Qian Cao (Rubia cordifolia) — Dried Madder Root, Red Qian Cao for Herbal Decoctions

Qian Cao (Rubia cordifolia), also known as Madder Root or Hong Qian Cao (红茜草), is the dried root and rhizome of a traditional herb long revered in Traditional Chinese Medicine (TCM) as Xuè Jiàn Chóu (血见愁), the 'blood-seeing sorrow.' For centuries, Qian Cao has been prized as a blood-cooling, stasis-dispelling herb, traditionally used to invigorate blood circulation, cool the blood, and support the smooth movement of qi and blood. Its nature is bitter and cold, making it a focused, cooling herb that enters the Liver channel to harmonize the blood aspect of the body.

Key Selling Points

• Traditional blood-cooling and stasis-dispelling herb
• Dried Rubia cordifolia root, naturally sun-dried
• Known in TCM as Xue Jian Chou (血见愁)
• 500g of new-crop red Qian Cao root
• Suitable for decoctions and herbal formulas

Quality & Sensory

Each batch is naturally sun-dried to preserve its deep reddish-brown color, firm woody texture, and mild earthy aroma. The roots are dense and fibrous, snapping cleanly when broken. When decocted, Qian Cao yields a reddish-brown infusion with a bitter, slightly astringent taste and a faint earthy undertone characteristic of traditional blood-aspect herbs.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Blended TCM formulas
• Herbal foot soak preparations
• Seasonal blood-nourishing soups
• Herbal bath and compress blends

Traditional Uses

In folk herbal practice, Qian Cao is decocted into soups and formulas to cool the blood and invigorate circulation. It is a classic ingredient in traditional blood-aspect formulas, often paired with herbs like Dang Gui, Chuan Xiong, and Bai Shao. In daily life, it appears in herbal foot soaks and bath blends, and in some regional traditions it is simmered into medicinal congee or soup packs for seasonal blood-nourishing nourishment.

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