Jingxi Notoginseng

Jingxi Notoginseng

　　    Notoginseng, also known as "Sanqi," is a famous specialty of Guangxi and Yunnan. It is a perennial herbaceous plant belonging to the genus Panax in the Araliaceae family, and its medicinal part is the underground stem. Originally growing wild in the mountains, it was discovered and used by the Chinese people very early on, and later began to be cultivated artificially. This plant typically has three petioles per stem, and each petiole often has seven leaves, hence the common name "Sanqi" (meaning "three-seven"). According to the Qing Dynasty’s *Guishun Zhouzhi* (Annals of Guishun Prefecture), “Sanqi… the best comes from Tianzhou.” The third volume of the Qing Dynasty’s *Baise Tingzhi* (Annals of Baise Subprefecture) also states that because Sanqi actually originated from Tianzhou, it “is commonly called Tianqi (Field Seven).”

　　　　        Notoginseng is a precious medicinal herb and an outstanding variety within the Panax genus with unique properties. According to the Ming Dynasty’s *Compendium of Materia Medica* by Li Shizhen, notoginseng “has a slightly sweet and bitter taste, quite similar to ginseng,” and is known as the “gold that cannot be exchanged.” Zhao Xuemin of the Qing Dynasty wrote in *Supplement to the Compendium of Materia Medica* that “ginseng is first in replenishing qi, while notoginseng is first in enriching blood. Their tastes are similar, and their effects are equal, which is why they are called ‘ginseng-notoginseng,’ the most precious among traditional Chinese medicines.” The *Compendium of Materia Medica* also states that notoginseng “is mainly used to stop bleeding, disperse blood, relieve pain, and treat wounds from blades or arrows. For injuries where bleeding does not stop, chew and mash it to apply directly, or use it as a powder to sprinkle on—the bleeding will stop.” “Southern armies used it as an essential medicine for treating sword and arrow wounds,” and it “also treats hematemesis, epistaxis, bloody stools, insect bites, dysentery, bloody stools of the large intestine, uterine bleeding in women, postpartum hemorrhage, excessive postpartum bleeding, red eyes in both men and women, unnamed abscesses, and tiger or insect bites.” According to pharmacological analysis, notoginseng mainly contains six types of saponins, sitosterol, daucosterol, and flavonoids. Saponins are the main component of ginseng and play a significant role in enhancing physical strength, improving myocardial oxygen metabolism, and increasing the tolerance of animals to hypoxia. Ancient medical texts claiming that notoginseng “has the same efficacy as ginseng” are indeed not exaggerated. Sitosterol and daucosterol can lower blood lipids, while flavonoids are effective components that dilate the coronary arteries, improve myocardial blood supply, and increase vascular elasticity. Therefore, regular consumption of notoginseng not only has a significant therapeutic effect on coronary heart disease and angina pectoris but also serves a preventive function. For healthy individuals, it can help prevent coronary heart disease and provide nourishing and strengthening benefits.

　　　　    The usage of notoginseng should be determined based on the intended purpose. Different methods of administration yield vastly different effects.

　　　　    Generally speaking, raw notoginseng can constrict blood vessels and is a highly effective remedy for bruises and cuts, capable of stopping bleeding upon application. Mixing notoginseng powder with alcohol to form a paste and applying it to sores or abscesses can help disperse blood and reduce swelling. Oral administration of notoginseng varies depending on the condition: for dispersing blood, stopping bleeding, and relieving pain, use raw notoginseng; for enriching blood and nourishing the body, use processed (cooked) notoginseng. Cooked notoginseng is made by slicing raw notoginseng, soaking the slices in salt water until saturated, drying them, and then grinding them into a fine powder. Another method is to place slices of raw notoginseng in a small bowl with just enough water for the notoginseng to absorb, steaming until soft, slicing, frying until yellow and crisp but not burnt, then grinding into powder to make cooked notoginseng. Both methods are acceptable. Cooked notoginseng has the effects of invigorating qi, activating blood, enriching blood, removing stasis, and promoting new tissue growth. Stewing chicken with cooked notoginseng makes an excellent tonic for women after childbirth.

　　　　    In Guangxi’s list of famous dishes, there is one called “Notoginseng-Stewed Chicken.” Using cooked notoginseng along with herbs such as astragalus, codonopsis, wolfberry, and eucommia to soak in liquor produces “Notoginseng Tonic Wine.” Drinking it in moderate amounts morning and evening can enrich blood and qi, relax tendons, promote circulation, enhance metabolism, and improve health—it is a premium medicinal wine. In recent years, “Notoginseng Toothpaste,” made with notoginseng, has proven effective in preventing and treating dental issues.

　　　　    The blood-dispersing effect of notoginseng is extremely strong. Legend has it that a butcher, after slaughtering a pig and collecting a large basin of pig blood, accidentally cut his hand and hurriedly applied notoginseng powder to the wound. In the rush, some of the notoginseng powder fell into the coagulating pig blood. Soon, the pig blood completely turned into blood water. Therefore, a common method to authenticate genuine notoginseng involves testing with a blood clot—if it dissolves into blood water, it is genuine notoginseng; otherwise, it is fake.

　　　　    When purchasing notoginseng, choose those that are large, firm, smooth, and free of twigs or protrusions. Notoginseng is a perennial plant that takes more than three years to harvest. The longer it is cultivated, the larger and higher-quality the roots become. Therefore, the size grading of notoginseng is based on how many pieces (or “heads”) are in one jin (500 grams). For example, “forty heads” means there are 31–40 pieces per jin, “sixty heads” means 41–60 pieces per jin, and “hundred-and-twenty heads” means 81–120 pieces per jin. Folk grading is less strict—for example, “hundred-and-twenty heads” generally refers to no more than 130 pieces per jin, and “eighty heads” no more than 85 pieces per jin. In short, the higher the number of heads, the smaller the notoginseng; the lower the number, the larger. Notoginseng classified as “twenty heads” or “forty heads” generally requires more than seven years of cultivation and represents the finest quality.

　　　　    The processing of notoginseng must also be done properly. After harvesting, wash it and trim off the fibrous roots (which can also be dried for medicinal use), then place it in the sun to dry. Rub it while drying until the root pieces are completely dry and leave no teeth marks when bitten. In the final stage of processing, switching to rubbing with a small wooden board will make the surface smoother and rounder. In rainy weather, dry it with charcoal fire at a temperature of 30–35 degrees Celsius, turning it frequently while rubbing. Do not let the heat drop or allow “sweating back” to occur. Store large quantities of notoginseng in a dry, ventilated place to prevent moisture, mold, or insect damage; small amounts can be kept in sealed bottles for long-term use.

　　　　    Notoginseng is a tertiary-era paleotropical relict plant, now grown only in certain counties of Guangxi, Yunnan, and other provinces in China. In Guangxi, notoginseng is distributed in Tiandong, Tiyang, Jingxi, Debao, and other areas. Particularly in Jingxi, due to its high yield and superior quality, it is known as the “Hometown of Notoginseng.”