Herb Root (根 gēn)

Jing Da Ji

Peking spurge root · 京大戟

Euphorbia pekinensis Rupr. · Radix Euphorbiae Pekinensis

Also known as: Da Ji (大戟), Peking Euphorbia Root, Long Hu Cao (龙虎草),

Jing Da Ji (Peking spurge root) plant

Images shown are for educational purposes only

Jing Da Ji is a powerful draining herb used in Chinese medicine for severe fluid retention, such as swelling throughout the body, fluid accumulation in the chest or abdomen, and stubborn phlegm masses. It is classified as toxic and is only used under professional supervision for short periods in serious conditions. Because of its strong action, it is typically processed with vinegar before internal use to reduce toxicity.

Category Harsh expellants (峻下逐水药)
Therapeutic focus Fluid Retention and Edema Fluid Accumulation in Chest and Abdomen Lymphatic Health

TCM Properties

Temperature

Cold

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels entered

Lungs, Spleen, Kidneys

Parts used

Root (根 gēn)

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 Jing Da Ji does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Jing Da Ji is primarily used to support these areas of health:

Fluid Retention and Edema Fluid Accumulation in Chest and Abdomen Lymphatic Health

TCM Actions

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

Drains Water and Expels Phlegm-Fluids Disperses Swelling and Dissipates Nodules Drastically Purges and Expels Water Accumulation

How these actions work

'Drains water downward and drives out Phlegm-Fluids' means this herb forcefully expels excess water and pathological fluids from the body, primarily through the bowels. It is used when fluid has accumulated severely in the chest, abdomen, or throughout the body, causing symptoms like visible swelling, fullness in the chest, difficulty breathing, and bloating. This is not a gentle diuretic effect but rather a powerful purging action reserved for serious, stubborn fluid accumulation when milder herbs have failed.

'Reduces swelling and dissipates nodules' refers to the herb's ability to break up hardened lumps and swellings, such as swollen lymph nodes (called 'scrofula' in classical texts), abscesses, and other firm masses beneath the skin. Applied topically or taken internally, it can help soften and resolve these stubborn accumulations of Phlegm, fluid, or stagnation.

Important safety note: Jing Da Ji is classified as toxic. It must not be used with Licorice root (Gan Cao), as the two are considered incompatible and their combination increases toxicity. It is contraindicated during pregnancy and in people with weak constitutions. Internal use generally requires vinegar processing to reduce its harshness.

Patterns Addressed

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

Why Jing Da Ji addresses this pattern

Jing Da Ji is bitter and Cold, entering the Lung, Spleen, and Kidney channels. These three organs are the primary regulators of water metabolism in TCM. When all three fail in their water-regulating functions, fluid accumulates massively, flooding the body. Jing Da Ji's powerful downward-draining action forcefully expels this accumulated water through the bowels, directly addressing the pathological excess. Its bitter, Cold nature also helps clear any accompanying Heat from fluid stagnation.

A practitioner would look for one or more of these signs

Edema

Generalized body swelling, especially below the waist

Abdominal Distention

Severe abdominal fullness and bloating from fluid accumulation

Difficulty Urinating

Scanty or blocked urination

Shortness Of Breath

Breathlessness from fluid pressing upward against the Lungs

Commonly Used For

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

Arises from: Water Flooding

TCM Interpretation

In TCM, ascites (called Gu Zhang, 'drum distension') develops when the Spleen, Liver, and Kidneys all become dysfunctional in their roles of transforming, storing, and moving fluids. The Spleen fails to transport water, the Liver's Qi stagnates and blocks the free flow of fluids, and the Kidneys lose their gate-opening function for urination. Water pools in the abdomen, pressing upward to cause breathlessness and outward to cause dramatic swelling. In advanced cases, Blood stasis often complicates the picture.

Why Jing Da Ji Helps

Jing Da Ji's powerful downward-draining action directly expels the accumulated water through the intestines, providing rapid relief in cases where gentler diuretics are insufficient. Its entry into the Lung, Spleen, and Kidney channels means it acts on the three organs most responsible for fluid metabolism. In clinical use for liver cirrhosis ascites, the vinegar-processed root is ground into powder and taken in capsules, producing strong purgation that reduces abdominal fluid volume. This is a short-term intervention for acute excess, not a long-term treatment.

Also commonly used for

Edema

Severe generalized edema from kidney disease or other causes

Nephritis

Acute and chronic nephritis with significant edema

Swollen Lymph Nodes

Scrofula and lymphadenopathy

Periappendiceal Abscess

Carbuncles and deep abscesses (often used topically)

Herb Properties

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

Temperature

Cold

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels Entered

Lungs Spleen Kidneys

Parts Used

Root (根 gēn)

Dosage & Preparation

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

Standard dosage

1.5–3g

Maximum dosage

Do not exceed 3g for internal use (vinegar-processed form only). The raw herb's toxic internal dose is reported at 9–15g, but even within the standard range, close monitoring is essential. Use for the shortest duration possible.

Dosage notes

The standard dosage is 1.5–3g of vinegar-processed (醋京大戟) herb. It is most commonly taken in pill or powder form rather than decoction. For decoction use, it should be wrapped in cloth. In the classical Shi Zao Tang formula, the herbs (Da Ji, Gan Sui, Yuan Hua) are ground to powder and taken with a jujube decoction, not decocted together, to both deliver the medicine and protect the Stomach. Raw (unprocessed) Jing Da Ji should only be used externally for conditions such as toxic sores and snake bites. Treatment courses should be short, and the herb should be discontinued once the therapeutic effect (water drainage) is achieved. After drastic purgation, the patient's digestion should be supported with tonifying herbs such as Ren Shen Yang Rong Wan. Low-salt diet is recommended during treatment for ascites.

Preparation

Jing Da Ji must be vinegar-processed (醋制) before internal use. The Chinese Pharmacopoeia method requires cooking the clean herb in rice vinegar (30kg vinegar per 100kg herb) until the vinegar is fully absorbed. Alternatively, it may be flour-wrapped and roasted (煨制). When used in decoction, it is often wrapped in cloth (包煎). More commonly it is ground into powder and taken in pill or capsule form. In the classical Shi Zao Tang formula, the three drastic purgatives (including Da Ji) are ground to powder and swallowed with a strained jujube decoction rather than decocted together. Raw (unprocessed) herb should only be applied externally.

Processing Methods

In TCM, the same herb can be prepared in different ways to change its effects — here's how processing alters what Jing Da Ji does

Processing method

The clean herb slices are cooked with rice vinegar (30 kg vinegar per 100 kg of herb) until the vinegar is fully absorbed, then dried.

How it changes properties

Vinegar processing significantly reduces the herb's toxicity and moderates its harsh purgative action. The thermal nature remains Cold, but the draining force becomes less violent and more controllable, reducing the risk of damage to the digestive system.

When to use this form

This is the standard form for all internal use. Raw Jing Da Ji is too toxic for oral consumption and is reserved only for external application. Whenever the herb is prescribed in decoction, pills, or powder for internal conditions like edema or ascites, the vinegar-processed form should be used.

Common Herb Pairs

These ingredients are traditionally combined with Jing Da Ji for enhanced therapeutic effect

Gan Sui
Gan Sui 1:1 (equal parts, as in Shi Zao Tang)

Jing Da Ji drains water from the organs and viscera while Gan Sui powerfully drives out water from the channels and network vessels. Together, they create a comprehensive water-purging action that reaches both the organ systems and the deeper pathways where fluid can hide.

When to use: Severe, widespread edema or ascites with fluid affecting multiple body compartments, where a single herb's draining scope is insufficient. This is the core pairing in Shi Zao Tang.

Yuan Hua
Yuan Hua 1:1 (equal parts)

Jing Da Ji purges water from the organs while Yuan Hua specializes in eliminating deep-seated Phlegm and fluid lodged in the chest and diaphragm. Together they address fluid accumulation across the chest, flanks, and abdomen simultaneously.

When to use: Pleural effusion or chest fluid retention with concurrent abdominal edema. All three harsh expellants (Da Ji, Gan Sui, Yuan Hua) are classically combined in Shi Zao Tang.

Bai Jie Zi
Bai Jie Zi 1:1 (equal parts, as in Kong Xian Dan)

Jing Da Ji drains fluid from the internal organs while Bai Jie Zi (white mustard seed) disperses Phlegm lodged in the space between the skin and membranes, an area other herbs cannot easily reach. Together they address Phlegm and fluid accumulation at every level of the body.

When to use: Stubborn Phlegm-Fluid causing migratory pain in the limbs, chest, back, and joints, where the Phlegm has infiltrated the muscles, channels, and membranes. This is the core pairing in Kong Xian Dan (Control Saliva Pill).

Key Formulas

These well-known formulas feature Jing Da Ji in a prominent role

Shi Zao Tang 十棗湯 Deputy

The defining formula for all three harsh water expellants. From the Shang Han Lun, Shi Zao Tang combines Jing Da Ji with Gan Sui and Yuan Hua, using jujube decoction to protect the Stomach. Jing Da Ji serves as Deputy, contributing its organ-level water-draining action. This formula is the classical benchmark for treating severe pleural effusion, ascites, and generalized edema.

Comparable Ingredients

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

Jing Da Ji
Jing Da Ji vs Jing Da Ji

Both drain water and dissipate nodules, but they come from entirely different plant families. Jing Da Ji (Euphorbiaceae) is significantly more toxic and has stronger water-purging power, making it the choice for severe edema and ascites. Hong Da Ji (Rubiaceae, Knoxia root) is less toxic and better at resolving swellings, abscesses, and toxic sores. Historically, Jing Da Ji is the original 'Da Ji' of the classical texts, while Hong Da Ji became a common substitute due to its greater safety.

Gan Sui
Jing Da Ji vs Gan Sui

Both are harsh water-expelling herbs that are Cold, toxic, and incompatible with Licorice. However, Gan Sui is considered more powerful overall and specializes in driving water from the channels and network vessels, while Jing Da Ji focuses on purging water from the organs and viscera. They are often used together rather than as substitutes for each other.

Yuan Hua
Jing Da Ji vs Yuan Hua

Both are toxic water-expelling herbs used in the same classical formulas. Yuan Hua is pungent and Warm (not Cold like Jing Da Ji) and specializes in eliminating deep-seated Phlegm and fluid from the chest and diaphragm. Jing Da Ji has a broader scope of action across the organs. Yuan Hua is preferred when the fluid retention is primarily in the chest with thick phlegm.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Jing Da Ji

The most important distinction is between Jing Da Ji (京大戟, Euphorbia pekinensis, Euphorbiaceae family) and Hong Da Ji (红大戟, Knoxia valerianoides, Rubiaceae family). These two herbs were historically conflated under the single name "Da Ji" and are still sometimes confused or substituted for one another. They differ significantly: Jing Da Ji has stronger water-purging and purgative action but greater toxicity; Hong Da Ji has less toxicity but stronger swelling-dispersing and nodule-resolving effects. Physically, Hong Da Ji roots are curved like animal teeth, with a reddish-brown exterior and red-brown cross-section, while Jing Da Ji roots are longer and more conical, greyish-brown outside, and whitish-yellow inside. The Chinese Pharmacopoeia formally separated them in 1995. Additionally, Li Shizhen noted that northern "Mian Da Ji" (绵大戟, cottony Da Ji) has white roots with soft fibrous bark and is extremely potent, potentially causing vomiting of blood in weak patients. Care should be taken not to confuse it with other Euphorbia species used regionally.

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

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Jing Da Ji

Toxic

Jing Da Ji is classified as toxic (有毒) in the Chinese Pharmacopoeia. The main toxic components are euphorbin (大戟苷), anthraquinone derivatives, diterpene esters, and the irritant milky latex found throughout the plant. Internal poisoning dose is reported as 9–15g of raw herb. Symptoms of toxicity include: swelling and congestion of the throat and gastrointestinal mucosa, severe nausea and vomiting, violent watery diarrhea, abdominal pain, and in serious cases hematemesis (vomiting blood) and bloody stool. Severe poisoning can progress to dehydration, metabolic acidosis, dizziness, agitation, seizures, dilated pupils, and potentially death from respiratory paralysis or renal failure. External contact with the milky latex can cause contact dermatitis, conjunctivitis, and nasal inflammation. Proper processing dramatically reduces toxicity. Vinegar processing (醋制, cooking with rice vinegar at a ratio of 30kg vinegar per 100kg herb) is the standard method mandated by the Chinese Pharmacopoeia. Toxicological studies confirm that LD50 values are significantly higher (i.e., the herb is significantly less toxic) after vinegar processing. Flour-wrapping and roasting (煨制) is an alternative method. The raw (unprocessed) form should only be used externally. When used internally, it must always be processed and prescribed at low doses for short courses. Jujubes (Da Zao) are traditionally co-administered (as in Shi Zao Tang) to protect the Spleen and Stomach. Lu Gen (reed rhizome) has been recommended as an antidote in cases of poisoning.

Contraindications

Situations where Jing Da Ji should not be used or requires extra caution

Avoid

Pregnancy: Jing Da Ji is a potent drastic purgative that excites uterine smooth muscle and has traditionally been recognized as an abortifacient. It is strictly prohibited during pregnancy.

Avoid

Concurrent use with Gan Cao (Glycyrrhiza/Licorice): Da Ji and Gan Cao are listed as incompatible in the classical Eighteen Incompatibilities (十八反). Animal studies show that combining the two increases the toxicity of Da Ji and suppresses its therapeutic diuretic and purgative effects.

Avoid

Constitutionally weak or deficient patients: The herb's drastic purgative action can severely deplete Qi and fluids. It should only be used in patients with robust constitutions and genuine excess conditions (water accumulation with intact Zheng Qi).

Avoid

Spleen and Stomach deficiency without true water accumulation: If edema is caused by Spleen deficiency rather than genuine water-dampness excess, using this drastic purgative will further weaken the Spleen and worsen the condition.

Avoid

Active hemorrhage or bleeding disorders: The herb's strong downward-draining nature and irritant properties can aggravate bleeding. Contraindicated in patients with esophageal varices or active gastrointestinal hemorrhage.

Avoid

Heart failure: The drastic fluid shifts caused by this herb's powerful purgative action can destabilize cardiovascular function in patients with heart failure.

Caution

Kidney failure or severe renal impairment: Overuse or toxic doses can cause dehydration and acid-base imbalance, potentially worsening renal function.

Caution

Elderly or debilitated patients: Dosage must be carefully reduced and the patient closely monitored, as drastic purgation can cause dangerous fluid and electrolyte depletion.

Caution

Use of unprocessed (raw) herb internally: The raw form is significantly more toxic and irritating. Internal use requires vinegar processing (醋制) to reduce toxicity. Raw herb should only be used externally.

Classical Incompatibilities

Traditional Chinese pharmacological incompatibilities — herbs or substances to avoid combining with Jing Da Ji

Jing Da Ji (Da Ji, 大戟) is incompatible with Gan Cao (甘草, Licorice) according to the Eighteen Incompatibilities (十八反). The classical verse states: 藻戟遂芫俱战草 (Hai Zao, Da Ji, Gan Sui, and Yuan Hua all clash with [Gan] Cao). Animal experiments have confirmed that combining Da Ji with Gan Cao increases the toxicity of Da Ji (the LD50 decreases when the two are used together) and suppresses its therapeutic diuretic and purgative effects.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Absolutely contraindicated during pregnancy. Jing Da Ji has traditionally been recognized as an abortifacient (堕胎). Pharmacological studies demonstrate that extracts of Euphorbia pekinensis excite isolated pregnant uterine smooth muscle, increasing contractions. The herb's potent drastic purgative action also causes severe diarrhea and dehydration that can threaten fetal viability. The classical text Ben Cao Jing Shu (本草经疏) explicitly states that its bitter-acrid toxic nature causes miscarriage. All authoritative sources including the Chinese Pharmacopoeia list pregnancy as a strict prohibition.

Breastfeeding

Not recommended during breastfeeding. Jing Da Ji is a toxic drastic purgative, and its active toxic components (euphorbin, diterpene esters, anthraquinone derivatives) may transfer through breast milk. Even if the nursing parent tolerates a controlled dose, the infant's immature liver and kidneys cannot safely metabolize these substances. The violent purgative effect may also deplete the mother's fluids and impair milk production. No safety data exists for breastfeeding use.

Children

Jing Da Ji should be used with extreme caution in children and generally avoided unless absolutely necessary and supervised by an experienced practitioner. The Chinese Pharmacopoeia dosage of 1.5–3g is for adults; pediatric doses must be significantly reduced relative to body weight and age. Children are particularly vulnerable to the herb's drastic purgative action and the resulting dehydration and electrolyte imbalance. Historical references to pediatric use (e.g., for liver cirrhosis ascites) specify that children's doses should be substantially reduced. It is not suitable for infants or young children.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Jing Da Ji

Diuretics: Jing Da Ji has potent water-purging and diuretic effects. Concurrent use with pharmaceutical diuretics (furosemide, hydrochlorothiazide, spironolactone) may cause severe dehydration and dangerous electrolyte imbalances (hypokalemia, hyponatremia).

Cardiac glycosides (digoxin): The severe diarrhea and potassium depletion caused by Jing Da Ji can increase the risk of digoxin toxicity. Avoid concurrent use.

Anticoagulants and antiplatelet agents: The herb's irritant effects on the gastrointestinal mucosa may increase the risk of gastrointestinal bleeding when combined with warfarin, heparin, or NSAIDs.

Corticosteroids: Both Jing Da Ji and corticosteroids can cause fluid and electrolyte disturbances. Combined use increases the risk of metabolic alkalosis and hypokalemia.

Nephrotoxic drugs: Given that severe toxicity from Jing Da Ji can cause renal failure, concurrent use with nephrotoxic drugs (aminoglycosides, cisplatin, NSAIDs) should be avoided.

Dietary Advice

Foods and dietary considerations when taking Jing Da Ji

During treatment with Jing Da Ji, a low-salt diet is strongly recommended, especially when treating edema or ascites. Avoid cold, raw, greasy, and difficult-to-digest foods that burden the Spleen and Stomach, as the herb's drastic action already taxes digestion. Avoid spicy, pungent foods and alcohol, which may increase gastrointestinal irritation. Avoid "hair-trigger" foods (发物) such as fish and pork head. After the treatment course, consume easily digestible, nourishing foods (congee, soups) to restore Spleen and Stomach function. Historically, dietary restrictions after use were emphasized heavily: one classical source recommended avoiding irritating foods for up to a year after treatment to prevent recurrence of water accumulation.

Botanical Description

Physical characteristics and morphology of the Jing Da Ji source plant

Euphorbia pekinensis Rupr. (Peking Spurge) is a perennial herbaceous plant in the Euphorbiaceae family. It grows 40–90 cm tall with single or basally branched stems covered in fine white pubescence. The whole plant exudes a milky white latex when cut. Leaves are alternate, narrowly oblong-lanceolate, 3–8 cm long and 6–12 mm wide, with entire margins and a prominent midvein. The inflorescence is a terminal compound pseudumbel with 4–7 primary rays, bearing cup-shaped cyathia with 4 pale brown, kidney-shaped glands. Fruits are three-ridged, roughly spherical capsules (about 4.5 mm in diameter) covered with sparse tuberculate bumps that split into three segments when ripe. Seeds are dark brown, elongated-globose, about 2.5 mm long.

The medicinal part is the thick, cylindrical, conical root, 20–30 cm long and 6–14 mm in diameter, which may branch or remain unbranched. The plant is widely distributed across most of China (except Taiwan, Yunnan, Tibet, and Xinjiang), and also found in Korea and Japan. It grows on hillsides, roadsides, scrubland, field margins, grasslands, forest edges, and sparse woodland, preferring warm, moist conditions. It flowers from May to August and fruits from June to September.

Sourcing & Harvesting

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

Harvesting season

Autumn and winter after the above-ground parts wither (August to October), or in early spring before new shoots emerge. The root is dug up, cleaned, and sun-dried or oven-dried.

Primary growing regions

Widely distributed across most of China. The principal production areas are Jiangsu, Sichuan, Jiangxi, Hubei, Shanxi, and Guangxi provinces. Li Shizhen noted in the Ben Cao Gang Mu that Hangzhou's purple Da Ji (紫大戟) was considered the finest quality, followed by the varieties from the Jiangnan region. Northern varieties (绵大戟, "cottony Da Ji") were described as white-rooted with soft, fibrous bark and especially potent purgative action.

Quality indicators

Good quality Jing Da Ji root is thick, well-formed, and relatively straight with few branches. The surface should be greyish-brown to dark brown with visible longitudinal wrinkles and horizontal lenticel-like markings. The top end should show stem base remnants and bud scars. It should be hard and difficult to break. The cross-section should be whitish or pale yellow with a fibrous texture. The smell should be faint, and the taste slightly bitter and astringent. Thicker roots with a white cross-section are considered superior. Avoid roots that are thin, hollow, excessively dark, or show signs of insect damage.

Classical Texts

Key passages from the classical Chinese medical texts that describe Jing Da Ji and its therapeutic uses

Shen Nong Ben Cao Jing (神农本草经)

Original: 大戟，味苦，寒，有小毒。主蛊毒，十二水，腹满急痛积聚，中风皮肤疼痛，吐逆。

Translation: Da Ji, bitter in flavor, cold in nature, with slight toxicity. It principally treats gu-toxin (parasitic poisoning), the twelve types of water diseases, abdominal fullness with acute pain and accumulations, wind-strike with skin pain, and vomiting.

Ming Yi Bie Lu (名医别录)

Original: 颈腋痈肿，头痛，发汗，利大小便。

Translation: [It also treats] swelling and abscesses of the neck and axilla, headache, promotes sweating, and facilitates urination and bowel movements.

Ben Cao Gang Mu (本草纲目) — Li Shizhen

Original: 大戟能泄脏腑之水湿，甘遂能行经隧之水湿，白芥子能散皮里膜外之痰气，惟善用者，能收奇功也。

Translation: Da Ji can drain water-dampness from the Zang-Fu organs, Gan Sui can move water-dampness through the channels and passages, and Bai Jie Zi can disperse phlegm-Qi between the skin and membranes. Only those skilled in their use can achieve extraordinary results.

Ben Cao Jing Shu (本草经疏)

Original: 大戟禀天地阴毒之气以生，故味苦寒而有小毒……苦寒故善下走则入肾肝，辛则横走无所不到矣。

Translation: Da Ji is born imbued with the Yin-toxic Qi of Heaven and Earth, hence its bitter-cold nature and slight toxicity… Being bitter and cold, it excels at descending and entering the Kidney and Liver; being acrid, it moves laterally and reaches everywhere.

Historical Context

The history and evolution of Jing Da Ji's use in Chinese medicine over the centuries

Jing Da Ji has been used medicinally since the earliest period of Chinese medicine. It was first recorded in the Shen Nong Ben Cao Jing (circa Han Dynasty), classified as a lower-grade (下品) herb due to its toxicity, where it was indicated for the "twelve types of water disease" and various accumulations. The name "Da Ji" (大戟) literally means "great halberd," possibly alluding to the sharp, weapon-like decisiveness of its drastic purgative action. The prefix "Jing" (京) distinguishes the Euphorbiaceae-family plant from "Hong Da Ji" (红大戟, Knoxia valerianoides, Rubiaceae family), a related but distinct herb. Historically, both were often collectively called "Da Ji," and the two were frequently confused. The Chinese Pharmacopoeia formally separated them from 1995 onward.

Processing methods evolved significantly over the centuries. The earliest method from the Liu-Song era (as recorded in Lei Gong Pao Zhi Lun) involved steaming with taro leaves. Tang-era texts describe parching until the color changes. Song-Dynasty methods expanded to include bran-frying, boiling in water or rice-washing water, and ginger-flour wrapping for roasting. Vinegar processing (醋制), which became the standard, appeared during the Jin-Yuan period and was validated by modern toxicological studies showing significantly reduced LD50 values after vinegar treatment. Li Shizhen's extended commentary in the Ben Cao Gang Mu offered one of the most detailed analyses of the herb, distinguishing it from Gan Sui and Bai Jie Zi in their respective domains of action within the body. Jing Da Ji also features as a key ingredient in Zhang Zhongjing's famous Shi Zao Tang (十枣汤, "Ten Jujube Decoction") from the Shang Han Lun.

Modern Research

4 published studies investigating the pharmacological effects or clinical outcomes of Jing Da Ji

1

Comprehensive Review of Botany, Traditional Uses, Phytochemistry, Pharmacology, Quality Control, and Toxicology of E. pekinensis Roots (2024)

Yang Y et al., Natural Product Research, 2024, Vol 39, No 10

A systematic review identified 79 structurally diverse compounds from the roots of Euphorbia pekinensis, principally including diterpenoids, triterpenoids, tannins, phenols, and 29 volatile constituents. The review outlined pharmacological activities including purgative, diuretic, anti-inflammatory, and anti-tumor effects, and discussed quality control and toxicology aspects including the role of vinegar processing in reducing toxicity.

PubMed
2

Anti-angiogenic Activity Screening of Euphorbia pekinensis Using UPLC-QTOF-MS in Zebrafish (2022)

Zhang W et al., Journal of Ethnopharmacology, 2022

Using a transgenic zebrafish model and UPLC-QTOF-MS analysis, researchers screened and identified anti-angiogenic active components from E. pekinensis extract. Five components were selected and confirmed to inhibit intersegmental blood vessel formation during zebrafish development, supporting a potential anti-tumor mechanism for this herb.

PubMed
3

Polyphenols from Euphorbia pekinensis Inhibit Advanced Glycation End-Products Formation and Vessel Dilation in Zebrafish (2018)

Vu QT et al., Planta Medica, 2018

A new ellagic acid derivative and three known polyphenolic compounds were isolated from E. pekinensis roots. The compounds showed inhibitory effects on advanced glycation end-products (AGEs) formation in vitro, suggesting potential relevance in diabetic complications, and affected vessel dilation in larval zebrafish in vivo.

PubMed
4

Integrating Serum Pharmacochemistry, Network Pharmacology, and Metabolomics to Elucidate Detoxification Mechanism of Chebulae Fructus-Processed Euphorbia pekinensis (2025)

Liu B, Zeng M, Kang W et al., Journal of Ethnopharmacology, 2025, Vol 345, 119582

This integrative study identified 77 and 109 blood-absorbed components from raw and Chebulae Fructus-processed E. pekinensis respectively. The processed form modulated histamine metabolism and arginine biosynthesis pathways, thereby reducing intestinal inflammation. The study provides evidence supporting the traditional Mongolian medicine processing method for reducing toxicity while potentially enhancing therapeutic effects.

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.