Wu Yao (Spindle-shaped, slightly curved, constricted in the middle like beads, yellowish-brown, sparse root scars, hard texture)

Wu Yao

Wu Yao Slices (Wheel-like pattern) (Radiating texture)

【Naming】

Wu Yao

 【Source】

Bencao Shiyi (Tang Materia Medica)

 【Commonly Used Degree】

C

 【Botanical Origin】

Root of Lindera strychnifolia F. Vill., family Lauraceae.

 【Characteristics】

The root is cylindrical or spindle-shaped, slightly curved, slightly pointed at both ends, enlarged in the middle, or enlarged and constricted into a beaded shape (Wu Yao beads), 10~15㎝ long, and the enlarged part is 1~2㎝ in diameter. The surface is yellowish-brown, with longitudinal wrinkles and transverse cracks. The bark is easy to fall off, exposing the fibrous xylem. The texture is hard and not easy to break.
Prepared slices are divided into thin slices and thick slices, both of which are approximately circular. Thick slices are sometimes obliquely cut into ellipses, 1~2㎝ in diameter, about 1.5㎜ or less thick, flat and elastic. The cut surface is yellowish-white to light brown, with a darker center, radiating texture (medullary rays) and ring marks (growth rings), commonly known as “Chrysanthemum pattern”, evenly visible. The odor is slightly bitter and spicy. Wine-prepared Wu Yao: The color deepens after being stir-fried with wine.

 【Processing】

1. Raw Wu Yao 2. Wine-Prepared Wu Yao

 【Identification】

《Zheng Lei Ben Cao》: “And the world says that the one from Tiantai is the best”, “The one from Tiantai is the best”, “The root is best when it is shaped like a wheel hub and beaded”. 《Pu Ji Fang》: “Wu Yao does not need the one from Tiantai, but the soft, white, fragrant and spicy one is good”. 《Pu Ji Fang》: “Use Wu Yao to grind. The soft, white, fragrant and spicy one from Hongzhou is good.” 《Chi Shui Xuan Zhu Quan Ji》: “Wu Yao that has been aged for a long time and is white and spicy is good.” 《Ben Cao Bei Yao》: “The root has wheel hub patterns and is shaped like beads, which is good.”
1. Wu Yao whole: The best is dry, large, tender, light yellow in color, and has a strong fragrance when broken.
2. Wu Yao slices: The best are flat and not curled, red and slightly white in color, without black spots, thin slices, and complete without being broken. The best is produced in Tiantai, Zhejiang.

 【Category】

Root Category