Shu Di Huang


Shu Di Huang in TCM:

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


English Name: cooked rehmannia, prepared adhesive rehmannia
Pharmacuetical Name: Radix Rehmanniae Preparata
Properties: sweet, slightly warm

Temperature: warm

Channels: KD, LV

Flavors: sweet
Tonifies: blood, yin

Special Properties:

    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:
  • Nourishes Blood (pallid complexion, dizziness, palpitations, insomnia, irregular menses, uterine of postpartum bleeding)
  • Nourishes Yin and Essence(night sweats, nocturnal emissions, steaming bone disorder, wasting and thirsting, low back pain, weakness of lower extremities, lightheadedness, dizziness, tinnitus, diminished aural acuity, and premature grey hair)
  • (cc: cloying and sticky which makes for difficult digestion, caution with SP and ST deficiency)
  • (cc: qi stagnation and phlegm dampness)
  • (cc: overuse may cause abdominal distension, loose stool)
  • (note: shu di is prepared by mixing sheng di with yellow wine and steaming until moist and black... compare with sheng di huang)

    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.