Da Huang (Jiu Zhi)

English name: Rhubarb Root

Latin name: Rhizoma Rhei et Radix (Wine Washed from Tang Gu Mountain)

酒制大黃

Sold in lbs (454g)

Jiu Da Huang (wine-washed Da Huang) is a more moderate purgative compared to Sheng Da Huang. The alcohol (rice-wine) in which the wine-washed herb is soaked lends its upward bearing to the herb making it appropriate for upper burner heat disorders. It also increases its ability to move blood. When using either form of Da Huang, brief cooking will elicit the purgative function of the herb. Long-cooking markedly reduces that function. The best method to use if wanting to post-add Da Huang is to put the Da Huang (usually 3-6 grams) in a few ounces of water to soak while the other herbs soak and cook, and then add both the herb and the soaking-water into the decoction in the last 4-5 minutes.