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京大戟

Jing Da Ji京大戟
Jing Da Ji京大戟 #

Naming

Jing Da Ji (Radix Euphorbiae Pekinensis)——Shen Nong Ben Cao Jing (Shen Nong’s Herbal)

  1. Jing Da Ji
  2. Peking Euphorbia Root
  3. Radix Euphorbiae Pekinensis

The Processing of 京大戟

Origin

The root of Euphorbia pekinensis Rupr. of family Euphorbiciceae.

Location

Mainly in Jiangsu, Sichuan, and Guangxi provinces, etc. of China.

Harvest

Collected in spring and autumn.

The actual smell and taste

Light smell, slightly bitter and astringent taste.

Best quality

Well-distributed root, fat, and soft without rootlet.

Processing

Unprocessed or processed with vinegar.

The Effect of 京大戟

Property

Bitter, cold, toxic, large intestine, lung, and kidney meridians entered.

Actions

Drive out accumulated water, relieve swelling and dissipate nodulation in topical application.

Indications

A. Edema, tympanites and hydrothorax

It has a similar but less drastic action than that of Gan Sui, and commonly indicated for edema, tympanites and hydrothorax without deficiency of original qi. It is often combined with Gan Sui and Yuan Hua, as in Shi Zao Tang from Shang Han Lun.

B. Sores and abscess

It has the action of relieving swelling and dissipating nodulation when being used topically. For sores and abscess due to heat-toxin, the fresh root can be applied externally after pounded, or used in combination with the herbs of removing toxicity, curing abscess, and dissipating nodulation.

Dosage and Administrations

0.5~1g used in pills or powder for each time. Proper dosage is for topical administration. It should be processed with vinegar to weaken its toxins when taking orally.

Cautions

It is contraindicated to pregnancy and valetudinarian, and antagonistic to Gan Cao.