Sheng di Huang


Sheng di Huang in TCM:

Explore the properties of Sheng di Huang according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):


English Name: rehmannia, dried rehmannia rhizome, dried adhesive rehmannia rhizome
Pharmacuetical Name: Radix Rehmanniae
Properties: sweet, bitter, cold

Temperature: cold

Channels: HT, KD, LV

Flavors: sweet, bitter
Tonifies: yin

Special Properties:
circulates blood, clears heat, stops bleeding, resolves dryness

    Alternate Forms:
  • Xian Di Huang (fresh, not dried) - more bitter than sweet, very cold compared to sheng di; xian di is also stronger to clear heat, cool blood, and generate fluid, weaker to nourish yin, and less stagnating: 20-60g, or grind for juice)
  • (aka: Gan di Huang, di Huang, Gan Sheng)

Actions / Indications:
  • Cools blood, Clears Heat, Stops bleeding (heat invading ying and blood with fever, dry mouth; delerium; thirst; scarlet tongue, hemorrhage due to hot blood, hematemesis)
  • Generates Fluid; Nourishes Yin (xiao ke, for yin deficiency w/ heat, injury to fluids; dry mouth, continuous low-grade fever; night sweating, constipation, throat pain from yin deficiency; steaming bone disorder)
  • Clears Heart Fire (mouth and tongue sores, irritability, insomnia)
  • (cc: SP deficiency with dampness)
  • (cc: yang deficiency)

    Special Notes:
  • Compare Shu di Huang, Sheng di Huang, and Xian Di Huang (above). Xian di Huang is weaker to nourish yin, but stronger to clear heat and cool blood. Sheng di Huang, the dry unprocessed root, is most effective to treat heat in the blood injuring body fluids. Shu di Huang, the processed root, has the strongest tonifying action of the three, and is best to alleviate jing (essence), blood, and yin deficiency.