Rhizoma Zingiberis(Dried Ginger).

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:Dispelling Internal Cold Herbs.

 TCM Herbs Icon06 Introduction: Dispelling Internal Cold Herbs: also known as interior-warming herbs, an agent or substance herbs that warms the interior and expels internal cold, also known as cold-expelling herbs.

Classifications of Herbs.

 TCM Herbs Icon 07 Introduction: The Dispelling Internal Cold Herbs are known including:, , , , , , , , , , .

 ✵Till the date Oct 10th,2019, there are totally [11] kinds of common TCM herbs, [16] kinds of related plant species are recorded in this category. These Dispelling Internal Cold Herbs are briefly introduced separately:

Rhizoma Zingiberis(Dried Ginger).

 Dried Ginger Brief Introduction: The herb Rhizoma Zingiberis is the dried rhizome of Zingiber officinale(Willd.) Rosc.(family Zingiberaceae), used (1).to warm the spleen and stomach for the relief of nausea, vomiting, abdominal pain and diarrhea due to deficiency-cold of the spleen and stomach, and (2).to warm the lung for treating chronic cough with thin, white and foamy expectoration. The herb is commonly known as Rhizoma Zingiberis, Dried Ginger, Gàn Jiānɡ.

 ✵Official herbal classics and other famous herbal classics defined the herb Rhizoma Zingiberis(Dried Ginger) as the dried rhizome of (1). Zingiber officinale(Willd.) Rosc. It is a plant of the Zingiber genus, the Zingiberaceae(ginger family) family, Zingiberales order. This commonly used species is introduced as:

 Zingiber officinale Rosc. (1).Zingiber officinale(Willd.)Rosc.: The Zingiber officinale Rosc., is a plant of the Zingiberaceae(ginger family) family and Zingiber genus, perennial herb, high 50~80 cm. Hypertrophic rhizomes, yellow-white cross-section, with a strong spicy odor. Leaves alternate, arranged in 2 rows, sessile, several clasping stems; leaf blade length 2~4 mm; leaf blade lanceolate to linear-lanceolate, 15~30 cm long, 1.5~2.2 cm wide, apex acuminate, base narrow, leaf leather sheath amphibian, glabrous. The calyx is extracted from the rhizomes and grows 15~25 cm long; the spikes are oval-shaped, 4~5 cm long; the sepals are ovate, about 2.5 cm long, pale green, with a pale yellow edge, and a small pointed tip; the calyx tube is ca. 1 cm, with 3 short tines; corolla yellow-green, tube length 2~2.5 cm, 3 lobes, lanceolate, less than 2 cm in length, median lobes of oblong petals oblong-ovate, shorter than corolla lobes, with purple stripes and yellowish spots, ovate on both sides, yellowish green, with purple margin; 1 stamens, dark purple, anthers ca. 9 m, appendage appendages enclosing styles; ovary 3-locular, glabrous, 1 styles, stigma subglobose. Fruit. The majority of seeds are black. It is flowering in August.

 Zingiber officinale Rosc. Zingiber is a creeping perennial plant native to tropical south-east Asia and cultivated in China. The aromatic, knotty rootstock is thick and fibrous, and whitish or buff in color. It produces a simple, leafy stem covered with the leaf sheaths of the lanceolate-oblong to linear leaves, and reaches a height of 1.25 meters. The leaves are up to 30 cm long and the sterile flowers are white with purple streaks and grow in small dense spikes.

 Ginger is a rainforest monocot about a meter high, with long, narrow leaves and spicate flowers. It has been grown in China since antiquity. Seeds have never been found, ginger propagates through buddings from its knotty rhizome.

 Dried Ginger Slice The fresh ginger rhizome is a versatile ingredient of the far eastern cuisine, and is now commonly used in most of the world. Its flavor is lemony-balsamic and its taste is medium hot.

 Trait identification: Rhizome irregular massive, slightly flattened, finger-like branched, 3~7 cm long, 1~2 cm thick. Surface is grayish brown or yellowish-brown, rough, with longitudinal wrinkles and distinct links. Branches often have scaly leaf remnant, branch tip has stem mark or bud. Solid, cross-section yellow-white or off-white, powdery and granular, with a distinct ring (endodermis), veins (vascular bundles) and yellow oil scattered. Fragrant, special, spicy taste. The herb with qualitative firm, break-section yellow and white, powder content is sufficient, the strong smell is better.


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