A Detailed Guide to the Benefits and Uses of Qianhu (Peucedanum praeruptorum), Its Processing Methods, and Identification Tips

Qianhu is a traditional Chinese medicine, and it is mainly grown and cultivated in concentrated areas across China's Shaanxi, Shandong, Hunan, Hubei, Guangxi, Fujian, Zhejiang and other regions. Qianhu has a supportive effect on colds and coughs, and can clear heat and detoxify, and treat coughs. So what are the benefits and uses of Qianhu? How many processing methods for Qianhu are there? How do you identify Qianhu?

I. The benefits and uses of Qianhu

1. Qianhu can clear wind and dispel heat.

Qianhu is slightly cold in nature, and it can reduce internal fire and dispel heat. It can be combined with other Chinese medicines to treat symptoms such as headache and cough caused by wind-cold infection.

2. Qianhu can direct qi downward and transform phlegm.

Because Qianhu is pungent in taste, it can treat cough and chest tightness caused by colds, and it is very effective at transforming phlegm.

3. Qianhu can protect the heart.

Related experiments by medical experts have proven that Qianhu can have a heart-protective effect. Combined with other medical equipment and drugs, it can help promote a normal heart rhythm and improve abnormal heartbeat conditions. It has a particularly good protective effect against cardiac ischemia.

II. Processing methods for Qianhu

Qianhu is generally collected and processed in winter and the following spring, mainly by harvesting the stems and leaves of Qianhu, or digging it up before it bolts.

There are two processing methods for Qianhu:

1. Qianhu: Remove soil and impurities, wash clean with water, wait until air-dried or wind-dried, then cut into thin slices and sun-dry again.

2. Honey-fried Qianhu: Take Qianhu slices and stir-fry them according to the honey-frying method until they are no longer sticky to the touch.

III. How do you identify Qianhu?

1. Qianhu tastes bitter in the mouth, has a rather fresh fragrance when smelled, and its outer surface is pale yellowish-white, surrounded in part by brownish-yellow spots. Uncleaned Qianhu has a dark brown surface and will retain many stem scars.

2. After Qianhu is made into thin slices, the surface appears yellowish-brown with low gloss, and Qianhu processed by the honey-frying method becomes sweeter in taste.

The above is the knowledge about Qianhu compiled for you by Tuliu.com.