Roots and rhizomesBlood-activatingRhizoma Chuanxiong

Chuan Xiong (Chuanxiong Rhizome)

川芎 · Chuan Xiong

Blood-activating herb in Traditional Chinese Medicine. Traditional functions: Invigorates the blood, eliminates stasis, moves qi, opens stagnation, dispels wind, relieves pain.

In-Depth Guide

Want to learn more about Chuan Xiong?

Read our in-depth guide →

Quick Facts

Latin NameRhizoma Chuanxiong
Chinese Name & Pinyin川芎 · Chuan Xiong
Medicinal PartRoots and rhizomes
Efficacy CategoryBlood-activating
Botanical OriginThe dried rhizomes of Ligusticum chuanxiong Hort.(Apiaceae).
Nature & FlavourAcrid; Warm
Channels EnteredLiver, Gallbladder, Pericardium

What Is Chuan Xiong?

Chuan Xiong (Chuanxiong Rhizome) is a medicinal herb of Traditional Chinese Medicine.

Primarily produced in the Chinese provinces of Sichuan, Jiangxi, Hunan, Hubei.

Nature & Flavour: Acrid; Warm
Channels Entered: Liver, Gallbladder, Pericardium

Chuan Xiong: Materia Medica Profile

Identification & Quality Standard

Rhizoma Chuanxiong

Botanical Origin

The dried rhizomes of Ligusticum chuanxiong Hort.(Apiaceae).

Production Regions

Primarily produced in the Chinese provinces of Sichuan, Jiangxi, Hunan, Hubei.

Quality Requirements

Superior medicinal material is large, full, firm, oily, potent aromatic with yellowish-white fractured surface.

Macroscopic Features

Irregular knotty fist-shaped pieces, 2~7cm diameter. Externally yellowish-brown, rough and wrinkled, with numerous parallel raised ring nodes; depressed semi-circular stem scars at the apex, many remnants of roots on the ring nodes and bottom. Firm texture, difficult to break; fractured surface is yellowish-white or grayish-yellow, scattered yellowish-brown oil cavities, the cambium forms an undulating ring. Potent aromatic odor; bitter, acrid taste, mildly numbs the tongue, with a slightly sweet aftertaste. Decoction pieces have uneven edges, irregular butterfly-like thin slices.

Traditional TCM Properties

Acrid; WarmLiverGallbladderPericardium

Traditional Functions

Invigorates the blood, eliminates stasis, moves qi, opens stagnation, dispels wind, relieves pain. Apply to chest impediment and heartache, chest pain, swollen pain of falls wound, irregular menses, amenorrhea, dysmenorrheal, abdominal mass and pain, headache, wind-damp impediment.

How Chuan Xiong Is Used in TCM

In the Chinese materia medica, Chuan Xiong is classified among the Blood-activating herbs. It appears in 46 classical formulas in our library.

Formulas containing Chuan Xiong are traditionally used for:

Irregular MenstruationAbdominal PainFatigue & Low EnergyHeadacheNasal CongestionFeverCold LimbsJoint DiscomfortMuscular StiffnessLow Back PainNumbness in LimbsNeck Pain

Classical Formulas Containing Chuan Xiong

+8 more

Frequently Asked Questions

What is Chuan Xiong? Is it the same as Gao Ben or Fu Xiong?
Chuan Xiong (川芎) is the dried rhizome of Ligusticum chuanxiong Hort. The pharmacopoeial name is Chuanxiong Rhizoma, classically from Sichuan. Older names include xiong qiong; it is called “the Qi herb within the Blood.” Gao Ben is a related Apiaceae rhizome used more for vertex Wind-Cold. Fu Xiong is a local synonym, not automatically the official drug. Ornamental parsley-family rhizomes are not a substitute.
What are the TCM properties and traditional uses of Chuan Xiong?
According to the Chinese Pharmacopoeia, Chuan Xiong is acrid and warm, enters the Liver, Gallbladder and Pericardium channels, and acts to invigorate Blood and move Qi, and dispel Wind to stop pain. It is used for chest-bi heart pain, stabbing flank pain, trauma, irregular menses, amenorrhea and dysmenorrhea, abdominal masses, headache and Wind-Damp Bi. Acrid and aromatic, it rises to the head, descends to regulate the menses, opens constraint in the middle and reaches the network vessels—a key herb for moving Blood and treating headache.
What is the difference between raw and wine-fried Chuan Xiong?
Raw Chuan Xiong is more acrid and wandering—stronger to move Blood and Qi and dispel Wind for headache, dysmenorrhea and Bi pain. Wine-fried Chuan Xiong is tossed with yellow wine and fried: it is guided upward and the moving, pain-stopping action is reinforced, preferred for colder stasis headache, flank pain and dysmenorrhea. The volatile oil is easily lost while moistening slices. Name raw or wine-fried on the script.
Read the complete guide →

Learn More About Chuan Xiong

Explore our in-depth article covering the traditional uses, properties, functions, and TCM context of Chuan Xiong.

Read the Chuan Xiong Guide →

Medical Disclaimer — This article is provided for educational purposes only and describes traditional Chinese medicine concepts. It is not medical advice, and it is not intended to diagnose, treat, cure or prevent any disease. Always consult a qualified practitioner before using any herb, particularly if you are pregnant, nursing, taking medication or managing a diagnosed condition.

Login

Forgot your password?

Don't have an account yet?
Create account