Mu Xiang (Radix Aucklandiae)
Mu Xiang (Radix Aucklandiae) is from the root of Aucklandia lappa Decne., family Compositae. The roots are dug in autumn and winter. They are cleaned and then sun-dried. They are used in unprocessed form or after being roasted.
Category: Qi Regulating.
Common Name: Costus Root; Aucklandia; Saussurea.
Channels Entered: Spleen, Stomach, Large Intestine and Gall Bladder.
Properties and Functions: Mu Xiang is pungent and bitter in flavour and warm in nature. It is used to promote the circulation of qi and alleviate pain.
Indications: It is used for the following conditions:
- Syndrome of Spleen and Stomach qi-stagnation leading to epigastric fullness and pain.
- Spleen-qi stagnation due to Spleen-qi deficiency with abdomnial masses, oppession in the chest and epigastric abdomen, loss of appetite and diarrhoea.
- Dysentery due to damp-heat with tenesmus.
- Steaming fever due to damp-heat with failure of the liver and gallbladder to disperse, resulting in hypochondriac distension and pain, jaundice and bitter taste in the mouth.
Dosge: 3 – 10g
Cautions and Contra-Indications: Use with caution in patients with depleted fluids, yin deficiency or blazing fire.