藿香
Huo Xiang (藿香) is a plant of the mint family, acrid and aromatic in flavour and slightly warm, entering the Lung, Spleen and Stomach channels. The catalogue files it among the aromatic herbs that transform Damp. The name covers two plants, and the catalogue enters each of them separately as Guang Huo Xiang and Tu Huo Xiang.
| Pinyin | huo xiang |
|---|---|
| Chinese | 藿香 |
Turbid Damp blocking the Middle Jiao: nausea, vomiting, a full and distended chest, epigastrium and abdomen, poor appetite, diarrhea and a greasy, turbid coat on the tongue
Summerheat with Dampness: tiredness, nausea, a distended abdomen, a stifling chest and a thin, greasy coat on the tongue
Wind-Cold with Damp blocking the Middle Jiao, causing chills and fever, cough, nausea and a stifling feeling in the epigastrium and chest
huang qin + yin chen + hua shi
Early Damp-Warm febrile disease with fever, aching limbs, lethargy, abdominal distention, scanty dark urine and constipation. Summerheat with Dampness
zhi ban xia + fu ling + hou po
Early Damp-Warmth with Dampness predominating: fever, a stifling feeling in the chest, nausea, a heavy encumbered feeling, a sticky mouth and no thirst
Morning sickness.
Spleen and Stomach Deficiency with vomiting and diarrhea
Damp-Heat with vomiting
Transforms Damp, regulates Qi, harmonizes the Stomach and stops nausea and vomiting, for turbid Damp obstructing the Spleen with lethargy, a stifling chest, nausea, poor appetite, loose stools or diarrhea and a thick tongue coat (Zi Su Geng is the form used here). Releases the Exterior for externally contracted pathogens such as Cold caught in hot, humid summer weather, with fever, lethargy, a stifling chest and nausea
zhi ban xia + cang zhu + hou po
Middle Jiao stagnation of Summerheat and Dampness
Wind-Cold with Summer-Dampness
Nausea and vomiting.
da huang + zao fan + huang jing
Fungal infection, applied topically after soaking in vinegar for a week
| Age | Raw | Granule | Tincture | Concentrate | Frequency |
|---|---|---|---|---|---|
| Any 3-10g; Double when fresh; Tincture: 2-4ml | 3-10 g | — | 2-4 ml | — | — |
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