Sparganii Rhizoma
Sparganii Rhizoma (Ovoid, round at the top and sharp at the bottom with knife marks, grayish-yellow, firm and heavy)
Black Sparganii Rhizoma (Many nodular round dots)
Small Black Sparganii Rhizoma
Two kinds of Sparganii Rhizoma slices
Sparganii Rhizoma slices (stir-fried with vinegar below)
【Naming】
【Source】
Ben Cao Shi Yi (Supplement to Materia Medica)
【Common Usage Degree】
D
【Botanical Origin】
Jing San Leng (Sparganii Rhizoma) is the dried rhizome of Sparganium stoloniferum Buch.-Ham. of the Sparganiaceae family. Jing San Leng (Sparganii Rhizoma) is also from the dried tuber of Scirpus yagara Ohwi etc. of the Cyperaceae family.
【Characteristics】
(1) San Leng (Sparganii Rhizoma): It is the rhizome of the Sparganium plant, presenting as a flattened oval, long conical, or oval shape, sometimes resembling a “crucian carp.” Its long diameter is 3-5.5 cm, and its short diameter is 2-3.5 cm. The base is often cut into a pointed shape, and the top is enlarged, with residual stem marks. It is round at the top and sharp at the bottom. The surface is yellowish-white, rough, and uneven, with many nodular protruding round dots (scars left after removing fibrous roots). Some have the fibrous roots completely removed, so the whole shape is multi-faceted, with knife marks and numerous dot-like root scars. The texture is firm and relatively light. The cut surface is yellowish-white, scattered with inconspicuous vascular bundle small dots. It tastes slightly sweet and slightly numbing.
(2) Jing San Leng (Sparganii Rhizoma): This product is spherical, resembling a “dark plum” but larger, yellowish-white, 3.5 cm long, and 2-3.5 cm in diameter. The base is slightly pointed and slightly curved, and the top is enlarged with residual stem marks. The surface is dark brown or grayish-yellow, slightly shiny, with about 5-8 ring-shaped nodal scars and numerous straight, wrinkled grooves. The lower part of the rhizome has numerous nodular protruding small dots, which are fibrous root scars, and has knife marks. The texture is hard and firm, light and spongy, with a slight odor and a bland taste.
The medicinal name for both is “Jing San Leng (Sparganii Rhizoma)“. The botanical source of Black Sparganii Rhizoma is Scirpus yagara Ohwi of the Cyperaceae family. The product names and plant names of the two are exactly the opposite, which is easy to confuse and should be distinguished.
The outer skin of the prepared slices is yellowish-white or light yellow, and the cut surface is yellowish-white. The outer circle is lighter in color, and becomes darker inward, with numerous inconspicuous small white veins in the middle. The taste is bland and slightly numbing and spicy. Vinegar-fried Sparganii Rhizoma: The color becomes darker after processing with vinegar.
【Processing】
1. Raw Sparganii Rhizoma 2. Vinegar-fried Sparganii Rhizoma
【Identification】
Ben Cao Shi Yi (Supplement to Materia Medica): “Jing San Leng (Sparganii Rhizoma) is yellow in color, heavy in weight, and shaped like a small crucian carp.” “There is also Black Sparganii Rhizoma, which is shaped like a dark plum but slightly larger.” Zheng Lei Ben Cao (Classified Materia Medica): “The best are those that are shaped like small crucian carp and are heavy.” Ben Cao Meng Quan (Introductory Materia Medica): “The best are those that are shaped like crucian carp, yellowish-white, and heavy.”
【Category】
Rhizomes