Platycodon root

Platycodon root

　　Platycodon root

　　Platycodon root, also known as sprout platycodon, refers to the root harvested when the plant sprouts in spring. It is considered lower in quality. The preferred form features thick, robust, and heavy roots that are dry, with a white cross-section and a bitter taste. Variants include platycodon root, bitter platycodon, white platycodon, stir-fried platycodon, and honey-fried platycodon. In prescriptions, "platycodon," "bitter platycodon," and "white platycodon" all refer to raw platycodon. The raw form is the cleaned medicinal material, with its outer bark scraped off, then dried in the sun and sliced for use. Stir-fried platycodon is made by lightly frying platycodon slices over low heat until they turn slightly yellow before use. Honey-fried platycodon, also called honey-baked platycodon, involves roasting platycodon slices with refined honey until the honey is fully absorbed and the color turns yellow, then cooling before use.