Quick Facts
| Latin Name | Verbenae Herba |
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| Chinese Name & Pinyin | 馬鞭草 · Ma Bian Cao |
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| Medicinal Part | Whole herbs |
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| Efficacy Category | Blood-activating |
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| Botanical Origin | The dried aerial part of Verbena officinalis L. (Verbenaceae). |
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| Nature & Flavour | Bitter; Cool |
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| Channels Entered | Liver, Spleen |
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What Is Ma Bian Cao?
Ma Bian Cao (European Verbena Herb) is a medicinal herb of Traditional Chinese Medicine.
Produced nationwide; main production in Hubei, Jiangsu, Guangdong, Guangxi.
Nature & Flavour: Bitter; Cool
Channels Entered: Liver, Spleen
Ma Bian Cao: Materia Medica Profile
Identification & Quality Standard
Verbenae Herba
Botanical Origin
The dried aerial part of Verbena officinalis L. (Verbenaceae).
Production Regions
Produced nationwide; main production in Hubei, Jiangsu, Guangdong, Guangxi.
Quality Requirements
Superior material is green, leafy, with spikes.
Macroscopic Features
Stem quadrangular, 0.1~0.5 cm diameter; externally yellowish-green; nodes obvious; leaves opposite, mostly shrunken, ovate, pinnately lobed; spikes terminal, flowers small, calyx tubular; texture brittle; faint odor; bitter taste.
Traditional TCM Properties
Bitter; CoolLiverSpleen
Traditional Functions
Activates blood and disperses stasis, resolves toxin, promotes diuresis and resolves jaundice.
How Ma Bian Cao Is Used in TCM
In the Chinese materia medica, Ma Bian Cao 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.
