Cynanchum stauntonii, Bai Qian 白前 Willowleaf Swallow-wortBai Qian (TCM) Botanical name: Cynanchum stauntonii, C. glaucescens Parts used: Root and RhizomeOn the market 2 different products are available:  1. Bai Qian consists of Root and Rhizome.  2. E Guan Bai Qian (‘Goose-tube Bai Qian‘) is the hollow rhizome with roots removed. This is regarded as stronger. Temperature & Taste: Warm, dry. Sweet, Pungent (slightly warmer than Cynanchum Bai Wei)Some sources said it is slightly Cold (Su Gong) Uses: 1. Clears Phlegm, Stops Cough:-Cough, Wheezing with difficult-to-expectorate copious sputum-acute or chronic Cough with rattling of Phlegm in the throat-used for stagnation of Lung Qi, and to guide rising Qi downward2. Clears Damp, Promotes Urine:-Edema from Damp-it has also been used for Diarrhea3. Moves the Qi:-Liver coldness with Qi stagnation-Hypochondriac pain Dose: Decoction: 3–9 grams Preparation: 1. Dry-Fried Cynanchum Bai Qian (Chao Bai Qian):  The root is dry-fried until slightly scorched to lessen its pungency and irritating effect on the Stomach. It is better for chronic Cough with Lung deficiency, or patients with sensitive Stomach.2. Honey-fried Cynanchum Bai Qian (Mi Zhi Bai Qian):  Stir-fried with Honey until it is not sticky. This makes it milder, less irritating, and stops it from damaging Qi or…

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