Alternative names: 薤root, wild garlic, small garlic, small garlic, 薤白头

Nature and flavor: warm; pungent, bitter

Meridian return: to the lungs , stomach, and large intestine meridians

Effects: clearing yang and dispersing stagnation, promoting qi and guiding stagnation. It is used for chest pain, phlegm retention, cough and asthma, and severe diarrhea.

Usage: Take orally as a decoction, 5~10g (30g for fresh product~60g for usage), or make into pills or powder; or cook as porridge. Appropriate amount for external use, pound for application; or pound into juice and apply.

Contraindications: People with yin deficiency and fever should take it with caution.

Character: Irregular oval shape, height 0.5~1.5cm, diameter 0.5~1.8cm. The surface is yellow-white or light yellow-brown, wrinkled, translucent, covered with off-white membranous scales, and has a raised bulb disc at the bottom. Hard, horny. It smells like garlic and tastes slightly spicy.

Origin: Jiangsu, Zhejiang

The effect of traditional Chinese medicine Xiebai is to warm the body and nourish yang, regulate qi and disperse stagnation. Clinically, heart-related diseases, especially coronary heart disease, angina pectoris, and arrhythmia, can be treated through the combination of Xiebai and other drugs. It can also treat respiratory diseases, such as chronic bronchitis, bronchial asthma, etc. It is also effective for chronic gastritis, dysentery, nausea, vomiting and other digestive tract diseases. In clinical practice, Xiebai has a very strong inhibitory effect on bacteria, whether it is Shigella dysenteriae or Staphylococcus aureus, the inhibitory effect is good. When using Xiebai, you must apply it under the guidance of a doctor. Some patients have very strong yang energy and develop fever. Do not use Xiebai at this time, otherwise the fever will be difficult to control.

(For reference only)