Arillus Longan(Longan Aril).

TCM Herbalism:Medicinals and Classifications. ✵The TCM herbalism is also known as pharmaceutics of Traditional Chinese Medicine, or Chinese pharmaceutics, is the branch of health science dealing with the preparation, dispensing, and proper utilization of Chinese herbs. It is majorly composed of Introduction of Chinese Medicinals, Classification of Chinese Herbs, Formulas, and Patent medicines.

Classifications of Herbs:Blood Tonics,Herbs for Nourishing the Blood.

 TCM Herbs Icon14 Introduction: Blood Tonics,Herbs for Nourishing the Blood: also known as blood-tonifying herbs, an agent or substance herbs that tonifies the blood in treating blood deficiency of the heart and liver, marked by pallor, dizziness, tinnitus, palpitations, insomnia, oligomenorrhea or amenorrhea, also known as blood-nourishing herb.

Classifications of Herbs.

 TCM Herbs Icon 14 Introduction: The Blood Tonics,Herbs for Nourishing the Blood. are known including:, , , .

 ✵Till the date March 19th, 2020, there are Totally [4] kinds of common TCM herbs, [6] kinds of related plant species, are recorded in this category. These Blood Tonics,Herbs for Nourishing the Blood. are briefly introduced separately:

Arillus Longan(Longan Aril).

 Arillus Longan Brief Introduction: The Herb Arillus Longan is the dried aril of dimocarpus longan Lour.(family Sapindaceae), used to nourish the blood and induce tranquilization for the treatment of palpitation, dizziness and insomnia. The herb is commonly known as Arillus Longan, Longan Aril, Lónɡ Yǎn Ròu.

 Dimocarpus longan Lour ✵Common herbal classics and other famous herbal classics defined the herb Arillus Longan(Longan Aril) as the dried aril of the plant species (1).dimocarpus longan Lour. It is a plant of the Dimocarpus genus, the Sapindaceae Juss family of the Sapindales order. This commonly used species is introduced as:

 (1).Dimocarpus longan Lour.: The tree is commonly known as Lónɡ Yǎn. The fruit Longan is normally called "GuiYuan", is a subtropical luxury specialty, the history of the South "longan" and North "Ginseng,". Longan fruit is rich in nutrients, loved by the people since ancient times, but as a valuable tonic, its nourishing function is obvious.

 Environment is critical to the production of longan, longan can grow only in limited space in the world, usually in subtropical, temperate climates without severe frost partial areas. Therefore, longan has always been known as Lingnan good fruit, but also for its medicinal either eaten fresh on the market demand.

 Dimocarpus longan Lour Longan fruit is a specialty of southern China, more than 2,000 years of cultivation history. Fruit shape rounded, spherical shell with meat such as projectile size, meat-containing pulp. Flesh white when fresh, full of water, taste sweet as honey. Once dried it becomes dark green, quality, flexibility, called longan.

 Longan, longan scientific name for fruit cultivation in southern China, prolific in Guangdong and Guangxi regions. In litchi, banana, pineapple fruit with Jane four southern China. It's height also long and slightly smaller, white flowers, into a reality in early autumn. Its fruits of the earth and fall, shape round, such as projectile was slightly less than the lychee, green-brown skin. Peel the crystal-clear partial white, red and black music visible flesh stone, mimicking eyes, so to "longan" name it.

 Dimocarpus longan Lour Dried longan is welcomed by consumers as nutritional supplements, in various parts of China it has a big consumer market. Longan fruit contains water, which is an indispensable condition for microbial growth and reproduction. In the absence of moisture conditions, microbial growth and reproduction inhibited. Longan fruit contains 50% to 70% water, but also contains nutrients, such as sugars, proteins, vitamins, etc., which is high quality natural microbial culture. Longan dry roasted, is the use of thermal effects will reduce the moisture in the fruit to a certain extent, so the concentration of soluble substances increased to the extent of microbial difficult to use. The thermal effect of the dry longan reduce the moisture content, the enzyme activity is also inhibited so that it can be saved for a long time.

 Dimocarpus longan Lour Dried longan particles appearance round, uniform size, shell yellow, the outer slightly powder. Shell hard and brittle, friable pinching, biting with teeth nuclear fragile and there was a noise, thick, meaty and brown spots transparent, flesh surface with a layer of fine wrinkles, a circle of red stalk portion. Meathead and putamen sticky, slightly sticky touch flesh, flesh and Nuclear easy to peel. Sweet with the fragrance, nothing to eat a hard time feeling less residue after chewing, flesh moisture content of 15 to 19%; dried longan in the south, but more for water to drink, or with jujube, lotus and other people drink soup.

 Ecological environment: It prefers warm and humid. It is widely cultivated from the southwest to the southeast of China, most abundant in Taiwan, followed by Guangdong, south of Guangxi, and Yunnan, which is mostly cultivated on the river banks and gardens.

 Trait identification:The aril is irregular and often agglomerated, 1~1.5 cm long, 1~3.85cn wide and about 1 mm thick. Yellowish-brown to brown, translucent. The outer surface (near the skin) is wrinkled and uneven; The inner surface (adhering to the side of the seed) is bright, with fine longitudinal wrinkles. Soft and smooth, sticky. The smell is slightly fragrant and the taste is very sweet. The herb which sizes big and thick, color yellow-brown, translucent, sweet thick is better.


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