Celosia cristata L., also known as cockscomb, cock's comb flower, or rooster flower, is a dried inflorescence of the plant belonging to the Amaranthaceae family. It is commonly harvested in autumn when the flowers are in full bloom and then dried.
[Preparation Method]
1. Powdered cockscomb: According to the Pharmacopoeia of the People's Republic of China, remove impurities and residual stems and leaves from the raw material, and then cut it into pieces. Finally, sift to remove any ash content.
2. Fried cockscomb: According to the Sheng Hui Fang (the Holy Benefaction Prescription), take clean pieces of cockscomb and heat them in a pot over low heat until the surface turns deep yellow and develops charred spots. Then remove from heat and let cool.
3. Charred cockscomb: According to the Yu Yu Ji Cheng (the Comprehensive Collection of Yu Yu), heat clean pieces of cockscomb in a pot over high heat until the surface turns black and the inside turns yellow. Sprinkle a little water to extinguish any remaining sparks, then quickly spread it out and let it cool completely.
4. Vinegar-treated cockscomb: Take clean pieces of cockscomb and mix them with vinegar until they are thoroughly moistened. Heat the mixture in a pot over low heat until it is dry, then remove and let cool. Use 15kg of vinegar for every 100kg of cockscomb.
5. Wine-treated cockscomb: Mix cockscomb with yellow wine until slightly moistened. Heat the mixture in a pot over low heat until it is slightly dry, then remove and let cool. Use 12kg of yellow wine for every 100kg of cockscomb.
