Changium, Ming Dang Shen Changium, Ming Dang Shen 明党参 Bright Changium root Ming Dang Shen (TCM) Botanical name: Changium smyrnioides (syn. Conopodium smyrnioides) Parts used: Root Temperature & Taste: Cool, moist. Sweet, slightly Bitter Classification: P. Clears Hot Phlegm Uses: 1. Moistens the Lungs, Transforms Phlegm:-Wind-Heat or Lung-heat Cough, Bronchitis with Yin deficiency-acute dry Cough with hard-to-clear Phlegm-can be used for Cough and Wheezing from Heat or Deficiency2. Nourishes Yin, Harmonizes the Stomach:-Heat and dryness of the Stomach following Febrile disease-Poor appetite with Dry mouth, belching, nausea, vomiting-Anemia-supports Spleen Qi (but not with sinking Qi with prolapse or loose stool)3. Settles Liver, Resists Toxin:-Red and sore Eyes from Liver Heat-Vertigo, Dizziness from Liver heat-Boils, Toxic Sores Dose: Decoction: 4–12 grams (10–30 grams fresh) Comment: This was used as a local substitute for Ginseng (where it was traditionally called Tu Ren Shen). It has a similar nature but is much weaker. However, its tonic action is mild, and it is more moistening than Ginseng with a downward quality. Substitutes: 1. Codonopsis Dang Shen2. Adenophora Sha Shen Preparation: Ginger-fried Changium  The root slices are soaked briefly in Ginger juice, then stir-fried until dry. This corrects its overly moist nature and helps it…

You must be logged in to view this content, please login. If you're not a member then Click this link to subscribe