White Mustard Seeds
White mustard seeds are the dried and mature seeds of the cruciferous plant mustard. They are cultivated and used in clinical medicine under the names white mustard seeds or stir-fried mustard seeds. They are mainly produced in Anhui, Henan, Hebei, Shanxi, Shandong, Sichuan, and other regions. The original plants prefer a warm and humid climate, are resistant to drought, and prefer warm and humid weather, as well as being resistant to cold and waterlogging. They do not have high soil requirements. They have a spicy taste and a warm nature. They belong to the lung meridian and have the functions of warming the lungs, resolving phlegm, promoting qi circulation, dispersing blockages, and relieving pain.
Chinese Name: White Mustard
Class: Angiosperms
Subclass: Primitive perianth subclass
Suborder: Brassicaceae suborder
Tribe: Brassicaceae tribe
Species: White Mustard
Function: Resolving phlegm, warming the middle, dispersing cold, promoting qi circulation, stopping pain. Used to treat phlegm-dampness cough, chest and hypochondriac fullness and pain, vomiting, aphasia due to stroke, limb pain and numbness, edema, yin ulcers, swelling and toxicity, and traumatic swelling and pain.
Kingdom: Plantae
Phylum: Angiosperms
Class: Magnoliopsida
Order: Papaverales
Family: Brassicaceae
Genus: Sinapis
Alias: Mustard seeds, green mustard seeds
Medicinal Properties:
Part Used: Dried and mature seeds of the plant
Taste and Meridian: Spicy, warm. Belongs to the lung and stomach meridians.
Usage and Dosage: Internal use: Decoction, 5-15 grams; or made into pills or powder. External use: Ground into powder and applied topically.
Contraindications: Avoid use in patients with lung deficiency and cough, as well as those with excessive internal heat and yin deficiency.
Processing Method:
1. Mustard Seeds: Remove impurities and crush into powder when using.
2. Stir-fried Mustard Seeds: Take clean mustard seeds and stir-fry them according to the method in Appendix II D. Stir-fry until they turn pale yellow to dark yellow (for white mustard seeds) or dark yellow to brown (for yellow mustard seeds), and have a spicy aroma. Crush into powder when using.
Geographical Distribution: It is produced all over China, with the largest production in Henan and Anhui provinces.
Alternative Names: Spicy vegetable seeds, green vegetable seeds
Medicinal Properties:
Part Used in Medicine: Dried and mature seeds of the plant
Taste and Meridian: Spicy, hot
①"Qian Jin Yao Shi": "Spicy taste, toxic."
②"Compendium of Categories and Principles": "Spicy, hot, non-toxic."
③"Sichuan Materia Medica": "Warm in nature, spicy in taste, non-toxic."
④"Depei Materia Medica": "Enters the Taiyin meridian."
Usage and Dosage: Internal use: Decoction, 5-15 grams; or made into pills or powder. External use: Ground into powder and applied topically.
Contraindications: Avoid use in patients with lung deficiency and cough, as well as those with excessive internal heat and yin deficiency.
Processing Method:
1. Mustard Seeds: Remove impurities. Crush into powder before use.
2. Stir-fried Mustard Seeds: Take clean mustard seeds and follow the stir-frying method in Appendix II D. Stir-fry until they turn pale yellow to dark yellow (for white mustard seeds) or dark yellow to brown (for yellow mustard seeds), and have a spicy aroma. Crush into powder before use.
Geographical Distribution: It is produced all over the country, with the largest production in Henan and Anhui provinces.
(From "Tang Materia Medica")
