San Leng (Sparganium stoloniferum) — Dried Rhizome & Vinegar-Processed Powder, 500g
Price range: $5.08 through $5.56
Description
San Leng (Sparganium stoloniferum), also known as Jing San Leng (京三棱) or Hei San Leng (黑三棱), is the dried rhizome of a traditional herb long revered in Traditional Chinese Medicine (TCM) for its blood-moving and stagnation-breaking character. Its nature is bitter, neutral, and gently warming in action, making it a classic herb for invigorating blood circulation, dispersing accumulations, and easing abdominal fullness. This listing offers both whole dried rhizome pieces and finely milled black San Leng powder, with a vinegar-processed (醋炙) option traditionally used to soften its intensity and guide its action.
Key Selling Points
- Traditional blood-moving and stagnation-dispersing herb
- Available as dried rhizome pieces or fine black powder
- Vinegar-processed (醋炙) option for gentler traditional use
- Food-herb grade agricultural product, 500g per unit
- Sourced from broad domestic growing regions
Quality & Sensory
The dried rhizome presents a firm, dense texture with a pale grey-brown to dark exterior and a lighter, starchy interior when sliced. The powder is deep charcoal-black, finely milled, and carries a mild, earthy, slightly bitter aroma. When decocted, it yields a lightly bitter, faintly astringent infusion with an earthy undertone, while the vinegar-processed form shows a subtle sour note from the traditional processing.
Technical Specifications
| Product Type | Dried Rhizome and Powder |
|---|---|
| Common Name | San Leng (Jing San Leng, Hei San Leng) |
| Botanical Name | Sparganium stoloniferum |
| Form | Dried Rhizome Pieces / Black Powder |
| Net Weight | 500g |
| Shelf Life | 24 months |
Usage Scenarios
- Traditional herbal decoctions and formulas
- Soup and medicinal food packs
- Herbal powder blends
- Vinegar-processed traditional preparations
- Bulk herbal ingredient for home use
Traditional Uses
In folk herbal practice, San Leng is decocted into soups and medicinal formulas, often paired with herbs like E Zhu (莪术) to support the movement of qi and blood. It appears in traditional medicinal food preparations and longevity-style decoctions where the aim is to ease abdominal fullness and support smooth circulation. The vinegar-processed form is traditionally favored for gentler, more directed use, while the black powder is convenient for blending into teas, congee, or soup bases.
FAQ Q&A
Q: What is San Leng?
A: San Leng is the common Chinese name for the dried rhizome of Sparganium stoloniferum, also called Jing San Leng or Hei San Leng. It is a traditional herb used in decoctions and medicinal food preparations.
Q: What is the difference between the plain and vinegar-processed forms?
A: The plain dried rhizome is the standard form used in traditional decoctions. The vinegar-processed (醋炙) form is a traditional preparation method used to soften the herb's character and guide its action, and it carries a subtle sour note.
Q: How is San Leng traditionally used?
A: It is typically decocted with other herbs or added to soups and medicinal food packs. The black powder can be blended into teas or congee. Adjust the quantity to your recipe and traditional guidance.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Triangular 500g, Vinegar roasted sanleng 500g, Triangular powder 500g |
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