Longleaf Garden Burnet Root

Primarily produced in the Chinese provinces of Shaanxi, Shanxi, Inner Mongolia, and northeast areas.

Cylindrical, slightly twisted curved, 18~22cm long, 0.5~2cm diameter. Sometimes the lateral roots or scars of lateral roots can be seen. Externally brown with obvious longitudinal wrinkles. Apex has cylindrical rhizome or remnants. Firm texture and slightly brittle; fractured surface is smooth, slightly powdery. Horizontal cut surface has obvious cambium, cortex is pale yellow, xylem is brownish-yellow or pink, obviously arranged in radial pattern. faint odor; slightly bitter and astringent taste.

Superior medicinal material is hard, thick, with red fractured surface.

Bitter, sour, astringent; slightly cold.

Cools blood, stops bleeding, relieves toxin, astringes sore, eliminates heat of lower-jiao. Apply to hematuria and hematochezia.

Charcoal di yu: Fry di yu slices with fast fire till turning into burnt black on the surface and brown inside, spray little clean water to outfire, take out and cool. Vinegar di yu: stir di yu slices with vinegar evenly, after absorp total vinegar fry with fast fire, till brown in color, take out and cool, sift out residues. Every 100kg diyu need 10kg rice vinegar. Wine di yu: stir di yu slices with yellow wine evenly, after absorp total vinegar fry with fast fire, till brown in color, take out and cool, sift out residues. Every 100kg diyu need 10kg yellow wine. Salt di yu: dry di yu slices with fast fire till black outside and old-yellow inside, spray with salt water, take out and cool. Every 100kg di yu slices nees salt 3kg.