Asari Radix et Rhizoma (Xì Xīn) (Curled mass, rhizome horizontal cylindrical, gray-brown nodes, leaves connected to the rhizome and roots below)

Liaoning Asari Radix et Rhizoma (Xì Xīn) (Leaves wrinkled longitudinally or damaged, thin in texture, short thorny branch roots, fine roots growing on both sides of the rhizome, with a numb and burning sensation)

Asari Radix et Rhizoma (Xì Xīn)

Asari Radix et Rhizoma (Xì Xīn)

Asari Radix et Rhizoma (Xì Xīn)

Asari Radix et Rhizoma (Xì Xīn)

【Naming】

Asari Radix et Rhizoma (Xì Xīn)

 【Source】

Shen Nong’s Classic of Materia Medica, Superior Class

 【Common Use Level】

A

 【Botanical Origin】

The dried, whole plant with roots of Asarum heteropoides F. Schm var.mandshuicum (Maxim.) Kitag. (Liaoning Xixin) or Asarum sieboldii Miq. (Hua Xixin), belonging to the Aristolochiaceae family.

 【Characteristics】

There are 1-2 leaves connected to the rhizome and roots below. The basal leaves are cordate-reniform with long petioles bearing longitudinal stripes. The leaves are often wrinkled longitudinally or damaged, thin in texture, gray-green, sometimes with yellow, brittle and easily broken. The rhizome is irregularly cylindrical, lying horizontally, brown on the surface with obvious nodes, and residual leaves at the upper end. The roots are thin cylindrical, about 5-10cm long and about 1mm wide, brown or yellowish-brown on the surface, densely growing on the nodes, with a smooth surface and scattered small branch roots, sometimes the branch roots are short and thorny. The fine roots grow entirely on both sides and below the rhizome, often with fibrous roots. It has an aromatic odor and a pungent, numbing, and spicy taste, followed by a numb and burning sensation.
Prepared slices: small sections of roots, rhizomes, and leaves, about 1-3cm long. The cross-section of the root is off-white without significant characteristics.

 【Identification】

《Zheng Lei Ben Cao》: “Minister Yu Xi and others respectfully state that Fan Ziyun: The best Asari Radix et Rhizoma (Xì Xīn) comes from Huayin and is white in color.” 《Pu Ji Fang》: “Asari Radix et Rhizoma (Xì Xīn) from Huayin is the best.” 《Yi Fang Lei Ju》: “Remove the reed and leaves from Asari Radix et Rhizoma (Xì Xīn), those from Huazhou are the best.” 《Ben Cao Pin Hui Jing Yao》: “Those that are slender and dark brown are good.” 《Ben Cao Gang Mu》: “[Cheng said] Asari Radix et Rhizoma (Xì Xīn) not from Huayin cannot be considered genuine,” “[Song said] All are not as good as those from Huayin.” 《Ren Shu Bian Lan》: “The northern Asari Radix et Rhizoma (Xì Xīn) is good.” 《Liang Lie Jian Bie》: “Those with a strong and fresh aroma are good.”
The best are those with ash-yellow roots, green leaves, and a pungent and tongue-numbing taste.

 【Category】

Whole Herb