Chi Shao (Red Peony) 4oz
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|Pharmaceutical Name:||Radix Paeoniae Rubra|
|Botanical Name:||Paeonia lactiflora pall.
Paeonia veitchii Lynch
|Common Name:||Red Peony Root|
|Source of Earliest Record:||Shennong Bencao Jing|
|Part Used & Method for Pharmaceutical Preparations:||The roots are dug in autumn. After the fibrous roots and rough bark have been removed, the roots are dried in the sun, soaked in water and cut into slices.|
|Properties and Taste:||Bitter and slightly cold|
|Functions:||To clear heat and cold blood
To remove stagnant blood and reduce swelling
|Indications and Combinations:||1. Febrile diseases in which exogenous pathogenic heat enters into the nutritive and blood levels manifested as maculopapule, vomiting with blood, epistaxis, and deep red tongue proper.
*Use with Fresh rehmannia root (Shengdihuang) and Moutan bark (Mudanpi).
2. Blood stagnation manifested as dysmenorrhea, acute inflammation with red swelling and pain from external injury.
*Use with Chuanxiong rhizome (Chuanxiong), Chinese angelica root (Danggui), Peach seed (Taoren) and Safflower (Honghua).
3. Boils, carbuncles and furuncles.
*Use with Honeysuckle flower (Jinyinhua) and Forsythia fruit (Lianqiao).
|Cautions:||This herb should not be combined with Black false bellebore (Lilu).|
Policies and Terms