Scientific name: Panax Notoginseng (Burk.) F.H. Chen (Eng.) Sanchi
Latin synonym: Panax pseudo-ginseng var. notoginseng (burkill) Hoo & Tseng. Radix Notoginseng
Alias: Kaihua Panax pseudo-ginseng, Ginseng Panax pseudo-ginseng, Tianqi, Jin Buwai, Pan Long Qi.
Origin: Yunnan, Guangxi, Guizhou, Sichuan and other provinces, but the quality of panax pseudoginseng produced in Wenshan Prefecture of Yunnan and Jingxi County and Napo County of Guangxi is better, and it is the authentic medicinal material.
Source: Roots of Panax notoginseng (Burk.) F.H. Chen, family Wujiaceae.
Phytomorphology: perennial herb, up to 60cm tall, with short rhizomes, erect stems, smooth and glabrous. Leaves palmately compound, long-stalked, 3-4 in whorls at the top of the stem; leaflets 3-7, elliptic or oblong-obovate, margin serrulate. Umbels terminal, peduncle from the center of the stem apex, 20-30 cm long. flowers small, yellowish-green; calyx 5-lobed; petals, stamens all 5. drupe berry-shaped, subreniform, red when ripe. Seeds 1-3, oblate. Seeds 1 to 3, oblate. Flowering June to August, fruiting August to October. The best medicine is dry, large, heavy, firm, smooth skin, gray-green or gray-black cross-section.
Born under the jungle on mountain slopes. It is now mostly cultivated on the slopes of foothills or gentle slopes of mounds at an altitude of 800-1000m.
Traits: root conical, fusiform or irregular block, 1.5-5cm long, 1.2-2cm in diameter, surface gray-yellow or brown-black, with wax-like luster, irregular fine lines and a few transverse long lenticels; the upper part of the several verrucous elevated branched root breaks, the top of the residual rhizome base. The texture is solid, the skin and wood are often separated after crushing; the cross-section is grayish white or yellowish brown, with brown dots (resin tracts) in the skin, and the taste is bitter and slightly sweet.
Chemical composition: contains saponins, mainly ginsenosides Rb1, Rg1, Rg2 and a small amount of ginsenosides Ra, Rb2, Rb and Re. In addition, it also contains flavonoid glycosides, starch, proteins, fats and oils.
Taste and odor: warm, sweet, slightly bitter.
Functions: Dispersing blood stasis and stopping bleeding, subduing swelling and relieving pain. Used for all kinds of internal and external bleeding, chest and abdominal pain, swelling and pain.