Di Huang, Shu (Cooked Rehmannia)
Chinese Herb: Di Huang, Shu (Cooked Rehmannia)
Rehmannia Glutinosa; Radix Rehmanniae Preparata
Prepared Rehmannia Root 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. Rehmannia root 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.
Sweet, slightly warm