The source is the root of Aucklandia lappadee. [Saussure lappa Clarke], a plant of the genus Aucklandia in Compositae. Excavate from autumn to early spring of the following year, remove the soil from the stems and leaves, cut into short sections, and cut 2-4 pieces longitudinally for the coarse ones, and dry them in the sun.

Large perennial herb in original form, up to 1 m or so. The taproot is stout, cylindrical, slightly woody, with brown skin and sparse lateral roots. Stems with slender longitudinal edges, sparsely covered with short spiny hairs. Basal leaves with long stalks, leaf blade triangular-ovate or Yangtze River Delta. Flowers bloom in summer and autumn, with 2-3 clustered heads, and all flowers are tubular and dark purple. Achene is strip-shaped and angular, with a yellow vertical pinnate crown hair at the upper end, which falls off when the fruit is ripe.

Sexual taste is pungent, bitter and warm.

The function is mainly to promote the circulation of qi and relieve pain, warm and neutralize the stomach. Used for chest pain, vomiting, diarrhea and dysentery.

Usage and dosage: 0.5 ~ 3 RMB.

Excerpt from "National Compilation of Chinese Herbal Medicine"