Japanese Knotweed Root Hu Zhang 500g Dried Sichuan Herb for Decoction and Tea

Japanese Knotweed Root, known in TCM as Hu Zhang (虎杖), from Polygonum cuspidatum. These dried root slices are machine-cut from Sichuan-grown knotweed rhizome, a traditional bitter and cold herb associated with the liver, gallbladder, and lung channels. In TCM theory it is traditionally valued for clearing damp-heat and supporting comfortable joints. Suitable for decoctions, teas, and external washes; special populations should consult a practitioner before use.

Key Selling Points

• Authentic Hu Zhang (虎杖) dried root slices from Sichuan, China
• Botanical source Polygonum cuspidatum, a classic TCM bitter-cold herb
• Machine-cut pieces for convenient decocting, brewing, and external use
• Traditionally associated with clearing damp-heat and easing joint discomfort
• Sold as edible agricultural product with 12-month shelf life in cool dry storage

Quality & Sensory

Typically the slices show yellowish-brown to reddish-brown exteriors with pale yellow cut surfaces and a firm, woody texture. The aroma is mildly herbaceous, and decocted liquid typically carries a distinctly bitter taste with a subtle astringent finish.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Brew as a bitter herbal tea, often combined with other herbs
• Add to herbal soup preparations with other botanicals
• Use in external washes or foot soaks following traditional practice

Traditional Uses

In TCM practice, Hu Zhang is traditionally used to clear damp-heat, promote bile flow, and dispel wind-damp, and it is a common ingredient in formulas addressing joint stiffness and urinary discomfort. Herbalists often pair it with herbs such as Yin Chen (Artemisia capillaris) for damp-heat patterns. It is typically simmered 10-20 minutes in decoctions or used in seasonal cleansing teas.

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