Rose flowers, also known as thorns, white withered flowers, and rice flowers. Recorded in "Shennong Bencao Jing". It is the flower of Rosa multiflora Thunb., a plant in the Rosaceae family. It is collected on sunny days during the blooming period from May to June and dried in the sun.
[Processing method] Take the original medicinal material, sieve out the ash residue, and remove impurities.
[Characteristics of the medicinal slices] Most of them are broken: the sepals are lanceolate, covered with dense hairs; the petals are yellowish-white to brown, most of them withered and wrinkled, and become triangular-ovate after being flattened, about 1.3cm long and 1cm wide. The apex is slightly concave in the center, the middle part is wedge-shaped, and the linear veins (vascular bundles) can be seen. There are many stamens, which are borne on the calyx tube, yellow, and curled into a cluster. The receptacle is small and pitcher-shaped, with uneven lengths of flower stalks at the base. It is brittle and easily broken. It has a slight fragrance and a slightly bitter and astringent taste.
[Processing effect] Rose flowers have a bitter and astringent taste, and are cool in nature. They enter the stomach and liver meridians. They have the effects of clearing away heat, invigorating the stomach, promoting blood circulation, stopping bleeding, and detoxifying. They are often used in clinical practice to treat symptoms such as heat, irritability, thirst, epigastric distension, vomiting blood, nosebleeds, mouth ulcers, boils, and irregular menstruation. For example, jasmine flowers can be brewed as tea, or decocted with Pellionia daveauana to treat heat, chest tightness, and loss of appetite; decocting with Cyperus rotundus, Fructus Aurantii Immaturus, Rhizoma Atractylodis, and Resina Dracaenae can treat stabbing pain in the epigastric region (Anhui Traditional Chinese Medicine).
After processing, the medicinal material can be cleaned and is convenient for dispensing and formulation.
