Rehmannia glutinosa is a perennial herb of the family Orobanchaceae (formerly Scrophulariaceae), native to clay and sandy soils on slopes and roadsides in northern and central China, where it has long been extensively cultivated. The plant grows 10 to 30 cm tall, with a basal rosette of obovate to oblong, crinkled, softly white-pubescent leaves with crenate margins and prominent veins. In late spring an ascending, glandular-hairy flowering stem bears a few-flowered raceme of nodding, broadly tubular flowers with a five-lobed reddish-purple to yellow-brown corolla, externally pubescent. The medicinal portion is the swollen, fleshy, finger-like tuberous root, harvested in autumn. For Shu Di Huang, the cleaned fresh roots are steamed (traditionally with rice wine) and sun-dried in repeated cycles until they become soft, sticky, lustrous, and black, with a sweet taste.

Dosage

Form	Amount	Frequency	Duration	Population	Notes
decoction	9-30g	Daily	—	—	—

Cultural & Historical Context

Traditional Chinese Uses

Shu Di Huang (prepared rehmannia root) is a warm, sweet herb considered one of the most important Blood and Yin tonics in Chinese medicine. It deeply nourishes Blood and Kidney and Liver Yin, addressing dizziness, blurred vision, tinnitus, irregular menstruation, and pallor from Blood deficiency, as well as lower back weakness, night sweats, and spermatorrhea from Kidney and Liver Yin deficiency. Prepared through repeated steaming, it is richer and more tonic than raw rehmannia and is a foundational ingredient in classical Liver-Kidney deficiency formulas.

Traditional American Uses

None Documented

Important Disclaimer

This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.

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