The root of Angelica sinensis (Oliv.) Diels (Fam. Umbelliferae).
Mainly in Chinese provinces such as Gansu. Mostly cultivated.
Harvest & Processing
Dig up roots after autumn, generally in the second year of cultivation; remove leaves, rootlets and soil; let stand to let the moisture inside evaporate briefly until the roots soften; tie into small bundles; dry slowly over low heat. Commonly used in Hong Kong in the form of length-wise cut slices of the top part or of the whole root.
Slightly cylindrical; upper part known as ' guitou' (Angelica head), axial root known as ' guishen' (Angelica body), branch roots known as ' gui wei' (Angelica tails), whole root known as ' quangui' ('whole Angelica'). Bark yellowish-brown to reddish-brown, marked with longitudinal wrinkles and lalongate (transversely elongated) lenticels; axial root thick and short, lower part with branch roots; branch roots thick at top part and tapering downwards, mostly twisted and marked with a few scars of rootlets. Soft and pliable; when broken, surface yellowish-white or pale yellowish-brown; cortex thick, marked with brown oil dots; cambium ring yellowishbrown; xylem lighter in colour, marked with radial markings; the core of broken surface of top part usually with pith and a cavity. Odour: heavily aromatic; taste: sweet, acrid and slightly bitter.
2. Menstrual disorders
3. Headache, abdominal pain, chest pain, coronary heart disease, rheumatism, trauma
5. Carbuncles and sores
Mainly contains essential oils with the ligustilide as the main component; also contains polyacetylene such as falcarindol.