DANG GUI (当归)

DANG GUI (当归)

Angelicae Sinensis Radix (当归) is the dried root of Angelica sinensis (Oliv.) Diels, family Apiaceae (Umbelliferae).

Other name  
Danggui (Chinese name), Chinese Angelica

Macroscopic character 
Cylindrical, branched at the lower part. External pale brown to brown, longitudinally wrinkled and transversely lenticel-like protruded. Rootstocks (called as Guitou), annulated, apex obtuse and rounded or with several obvious protrudent rhizome scars, showing remains of stems and leaf sheaths; main roots (called as Guishen) lumpy on the surface; branching roots (called as Guiwei), the upper portion thick and the lower portion thin, mostly twisted and exhibiting a few rootlet scars. Texture flexible, fracture yellowish-white or pale yellowish-brown, bark thick, showing some clefts and numerous brown dotted secretory cavities, wood paler in color, cambium ring yellowish-brown. Odor, strongly aromatic; taste, sweet, pungent and slightly bitter.


Important cultivation area
Gansu province.

Processing method
Eliminate foreign matters, wash clean, soften thoroughly, cut into thin slices, and dry in the sun or at a lower temperature.


Traditional Chinese Medicine action

Sweet and pungent; warm. Enter liver, heart and spleen channels. Nourish blood, invigorate blood, regulate menstruation and relieve pain, moisten the intestines to relax the bowels.

Traditional Chinese Medicine action

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Usage and dosage  6-12 g, decoction for oral use.


* Contraindication and precaution *
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