Herb Whole plant / Aerial parts (全草 quán cǎo)

Ji Gu Cao

Abrus herb · 鸡骨草

Abrus cantoniensis Hance · Herba Abri

Also known as: Huang Tou Cao (黄头草), Da Huang Cao (大黄草)

Jī Gǔ Cǎo is a gentle, cooling herb widely used in southern China to support liver and gallbladder health. It helps clear excess heat and dampness from the body, and is especially valued for conditions involving jaundice, hepatitis, and rib-side discomfort. In Guangdong and Guangxi, it is a popular ingredient in everyday soups and herbal teas for its liver-protective and digestive benefits.

Category Heat-clearing and Dampness-drying herbs Dampness-draining and diuresis-promoting herbs
Therapeutic focus Liver health Digestive health Gallbladder health Detoxification

TCM Properties

Temperature

Cool

Taste

Sweet (甘 gān), Bitter (苦 kǔ)

Channels entered

Liver, Stomach

Parts used

Whole plant / Aerial parts (全草 quán cǎo)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Ji Gu Cao does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Ji Gu Cao is primarily used to support these areas of health:

Liver health Digestive health Gallbladder health Detoxification

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Ji Gu Cao performs to restore balance in the body:

Clears Heat and drains Dampness to relieve jaundice Clears Heat and resolves toxins Soothes the Liver and relieves pain Invigorates Blood and disperses stasis

How these actions work

'Clears Heat and drains Dampness to relieve jaundice' means this herb helps remove the combination of internal Heat and excess moisture (Dampness) that accumulates in the liver and gallbladder system, which TCM sees as the root cause of jaundice. When these two pathogenic factors combine, they obstruct bile flow, turning the skin and eyes yellow. Jī Gǔ Cǎo's cool nature and bitter taste work together to clear this Heat-Dampness combination, which is why it is most commonly used for hepatitis and jaundice.

'Clears Heat and resolves toxins' refers to the herb's ability to reduce inflammation and fight infection. In TCM terms, 'toxins' (毒 dú) represent particularly intense or concentrated forms of Heat that cause swelling, redness, and pain. This action explains why the fresh leaves can be mashed and applied directly to breast infections (mastitis) or other inflamed swellings.

'Soothes the Liver and relieves pain' means it helps restore the smooth flow of Liver Qi. The Liver is responsible for the free movement of Qi throughout the body. When Liver Qi gets 'stuck' (often from stress or emotional frustration), it causes pain and tightness under the ribs, abdominal bloating, and digestive upset. This herb gently unblocks this stagnation, which is why it helps with stomach pain that worsens with stress.

'Invigorates Blood and disperses stasis' refers to its mild ability to promote blood circulation and break up areas of Blood stasis. This action is secondary to its main functions but contributes to its pain-relieving effect and its traditional use for traumatic injuries with bruising.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Ji Gu Cao is used to help correct these specific patterns.

Why Ji Gu Cao addresses this pattern

Jī Gǔ Cǎo is sweet, slightly bitter, and cool in nature, entering the Liver and Stomach channels. Its cool nature directly counteracts the Heat component of Liver and Gallbladder Damp-Heat, while its bitter taste dries Dampness and its sweet taste supports the Spleen's role in transforming fluids. The herb's ability to clear Heat and drain Dampness from the Liver and Gallbladder addresses the core pathomechanism of this pattern, where Damp-Heat accumulates in the hepatobiliary system, obstructing bile flow and causing jaundice, rib-side discomfort, and digestive disturbance.

A practitioner would look for one or more of these signs

Jaundice

Yellow discoloration of the skin and eyes from Damp-Heat obstructing bile

Hypochondriac Pain

Distending pain below the ribs on one or both sides

Dark Urine

Dark yellow or tea-colored urine reflecting Heat in the lower Burner

Poor Appetite

Reduced appetite from Damp-Heat impairing Spleen and Stomach function

Commonly Used For

These are conditions where Ji Gu Cao is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Liver and Gallbladder Damp-Heat

TCM Interpretation

In TCM, hepatitis is most often understood as an invasion of Damp-Heat into the Liver and Gallbladder system. The Dampness component causes heaviness, fatigue, poor appetite, and a greasy tongue coating, while the Heat component manifests as yellow discoloration (jaundice), dark urine, bitter taste in the mouth, and possible fever. The Damp-Heat obstructs the normal flow of bile (the Liver's role in ensuring smooth Qi flow), leading to the characteristic combination of digestive dysfunction and jaundice.

Why Ji Gu Cao Helps

Jī Gǔ Cǎo directly addresses the Damp-Heat in the Liver and Gallbladder that underlies hepatitis. Its cool nature clears Heat from the Liver, its bitter taste dries Dampness, and its sweet taste supports the Stomach and Spleen, which are often secondarily affected. The herb's specific tropism for the Liver and Stomach channels means its actions are focused exactly where the pathology sits. Clinical reports have documented its use in treating acute infectious hepatitis with resolution of jaundice and normalization of liver function. Modern pharmacological research has confirmed hepatoprotective, anti-inflammatory, and antioxidant effects that align with its traditional indications.

Also commonly used for

Jaundice

Damp-Heat type jaundice with yellow skin and eyes

Non-Alcoholic Fatty Liver Disease

Fatty liver conditions with Damp-Heat presentation

Mastitis

Fresh leaves applied topically for breast inflammation

Gallstones

Used in combination formulas for biliary stones

Epigastric Pain

Stomach pain from Liver Qi invading the Stomach

Urinary Tract Infection

Damp-Heat in the lower Burner with painful dark urination

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Cool

Taste

Sweet (甘 gān), Bitter (苦 kǔ)

Channels Entered

Liver Stomach

Parts Used

Whole plant / Aerial parts (全草 quán cǎo)

Dosage & Preparation

These are general dosage guidelines for Ji Gu Cao — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

15-30g

Maximum dosage

Up to 60g in acute hepatitis cases, under practitioner supervision. Toxicity studies in mice showed no deaths at very high doses (oral gavage up to 420 g/kg), indicating a wide safety margin for the properly processed herb.

Dosage notes

The standard dose of 15-30g is used for general applications such as damp-heat jaundice, rib-side discomfort, and stomach distension. For acute hepatitis, higher doses up to 60g may be used, often decocted with lean pork for improved palatability and to moderate the herb's cooling nature. When used as a daily health soup (a common practice in Guangdong and Guangxi), lower doses of around 15-20g per person are typical. Fresh herb can be used externally by pounding the leaves into a poultice for breast abscesses. The herb can also be prepared as pills or powder form.

Preparation

The seed pods must be completely removed before use, as the seeds are toxic. No other special decoction handling is required. The herb is decocted normally. In traditional Lingnan practice, it is often simmered as a soup with lean pork, pork ribs, or red dates for 30-60 minutes.

Common Herb Pairs

These ingredients are traditionally combined with Ji Gu Cao for enhanced therapeutic effect

Yi
Yin Chen Hao 1:1 (Jī Gǔ Cǎo 15-30g : Yīn Chén Hao 15-30g)

Both herbs clear Damp-Heat and relieve jaundice, but through complementary mechanisms. Yīn Chén Hao is the foremost jaundice-resolving herb in the materia medica with powerful Dampness-draining action, while Jī Gǔ Cǎo adds Liver-soothing and pain-relieving effects. Together, they powerfully clear hepatobiliary Damp-Heat while addressing both the jaundice and the rib-side discomfort that accompanies it.

When to use: Damp-Heat jaundice with rib-side fullness and discomfort, acute hepatitis with yellow skin and eyes.

Bai Shao
Bai Shao 1:1 (Jī Gǔ Cǎo 15-30g : Bái Sháo 10-15g)

Jī Gǔ Cǎo soothes the Liver and moves stagnant Qi, while Bái Sháo nourishes Liver Blood and softens the Liver with its sour, astringent quality. Together, they address Liver disharmony from both the Qi and Blood aspects. Jī Gǔ Cǎo opens what is stuck while Bái Sháo nourishes what is depleted, preventing the Liver-soothing action from further consuming Yin and Blood.

When to use: Liver Qi stagnation with rib-side pain, irritability, poor appetite, and signs of Blood or Yin deficiency such as pale complexion or dry eyes.

Liang Mian Zhen
Liang Mian Zhen 1:1 (Jī Gǔ Cǎo 15-30g : Liǎng Miàn Zhēn 5-10g)

Liǎng Miàn Zhēn (两面针) activates Blood circulation and has strong analgesic properties, while Jī Gǔ Cǎo soothes the Liver and clears Heat. Together, they address Liver Qi stagnation that has progressed to involve Blood stasis, providing both Qi-moving and Blood-activating pain relief.

When to use: Rib-side and epigastric pain from Liver Qi stagnation with Blood stasis, chronic hepatitis with fixed stabbing pain.

Di
Di Er Cao 1:1 (Jī Gǔ Cǎo 15-30g : Dì Ěr Cǎo 15-30g)

Both herbs clear Heat, resolve toxins, and address Damp-Heat in the Liver and Gallbladder. Dì Ěr Cǎo (地耳草, also called Tián Jī Huáng 田基黄) has particularly strong hepatoprotective and Heat-clearing actions. Together they create a synergistic effect for clearing hepatobiliary Damp-Heat and protecting the liver.

When to use: Acute hepatitis with or without jaundice, elevated liver enzymes, Damp-Heat patterns affecting the Liver.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Yi
Ji Gu Cao vs Yin Chen Hao

Both clear Damp-Heat and relieve jaundice, but Yīn Chén Hao (茵陈蒿) is the stronger and more established jaundice-resolving herb, considered the primary herb for all types of jaundice. Jī Gǔ Cǎo has additional Liver-soothing and pain-relieving properties that Yīn Chén Hao lacks, making it more suitable when jaundice is accompanied by significant rib-side pain or Liver Qi stagnation. In practice they are often combined rather than substituted.

Xi
Ji Gu Cao vs Xi Huang Cao

Both clear Liver-Gallbladder Damp-Heat and are used for hepatitis and jaundice. Xī Huáng Cǎo (溪黄草) has a stronger and more intense Heat-clearing action that is less suitable for long-term use, while Jī Gǔ Cǎo is milder and has additional Liver-soothing properties. Jī Gǔ Cǎo is more commonly used in food therapy (soups and teas) in southern China due to its gentler nature.

Chui pen cao
Ji Gu Cao vs Chui pen cao

Both have hepatoprotective and Heat-clearing actions used for hepatitis. Chuí Pén Cǎo (垂盆草) is more Cold in nature and focused on clearing Heat-toxins and lowering liver enzymes, making it better suited for acute liver damage with elevated transaminases. Jī Gǔ Cǎo is less Cold and adds Liver Qi-soothing action, making it more suitable for chronic hepatobiliary conditions with Qi stagnation symptoms.

Identity & Adulterants

Related species and common adulterations to be aware of when sourcing Ji Gu Cao

The most common substitute and source of confusion is Mao Ji Gu Cao (毛鸡骨草), the dried whole plant of Abrus mollis Hance (Mao Xiang Si Zi / hairy prayer-beads). It is widely used interchangeably with Ji Gu Cao in folk medicine and even in some commercial preparations. Key differences for identification: Mao Ji Gu Cao has densely hairy stems and leaves (both surfaces), larger leaflets, and cylindrical roots with more fibrous rootlets, while authentic Ji Gu Cao has sparse hairs, smaller oblong leaflets with prominent reticulate veining, and conical taproots. Mao Ji Gu Cao is only listed in provincial standards (e.g. Guangdong Provincial Standards), not in the national Chinese Pharmacopoeia. Another potential adulterant is Jia Ji Gu Cao (假鸡骨草), the dried whole plant of a related but different legume species. It can be distinguished by its purplish-black roots and differently shaped obovate leaflets. Xiao Ye Hei Mian Shen (小叶黑面神, Breynia fruticosa), a member of the Euphorbiaceae family, has also been reported as a substitute. It has hairless, ovate leaves without legume-family characteristics and lacks the slightly bitter taste of authentic Ji Gu Cao.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Ji Gu Cao

Non-toxic

The whole herb itself (roots, stems, leaves) is classified as non-toxic when properly processed. However, the seeds within the pod are toxic, containing abrin-like toxic proteins (similar to the highly toxic Abrus precatorius seeds, though less potent). The seed pods must be thoroughly removed during harvesting and processing. Accidental ingestion of seeds may cause throat burning sensation, nausea, vomiting, and abdominal pain. Toxicity testing of the decoction in mice showed no deaths at intraperitoneal doses up to 630 g/kg or oral doses up to 420 g/kg within 3 days, confirming a very wide safety margin for the properly processed herb.

Contraindications

Situations where Ji Gu Cao should not be used or requires extra caution

Avoid

The seeds (contained within the seed pods) are toxic and contain abrin-like proteins. All seed pods must be completely removed before use. Ingestion of seeds can cause throat burning, abdominal pain, and vomiting.

Caution

People with cold or deficient (xu han) constitutions should avoid this herb, as its cool nature may further damage Yang Qi and worsen symptoms of coldness, loose stools, or fatigue.

Caution

Pregnant women should use with caution due to the herb's blood-moving and heat-clearing properties, which may pose a risk to the fetus.

Caution

Individuals with known allergies to leguminous (Fabaceae family) plants should exercise caution, as allergic reactions such as skin rash, itching, or respiratory difficulty may occur.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Use with caution during pregnancy. Ji Gu Cao has traditionally recognized blood-moving and stasis-dispersing (huo xue san yu) properties, which may stimulate uterine activity and potentially increase the risk of miscarriage or premature labor. Classical sources explicitly list pregnant women among those who should use this herb cautiously. No specific teratogenicity data is available, but avoidance is the standard recommendation.

Breastfeeding

No specific safety data exists for breastfeeding. Given its cool nature and liver-clearing properties, it may theoretically affect milk composition or reduce milk production in mothers with underlying Spleen-Stomach cold deficiency. As a precaution, breastfeeding mothers should consult a qualified practitioner before use, and the herb should be used only when clearly indicated and at conservative doses.

Children

Historically used in children for acute hepatitis at reduced doses (approximately 30-60g of dried herb per day in decoction, roughly half the adult dose). Given the cool nature of the herb, prolonged use in children should be avoided to prevent damage to the developing digestive system. Always remove all seed pods before preparation, as children are particularly vulnerable to the toxic seeds. Use should be under practitioner supervision.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Ji Gu Cao

No well-documented pharmaceutical drug interactions have been established for Ji Gu Cao in peer-reviewed clinical literature. However, based on its known pharmacological profile, the following theoretical interactions warrant caution:

  • Hepatically metabolized drugs: Ji Gu Cao has demonstrated significant effects on liver enzyme activity and liver metabolomics in animal studies. It may theoretically alter the metabolism of drugs processed by the liver (e.g. CYP450 substrates), though this has not been confirmed in human studies.
  • Anticoagulant or antiplatelet medications: Due to its traditional blood-moving (huo xue) properties, concurrent use with warfarin, aspirin, or other anticoagulants should be monitored.
  • Immunosuppressants: The herb has demonstrated immunomodulatory effects in animal studies. People taking immunosuppressive medications should use with caution.

Dietary Advice

Foods and dietary considerations when taking Ji Gu Cao

Avoid cold and raw foods if using Ji Gu Cao to treat damp-heat conditions, as cold foods can impede the Spleen's ability to transform dampness. In the Lingnan folk tradition, Ji Gu Cao is typically cooked with warming or neutral ingredients such as lean pork, ginger, and red dates to balance its cool nature and protect the Stomach. Avoid excessive alcohol and greasy or deep-fried foods while using this herb for liver conditions, as these aggravate the damp-heat pattern it is designed to treat.

Botanical Description

Physical characteristics and morphology of the Ji Gu Cao source plant

Abrus cantoniensis Hance (also classified as Abrus pulchellus subsp. cantoniensis) is a climbing or scrambling woody shrub in the pea family (Fabaceae), growing 1 to 2 metres tall. It has a stout taproot up to 60 cm long. The stems are deep reddish-purple, slender and smooth when mature, with young branches densely covered in white or yellowish-brown soft hairs that fall off with age.

The leaves are alternate, even-pinnately compound with 6 to 11 pairs of small oblong or obovate leaflets (5 to 15 mm long), membranous in texture, with truncate tips bearing a tiny sharp point. The upper surface has sparse hairs while the lower surface is covered with appressed rough hairs. Flowers are small, butterfly-shaped (papilionaceous), pale purple to purplish-red, arranged in short axillary racemes. The fruit is a flattened oblong pod about 3 cm long, sparsely hairy, containing 4 to 5 oblong, flat seeds that turn blackish-brown when ripe and have a distinctive waxy yellow seed appendage (aril). The plant typically grows in mountainous areas, sparse forests, or shrublands at around 200 metres elevation in subtropical southern China.

Sourcing & Harvesting

Where Ji Gu Cao is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Can be harvested year-round, but optimally collected from October to December (when flavonoid content peaks) or after Qingming Festival in spring. The whole plant is dug up with roots, seed pods are removed, and the stems are bundled and sun-dried.

Primary growing regions

Guangdong and Guangxi provinces in southern China are the primary growing regions and recognized terroir (dao di) production areas for Ji Gu Cao. It was first discovered on Baiyun Mountain in Guangzhou, hence one of its names "Guangzhou Xiang Si Zi" (Guangzhou Prayer-beads). Ji Gu Cao is listed among Guangxi's "Gui Shi Wei" (Ten Famous Guangxi Medicinal Herbs). It also grows in Hunan province and is found in Thailand. The plant typically grows on mountain slopes, in sparse forests, or among shrubs at elevations around 200 metres.

Quality indicators

Good quality Ji Gu Cao should have the whole plant intact with roots, stems, and leaves present. The root should be conical-shaped, thick at the top tapering downward, grey-brown in colour with fine vertical striations, and hard in texture. Stems should be clustered, 50-100 cm long, grey-brown to purplish-brown, with fine delicate branches sparsely covered in short soft hairs. The small oblong leaflets should still be attached where possible. The cross-section of the root should appear pale yellowish. The herb should have a faintly fragrant smell and a slightly bitter taste. Avoid material that is overly bright in colour (may indicate dyeing), has visible mould spots, shows insect damage, or contains any seed pods (which must be removed due to toxicity). Material should be clean, dry, and free of soil and debris.

Classical Texts

Key passages from the classical Chinese medical texts that describe Ji Gu Cao and its therapeutic uses

《南宁市药物志》(Nanning Medicinal Records):
"消炎解毒，治传染性肝炎，跌打驳骨。叶：捣绒敷乳疮。"
"Reduces inflammation and resolves toxins; treats infectious hepatitis and traumatic bone injuries. Leaves: pounded and applied externally for breast abscesses."

《中国药植图鉴》(Illustrated Guide to Chinese Medicinal Plants):
"治风湿骨痛，跌打瘀血内伤；并作清凉解热药。"
"Treats wind-damp bone pain, traumatic internal blood stasis injuries; also used as a cooling and heat-clearing medicine."

《岭南草药志》(Lingnan Herbal Records):
"清郁热，舒肝，和脾，续折伤。"
"Clears pent-up heat, soothes the Liver, harmonizes the Spleen, and mends fracture injuries."

广州部队《常用中草药手册》(Guangzhou Military Common Chinese Herbal Medicine Manual):
"清热利湿，舒肝止痛。治急慢性肝炎，肝硬化腹水，胃痛，小便刺痛，蛇咬伤。"
"Clears heat and promotes dampness drainage, soothes the Liver and stops pain. Treats acute and chronic hepatitis, cirrhotic ascites, stomach pain, painful urination, and snake bites."

Historical Context

The history and evolution of Ji Gu Cao's use in Chinese medicine over the centuries

Ji Gu Cao (鸡骨草, literally "chicken bone herb") gets its vivid name from the appearance of its dried stems and branches, which are thin, brittle, and curved like chicken bones. It was first recorded as a medicinal herb in the Lingnan Cai Yao Lu (《岭南采药录》, Lingnan Record of Herbal Collection), a key text documenting folk medicine practices in the Lingnan region (southern Guangdong and Guangxi). It has long been a beloved folk remedy in these subtropical regions, where it is commonly used not only as medicine but also as a soup ingredient and herbal tea (liang cha) base during the hot and humid spring and summer months.

From the 1950s onward, clinical attention turned to Ji Gu Cao's effectiveness against various types of hepatitis. Pharmaceutical manufacturers in Guangxi (notably in Yulin and Nanning) and Guangzhou developed multiple prepared medicine formulations, and it was officially included in the Chinese Pharmacopoeia in 1977. Today it appears in at least 15 proprietary Chinese medicines (zhong cheng yao), including Ji Gu Cao Capsules and Fu Fang Ji Gu Cao Capsules. Its dual identity as both a folk food therapy ingredient and a clinically validated hepatoprotective herb makes it one of the most culturally significant herbs of the Lingnan medicinal tradition.

Modern Research

5 published studies investigating the pharmacological effects or clinical outcomes of Ji Gu Cao

1

Comprehensive Review: Ethnopharmacology, Phytochemistry and Pharmacology of Abrus cantoniensis Hance (2024)

Yao et al., Journal of Ethnopharmacology, 2024, 337(Pt 1), 118423

A systematic review of all published research on Ji Gu Cao found that modern pharmacological studies closely support its traditional uses. The herb demonstrated hepatoprotective, anti-inflammatory, antioxidant, immunomodulatory, and anti-tumor effects. Key bioactive compounds include alkaloids (abrine, hypaphorine), flavonoids (vicenin-2, schaftoside), and triterpenoid saponins.

PubMed
2

Anti-HBV Effects of Total Saponins from Abrus cantoniensis In Vitro and In Vivo (2020)

Xu Z et al., Journal of Ethnopharmacology, 2020, 249, 112366

Total saponins extracted from Ji Gu Cao showed potent inhibition of hepatitis B virus replication in both HepG2.2.15 cell cultures and in a mouse model of HBV infection using recombinant adeno-associated virus vectors. The study provided a pharmacological basis for the herb's traditional use in treating hepatitis.

PubMed
3

Hepatoprotective Effects of Abrus cantoniensis Against CCl4-induced Liver Injury via Gut Microbiota Modulation (2024)

Ali M et al., Frontiers in Pharmacology, 2024, 15, 1407024

In a mouse model of carbon tetrachloride-induced liver damage, Ji Gu Cao extract showed dose-dependent liver protection. It significantly restored antioxidant enzyme activities (GSH-px, SOD, CAT) and improved liver pathology. The protective mechanism involved modulation of intestinal microbiota and liver metabolites.

PubMed
4

Anti-fibrotic Mechanisms of Abrus cantoniensis in Hepatic Fibrosis: Network Pharmacology and Proteomics (2025)

Scientific Reports, 2025, 15, Article number not yet assigned

Using network pharmacology and proteomics, this study demonstrated that Ji Gu Cao significantly attenuated CCl4-induced hepatic fibrosis in mice, reducing serum ALT, AST, ALP, and bilirubin levels. The anti-fibrotic mechanism involved modulation of collagen deposition and multiple molecular targets identified through proteomic analysis.

Link
5

Discrimination of Abrus cantoniensis and Abrus mollis Using UPLC-Q/TOF-MS with Hepatoprotective Assessment (2025)

Shen Y et al., Journal of Ethnopharmacology, 2025, 337(Pt 2), 118864

This study compared Ji Gu Cao with the commonly substituted Mao Ji Gu Cao (Abrus mollis) using advanced chemical profiling. Both herbs showed hepatoprotective effects in vivo, but significant differences in chemical composition were identified. The findings help regulate quality control and market authenticity of Ji Gu Cao products.

PubMed

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.