Drying Dampness and Strengthening the Spleen – Cang Zhu Bai Zhu (White Atractylodes) is revered as the sacred herb for strengthening the spleen and dispelling dampness, while Cang Zhu (Atractylodes lancea) is known as the sacred herb for dispelling dampness and the king of spleen health.
Firstly, the primary function of Cang Zhu is to dispel dampness, and it is more potent in this regard than Bai Zhu. The damp-dispelling power of Bai Zhu is far inferior to that of Cang Zhu, as Cang Zhu is the “big brother”. In ancient times, Cang Zhu and Bai Zhu were often used interchangeably.Both Bai Zhu and Cang Zhu can dispel dampness, but what are their differences? The distinction lies in that Bai Zhu primarily strengthens the spleen, with damp dispelling as a secondary function. In other words, Bai Zhu dispels dampness through strengthening the spleen, while Cang Zhu prioritizes damp dispelling, using it to strengthen the spleen.Cang Zhu’s ability to dispel dampness is not limited to the spleen and stomach; it can address dampness throughout the body, from head to toe, inside and out. Bai Zhu’s damp-dispelling effect is more focused on the middle jiao (spleen and stomach). If there is dampness in the spleen and stomach, there will also be dampness on the surface of the body, or even in the joints and between the toes, Cang Zhu can be used. Cang Zhu has a strong aroma, and its medicinal properties can circulate throughout the body, even expelling dampness from the joints. Cang Zhu is dynamic and does not remain in one place, while Bai Zhu is more stabilizing. The nature of Cang Zhu’s damp-dispelling action is akin to that of Da Huang (Rhubarb), which is also dynamic and does not remain, like a general.Given Cang Zhu’s powerful damp-dispelling ability, what specific benefits does it provide?Due to its strong and warm dispersing nature, Cang Zhu can dispel exterior cold and dampness, making it an essential herb for wind-damp conditions. Any cold pain can be treated with Cang Zhu, such as wind-damp headache, wind-damp shoulder pain, and wind-damp lower back pain. Cang Zhu can expel dampness and cold from these areas, and when combined with Ma Huang (Ephedra) to release the exterior, the effect is even better. A well-known formula for treating wind-damp conditions is Ma Huang Jia Zhu Tang, which is the famous Ma Huang Decoction with the addition of Cang Zhu, a key herb for wind-damp conditions.Because Cang Zhu’s damp-dispelling power is far greater than that of Bai Zhu, it is generally used for acute diarrhea rather than Bai Zhu, which is more suitable for chronic diarrhea due to spleen deficiency and heavy dampness. For acute diarrhea that comes on suddenly, Cang Zhu is remarkably effective.Regardless of the type of diarrhea, Cang Zhu can be used, as all forms of diarrhea are related to dampness. We will focus on resolving dampness first; once the dampness is eliminated, the diarrhea will stop. For example, the well-known Huo Xiang Zheng Qi Shui (Agastache Decoction) is considered a national remedy for diarrhea, and usually, after drinking one or two bottles, the diarrhea stops, especially for watery diarrhea, where the effect is undeniable.Cang Zhu can expel all the water and dampness from the gastrointestinal tract. For instance, some people often feel a gurgling sound in their stomach, and drinking water causes bloating, making them reluctant to drink. In such cases, Cang Zhu is very effective. Others may not have a gurgling sound in their stomach but in their intestines, leading to borborygmi, which is also caused by dampness; Cang Zhu works well here too.Ancient texts state that Cang Zhu is effective for narrowness in the abdomen. What does this mean? It indicates that when intestinal peristalsis is poor, the intestines become narrow, leading to thin stools that resemble noodles. Cang Zhu can widen the intestines, allowing for smoother bowel movements, resulting in stools that are more substantial. Why does Cang Zhu have this effect? On one hand, it dispels dampness, making the stools dry and firm; on the other hand, Cang Zhu has a strong aroma that can expand the intestines when it enters the body, causing the intestines to naturally enlarge, leading to larger stools.From this perspective, Cang Zhu can not only regulate diarrhea but also treat constipation, particularly the type where stools are difficult to pass and thin.Cang Zhu is particularly suitable for overweight individuals, and it can be considered a lifesaver for them. Overweight individuals often experience qi deficiency, lethargy, fatigue, and phlegm-dampness, with many cold and damp conditions. This lethargy and coldness require the strong, vigorous nature of Cang Zhu to resolve and awaken them. Overweight individuals often feel heavy due to excessive dampness; while exercise is the best way for them to lose weight, they often lack the motivation to move because even a little movement feels exhausting. Once they start using Cang Zhu, they feel energized and want to walk and jump around, as Cang Zhu’s unique aroma invigorates them.Cang Zhu can address both the symptoms and the root cause of obesity. It treats the root cause by strengthening the spleen, allowing the body to easily expel phlegm-dampness. It also addresses the symptoms by dispelling dampness, which is prevalent in overweight individuals. What type of obesity is Cang Zhu most effective for? It is particularly effective for abdominal obesity, beer bellies, and pot bellies, as the spleen governs the abdomen, and Cang Zhu enters the spleen meridian.Cang Zhu is a rare preventive medicine. Its unique aroma can repel bacteria and viruses, causing evil spirits to flee. It is said that during the SARS outbreak, Peking University Hospital in Shenzhen used Cang Zhu for prevention, and none of the medical staff were infected. Throughout history, people have favored using Cang Zhu to purify the air and prevent pests. Around the Dragon Boat Festival, Cang Zhu or mugwort leaves are hung to keep snakes and insects away, as they cannot tolerate this aroma.If you have athlete’s foot, consider soaking your feet in Cang Zhu; the results are remarkable. Athlete’s foot, which Western medicine considers a fungal infection, does not have a fungal concept in TCM, but TCM has long recognized that dampness is a breeding ground for fungi. Without dampness, bacteria and viruses cannot thrive. Why do people in the south easily get athlete’s foot? Because the south is too humid. Why do you easily get athlete’s foot? Because your body has too much dampness, which settles in the feet, making it easy for various bacteria to grow. Cang Zhu can both dispel dampness and its unique volatile oils can directly kill insects and bacteria, effectively resolving athlete’s foot.Similarly, excessive vaginal discharge in women and dampness in men’s scrotums can also be treated with Cang Zhu. Why? Because excessive discharge is also caused by dampness, and dampness in the scrotum is also due to dampness. Dampness has two characteristics: it tends to move downward and settle in the lower jiao, and it is heavy and turbid, leading to symptoms associated with dampness being sticky and uncomfortable. If a woman’s discharge is yellow, Huang Bai (Phellodendron) can be added, forming the Er Miao Wan (Two Marvels Pill). If it is white discharge, Cang Zhu alone can be effective.Cang Zhu also has excellent efficacy for gout. Why does gout often occur in the toes? This is also due to dampness settling down and hiding in the toes. Cang Zhu dispels dampness, so it is effective for both cold-damp and damp-heat gout, although adjustments may be needed. For damp-heat gout, Si Miao Wan (Four Marvels Pill) can be used, which consists of Cang Zhu, Huang Bai, Yi Yi Ren (Job’s Tears), and Niu Xi (Achyranthes). For cold-damp gout, Ai Ye (Mugwort) and Sheng Jiang (Fresh Ginger) can be added.Finally, let’s discuss the usage of Cang Zhu. The simplest method is to brew it as tea, typically using 9 grams. However, it is important to note that Cang Zhu is not a mild herb; it has a strong drying nature, so thin individuals without dampness should be cautious. Generally, it is best to soak Cang Zhu in rice washing water for an hour to reduce its drying properties. Those with yin deficiency and excess heat should also be careful. For overweight individuals, they can use Cang Zhu liberally, as their lethargy needs to be awakened by it.
Cang Zhu
【Alias】 Shan Jing, Chi Zhu, Ma Ji, Qing Zhu, Xian Zhu, Mao Zhu, Mao Cang Zhu, Guan Cang Zhu, Bei Cang Zhu, Gan Cang Zhu, Jiao Cang Zhu【Botanical Form】1. Nan Cang Zhu A perennial herb, 30-80 cm tall. The rhizome is large and irregular. The stem is single, round with longitudinal ridges, and slightly branched at the top. The leaves are alternate, leathery and thick; the lower leaves are mostly trifoliate, with pointed lobes, the largest lobe being ovate and the base wedge-shaped, without petioles and slightly clasping the stem; the upper leaves are ovate-lanceolate to elliptical, about 4 cm long and 1-1.5 cm wide, without petioles, with spiny margins. The upper surface is dark green, and the underside is slightly white powdery. The head-shaped flower clusters are terminal, about 2 cm in diameter; the involucre has leaf-like and finely divided spiny bracts; there are 6-8 layers of involucral bracts, lanceolate, membranous, green on the back, with purple edges and fine hairs; the flower head is flat, with many flowers, both bisexual and unisexual, mostly on different plants; the bisexual flowers have many feathery long crown hairs; the corolla is tubular, white, sometimes slightly reddish-purple, with 5 lobes at the tip, the lobes being linear; the stamens are separate; the ovary is inferior, long cylindrical, densely covered with white soft hairs, the style is long, and the stigma is bifid. The unisexual flowers are generally female, with 5 linear degenerate stamens, completely separate at the tips, while the rest is the same as the bisexual flowers. The achene is elongated, about 5 mm long, covered with brownish-yellow soft hairs. The flowering period is from August to October. The fruiting period is from September to October.It grows in drier areas on hillsides. Distributed in Jiangsu, Zhejiang, Anhui, Jiangxi, Hubei, Hebei, Shandong, and other regions.2. Bei Cang ZhuAlso known as Shan Cang Zhu, Qiang Tou Cai, Shan Ci Cai. A perennial herb, 30-50 cm tall. The rhizome is large and tuberous. The leaves are petiole-less; the lower leaves are spoon-shaped, mostly 3-5 deeply lobed, with blunt tips and wedge-shaped bases that slightly clasp the stem; the upper leaves are ovate-lanceolate to elliptical, 3-5 shallowly lobed or unlobed, with hard spiny teeth on the margins. The head-shaped flower clusters are about 1 cm in diameter; the basal leaf-like bracts are lanceolate, with serrated edges; the involucral bracts are mostly 5-6 layers; the corolla is tubular, white, with 5 lobes at the tip, the lobes being ovate; the degenerate stamens have rounded tips and do not curl. The achene is densely covered with silvery-white hairs. The flowering period is from July to August. The fruiting period is from August to October.It grows in shrubbery and drier areas on hillsides. Distributed in Jilin, Liaoning, Hebei, Shandong, Shanxi, Shaanxi, Inner Mongolia, and other regions.【Source】 The rhizome of the Asteraceae plants Nan Cang Zhu or Bei Cang Zhu. It can be harvested in spring or autumn, with autumn being preferable. After harvesting the rhizome, remove the remaining stems, fibrous roots, and soil, and dry it.【Processing】1. Cang Zhu: Remove impurities, soak in water until 70-80% translucent, then take out, let it soak through, slice, and dry.2. Fried Cang Zhu: Take Cang Zhu slices, moisten with rice washing water, and fry in a pot over low heat until slightly yellow; or take cleaned Cang Zhu, soak in rice washing water, then take out, steam until thoroughly cooked, slice, and dry.3. Charred: Take Cang Zhu slices, fry over high heat until the surface is charred black, and the inside is dry yellow, then take out and dry.4. Salted: Take Cang Zhu, fry over high heat until the outer skin is charred black, add salt water, fry dry, and take out. For every pound of Cang Zhu, add 5 qian of salt and an appropriate amount of water.5. Cang Zhu is drying, so it can be soaked in glutinous rice washing water to remove its oil, sliced, and dried, or fried with sesame oil to reduce its drying properties.【Properties】1. Nan Cang Zhu It is the dried rhizome of the plant Nan Cang Zhu, cylindrical in shape, with a bead-like appearance, having nodes, bent and twisted, about 3-10 cm long and 1-1.5 cm in diameter. The surface is gray-brown, with root scars and short fibrous roots, and stem remnants are visible. It is solid, with a flat break surface that is yellow-white, with distinct reddish-brown oil glands scattered throughout, commonly referred to as “vermilion dots”. If exposed for a while, it can produce white mold-like fine needle-like crystals, with a fragrant aroma and a slightly sweet and bitter taste. The best quality is characterized by large size, solidity, no hairs, and internal vermilion dots, with a white frost appearing on the cut surface after being sliced.It is mainly produced in Jiangsu, Hubei, and Henan. Additionally, Zhejiang, Anhui, and Jiangxi also produce it. The best quality comes from the Maoshan area in Jiangsu, hence it is called Mao Zhu or Maoshan Cang Zhu, while those distributed in Nanjing are also referred to as Jing Mao Zhu or Jing Cang Zhu. The products from Hubei and Jiangxi are mostly distributed in Hankou, hence also called Han Cang Zhu.2. Bei Cang Zhu It is the dried rhizome of the plant Bei Cang Zhu, cylindrical in shape, often branched or in irregular lumps, bent, about 4-10 cm long and 1.5-3 cm in diameter. The cork layer is mostly removed, revealing many round stem bases or stem scars, or hairy buds attached, with small root remnants or short roots attached below. The surface is brownish-yellow and rough. It is light, easily broken, with a fibrous and uneven break surface. The break surface is yellow-white, with red-yellow or yellow oil glands scattered, and distinct woody fiber bundles. It has a fragrant aroma and a slightly bitter taste. The best quality is characterized by large size, solidity, and fragrant aroma. This species is lighter and less oily than Nan Cang Zhu, and the cut surface does not produce white mold-like crystals, and the aroma is also weaker. Its quality is inferior to that of Nan Cang Zhu.It is mainly produced in Inner Mongolia, Hebei, Shanxi, Liaoning, Jilin, and Heilongjiang. Additionally, Shandong, Shaanxi, and Gansu also produce it. The products from Hebei are mostly distributed in Tianjin, hence called Jin Cang Zhu.【Efficacy】 It is the rhizome of the Asteraceae plants Nan Cang Zhu or Bei Cang Zhu. It treats excessive dampness obstructing the spleen, fatigue, lethargy, abdominal distension, loss of appetite, vomiting, diarrhea, dysentery, malaria, phlegm retention, edema, seasonal colds, wind-cold-damp bi syndrome, foot weakness, and night blindness.【Main Indications】 Strengthens the spleen, dries dampness, resolves depression, and dispels filth. It treats excessive dampness obstructing the spleen, fatigue, lethargy, abdominal distension, loss of appetite, vomiting, diarrhea, dysentery, malaria, phlegm retention, edema, seasonal colds, wind-cold-damp bi syndrome, foot weakness, and night blindness.【Cang Zhu Combinations】① For disharmony of the spleen and stomach, loss of appetite, distension and pain in the heart and abdomen, bitter mouth, vomiting, and frequent diarrhea: Cang Zhu (remove rough skin, soak in rice washing water for two days) 5 jin, Hou Po (remove rough skin, prepare with ginger juice, fry until fragrant), Chen Pi (remove white) each 3 jin 2 liang, Gan Cao (fry) 30 liang. Grind into a fine powder. Take 2 qian each time, boil with 1 cup of water, add 2 slices of fresh ginger and 2 dried jujubes, simmer until reduced to 70%, remove ginger and jujubes, and take warm before meals; adding a pinch of salt and boiling soup is also acceptable. (From the “Jufang” Ping Wei San)② For dampness in the Taiyin spleen channel, water leakage downward, slight heaviness and fullness in the body, weakness and lack of strength, loss of appetite, and violent diarrhea: Cang Zhu 2 liang, Shao Yao (Bai Shao) 1 liang, Huang Qin 0.5 liang. Grind together, take 1 liang each time, add a pinch of light-flavored cinnamon, and boil with 1.5 cups of water until reduced to 1 cup, and take warm. (From the “Suwen Bing Ji Bao Ming Ji” Cang Zhu Shao Yao Tang)③ For summer heat diarrhea, strengthening the spleen and warming the stomach, promoting good food intake, and treating food injuries, chest fullness and discomfort: Shen Qu (fried), Cang Zhu (soaked in rice washing water overnight, dried) in equal parts, ground into powder. Form into pills the size of a wutong seed. Take 30 pills each time, at any time, swallowed with rice drink. (From the “Jufang” Qu Zhu Wan)④ For diarrhea: Cang Zhu 2 liang, Xiao Jiao 1 liang (remove seeds, fry). Grind into a very fine powder, form into pills the size of a wutong seed. Take 20-30 pills each time, with warm water before meals. For those with persistent dysentery, add cinnamon. (From the “Suwen Bing Ji Bao Ming Ji” Jiao Zhu Wan)⑤ For stagnant fluid in the diaphragm, resulting in a cyst: Cang Zhu 1 jin, remove skin, slice, and grind, use raw sesame oil 0.5 liang, 2 cups of water, grind and filter to extract juice, add 15 jujubes (remove skin and pits), grind into a paste, mix with sesame juice, and form into pills the size of a wutong seed, dry them. Take 50 pills on an empty stomach with salt soup, increasing to 100 or 200 pills. Avoid peaches, plums, and sparrows. (From the “Ben Shi Fang”)⑥ For dampness in the spleen channel, reduced appetite, damp swelling, weakness in the limbs, food injury, excessive drinking, and labor: Fresh Bai Cang Zhu 20 jin, soak to remove rough skin, wash clean, dry in the sun, chop, soak in rice washing water overnight, wash clean, use 1 bucket of stream water, put the medicine in a large pot, simmer over low heat until half dry, remove the residue, then add 3 jin of stone heather leaves (remove red skin), 1 jin of Huai Shi Zi (Sophora fruit), 0.5 jin of Chuan Gui (Angelica), and 4 liang of Gan Cao (cut and grind), boil together until yellow, filter out the residue with a cloth, and boil until it becomes a thin paste, then add 3 jin of good white honey, and boil into a paste. Each time, take 3-5 qian with good wine on an empty stomach, and for swelling, use white soup; for vomiting, use ginger soup. (From the “Huo Ren Xin Tong” Cang Zhu Gao)⑦ For damp-warm excessive sweating: Zhi Mu 6 liang, Gan Cao (roasted) 2 liang, Shi Gao 1 jin, Cang Zhu 3 liang, Jing Mi 3 liang. Grind into pieces the size of a soybean. Take 5 qian each time, boil with 1.5 cups of water until 80-90% reduced, remove the residue, and take 6 fen of clear juice warm. (From the “Liu Zheng Huo Ren Shu” Bai Hu Jia Cang Zhu Tang)⑧ For seasonal epidemics, headache and stiff neck, fever with chills, body aches, and wind-cold, nasal congestion, heavy voice, cough, and dizziness: Cang Zhu (soaked in rice washing water overnight, sliced, dried) 5 liang, Gao Ben (remove soil), Xiang Bai Zhi, Xi Xin (remove leaves and soil), Qiang Huo (remove reed), Chuan Xiong, Gan Cao (roasted) each 1 liang. Grind into a fine powder. Take 3 qian each time, boil with 1 cup of water, add 3 slices of fresh ginger and 3 inches of green onion, simmer until reduced to 70%, and take warm at any time. If feeling wind-cold and nasal congestion, use green onion tea to wash down. (From the “Jufang” Shen Zhu San)⑨ For colds: Cang Zhu 1 liang, Xi Xin 2 qian, Ce Bai Ye 3 qian. Grind into fine powder, take four times a day, 1.5 qian each time, and drink with boiling water, using green onion as a guide, and eat raw. (From the Inner Mongolia “New Medical Method Compilation”)⑩ For body pain due to dampness: Cang Zhu, soaked and sliced, boiled in water, take the concentrated juice to make a paste, and take with white soup. (From the “Simple Recipes”)⑾ For joint and bone pain due to damp-heat: Huang Bai (fried), Cang Zhu (soaked in rice washing water and fried). Grind these two ingredients into powder, and mix with boiling water and ginger juice to take. Both herbs have strong properties, and for those with solid exterior, add a little wine. (From the “Dan Xi Xin Fa” Er Miao San, also known as “Shi Yi De Xiao Fang” Cang Zhu San)⑿ To nourish deficiency, improve vision, strengthen bones, and enrich blood: Cang Zhu (soaked) 4 liang, Shu Di Huang (roasted) 2 liang. Grind into powder, form into pills the size of a wutong seed. Take 30-50 pills with warm wine, three times a day. (From the “Pu Ji Fang”)⒀ For gum swelling: Large Cang Zhu, cut into two pieces, make a hole in the middle, fill with salt, wrap in wet paper, burn until it is charred, then grind finely and apply to remove wind and saliva. Rinse with salt water. (From the “Pu Ji Fang Cang Zhu San”)⒁ To control malaria symptoms or for prevention: Cang Zhu, Bai Zhi, Chuan Xiong, Gui Zhi in equal parts, take 1 gram each time, wrap in four layers of gauze into a long shape, and insert into the nostrils 1-2 hours before a malaria attack, for 5 hours or 1 day. (From the “Shanxi Chinese Herbal Medicine”)【Dietary Therapy】1. Huang Jing Wine Huang Jing 200g, Cang Zhu 200g, Di Guo Pi 150g, Ce Bai Ye 150g, Tian Men Dong 150g, Glutinous Rice 5000g, and appropriate amount of wine yeast. Boil the first five herbs in 5000ml of water to extract 1500ml of medicinal liquid; cook the glutinous rice, spread it out to cool, mix with the wine yeast and the cooled medicinal liquid, seal in a jar to ferment, keeping warm in winter and cool in summer, wait until ready, filter the wine, and store in a sealed bottle. Take 50-100ml, twice a day.The efficacy is to nourish deficiency, benefit yin, dispel dampness, relieve pain, and combat fatigue. It is indicated for symptoms such as facial swelling and limb swelling due to spleen deficiency and damp stagnation, and early graying of hair, dry and itchy skin, irritability, and insomnia due to kidney deficiency.2. Shan Zhu Congee Shan Yao 6g, Cang Zhu 6g, Jing Mi 15g. First, boil Cang Zhu to extract the juice, mash Shan Yao and soak it, then cook with Jing Mi to make a porridge, mix in the medicinal juice, and eat the porridge. Take 1 bowl daily for 7 weeks as a treatment course.The efficacy is to strengthen the spleen and stomach and promote calcium absorption. It is used as an auxiliary treatment for rickets in children.【Precautions】1. Those with yin deficiency and internal heat, and those with qi deficiency and excessive sweating should avoid it.2. According to the “Bencao Jing Jizhu”: avoid Feng Wei and Di Yu.3. According to the “Yao Xing Lun”: avoid peaches, plums, sparrow meat, cabbage, and green fish.4. According to the “Yixue Rumen”: those with blood deficiency and weakness, and those with emotional distress should use it cautiously. Misuse can deplete qi and blood, dry up body fluids, and worsen internal heat and fullness.5. According to the “Bencao Jing Shu”: avoid it for conditions related to yin deficiency, blood deficiency, insufficient essence, internal heat, dry mouth, dry lips, coughing with phlegm, spitting blood, nosebleeds, throat obstruction, and constipation.6. According to the “Bencao Zheng”: avoid it for internal heat and yin deficiency, and for those with exterior sweating.
【Medicinal Parts】 Rhizome【Herb Characteristics】 Irregularly bead-like or tuberous cylindrical shape, slightly bent, occasionally branched, 3-10 cm long, 1-2 cm in diameter. The surface is gray-brown, with wrinkles, transverse grooves, and residual fibrous roots, with stem scars or remnants at the top. It is solid, with a break surface that is yellow-white, scattered with numerous orange-yellow or reddish-brown oil chambers, and can produce white needle-like crystals when exposed for a while. It has a unique fragrant aroma, with a slightly sweet, bitter, and spicy taste.【Harvesting and Processing】Nan Cang Zhu is mostly harvested in autumn, while Bei Cang Zhu is harvested in both spring and autumn, but the quality is better from autumn until spring before the seedlings emerge. For artificially cultivated plants, they can be harvested within two years. After harvesting Nan Cang Zhu, remove the soil. The remaining stems are dried, and the hairs are removed by beating or burning until they are mostly gone. For Bei Cang Zhu, remove the stems and leaves or soil, dry until 40-50% dry, then pack into baskets and beat off the fibrous roots, which will turn blackish-brown, then dry until fully dry, and beat again until most of the old skin is removed, drying until the surface turns yellow-brown.【Plant Characteristics】1. Mao Cang Zhu (Nan Cang Zhu) A perennial herb, 30-70 cm tall. The rhizome is thick and fleshy, with fine fibrous roots at the nodes, the outer surface is brownish-yellow, with a fragrant aroma, and the break surface has reddish-brown oil spots. The stem is erect, cylindrical with longitudinal ridges, and may be branched or unbranched at the top. The leaves are alternate, with basal leaves having petioles or none, often falling off before flowering, while the middle leaves are ovate in shape, about 4 cm long and 1-1.5 cm wide, either entire or 3-7 shallowly lobed, with spiny margins, the upper surface is dark green, and the underside is slightly white powdery. The flowers bloom in autumn, with head-shaped flower clusters mostly solitary and terminal, with two layers of bracts that are as long as the flower clusters, and 6-8 layers of involucral bracts with fine hairs; the bisexual flowers are tubular and white; the bisexual flowers have feathery crown hairs that are slightly shorter than the corolla; the female flowers have 5 degenerate stamens. The achene is cylindrical, covered with yellow-white hairs.2. Bei Cang Zhu It is similar to Mao Cang Zhu, with the main differences being that the leaves are usually petiole-less, broader, ovate or narrow-ovate, generally 5 deeply lobed, and the upper leaves are 3-5 shallowly lobed or unlobed; the head-shaped flower clusters are slightly wider, and the involucral bracts are mostly 5-6 layers, blooming in summer and autumn.【Morphological Description】 A perennial herb. The rhizome is large and tuberous. The stem is 30-50 cm tall, unbranched or slightly branched at the top. The leaves are leathery, petiole-less, inverted ovate or long-ovate, 4-7 cm long, 1.5-2.5 cm wide, unlobed or 3-5 shallowly lobed, with short pointed tips, wedge-shaped to rounded bases, and discontinuous spiny teeth on the margins. The head-shaped flower clusters are terminal, about 1 cm in diameter, and 1.5 cm long, with basal leaf-like bracts that are lanceolate and nearly equal in length to the flower clusters, with spiny lobes; the total bracts are cup-shaped; there are 7-8 layers of involucral bracts with fine hairs, the outer layer is long-ovate, the middle layer is rectangular, and the inner layer is rectangular-lanceolate; the flowers are tubular and white. The achene is densely covered with silvery-white soft hairs; the crown hairs are 6-7 mm long.【Ecological Environment】 Grows in shrubbery and grasslands on hillsides.【Taste and Meridian Entry】 Spicy, bitter, warm. Enters the spleen, stomach, and liver meridians.【Functions and Indications】 Dries dampness, strengthens the spleen, dispels wind, scatters cold, and improves vision. Used for abdominal distension, diarrhea, edema, athlete’s foot, wind-damp pain, wind-cold colds, and night blindness.【Applications】1. Used for damp obstructing the spleen and stomach, abdominal distension, cold-damp white discharge, damp-warm diseases, and damp-heat downward flow, knee and foot swelling, weakness, and loss of strength. Treats damp obstructing the spleen and stomach, presenting with abdominal distension, loss of appetite, fatigue, thick white greasy tongue coating, often combined with Hou Po, Chen Pi, etc.; treats cold-damp white discharge, can be used with Bai Zhi. For damp-heat discharge, it can be combined with Zhi Mu, Ku Shen, and Mu Tou Hui; for damp-heat downward flow, knee and foot swelling, weakness, it can be combined with Huang Bai, Niu Xi, and Yi Yi Ren; for damp-warm disease, it can be combined with Shi Gao and Zhi Mu.2. Used for wind-damp pain, joint and limb pain. Combined with Qiang Huo, Du Huo, etc.3. Used for wind-cold exterior syndrome. Combined with Qiang Huo, Xi Xin, and Fang Feng.4. Used for night blindness and blurred vision. Combined with pig liver or lamb liver, and Shi Jue Ming.【Dosage and Administration】 For internal use, decoct 3-9g; or use in pills or powders.【Pharmacological Research】1. Pharmacological effects related to efficacy and indicationsCang Zhu has the effects of drying dampness and strengthening the spleen, dispelling wind-dampness. It is indicated for damp obstructing the middle jiao, wind-cold-damp bi syndrome, knee and foot swelling, weakness, and night blindness. The “Pearl Bag” states: “It can strengthen the stomach and calm the spleen; no other herb can remove all damp swelling.” The “Bencao Gangmu” states: “It treats damp phlegm retention… and spleen dampness flowing downward, turbid discharge, and slippery diarrhea.” The “Newly Revised Bencao” claims it can “promote urination.”(1) Adjusts gastrointestinal motility. Cang Zhu decoction and Cang Zhu ethanol extract can significantly relieve acetylcholine-induced intestinal spasms in rabbits within a certain dosage range, and have a certain antagonistic effect on adrenaline-induced intestinal motility inhibition. Cang Zhu ethanol extract can also counteract acetylcholine and barium chloride-induced gastric smooth muscle spasms, while having a slight excitatory effect on normal rat gastric smooth muscle. Cang Zhu acetone extract, β-eucalyptol, and Cang Zhu alcohol can significantly counteract acetylcholine, Ca2+, and electrical stimulation-induced contractions in rats, and Cang Zhu acetone extract can significantly promote charcoal propulsion in mice. Cang Zhu decoction has a significant antagonistic effect on the increased intestinal motility in rats induced by senna leaf decoction, which models “spleen deficiency diarrhea”.(2) Anti-ulcer. Cang Zhu has a strong anti-ulcer effect. Experiments have shown that both Nan Cang Zhu and Bei Cang Zhu have strong inhibitory effects on pyloric ligation ulcers, pyloric ligation-aspirin ulcers, and stress ulcers, significantly inhibiting ulcers, gastric juice volume, total acidity, total digestive capacity, and gastric mucosal damage. The mechanism of Cang Zhu’s anti-ulcer effect is believed to involve two main aspects:① Inhibition of gastric acid secretion: The volatile oil in Bei Cang Zhu can inhibit the release of steroid hormones, reducing the stimulation of gastric acid secretion by steroid hormones. The β-eucalyptol contained in Nan Cang Zhu has an anti-H2 receptor effect, which can inhibit gastric acid secretion and counteract the stimulation of gastric acid secretion by corticosteroids.② Enhancing gastric mucosal protective effects: Bei Cang Zhu can increase blood flow to gastric mucosal tissues, and the aminohexose extracted from Cang Zhu has a promoting effect on gastric mucosal repair. Guan Cang Zhu (A. japonica) can also significantly increase the content of aminohexose in gastric juice and mucosa, thereby enhancing gastric mucosal protective effects.(3) Hepatoprotective. Cang Zhu, β-eucalyptol, Cang Zhu alcohol can significantly prevent damage to cultured mouse liver cells induced by CCL4 and D-amino-galactose. Additionally, Cang Zhu decoction has a significant promoting effect on protein synthesis in mouse liver.(4) Antibacterial. Cang Zhu extract can eliminate the R plasmid of drug-resistant Shigella, reducing the development of bacterial resistance. Using 95% ethanol to soak Cang Zhu for 10 hours, then placing it on the floor of a prepared sterile operating room and igniting it until it turns to ash, significantly reduces the number of bacterial colonies in the air after disinfection compared to before disinfection. However, early in vitro studies did not find significant antibacterial effects of Cang Zhu water decoction.2. Other pharmacological effects(1) Effects on blood sugar. Cang Zhu decoction administered orally or ethanol extract administered subcutaneously can increase blood sugar levels in normal rabbits, but it has a blood sugar-lowering effect on alloxan-induced diabetic rabbits. Cang Zhu water extract can lower blood sugar levels induced by streptozotocin in rats. Some studies suggest that the effective components of Cang Zhu and adenine nucleotides act competitively on the same mitochondria, thereby inhibiting oxidative phosphorylation within cells and interfering with energy transfer processes.(2) Anti-hypoxia. In a cyanide-induced hypoxia model in mice, Cang Zhu acetone extract at 750 mg/kg administered orally can significantly prolong the survival time of mice and reduce their relative mortality. The main active component of Cang Zhu against hypoxia is β-eucalyptol.(3) Central inhibition. Cang Zhu, Bei Cang Zhu, β-eucalyptol, and Cang Zhu alcohol have sedative effects on mice, inhibiting their spontaneous activity. Cang Zhu extract and volatile oil at low doses enhance spinal reflexes, while at higher doses, they exhibit inhibitory effects, ultimately leading to respiratory paralysis and death. Cang Zhu and Bei Cang Zhu extracts can enhance the sleep-inducing effects of barbiturates, with the main pharmacologically active components being β-eucalyptol and Cang Zhu alcohol.(4) Anti-tumor. Cang Zhu volatile oil, Cang Zhu alcohol, and β-eucalyptol at 100 mg/ml have inhibitory effects on esophageal cancer cells in vitro, with Cang Zhu alcohol showing stronger effects.(5) Promotes bone calcification. Cang Zhu contains vitamin D, which is related to calcium and phosphorus absorption, and its volatile oil promotes bone calcification. The volatile oil of Bei Cang Zhu can improve symptoms in white Leghorn chicks with rickets to a certain extent.(6) Effects on the cardiovascular system. Cang Zhu has a mild inhibitory effect on toad hearts and a mild dilating effect on toad hind limb blood vessels. Cang Zhu extract administered intravenously at low doses can slightly increase blood pressure in rabbits, while at high doses, it can lower blood pressure.In summary, the pharmacological effects related to Cang Zhu’s ability to dry dampness and strengthen the spleen include adjusting gastrointestinal motility, anti-ulcer effects, hepatoprotective effects, and antibacterial effects. The main effective components of Cang Zhu are represented by β-eucalyptol and Cang Zhu alcohol. The effects of Cang Zhu on blood sugar, anti-hypoxia, central inhibition, anti-tumor effects, promoting bone calcification, and effects on the cardiovascular system are modern research advancements in its pharmacological effects.【Historical Records】1. Tao Hongjing: dispels evil qi.2. Liu Wanshu: improves vision and warms the internal organs.3. “Pearl Bag”: can strengthen the stomach and calm the spleen; no other herb can remove all damp swelling.4. Li Gao: dispels dampness and induces sweating, strengthens the stomach and calms the spleen, a key herb for weakness.5. Zhu Zhenheng: disperses wind and benefits qi, resolves all stagnation.6. “Bencao Gangmu”: treats damp phlegm retention, or with blood stasis forming cysts, and spleen dampness flowing downward, turbid discharge, and slippery diarrhea.7. “Yuqiu Yaojie”: dries the earth, benefits water, dispels phlegm, promotes blood circulation, opens stagnation, dispels filth, resolves symptoms, regulates acid reflux, dispels mountain and marsh pestilence, and relieves weakness in the muscles and bones, and clears turbid urination.8. “Bencao Qiuyuan”: stops water diarrhea, food injury, and summer heat diarrhea, and spleen dampness with blood.9. “Yixue Qiyuan”: Cang Zhu, indicated for the same conditions as Bai Zhu, but with greater efficacy in dispelling upper dampness and inducing sweating; for tonifying the middle jiao and dispelling dampness, its strength is less. The “Main Treatment Secret” states that its use is the same as Bai Zhu, but compared to Bai Zhu, it has a heavier aroma and denser body. For damp swelling in the legs and feet, add Bai Zhu soaked and scraped off the skin.10. Li Gao: “Bencao” only mentions Zhu, without distinguishing between Cang and Bai, while Cang Zhu has a unique strong upward-moving energy that can dispel dampness and stabilize the Taiyin, preventing evil qi from entering the spleen. Due to its soaking and frying process, it can induce sweating, which is distinct from Bai Zhu’s ability to stop sweating; thus, they cannot be used interchangeably, as their effects differ, while their other indications are the same.11. “Ren Zhai Zhi Zhi Fang”: when the spleen essence is not retained, leading to turbid urination and continuous dripping, and soreness in the lower back, Cang Zhu should be used to consolidate the spleen essence, as essence is produced from grains.12. Zhu Zhenheng: Cang Zhu treats dampness, applicable to all three jiao, and can resolve all stagnation, phlegm, fire, dampness, food, qi, and blood stagnation, all caused by abnormal transformation, leading to disease in the middle jiao. Therefore, the herb must harmonize ascending and descending; to open it, it must first descend, and to descend, it must first ascend. Thus, Cang Zhu is a key herb for the Yangming channel, with a strong and spicy flavor that strengthens the stomach and spleen, promoting the qi of grains, directly entering other herbs, and dispersing the dampness of Yangming, facilitating the flow and astringency, while Xiang Fu is a herb that promotes qi in the yin, acting quickly to descend; thus, the ascending and descending harmonize, leading to the resolution of stagnation.13. “Bencao Tongxuan”: Cang Zhu dispels all evil qi, using Chi Zhu with pig hoof to create smoke, and Tao Yinjia also states that Zhu can dispel evil qi and avert disasters, hence during epidemics and New Year’s, families often burn Cang Zhu to ward off evil qi.14. “Bencao Zheng”: Cang Zhu, with a warm and dispersing nature, can induce sweating and widen the middle jiao, its efficacy surpassing Bai Zhu, tonifying the middle and dispelling dampness, but its strength is less than Bai Zhu. Generally, for the earth that is deficient, it should be combined with Bai Zhu to nourish it, while for the earth that is abundant, it should be combined with Cang Zhu to balance it.15. “Bencao Zheng Yi”: Cang Zhu, with a strong aroma, is more vigorous than Bai Zhu, capable of penetrating both upper and lower, drying dampness and transforming phlegm, with a fragrant aroma that dispels filth, excelling against the unwholesome qi of the four seasons; thus, it is often used in epidemic diseases. It is most effective at driving away foul and turbid qi, in damp and stagnant areas, and in long-abandoned houses, it is advisable to burn this herb before residing there, as this is its purpose. For all conditions of damp obstructing the spleen yang, fatigue, lethargy, soft limbs, chest fullness, and even membrane swelling with a thick and greasy tongue, it is only Cang Zhu’s strong aroma that can open and disperse, while phlegm and dampness cannot be transformed without it. At the turn of summer and autumn, when heat and dampness combine, causing damp-warm diseases with cold and heat headaches, or chest fullness and nausea, Cang Zhu, Huo Xiang, and Peilan leaves should be used to awaken the spleen, as they are effective. When the spleen is obstructed by dampness, it may lead to membrane swelling, abdominal fullness, diarrhea, or downward flow leading to heavy feet and swelling, or accumulation leading to difficulty in urination, and damp-heat may lead to sores and ulcers; if there is a thick tongue without thirst, Cang Zhu is the most essential herb. Thus, it is applicable to both internal and external diseases, and is of great use.【Dietary Methods】1. Reasons for selecting it as foodAccording to the “Shennong Bencao Jing”: “Used for making porridge. Long-term consumption lightens the body, prolongs life, and prevents hunger.”“Yinshan Zhengyao”: “Consuming Cang Zhu: The “Baopuzi” states that during the chaos in Hushan, a man named Wen from Nanyang was taught to eat Zhu when he was starving, and he did not feel hungry. After several years, he returned home, looking younger and stronger.”“Shijian Bencao”: “Cang Zhu wine: treats various wind-damp sores. For heavy feet, use 30 jin of Cang Zhu, wash and crush it, and soak in 300 liters of flowing water for 20 days. Remove the stems, and soak the flour in the juice, following the method of home brewing. Once the wine is ready, drink as desired.”2. Analysis of its use for diabetesCang Zhu has the effect of eliminating hypoglycemia symptoms, and many classical texts record its “non-hunger” effect. This is useful for the recovery of diabetes. (Nie Wentao: “Food Training and Diabetes Recovery”)【References】Cang Zhu was first recorded in the “Shennong Bencao Jing” as a top-grade herb, without distinguishing between Cang Zhu and Bai Zhu, collectively referred to as Zhu. According to the records in “Bencao Chongyuan”: the “Bencao” did not distinguish between Cang and Bai Zhu, while Zhang Zhongjing used Bai Zhu in the “Shanghan” formula, and Chi Zhu in the “Jinkui” formula. By the time of Tao Hongjing’s “Bielu”, they were differentiated. It should be noted that the distinction between Chi and Bai began with Zhang Zhongjing, not with Hongjing. Su Song stated: “Zhu is now found everywhere, with Maoshan and Songshan being the best. In spring, the seedlings are green and without branches. The stems are like mugwort, green and red, growing 2-3 feet tall. In summer, they bloom with purple-blue flowers, resembling thistle flowers, or sometimes yellow and white. After the summer solstice, they bear fruit, and by autumn, the seedlings wither. The roots resemble ginger, with fine roots, black skin, and yellow-white flesh, with purple juice inside.” Kou Zongsu stated: “Cang Zhu is as long as a thumb, plump, with brown skin, its aroma is strong, and it should be soaked in rice washing water to remove the skin for use.” The “Bencao Gangmu” states: “Cang Zhu is mountain thistle, found in mountainous areas everywhere. The seedlings grow 2-3 feet tall, with leaves clasping the stem, and the leaves resemble pear leaves, with 3-5 forks at the base, all having small serrated spines. The roots are similar to old ginger, dark brown, with white flesh and oily juice.” The above descriptions of Cang Zhu align with its current medicinal use.
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