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01
Effects
Dang Shen (Codonopsis pilosula) is known for its ability to tonify the middle and augment qi, strengthen the spleen, and benefit the lungs.
02
Indications
It is used for conditions such as spleen and lung qi deficiency, poor appetite, fatigue, cough with shortness of breath, insufficient qi and blood, pale complexion, palpitations, shortness of breath, thirst due to fluid damage, and internal heat leading to thirst.
03
Harvesting Methods
The harvesting period for Dang Shen is generally between 3 to 5 years, with seedlings transplanted at 3 to 4 years. The cultivation age significantly affects the yield of Dang Shen. For instance, 3-year-old Dang Shen from Banjiao can yield nearly double compared to 2-year-old plants. Similarly, extending the cultivation period increases the total saponin accumulation in Dang Shen almost exponentially, with total saponin content being nearly identical.In flat areas and low-altitude mountains, if managed properly with fertile soil and adequate fertilization, the harvesting period can be shortened by a year. In regions like Shanxi, Dang Shen is often cultivated using seedling transplantation, allowing for harvest in just 2 years from sowing to collection.The harvesting season for Dang Shen begins when the above-ground parts wilt in autumn and continues until the plants sprout in the following spring. Autumn harvesting yields roots that are rich in powder, have a high drying rate, and are of good quality. Spring harvesting occurs when the ground thaws. As the ground temperature rises in spring, the sprouting of Dang Shen consumes the stored nutrients in the roots, leading to a decrease in both quality and yield.During harvesting, choose a sunny day, first remove the supports, cut off the vines, and then use a hoe to dig a trench about 30 cm deep at one end of the harvesting area, carefully excavating to extract the roots. Fresh Dang Shen roots are brittle, tender, and prone to breakage, and harvesting can cause the milky sap to ooze from the roots, affecting quality. Care should be taken to avoid damaging the roots. Larger roots are transported for processing, while smaller roots can be used for transplantation.
04
Processing Methods
After digging up the roots, shake off the soil and wash with water. First, sort them by size and length into categories of old, large, and medium roots, and dry them until they are soft (able to wrap around a finger without breaking). Then, grasp the Dang Shen in handfuls or place them on a wooden board to rub. If the roots are too dry, soak them in water before rubbing. After rubbing, dry them again, repeating this process 3-4 times to ensure the skin and flesh are tightly adhered, plump, and elastic. Excessive rubbing can turn them into a paste, affecting quality. After rubbing, place them outdoors to dry to prevent mold, and dry until about 80% dry before storage. The typical dry to fresh ratio is 1:2.
05
Preparation Methods
Remove impurities from the raw herbs, washing them with warm water in winter and cold water in spring, summer, and autumn. Place them in a basket and cover with a damp cloth. The next day, remove the leaves and cut the top and bottom into slices, with each slice about 6 cm long, and then dry them.
06
Storage Methods
Dang Shen is generally stored in cardboard boxes lined with moisture-proof paper, with each box weighing about 20 kg. Store in a dry, ventilated place with a temperature not exceeding 28°C and a relative humidity of 65-75%, with a safe moisture content of 11-14%.
This product is rich in carbohydrates and is prone to mold and insect damage. Harmful pests include tobacco moths, sawtooth grain beetles, black fungus beetles, rice weevils, and others. Infested products often show numerous holes, with visible insect droppings and damage marks, and in severe cases, only empty shells remain.
Before storage, strict quality checks should be conducted to avoid contamination with bacteria and insect eggs. During storage, if the product becomes damp, it can be air-dried using the “horizontal and vertical pressure ventilation method” during March-April to prevent uneven drying and moisture absorption. In high-temperature and high-humidity seasons, it can be baked at around 60°C and then sealed for storage, or a dehumidifier can be used. Additionally, every month or so, use aluminum phosphide for fumigation to prevent insect damage. In suitable conditions, vacuum sealing with nitrogen (or carbon dioxide) can be employed for preservation.
07
Selected Formulas
1. Qing Fei Jin (Clear Lung Gold) – tonifies original qi, opens the voice, and aids muscle strength: 1 jin of Dang Shen (soft and sweet, sliced), 0.5 jin of Sha Shen (Glehnia littoralis, sliced), and 4 liang of longan flesh. Boil in water to concentrate the juice until it forms droplets. Store in porcelain. Take one wine cup, mix with hot water, or add to the decoction. (From “De Pei Ben Cao”)2. For treating diarrhea and postpartum qi deficiency leading to prolapse: 2 qian of Dang Shen (remove leaves, stir-fried with rice), 1.5 qian each of Huang Qi (Astragalus membranaceus, stir-fried), Bai Zhu (Atractylodes macrocephala, stir-fried), Rou Dou Kou (Myristica fragrans), and Fu Ling (Poria cocos), 2 qian of Huang Shan Yao (Chinese yam, stir-fried), 6 fen of Sheng Ma (Cimicifuga foetida, honey-fried), and 7 fen of Zhi Gan Cao (honey-fried licorice). Add 2 slices of ginger and decoct, or add 5 fen of processed Fu Zi (Aconitum carmichaelii). (From “Bu Zhi Yi Bi Yao”)Source: Internet
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