Perilla Stem, also known as Perilla Stalk, Su Geng, and Perilla Stem. Recorded in "Lei Gong Pao Zhi Lun". It is the stem of Perilla frutescens (L.) Britt., a plant of the Lamiaceae family. It is harvested after the fruits have ripened in autumn, and the small branches, leaves, and fruits are removed and dried. Alternatively, it can be sliced fresh and dried.
[Processing Method] "Lei Gong Pao Zhi Lun": "For every use, scrape off the green thin skin with a knife, or file it." "Ben Cao Tu Jing": "Remove the nodes." Currently, the original medicinal material is taken, impurities are removed, washed, slightly soaked, softened, cut into thick slices, and dried.
[Appearance] It is a square or rectangular thick slice, with a yellowish-white surface and fine radial texture. The medulla is white, loose, or shedding. The periphery is purple-brown or dark purple. It is light and hard. It has a slight fragrance and a mild taste.
[Processing Effects] Perilla Stem has a spicy and warm taste. It enters the lung and spleen meridians. It has the functions of regulating qi and relieving pain, and stabilizing the fetus. It is mostly used for chest distention, epigastric pain, warm qi vomiting, and restless fetus movement. For example, it is used to treat spleen and stomach qi stagnation and chest and abdominal distention with Su Ju Tang ("Sheng Ji Zong Lu"). Processing makes the medicinal material clean, facilitating the preparation and dissolution of ingredients.
