Laiyang Bei Sha Shen

Laiyang Bei Sha Shen

　　【Laiyang Bei Sha Shen】 The root of the Umbelliferae plant Glehnia littoralis, it is an excellent medicinal herb for moistening the lungs, relieving coughs, and nourishing the stomach. Li Shizhen wrote in the Compendium of Materia Medica: “Sha Shen is sweet, bland, and cool, light and insubstantial in nature, specifically tonifying lung qi, thereby benefiting the spleen and kidneys. Therefore, it is suitable for those whose metal (lung) is susceptible to being overcome by fire.” There are two types of Sha Shen—northern and southern. The New Compilation of Materia Medica states: “Bei Sha Shen specifically nourishes lung yin, clears lung heat, and treats chronic cough and lung fistula. Nan Sha Shen has similar effects to Bei Sha Shen but is slightly less potent.”

　　Shandong Sha Shen refers to Bei Sha Shen, a genuine medicinal herb of Shandong Province, primarily produced in Laiyang City. According to elderly farmers in Hucheng Village, a concentrated production area of Bei Sha Shen in Laiyang, the cultivation of Sha Shen in this region dates back over 500 years. The 1935 edition of the Laiyang County Annals records: “Sha Shen has long been a major export commodity of the county. It thrives in loose soil, hence the quality is particularly excellent when grown along the banks of the Wulong River... Annual production is about 2 million jin (approximately 1 million kilograms), valued at seven or eight silver coins per jin, transported to Yantai and then distributed to Jiangsu, Zhejiang, Fujian, Guangdong, and other regions, known as ‘Lai Shen,’ unmatched by neighboring areas.” According to statistics from Yantai Customs starting in 1863, Laiyang Sha Shen was sold nationwide and exported to Hong Kong and Southeast Asia. This shows that Shandong Sha Shen, in terms of both yield and quality, ranks among the best in the country. Bei Sha Shen prefers sandy loam soil, and the previous crop in the field should not be peanuts or beans. One-year-old roots are harvested in the “White Dew” or “Autumn Equinox” seasons of the following year, when the leaves turn slightly yellow. Two-year roots are harvested around the “Start of Heat” in the third year. Harvested Sha Shen should have the above-ground stems and fibrous roots removed, washed, bundled, and boiled in boiling water for 2–3 minutes until the outer skin can be easily rubbed off. After boiling, the outer skin is rubbed off root by root, then dried in the sun or by baking for medicinal use. The best quality roots are those that are slender, white, firm, rich in starch, and free from insect damage.