Hang Mai Dong (Enlarged spindle shape, slightly pointed at both ends, yellow color, longitudinal wrinkles, soft texture, translucent, sticky when chewed)

Ophiopogon Root (Cun Dong)

Ophiopogon Root (Top grade, lower second grade)

Ophiopogon Root (Top) Pseudostellariae Radix (Bottom)

【Name】

Ophiopogon Root

 【Source】

Ben Jing, Top Grade

 【Common Usage Level】

A

 【Botanical Origin】

Tuberous roots of Liliaceae Liriope spicata Lour., Ophiopogon japonicus Ker-Gawl., and closely related plants of the same genus.

 【Characteristics】

The tuberous roots are spindle-shaped, slightly pointed at both ends. Ophiopogon root is about 2.5~4.5㎝ long, with a central diameter of 5~7㎜. The outer surface is yellowish-brown or light yellowish-white, with irregular longitudinal wrinkles. The texture is soft, translucent, and the fractured surface is whitish. It is adhesive and has a flat cross-section. The central column is small and located in the center of the root. The odor is weak, the taste is slightly sweet, and it is sticky when chewed.

 【Processing】

1. Use raw. 2. Cinnabar (Sha) Ophiopogon root. 3. Stir-fried Ophiopogon root

 【Identification】

《Annotations to the Classic of Materia Medica》: “The plump and large ones are preferred.” 《Essential Compendium of Materia Medica》: “The root tops with plump and large ones are preferred.” 《Compendium of Materia Medica》: “Roots collected in April, the plump and large ones are preferred.” 《Seeking Truth in Materia Medica》: “The plump and large ones are good.”
It is best to have whole, plump, yellowish-white, translucent, soft, aromatic, and sticky when chewed, without mold or deterioration. Broken, thin, reddish-yellow in color, and bland in taste are secondary.

 【Category】

Roots