Naming
San Leng (Rhizoma Sparganii)——Ben Cao Shi Yi (A Supplement to the Compendium of Materia Medica)
The Processing of San Leng
Origin
The dry tuber of perennial herbaceous plant Sparganium stoloniferum Buch.-Ham. of family Sparganiaceae.
Location
Jiangsu and Henan provinces in China.
Harvest
Collected from winter to next spring.
The actual smell and taste
Light smell and taste, spicy and tongue-numb taste when chewing.
Best quality
Heavy, firm, without peel, yellow and white surface.
Processing
Unprocessed or processed with vinegar.
The Effect of San Leng
Property
Pungent, bitter, neutral; liver and spleen meridians entered.
Actions
Break blood and move qi, resolve food stagnation and alleviate pain.
Indications
The action of this herb is almost as same as that of E Zhu. They are mutually reinforced. However the blood-breaking action of San Leng is stronger than that of E Zhu, but qi-breaking action is weaker.
Dosage and Administrations
Decoct 3~10 g. The action of stasis-dispelling and pain-alleviating is enhanced when processed with vinegar.
Cautions
Same as E Zhu. This herb is drastic in property with the disadvantage of consuming qi and impairing blood. Do not overtake long. Prohibited for pregnant women and during menstrual periods.
