Puhuang, also known as Puhua, Puzhanghuafen, and Pucaohuang, is mentioned in the "Shennong Bencao Jing" (Shennong's Classic of Materia Medica). It refers to the dried pollen of the plants Typha angustifolia L., Typha orientalis Presl, or other related plants in the Typhaceae family. The yellow male inflorescences on the upper part of the Puhuang stem are harvested in the summer, dried, and then ground and sifted to obtain the pollen.
[Processing Methods] 1. Puhuang in "Jianyao Jizhong Fang" (Brief Summary of Formulas for the Benefit of the People): "Grind finely." In "Benjing Fengyuan" (Important Explanations of the Classic of Materia Medica): "Remove the coarse veins and take the powder." Currently, the original medicinal material is taken, kneaded to disperse clumps, remove the stamens and impurities, and sifted. 2. Stir-fried Puhuang in "Jingxiao Chanbao" (Precious Formulas for the Effectiveness): "Stir-fry until it turns red in a heated stone vessel." In "Taiping Shenghui Fang" (Taiping Holy Prescriptions): "Delicately." In "Weisheng Jiabao Chanye Beiyao" (Essential Preparations for Obstetrics and Gynecology in the Family Health Treasure): "Stir-fry lightly in a paper-lined pan until it turns yellow." Currently, clean Puhuang is taken, placed in a hot pan, stir-fried over medium heat until it turns brown, then removed from the pan, spread out, and allowed to cool. 3. Charred Puhuang in "Puji Fang" (Universal Salvation Formulas): "Stir-fry in a silver vessel until it turns purple-black." In "Lufu Jinfang" (Prescriptions Forbidden by the Lu Court): "Stir-fry until it turns black." In "Wu Jutong Medical Cases": "Charred." Currently, clean Puhuang is taken, placed in a hot pan, stir-fried over medium heat until it turns dark brown, sprayed with a little water to extinguish any sparks, taken out, and dried. If it forms clumps, they should be kneaded to disperse and allowed to cool completely. 4. Puhuang prepared with alcohol: Take 5kg of clean Puhuang, add 0.625kg of alcohol, spray and mix well, stir-fry over low heat until dry, take out, and let cool. 5. Puhuang prepared with vinegar: Take 5kg of clean Puhuang, add 0.625kg of vinegar, spray and mix well, stir-fry over low heat until dry, take out, and let cool.
