Huang Jing-Rhizoma Polygonati (cooked)

Huang Jing黄精(熟), derived from the processed rhizome of Polygonatum sibiricum or related species, is a prized tonic herb in Traditional Chinese Medicine (TCM). The processing (steaming with wine or honey) enhances its nourishing properties, making it especially effective for replenishing qi, yin, and kidney essence.

This product does not contain medical claim.

Key Benefits
Tonifies Qi & Yin (补气养阴) – Addresses fatigue, dry throat, and weakness without overheating.
Nourishes Kidneys (补肾填精) – Supports aging-related decline, low back pain, and premature graying.
Moistens Lung (润肺) – Helps chronic dry cough with lung yin deficiency.
Hypoglycemic Effects – Modern research notes blood sugar regulation potential.

Dosage & Administration
Decoction: 9–15g boiled with herbs like Mai Dong (麦冬) or Dang Shen (党参).
Powder: 3–6g daily mixed into warm liquids.
Culinary: Simmered in soups or soaked in wine (tonic wines).
Classic Pairings:
With Gou Qi Zi (枸杞子) for liver-kidney yin deficiency.
With Shan Yao (山药) for spleen qi-yin dual deficiency.

Characteristics
Taste: Sweet, mildly earthy.
Nature: Neutral (processed form is gentler than raw).

Safety Notes
Avoid in damp-phlegm conditions (may worsen stagnation).
Use cautiously with diabetes medications (may enhance effects).
Processed form reduces potential digestive side effects.