Parmelia, Rock Moss Stone Flower, Rock MossParmelia tinctorum:–Rdo dreg  རྡོ་དྲེག  (Tibetan)–Mei Yi (TCM)–Ashmapushpa (, Ayurveda)Parmelia perlata:–Shaileya, Saileya, Charela (Ayurveda)–Ushna, Charela (Unani)–Karpasi, Kal Pasi (Siddha)Parmelia saxatilis:–Shi Hua (TCM) Parmelia perlata (as P. perforata)Verhandlungen der Kaiserlichen Leopoldinisch-Carolinischen Akademie der Naturforscher;Nova acta physico-medica academiae caesareae leopoldino-carolinae naturae curiosorum (1841-1843) Parmelia saxatilis (top), P. perlata (bottom)Flora Batava of Afbeelding en Beschrijving van Nederlandsche Gewassen, X Deel. (1849) Parmelia saxatilis(Photo by Jeremy Atkinson) (Wikimedia) Botanical name: Parmelia spp. P. tinctorum is used in Tibet P. perlata (syn. P. parietina, P. perforata, Lichen odoriferous, L. rotundatus) used in Ayurveda and Unani P. saxatilis is used in TCM P. kamtschadalis (syn. P. cirrhata), and P. longissima in Unani, used synonymously with P. perlata The species used in Unani for Ushna are regarded as equivalents of the Ayurvedic herb Shaileya.It has been stated that only aromatic species are used in AyurvedaIn Tibetan Medicine, 5 varieties of Lichen (Rock Moss) are recognized, based on their color: Red, Yellow, White, Green and Black. Parts used: Whole herb (Thallus)The white variety is best. Temperature & Taste: Cool (Neutral), dry. Sweet, Bitter. Astringent“A group of physicians are of the opinion that it is Hot in the First and Cold in the Second…

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