The efficacy and function of Sichuan Fangfeng

Many people choose Sichuan Fangfeng because of its high-value pharmacological effects, but you should be careful not to eat it casually, otherwise it will have some bad effects on the body. We need to understand it before eating it. Are you ready?

[Other names] Saposhnikovia divaricata (Sichuan Traditional Chinese Medicine Annals), Peucedanum chinense, and Xifeng (Nanchuan Handbook of Commonly Used Chinese Herbal Medicines).

[Source] It is the root of the Umbelliferae plant. Harvest in spring and autumn, dig out the roots, wash and dry them.

[Original form] Perennial herb, up to 1 meter tall. The taproot is thick and long conical. The stem is single, cylindrical, with vertical grooves, smooth base, and densely covered with white soft hairs near the inflorescence at the top. The basal leaves are petiolate, 10-15 cm long, sheath-like at the base, and clasping the stem; the leaves are 2-3 times 3-pinnate, with the final lobes being linear, with coarse serrations on the edges, occasionally notched, and glabrous. The compound umbel is terminal; the flowers are relatively large, without involucre, with 25-30 pedicels, 5-8 mm long, and scattered white short soft hairs all over; the umbel has 25-30 flowers, with several small involucres, lanceolate, densely covered with prickles; the calyx teeth are not obvious; the petals are 5, white, obovate, with the apical protrusion folded inward; the stamens are 5; the ovary is ovate, inferior, with 2 styles, and the style base is conical. The double-hanging fruit is flattened oval, 5 mm long, 2-3 mm wide, glabrous, with a prominent dorsal ridge and winged lateral ridges. Flowering period is from August to September. The fruiting period is from September to October.

[Habitat distribution] It grows wild in rocky grasslands and hillsides. Distributed in Sichuan, Guizhou, Yunnan and other places. It is mainly produced in Sichuan. It is also produced in Guizhou.

[Properties] The dry roots are cylindrical and slightly curved, some with branches, 15 to 30 cm long and 0.5 to 1.5 cm thick. Surface is gray-brown or tan. The reed head is long, often with residual stems at the top and ring-shaped leaf remnants. The roots have longitudinal wrinkles, piles of warty protrusions and root scars. It is light in weight, hard and brittle in texture, with a pale yellowish-white cross section, no flesh and lots of fiber. Slight smell, spicy taste. It is best to use dry ones without fine fibrous roots.

[Preparation] Remove the remaining stems, soak in water, take out, moisten the shield, slice and dry in the sun.

[Nature and flavor] Warm in nature, sweet and spicy, non-toxic.

[entry into meridians] Enters the liver, spleen and bladder meridians.

【Functions and indications】It can relieve pain, dispel wind and dampness. It is used to treat external symptoms, headache, dizziness, joint pain, limb cramps, red eyes, sores and tetanus. (The following properties and flavors are from Sichuan Chinese Materia Medica)

[Usage and Dosage] For oral use: decocted in water, 1 to 3 qian; or made into pills or powder.

[Remarks] This product is used as windbreak in Sichuan.

【Excerpt】 《*Dictionary》

【Source】 From "Chinese Materia Medica"

The above is a detailed introduction to the medicinal value of Sichuan Fangfeng. There are also some ways and methods when eating Sichuan Fangfeng. The above methods of eating are very helpful in regulating various problems of the human body, so you can do it with confidence.