<img class="wp-image-13031 size-full" src="https://whatsintcm.com/wp-content/uploads/2020/07/p45-4-1大戟.png” alt=”” width=”586″ height=”884″ /> Euphorbia Root (Hong Ya Da Ji / Red Sprout Euphorbia Root) (Rough, twisted red longitudinal striations, firm texture)

Hong Ya Da Ji / Red Sprout Euphorbia Root

【Naming】

Da Ji (Euphorbia Root)

 【Source】

Shen Nong’s Herbal Classic, Lower Grade

 【Common Usage Level】

E

 【Botanical Origin】

The dried root of Euphorbia pekinensis Ruperecht, of the Euphorbiaceae family. Hong Ya Da Ji (Red Sprout Euphorbia Root) is the dried root of Knoxia valerianoides Thorel, of the Rubiaceae family.

 【Characteristics】

(1) Jing Da Ji (Peking Euphorbia Root): It is cylindrical or conical in shape, 15~20㎝ long, with a rough, grayish-brown surface with lateral roots. The top is often enlarged, gradually thinning downwards, with straight longitudinal grooves. It is hard and not easily broken, with a bitter and astringent taste.
(2) Hong Ya Da Ji (Red Sprout Euphorbia Root): It is cylindrical, conical to spindle-shaped, often with stem scars at the top, about 3~7㎝ long and about 0.5~2㎝ in diameter. The lower part has 2~3 branch roots and a few fine roots. The outer surface is reddish-brown and slightly purple, with longitudinal lines, and slightly twisted, shaped like animal teeth, and has a tough texture. It has a slight odor, and a sweet, slightly spicy taste.

 【Processing】

1. Raw Da Ji 2. Vinegar-processed Da Ji

 【Identification】

“The purple Da Ji from Hangzhou is considered the best.” – *Compendium of Materia Medica*. “Red Sprout Da Ji with slightly reddish flesh is genuine.” – *Verified Formulas for New Compilation*.
Jing Da Ji (Peking Euphorbia Root) is best when it is dry, the roots are stout and fleshy, free of mud, and has no fibrous roots. Hong Ya Da Ji (Red Sprout Euphorbia Root) is best when the roots are long and stout, reddish-brown in color, free of mud and fibers, and has a firm texture.

 【Category】

Root Category