Huang jing xiang videos12/31/2023 Ginseng, in contrast, has a tendency to stimulate parasitic activity in people with latent viruses and other chronic pathogens. It stabilizes blood sugar while exhibiting anti-parasitic qualities, a rare and highly desirable feature among tonic herbs. In the practice of Daoist alchemy, therefore, the labor- intensive process of steaming Huangjing with alcohol nine times was just as common as the similar processing of Shu Dihuang (Radix Rehmanniae preparata) in the mainstream tradition of Chinese herbalism.Ī decoction made from processed Huangjing is sweet and nourishing, yet not as rich and sticky as a soup made from Dihuang. It was shown that a tincture created from the raw root was toxic enough to kill all mice in the study, while an extract from the processed root did not harm a single animal. Modern laboratory experiments, moreover, have affirmed the practice of processing Huangjing for more reasons than just taste. Thorough steaming diminishes the herb’s pungent flavor while enhancing its tonic properties. This classification clearly refers to the processed version of the root. Interestingly, most ancient Chinese herb primers describe the flavor of Huangjing as sweet and its temperature as neutral or slightly warming. Mountain folk who occasionally drink more than a cup of the fresh root juice have been known to experience nose bleeds-this phenomenon alone reveals to us the extremely hot nature of this herb!Ī freshly harvested root still attached to the stalk Otherwise, its pure yang quality may arouse the fire of the Vital Gate and cause bleeding. Only when steamed/dried thoroughly and repeatedly will the herb develop the desired affect of nourishing and tonifying the kidney. The flavor of fresh and unprocessed Huangjing is pungent and will irritate the throat when imbibed directly. The 18 th century text Yilin zuanyao (A Compilation of Essential Knowledge from the Medical Classics) best describes the hot and pungent nature of the unprocessed root: Shengjiang (fresh ginger), Yeshengjiang (wild fresh ginger), Shanshengjiang (mountain fresh ginger), and Laohujiang (tiger ginger) are all names that were at one time or another associated with this plant. Related to this “solar” nature of Huangjing is the fact that a variety of alternate names have likened the root to ginger, perhaps the most prominent among the yang stimulating herbs in the Chinese materia medica. Taiyangcao (Sun Herb) is a common nickname for Huangjing in Daoist folklore, and even its proper name Huangjing can potentially be rendered as “essence of the sun.” The Song dynasty literatus Zhu Qi once exclaimed in a poem composed after being presented with a bottle of Huangjing Wine: “The Sun Herb: nothing more potent in the scrolls of the Immortals for keeping old age at bay!” Medicinal Quality One reason why Huangjing features so prominently in the esoteric arts of nourishing life in China is the pungent flavor of the unprocessed root, linking it to the concept of yang qi and solar forces. Over time, many stories developed that enshrouded the medicinal properties of Huangjing in the terms of mythological lore, often associating the herb with the Queen Mother of the West (Xiwangmu), legendary ancestor of Daoist longevity knowledge, or the clairvoyant healer Hua Tuo. It therefore is not surprising that the ritual imbibing of Huangjing during prolonged periods of fasting and cleansing was once a key component of Daoist hermit practice in China. At the same time, it has been identified as one of the most effective antifungal agents within the Chinese materia medica. Modern biochemical research shows that Huangjing contains a complex array of sugars, starches, vitamins, minerals and antioxidants. When consumed for long periods of time, Huangjing will cause the body to become weightless, prolong its life span, and alleviate the need to eat food. Tao Hongjing’s initial introduction of Huangjing in his 6 th century Mingyi bielu (An Extraneous Record of Famous Physicians) conveys the typical Daoist flavor that has become associated with the herb since then: In China, Huangjing never was a component of the classical materia medica (it is not mentioned in either the Shen Nong bencao jing nor the Shanghan lun), but featured prominently in Daoist alchemical texts such as the writings of Ge Hong, Tao Hongjing, and Sun Simiao. Today, however, few practitioners know how to use Solomon’s Seal anymore. It became a valued substance in both European and Native American medical practices, especially for healing connective tissue injuries and other musculoskeletal issues. Referred to as Siberian Solomon’s Seal in the West, it was first mentioned by Dioscorides and Pliny during the 1 st century. Huangjing, once an herb of global significance, has been all but forgotten by modern herbalists.
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