醋三棱 · Cu San Leng
Blood-activating herb in Traditional Chinese Medicine. Traditional functions: Breaks blood and moves qi, dissipates food accumulation and stops pain.
| Latin Name | Sparganii Rhizoma |
|---|---|
| Chinese Name & Pinyin | 醋三棱 · Cu San Leng |
| Medicinal Part | Roots and rhizomes |
| Efficacy Category | Blood-activating |
| Botanical Origin | The dried tuber of Sparganium stoloniferum Buch.-Ham. (Sparganiaceae), processed with vinegar. |
| Nature & Flavour | Acrid, Bitter; Neutral |
| Channels Entered | Liver, Spleen |
Cu San Leng (Vinegar-processed Bur Reed Rhizome) is a medicinal herb of Traditional Chinese Medicine.
Primarily produced in Henan, Shandong, Jiangxi, Anhui.
Nature & Flavour: Acrid, Bitter; Neutral
Channels Entered: Liver, Spleen
Identification & Quality Standard
Sparganii Rhizoma
Botanical Origin
The dried tuber of Sparganium stoloniferum Buch.-Ham. (Sparganiaceae), processed with vinegar.
Production Regions
Primarily produced in Henan, Shandong, Jiangxi, Anhui.
Quality Requirements
Superior is heavy, firm, yellowish-white.
圆锥形或倒卵圆形, 2.5~6cm long, 2~4cm diameter. Surface yellowish-brown after vinegar processing, smooth with residual fibrous root scars. Hard, broken surface yellowish-white, horny.
Acrid, Bitter; NeutralLiverSpleen
Breaks blood and moves qi, dissipates food accumulation and stops pain.
In the Chinese materia medica, Cu San Leng is classified among the Blood-activating herbs.
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.
