What is it?
The root of the perennial herbaceous plants Paeonia lactiflora Pall. of family Buttercup.
Zhejiang, Anhui and Sichuan provinces in China.
Plucked in summer and autumn, peeled, boiled, dried in the sun.
Smell and taste
Slight smell, slighdy bitter and sour taste.
What does it do?
In the term of Traditional Chinese Medicine (TCM),
Bai Shao is bitter, sour, slightly cold.
Bai Shao influences Liver, Spleen.
- Harmonizes the Liver and relieves pain.
- Nourishes the blood and regulates menses.
- Preserves Yin and stops sweating.
How to Use it
In TCM, Bai Shao bulk herb is used in the daily dosage of 6 to 15 g. In most cases, bulk herbs are cooked in boiling water to make tea or soup for consumption.