Plum Dragon Herbs

Di Huang, Shu (Cooked Rehmannia)


Di Huang Shu, also known as Rehmannia root, is a powerful herb that has been used in traditional Chinese medicine for centuries. Di Huang Shu can help to nourish and strengthen the kidneys and liver, which can be beneficial for overall health and well-being. Additionally, it has been shown to be effective in balancing hormones, which can be beneficial for those experiencing hormonal imbalances.

Also referred to as Prepared Rehmannia Root, Di Huang Shu is among the most important and frequently used herbs in Chinese medicine. Cooked in rice wine, this sticky, heavy, and tonifying root is sweet and slightly warming. It acts upon the Heart, Liver, and Kidney meridians. Di Huanng Shu is classified in TCM as a tonic for Blood but is used quite often as a Liver and Kidney tonic as well, and shows up as the chief ingredient in recipes such as Rehmannia Eight and Six Combinations.

High Quality Di Huang Shu: What does it look like?

High quality cooked Di Huang Shu (Rehmannia glutinosa) root should have the following characteristics:

  • A dark brown color
  • A slightly sweet taste
  • A consistent shape and size
  • No signs of mold or insect damage
  • Free from pesticides and other chemicals
  • A soft texture
  • A consistent cooking method

The best cooked Rehmannia root should be stored in a cool, dry place. It should be used within two years of harvest. It is also important to note that as with any herb or supplement, it is recommended to consult with a healthcare professional before use, especially if you have any underlying health conditions or are taking any medications.

How is Di Huang Shu prepared and processed?

Rehmannia glutinosa is a perennial herb that is native to China and is commonly used in traditional Chinese medicine. It is typically grown in well-drained, loamy soils with a pH between 6.0 and 7.0.

Rehmannia plants prefer full sun exposure, but can tolerate partial shade. They require moderate to high amounts of water and can tolerate drought conditions. They can grow in a wide range of temperatures, but prefer temperatures between 60-80°F. They are also frost-tolerant, and can survive temperatures as low as -22°F.

Rehmannia plants can be propagated from seed or from root cuttings. They typically take 2-3 years to reach maturity, at which point they will produce flowers and seeds. The root of the plant is the part used for medicinal purposes. The root should be harvested when the plant is 2-3 years old, ideally in the fall, when the plant is dormant. The root is washed, dried and then used for medicinal purposes.

It's important to note that the plant is considered as endangered in the wild, and the cultivation of the plant is considered as a way to preserve the species. Additionally, the plant is sensitive to pollutants, so it should be grown in an organic and sustainable way.

In Traditional Chinese Medicine (TCM), Shu Di Huang (Rehmannia glutinosa, cooked) is typically prepared by first cleaning and drying the root before use. The root is then sliced and then cooked with other herbs such as Shan Yao, and Shan Zhu Yu. This process is called "prepared Rehmannia" or "prepared Rehmannia root" which is believed to make it more easily digestible and also to enhance its medicinal properties. It is also said to make it less cooling and drying to the body, so it can be safely used by people with a yin deficiency.

Another way is to make a tincture, where the root is soaked in alcohol to extract its medicinal properties. This tincture can then be taken as a liquid extract, or added to other formulas.

Shu Di Huang is believed to nourish the blood, support the liver and kidneys, and improve the functions of the heart and brain. It is commonly used to treat a variety of health conditions, particularly those related to blood deficiency, such as anemia, fatigue, and menstrual disorders.

It's important to note that Di Huang Shu is considered a relatively mild herb, and should be taken under the guidance of a qualified practitioner of TCM.

Popular Recipe for Di Huang Shu

Di Huang Shu is traditionally prepared by boiling the raw root in black bean soup or ginger and other herbs to remove its bitter taste and to enhance its medicinal properties. The process of cooking can also change the color of the root, making it dark brown.

Here is a recipe for a traditional Chinese soup that includes Shu Di Huang:


  • 1/2 cup of dried Shu Di Huang
  • 1/4 cup of dried longan fruit
  • 1/4 cup of dried red dates
  • 2 cups of chicken or vegetable broth
  • 1/4 cup of goji berries (optional)
  • 1 tsp of ginger, thinly sliced (optional)


  1. Soak the dried Shu Di Huang, longan fruit, and red dates in water for at least 30 minutes to soften.
  2. In a pot, bring the chicken or vegetable broth to a boil over medium-high heat.
  3. Add the soaked Shu Di Huang, longan fruit, and red dates to the pot.
  4. Bring the soup back to a boil and reduce the heat to low. Let it simmer for 20-30 minutes.
  5. If desired, add the goji berries and ginger for the last 5 minutes of cooking.
  6. Strain the soup and discard the solids.
  7. Drink the soup while it's warm.

Note: You can adjust the quantity of Shu Di Huang to your preference, and also add other ingredients such as honey or lemon juice to suit your taste.

It's important to note that Shu Di Huang should be used with caution because it can interact with other medications and it can cause side effects like stomach upset and dry mouth. It's always recommended consulting with a licensed healthcare practitioner before using it.

Safety Precautions for the use of Di Huang Shu

When using and handling Shu Di Huang (Rehmannia glutinosa), it is important to take the following precautions:

  1. Consult with a qualified healthcare professional before using the herb, as it may interact with certain medications or have contraindications for certain health conditions.

  2. Do not use Shu Di Huang during pregnancy or breastfeeding.

  3. Do not use it in large doses or for prolonged periods of time as it may cause adverse reactions such as dizziness, dry mouth, and constipation.

  4. Avoid consuming Shu Di Huang with alcohol as it may increase the risk of adverse reactions.

  5. Keep Shu Di Huang out of reach of children and pets.

  6. Store Shu Di Huang in a cool, dry place, away from direct sunlight and moisture.

  7. If you experience any adverse reactions after using Shu Di Huang, discontinue use and consult with a healthcare professional.

It’s important to note that this is a general guideline and it’s always best to consult with a healthcare professional or herbalist to determine the right dosage and usage for you

Additional Information about Di Huang Shu: 

Common Names: Di Huang, Shu (Cooked Rehmannia); Rehmannia Glutinosa; Radix Rehmanniae Preparata

Properties:  Sweet, slightly warm

Channels Entered: Liver, Kidney


Customer Reviews

Based on 1 review
Wesley Hsue
Good quality

The herbs came fresh seal and you can tell it was well thought of. It is taen time to protect them.

You may also like

Recently viewed