Species and Identification of Radix Rehmanniae

Rehmannia glutinosa is a perennial herb of Scrophulariaceae. There are three main species of Radix Rehmanniae, namely, raw Rehmannia, cooked Rehmannia and fresh Rehmannia. Let's learn how to distinguish them.

Rehmannia glutinosa

[shape] most of them are irregular lumps or oblong, inflated in the middle, slightly thin at both ends, some small, long, slightly flat and twisted, extremely wrinkled, with irregular horizontal lines, body weight, soft and tough, not easy to break, glossy, sticky, 6cm long, 3cm in diameter.

[color] the surface is brownish black or brown gray, and the cross section is brownish black or black black.

[smell] the breath is slight and the taste is slightly sweet.

Cooked Rehmannia glutinosa

[shape] irregular pieces, different sizes and thicknesses, glossy, sticky, soft and tough, not easy to break.

[color] the surface is black, the section is black and shiny.

[smell] the breath is weak and the taste is sweet.

Fresh Rehmannia root

[shape] it is spindle-shaped or strip-shaped, the outer skin is thin, with curved wrinkles, long lenticels and irregular scars. The leaf has a radial texture, 9cm in length and 1cm in diameter.

[color] the surface is light red and yellow, the meat quality and cross section are yellowish white, orange oil spots can be seen.

[smell] the breath is slight, the taste is slightly sweet and bitter.