Millet bud

Millet bud

(compendium)

[synonym] tiller rice (bielu), millet tiller (Bencao Yanyi).

[source] the germination Caryopsis of millet. See "corn" for plant morphology.

[method] soak the millet in water, take it out and put it in the basket, cover it with straw, sprinkle water 4-5 times a day, keep it moist until the bud is about 2-3mm long, then take it out and dry.

[medicinal material] the dried millet buds are small spherical, about 1 mm in diameter. The surface is pale yellow, surrounded by lemma and palea, most of which have split, exposing primary roots (buds) about 1-3 mm long, or no primary roots. Peel off the shell is the fruit, the surface is light yellow, smooth, the base has yellowish brown embryo, about 1 mm long, endosperm nearly white. It is hard in quality, powdery in cross section, without gas and slightly sweet in taste. It is better to have yellow, bud and even granule.

It is mainly produced in North China.

[processing] stir fry the sprouts: take the sprouts and put them in the pot. Stir fry them gently until yellow. Remove and cool. Some of them are fried until brown.

(1) bielu: "it tastes bitter and nontoxic. "

② "Pinhuijingyao": "it tastes bitter and sweet, mild in nature, and non-toxic. "

[Guijing] Bencao Huiyan: "entering the spleen and stomach channels. "

Functions and indications: Invigorating the spleen, eliminating food, treating food retention and fullness, and not thinking about diet.

① Bielu: "in cold, lower Qi, remove heat. "

② "Rihuazi materia medica:" in addition to trouble, eliminate food, appetizer. "

③ Compendium: "Xiaodao rice and noodles have accumulated many fruits. "

④ Shanxi Traditional Chinese medicine annals: "invigorate the spleen, eliminate food. Treat food stagnation, fullness, poor appetite. "

[usage and dosage] oral: decoction, 3-5 yuan.

Chinese PinYin : Su Ya