Nine Li Xiang, also known as Qian Li Xiang, is recorded in the "Lingnan Medicinal Plant Records". It refers to the stems and leaves of the plants Murraga paniculata (L.) Jack. or Murraya paniculata (L.) jack. var. exotica (L.) Huang. During the vigorous growth period, the plants are pruned, shaped, and trimmed. The branches and leaves are harvested 1-2 times a year and then dried.
[Processing Method] Take the original medicinal material, remove impurities, and cut it into pieces. Alternatively, remove impurities, wash, soak slightly, cut into sections, and dry.
[Appearance of Herbal Pieces] Irregular sections or fragments, a mixture of stems and leaves. The stems are thin and round, with a grayish-yellow color and fine longitudinal stripes. The center color of the cut surface is lighter, and the texture is hard. The leaf fragments are yellowish-green and leathery, with entire margins and prominent veins on the back. It has a fragrant smell and a slightly bitter taste.
[Processing Effects] Nine Li Xiang has a pungent and slightly bitter taste, and it is warm. It also has a slight toxicity. It enters the Heart, Liver, and Stomach meridians. It has the functions of promoting qi circulation, activating blood circulation, dispersing blood stasis, relieving pain, resolving toxins, and reducing swelling. It is used for stomach pain, rheumatic pain, bruises, abscesses, and snake or insect bites. Applying crushed Nine Li Xiang leaves externally can treat snake bites (from "Chinese Herbal Medicine" by Nanjing University of Chinese Medicine); when used together with calcined Walingzi, it can treat stomach pain (from "Hong Kong Chinese Herbal Medicine"). Proper processing and cutting are beneficial for purifying the medicinal material and extracting effective ingredients during decoction.
