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\xLower Grass Category

(Listed as Superior Grade in *Shennong Bencao Jing*)
[Names] (pronounced hù), Qi (qǐ)
Li Daming stated: Fresh Rehmannia is tested by soaking it in water. Those that float are called Tianhuang (Heavenly Yellow); those that are half-floating and half-sinking are called Renhuang (Human Yellow); those that sink are called Dihuang (Earthly Yellow). For medicinal use, the sinking ones are best, the half-sinking are second best, and the floating ones are unusable.
Li Shizhen stated: *Erya* records: , which is Dihuang. Guo Pu annotated: In the Jiangdong region, it is called . Luo Yuan said: is valued for its sinking nature, hence the character derives from "down".
[Collection & Explanation] *Bielu* stated: The best Dihuang grows in the yellow soil of rivers and marshes in Xianyang. The roots should be harvested in February and August and dried in the shade.
Tao Hongjing stated: Xianyang is Chang'an. Those growing in Weicheng produce seeds resembling wheat. Currently, dry Dihuang from Pengcheng is considered the best, followed by that from Liyang. Recently, the quality from Banqiao in Jiangning is superior. There is a method for making dry Dihuang: crushing to extract juice and then steaming, which requires considerable effort, whereas this text mentions drying in the shade, suggesting that steaming might be incorrect? Some people also use Achyranthes Bidentata Root (Niuxi) and Polygonatum Reticulatum Rhizome (Weirui) to imitate it, which people cannot distinguish.
Su Song stated: It is now found everywhere, with those from Tongzhou being the finest. Leaves emerge in February, spreading on the ground resembling Plantago Asiatica Leaf (Cheqian), with wrinkled and non-glossy surfaces. They grow up to over one chi tall, or three to four cun low. The flowers resemble Rapeseed Flowers (Youmahu) but are red-purple, with some being yellow. The fruits resemble Forsythia Fruit (Lianqiao) capsules, containing very fine, sandy-brown seeds. The roots resemble human fingers, uniformly yellow, varying in thickness and length. It is easy to cultivate; roots take hold immediately upon entering the soil. One theory states: Ancient texts claimed planting Dihuang required yellow soil. This is no longer the case; it thrives best in fertile, loose soil, producing large and juicy roots. The method involves weaving reed mats into wheel-like circles, over one zhang in diameter, filling them with loam to form terraces. Additional levels are built on top using reed mats filled with soil, each level reducing the diameter by one chi compared to the one below. Repeating this creates a structure like a pagoda. Then, Dihuang root sections with many nodes are cut into inch-long pieces and planted on the terraces, filling each layer. Watered daily to promote lush growth, they are harvested from the upper layers during the Spring and Autumn Equinoxes. The roots grow long without breaking or damage.
Kou Zongshi stated: Dihuang leaves resemble Myriocarpa Japonica (Ganluzi), and flowers resemble Sesame Flowers (Zhimahu) but with fine spots. Northerners call them Milk Flower (Nainaihua). The stems have fine, short white hairs.
Li Shizhen stated: Nowadays, only Dihuang from Huaiqing is considered superior, though preferences vary by region and time. Its seedlings initially spread flat on the ground. Leaves resemble Mountain Chinese Cabbage (Shanbaicai) but are hairy and rough, deep green on the surface, resembling small Mustard Leaves (Jieye) but thicker, without branching. Stems shoot up from among the leaves, covered in fine hairs. Small tubular flowers bloom at the stem tips, red-yellow in color. Seeds resemble wheat grains. Roots are four to five cun long, finger-thick, with reddish-yellow skin, resembling Shepherd's Purse Root (Yangti) and Carrot Root (Huluobo). They turn black when sun-dried and have an earthy taste when eaten raw. Folk name for its seedling is Poponai.
Picking the side leaves for vegetables is excellent.
If not fully rooted/harvested properly, new shoots emerge in February, drawing essence from the roots to the leaves. Harvesting in January or September is far superior, and suits steaming and sun-drying methods well.
*Liji* states: Sheep , Pig
Jiamo stated: Those grown in the loamy soil of Jiangsu and Zhejiang absorb Southern Yang Qi; although glossy, their potency is weak. Those produced in the mountains of Huaiqing inherit Northern Pure Yin Qi; despite bumpy skin, their potency is strong.
Dry Rehmannia Root (Sheng Dihuang / Gan Dihuang context implies processed forms)
[Preparation] Zangqi stated: *Shennong Bencao Jing* does not specify between fresh-dried and steamed-dried forms. Practitioners treat them differently: steamed-dried is warm and tonifying; fresh-dried is neutral and dispersing. One should follow this distinction.
Li Shizhen stated: The "Dry Dihuang" mentioned in *Shennong Bencao Jing* refers to dried Fresh Rehmannia Root (Shengdihuang). The method is: Take 100 jin of Dihuang, select 60 jin of plump roots, wash them, and sun-dry until slightly wrinkled. Wash the remaining inferior roots, crush and squeeze them in a wooden mortar to extract all juice. Add wine and crush again to extract more juice. Mix this juice with the previously prepared roots, sun-dry in the sun, or bake dry with fire for use.
[Flavor & Toxicity] Sweet, Cold, Non-toxic. *Bielu* states: Bitter. Li Quan states: Sweet, Neutral.
Li Haogu stated: Sweet, Bitter, Cold. Thin Qi, Strong Flavor. Sinking and descending, belongs to Yin. Enters the Foot-Shaoyin, Jueyin, and Hand-Taiyang meridians. Wine-soaked, it ascends and moves outward; sun-dried is neutral; fire-dried is warm. Functions are similar.
Zhang Yuansu stated: Fresh Rehmannia Root (Shengdihuang) is greatly cold. Use with caution in those with weak Spleen/Stomach to avoid damaging Stomach Qi.
Xu Zhicai stated: Works well with Clear Rice Wine (Qingjiu) and Ophiopogon Japonicus Root (Mendong). Averse to Fritillaria Cirrhosa Bulb (Beimu), fears Tallowtree Seed (Wuyi).
Li Quan stated: Avoid Scallion (Cong), Garlic (Suan), Radish (Luobo), and various blood products. These cause stagnation in Ying and Wei, leading to whitening of hair and beard.
Zhu Zhenheng stated: Avoid copper and iron vessels. These cause Kidney depletion and whitening of hair. Men damage Ying, women damage Wei.
Li Shizhen stated: Soaking in Ginger Juice prevents cloying the chest; processing with Wine prevents harming the Stomach. Fresh use is Cold; Dry use is Cool.
[Indications] Treats internal injury, expels Blood Bi, fills Marrow, promotes muscle growth. Decoctions remove Cold-Heat accumulations, dispel Bi, treat fractures and severed tendons. Long-term use lightens the body and delays aging; Fresh Root is especially good (*Shennong Bencao Jing*). Mainly treats Five Wastes and Seven Injuries in men, and Middle Injury with uterine bleeding/leukorrhea in women. Breaks down bad Blood, treats hematuria, benefits Large and Small Intestines, removes retained food in the Stomach, restores strength, tonifies deficiency in the Five Zang organs, unblocks Blood Vessels, boosts Qi and Strength, benefits ears and eyes (*Bielu*).
Assists Heart and Gallbladder Qi, strengthens sinews and bones, enhances willpower, calms Hun and Po, treats palpitations and exhaustion, Heart/Lung damage, hematemesis, and epistaxis, and metrorrhagia with fainting in women (Li Daming).
Postpartum abdominal pain. Long-term use whitens hair and extends life (Zhen Quan). Cools Blood, generates Blood, tonifies True Yin of Kidney Water, removes skin dryness, clears various Damp-Heat.
Mainly
Heart disease causing heat and pain in palms, Spleen deficiency causing flaccidity, lethargy, and heat/pain in soles (Li Haogu)