Parsley

Parsley

(commonly used Chinese herbal medicine in Tibet)

[source] it is the root of Apiaceae.

[plant morphology] parsley

Perennial herbs, 40-60 cm high. The roots are thick and fragrant. Stem erect, upper part slightly branched, white pilose or glabrous. The leaves are 2-3-way compound, the last pinnate is ovate or oblong, 1.5-3 cm long and 1-1.5 cm wide, with coarse serration or lobes on the edge and pilose on both sides; the petiole is 5-26 cm long. Umbels terminal; flowers white. The fruit is linear oblanceolate with white bristles and 2 persistent styles at the top.

In shrubs and grass. It is distributed in Tibet.

[collection] from August to September, the fibrous roots were removed, washed, sliced and dried.

[chemical constituents] polyacetylene compounds from the same genus. Osmolorhizaaristara(Thunb.) Mak.etYabe The results showed that the dried rhizomes contained carvacrol, 1-allyl-2,4-dimethoxybenzene, anisole, o-methylpiperonol, anisaldehyde, 2,4-dimethoxybenzaldehyde and sterol.

[nature and taste] common Chinese herbal medicine in Tibet: "pungent, warm. "

[functions and indications] common Chinese herbal medicine in Tibet: "dispersing cold, relieving pain. Treat cold, head pain, body pain. "

[usage and dosage] oral administration: decoction, 1-3 yuan.

Chinese PinYin : Xiang Gen Qin