Nature: Warm; Taste: Spicy and Bitter; Channels: Spleen, Stomach.
Functions: Strengthens the Spleen, dries dampness, relieves depression, dispels filth. Used for excessive dampness obstructing the Spleen, fatigue, preference for lying down, epigastric fullness and abdominal distension, poor appetite, vomiting, diarrhea, dysentery, malaria, phlegm retention, edema, seasonal colds, wind-cold-damp bi syndrome, foot weakness, and night blindness.
Contraindications: Not suitable for those with Yin deficiency and internal heat, or Qi deficiency with excessive sweating.
Cang Zhu is best produced in the Jiangsu Maoshan area, known as Mao Zhu or Mao Cang Zhu.
Cang Zhu is a plant of the Asteraceae family, harvested in spring and autumn. The rhizomes are cleaned of stems, leaves, and fine roots, dried, and the fibrous roots are removed to obtain the medicinal material Cang Zhu.
Cang Zhu has the function of strengthening the Spleen. The “Compendium of Materia Medica” states: “[Zhen Heng] says: Cang Zhu treats dampness and can be used in all three regions… Therefore, Cang Zhu is a medicine for the Foot Yangming channel, with a strong and spicy flavor, it strengthens the stomach and Spleen, and promotes the energy of grains.”
The Story of Cang Zhu’s Medicinal Material
Scholar Xu, a title given to the renowned physician Xu Shuwei of the Song Dynasty, was known for his exceptional medical skills. It is said that in his youth, he was extremely diligent, studying until late at night before going to bed. Scholar Xu had a habit of drinking alcohol before bed, perhaps influenced by the saying, “A sip of wine before sleep can prolong life to ninety-nine.” Years later, he often felt a gurgling in his stomach, experienced pain under his ribs, had a reduced appetite, and would vomit bitter and sour gastric fluid every ten to fifteen days. In summer, his left side would not sweat, while only the right side would. What kind of strange illness was this? Xu Shuwei pondered deeply and sought treatment everywhere. However, despite consulting many famous doctors, he found no relief, which caused him great distress. Thus, he abandoned the belief that “doctors cannot treat themselves” and began to save himself. He carefully analyzed his condition and believed that his illness was primarily caused by “dampness obstructing the stomach.” Following his academic principle of “using precise medication,” he chose Cang Zhu as the main herb, using one pound of Cang Zhu powder, fifteen jujubes, and half a tael of raw sesame oil to make small pills, taking fifty pills daily. He gradually increased the dosage to one hundred to two hundred pills per day. After several months of treatment, his strange illness gradually improved until he was completely cured.
Why did a single herb, Cang Zhu, have such efficacy and a unique therapeutic effect on Xu Shuwei’s strange illness? It turned out that Xu Shuwei had a fondness for drinking, which harmed his Spleen and Stomach. When the Spleen is deficient and unable to transport, dampness cannot be transformed, leading to “dampness obstructing the stomach,” resulting in the gurgling sound in the stomach, lack of sweating on the left side of the body in summer, and vomiting gastric fluid, among other internal dampness symptoms. The Spleen belongs to the Earth element, which prefers warmth and fragrance. Cang Zhu has a fragrant aroma, is spicy, warm, and bitter, and enters the Spleen and Stomach channels. The medicinal properties align perfectly, and Cang Zhu, being aromatic, is adept at awakening the Spleen and transforming dampness. Dampness is a Yin pathogen, which can be transformed when warmed. Xu Shuwei accurately diagnosed his condition and selected the appropriate medication, achieving remarkable results with just one herb. It is also important to recognize that Xu’s insistence on long-term medication and gradually increasing the dosage was a thoughtful approach. He understood that dampness is sticky and difficult to eliminate quickly. Only by persisting with long-term medication and gradually increasing the dosage could the medicinal power accumulate in the body, ultimately overcoming the dampness.
Effects of Cang Zhu
Nature and Taste
Taste: Spicy; Bitter; Nature: Warm
“Compendium of Materia Medica”: The flavor is strong and pungent.
“Pearl Bag”: Sweet and spicy.
“Crystal Essentials”: Bitter and sweet, warm, non-toxic.
Channels Entered
Enters the Spleen; Stomach; Liver channels
“Pearl Bag”: Foot Yangming, Taiyin.
“Compendium”: Enters the Foot Taiyin, Yangming, Hand Taiyin, and Taiyang channels.
“New Compilation of Materia Medica”: Enters the Foot Yangming and Taiyang channels.
“Revised Materia Medica”: Enters the Spleen and Liver channels.
Main Indications
Cang Zhu strengthens the Spleen, dries dampness, relieves depression, and dispels filth. It is used for excessive dampness obstructing the Spleen, fatigue, preference for lying down, epigastric fullness and abdominal distension, poor appetite, vomiting, diarrhea, dysentery, malaria, phlegm retention, edema, seasonal colds, wind-cold-damp bi syndrome, foot weakness, and night blindness.
Tao Hongjing: Eliminates evil qi.
Liu Wansuo: Brightens the eyes and warms the water organs.
“Pearl Bag”: Can strengthen the stomach and calm the Spleen; no other can eliminate all dampness and swelling.
Li Gao: Eliminates dampness and induces sweating, strengthens the stomach and calms the Spleen; a key herb for treating weakness.
Zhu Zhenheng: Dispels wind and benefits Qi, resolves all stagnation.
“Compendium”: Treats damp phlegm retention, or when accompanied by blood stasis forming a mass, and Spleen dampness leading to turbid discharge, slippery diarrhea, and intestinal wind.
“Yuqiu Drug Explanation”: Dries the Earth and benefits water, eliminates phlegm, promotes blood circulation, opens stagnation, removes obstructions, transforms dampness, eliminates symptoms, regulates sourness and eliminates decay, dispels miasma, and restores weakness in the muscles and bones, clarifying turbid urine.
“Materia Medica Seeking Origins”: Stops water diarrhea, food stagnation, summer heat diarrhea, and Spleen dampness leading to blood.
For wind-dampness: Used for wind-damp arthritis due to wind-cold-damp bi syndrome, can be combined with Qiang Huo, Fang Feng, Gui Zhi, and Qin Jiao; for damp bi, can be combined with Huang Bai and Niu Xi, such as in San Miao San and Si Miao San.
For strengthening the Spleen and stopping diarrhea: Used for dampness obstructing the Spleen, symptoms include abdominal distension and loose stools, often combined with Hou Po and Chen Pi, such as in Ping Wei San.
For dispelling cold and relieving the exterior: Used for external wind-cold, symptoms include headache, dizziness, chills, fever, and thick greasy tongue coating, can be combined with Jing Jie, Gao Ben, and Bai Zhi, such as in Shen Shu San.
For clearing obstructions and brightening the eyes: Used for eye diseases with internal and external obstructions, night blindness, can be combined with black sesame or pig liver.
For drying dampness and transforming phlegm: Used for phlegm-damp cough and wheezing, often combined with Ban Xia, Chen Pi, and Zhi Bai Bu.
Application of Cang Zhu in Traditional Chinese Medicine
For Damp Obstruction in the Middle Jiao
This herb is spicy and bitter, with a warm and drying nature, capable of aromatically transforming dampness and bitterness drying the Spleen’s dampness to eliminate the foul qi of the middle jiao. It also strengthens the Spleen and Stomach, promoting transportation, making it a key herb for drying dampness and strengthening the Spleen. Therefore, it is most suitable for symptoms of damp obstruction in the middle jiao, where the Spleen fails to transport, leading to abdominal fullness, fatigue, poor appetite, nausea, vomiting, diarrhea, and a white greasy tongue coating. It is often used in combination with Hou Po to enhance the effect of transforming dampness and to promote Qi to eliminate fullness, improving efficacy. For example, in the “Heji Bureau Formula” Ping Wei San, it is used with Hou Po and Chen Pi. For water-damp diarrhea, with clear and watery stools, and abdominal fullness, this herb can dry dampness and strengthen the Spleen, allowing the dampness to be eliminated, the middle jiao to function, and the diarrhea to stop. It is often combined with Fu Ling, Zhu Ling, and Ze Xie to enhance the treatment of dampness. For Spleen deficiency with excessive dampness, edema, or phlegm retention, this herb can eliminate dampness and strengthen the Spleen, allowing the dampness and phlegm to be transformed, often combined with Bai Zhu and Fu Ling to strengthen the Spleen and promote water metabolism. For cold-damp obstructing the Spleen, with a heavy body and cold limbs, bland taste, and abdominal fullness, it is advisable to combine with Rou Gui and Gan Jiang to enhance warming and dispersing power. If there are damp-heat rashes or damp-heat edema, it should be combined with Huang Bai, Huang Qin, and Mu Tong to clear heat and dry dampness.
For Wind-Damp Bi Syndrome
This herb is spicy, warm, and bitter, capable of dispelling wind, scattering cold, and eliminating dampness, making it suitable for wind-damp bi syndrome. Additionally, this herb excels at dispelling dampness, making it particularly suitable for bi syndrome with excessive dampness. It is often combined with Yi Yi Ren, Du Huo, and Qiang Huo for dispelling wind-dampness. If there is damp-heat bi pain, it should be combined with Shi Gao and Zhi Mu for heat-clearing.
For Wind-Cold Exterior Syndrome
This herb is spicy and dispersing, capable of opening the pores, inducing sweating, and expelling wind-cold evil qi, and it excels at overcoming dampness. Therefore, it is often used for wind-cold exterior syndrome with accompanying dampness, presenting with chills, fever, headache, body aches, and absence of sweating. It is often combined with Qiang Huo, Fang Feng, and Bai Zhi, which are spicy and warm exterior-releasing herbs.
Cang Zhu can also brighten the eyes and is used for various eye diseases
It treats night blindness and blurred vision, can be used alone or in combination. For example, in the “Sheng Hui Fang,” this herb is cooked with lamb liver.
Effects of Cang Zhu
(1) Regulates Gastrointestinal Motility
The water decoction can significantly reduce the tension of the isolated small intestine in rabbits and can counteract acetylcholine-induced spasms in the gastric smooth muscle and small intestine. It has a mild excitatory effect on the normal gastric smooth muscle of rats. The main active components are Atractylon and β-Eudesmol. The water decoction has been shown to improve diarrhea, body weight, and increased small intestine motility in Spleen deficiency model rats.
(2) Anti-Ulcer and Gland Suppression
This herb has a strong inhibitory effect on pyloric ligation ulcers and stress-induced ulcers; it significantly suppresses gastric juice volume, total acidity, and total digestive capacity in animals. Its suppression of gastric juice secretion is related to its inhibition of hormone release and reduction of steroid hormone stimulation on gastric acid secretion. Its anti-ulcer effect is also related to its enhancement of gastric mucosal defense factors. The volatile oil of Cang Zhu can also inhibit the secretion of salivary and intestinal glands, reducing saliva and intestinal fluid secretion.
(3) Hepatoprotective
Its extracts and Atractylon, β-Eudesmol, and Cang Zhu ketone have significant preventive effects on liver cell damage induced by CCl4 and D-galactosamine. The water decoction significantly promotes liver protein synthesis.
(4) Antibacterial
Cang Zhu extracts can eliminate the R plasmid of drug-resistant Shigella, reducing the development of bacterial resistance. Soaking Cang Zhu in 95% ethanol for 10 hours, then burning it until it turns to ash, significantly reduces the number of bacterial colonies in the air of a disinfected operating room compared to before disinfection. However, early in vitro studies found no significant antibacterial effect of Cang Zhu water decoction.
(5) Other Effects
Potassium Excretion
It has a significant effect on the excretion of potassium, sodium, and chloride. However, its water decoction does not have a diuretic effect on normal rats.
Sedative and Analgesic
The volatile oil has a central sedative effect at low doses, while at high doses, it exhibits central inhibition, and at even higher doses, it can cause respiratory paralysis and death. β-Eudesmol has analgesic effects, reducing the sensitivity of skeletal muscle acetylcholine receptors.
Disinfection
Cang Zhu and Ai Ye (mugwort) smoke disinfection has a significant sterilizing effect on various cells indoors, superior to ultraviolet light.
Effects on Blood Sugar
Cang Zhu decoction administered orally or alcohol extract administered subcutaneously can raise blood sugar levels in normal rabbits, but it has a hypoglycemic effect on alloxan-induced diabetic rabbits. The water extract can lower blood sugar levels in rats induced by streptozotocin. Some studies suggest that the effective components of Cang Zhu and adenine nucleotides competitively inhibit each other in the same mitochondria, thus interfering with the process of energy transfer.
Anti-Hypoxia
In a potassium 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 responsible for the anti-hypoxia effect is β-Eudesmol.
Central Inhibition
Both Mao Cang Zhu and Bei Cang Zhu, along with β-Eudesmol and Atractylon, have sedative effects on mice, inhibiting their spontaneous activity. The extracts and volatile oils of Mao Cang Zhu and Bei Cang Zhu at low doses enhance spinal reflexes, while at higher doses, they exhibit inhibitory effects, ultimately leading to respiratory paralysis and death. The extracts of Mao Cang Zhu and Bei Cang Zhu can enhance the sleep-inducing effects of barbiturates, with the main pharmacologically active components being β-Eudesmol and Atractylon.
Anti-Tumor
The volatile oil of Cang Zhu, Atractylon, and β-Eudesmol at 100 mg/ml have inhibitory effects on esophageal cancer cells in vitro, with Atractylon showing stronger effects.
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 suffering from rickets to a certain extent.
Effects on the Cardiovascular System
Cang Zhu has a mild inhibitory effect on the heart of toads and a mild dilating effect on the blood vessels of the hind limbs. A small dose of Cang Zhu extract administered intravenously can slightly raise blood pressure in rabbits, while a large dose can lower blood pressure.
Clinical Applications
Used to treat chronic gastritis, ulcer disease, gastrointestinal dysfunction, indigestion, bland taste, fullness in the upper abdomen, and greasy tongue coating.
Used to treat joint swelling and pain in arthritis and gout.
Used to treat night blindness and blurred vision.
Traditionally used to disinfect the air. During the Dragon Boat Festival, Cang Zhu, Bai Zhi, or Chao Pu, and Ai Ye are used for smoke disinfection.
Compatibility Applications of Cang Zhu
Combined with Xuan Shen: Cang Zhu dries dampness and strengthens the Spleen, raises Yang and dispels evil; Xuan Shen nourishes Yin, clears heat, and detoxifies. If dampness is not yet resolved but Yin fluids are already harmed, treating with only Yin-nourishing herbs may exacerbate dampness, while removing dampness may harm Yin. The combination of these two herbs balances the drying nature of Cang Zhu with the moistening nature of Xuan Shen, thus strengthening the Spleen, nourishing the kidneys, and harmonizing Yin and dispelling evil.
Combined with Hou Po: Cang Zhu is bitter, warm, and pungent, promoting Spleen function and drying dampness; Hou Po is bitter, pungent, and warm, eliminating dampness and promoting bowel movement. The combination of these two herbs, both pungent and drying, aids digestion and disperses phlegm-dampness, especially suitable for those with dampness, stagnation, and accumulation. By eliminating dampness, the Spleen can function, and the middle Yang can be invigorated, effectively resolving dampness-related swelling and dysfunction.
Combined with Fang Feng: This herb is spicy, dispersing, and bitter, capable of externally dispelling wind-damp evil and internally drying dampness and strengthening the Spleen. Fried Cang Zhu has a milder dispersing nature, focusing on drying dampness and strengthening the Spleen, while Fang Feng dispels wind and dries dampness, as “wind can overcome dampness.” This combination is particularly effective for treating excessive dampness and watery diarrhea; raw Cang Zhu has a strong dispersing nature, while combined with Fang Feng, it can dispel wind and induce sweating, treating both wind-damp bi pain, effectively addressing both dampness and wind evils.
Combined with Shi Gao: Cang Zhu dries dampness, disperses wind-cold externally, and transforms internal dampness; raw Shi Gao is cold, clearing and draining summer heat. The combination of one warming and one cooling herb balances the effects, drying dampness and clearing heat without harming the organs’ righteous Qi, effectively treating dampness transforming into heat, suitable for symptoms of summer heat, damp heat, intense thirst, and heaviness.
Combined with Huang Bai: Huang Bai is bitter and cold, with a thick flavor, descending to clear damp-heat in the lower jiao; Cang Zhu is spicy and dispersing, warm and drying, transforming dampness and strengthening the Spleen, addressing both internal and external dampness. Both herbs possess strong properties, and when combined, their bitter effects enhance the power of drying dampness; Huang Bai benefits from Cang Zhu’s warmth, clearing heat without harming Yang, resulting in significant effects in clearing heat and drying dampness, often used for lower jiao damp-heat symptoms such as red, swollen, and painful knees, weakness in the feet, or damp-heat discharge, with symptoms of greasy yellow tongue coating.
Combined with Xiang Fu: Cang Zhu is aromatic, spicy, and warm, awakening the Spleen and drying dampness, thus eliminating phlegm; Xiang Fu is a Qi-regulating herb that smooths the liver, effectively relieving Qi stagnation. When Qi and blood flow smoothly, symptoms of chest and hypochondriac fullness can be alleviated. The combination of these two herbs treats both liver and Spleen, harmonizing the liver and regulating the Spleen, primarily addressing liver-Spleen stagnation.
Combined with Hei Zhi Ma: Cang Zhu is spicy, warm, and drying, strengthening the Spleen and drying dampness; Hei Zhi Ma is sweet and neutral, nourishing the liver and kidneys while moistening the five organs. The combination of these two herbs, one drying and one moistening, complements each other, strengthening the Spleen and moistening dryness, effectively treating symptoms of food stagnation and Spleen deficiency with a thin greasy tongue coating.
Combined with Shen Qu: This herb has a strong drying effect, and when dampness is eliminated, the Spleen and Stomach can function properly. Shen Qu aids digestion and harmonizes the Stomach. The combination of these two herbs enhances the effects of digestion and strengthening the Spleen, suitable for treating food stagnation, damp obstruction in the Spleen and Stomach, presenting with fullness in the chest and abdomen, poor appetite, nausea, vomiting, diarrhea, and a white greasy tongue coating.
Combined with Chuan Jiao: Chuan Jiao effectively disperses Yin-cold, warms the middle, and stops pain; Cang Zhu excels at externally dispelling wind-dampness and internally drying Spleen dampness, focusing on drying dampness and promoting Spleen function. The combination of these two herbs warms the middle and dries dampness, allowing cold-dampness to be eliminated, and the Spleen and Stomach to function properly, effectively stopping diarrhea, suitable for symptoms of prolonged diarrhea with thick white greasy tongue coating.
Recipes Using Cang Zhu
Cang Zhu Winter Melon Damp-Dispelling Soup
Ingredients: Cang Zhu 15g, Ze Xie 15g, Winter Melon 250g, Lean Pork 500g, Ginger slices, salt, and chicken essence to taste.
Method:
(1) Clean Cang Zhu and Ze Xie. Clean and cut winter melon into pieces. Clean and cut lean pork into pieces.
(2) Boil water in a pot, add lean pork to blanch and remove blood.
(3) Place Cang Zhu, Ze Xie, winter melon, lean pork, and ginger slices into a pot, add appropriate amount of water, bring to a boil, then simmer for 1 hour, seasoning to taste.
Effects: Cang Zhu can lower blood sugar and blood lipids for weight loss. Ze Xie promotes water metabolism, showing significant efficacy in treating hyperlipidemia, diabetes, fatty liver, and during stroke recovery. Winter melon is traditionally known for its weight loss properties. This soup can aid in weight loss and promote health.
Pork Liver Tofu Wraps
Ingredients: Pork liver, pork, walnut kernels, pine nuts, black fungus, dried shrimp, pork, scallops, tofu, Cang Zhu.
Method:
(1) Chop pork, walnut kernels, pine nuts, black fungus, dried shrimp, pork, and scallops into filling.
(2) Hollow out the tofu and stuff the prepared filling inside.
(3) Steam the stuffed tofu until cooked.
(4) Cook the stuffed tofu with Cang Zhu and pork liver until the liver is cooked.
(5) Slice the cooked pork liver and serve with tofu.
Health Benefits: Cang Zhu has eye-brightening effects, and cooking it with pork liver enhances the liver’s eye-brightening properties. If pork liver is replaced with lamb liver, the dish’s therapeutic effects will be even better. Additionally, the combination of pork liver and tofu is beneficial for the liver. “Pork Liver Tofu Wraps” are suitable for consumption in all seasons, especially for those who often stay up late or have a busy nightlife.
Yellow Braised Ginseng and Cang Zhu Lamb Liver
Main Ingredients: Lamb liver 500g
Auxiliary Ingredients: Yulan slices 50g, fresh mushrooms 50g, Cang Zhu 10g, Xuan Shen 10g
Seasonings: Soy sauce 50g, sweet bean sauce 10g, scallions 17g, dried red chili 1g, rendered lard 100g, white sugar 35g, ginger 8g
Method:
(1) Blanch, cut into strips, and score: Clean the lamb liver, blanch it in boiling water, cut it into 2.5 cm strips, and score a cut with a bamboo stick.
(2) Prepare ingredients: Cut Yulan slices into 3 cm long and 0.6 cm thick; slice mushrooms and blanch them in boiling water. Clean Cang Zhu and Xuan Shen, and decoct them into a concentrated juice.
(3) Braise: Heat 50g of lard in a wok over medium heat until 60% hot, add white sugar and stir-fry until it changes color, then add 50g of clear soup, soy sauce, chopped scallions and chili, ginger, Yulan slices, and mushrooms, stir-fry briefly, and transfer to a bowl. In the same wok, heat lard until 70% hot, add sweet bean sauce and stir-fry until fragrant, then add lamb liver, medicinal juice, clear soup, Shaoxing wine, mushrooms, and Yulan slices, braise until the soup reduces to one-third, remove ginger and scallions, and serve.
Barley and Cang Zhu Lamb Soup
Main Ingredients: Lamb (fat and lean) 500g, lamb bones 100g
Auxiliary Ingredients: Barley 50g, Fu Ling 25g, Cang Zhu 10g, white radish 500g
Seasonings: Scallions 5g, ginger 5g, Sichuan pepper 5g, white pepper 1g, salt 2g, cooking wine 5g
Method:
(1) Cut lamb and white radish into pieces.
(2) Slice ginger and chop scallions for later use.
(3) Blanch lamb and lamb bones in boiling water to remove the gamey taste, then rinse in clean water and place in a clay pot.
(4) Add ginger slices, Cang Zhu, Sichuan pepper, Fu Ling slices, barley, and white radish, bring to a boil over high heat.
(5) Add salt, white pepper, and cooking wine, then simmer on low heat for about 60 minutes.
(6) Add chicken essence and sprinkle with chopped scallions before serving.
Health Benefits: This soup combines barley, Fu Ling, Cang Zhu, white radish, lamb, and lamb bones, with the primary effects of dispelling wind, eliminating dampness, scattering cold, and strengthening the Spleen and Stomach.