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Rehmannia glutinosa (Latin scientific name: Rehmannia glutinosa), also known as Radix Rehmanniae, Radix Rehmanniae and Radix Zanthoxyli, is the root tuber of Rehmannia glutinosa of Scrophulariaceae.

Rehmannia glutinosa is a fresh or dry fast root of Rehmannia glutinosa, a perennial herb of Scrophulariaceae, which is also called Rehmannia glutinosa, Yang Jing, Shan Yan root, rhubarb root and so on.

Mainly produced in the north. The raw land is excavated in autumn and grows in Hebei, Northeast China, Henan and Inner Mongolia. Generally speaking, the roots of Rehmannia glutinosa are about 25-40 cm high, and the plants are covered with gray hairs and glandular hairs. The roots are very thick, the stems are thick and lumpy, the surface is orange, and there are half-moon joints and tooth marks.

Medicinal:

Source: fresh or dried root tuber of Rehmannia glutinosa, a plant of Scrophulariaceae. Excavate in autumn to remove reed head, fibrous root and sediment, and use less; Or slowly bake Rehmannia glutinosa until it is about 80% dry. The former is called fresh rehmannia and the latter is called raw rehmannia.

Processing: (Rehmannia glutinosa) ⑴ Take clean Rehmannia glutinosa, stew it with wine until the smell of wine is completely absorbed, take it out, air-dry it until the mucus on the epidermis is slightly dry, cut it into thick pieces or pieces, and air-dry. Every 100kg of rehmannia glutinosa, use 30 ~ 50 kg of yellow rice wine. (2) Take dried Rehmannia glutinosa, steam it until it is black and moist, take it out, dry it in the sun until it is about 80% dry, cut it into thick slices or blocks, and dry it.

Reference to the above content: Baidu Encyclopedia-Dihuang