Desertliving Cistanche Herb

Primarily produced in the Chinese provinces of Inner Mongolia, Xinjiang, Shaanxi.

Cistanche deserticola Y. C. Ma: flat cylindrical shape, slightly curved, 3~5cm long, 2~8cm diameter, externally brown or grayish-brown, densely covered with fleshy scales that are arranged like tiles, apex often is broken. Heavy in weight, hard texture, slightly soft, not easily broken, fractured surface is brown, with pale brown spotted vascular bundles, arranged in wavy rings. faint odor, sweet and slightly bitter taste. Cistanche tubulosa (Schrenk) Wight.: Flat cylindrical, flat fusiform, flat oval, flat round and other irregular shape, 6~8cm long, 4~6.5cm diameter, externally reddish-brown, grayish-yellowish-brown or brown, often wrinkled. Densely covered in fleshy scales that are arranged like tiles, dense top and loose bottom, apex of scale is often broken, remnants of base is often more than 1cm, intact scale is slightly long triangular shape, about 1cm tall. Heavy in weight, hard texture, not pliable, difficultly broken, fractured surface is granular, often grayish-brown, some has black hard colloid-like outer layer. Black-brown spotted vascular bundles, irregularly scattered, with small cracks. faint odor, sweet and slightly bitter taste.

Superior medicinal material has thick strip, dense growing scales, soft and moist texture.

Sweet, salty, warm

Supplements kidney yang, boosts essence and blood, moistens the intestines and frees stools. Apply to weakness deficiency of kidney yang, lack of essence and blood, impotence, emissions, cold pain of waist and knees, tinnitus and blur vision, turbid vaginal discharge, frequent urination, menstruation delay, metrorrhagia and metrostaxis, infertility, constipation due to dry intestines.

Wine cong rong: stir cong rong slices with yellow wine, covered in close container, put into pot with water, steam against water until absorb all the wine, take out and dry (every 100 jin of rou cong rong need 30 jin of yellow wine). Promote the effect of warming yang. Black bean-processed: soak the rou cong rong with rice-washed water for 3 days, change the water once every day, eliminates the salty taste, shave the exterior scales, cut into 1.5cm thick slices; fry 5kg black bean until produce aromatic smells, split into 3 parts, every time take one part drawn in water and heat with rou cong rong to dry with slightly fired, take out when half-dried, resteam completely and then sun-dry, take another part of black beans and boil together, steam to dry, repeat 3 times, sun-dry; every 500kg rou cong rong need 50kg black beans. Promote the effect of supplementing kidney and essence.