Mulberry root

[ ]" herbal" classification.
[ ] Ch and Sh Pinyin name n G
[ alias ] Gu Shuzi root (" the classics on" ), Gu Muqiang (" Student Handbook of herbs" ).
[ source ] for mulberry plant Broussonetia papyrifera tender root or root bark. From 9 to October.
Taste [ ]
The" Chongqing herbal medicine" : sweet, slightly cold, non-toxic.
The" Chinese herbal medicine in Guangxi:" taste slightly astringent, flat.
[ function ]
Clearing heat, cooling blood, removing dampness, dispelling phlegm. Cough haematemesis, oedema, haemorrhage, traumatic injury.
The" materia medica seeks original": Ye Jigen leather, and Wei, water wet, stop the collapse of.
The classification of" herbal": in treating traumatic injury, loss of red blood.
The" Chongqing herbal medicine": clearing away heat and cooling blood, blood red collapse, cough, toothache.
[ usage]: orally taken decoction,1~ 2two.
[ ] a party
The cure Feixu cough: this root two two, five fingers milk root two two, three pieces of lemon leaves. Decoct with water, or the same lung Bao clothing. (" Chinese medicinal herbs of Guangxi." )
The treatment of edema, myalgia : constitutive root bark three to five money, decoction. (" the common Chinese herbal medicines in Shanghai" )
The treatment of pulmonary abscess: shell roots a catty, chopped washed water four jins, fry to two kg, three completed. This is a daily amount. ( Jiangsu" Chinese herbal medical therapy sources." )
[ ] * dictionary" excerpt"

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