San Leng

Naming

San Leng (Rhizoma Sparganii)——Ben Cao Shi Yi (A Supplement to the Compendium of Materia Medica)

The Processing of San Leng

Origin

The dry tuber of perennial herbaceous plant Sparganium stoloniferum Buch.-Ham. of family Sparganiaceae.

Location

Jiangsu and Henan provinces in China.

Harvest

Collected from winter to next spring.

The actual smell and taste

Light smell and taste, spicy and tongue-numb taste when chewing.

Best quality

Heavy, firm, without peel, yellow and white surface.

Processing

Unprocessed or processed with vinegar.

The Effect of San Leng

Property

Pungent, bitter, neutral; liver and spleen meridians entered.

Actions

Break blood and move qi, resolve food stagnation and alleviate pain.

Indications

The action of this herb is almost as same as that of E Zhu. They are mutually reinforced. However the blood-breaking action of San Leng is stronger than that of E Zhu, but qi-breaking action is weaker.

Dosage and Administrations

Decoct 3~10 g. The action of stasis-dispelling and pain-alleviating is enhanced when processed with vinegar.

Cautions

Same as E Zhu. This herb is drastic in property with the disadvantage of consuming qi and impairing blood. Do not overtake long. Prohibited for pregnant women and during menstrual periods.