting blood: e Sanqi, see serum, Imperata root, Qiancao root, Ophiopogon japonicus, asparagus. It's stewed meat.

③ It is used to treat gastrorrhagia, sepia, Fructus Isatidis, Fructus Isatidis, Fructus Gardeniae, Fructus Aconiti. Stewed pork tripe. (nature and taste are listed in Sichuan Traditional Chinese medicine annals)