The dried roots are cylindrical, slightly curved and partially branched, with a length of 15 ~ 30 cm and a thickness of 0.6 ~ 1.5 cm. The surface is grayish brown or brown. Reed has a long head, often with residual stems at the top and annular leaves. There are longitudinal wrinkles and piles of verrucous protrusions and branch marks at the root. It is light, hard and brittle, with yellow-white cross section, no meat and many fibers. A slight breath, a spicy taste. It is best to be dry without thin tail roots. This product is used for Sichuan Fangfeng.

Fangfeng

It is the root of Ligusticum brevicornum in Umbelliferae.