Market price of Rehmannia glutinosa

rehmannia root is named rehmannia root because its underground root is yellow and white. Its root is one of the traditional Chinese medicines. It was first published in Shennong Bencao Jing. It has become one of the important foreign exchange earning products in China. The products are exported to Hong Kong, Macao, Southeast Asia and Japan. Let's take a look at the market price of rehmannia root together.

Market price of rehmannia

The market price of rehmannia is about 9 yuan/kg to 10 yuan/kg, and the price varies according to the quality and origin.

Distribution of Dihuang

Dihuang likes mild climate and sunny land, afraid of ponding, born at 50-1100 meters above sea level sandy loam, barren hills slope, foot of the mountain, wall, roadside and other places, mainly produced in Henan, Liaoning, Hebei, Shandong, Zhejiang.

Dihuang is distributed in Beijing, Tianjin, Henan, Hebei, Liaoning, Shandong, Zhejiang, Jiangsu, Anhui, Shanxi, Shaanxi, Inner Mongolia, Hunan, Hubei, Sichuan, etc., Korea and Japan.

Processing of rehmannia root

1. Dry rehmannia root: slightly soak in water, wash mud and sand impurities, remove and stew, slice and dry or dry.

2. Raw rehmannia charcoal: Take the cleaned dried rehmannia root, put it into the forging pot and fill it with 80%; cover it with a pot; seal the joint of the two pots with yellow mud; press heavy objects; use civil and military fire satin until the white paper pasted on the bottom of the pot shows scorched yellow; block the fire door; after cooling, take it out; or put the dried rehmannia root into the pot and fry it directly. "Compendium":"The so-called dried rehmannia root in the Book of Classics refers to the dried rehmannia root. The method is to take 100 catties of rehmannia root, select 60 catties of fat, wash it, dry it slightly, wash it with the picked one, grind the juice in the wood mortar, add wine and mash it again, mix the juice with the former rehmannia root, dry it in the sun or bake it with fire."

3. Prepared rehmannia root: take clean raw rehmannia root, stew it in wine until the wine is exhausted, take it out, dry it until the skin mucus is slightly dry, cut it into thick slices or pieces, dry it, and get it. For every 100kg of raw rehmannia root, use 30~ 50kg of yellow wine.

4. Prepared rehmannia charcoal: Take prepared rehmannia root, fry until thick smoke rises, the surface bulges and turns black, when the interior is brown, spray water slightly, extinguish the sparks, take it out and dry it.