✵This article documents the herb Kun Bu (Kelp or Tangle), including its English name, Latin name, Pinyin name, properties and flavor, botanical sources—two plant species: (1) Laminaria japonica Aresch. and (2) Ecklonia kurome Okamura—along with detailed descriptions of their botanical features, growth characteristics, ecological environments, macroscopic characteristics of the dried herb, pharmacological actions, medicinal efficacy, and administration guidelines.
Thallus Laminariae seu Eckloniae (Kelp or Tangle)
Pinyin Name: Kūn Bù
English Name: Kelp or Tangle
Latin Name:Thallus Laminariae seu Eckloniae Properties and Flavor: Cold; salty
Brief Introduction:Thallus Laminariae seu Eckloniae is the dried thallus of the brown algae Laminaria japonica Aresch. or Ecklonia kurome Okamura, used alone or in combination with seaweed (e.g., Sargassum fusiforme) to resolve phlegm, soften hard masses, and promote diuresis. It is commonly known as Thallus Laminariae seu Eckloniae, Kelp, Tangle, or Kūn Bù.
Botanical Source:Thallus Laminariae seu Eckloniae (Kelp or Tangle) is the dried thallus of Laminaria japonica Aresch. or Ecklonia kurome Okamura—both members of the family Laminariaceae (brown algae), order Laminariales. Laminaria japonica belongs to the genus Saccharina (syn. Laminaria), while Ecklonia kurome belongs to the genus Ecklonia. These two commonly used species are described below:
(1) Laminaria japonica Aresch.
Botanical Description:Laminaria japonica Aresch. is a brown alga in the family Laminariaceae and genus Saccharina. It is also known as Saccharina japonica (Aresch.) C.E. Lane, C. Mayes et D.R. Druehl (current accepted name), Laminaria ochotensis Miyabe, Sea Tangle, or Hǎi Dài. The frond is olive-brown when fresh and darkens to dark brown upon drying. At maturity, it is leathery and strap-shaped, typically 2–6 m long and 20–50 cm wide. The midrib region bears two parallel longitudinal shallow grooves; the thicker central portion between them—the "kelp midrib"—measures approximately 2–5 mm in thickness, tapering gradually toward the wavy, thinner margins. The blade base is cuneate; the thicker basal region is broadly circular or discoid, beneath which lies a short, cylindrical or flattened-circular stipe, 5–15 cm long. Internally, both stipe and blade consist of pith, cortex, and epidermis. Mucilage cavities occur in the outer cortex, containing secretory cells that exude mucilage onto the thallus surface, forming a protective gelatinous layer that imparts slipperiness. The pith comprises numerous algal filaments, each bearing terminal cells expanded into trumpet-shaped (flared) structures. Young thalli have smooth surfaces; during the "small-kelp" stage, the surface develops subtle concave-convex topography. In annual thalli, sori (sporangial clusters) appear as orbicular patches on the lower portions of the blade; in biennial thalli, sori cover nearly the entire blade surface. The holdfast consists of branched, dichotomously forked pseudorhizae. Spores mature in autumn.
Ecological Environment:Laminaria japonica grows on rocky reefs in subtidal zones at depths of 1–3 m—i.e., below the mean low-tide line.
Growth Characteristics: Kelp is a cold-water species. Its growth temperature range is 0–13 °C (32–55.4 °F), with an optimum range of 2–7 °C (35.6–44.6 °F). Photosynthesis requires adequate light penetration; thus, suitable water depth depends on seawater turbidity and transparency. Typically, it thrives at depths ranging from ~1 m below the sea surface to >2–3 m below the mean low-tide line. Application of nitrogen and phosphorus fertilizers to seawater can enhance yield. It grows best in areas with moderate to strong water flow (optimal: 50–80 cm/s); sluggish currents result in slow growth and increased susceptibility to disease.
Characteristics of the Herb: Dried kelp is curled and folded into compact balls or tangled bundles. The whole herb is blackish-brown or greenish-brown, often bearing a whitish bloom (epicuticular wax) on the surface. Upon soaking in water, it rehydrates and expands into a flat, elongated, strap-shaped thallus—typically 50–150 cm long and 10–40 cm wide. The midrib region is thicker; margins are thinner and undulating. The texture is subcoriaceous. The remnant stipe is flattened-cylindrical. The herb has a characteristic fishy odor and salty taste. Higher-grade herb material exhibits large, thick, vibrant greenish-brown blades.
Medicinal efficacy: Softens hardness and resolves nodules; eliminates phlegm; promotes urination. Indicated for goiter, scrofula, testicular swelling and pain, phlegm-damp accumulation, and generalized edema.
Administration of Thallus Laminariae seu Eckloniae (Kūn Bù):
Reference:
Administration Guide for Thallus Laminariae seu Eckloniae (Kūn Bù)
TCM Books:
(1) Internally: 6–12 grams; (2) Internally: water decoction, 1–3 qián (≈3–9 grams), or prepared as pills or powder; (3) Internally: water decoction, 5–15 grams, or finely powdered and formulated into pills or powder.
(2) Ecklonia kurome Okam
Botanical Description:Ecklonia kurome Okamura is a brown alga in the family Laminariaceae (formerly classified in Alariaceae or Lessoniaceae in some systems) and genus Ecklonia. It is commonly known as Ecklonia kurome, Tangle, Sea Tangle, or Hēi Kūn Bù. The frond is dark brown to purplish-brown, leathery, and 30–100 cm tall—or taller. The thallus is flattened and broadly lanceolate; the midrib region is slightly thickened, with lateral portions 1–2-pinnately divided. The lobes are long ligulate (strap-shaped) or elongated, slightly wrinkled, and the margins are coarsely serrate. The stipe is cauliform (stem-like), cylindrical or slightly flattened, 4–12 cm long and 3–8 mm in diameter. Mucilage cavities are arranged in one or two concentric annular layers within the cortical cells of the frond. The pith consists of non-directional trumpet-shaped (flared) fiber tubes. Sori (sporangial clusters) develop on the surfaces of lateral lobes and the central portion of mature thalli. The holdfast comprises dichotomously branched pseudorhizae. Sporangia form in early summer; spores mature in autumn.
Characteristics of the Herb: The blade is oval to broadly circular, 1–2-pinnately divided; lobes are long ligulate, with margins sparsely serrate or entire. The herb has a fishy odor and salty taste. Higher-grade herb material exhibits large, thick, greenish-brown blades.
✵This article documents the herb Kun Bu (Kelp or Tangle), including its English name, Latin name, Pinyin name, properties and flavor, botanical sources—two plant species: (1) Laminaria japonica Aresch. and (2) Ecklonia kurome Okamura—along with detailed descriptions of their botanical features, growth characteristics, ecological environments, macroscopic characteristics of the dried herb, pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Kūn Bù
Botanical Description: Laminaria japonica Aresch. is a brown alga in the family Laminariaceae and genus Saccharina. It is also known as Saccharina japonica (Aresch.) C.E. Lane, C. Mayes et D.R. Druehl (current accepted name), Laminaria ochotensis Miyabe, Sea Tangle, or Hǎi Dài. The frond is olive-brown when fresh and darkens to dark brown upon drying. At maturity, it is leathery and strap-shaped, typically 2–6 m long and 20–50 cm wide. The midrib region bears two parallel longitudinal shallow grooves; the thicker central portion between them—the "kelp midrib"—measures approximately 2–5 mm in thickness, tapering gradually toward the wavy, thinner margins. The blade base is cuneate; the thicker basal region is broadly circular or discoid, beneath which lies a short, cylindrical or flattened-circular stipe, 5–15 cm long. Internally, both stipe and blade consist of pith, cortex, and epidermis. Mucilage cavities occur in the outer cortex, containing secretory cells that exude mucilage onto the thallus surface, forming a protective gelatinous layer that imparts slipperiness. The pith comprises numerous algal filaments, each bearing terminal cells expanded into trumpet-shaped (flared) structures. Young thalli have smooth surfaces; during the "small-kelp" stage, the surface develops subtle concave-convex topography. In annual thalli, sori (sporangial clusters) appear as orbicular patches on the lower portions of the blade; in biennial thalli, sori cover nearly the entire blade surface. The holdfast consists of branched, dichotomously forked pseudorhizae. Spores mature in autumn.
Characteristics of the Herb: Dried kelp is curled and folded into compact balls or tangled bundles. The whole herb is blackish-brown or greenish-brown, often bearing a whitish bloom (epicuticular wax) on the surface. Upon soaking in water, it rehydrates and expands into a flat, elongated, strap-shaped thallus—typically 50–150 cm long and 10–40 cm wide. The midrib region is thicker; margins are thinner and undulating. The texture is subcoriaceous. The remnant stipe is flattened-cylindrical. The herb has a characteristic fishy odor and salty taste. Higher-grade herb material exhibits large, thick, vibrant greenish-brown blades.
Botanical Description: Ecklonia kurome Okamura is a brown alga in the family Laminariaceae (formerly classified in Alariaceae or Lessoniaceae in some systems) and genus Ecklonia. It is commonly known as Ecklonia kurome, Tangle, Sea Tangle, or Hēi Kūn Bù. The frond is dark brown to purplish-brown, leathery, and 30–100 cm tall—or taller. The thallus is flattened and broadly lanceolate; the midrib region is slightly thickened, with lateral portions 1–2-pinnately divided. The lobes are long ligulate (strap-shaped) or elongated, slightly wrinkled, and the margins are coarsely serrate. The stipe is cauliform (stem-like), cylindrical or slightly flattened, 4–12 cm long and 3–8 mm in diameter. Mucilage cavities are arranged in one or two concentric annular layers within the cortical cells of the frond. The pith consists of non-directional trumpet-shaped (flared) fiber tubes. Sori (sporangial clusters) develop on the surfaces of lateral lobes and the central portion of mature thalli. The holdfast comprises dichotomously branched pseudorhizae. Sporangia form in early summer; spores mature in autumn.
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