Detailed Introduction to the Latest Processing Methods of Yuanzhi (Polygala Root)

Yuanzhi, also known as Yaorao, Jiyuan, Jiwan, Xiaocao, Xicao, Xian'Ercha, Xiaocaogen, Shenshacao and so on, is a commonly used Chinese medicinal material. In clinical practice, three processed products are mainly used: raw Yuanzhi, licorice-processed Yuanzhi and honey-fried Yuanzhi. Its processing methods vary from place to place, but generally the pharmacopoeia method is used. Now let us take a look at the processing methods of Yuanzhi!

Efficacy and Effects of Yuanzhi

[Nature and Flavor]Bitter, pungent, slightly warm.

[Meridian Entry]Heart, kidney and lung meridians.

[Efficacy]Calms the mind and benefits the intellect, dispels phlegm and reduces swelling. It is used for insomnia and profuse dreaming, forgetfulness and palpitations with fright, mental confusion, difficult expectoration of phlegm, sores and abscesses, breast swelling and pain, and other conditions caused by disharmony between the heart and kidney.

Common Types of Yuanzhi

1. Yuanzhi tube: The Yuanzhi tube is tube-shaped, hollow, crooked and not straight, 3-12 cm long and 0.3-1 cm in diameter. Its surface is grey or greyish-yellow, and the whole body has dense, deeply sunken transverse wrinkles. Some have fine longitudinal striations and small nodular root scars. It is brittle and easily broken, and the fracture surface is yellowish-white and relatively smooth. It has a slight smell of green grass, tastes bitter and slightly pungent, and has a throat-pricking sensation.

2. Yuanzhi flesh: Yuanzhi flesh is mostly broken, thin, and has fewer transverse wrinkles.

3. Yuanzhi stick: Yuanzhi stick is also called Yuanzhi stem or Yuanzhi bone. It is small and has a relatively hard, pale-yellow woody core in the middle.

Processing Methods of Yuanzhi

1. Cleaning: Remove impurities, wash briefly, moisten thoroughly, and remove the core.

2. Cutting: Wash briefly, moisten thoroughly, cut into sections, and dry.

3. Licorice processing: Take licorice, add an appropriate amount of water, decoct into a soup, remove the residue, add clean Yuanzhi, and cook over gentle fire until the soup is fully absorbed. Remove and dry. For every 100 kg of Yuanzhi, use 6 kg of licorice.

4. Honey processing: Take honey-fried Yuanzhi, add a little refined honey and a small amount of boiling water, mix well, and let it steep briefly. Place in a pot and stir-fry over gentle fire until it is no longer sticky to the touch. Remove and let cool. For every 100 kg of Yuanzhi, use 20 kg of refined honey.

5. Cinnabar processing: Take processed Yuanzhi, moisten with water, sprinkle with fine cinnabar powder, mix well, and air-dry. For every 100 kg of Yuanzhi, use 2 kg of cinnabar.

6. Stir-frying: Take Yuanzhi soaked in licorice water and stir-fry over a low fire until dry, or until yellow.

7. Charring: Take Yuanzhi soaked in licorice water and stir-fry over a low fire until brownish-black or completely black. Sprinkle lightly with clean water, dry, and let cool.

8. Steaming: Take raw Yuanzhi, remove impurities, then use 5% coarse licorice powder, add an appropriate amount of water, and steam the juice twice. Soak the Yuanzhi flesh in the licorice juice until fully absorbed, place in a steaming vessel, and steam over a strong fire for about 2 hours until thoroughly steamed and yellowish-brown. Remove and sun-dry.

9. Bran processing: First scatter bran into a pot. When the bran begins to smoke, pour in Yuanzhi soaked in licorice water and stir-fry over medium-to-high heat until the surface of Yuanzhi is slightly scorched. Remove, discard the bran, and let cool. For every 500 g of Yuanzhi, use 60-90 g of bran.