What is Jing Jie?
Jing Jie, which is also called Schizonepeta or Schizonepeta tenuifolia. Jing Jie is a perennial herbaceous plant, the whole plant is pubescent; the long stem is a purple square base with longitudinal grooves on all sides; the leaves grow in pairs, and the leaves are divided into three petals; the cymose clusters grow in The tops of the branches are in the shape of false spikes; the corolla is lip-shaped, blue or light red; the flowering period is July-August. The fruiting period is from September to October. It was first recorded in "Shen Nong's Materia Medica", and its original name was "Fake Su". And the name of Jing Jie first appeared in "Wu Pu Materia Medica".
, the name of traditional Chinese medicine. It is the dry aerial part of Schizonepeta tenuifolia Briq
. In summer and autumn, the flowers are harvested when they bloom to the top and the spikes are green, and the impurities are removed and dried in the sun. "The Classic" records that Schizonepeta "Chushibi" proves that Schizonepeta has anti-inflammatory and analgesic effects. "Materia Medica Huiyan" records that "all the symptoms of blood loss have stopped, and if you want to do it, you can stop it by frying the black Jing Jie. Most of the spicy fragrance is used to disperse the wind, and the bitter temperature can clear the blood. It is also a medicine for blood apoplexy", indicating that Schizonepeta is effective in treating hematemesis, blood in the stool, and menstrual blood. The methods of use include water decoction, external application and grinding as medicine. "Materia Medica": "Yin deficiency, fire inflammation, red face, so those with headaches should not enter it by mistake." In addition, because Jing Jie florets are lavender and have a special smell, it is suitable as a ground cover, it can also be used in a garden border or as a rock garden addition.
Types of Jing Jie
Cleft leaf Jing Jie
Annual herb, 60~100cm high. With a strong aroma. Stem erect, quadrangular, branched at upper part, brownish purple at base. The whole plant is gray-white pubescent. The leaves are opposite; the leaves at the base of the stem are sessile or nearly sessile, pinnately parted, with 5 lobes, the middle and upper leaves are sessile, pinnately parted, lobes 3~5, 1~3.5cm long, 1.5~2.5cm wide cm, apex acute, base wedge-shaped attenuate and extend down to petiole, lobes lanceolate, entire, dark green above, gray-green below, glabrous on both sides, denser on veins and margins, with glandular spots. Flowers are in whorls, multiple rounds densely clustered at the ends of branches, forming spikes, 3-13cm long; bracts leaf-shaped, 4-17mm long; bracteoles linear, small; flowers small, calyx funnel-shaped and obconical, About 3mm long, about 1.2mm in diameter, covered with gray pilose and yellow-green glandular points, apex 5-lobed, lobes ovate triangle; corolla light reddish purple, 2-lipped, about 4mm long, upper lip apex 2-lobed, lower lip 3-lobed, middle lobe largest; stamens 4, didynamous; ovary 4 longitudinally lobed, style basal, stigma 2-lobed. Nutlets 4, oblong-triangular, about 1.5mm long, about 0.7mm in diameter, tan, smooth surface. The flowering period is from July to September, and the fruiting period is from September to November. Growing on hillsides, roadsides, valleys, and forest margins. The altitude is between 540~2700m. Many cultivated, but also wild.
Multi-lobed leaves Jing Jie
Perennial herb, up to 40-50cm high. The base of the stem is lignified, the upper part is quadrangular, covered with white villous hairs. Leaves opposite; petiole about 1.5cm long; leaves pinnately parted or split, sometimes lobed to entire, lobes ovate or ovate-lanceolate, entire or sparsely toothed, 2-3.4cm long, 1.5cm wide ~2cm, apex acute, base nearly truncate to heart-shaped, upper part dark green, slightly pilose, lower part white-yellow, covered with white short bristles, upper veins and margins covered with eyelashes, with glandular spots. Most cymes form terminal spikes, 6-12cm long; bracts are leafy, deeply lobed or entire, ovate, about 1cm long; bracteoles are ovate-lanceolate or lanceolate, with purple, As long as the flower or slightly longer; calyx purple, about 5mm long, with 15 veins, sparsely pubescent outside, 5-toothed at the apex, triangular; corolla 2-lipped, blue-purple, pale yellow after drying, about 8mm long , pilose, upper lip 2-lobed, lower lip 3-lobed, middle lobe the largest; stamens 4, anthers lavender, style slender, stigma 2-lobed. Nutlets 4, flat oblong, abdomen slightly ribbed, about 1.6mm long, about 0.6mm wide, brown. The flowering period is from July to September, and the fruiting period is after September. Born in 1300~2000m above sea level in pine forest edge, hillside grass or moist grassland.
Growth environment of Jing Jie
Jingjie mostly grows next to houses or in bushes, and the altitude generally does not exceed 2,500 meters. Jingjie has strong adaptability to the environment, and is most suitable for growing in fertile, loose soil, moderate humidity, sunny and mild climate conditions. The seeds can germinate at 15-20°C, the optimum temperature for growth is 20-25°C, and they are more resistant to high temperature and cold.
Jingjie is produced in Xinjiang, Gansu, Shaanxi, Henan, Shanxi, Shandong, Hubei, Guizhou, Sichuan, and Yunnan; it is distributed from central and southern Europe through Afghanistan, eastward to Japan, and wild in America and southern Africa. The type specimen was collected from Europe. Jingjie is cultivated mainly in Anhui, Jiangsu, Zhejiang, Jiangxi, Hubei, Hebei and other places.
Processing methods of Jing Jie
Collection and processing
In summer and autumn, the flowers are harvested when they bloom to the top and the spikes are green, and the impurities are removed and dried in the sun.
Take the original medicinal materials, remove residual roots, thick stems and impurities, rinse with water, moisten slightly, cut into sections, and dry in the sun.
Fried Jing Jie
Take the Jing Jie section and put it in a frying pan, heat it with a slow fire, fry until slightly yellow, take it out, and let it cool.
Jing Jie charcoal
Put the Jing Jie section into a frying pan, heat it with high heat, and fry until the surface is dark brown, and when the inside is burnt brown, spray a little water to extinguish the sparks, take it out, and let it dry and cool thoroughly.
Jing Jie TCM
The dry aboveground part of a plant.
Spicy in the mouth, slightly warm in nature.
Return lung, Liver Channel.
Relieves exterior and disperses wind, promotes rash, eliminates sores.
For colds, headaches, measles, rubella, sores.
1. Used for dental malnutrition: grind terracotta and nepeta leaves together, wipe it, three times a day. ("Pujifang")
2. Used for menstrual bleeding: Oolongtail (fried to the end of smoke), Nepeta panicle and half of each. for the end. Two qian per serving, drink with tea. ("Sanji Lu")
"Compendium of Materia Medica": Avoid donkey meat. Anti puffer fish, all scaleless fish, crab.
Jing Jie is in irregular segments. The stem is square column-shaped, the surface is light yellow-green or light purple-red, and is pubescent. Section white. Many leaves have fallen off. Spike cymes. The air is fragrant, the taste is slightly astringent and pungent.
1. "Compendium of Materia Medica": dispelling wind-heat, clearing head. Use it as a pillow to remove head and neck wind; take it with gypsum powder to remove wind-heat and headache. 
2. "Hen Jing Feng Yuan": postpartum hemostasis, and children's stools are used to make black. Anyone who eats puffer fish, all scaleless fish and donkey meat are taboos; eating yellow croaker after eating it will make people vomit blood, but the ground syrup can relieve it. Eat with crabs and move the wind.
3. "Materia Medica Congxin": can sweat. loose rheumatism. Good throat. Clean up the boss. Treat typhoid headache. The mouth of the stroke is silent. Strong and straight.
Unwind the watch and disperse the wind
Schizonepetae is mild in nature and has the effect of pungent and warm to relieve the exterior and disperse wind. It can be widely used for patients with wind-cold, wind-heat and patients with no obvious cold and heat.
Relieve rashes and sores
Jing Jie can also play a role in penetrating rashes and eliminating sores. It has certain therapeutic effects on sores, rubella, measles and other diseases, and can also play an antipruritic effect.
Jing Jie stir-fried with charcoal, the nature and taste change from pungent and warm to bitter and mild. It has a certain hemostatic effect and can improve symptoms such as blood in the stool, postpartum hemorrhage, and metrorrhagia.
Jing Jie side effects
1. During the period of taking Schizonepetae, it is advisable to avoid raw, cold and astringent things, because acidic food has astringent effect, which is not conducive to relieving the symptoms.
2. Those who are allergic to Jing Jie should avoid using it, so as not to induce discomfort symptoms such as rash and itching.
Take an appropriate amount of Schizonepeta, wash it, put it into a pot, add an appropriate amount of water, boil it for 20 minutes, and then drink the juice.
Jingjie Lianqiao Tang
Jingjie Lianqiao Tang is a traditional Chinese medicine prescription composed of Nepeta, Forsythia, Fangfeng, Angelica and other medicinal materials. It is mainly used to treat wind-heat in the kidney meridian and swelling and pain in both ears.
Jing Jie wine
Prepare an appropriate amount of rice wine and fresh Jing Jie leaves, wash and cut the Jing Jie leaves into shreds, dry the surface moisture, then drink the rice wine, put them together in proportion, put them in a clean glass bottle, and soak them for a month The Jing Jie wine inside can be soaked well, and can be drunk directly after taking it out. It can strengthen the stomach, detoxify and increase appetite.
Made into powder
Schizonepeta powder can be obtained by drying and extracting Jing Jie. Schizonepeta powder pungent, warm. Go into lung, Liver Channel.
Schizonepeta powder benefits
Schizonepeta powder has the functions of expelling wind, relieving exterior syndrome and stopping bleeding.
Take appropriate amount of Jing Jie, millet. Clean the Jing Jie, chop it and set aside. Wash the millet, put it in a pot, add some shredded Jing Jie and water, and cook for 40 minutes before eating.
Schizonepeta is very good to make herbal tea, especially in hot summer. People use it to make herbal tea, which can replenish water for the body and prevent heatstroke. When making it, you need to wash the leaves of this plant and dry the water. Then put it in a clean health pot, add boiling water to brew, add honey or rock sugar to taste after soaking, wait for it to cool down, put it in the refrigerator for a few hours, and take it out and drink it directly when needed.
Prepare the right amount of Jing Jie, cucumber, sugar, sesame oil, and salt. Clean the Jing Jie and cucumber, cut the Jing Jie into sections, and cut the cucumber into strips, put them in a bowl, add some sugar, sesame oil, and salt to taste, stir well, and then eat.
Jing Jie tofu
Prepare a piece of tofu, wash it and cut it into pieces, dry the surface moisture, fry it in a pot with an appropriate amount of edible oil until its surface is golden, take it out of the pot for later use, wash the Jing Jie and put it into the pot with fresh green onions and stir well After the fried tofu is fried, add your favorite seasoning and stir well, then you can take it out of the pan.
How to choose Jing Jie?
Jing Jie stems are square, with longitudinal grooves on all sides, many branches on the upper part, lavender or light green, covered with pubescence; light and brittle, easy to break, fibrous section, yellowish white, with white loose pith in the center. The leaves are opposite, shrunken and curled, broken and incomplete; crisp and easy to fall off, with tooth cracks at the top, light brown or yellow-green, pubescent, with brown and black nutlets inside, fragrant, slightly astringent and pungent. It is better to be dry, yellow-green in color, thin stems, many spikes, and free of impurities.
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