Chuanxiong (Ligusticum chuanxiong) is a medicinal and edible plant primarily produced in Sichuan (Guangxian), and widely cultivated in rural areas of Yunnan, Guizhou, and Guangxi, thriving in a temperate climate. It is commonly used to invigorate blood and promote qi circulation, expel wind, and relieve pain, with extensive applications for various conditions caused by blood stasis: expelling wind and relieving pain, showing good efficacy in treating headaches and rheumatic pain.
What are the benefits of Chuanxiong?
1. Expelling Wind and Relieving Pain
Chuanxiong can effectively expel wind and relieve pain. When combined with Jingjie (Schizonepeta), Bai Zhi (Angelica dahurica), and Fang Feng (Saposhnikovia divaricata), it can assist in treating headaches caused by wind-cold. When used with Chrysanthemum and Mint, it can help treat wind-heat colds. Combining Chuanxiong with Fang Feng, Qiang Huo (Notopterygium), and Du Huo (Angelica pubescens) can assist in treating rheumatic pain.
2. Promoting Qi and Invigorating Blood
Combining Chuanxiong with Honghua (Carthamus tinctorius), Xiangfu (Cyperus rotundus), Chi Shao (Paeonia lactiflora), and Dan Shen (Salvia miltiorrhiza) can assist in treating angina pectoris caused by coronary heart disease, with main symptoms including chest tightness and pain in the precordial area. It can also assist in treating early menstruation and heavy menstrual flow caused by qi and blood stagnation. When used with Dang Gui (Angelica sinensis), Du Zhong (Eucommia ulmoides), and Cinnamon, it can alleviate dysmenorrhea and excessive vaginal discharge.
3. Promoting Qi and Relieving Depression
Chuanxiong combined with Huang Qin (Scutellaria baicalensis) and Chai Hu (Bupleurum) can treat upper abdominal distension and pain caused by cholecystitis. When combined with Muxiang (Aucklandia) and Dandelion, it can treat upper abdominal distension, acid reflux, and heartburn caused by gastritis.
How to Properly Consume Chuanxiong?
1. Chuanxiong and Bai Zhi Stewed Fish Head
Take a large fish head, clean and cut into pieces, add Chuanxiong, Bai Zhi, ginger, red dates, and the fish head into a stewing pot, add appropriate water, cover, and steam for 4 hours. Finally, add seasoning to taste.
2. Chuanxiong Braised Chicken
Take a cleaned chicken, cut into pieces, add appropriate oil to a pot, sauté ginger until fragrant, then add chicken pieces and stir-fry for a few minutes. Add water and 50 grams of Chuanxiong, and simmer on low heat for one hour. Finally, add appropriate salt to achieve blood-invigorating and qi-promoting effects.
3. Chuanxiong Fried Eggs
Take half a pound of Chuanxiong stems and leaves, wash and chop finely, beat in two eggs, add appropriate salt, mix well, and fry in a hot oil pan until cooked. This can assist in treating dizziness and headaches.
4. Dang Gui and Huang Qi Tea
Boil 60 grams of Huang Qi and 10 grams of Dang Gui and Chuanxiong together in a pot, strain out the residue and drink the liquid as tea. This has the effect of tonifying qi and nourishing blood, assisting in treating fatigue and dizziness caused by qi and blood deficiency.
Warm Reminder
Chuanxiong contains a large amount of volatile oils that can inhibit brain activity, stimulating the respiratory center, motor center, and spinal reflex center, but the dosage should not be excessive to avoid a suppressive effect. Chuanxiong also contains a significant amount of Chuanxiongine, which has a cardiotonic effect and increases heart rate. These substances indirectly stimulate cardiac receptors through the sympathetic nervous system, achieving blood-invigorating and stasis-resolving effects, increasing coronary blood flow, reducing myocardial oxygen consumption, and improving myocardial metabolism. However, it should not be used by individuals with yin deficiency and excess heat, excessive sweating, or pregnant women. Particularly, those with bleeding tendencies should avoid Chuanxiong. Additionally, after consuming Chuanxiong dishes, one should not immediately drink green tea, as green tea is cooling and may weaken the effects of Chuanxiong.
Written by: Sun Jincan (Images sourced from the internet)
Edited by: Wu Guimei
Proofread by: Zhou Jie
Reviewed by: Peng Jinming
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