✵The article records the herb Rubia cordifolia root, including its English name, Latin name, Pinyin name, property and flavor, botanical source—namely, the single plant species (1) Rubia cordifolia L.—and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this species; the characteristics of the herb Rubia cordifolia root; its pharmacological actions, medicinal efficacy, and administration guidelines.
Radix Rubiae (Qiàn Cǎo)
Pinyin Name: Qiàn Cǎo
English Name: Rubia cordifolia root
Latin Name:Radix Rubiae Property and Flavor: Cold, bitter
Brief Introduction:Radix Rubiae is the dried root and rhizome of Rubia cordifolia L., used to cool the blood, resolve stasis, and stop bleeding in the treatment of epistaxis, metrorrhagia, and traumatic bleeding. It is commonly known as Radix Rubiae or Qiàn Cǎo.
Botanical Source: Common herbal classics and other authoritative materia medica define Radix Rubiae (Qiàn Cǎo) as the dried rhizome and root of (1) Rubia cordifolia L. It is a plant of the genus Rubia L., family Rubiaceae (madder family), order Rubiales. This widely used species is described below:
(1) Rubia cordifolia L.
Botanical Description:Rubia cordifolia L. is a plant of the Rubiaceae family (madder family) and the genus Rubia L., also known as Rubia akane Nakai. It is commonly referred to as Rubia cordifolia, Common Madder, and Qian Cao. It is a perennial climbing herb or vine, typically growing 1.5–3.5 meters long. Several to several dozen roots grow in clusters; the root cortex is purplish-red (violet-red) or salmon pink (orange-red). Stems are numerous, arising from nodes of the rhizome; they are slender, quadrangular (prismatic), and 4-ribbed, bearing numerous antrorse spines along the edges and many branches above the middle portion.
Leaves are usually arranged in whorls of four, with long petioles and chartaceous (papery) blades; leaf blade shape varies—oval (egg-shaped), triangular-ovate, broad-ovate, or narrowly ovate—2–6 cm long and 1–4 cm wide; the apex is usually acute, sometimes obtuse; the base is cordate; the upper surface is rough; the lower surface bears antrorse spines along the midvein and petiole; margins are entire; there are five basal veins.
Inflorescences are conical cymes, axillary and terminal; flowers are small and yellowish-white, usually in groups of five; the calyx is inconspicuous; the corolla is rotate, yellowish when fresh and light brown when dried, approximately 4 mm in diameter, 5-lobed; corolla lobes are ovate-triangular or nearly ovate, about 1.5 mm long, glabrous externally, with acute apices; five stamens are inserted on the corolla tube; the ovary is inferior, 2-locular, and glabrous.
Berries are globose, 4–5 mm or 5–6 mm in diameter, red at maturity and turning black later. Flowering occurs from June to September; fruiting occurs from August to October.
Ecological Environment:Rubia cordifolia L. grows in open forests, forest edges, thickets, along roadsides, or in meadows.
Growth Characteristics: The plant prefers a warm, moist climate and is highly adaptable. It can be cultivated throughout both northern and southern regions. Fertile sandy loam soil is optimal for cultivation.
Characteristics of the Herb: The root and rhizome are cylindrical or nodular, some are curved or slightly curved, clustered with roots of varying thicknesses; mature roots possess distinct root heads (root collars). Roots are 10–30 cm long and 0.1–0.5 cm (sometimes 0.2–1 cm) in diameter. The surface is reddish-brown or dark brown, marked by fine longitudinal lines and occasional fibrous root scars. The bark (cortex) and xylem separate readily; when the cortex detaches, the xylem appears yellowish-red. The herb is crisp and easily fractured; the fracture surface is flat, with a narrow cortex that is reddish-brown or violet-red, and a broad xylem that is pink or light yellow-red, containing numerous fine pores. It has a slight odor and a slightly bitter taste, producing a mild numbing (tingling) sensation on the tongue upon prolonged chewing.
Pharmacological actions: (1) Shortens bleeding time in experimental animals; (2) Inhibits platelet aggregation in rabbits; (3) Exerts a mild anticoagulant effect; (4) Elevates leukocyte count and stimulates uterine contraction; (5) Exhibits antibacterial and antidermatophytic activity.
Medicinal efficacy: Cools the blood, stops bleeding, invigorates blood circulation, dispels blood stasis, and regulates menstruation. It is indicated for hematemesis (spitting blood), hemoptysis due to blood-heat (coughing up blood), epistaxis (nasal bleeding), bleeding from orifices or subcutaneous tissues, hematuria (blood in urine), hematochezia (blood in stool), uterine bleeding, amenorrhea, traumatic bleeding, stasis-induced amenorrhea, postpartum abdominal obstruction and pain, jaundice, carbuncles and sores, hemorrhoids, arthralgia, traumatic injury, rheumatism, swelling and pain from falls or contusions, among others.
Administration of Radix Rubiae (Qiàn Cǎo):
Reference:
Administration Guide of Radix Rubiae (Qiàn Cǎo)
TCM Books:
(1) Internally: 6–9 grams; (2) Internally: water decoction, 3–9 grams. To activate blood circulation, the raw herb is preferred; to arrest bleeding, the charred herb is preferred; (3) Internally: water decoction, 10–15 grams, or prepared into pills, powders, or wine infusions.
Contraindications, Precautions, and Adverse Reactions: Radix Rubiae should not be prepared or stored in iron or copper utensils.
✵The article records the herb Rubia cordifolia root, including its English name, Latin name, Pinyin name, property and flavor, botanical source—namely, the single plant species (1) Rubia cordifolia L.—and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this species; the characteristics of the herb Rubia cordifolia root; its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Qiàn Cǎo
Botanical Description: Rubia cordifolia L. is a plant of the Rubiaceae family (madder family) and the genus Rubia L., also known as Rubia akane Nakai. It is commonly referred to as Rubia cordifolia, Common Madder, and Qian Cao. It is a perennial climbing herb or vine, typically growing 1.5–3.5 meters long. Several to several dozen roots grow in clusters; the root cortex is purplish-red (violet-red) or salmon pink (orange-red). Stems are numerous, arising from nodes of the rhizome; they are slender, quadrangular (prismatic), and 4-ribbed, bearing numerous antrorse spines along the edges and many branches above the middle portion.
Leaves are usually arranged in whorls of four, with long petioles and chartaceous (papery) blades; leaf blade shape varies—oval (egg-shaped), triangular-ovate, broad-ovate, or narrowly ovate—2–6 cm long and 1–4 cm wide; the apex is usually acute, sometimes obtuse; the base is cordate; the upper surface is rough; the lower surface bears antrorse spines along the midvein and petiole; margins are entire; there are five basal veins.
Inflorescences are conical cymes, axillary and terminal; flowers are small and yellowish-white, usually in groups of five; the calyx is inconspicuous; the corolla is rotate, yellowish when fresh and light brown when dried, approximately 4 mm in diameter, 5-lobed; corolla lobes are ovate-triangular or nearly ovate, about 1.5 mm long, glabrous externally, with acute apices; five stamens are inserted on the corolla tube; the ovary is inferior, 2-locular, and glabrous.
Ecological Environment: Rubia cordifolia L. grows in open forests, forest edges, thickets, along roadsides, or in meadows.
Characteristics of the Herb: The root and rhizome are cylindrical or nodular, some are curved or slightly curved, clustered with roots of varying thicknesses; mature roots possess distinct root heads (root collars). Roots are 10–30 cm long and 0.1–0.5 cm (sometimes 0.2–1 cm) in diameter. The surface is reddish-brown or dark brown, marked by fine longitudinal lines and occasional fibrous root scars. The bark (cortex) and xylem separate readily; when the cortex detaches, the xylem appears yellowish-red. The herb is crisp and easily fractured; the fracture surface is flat, with a narrow cortex that is reddish-brown or violet-red, and a broad xylem that is pink or light yellow-red, containing numerous fine pores. It has a slight odor and a slightly bitter taste, producing a mild numbing (tingling) sensation on the tongue upon prolonged chewing.
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