Medicinal Morinda Root

Primarily produced in Chinese provinces of Guangdong, Guangxi, Fujian, Hainan.

Root is flattened cylindrical shape, slightly curved, uneven length, 1~2cm diameter. Externally grayish-yellow or grayish-brown, some slightly purple, with longitudinal wrinkles and deep horizontal wrinkles, sometimes shrunken or with horizontal breaks in the cortex that expose the woody portion, shaped like chicken-intestine. Pliable texture, non-flat fractured surface; cortex is 5~7cm thick, purple; xylem is 2~4mm diameter. faint odor; taste bitter and slightly astringent.

Superior medicinal material is fat and strong, continuously linked, thick flesh, and purple.

Acrid, sweet; warm.

Supplements the kidney, invigorates yang, strengthens the sinews and bones, dispels wind-dampness. Impotence due to deficiency of kidney, seminal emission and premature ejaculation, cold pain of lower abdomen, spontaneously urination, infertility due to cold uterus, wind cold and dampness arthritis, sourness and weakness of waist and knees, wind and dampness of legs.

Processed ba ji tian: Use glycyrrhiza, mashed, water to spoil in pots, remove glycyrrhiza residue; add clean ba ji tian and spoil to loose and remove woody core, take out, remove woody core, dry in the sun (every 100 jin of ba ji tian with 6 jin and 4 liang of glycyrrhiza). Salty ba ji tian: clean ba ji tian, stir-even in salt water, steam well in steamer, removes the woody cores, dry in the sun (every 100 jin of ba ji tian with 2 jin of salt, appropriate amount of water to dissolve).