Aucklandia officinalis

Chinese Name: Aucklandia officinalis

Class: root

[English name]: thick led dolomiaea root

[alias]: qingmuxiang, Muxiang.

[source]: it is the root of dolomiaeabe rardioidea (Franch.) Shih.

[harvesting]: harvest in autumn and winter, wash and dry.

[character and taste]: the root is cylindrical or semicylindrical with longitudinal groove, cut into 10cm long segments, 0.4-2.5cm in diameter. The surface is yellow or gray, and easy to fall off. It is hard and brittle, easy to break, flat section, mostly eccentric structure, the whole section is fan-shaped radial texture. It is fragrant, sweet and slightly pungent. Warm in nature, pungent and bitter in taste.

[plant morphology]: perennial herb, almost stemless. The root is cylindrical. The leaves are basal, rosette shaped, thick, broadly ovoid, broadly elliptic to round, oblate, 7-16cm in length and 6-13cm in width, round at the top, truncated at the base, microwavy concave or serrate at the edge, short spines at the tooth tip or sparse short spines at the edge, rough and astringent leaves with dense short hairs on both sides, and petioles of different lengths. The inflorescence is solitary in rosette like foliage at the top of stem base. Involucre campanulate, about 5 cm in diameter; involucre about 5 layers, outer layer elliptic, long elliptic, inner layer lanceolate, bracts leathery, margin with sparse cilia. The flowers are all tubular and purplish red. Achenes oblate triangular; corolla multilayered, all erect. The flowering period is from July to August and the fruiting period is from August to September.

[growing place]: it grows in alpine grassland or shrubs at an altitude of 2800-3000m. Produced in Lijiang, Yunnan.

[chemical composition]: it contains volatile oil, including dehydrocostatin, monotaxene, etc.

Indications: Soothing the liver and regulating qi, strengthening the stomach and relieving pain. For chronic gastroenteritis, dyspepsia, bronchitis.

Chinese PinYin : Mu Xiang Hou Ye Chuan Mu Xiang