What is Ji Ni?
The scientific name of
Ji Ni is
Adenophora trachelioides Maxim. orris family,
Salviaceae is a perennial herb. Roots carrot-like. Stem solitary, inflorescence branched, panicle, corolla campanulate, blue, blue-purple or white, disk cylindrical, seeds yellow-brown. Seeds yellowish brown.
Jini's medicinal parts are the roots of the plant Phyllostachys spp. Taste: sweet, slightly cold in nature. It has the function of clearing heat, resolving phlegm, and detoxifying. It is used for cough with lung heat and thick yellow phlegm; carbuncles and sores; adverse reactions caused by taking hot medicines.
Morphological characteristics of Ji Ni
Ji Ni is a perennial herb with white latex. Roots carrot-like. Stem solitary, 40-20 cm tall, up to nearly 1 cm in diameter, glabrous, often ± zigzag, sometimes with branches. Basal leaves cordate reniform, wider than long; cauline leaves with petiole 2-6 cm long, leaf blade cordate or sub flat truncate at the base of the leaf in the upper part of the stem, usually, leaf base not decurrent into a wing toward the petiole, apical part obtuse to shortly acuminate, margin simple serrate or biserrate, 3-13 cm long, 2-8 cm wide, glabrous or only sparsely hispidulous along the leaf veins. Inflorescence branches are mostly long and almost spreading, forming large panicles, or branches are short and form narrow, panicles. Calyx tube job triangular-conic, lobes long-elliptic or lanceolate, 6-13 mm long, 2.5-4 mm wide; corolla campanulate, blue, blue-purple or white, 2-2.5 cm long, lobes broadly triangular-semi-orbicular, acute at the tip, 5-7 mm long; disk cylindrical, 2-3 mm long, equally thick above and below or tapering upward; style subequal to the corolla. Capsule ovate-conical, 7 mm long, 5 mm in diameter. Seeds yellowish brown, black at both ends, long tortuous, slightly flattened, with a rib, the outer edge of the rib yellowish white, 0.8 to 1.5 mm long. July to September.
Growth environment of Ji Ni
In terms of geographic distribution, the native species of Ji Ni partially overlaps with A. remotiflora in eastern Liaoning, and a few individuals in this area cross over in traits, suggesting that the differentiation of the two species is not yet complete.
Jini (original subspecies) is produced in Liaoning, Hebei, Shandong, Jiangsu (northern part), Zhejiang (Tianmu Mountain), Anhui (Huangshan Mountain), and, according to records, also in Wutai Mountain, Shanxi, but no specimens have been seen.
Sunan Ji Ni (subs.) occurs in southern Jiangsu (Nanjing, Zhenjiang, Taihu). Born on mountain slopes.
Medicinal properties of Ji Ni
Ji Ni root
The medicinal part of this species is the root of Ji Ni. It is also known as apricot ginseng, apricot-leaf ginseng, white flour root, sweet mandarin, earth mandarin, and ground ginseng. It is found in the wild in all parts of China. It is harvested in spring and autumn and used freshly by removing the stem and leaves, or dried in the sun and scraped off the outer skin.
Special Records of Famous Physicians
Ben Cao Tu Jing
Ji Ni is not contained in the old state soil but is now found in Sichuan, Shu, Jiangxi, and Zhejiang. The root is similar to the root of the orange tree but without the heart. Runzhou is particularly abundant, and people collect it for fruit and vegetables, or for dried food, which is very sweet and tasty. Apricot ginseng is born in the fields of Zizhou, and the root is like a small vegetable root, and the leaves are picked in May.
The Desolation of the Materia Medica
Apricot leaf ginseng is a white face root, born in the mountains and fields of Mi County. The seedlings are one or two feet high, the stem is greenish white, the leaves resemble apricot leaves but small, with forked buds on the side, and resemble small mountain vegetable leaves, slightly pointed and back white, with five white bowl flowers and roots between the tips.
Health meals
Ji Ni and loquat leaf soup
Jini 30-60g, Pipa leaf 15g. Add water to decoction and take. This formula is a combination of two herbs to enhance the effect of clearing heat, resolving phlegm, and relieving cough. It is used for mild coughs with phlegm and hea
Fresh Juice of Ji Ni
100g of
fresh Ji Ni, pounded and ground to extract the juice (in addition to applying the residue to the affected area).
This formula takes the longest of
Jini detoxification. It is used for sores and canker sores or adverse reactions caused by taking heat medicine.
Ji Ni benefits
Ji Ni has the effect of moistening dryness and resolving phlegm, as well as clearing heat and detoxifying toxins. Jini is a kind of herb that grows on mountain slopes or grasslands is cold in nature and can enter the lung meridian. it can be used clinically to treat sore throats and is also effective in treating insomnia and laxative bowel movements. Patients need to use the medicine reasonably under the doctor's advice and avoid taking the medicine without authorization to avoid side effects.
Ji Ni side effects
Ji Ni side effects include people with loose stools and diarrhea will be aggravated by eating capers, and people with a cold physique will have an adverse reaction by eating capers, which can aggravate a cold physique. If someone consumes a lot of capers, it may also lead to yellow skin color, because capers are very rich in carotene, too much carotene intake will affect the color of the skin, but this side effect is not significantly harmful to the body, after a period of time to metabolize the carotene in the body, the skin will return to its original color. It is recommended to consume capers in moderation.
Ji Ni TCM
Ji Ni is also known as Sweet Eryngium, Earth Eryngium, Empyrean, and Plum Eryngium.
| Feature | Description |
| Harvesting and processing | Harvest in spring, remove the stems and leaves. Wash and dry in the sun. |
| Characteristics of medicinal herbs | The tablets are cut into round or round-like thick slices. Yellowish white, with irregular fissures, patterned and crinkled. Light body, loose foam. Odorless, slightly sweet taste. |
| Taste and Attribution | Cold in nature, sweet in taste. It belongs to the lung meridian and spleen meridian. |
| Efficacy and effects | Moisten dryness, resolve phlegm, clear heat and detoxify. It belongs to the classification of heat-clearing and detoxifying drugs under heat-clearing drugs. |
| Clinical application | Internal use: decoction, dosage 5-10 grams. External use: appropriate amount, pounded, and applied. Mainly used for dry lung cough and sore throat. Thirst, boils and sores, drug poisoning. |
| Chemical composition | Ji Ni mainly contains β-gluten sterols and carrot sterols, etc. |
| Contraindications for use | Not yet clear. |
| Compounding remedies | a. Treatment of acute and chronic bronchitis: 30 grams of fresh root (scraped off the outer rough skin) of Capsella bursa (9 grams of dried root) and 15 grams of loquat leaves (removed hair). Take with water decoction. (Zhejiang Folk Common Herbs)
b. Treating boils and swellings: One cup of juice from the roots of old Capsicum nucifera. Remove the dregs and apply. It should not be used more than three times. (Thousand Gold Wing Formula)
c. Treating boils and carbuncles: Wash and chop the fresh root of Capsella bursa, add 10% vegetable oil to make a paste, then mix with 30% petroleum jelly, apply to the area, about 0.5 cm thick, and fix with bandages or adhesive tape. Change the medicine once a day. (Zhejiang Medicine 1960: 46)
d. Treatment of red fennel (Shanmu crab) poisoning: 15 g of Capsella root, 30 g each of June snow whole herb and mung bean, and 6 g of licorice. Take with water decoction. (Herbs in common use in Zhejiang)
e. Treating dullness of the face and mouth, eliminating scar and removing moles: 60g of Cyperus rotundus, 0.9g of Cinnamomum cassiae, pound the above medicine and make it into a powder. Take 3 grams of this herb in vinegar and water, three times a day. (Sheng Hui Fang) |
How to choose Ji Ni?
The seedlings of Ji Ni look like Chinese foxglove and the roots look like ginseng, so unscrupulous merchants often use ginseng and shepherd's purse to pretend to be ginseng. The seedlings are one or two feet tall, with greenish-white stems and slightly smaller leaves like apricot leaves, slightly pointed and white on the back, with forked teeth on the edges. The end of the stem has five white bowl flowers. The roots are shaped like wild carrots, very fat and solid, with gray skin, and white center, sweet and slightly cold taste. There are also green flowers. The young seedlings can be cooked in soup or mixed with oil and salt. The roots of Jini can also be boiled in water. People often use it as a fruit with honey. The seedlings of the seedling are sweet and edible, but the seedlings of the seedling are bitter and cannot be eaten.
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