Tall Gastrodia Tuber
The tuber of Gastrodia elata Bl. (Fam. Orchidaceae).
Mainly in Chinese provinces such as Sichuan, Yunnan and Guizhou. Cultivated now in many places in China.
Harvest & Processing
Dig up root tubers from early November to early April; wash clean immediately; remove cork; steam root tubers thoroughly; dry below 60_. Commonly used in Hong Kong in the form of lengthwise cut slices.
Ellipsoid (elliptical in long-section and circular in cross-section), or long and suborbicular (almost round), flattened and shrunken, slightly curved. Top end often with withered reddish-brown to dark brown gemmae or with remnants of caudex; the other end marked with orbicular (round) and umbilicate (with a depression in the middle, like a navel) scars formed after detachment from main tuber. Cork fallen off or partially attached. Outer surface yellowish-white to pale yellowish-brown, with punctiform (dotlike) protuberances forming numerous rings of transverse striae and longitudinal wrinkles; sometimes with reddish-brown mycorrhiza. Hard, does not break easily. When broken, surface relatively smooth; yellowish-white to pale brown. When sliced, surface translucent and cuticular. Odour: faint; taste: sweet.
1. Vertigo, dizziness, headache
3. Facial palpsy, hemiplegia, cerebral vascular accident, numbness of extremities
4. Infantile convulsions, epilepsy
Mainly contains gastrodin and gastrodioside.
The information and images in this Online Herbal Exhibition is form the book, "An Illustrated Chinese Materia Medica in Hong Kong", edited by Professor Zhao Zhongzhen, School of Chinese Medicine, Hong Kong Baptist University. For the complete collection of Chinese Materia Medica compiled by Professor Zhao, please go to this website: http://www.bucmm.org.