Cooked Chinese foxglove root, called shu di Huang or cooked Rehmannia, is prepared by steaming the fresh root until it is cooked, letting it dry, then steaming and drying it again several times.
No interactions due to use of Chinese foxglove root have been reported.
Dried Chinese foxglove root, called sheng di Huang or dry Rehmannia, the fresh root is picked, washed well, then dried in the sun during the winter. Large, fleshy brownish-yellow chunks taste sweet and moist.
Chinese foxglove root is collected in the fall.
Native to northern China.
No formal guidelines for recommended doses. The raw form of the root is a cooler herb and used for symptoms of heat. The cooked root is more of a blood tonic. Special preparations are made for specific ailments.
Rehmannia glutinosa and is also called Rehmannia chinensis.
The Chinese medicine remedies are dang gui (dang quai) or Angelica sinensis (the root of the angelica plant) as a decoction or tincture; foxglove root; Korean ginseng; and astragalus.
The herbs effectiveness in treating these ailments has not been verified by modern studies.
To be used with caution by people with digestive problems, can swell the belly and cause loose stools. No information on overdose symptoms.
Can cause diarrhea, nausea, and abdominal pain. Many Chinese herbalists mix this herb with grains-of-paradise fruit, a kind of cardamon, to prevent these side effects.
Foxglove.
The parts to a fox glove is leaves flower stem root