Tuxiang -- General Tuxiang

Chinese Name: tumuxiang -- General tumuxiang

Class: root

Racemosetriular root

[alias]: Zang Muxiang, Manu (Tibetan).

[source]: it is the root of inularacemosa hook. F.

[harvesting]: dig roots in early spring and late autumn, remove residual stems, slice and dry in the sun.

[nature and taste]: the root is cone-shaped, slightly curved, with many branched roots, dark brown on the surface, with longitudinal wrinkles, hard and not easy to break. The cambium ring of the section is obvious, and the xylem is slightly radial. It is slightly fragrant, bitter and pungent. Warm in nature, pungent and bitter in taste.

[plant morphology]: perennial herb with hairy whole plant. Stem erect, longitudinally furrowed. Basal leaves tufted, long petiolate, margin serrate, coarser above and densely tomentose below; cauline leaves smaller, subsessile, oblong, upper leaves base embracing. The head is arranged in a raceme, with 4-5 layers of involucral bracts, glossy flowers at the edge, yellow and tubular flowers at the center. The crown hair is light yellow and radial. The flowering period is from June to July and the fruiting period is from July to September.

[growing place]: it grows at the edge of fields, river valleys and marshes. It is mainly produced in Tibet and Xinjiang.

[chemical composition]: it contains volatile oil, the main component of which is alantolactone.

Main indications: Invigorating Spleen and stomach, regulating qi and relieving depression, relieving pain and stabilizing fetus. It is used for chest pain, abdominal pain, vomiting, diarrhea, chest contusion, fork pain, fetal restlessness.