Rehmannia (Rehmannia glutinosa)
Overview
Rehmannia (Rehmannia glutinosa) is a perennial growing to about 1–2 ft (30–60 cm), with sticky leaves and purple tubular flowers. One of the most prized herbs in Traditional Chinese Medicine, it’s considered both cooling (raw) and nourishing (prepared), supporting liver, kidneys, blood, and longevity.
Traditional uses & properties
Blood & Yin Tonic: Rebuilds blood after blood loss or in deficiency states; both raw and prepared forms are used. Liver & Kidney Support: Helpful in hepatitis, immune support, and regulating blood sugar levels. Cooling & Fever-Reducing (raw root): Addresses “heat” patterns, such as high fevers, thirst, and inflamed tissues. Warming & Strengthening (cooked root): Tonifies the kidneys and considered beneficial for age-related weaknesses and chronic conditions.
Preparations & dosage
Chew 5 g of root 1–3 times a day, or make a decoction with 5 g of root to 1 cup (250 ml) of water and take 1–3 times a day
Simmer 15 g root in 2 cups (500 ml) red wine for 20 minutes. For blood loss and anemia, take 1/2 cup (100 ml) daily
Safety & precautions
Pregnancy: Consult a practitioner. Diarrhea or Appetite Loss: Not advised if these symptoms are prominent, as rehmannia can be cooling and heavy on digestion.
Habitat
Native to China, rehmannia thrives on sunny mountain slopes, especially in Henan province. Grown from seed or cuttings, the root is harvested in autumn. There are two main preparations: raw (sheng di huang) and cooked (shu di huang), each with different energetic uses.
Traditionally used for
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