Platycodon Root
Wild Platycodon Root (Rhizome head with stem scars, twisted longitudinal grooves)
Platycodon Root (Fusiform, tapering downwards, yellowish-white, with fissures in the bark)
Cultivated Platycodon Root
Spring Platycodon Root
Wild Platycodon Root Slices
Platycodon Root Slices
Platycodon Root Slices (Golden heart jade border, Chrysanthemum heart)
Honey-fried Platycodon Root Slices
【Naming】
【Source】
Shen Nong’s Herbal Classic of Materia Medica, Lower Grade
【Common Usage Level】
A
【Botanical Origin】
The root of Platycodon grandiflorum A. DC. of the Campanulaceae family, after removing the outer bark and drying.
【Characteristics】
The dried root is long fusiform or long cylindrical, tapering towards the lower part, sometimes branched and slightly curved, with a rhizome (rhizome head) at the top, with many semi-circular stem scars (stem bowls) that are obvious. The total length is 6~15~30㎝, the diameter is 0.5~1~2㎝. The cork layer is often removed. The surface is grayish-white or light brown, shrunken, with transverse lines on the upper part and longitudinal grooves throughout the body, especially in the lower part, and with whitish or light brown lenticel-like root scars that are slightly extended laterally. The texture is firm and brittle, and it is easy to break.
Prepared slices are mainly flattened oblique slices, but also have transverse slices or vertical slices. The cut surface shows a yellowish-white color, the cut surface is rough, with a chrysanthemum-like heart and light brown ring pattern. There are a few fissures in the bark, the cambium ring is obvious, and the wood is dense. The taste is sweet and then bitter.
【Processing】
1. Raw Platycodon Root 2. Honey-fried Platycodon Root
【Identification】
《Universal Relief Prescriptions》: “Platycodon Root is genuine if it has a heart and tastes bitter, and it is *jixie* if it has no heart and tastes bitter, so do not use it by mistake.” 《Classified Collection of Medical Formulas》: “Platycodon Root is genuine if it has a heart and tastes bitter. *jixie* has no heart and tastes sweet.” 《Essentials of Materia Medica》: “The root that is firm, straight, and white is good.”
Good quality is indicated by a long rhizome head, thick and even pieces, firmness, whiteness, and a bitter taste. Poor quality is indicated by small, many branches, uneven pieces, a broken rhizome head with a long hollow inside, and a grayish-white color with no bitter taste. Moldy or worm-eaten herbs should not be used.
【Identification Terminology】
1. Golden Heart Jade Border (Golden Well Jade Border): The cortex of the Platycodon Root cross-section is white, the xylem is light yellow, and there is a light brown ring (cambium) at the junction.
【Chapter】
Root Category