White Cynanchum Root Bai Shou Wu 500g Dried Herb for Tea Wine and Decoction

White Cynanchum Root, known in TCM as Bai Shou Wu (白首乌) and also called Ge Shan Xiao (隔山消), is the dried root of Cynanchum auriculatum, a member of the milkweed family. Traditionally associated with tonifying the liver and kidney and benefiting essence and blood, it is a mild, starchy root suited to daily herbal teas, wine infusions, and decoctions. This listing is a 500g pack of sun-dried slices sold as a food-grade agricultural product.

Key Selling Points

• Authentic Bai Shou Wu (白首乌) dried root slices from Jiangsu, a recognized source region
• Botanical source Cynanchum auriculatum, traditionally distinguished from red He Shou Wu
• Hand sun-dried processing preserves the natural starchy texture of the root
• Traditionally used in TCM to support liver and kidney and nourish essence
• Versatile 500g pack suitable for tea, herbal wine, soups, and decoctions

Quality & Sensory

The slices typically show a pale yellowish-white to light brown cut surface with a firm, starchy texture and faint fibrous striations. The aroma is mild and earthy, and when simmered or steeped the root typically yields a light, slightly sweet, starchy taste.

Technical Specifications

Usage Scenarios

• Simmered into daily herbal teas or decoctions
• Steeped in liquor for traditional herbal wine
• Added to nourishing soups and congee
• Ground into powder for culinary or herbal blends

Traditional Uses

In TCM theory, Bai Shou Wu is considered sweet, bitter, and slightly warm, entering the liver, kidney, and spleen channels, and is traditionally used to tonify liver and kidney, strengthen sinews and bones, and nourish essence and blood. Folk practice commonly pairs it with goji berry, astragalus, or Chinese yam in soups and congee, or steeps the slices in grain liquor. It is also a seasonal tonic ingredient in Jiangsu and Shandong home cooking.

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