Pinellia ternata

Pinellia ternata

(commonly used Chinese herbal medicine in Tibet)

[alias] dawaxianba (Tibetan name).

[source] it is the tuber of Rhizoma Pinelliae.

[plant morphology] Pinellia ternata

Perennial herbs, 30-70 cm high. The tuber is spherical in shape, with purple brown outer skin and several slender yellowish brown fibrous roots on the upper part. Stem fleshy, cylindric, green with purplish red, with 2 bracts, purplish. Leaf 1, 3-lobed, 3-lobulated, middle lobule broad elliptic, apex short acuminate. The bracts of the inflorescence are purplish green with dark purple stripes, the apex is acuminate and caudate, and the appendages of the inflorescence are filiform, thin and long, more than 2.5 times longer than the inflorescence.

Born in the village, field.

[collection] from August to September.

[processing] soak the Pinellia ternata in water, change the water 1-2 times a day until it has no spicy taste. Then boil it with ginger juice or alum water (10 kg of Pinellia ternata, 2.5 kg of ginger or 1 kg of alum) for 3 hours, and take it out to dry.

[nature and taste] it is warm in nature and pungent in taste.

Functions and indications: dry dampness and remove phlegm, harmonize stomach and strengthen spleen, reduce adverse reactions and stop vomiting. Treatment of gastritis, gastric ulcer, vomiting, cough, phlegm, vomiting during pregnancy.

[usage and dosage] oral administration: decoction, 1-3 yuan.