✵This article documents the herb Blackberrylily Rhizome—including its English name, Latin name, Pinyin name, properties and flavor—as well as its botanical source, Belamcanda chinensis (L.) DC. It provides a detailed description of the plant’s botanical features, growth characteristics, ecological environment, characteristics of the rhizome, pharmacological actions, medicinal efficacy, and administration guidelines.
Rhizoma Belamcandae (Blackberrylily Rhizome)
Pinyin Name: Shè Gān
English Name: Blackberrylily Rhizome
Latin Name:Rhizoma Belamcandae Properties and Flavor: Cold; bitter
Brief Introduction:Rhizoma Belamcandae is the dried rhizome of Belamcanda chinensis (L.) DC., used clinically to relieve sore throat with painful swelling, cough, and dyspnea with profuse phlegm. It is commonly known as Shè Gān, Blackberrylily Rhizome, or Rhizoma Belamcandae.
Botanical Source: Traditional herbal classics define Rhizoma Belamcandae (Blackberrylily Rhizome) as the dried rhizome of Belamcanda chinensis (L.) DC. (genus Belamcanda, family Iridaceae, order Asparagales). This widely used species is described below:
(1) Belamcanda chinensis (L.) DC.
Botanical Description:Belamcanda chinensis (L.) DC. is also known as Belamcanda chinensis (L.) Redouté, Ixia chinensis L., Blackberrylily, or Shè Gān. It is a perennial herb. The rhizome is thick, stout, decumbent, canary-yellow (bright yellow), irregularly tuberous, and bears numerous slender, elongated fibrous roots. The stem is erect, 50–150 cm tall, solid (not hollow), and leaves arise from the lower portion. Leaves are alternate, flat, broadly ensiform (sword-shaped), folded, overlapping, and arranged in two vertical rows; 20–60 cm long and 2–4 cm wide; apex is acuminate; base is amplexicaul (stem-clasping); margins are entire; surface is green and glaucous (covered with a whitish bloom); with several parallel veins.
Cymes are corymb-like and terminal; branches are dichotomous; several flowers grow at branch tips; pedicels and branch bases subtended by membranous bracts; bracts are lanceolate or narrowly ovate; perianth consists of 6 tepals (3 outer, 3 inner), arranged in two whorls; outer tepals are obovate or oblong, ~2.5 cm × 1 cm; inner tepals are slightly smaller, obovate or oblong-ovate, ~2–2.5 cm × 1 cm; color is saffron-yellow (orange) with dull red (brownish-red) spots; 3 stamens adnate to the base of the outer tepals, anthers are dehiscing outward; 1 pistil with inferior ovary, trilocular, axile placentation, stigma is shallowly 3-lobed.
Capsule fruit is obovate or oblong-ovate, 2–4 cm long, with 3 longitudinal ridges (strigations), dehiscing loculicidally at maturity; valves are reflexed (curving outward). Seeds are numerous, orbicular, murrey (dark purple-black), glossy, ~5 mm in diameter. Flowering period: June–August; fruiting period: July–September.
Ecological Environment: The plant grows on hillsides and mountain slopes, grasslands, open fields, and forest edges (including scrubland or mixed woodland margins), typically at low to moderate elevations. In southwestern China’s mountains, it also occurs at elevations of 2,000–2,200 m above sea level. It is commonly cultivated. Its native distribution spans tropical, subtropical, and temperate regions worldwide, with a center of diversity in East Asia—not tropical America. It is naturalized in parts of Siberia and other temperate zones.
Growth Characteristics:Belamcanda chinensis prefers a warm, dry climate and exhibits tolerance to cold and drought. Cultivation is best carried out in sunny, well-drained sites with deep, loose, fertile sandy loam soil. Neutral loam or slightly alkaline soils are suitable; avoid waterlogged or saline-alkali soils.
Characteristics of the Herb: The rhizome is irregularly nodulous and tuberous, branched, 3–10 cm long and 1–2 cm in diameter. Surface color ranges from yellowish-brown to dark brown or blackish-brown; wrinkled and uneven, with prominent nodes and longitudinal striations. Discoid, concave stem scars occur on the upper portion; residual stem bases may persist. Fine rootlets and root scars appear laterally on the lower portion. Texture is hard; fracture surface is yellow and granular. Odor is faint; taste bitter and slightly pungent.
Pharmacological Actions: (1) Anti-inflammatory and antipyretic effects; (2) Antiviral effects; (3) Diuretic effects; etc.
Medicinal Efficacy: Clears heat and detoxifies, resolves phlegm, soothes the throat, invigorates blood, and dispels nodules. It is indicated for toxic-heat and phlegm-fire accumulation; sore throat with swelling; excessive sputum and saliva; cough and wheezing; scrofula and pulmonary tuberculosis; malarial agglutinations and abdominal masses; carbuncles, furuncles, and toxic swellings.
Administration of Rhizoma Belamcandae (Shè Gān):
Reference:
Administration Guide for Rhizoma Belamcandae (Shè Gān)
TCM Books:
(1) Internally: 3–9 grams; (2) Internally: water decoction, 0.8–1.5 qián (≈2.4–4.5 grams); powdered herb; or fresh juice extraction. External use: finely powdered herb insufflated into the throat, or topical application as a paste. (3) Internally: water decoction, 5–10 grams; prepared as pills, powder, or fresh juice. External use: appropriate amount—finely powdered herb insufflated into the throat, or mashed herb applied topically.
Contraindications, Precautions, and Adverse Reactions: Avoid during pregnancy.
✵This article documents the herb Blackberrylily Rhizome—including its English name, Latin name, Pinyin name, properties and flavor—as well as its botanical source, Belamcanda chinensis (L.) DC. It provides a detailed description of the plant’s botanical features, growth characteristics, ecological environment, characteristics of the rhizome, pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Shè Gān
Botanical Description: Belamcanda chinensis (L.) DC. is also known as Belamcanda chinensis (L.) Redouté, Ixia chinensis L., Blackberrylily, or Shè Gān. It is a perennial herb. The rhizome is thick, stout, decumbent, canary-yellow (bright yellow), irregularly tuberous, and bears numerous slender, elongated fibrous roots. The stem is erect, 50–150 cm tall, solid (not hollow), and leaves arise from the lower portion. Leaves are alternate, flat, broadly ensiform (sword-shaped), folded, overlapping, and arranged in two vertical rows; 20–60 cm long and 2–4 cm wide; apex is acuminate; base is amplexicaul (stem-clasping); margins are entire; surface is green and glaucous (covered with a whitish bloom); with several parallel veins.
Cymes are corymb-like and terminal; branches are dichotomous; several flowers grow at branch tips; pedicels and branch bases subtended by membranous bracts; bracts are lanceolate or narrowly ovate; perianth consists of 6 tepals (3 outer, 3 inner), arranged in two whorls; outer tepals are obovate or oblong, ~2.5 cm × 1 cm; inner tepals are slightly smaller, obovate or oblong-ovate, ~2–2.5 cm × 1 cm; color is saffron-yellow (orange) with dull red (brownish-red) spots; 3 stamens adnate to the base of the outer tepals, anthers are dehiscing outward; 1 pistil with inferior ovary, trilocular, axile placentation, stigma is shallowly 3-lobed.
Ecological Environment: The plant grows on hillsides and mountain slopes, grasslands, open fields, and forest edges (including scrubland or mixed woodland margins), typically at low to moderate elevations. In southwestern China’s mountains, it also occurs at elevations of 2,000–2,200 m above sea level. It is commonly cultivated. Its native distribution spans tropical, subtropical, and temperate regions worldwide, with a center of diversity in East Asia—not tropical America. It is naturalized in parts of Siberia and other temperate zones.
Characteristics of the Herb: The rhizome is irregularly nodulous and tuberous, branched, 3–10 cm long and 1–2 cm in diameter. Surface color ranges from yellowish-brown to dark brown or blackish-brown; wrinkled and uneven, with prominent nodes and longitudinal striations. Discoid, concave stem scars occur on the upper portion; residual stem bases may persist. Fine rootlets and root scars appear laterally on the lower portion. Texture is hard; fracture surface is yellow and granular. Odor is faint; taste bitter and slightly pungent.
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