Quick Facts
| Latin Name | Paeoniae Radix |
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| Chinese Name & Pinyin | 芍藥 · Shao Yao |
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| Medicinal Part | Roots and rhizomes |
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| Efficacy Category | Tonifying |
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| Botanical Origin | The dried root of Paeonia lactiflora Pall. (Paeoniaceae), used as Bai Shao when unbarked and processed, or as Chi Shao when the wild or red-barked root is used. |
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| Nature & Flavour | Bitter, Sour; Slightly cold |
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| Channels Entered | Liver, Spleen |
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What Is Shao Yao?
Shao Yao (Peony Root) is a medicinal herb of Traditional Chinese Medicine.
Bai Shao primarily produced in Zhejiang, Anhui and Sichuan; Chi Shao primarily produced in Inner Mongolia and Northeast China.
Nature & Flavour: Bitter, Sour; Slightly cold
Channels Entered: Liver, Spleen
Shao Yao: Materia Medica Profile
Identification & Quality Standard
Paeoniae Radix
Botanical Origin
The dried root of Paeonia lactiflora Pall. (Paeoniaceae), used as Bai Shao when unbarked and processed, or as Chi Shao when the wild or red-barked root is used.
Production Regions
Bai Shao primarily produced in Zhejiang, Anhui and Sichuan; Chi Shao primarily produced in Inner Mongolia and Northeast China.
Quality Requirements
Superior medicinal material is solid, powdery, and of even diameter.
Macroscopic Features
Cylindrical roots, 10~20cm long; Bai Shao externally pale brownish-white after scraping; Chi Shao externally brownish-red. Fracture compact, pinkish-white to pink.
Traditional TCM Properties
Bitter, Sour; Slightly coldLiverSpleen
Traditional Functions
Bai Shao nourishes blood, softens the liver, and relieves spasmodic pain. Chi Shao invigorates blood, dispels stasis, and cools blood. Apply according to the processed form used.
How Shao Yao Is Used in TCM
In the Chinese materia medica, Shao Yao is classified among the Tonifying herbs.
Frequently Asked Questions
What is Shao Yao? Are Bai Shao and Chi Shao the same?
Classical “Shao Yao” usually means the root of Paeonia lactiflora. The modern Chinese Pharmacopoeia no longer lists Shao Yao as a single item; it lists Bai Shao (Paeoniae Radix Alba, cultivated, peeled) and Chi Shao (Paeoniae Radix Rubra, wild or red-peony species, with skin). Bai Shao is bitter-sour and slightly cold: nourishes Blood and softens the Liver. Chi Shao is bitter and slightly cold: clears heat, cools Blood and disperses stasis. Write Bai Shao or Chi Shao on the prescription.
What are the TCM properties and traditional uses of Shao Yao?
Pharmacopoeial Bai Shao is bitter, sour and slightly cold, enters the Liver and Spleen channels, and acts to nourish Blood, regulate menstruation, constrain yin, stop sweating, soften the Liver, stop pain and calm Liver yang. Chi Shao is bitter and slightly cold, enters the Liver channel, and acts to clear heat, cool Blood, disperse stasis and stop pain. Bai Shao suits Blood vacuity with Liver hyperactivity; Chi Shao suits Blood-heat with stasis. Unsuitable in cold-damp diarrhea and yang vacuity.
How do you choose Bai Shao versus Chi Shao? Can they replace each other?
White peony leans to supplementing, constraining, softening the Liver and nourishing Blood. Red peony leans to draining, dispersing, cooling Blood and dispersing stasis. They cannot replace each other by equal weight. Dry-fried white peony lessens cold and leans to nourishing Blood; raw red peony is stronger for clearing heat. Commercial peony tea must state white or red.
Learn More About Shao Yao
Explore our in-depth article covering the traditional uses, properties, functions, and TCM context of Shao Yao.
Read the Shao Yao 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.
