Schisandra chinensis (scientific name: Kadsuralongipedunculata FinetetGagnep.): Vine, all parts hairless. The leaves are oblong-lanceolate, obovate-lanceolate or ovate-oblong, 5-13 cm long and 2-6 cm wide. The flowers are solitary in the leaf axils, dioecious; male flowers: white tepals. Or light yellow, 8-17 pieces; female flowers: the tepals are similar to male flowers, the pistil group is oval or spherical, with 40-60 pistils; the ovary is wide oval, and the style has a shield-shaped heart-shaped stigma crown. , 3-5 ovules are superimposed on the ventral suture. The aggregate fruit is spherical, with a diameter of 1.5-3.5 cm; the small berries are obovate, sometimes showing seeds. Seeds 2-3. The flowering period is from June to September, and the fruiting period is from September to February.
Process Schisandra chinensis to remove impurities. Mash when used.
Vinegar Schisandra chinensis. Take clean Schisandra chinensis and steam it according to vinegar steaming method (Appendix IID) until black. Mash when used.
The surface is black, oily and slightly shiny. The pulp is soft and sticky. The seed surface is brownish red and shiny.
Nature, flavor and meridians are sour, sweet and warm. Returns to lung, heart and kidney meridians.
Functions and indications: It astringes and consolidates astringency, replenishes qi and promotes fluid production, nourishes the kidneys and calms the heart. It is used for chronic cough and asthma, nocturnal emissions and spermatorrhea, enuresis and frequent urination, persistent diarrhea, spontaneous sweating, night sweats, thirst in body fluids and wounds, shortness of breath and weak pulse, internal heat to quench thirst, palpitations and insomnia.
Usage and dosage 1.5~6g.
Store in a ventilated and dry place to prevent mildew.