The root of Xinjiang ferula can be used as a substitute for ferula resin, internal use is equally effective, you can also eat fresh, can also be dried into a stew to eat, generally can be garlic cold, fried meat, stewed pork ribs, etc., the taste is unique, flavorful.

Ferula is divided into two categories: fragrant ferula and stinking ferula, its degree of stinking ferula has medicinal value. In the past, China's use of ferula gum are provided by Iran.

To the 1950s, in the national survey of Chinese herbal medicine, in Xinjiang, 20 kinds of Wei found in two kinds of Wei can be used in medicine, Wei in Xinjiang is only distributed in Yili Baishidun area, an area of 1.5 to 20,000 acres, the density is very large; Fukang Wei is only distributed in Fukang. Two kinds of medicinal ferula contained in the national pharmacopoeia, the annual output of ferula gum 5000 kilograms, the end of the history of ferula gum imported from Iran.

Extended information

Morphological features:

Perennial once fruiting herb, 0.5-1.5 meters high, the whole plant has a strong onion-garlic-like odor. The root is fusiform or conical, stout, with withered leaf sheath fibers remaining on the root neck. Stem usually single, sparsely 2-5, stout, pilose, branched upward from near base into a cone, lower branches alternate, upper branches whorled, usually purplish red.

Basal leaves short-stalked, the base of the stalk expanding into a sheath; leaf blade triangular-ovate in outline, ternate ternate-pinnatisect, ultimate segments broadly elliptic, lobed or distally toothed, base decurrent, 10 mm long; grayish-green, sparsely hairy on the upper surface, densely pubescent on the lower surface, withering early; cauline leaves progressively simplified, becoming smaller, the sheaths ovate-lanceolate, herbaceous, withered.

Baidu Encyclopedia - Xinjiang Ferula