Camphor fruit

Camphor fruit

(commonly used Chinese herbal medicine in Tibet)

[source] it is the fruit of Litsea angustifolia, a Lauraceae plant.

[plant morphology] Litsea angustifolia

Shrubs or small trees, 3-5 m high. The branches are maroon. Leaves alternate, narrowly oblong or lanceolate elliptic, 4-6 cm long and 1.7-2.5 cm wide, apex acuminate, base cuneate, entire, both sides puberulent at the beginning, then gradually falling off, lateral veins red, both sides raised; petiole 1.2 cm long. They are dioecious; umbels with 10-12 flowers open after leaves; pedicels 3-5 mm long, densely pilose; flowers small, perianth segments 6, pale yellow, elliptic; fertile stamens 9, filaments glabrous, anther cells, intropetal lobed. The fruit is oval, green when young and purple black when mature.

Born on hillside and under forest. Distributed in Yunnan, Sichuan, Guizhou, Shaanxi, Tibet and other places.

The root of this plant (camphor root) is also used for medicine. Please refer to the special section for details.

[collection] from August to September.

[nature and taste] mild in nature and pungent in taste.

Functions and indications: dispel wind, disperse cold, eliminate food and remove stagnation. Treatment of gastroenteritis, stomach cold, abdominal pain, food stagnation, abdominal distension.

[usage and dosage] oral administration: decoction, 0.5-1.5 yuan.