Qian Cao (Rubia cordifolia) — Dried Madder Root for Herbal Decoction & Soup

Qian Cao (Rubia cordifolia), also known as Madder Root and called Qiàn Cǎo (茜草) in Traditional Chinese Medicine (TCM), is the dried root and rhizome of a traditional herb long honored as Xuè Jiàn Chóu (血见愁) and Pò Xuè Cǎo (破血草). For centuries it has been prized as a blood-quickening, stasis-dispelling herb used to cool the blood, invigorate circulation, and harmonize the Liver channel. Its nature is bitter and cold, making it a focused yet traditional herb for moving stagnant blood and supporting smooth qi and blood flow.

Key Selling Points

• Traditional blood-quickening herb
• Dried Madder Root (Rubia cordifolia)
• Naturally sun-dried, sulfur-free
• 500g selected whole-root grade
• Suitable for decoction and soup use

Quality & Sensory

Each batch is naturally sun-dried to preserve its reddish-brown outer bark, firm fibrous texture, and mild earthy aroma. When decocted, the root yields a warm reddish-amber infusion with a gently bitter, slightly astringent taste that softens as it simmers, releasing its characteristic herbal depth into the brew.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Chinese-style soup and broth
• Herbal tea blends
• Medicinal food preparation
• Herbal pairing formulas

Traditional Uses

In folk herbal practice, Qian Cao is decocted into soups, tonics, and traditional formulas to invigorate blood and dispel stasis. It is a common ingredient in classical decoctions where it pairs with herbs like Angelica (Dang Gui), Ligusticum (Chuan Xiong), and Peach Kernel (Tao Ren). In daily food therapy, it is simmered into broths and medicinal congee as part of seasonal blood-nourishing preparations.

FAQ Q&A