Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.
Preparation: It can be harvested all year round, remove the sapwood, and dry in the shade. then remove impurities, chop into small pieces, and grind into fine powder or crush into flakes.
Main actions according to TCM*: Removes Blood Stagnation and stops bleeding. Promotes Blood invigoration and Qi movement so as to stop pain. Harmonizes the Middle Burner and relieve nausea.
Primary conditions or symptoms for which Jiang Xiang may be prescribed by TCM doctors*: Internal injuries due to trauma Sprains Fractures Contusions Laceration Laceration bleeding Epigastric pain Abdominal pain Chest pain Nausea Vomiting
Contraindications*: This product is not recommended for individuals without Blood Stasis, those with Blood Heat, or those with Yin Deficiency accompanied by Excess Fire.
In Traditional Chinese Medicine (TCM), Jiang Xiang belongs to the 'Herbs that invigorate the Blood' category. Like the name indicates these herbs tend to stimulate the Blood flow. In TCM they're used to help the circulation of Blood in cardiovascular conditions or menstrual irregularities as well as to treat acute pains caused by Blood Stagnation. They can also be used to treat Blood Stagnation when it causes certain tumors, cysts and hardened clots.
Furthermore Jiang Xiang is Warm in nature. This means that Jiang Xiang tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Jiang Xiang can help restore a harmonious balance between Yin and Yang.
Jiang Xiang also tastes Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Pungent ingredients like Jiang Xiang tends to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Jiang Xiang is thought to target the Spleen, the Stomach and the Liver. In TCM the Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach on the other hand is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine. The Liver is often referred as the body's "general" because it is in charge of regulating the movements of Qi and the Body Fluids. It also takes a leading role in balancing our emotions.