Rehmannia, Cooked (Shu Di Huang)

Chinese Bulk Herbs – Cooked Rehmannia (Shu Di Huang)

Cooked Rehmannia is Baked or dried in the sun, then mixed with millet wine, steamed to black, taken out to dry in the sun and finally, sliced.

Being with the action of tonifying blood, it is an important blood tonic and widely indicated for various blood deficiency syndromes, especially for both essence (yin) and blood insufficiency. It is combined with Dang Gui in mutual reinforcement.
Being with action of nourishing yin of liver and kidney, especially skilled in nourishing kidney yin, it is known as the key herb for treating syndrome of kidney yin deficiency.
It can nourish essence and blood. For soreness and limpness of lumbar and knees, early white of beard and hair, hypoevolutism of infants and children due to deficiency of both essence and blood, it is usually combined with kidney-yin-nourishing and essence-supplementing herbs, for instance, such as He Shou Wu

Clinical Use (Chinese):

Latin Name:
Rehmannia glutinosa

Chinese Name:
Shu Di Huang

English Name:
Cooked Rehmannia

Parts Used:
Processed root slices

Properties:

Cautions:

It should be used with cautions for spleen and stomach deficiency, loose stool due to fullness in abdomen and qi stagnation with excessive phlegm because it is greasy and will produce indigestion.

*Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

**This information is provided to assist trained practitioners of traditional Chinese medicine with selection of products. If you are not familiar with these formulas or concepts, please consult an acupuncturist or herbal practitioner trained in the use of Chinese herbs or refer to more in-depth reference materials. Chinese herbal remedies are meant to improve health and function, not act as a substitute for medical care.