mu xiang

木香·Radix Aucklandiae

Aucklandia

About mu xiang

Mu Xiang (木香) is the root of aucklandia, a plant of the daisy family, recorded as Radix Aucklandiae. It is acrid and bitter in flavour, warm in temperature, and enters the Spleen, Stomach, Gallbladder, Large Intestine and San Jiao channels. The catalogue files it among the herbs that regulate Qi.

Names

Pinyinmu xiang
Chinese木香
Latin NameRadix Aucklandiae
English NameAucklandia·common aucklandia root
Japanesemokko
Koreanmokhyang

Classification

Category
Regulate Qi
Channels
Large Intestine, Stomach, Spleen, San Jiao, Gallbladder
Flavour
Acrid, Bitter
Temperature
Warm
Part used
Root
Family
Asteraceae
Species
Aucklandia lappa
Tags
Chinese Herbs, Common

Actions and indications

Moves Qi and relieves pain

  • Spleen and Stomach Qi stagnation: poor appetite, food that seems to sit in the stomach, epigastric or abdominal pain and bloating, nausea and vomiting
  • Flank pain, distension or soreness from stagnant Qi of the Liver or Gallbladder

Regulates stagnant Qi in the Intestines

  • Diarrhea or dysentery with abdominal pain and tenesmus from Qi stagnation in the Intestines
  • Dysentery or diarrhea with tenesmus of Excess or Deficiency type, combined with Heat-clearing herbs for Damp-Heat or with warm astringents for chronic Deficiency Cold

Strengthens the Spleen and prevents stagnation

  • Qi stagnation caused by rich, cloying tonics, especially when the Spleen is too weak to transport and transform
  • Spleen Qi deficiency with a full, bloated, painful abdomen, poor appetite, vomiting and diarrhea
  • Food stagnation

Clears Damp-Heat and harmonises the Liver and Spleen

  • Liver and Spleen disharmony with rib-side pain and distension, a bitter taste, yellow tongue coating and possibly jaundice

Combinations

Dosage

AgeRawGranuleTinctureConcentrateFrequency
Any 1.5-10g; Tincture:1-4ml1.5-10 g1-4 ml

Cautions