San Leng (Sparganium stoloniferum) — Dried Rhizome & Vinegar-Processed Powder, 500g

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

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.

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