Stinky Wutong Leaf, also known as Stinky Laurel, Stinky Hibiscus, and Earth Wutong. It is recorded in the Illustrated Herbal Classic. It is the leaf of Clerodendron trichotomum Thunb., a plant of the Verbenaceae family. The leaves are harvested before the fruiting period in summer and dried in the sun.
Processing Method: Take the original herb, remove impurities and branches, wash, slightly moisten, cut into strips, dry, and sift away the ash debris.
Appearance: The leaves are irregular in length, mostly wrinkled and curled, with a grayish-green or light yellow-brown surface and a lighter color on the lower surface. Both sides of the leaves are covered with fine hairs, especially along the veins. The texture is brittle. It has a unique aroma, and tastes bitter and astringent.
Processing Effect: Stinky Wutong Leaf has a bitter and slightly pungent taste, and is neutral in nature. It has the functions of dispelling wind and dampness, calming the liver and reducing blood pressure, and detoxifying and insecticidal effects. It is mostly used raw and is used for rheumatism, hemiplegia, hypertension, migraine, malaria, dysentery, abscesses, ulcers, eczema, and scabies. It is also effective for treating wind-dampness affecting both feet, causing soreness and pain.
