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.