The Story of Cang Zhu (A Traditional Chinese Medicine Perspective with Dietary Recipes)
Cang Zhu (Atractylodes macrocephala) is a herb used to transform dampness, derived from its rhizome. It is harvested in spring and autumn, cleaned of soil, dried, and the fibrous roots are removed. Its taste is pungent and bitter, and it is warm in nature. It enters the Spleen (Pi), Stomach (Wei), and Liver (Gan) meridians. … Read more