Chinese medicine Liu Jinu is also known as Jin Jinu, Wutengcai, and Liuyuexue. It is the above-ground part of the herbaceous plant Artemisia anomala. Liu Jinu is used for stagnant food accumulation, distention and pain in the epigastrium and abdomen, and can be used together with digestive medicines.
Image of Liu Jinu
【Liu Jinu Tea for Treating Diarrhea】
Liu Jinu Tea
Composition: Equal parts of Liu Jinu and licorice.
Preparation: Grind the herbs into coarse powder. Take 15 grams of the powder and put it in a thermos cup. Pour 200 ml of boiling water over it and let it steep for 15 minutes. Then pour it out and mix it with 1 small cup of yellow wine. The residue can be used for a second infusion. Take 1 dose daily.
Effects: Promotes blood circulation and regulates menstruation.
Indications: Postpartum retained lochia, abdominal pain, dizziness, and amenorrhea. Use with caution in patients with qi and blood deficiency, weak spleen and stomach, and those prone to diarrhea.
【Processing Method of Liu Jinu】
1. Liu Jinu, as described in "Leigong Paozhi Lun": "After harvesting, remove the stems and leaves, and only use the fruits. Before using, wipe off the thin shell with a cloth." "Zheng Lei Bencao": "Grind it."
"Qi Xiao Liang Fang": "Remove the branches." "De Pei Bencao": "Grind it, and soak it in hot water."
In current practice, take the raw Liu Jinu, remove impurities and residual roots, wash and slightly moisten the herb, cut it into sections, and dry it. Alternatively, wash the raw herb, slightly dry it, and then cut it into sections and sun-dry it.
2. Wine-processed Liu Jinu, as described in "Leigong Paozhi Lun": "Mix it with wine and steam it. It can be used after being exposed to the sun from Si to Shen for thousands of times."
"Bencao Yuanshi": "Stems, leaves, flowers, and fruits can all be used. Wash them with wine, steam them, and sun-dry them."
【Morphological Characteristics of Liu Jinu】
Dried whole herb with flowers, 60-90 cm long, usually bent, with a diameter of 2-4 mm. The surface is brownish-yellow to brown, often covered with white hairs. The stem is firm and hard, with a fibrous fracture surface, yellowish-white, and loose in the center.
Leaves are opposite, usually dried and shriveled or fallen off, with a dark green surface and a gray-green back covered with white hairs. They are brittle and easily break or fall off.
The branches have flower spikes and are yellowish-brown. They have a fragrant smell and a mild taste. The ones with green leaves, yellow flower spikes, no mold spots, and impurities are considered to be of good quality.
