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***Rehmannia Root (Shu Di Huang)/Chinese Traditional Herbal ***
 
 
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Cooked rehmannia root, also called Shu Di Huang in Pinyin, is produced throughout China. However, when it comes to medicinal uses, the herb from Huaiqing region in Henan province is thought to be the most “authentic” species. Thanks to its wide ranging medicinal properties, it has long been known as one of the 4 most famous Huai-medicines. Compared to raw or fresh rehmannia root, its tonic properties have been greatly enhanced by processing. By the way, the commercial rehmannia is ungraded and all items are usually sold at a single price. Medicinally the preferred one is bigger in size, heavier in weight, softer and oilier, and with blacker cross section and sweeter taste. So, what is rehmannia used for and how to get the most health benefits from it? Here are some useful tips for you.
 
What is prepared rehmannia root?
It refers to the processed rehmannia glutinosa libosch root. The processing method is to steam along with auxiliary materials of wine, Amomum, and orange peel, dry them in the sun, repeat the above-mentioned steps until they become totally black, oily, soft and sticky. Medicinally it is used sliced or charred. Other common names of this herb include Chinese Foxglove Root, dihuang, Rehmannia glutinosa steamed root, Rehmanniae radix, Digitalis glutinosa, Rhizoma rehmanniae, Rehmannia chinensis, cooked or cured rehmannia, and so on.
The rehmannia plant is a perennial herb, 10 to 40cm in height. The whole plant is covered with off-white villus and glandular hairs. Thick root is succulent, in shapes of bulk, cylinder, or spindle. Erect stems are single or with a few branches at the base. Basal leaves are in clumps. Blade is obovate-lanceolate, 3 to 10cm long, 1.5 to 4cm wide, and with obtuse apex, narrow base, wrinkled surface, and irregular jagged edges. Stem leaves are much smaller. The floral axis is erect, hairy, and in racemes in upper stem; bracts are leafy, developed or degraded; calyx is in bell-shaped, 5-lobed apex, and with triangular lobes, multicellular villous and white long-hair, and 10 veins; tubular corolla is wide, slightly curved, 3 to 4cm long, dark purple outside and mixed with yellow inside, and with clear purple stripes, and 5-lobed apex. Stamens are 4, didynamous, and anther with fork base; superior ovary is ovoid, 2-roomed but 1-roomed after flowering, 1 style, and enlarged stigma. Capsule is ovate or ovate and with acute apex, persistent style, and wrapped with the persistent calyx outside. Seeds are many. Flowering time is from April to May and fruiting time is from May to June.
Rehmannia (cooked) root contains smaller amounts of iridoids and the isolated ingredients include leonuride, aucubin, catalpol, rehmannioside A, B, C, D, melittoside, tehmaglutin A, D, gluti-noside, etc. It also contains monoterpenes like jioglutin A, B, C, jioglutolide, jiolutin A, B, C, jioglutolide, jiofuran, rehmapicrogenin, and so on. It contains amino acids too, which don’t include lysine and have less content compared with dried rehmannia root. It contains more monosaccharide. In addition, it contains trihydroxy-β-ionone, 5-c-hydroxyaeginetic acid, suscinic acid, 5-oxoproline, 5-hydroxymethylfuroic acid, uracil, uridine, and the like.
 
More information:
https://www.chineseherbshealing.com/proven-herbal-remedies/rehmannia-root.html