Mangcao, also known as mang grass or spring grass, is mentioned in the book "Shennong Bencao Jing". It is the leaves of the plant Illicium lanceolatum A.C.Smith of the Magnoliaceae family.
[Processing method] 1. "Bencao Jing Ji Zhu" states: "Remove the leaves and young stems, and remove the large branches." "Zheng Lei Bencao" states: "Grind into powder." Currently, the original medicinal material is taken, impurities and branches are removed, washed, and dried.
2. "Lei Gong Pao Zhi Lun" states: "After harvesting, finely file the leaves, and also grind licorice and water smartweed. Place the poisonous wood leaves in a thin silk bag, add licorice and water smartweed on top, steam together for one day, remove the two medicines, and then take out and dry."
[Characteristics of prepared slices] Mostly wrinkled or broken. When flattened, it is needle-shaped, lanceolate, or elliptical, with a narrow wedge-shaped base. The two sides are green, while the lower side is slightly lighter. It has a strong aroma and a pungent taste, and is toxic.
[Processing effects] Mangcao has a pungent and warm nature and is toxic. It belongs to the spleen and kidney meridians. It has the function of dispelling wind and reducing swelling. It is used for headaches, abscesses, skin paralysis, scrofula, breast abscesses, and throat paralysis. This medicinal herb is toxic, and the processing of its juice is used to reduce its toxicity.
[Processing research] During the Southern and Northern Dynasties, "Lei Gong Pao Zhi Lun" used licorice and water smartweed for steaming. In the Liang Dynasty, "Bencao Jing Ji Zhu" removed the leaves and young stems and removed the large branches. During the Song Dynasty, "Zheng Lei Bencao" was ground into powder. "Tai Ping Sheng Hui Fang" lightly fried or lightly roasted it. "Sheng Ji Zong Lu" removed the roots and sprinkled wine before roasting.
