Five-spice herb is the whole herb of the Lamiaceae plant Su Zhou Ji Zi. It has good therapeutic effects on colds, heatstroke, and stomach aches. Five-spice herb is mainly distributed in Suzhou, Jiangsu, Anhui, Zhejiang, and eastern Jiangxi provinces in China!
Image of Five-spice herb
[Antibacterial Effects of Five-spice Herb]
In vitro experiments, the water extract has a certain antibacterial effect. It has the strongest antibacterial effect on Staphylococcus aureus, Salmonella typhi, and Proteus vulgaris. It also has a good antibacterial effect on Escherichia coli, Shigella sonnei, and Salmonella paratyphi, but a slightly poorer effect on Shigella flexneri and Pseudomonas aeruginosa.
The antibacterial active ingredients are mainly found in the leaves and stems, while the roots have little effect. After oral administration of the decoction to rats, their concentrated urine has antibacterial activity in test tubes.
[Medicinal Value of Five-spice Herb]
1. Treatment of peptic ulcers
Take three qian of five-spice herb, three qian of red sandalwood, one or two of dandelion, and two qian of Xu Changqing. Decoct and take.
2. Treatment of tonsillitis
Take one or two and five qian of five-spice herb and add an appropriate amount of honey. Decoct and take.
3. Treatment of boils
Take three qian of five-spice herb, three qian of wild chrysanthemum, one or two of purple-flowered ground beetle, and one or two of dandelion. Decoct and take.
4. Treatment of centipede bites
Crush the five-spice herb and apply the juice externally.
[Identification of Five-spice Herb]
Five-spice herb is a dried whole herb. The stem is thin and quadrangular, branching, 20-42cm long, with a grayish-green to purple surface, and covered with downward soft hairs. The leaves are opposite, curled and wrinkled, and become lanceolate or linear after unfolding, 1.5-3cm long and 2-5mm wide, with short soft hairs and glandular dots on both sides.
The flower of five-spice herb is curled into a cluster, with small bracts, only 1.5-2.5cm long, and the corolla is light purple. The small nut is spherical and the surface is blackish-brown with fine reticulations. It has a strong and fragrant aroma and a spicy and cool taste.
