Herb

Da Ji

Japanese thistle herb | 大蓟

Also known as:

Japanese thistle , Plum thistle , Large thistle

Da Ji

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Properties

Hemostatic herbs (止血药) · Cool

Traditionally supports*

Bleeding Disorders Women's Health Skin Health Liver Health

Parts Used

Whole plant / Aerial parts (全草 quán cǎo)

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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About This Herb

Traditional Chinese Medicine background and properties

Herb Description

Japanese thistle is a cooling herb primarily used to stop bleeding caused by excess internal heat, such as nosebleeds, coughing blood, or heavy uterine bleeding. It also helps reduce swelling from abscesses and boils, and can be applied directly to wounds. It is one of the key herbs in the classical emergency bleeding formula Shí Huī Sǎn (Ten Charred Substances Powder).

Herb Category

Hemostatic herbs (止血药) Herbs that cool the Blood and stop bleeding (凉血止血药)

Main Actions

  • Cools the Blood and Stops Bleeding
  • Invigorates Blood and Reduces Swelling
  • Clears Heat and Resolves Toxicity

How These Actions Work

'Cools the Blood and stops bleeding' means Dà Jì enters the Blood level and clears Heat that is forcing blood out of the vessels. When internal Heat becomes intense, it can cause blood to move recklessly, leading to various types of bleeding such as nosebleeds, coughing or vomiting blood, blood in the urine or stool, and heavy menstrual or uterine bleeding. The blood in these cases is typically bright red in color because of the underlying Heat. Dà Jì's cool nature and sweet-bitter taste allow it to calm this Heat in the Blood, helping the blood return to its normal pathways. The fresh juice of the herb is considered the most effective form for this action. When the herb is charred (炒炭), its cooling nature is reduced but its ability to physically stop bleeding through astringency is enhanced.

'Disperses Blood stasis and reduces swelling' means Dà Jì does not simply stop bleeding by constricting. It also has the ability to move stagnant blood and reduce swollen, inflamed tissue. This makes it especially useful for abscesses and boils, whether internal (such as intestinal or lung abscesses) or external (skin sores and carbuncles). Classical sources note that this ability to treat swellings and abscesses is a key distinction between Dà Jì and its close relative Xiǎo Jì (small thistle), which is weaker in this regard.

'Clears Heat and resolves toxins' refers to the herb's broader ability to address hot, toxic conditions such as infected sores, boils, and inflammatory swellings. It can be used both internally as a decoction and externally as a fresh poultice. Modern clinical use extends this to conditions like mastitis and hepatitis where Heat toxins play a role.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony that reveal what's out of balance in the body. Da Ji is traditionally associated with these specific patterns.

The following describes this herb's classification within Traditional Chinese Medicine theory and is provided for educational purposes only.

Why Da Ji addresses this pattern

Dà Jì is cool in temperature, sweet and bitter in taste, and enters the Heart and Liver channels. These properties make it directly suited to addressing Blood Heat, a condition where excessive Heat in the Blood forces it out of the vessels. The Liver stores the Blood and the Heart governs it, so Dà Jì's channel affinity allows it to cool the Blood at its source. Its bitter taste helps descend and drain Heat, while its sweet taste moderates harshness and supports the Blood. Unlike purely cold or bitter herbs that might congeal the Blood, Dà Jì also gently moves stasis, stopping bleeding without trapping old blood in place.

A practitioner would look for one or more of these signs

Nosebleeds

Bright red blood, often from Heat rising upward

Hematemesis

Vomiting blood due to Heat forcing blood upward

Hemoptysis

Coughing blood, bright red in color

Hematuria

Blood in the urine from Heat in the lower burner

Bleeding

Heavy or irregular uterine bleeding with bright red blood

TCM Properties

Temperature

Cool

Taste

Sweet (甘 gān), Bitter (苦 kǔ)

Channels Entered
Heart Liver
Parts Used

Whole plant / Aerial parts (全草 quán cǎo)

This is partial information on the herb's TCM properties. More detailed information is available on the herb's dedicated page

Product Details

Manufacturing, supplier, and product specifications

Product Type

Granules

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Botanical & Sourcing

Quality Indicators

Good quality Jing Da Ji (京大戟) root is irregularly conical, slightly curved, often branched, 10–20 cm long and 1.5–4 cm in diameter. The surface should be greyish-brown to dark brown, rough, with longitudinal wrinkles, transverse lenticels, and lateral root scars. The top end is slightly swollen with multiple stem base and bud scars. The texture should be hard and difficult to break, with a cross-section that is off-white to pale yellow and distinctly fibrous. The smell is faint and the taste is slightly bitter and astringent. Roots that are uniform, plump, tender-textured without excessive rootlets are considered best. Note: Hong Da Ji (红大戟, Knoxia valerianoides) from the Rubiaceae family looks different: it is spindle-shaped, 6–14 cm long, reddish-brown, with a brittle texture and red-brown cross-section, and a spicy taste that irritates the throat.

Primary Growing Regions

Jiangsu, Sichuan, Jiangxi, and Guangxi provinces are the main producing regions. Historically, Li Shizhen noted in the Ben Cao Gang Mu that Hangzhou's purple Da Ji (杭州紫大戟) was considered the finest quality, followed by Jiangnan varieties. The herb is widely distributed across most of China (except Xinjiang, Guangdong, Hainan, and Tibet), as well as in parts of North Korea and Japan. It commonly grows wild in northeastern China, eastern China, and Hebei province.

Harvesting Season

Autumn (after the above-ground parts wither) through early spring (before new shoots emerge), typically October through March.

Supplier Information

Treasure of the East

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Miscellaneous Info

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Usage & Safety

How to use this herb and important safety information

Important Medical Disclaimer

The information provided here is for educational purposes only and is not intended as medical advice or to replace consultation with a qualified healthcare professional. This herb is a dietary supplement and has not been evaluated by the FDA. It is not intended to diagnose, treat, cure, or prevent any disease.

Always consult with a qualified healthcare provider, particularly if you are pregnant, nursing, have a medical condition, or are taking other medications. Discontinue use and consult your healthcare provider if you experience any adverse reactions.

Recommended Dosage

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Instructions for safe storage and consumption

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Traditional Dosage Reference

Standard

1.5–3g (vinegar-processed, in decoction)

Maximum

Do not exceed 3g internally (vinegar-processed). Raw herb should NOT be taken internally. The reported toxic dose of raw Da Ji is 9–15g. Even at standard doses, patients may experience nausea, vomiting, and diarrhea.

Notes

The standard decoction dose is 1.5–3g of vinegar-processed (醋制) Da Ji. For powdered form taken in capsules, the dose is typically 0.3–1g per administration, taken every other day or every 2–3 days, as used in clinical reports for ascites treatment. When used in pill or powder form (as in classical formulas like Shi Zao Tang), even smaller amounts are appropriate. The herb should be taken on an empty stomach for fluid-purging indications, and treatment courses should be limited (typically 6–9 doses). Dosing with dates (大枣) is a traditional strategy to buffer the Spleen from damage. During treatment, a low-salt diet is recommended, and 'cold, raw, spicy foods, fish, and other irritating foods' should be avoided.

Processing Methods

Processing method

The cut herb segments or root slices are stir-fried in a wok over high heat (武火) until the surface turns blackish-brown. A small amount of clean water is sprinkled on to extinguish any sparks, and the material is then removed and cooled thoroughly. The key requirement is to 'preserve the nature' (存性), meaning the herb should be charred on the outside but not fully incinerated.

How it changes properties

Charring significantly reduces the herb's cooling nature, making it less likely to damage the Spleen and Stomach with excessive cold. The astringent, hemostatic action is markedly enhanced through the charring process. The raw herb is stronger at cooling Blood and resolving abscesses, while the charred form prioritizes physical stopping of bleeding through increased astringency.

When to use this form

Use the charred form (Dà Jì Tàn) when the primary goal is to stop active, urgent bleeding such as vomiting blood, coughing blood, or heavy uterine hemorrhage. It is the form used in Shí Huī Sǎn. The raw form is preferred when the clinical picture includes abscesses, toxic swellings, or when cooling Blood Heat is the priority over pure hemostasis.

Toxicity Classification

Toxic

The toxic components of Da Ji include euphorbia glycosides (大戟苷), anthraquinone derivatives, and casbane-type diterpenoids such as pekinenin C. The milky latex found throughout the plant is highly irritating: skin contact can cause dermatitis, inflammation, and photosensitivity, while ingestion of the raw root causes severe inflammation and ulceration of the oral mucosa, throat, and gastrointestinal tract. The internal toxic dose is reported at 9–15g of raw herb. Symptoms of poisoning progress from throat swelling and congestion, violent vomiting (possibly with blood), watery diarrhea, and abdominal pain, to headache, dizziness, palpitations, and blood pressure drop. Severe cases can progress to dehydration, acid-base imbalance, tremors, convulsions, coma, respiratory paralysis, and death. Processing with vinegar (醋制) significantly reduces toxicity. Modern toxicology studies confirm that the LD50 is significantly higher (i.e., less toxic) after vinegar processing compared to the raw herb. Cooking with dates (枣) was another traditional method to protect the Spleen from damage. The raw herb should only be used externally; all internal use requires vinegar-processed Da Ji (醋京大戟). Classical sources note that Shi Chang Pu (Acorus calamus rhizome) can help resolve Da Ji toxicity.

Contraindications

Avoid

Pregnancy: Da Ji has documented uterine-stimulating effects and is traditionally noted to 'promote menstruation and cause miscarriage' (通经堕胎). It is strictly prohibited during pregnancy.

Avoid

Concurrent use with Gan Cao (Glycyrrhiza, licorice): This is a classical Eighteen Incompatibilities (十八反) pair. Modern research has confirmed that combining Da Ji with licorice increases toxicity, potentially through enhanced nephrotoxicity via mitochondria-dependent apoptosis.

Avoid

Heart failure or severe cardiovascular disease: The herb's powerful fluid-purging action can cause dangerous dehydration and electrolyte imbalance, worsening cardiac function.

Avoid

Esophageal varices: The violent purging action risks triggering hemorrhage in patients with portal hypertension and esophageal varices.

Avoid

Deficiency-cold (Xu Han) patterns with edema: Classical texts warn that using Da Ji in patients with Spleen-Kidney Yang deficiency and Yin-type edema can be lethal. The Ben Jing Feng Yuan states: 'In Spleen, Stomach, Liver, and Kidney deficiency-cold with Yin water flooding, using this herb brings instant death.'

Caution

Physical debility or constitutional weakness: Da Ji is extremely harsh and can severely deplete Qi and damage Yin in already weakened patients. Only appropriate for excess (Shi) patterns in patients with adequate constitution.

Caution

Elderly patients or those with chronic illness: Requires careful dosage adjustment and close monitoring due to the risk of severe fluid and electrolyte loss.

Classical Incompatibilities

Da Ji is incompatible with Gan Cao (甘草, Glycyrrhiza/Licorice) according to the Eighteen Incompatibilities (十八反). This is one of the most well-known classical contraindicated pairings. The Ben Cao Jing Ji Zhu states: '反甘草' (opposes Gan Cao). Modern animal studies have confirmed this: combining Da Ji with Gan Cao increases toxicity, with the LD50 decreasing significantly compared to Da Ji used alone. A 2020 study demonstrated that their combined use enhances nephrotoxicity through increased ROS-mediated mitochondrial apoptosis.

Special Populations

Pregnancy

Absolutely contraindicated during pregnancy. Classical texts explicitly state that Da Ji 'promotes menstruation and causes miscarriage' (通经堕胎). Pharmacological research on a related Japanese variety of Euphorbia pekinensis demonstrated uterine-stimulating effects in both isolated and in-situ uterus preparations in rabbits and guinea pigs. The violent purging action also poses a serious risk of triggering premature labor through severe gastrointestinal spasm and dehydration. There is no safe dose during pregnancy.

Breastfeeding

Not recommended during breastfeeding. Da Ji is classified as toxic and contains irritating diterpenoids and latex compounds that may transfer into breast milk. The violent purgative action also risks causing dehydration and electrolyte disturbance in the mother, potentially impairing milk production and quality. No safety data exists for breastfeeding use. If the herb is deemed clinically essential, breastfeeding should be suspended during treatment.

Pediatric Use

Da Ji is generally not suitable for children due to its strong toxicity and violent purging action. If used in older children for serious conditions under strict practitioner supervision, dosage must be significantly reduced (often less than half the adult dose). It is absolutely contraindicated in infants and young children. Any pediatric use requires very close monitoring for dehydration, electrolyte imbalance, and gastrointestinal distress.

Drug Interactions

Diuretics: Da Ji has potent fluid-purging effects. Concurrent use with pharmaceutical diuretics (furosemide, hydrochlorothiazide, spironolactone) may cause dangerous additive fluid loss, dehydration, and electrolyte imbalance (especially hypokalemia and hyponatremia).

Cardiac glycosides (digoxin): The severe diarrhea and electrolyte depletion (particularly potassium loss) caused by Da Ji can increase the risk of digoxin toxicity and cardiac arrhythmias.

Antihypertensives: Da Ji extracts have demonstrated peripheral vasodilatory effects and can inhibit the pressor action of epinephrine. Combined use with antihypertensive medications may cause excessive blood pressure reduction.

Anticoagulants/Antiplatelets: Da Ji has traditional indications for moving Blood and has been associated with bloody stool and bloody vomit at toxic doses. Caution is warranted when combining with warfarin, heparin, or antiplatelet agents due to potential increased bleeding risk.

Dietary Advice

During treatment with Da Ji, follow a strict low-salt diet to maximize the fluid-draining therapeutic effect. Avoid cold, raw, and spicy foods. Avoid fish, pork head meat, and other traditionally recognized 'stirring foods' (发物) that may aggravate side effects. Do not consume licorice (甘草) in any form, including herbal teas or confections, due to the classical incompatibility. If nausea or vomiting occurs after taking the herb, consuming fruit or cool sugar water can help ease the reaction.

Cautions & Warnings

Although this formula is typically safe for most individuals, it may cause side effects in some people. Pregnant women, nursing mothers, postpartum women, and those with liver disease should use the formula with caution.

As with any Chinese herbal remedy, it is advisable to seek guidance from a qualified TCM practitioner before beginning treatment.