Introduction of Shu Di Huang: Prepared Rehmannia Root
✵This article documents the herb Prepared Rehmannia Root, including its Pinyin name, English name, Latin name, properties and flavor, botanical sources—two plant species: (1) Rehmannia glutinosa Libosch., and (2) Rehmannia glutinosa Libosch. f. hueichingensis Hsiao.—with detailed descriptions of the botanical characteristics, growth habits, and ecological environments of both species; as well as the characteristics of the processed herb, its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Shú Dì Huánɡ
English Name: Prepared Rehmannia Root
Latin Name:Radix Rehmanniae Praeparata Properties and Flavor: Slightly warm; sweet
Brief Introduction:Radix Rehmanniae Praeparata is the steamed and dried tuberous root of Rehmannia glutinosa Libosch. It is (1) a principal blood-tonifying herb for treating blood deficiency accompanied by pallor, dizziness, palpitations, and menstrual disorders; and (2) a key kidney-yin–tonifying herb for chronic tidal fever, night sweats, lumbago, nocturnal emission, and diabetes mellitus. Commonly known as Prepared Rehmannia Root, Shú Dì Huánɡ, or Radix Rehmanniae Praeparata.
Botanical Source: Classical herbal book define Rehmanniae Radix (Dì Huánɡ) as the fresh or dried tuberous root of Rehmannia glutinosa Libosch. (family Scrophulariaceae). Other authoritative books designate Radix Rehmanniae Praeparata (Shú Dì Huánɡ) as the processed (steamed and dried) tuberous root of (1) Rehmannia glutinosa Libosch., or (2) Rehmannia glutinosa Libosch. f. hueichingensis Hsiao. In contrast, Xian Di Huang (Fresh Rehmannia Root) refers specifically to the unprocessed fresh tuberous root of Rehmannia glutinosa (Gaertn.) Libosch. ex Fisch.et Mey. (family Scrophulariaceae). The two commonly used botanical sources are described below:
(1) Rehmannia glutinosa Libosch.
Administration of Radix Rehmanniae Praeparata (Shú Dì Huánɡ):
(2) Rehmannia glutinosa Libosch. f. hueichingensis Hsiao.
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1. Introduction of Shu Di Huang: Prepared Rehmannia Root
✵This article documents the herb Prepared Rehmannia Root, including its Pinyin name, English name, Latin name, properties and flavor, botanical sources—two plant species: (1) Rehmannia glutinosa Libosch., and (2) Rehmannia glutinosa Libosch. f. hueichingensis Hsiao.—with detailed descriptions of the botanical characteristics, growth habits, and ecological environments of both species; as well as the characteristics of the processed herb, its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Shú Dì Huánɡ
Botanical Source: Classical herbal book define Rehmanniae Radix (Dì Huánɡ) as the fresh or dried tuberous root of Rehmannia glutinosa Libosch. (family Scrophulariaceae). Other authoritative books designate Radix Rehmanniae Praeparata (Shú Dì Huánɡ) as the processed (steamed and dried) tuberous root of (1) Rehmannia glutinosa Libosch., or (2) Rehmannia glutinosa Libosch. f. hueichingensis Hsiao. In contrast, Xian Di Huang (Fresh Rehmannia Root) refers specifically to the unprocessed fresh tuberous root of Rehmannia glutinosa (Gaertn.) Libosch. ex Fisch.et Mey. (family Scrophulariaceae). The two commonly used botanical sources are described below:
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