Source
The root of Aucklandia lappa Decne. (Fam. Compositae).

Distribution
Mainly in Chinese provinces such as Yunnan (hence the name ' Yunmuxiang' [Yunnan Common Aucklandia Root]); also in provinces　such as Sichuan and in Tibet.

Harvest & Processing
Dig up roots of plants 2-3 years old in autumn and winter; remove leaves, rootlets and soil; cut roots into segments or slice lengthwise into pieces; dry under the sun or by wind; remove cork.
Commonly used in Hong Kong in the form of length-wise cut slices.

Description
Cylindrical or semi-cylindrical; about 5-10 cm long, 0.5-5 cm in diameter. Outer surface yellowish-brown to dull greyish-brown; cork mostly removed; surface marked with conspicuous wrinkles, longitudinal grooves and scars of rootlets. Hard, solid and heavy; does not break easily. When broken, surface relatively even, dull greyish-brown to dull drown; cambium ring brown; with radial markings and scattered punctiform (dot-like) dull brownish oil cavities. Core of old roots often looks like withered wood. Odour: fragrant and distinctive; taste: slightly bitter.

Indications
1. Distending pain in the chest and epigastrium, tenesmus in dysentery
2. Diarrhoea, vomitting

Chemical Composition
Mainly contains dehydrocostus lactone and costunolide.

Photos