Chinese medicine Dalangdu is produced in Taiwan, Sichuan, and Yunnan, also known as Soushanhu and Tugualangdu, with the effects of promoting blood circulation and stopping bleeding, as well as killing insects and relieving itching!
【Preparation of Dalangdu】
Fry with vinegar until golden brown.
Dalangdu often grows in degraded grasslands, with the color of leaves changing from green to yellow to red from summer to autumn. It can be used as medicine. Dalangdu, a plant of the Euphorbia nematocypha Hand.-Mazz. in the Euphorbiaceae family, is used for its roots.
Dig the roots in autumn and winter, wash off the dirt, soak in rice water for 3 days, take it out, soak in lime water for 3 days, take it out, wash off the lime, put it in a pot and boil for 2 hours, take it out, slice it, and dry it in the sun.
【Symptoms of poisoning by Dalangdu】
1. "Dian Nan Ben Cao": "White and green stems are effective, purple stems are ineffective."
2. "Yunnan Chinese Herbal Medicine": "Avoid contact with skin when harvesting, otherwise allergic reactions may occur, with symptoms of facial swelling."
3. "Commonly Used Folk Herbs in Kunming": The whole plant of Dalangdu contains Euphorbia lactone, saponins, butyric acid, alkaloids, and lacquer toxins.
Symptoms of poisoning: abdominal pain, diarrhea, vomiting, irritability, and decreased blood pressure; severe cases may experience dizziness, unsteady gait, and convulsions.
First aid methods: 1. Gastric lavage, sedation, and intravenous infusion; 2. Take 3 grams of almond and decoct in water; 3. Take 3 grams of white ranunculus and decoct in water; 4. Take 3 grams of licorice, 5 grams of mung beans, and 3 grams of dried ginger, decoct in water and drink.
