Classifications of Herbs:Herbs Clearing Heat and Drying Dampness.

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:Herbs Clearing Heat and Drying Dampness.

 TCM Herbs Icon05 Introduction: Herbs Clearing Heat and Drying Dampness: an agent or substance bitter in taste and cold in property that is effective for eliminating heat and dampness, usually used in the treatment of diseases caused by damp-heat, such as acute jaundice, acute dysentery, urinary infection, eczema, boils and abscesses.

Classifications of Herbs.

 TCM Herbs Icon 05 Introduction: The Herbs Clearing Heat and Drying Dampness are known including:, , , , , , , , , , , , , , ,, , , , , , .

 ✵Till the date Oct 10th,2019, there are totally [22] kinds of common TCM herbs, [53] kinds of related plant species, are recorded in this category. These Herbs Clearing Heat and Drying Dampness are briefly introduced separately:

Herba Portulacae(Purslane Herb).

 Purslane Herb Brief Introduction: The Herb Herba Portulacae is the dried aerial part of Portulaca oleracea L.(family Portulacaceae), used for treating dysentery with bloody stools, and externally for boils and sores, eczema, erysipelas, and snake- and insect-bite. The herb is commonly known as Herba Portulacae, Purslane Herb, Mǎ Chǐ Xiàn.

 ✵The herb Herba Portulacae(Purslane Herb) is the dried aerial part of (1). Portulaca oleracea L., it is a plant of the Portulaca Genus, the Portulacaceae family of the Caryophyllales order. This commonly used species is introduced as:

 Portulaca oleracea L.01 (1).Portulaca oleracea L.: The Portulaca oleracea L., is a plant of the Portulacaceae family and Portulaca genus, it is commonly known as "Portulaca oleracea", "common purslane, verdolaga, red root, or pursley", or "Ma Chi Xian", annual fleshy herbs, whole plant smooth glabrous, 20~30 cm high. Stems cylindrical, supine or oblique up, scattered from the base, the sun often with light brown red or purple. Leaves are alternate or opposite, petiole very short, fat leaves fleshy, obovate or spatulate, 1~3 cm long, 5~14 mm wide, apex obtuse, sometimes emarginate, base broadly cuneate, entire, dark green at upper part, dark red at lower part. Flowers are bisexual, smaller, yellow, usually 3~5, clusters of axils of apical leaf; 4~5 involucral bracts, triangular-ovate; 2 sepals, opposite, ovate, base united with ovary; 5 petals, inverted heart-shaped, apex dimpled; 8~12 stamens, medicine yellow; 1 pistil, ovary semi-inferior, 1 room, style top 4~6 split to form a linear stigma. Capsule shortly conical, brown, capped; seeds numerous, dark brown, with a fine surface. Its flowering period is from May to September, fruiting from June to October.

 Portulaca oleracea L.02 Purslane is an annual, herbaceous plant, with branched, decumbent on fairly ascending stems of up to 50 cm, and which are reddish, fleshy and glabrous. The leaves measure 0.5 to 3.3 x 0.2 to 1.5 cm, are obovate, entire and fairly papillose. The flowers are yellow and solitary or in axillary groups of two or three. The fruit is in a capsule (pyxidium) of up to 7 mm. The seeds are 0.6 to 1 mm; they are reniform, black, and maintain their germinating capacity for eight to ten years. Of orthodox behavior in germination, their viability is maintained much more if they are stored dry at a low temperature.

 Ecological environment: It grows in the fields, in the waste, by the roadside. It is distributed all over the areas of China, and many other areas outside China.

 Trait identification: The dry whole herb wrinkled curl, often tangled into a group. Stem slender and twisted, ca. 15 cm long. The surface is yellowish-brown to greenish-brown with an obvious longitudinal furrow. Brittle, easily broken, broken face center yellow and white. Leaves wrinkled or crushed, dark green or dark brown. The top branches often oval capsule or its crack what residue, fruit contains most of the tiny seeds. The smell is weak and special, the taste is slightly sour and sticky. The small, tender, many leaves, green for the best.


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