San Leng (Rhizoma Sparganii)——Ben Cao Shi Yi (A Supplement to the Compendium of Materia Medica)
The Processing of San Leng
The dry tuber of perennial herbaceous plant Sparganium stoloniferum Buch.-Ham. of family Sparganiaceae.
Jiangsu and Henan provinces in China.
Collected from winter to next spring.
The actual smell and taste
Light smell and taste, spicy and tongue-numb taste when chewing.
Heavy, firm, without peel, yellow and white surface.
Unprocessed or processed with vinegar.
The Effect of San Leng
Pungent, bitter, neutral; liver and spleen meridians entered.
Break blood and move qi, resolve food stagnation and alleviate pain.
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.
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.