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Chinese
Immortal’s prohibition grows the red herb,
Its subtle fragrance is hard to contain.
Fortunately, it is grown in clear, untainted soil,
And still meets with the bright sun.
Named in the Tongjun Register,
Its fragrance heard in Zheng Guo’s poetry.
If the solitary root can be used,
It is not merely loved for its floral beauty. Tang Dynasty Zhang Jiuling
This poem describes the growth environment and characteristics of the peony plant and also explains that its medicinal properties are recorded in the ancient text “Tongjun’s Herbal Collection.”
According to the fourth edition of the “Taiwan Chinese Medicine Dictionary” (http://en.whatsintcm.com/dt_articles/%e7%99%bd%e8%8a%8d/), White Peony Root (Bai Shao) is the peeled, dried root of the plant Paeonia lactiflora Pall. from the Ranunculaceae family. It is primarily produced in Zhejiang, Anhui, Sichuan, and Shandong
Another similar medicinal material is Red Peony Root (Chi Shao) (http://en.whatsintcm.com/dt_articles/%e8%b5%a4%e8%8a%8d/). According to the fourth edition of the “Taiwan Chinese Medicine Dictionary,” Red Peony Root comes from the dried root of either Paeonia lactiflora Pall. or Paeonia veitchii Lynch, both from the Ranunculaceae family. It is primarily produced in Gansu, Qinghai, Sichuan, and Tibet.
In the Wei, Jin, and Northern and Southern Dynasties periods, Tao Hongjing’s Bencao Jing Ji Zhu recorded: “Peony… white and large, but there are also many red ones elsewhere; the red ones are less beneficial.” From the description “white and large,” it can be inferred that the peony at that time primarily referred to White Peony Root. The mention of “red ones are less beneficial” indicates that Red Peony Root was known but not yet widespread.
Generally, high-quality White Peony Root is characterized by thick, long, uniform, and straight roots with a firm texture, abundant powderiness, and a clean surface, free of white cores or cracks. In clinical use, White Peony Root mainly functions to nourish the blood, astringe yin, calm the liver yang, and relieve liver pain. Red Peony Root, on the other hand, primarily functions to clear heat, cool the blood, and alleviate pain caused by blood stasis. Therefore, careful differentiation is necessary when using these herbs.
here are several methods to identify White Peony Root (Bai Shao) based on its quality.
Powderiness: High-quality White Peony Root should have a sufficient amount of powderiness. A key indicator of good quality is the “hanging hand” test, which refers to the sensation of the root being sticky to the touch when its cross-section is handled.
Cross-Sectional Features: On the cross-section of the root, the xylem often shows fine radial patterns, commonly referred to as “chrysanthemum heart,” which is a distinguishing feature.
Smell and Taste: The root should have a mild aroma and a slightly bitter, slightly sour taste, which indicates its quality.
Appearance: White Peony Root from Zhongjiang, Sichuan, is noted for its pinkish exterior and white powdery interior, earning it the nickname “white with a red hue,” which is a significant distinguishing characteristic.
These features help in accurately identifying and assessing the quality of White Peony Root.
There are several medicinal materials that can be confusing, and consumers should be aware of their differences when purchasing. Here are three commonly confused materials:
Cloud White Peony Root (Yun Bai Shao): This comes from the dried root of the Paeonia suffruticosa or Paeonia delavayi plants, which are from the Ranunculaceae family. It features distinct longitudinal stripes and root hairs, is hard to break, and has a pale yellow cross-section.
Baoji White Peony Root (Baoji Bai Shao): This is derived from the dried root of Paeonia obovata. It is characterized by its grayish-white surface, relatively small roots, and a pale yellow cross-section. The powderiness is weaker, and the chrysanthemum-like pattern is dispersed and not very distinct.
Wu Yao (Costus Root): This comes from the dried root of the Aucklandia lappa plant, which is from the Asteraceae family. It is noted for its yellow-brown or yellowish-brown surface and a yellow-white cross-section. It often shows annual ring patterns, with a darker center, and has a cooling taste.
Understanding these distinguishing features can help avoid confusion and ensure the correct medicinal material is selected.
In addition, authentic White Peony Root can be found in various forms such as cross-sections, oblique slices, or rib slices. When purchasing, it’s important to check for excessive sulfur fumigation, which can result in very white root material with a pronounced sour taste. In Taiwan, due to strict regulations and testing standards, excessive sulfur fumigation is rare.
Other types to be aware of include:
Aged Material: White Peony Root that has been stored for too long may appear darker or brownish.
Extract Residue: This type usually has a yellow-brown cross-section and a dry, less potent taste.
Poor Quality Material: If the cross-section is white but lacks clear radial patterns and feels slippery to the touch, the quality is not ideal.
Hollow Slices: Some roots may be hollow inside or show black-brown coloration in the hollow areas.
Thin Roots: These roots are gray-black, often sliced fresh without peeling, and are referred to as “black and white peony” in some regions. Their efficacy requires further study due to their small size.
Being aware of these characteristics can help ensure that you are purchasing high-quality White Peony Root and avoid less desirable types.
White Peony Root (白芍) is processed in various ways to enhance its clinical efficacy. Common methods include:
Flour-Roasted White Peony Root: Heat a pan with medium fire, sprinkle wheat bran into the pan, and when smoke starts to rise, add clean White Peony Root slices. Stir quickly until the surface turns yellow, then remove and let cool.
Vinegar-Processed White Peony Root: Mix White Peony Root with rice vinegar, let it marinate until translucent, then place it in a pan and stir-fry over low heat until it turns slightly yellow. Remove and let cool.
Soil-Roasted White Peony Root: Place fine soil powder from the hearth into a pan, stir-fry over medium heat, then add White Peony Root slices. Continue to stir-fry until the surface has a soil-like color and a fragrant aroma. Remove, sift off the remaining soil powder, and let cool.
Wine-Processed White Peony Root: Marinate White Peony Root with yellow wine until translucent, then stir-fry in a pan over low heat until it turns slightly yellow. Remove and let cool.
In “Xiao Zhu Fu Ren Liang Fang” (校注婦人良方) by Ming Dynasty medical master Xue Ji, White Peony Root is often processed with wine. This is due to its sour and cold nature, making it suitable for postpartum women when used in tonics like “Da Bu Decoction” or “Ba Zhen Decoction.” Wine-processing is also recommended for those with spleen and stomach cold weakness, evidenced by pale yellow complexion. This highlights the clinical significance of wine-processed White Peony Root in traditional medicine.
White Peony Root (白芍) is a commonly used medicinal material in traditional Chinese medicine, and according to the Ministry of Health and Welfare’s list of food ingredients, it can also be used as a general food ingredient. Additionally, it is often added to popular medicinal soups like Si Wu Decoction (四物湯). In Taiwan, the standards for sulfur dioxide and heavy metals in White Peony Root are clearly regulated in the Taiwan Chinese Medicine Standards. This ensures that the public can use it with confidence, knowing that it meets safety standards.
Image provided by Professor Zhang Xianzhe in the ‘Authentic Medicinal Material Pictorial’ link