After recovering from an infection, if you are concerned about potential aftereffects, you can use **Atractylodes** (白朮) to regulate Qi and strengthen the spleen.

Wu Mountain mist and dew are clear,
Many herbs display their elegant hair.
Atractylodes forms its spiritual roots,
Harvested with a hoe under the autumn moon.
Returning home to wash in the cold stream,
Its fragrance flows without pause.
By night, it’s boiled in stone spring water,
By morning, its smoke fills the mountain caves.
Supporting the jade-like complexion for a thousand years,
Its dark hair remains firm throughout the year.
Not from the people of Shouyang,
Daring to admire the fern and bracken.

                                            《Harvesting Atractylodes》 North Song Dynasty Mei Yaochen

According to the fourth edition of the Taiwanese Pharmacopoeia, Atractylodes macrocephala Koidz., commonly known as Bai Zhu, is the dried rhizome of the plant. It primarily grows in Zhejiang, Hubei, Hunan, Jiangxi, and Anhui provinces. Large-scale cultivation is less common in Taiwan. The herb is typically harvested in winter when the lower leaves of the plant turn yellow and the upper leaves become brittle. After harvesting, the stems, leaves, and soil impurities are removed, and the rhizomes are either dried or sun-dried. The rhizomes are then cleaned of root hairs and stored for use. Due to its winter harvest, Bai Zhu is also known as “Dong Zhu” (Winter Zhu).

In the Song Dynasty, Su Song’s Bencao Tujing noted: “The Erya says: ‘Zhu, mountain thistle, and Yang Bao.’ This explains the differentiation between thistle that grows in the mountains and that in the plains. The one growing in the plains is called thistle, and the one growing in the mountains is called Zhu.” Hence, Bai Zhu is also referred to as mountain thistle. In addition, it is named “Shan Jiang” in the Ming Yi Bie Lu, and “Shan Jie” or “Tian Su” in the Wu Pu Ben Cao, reflecting its spicy taste similar to ginger or mustard.

Bai Zhu from the Tianmu Mountains in Zhejiang, known for its superior quality, is called “Yu Zhu,” and wild Bai Zhu is specifically referred to as “Tian Sheng Zhu” and is a very rare herb. The herb typically appears as thick, fist-shaped clumps or irregular lumps. The best quality is characterized by large size, solid texture, and a surface that is grayish-yellow or gray-brown. After drying, the cross-section is yellowish-white and horn-like, without hollowness. A strong fragrance and a slightly sticky texture when chewed are preferred qualities.

Traditional terms for identifying Bai Zhu include:

• “Yun Tou”: Refers to the lumpy, tumor-like projections on the rhizome, resembling a ruyi (a symbolic scepter), hence also known as “Ruyi Head.”
• “He Neck”: Refers to the part of the rhizome that resembles a crane’s neck and may still have remnants of the aerial part, resembling a crane’s neck.
• “Bone Residue”: Refers to the pale grayish-yellow cross-section with a horn-like texture and many spaces.

Clinically, Bai Zhu is used for tonifying the spleen and qi, drying dampness, benefiting water metabolism, stopping sweating, and stabilizing the fetus.

  When purchasing Bai Zhu, it is common to encounter mixed or counterfeit products. Here are some key differences to help identify genuine Bai Zhu:

   In clinical practice, Bai Zhu is processed in different ways depending on its intended use. Here are some common methods:

1. Fried with Bran (麩炒白朮):
   • Method: Heat the pan with high heat, then evenly sprinkle in wheat bran. Once the bran starts to smoke, add Bai Zhu slices and stir-fry over medium heat until the surface turns deep yellow and a fragrant aroma is released. Remove from heat, sift out the burnt bran, and let it cool before storing. This method often results in Bai Zhu with a slight charred appearance and a toasted aroma.
2. Fried with Earth (土炒白朮):
   • Method: Use fine ash from the hearth and place it in a pan. Heat with medium heat until the ash becomes flexible, then add the Bai Zhu slices. Continue stir-frying until the surface turns an earthy yellow color and a fragrant aroma is released. Remove from heat, sift out the remaining earth powder, and let it cool before storing. This method imparts an earthy aroma to the Bai Zhu.
3. Charred Bai Zhu (焦白朮):
   • Method: Place Bai Zhu slices in a pan and stir-fry over high heat until the surface turns dark brown. Remove from heat and let it cool before storing. This method gives the Bai Zhu a charred appearance and a distinctive burnt aroma.

These processing techniques modify the properties of Bai Zhu to suit different clinical applications, enhancing its effectiveness based on the specific treatment needs.

    The pandemic has significantly impacted many lives, but some individuals have emerged from it and embraced a new chapter in their lives. As they embark on this new journey, maintaining health remains crucial. In Taiwan, authorities have set regulations on the allowable limits for heavy metals and sulfur dioxide in Bai Zhu. This ensures that the public can use Bai Zhu with confidence, knowing it meets safety standards.。

【圖片提供】張賢哲教授《道地藥材圖鑑》http://en.whatsintcm.com