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Views: 0 Author: Site Editor Publish Time: 2021-12-17 Origin: Site
Danshen, the name of Chinese medicine. It is the dry roots and rhizomes of Salvia miltiorrhiza, a plant of the Lamiaceae family.
Excavate in spring and autumn to remove sediment and dry. It is distributed in most parts of the country. It has the effects of promoting blood circulation, removing blood stasis, clearing menstruation and relieving pain, clearing the heart and removing annoyance, and cooling blood to eliminate carbuncle. Used for chest pain, abdominal pain, abdominal pain, gallbladder accumulation, heat pain, upset and insomnia, irregular menstruation, dysmenorrhea, amenorrhea, sore swelling and pain.
1. The rhizome of this product is short and thick, and sometimes the base of the stem remains at the top. There are several roots, long cylindrical, slightly curved, and some branched with whisker-like thin roots, 10-20cm long and 0.3-1cm in diameter. The surface is brown-red or dark brown-red, rough, with longitudinal wrinkles. The outer skin of the old roots is loose, mostly purple-brown, and often exfoliated in scaly shape. Hard and brittle, loose cross-section, cracked or slightly flat and dense, the skin is brownish-red, the wood is gray-yellow or purple-brown, and the vessel bundles are yellow-white, arranged in a radial pattern. Slight smell, slightly bitter taste.
2. The cultivated product is thicker, with a diameter of 0.5 to 1.5 cm. The surface is reddish brown, with longitudinal wrinkles, and the skin is tightly attached and not easy to peel off. The texture is firm, the section is relatively flat and slightly horny.
1. Danshen: thick slices like round or oval. The outer skin is brownish red or dark brownish red, rough, with longitudinal wrinkles. The cut surface has cracks or is slightly flat and dense, and some are keratinous, with brown-red skin, gray-yellow or purple-brown wood, and yellow-white radial texture. Slight smell, slightly bitter taste.
2. Wine salvia: It is shaped like a salvia slice, with a reddish-brown surface and a slight wine aroma.
Perennial herb, 30 to 80 cm high. The root is slender, cylindrical, and the skin is vermilion red. The stem is quadrangular and the upper branch is branched. Leaves opposite; singular pinnate compound leaves with 3 to 5 leaflets. The top leaflet is larger than the lateral leaf, and the leaflet is ovoid. The inflorescences of the umbels are both nape and axillary, with flower lip shape, blue-purple, erect upper lip, lower lip shorter than upper lip. Small nuts are oblong, dark brown or black when ripe. Flowering from May to October, fruiting from June to November.
