Jinkouhe Szechuan Achyranthes

Jinkouhe Szechuan Achyranthes

Jinkouhe Szechuan Achyranthes is a protected geographical indication product.

　　A commonly used authentic medicinal herb from Sichuan, it is the dried main root of the perennial herbaceous plant Cyathula officinalis from the Amaranthaceae family. Also known as sweet achyranthes. It was first recorded in the *Dian Nan Ben Cao*. Cultivation began during the Ming Dynasty. The stem is upright, reaching up to 1 meter in height, with long cylindrical main roots. It has a neutral nature and sweet taste, offering effects such as dispelling wind, draining dampness, regulating menstruation, and promoting blood circulation. Over 40 counties (districts) across Sichuan cultivate it, with primary production in Jinkouhe, Tianquan, and Ebian. Wild varieties are mainly found in Yan Yuan, Mianning, and Leibo. Before the founding of the People’s Republic of China, the highest annual yield reached 440 tons, dropping to 95 tons in 1949, but now it regularly produces between 500 and 800 tons annually.

　　The main medicinal components are steroidal compounds. The roots of the related plant Cyathula capitata, also called “ma niuxi,” are referred to as Szechuan achyranthes in the Jinsha River area of Sichuan as well as in Yunnan and Guizhou provinces.

　　The production area of Jinkouhe Szechuan Achyranthes covers four administrative regions in Leshan City, Sichuan Province: Yongsheng Township, Jinhe Town, Gong’an Township, and Jixing Township of Jinkouhe District.

　　I. Source Plant

　　Cyathula officinalis Kuan (Szechuan achyranthes).

　　II. Site Conditions

　　Within the production area, at elevations between 1,800 m and 2,300 m, the soil type is dark brown forest soil, with a soil layer thickness of 30–50 cm, organic matter content ≥1%, and pH value between 5.5 and 6.5.

　　III. Cultivation Management

　　1. Propagation Method: Seed propagation is used.

　　2. Seed Selection: Choose healthy, pest- and disease-free plants in their third year after sowing as seed-bearing parent plants. Select those with dense flower clusters, stamens close to white in color, and plump seeds.

　　3. Sowing:

　　(1) Timing: Best done between March 25 and April 10.

　　(2) Method: Use dibbling or row sowing. Thin and replant seedlings when they reach 5–6 cm in height.

　　4. Fertilization: Combine each weeding session with fertilization. Apply ≥8 tonnes per hectare of well-rotted manure liquid or 0.75–1.5 tonnes of well-rotted cake fertilizer per hectare.

　　5. Environmental and Safety Requirements: The use of pesticides, fertilizers, and other inputs must comply with national regulations, and must not cause environmental pollution.

　　IV. Harvesting and Processing

　　1. Harvesting Time: In the autumn or winter of the third or fourth year after sowing; October is optimal.

　　2. Processing Method: Dig up the roots using a long hoe, shake off soil, cut off the root crown, trim lateral roots, and use a bamboo knife to remove side roots so that both the main and lateral roots remain as single stalks. Drying temperature should be ≤70°C, and drying continues until moisture content is ≤15%.

　　V. Quality Characteristics

　　1. Sensory Characteristics: Nearly cylindrical, slightly twisted, tapering slightly downward or with few branches, 30–60 cm long, 0.5–3 cm in diameter; with longitudinal wrinkles, rootlet scars, and many transverse raised lenticels; cross-section shows small pale yellow dots arranged in several concentric rings, texture is tough and not easily broken, surface is yellowish-brown or grayish-brown; faint aroma, sweet taste.

　　2. Physicochemical Indicators: Total ash ≤5.0%, water-soluble extractives ≥65.0%, cyasterone ≥0.04%.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with national regulations.