Herb

Xi Xian Cao

Siegesbeckia herb | 豨莶草

Also known as:

St. Paul's Wart

Xi Xian Cao

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Properties

Wind-Damp dispelling herbs (祛风湿药) · Cold

Traditionally supports*

Joint and Muscle Health Skin Health Blood Pressure Support Mobility and Flexibility

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

Xi Xian Cao (Siegesbeckia herb) is a cooling herb traditionally used to relieve joint pain, stiffness, and swelling caused by Wind and Dampness. It is also used for skin conditions like eczema and rashes, and in modern practice it has become a common herb for managing high blood pressure. Its cold nature makes it best suited for conditions with signs of heat or inflammation.

Herb Category

Wind-Damp dispelling herbs (祛风湿药)

Main Actions

  • Dispels Wind-Dampness
  • Unblocks the collaterals and benefits the joints
  • Clears Heat and Resolves Toxicity
  • Calms the Liver and Subdues Yang

How These Actions Work

'Dispels Wind-Dampness' means this herb drives out the pathogenic Wind and Dampness that lodge in the muscles, joints, and channels, causing pain, stiffness, and swelling. Because Xi Xian Cao is bitter and cold in nature, it is especially well-suited for Wind-Damp-Heat type joint pain where the affected joints feel hot, red, and swollen. It is one of the most commonly used herbs for this type of painful obstruction (bi syndrome).

'Unblocks the collaterals and benefits the joints' refers to the herb's ability to open up the smaller connecting channels (luo vessels) where pathogenic factors tend to get stuck. When these channels are blocked, the result is numbness, weakness, restricted movement, or even paralysis. This action is why Xi Xian Cao has been traditionally used for conditions like hemiplegia (half-body paralysis after stroke), weak knees and lower back, and stiff limbs. Notably, when the herb is wine-processed, this strengthening and mobilising action on the sinews and bones becomes more pronounced.

'Clears Heat and resolves toxins' describes the herb's cold nature working to counteract inflammatory, infected, or toxic conditions. In its raw form, Xi Xian Cao can address skin conditions like eczema, boils, and rashes caused by Damp-Heat or toxic Heat. It can be used both internally as a decoction and externally as a wash.

'Calms Liver Yang' describes the herb's modern clinical application for high blood pressure. When Liver Yang rises unchecked, it can cause headaches, dizziness, and irritability. Xi Xian Cao's bitter-cold nature can subdue this rising Yang, which is why it has been widely adopted in modern TCM practice for hypertension management.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony that reveal what's out of balance in the body. Xi Xian Cao 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 Xi Xian Cao addresses this pattern

Xi Xian Cao is bitter, pungent, and cold, entering the Liver and Kidney channels. Its bitter-cold nature directly clears Heat from the joints and channels, while its pungent quality disperses the Wind-Dampness that causes painful obstruction. This makes it one of the primary herbs for Wind-Damp-Heat bi syndrome, where joints are swollen, red, hot, and painful. Unlike warming Wind-Damp herbs such as Du Huo or Wei Ling Xian, Xi Xian Cao's cold property specifically targets the Heat component without aggravating the inflammation.

A practitioner would look for one or more of these signs

Moving Pain

Hot, red, swollen joints that worsen with warmth

Skin Swelling

Swelling and inflammation of joints

Limited Range of Motion

Stiffness and restricted movement in limbs

Muscle Pain

Aching muscles and sinews

TCM Properties

Temperature

Cold

Taste

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

Channels Entered
Liver Kidneys
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 Xi Xian Cao herb material should be dry, with thick stems, abundant leaves, large and immature (pre-flowering) branches, and flower buds that have not yet opened. The color should be a bright, vivid green rather than dull or brownish. The stems are cylindrical with longitudinal ridges and fine hairs, greyish-green to yellowish-brown on the surface, and should snap cleanly when broken, revealing a distinct white pith in the cross-section. Leaves should be intact triangular-ovate shapes with visible glandular dots on the undersurface. The smell is faint and slightly unpleasant, and the taste is mildly bitter. Avoid material that is heavily flowering or fruiting (indicating late harvest and reduced potency), excessively woody, yellowed, or with significant leaf loss.

Primary Growing Regions

Xi Xian Cao is widely distributed across most of China and does not have a single strong "terroir" (dao di) region in the way some herbs do. Production is particularly concentrated in Hunan, Hubei, and Jiangsu provinces, with significant output also from Sichuan, Zhejiang, Anhui, Jiangxi, and other provinces. The three source species have somewhat different ranges: S. orientalis is found across southern and central China and into tropical Asia; S. pubescens (the glandular-stemmed variety) extends further north into Jilin, Liaoning, and Hebei; S. glabrescens is found mainly in Zhejiang, Fujian, Hubei, Hunan, and Yunnan. The plant also grows wild in Japan, Korea, Vietnam, and parts of Africa and Australia.

Harvesting Season

Summer and autumn, before flowering or during the flowering period. The above-ground parts are cut, partially dried in the sun, then air-dried in a well-ventilated area.

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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Traditional Dosage Reference

Standard

9-12g

Maximum

Up to 30-60g in large doses for specific conditions (e.g. hypertension, malaria), under practitioner supervision only. Experienced practitioners like Zhang Xuewen commonly used 30g per decoction without adverse effects.

Notes

The standard textbook dosage is 9-12g in decoction. For conditions like hypertension, stroke sequelae, and severe rheumatic pain, experienced practitioners may use 30g or more. For malaria, historical clinical reports used up to 30-45g. The form of preparation significantly affects dosage considerations: raw (unprocessed) Xi Xian Cao is more bitter and cold, better suited for clearing damp-heat and toxins but more likely to cause nausea at higher doses. Wine-steamed (酒蒸) Xi Xian Cao has a warmer, gentler nature and is preferred for chronic Wind-Damp conditions with Liver-Kidney deficiency, where it can be used at higher doses with less risk of stomach upset. When using the raw herb, it is best to start with lower doses. For external use (wash or poultice), dosage is adjusted as appropriate without a strict upper limit.

Processing Methods

Processing method

The cut segments of Xi Xian Cao are mixed with yellow rice wine (huangjiu, 20kg per 100kg of herb), allowed to absorb the wine, then steamed thoroughly until the herb turns dark/black in colour, then dried.

How it changes properties

Wine-steaming transforms the herb's thermal nature from cold to warm. The raw herb's Heat-clearing and toxin-resolving actions are diminished, while the ability to strengthen sinews and bones and nourish the Liver and Kidneys is enhanced. The wine also helps the herb penetrate more deeply into the channels and collaterals.

When to use this form

Use the wine-processed form for chronic bi syndrome with Liver-Kidney deficiency, manifesting as weak and aching knees and lower back, numbness of the limbs, or post-stroke hemiplegia. This form is preferred when the condition is more about deficiency and weakness than active Heat and inflammation.

Toxicity Classification

Slightly toxic

Xi Xian Cao is classified as slightly toxic (有小毒) in classical sources including the Xin Xiu Ben Cao and Kai Bao Ben Cao. The toxicity manifests primarily when the raw herb is taken internally in large doses or as freshly pressed juice, which can cause nausea and vomiting. Li Shizhen explained that raw juice causes vomiting (hence "slightly toxic"), while the nine-times steamed-and-dried form is considered non-toxic. Modern clinical experience from practitioners like Zhang Xuewen suggests the herb is quite mild in practice, with doses of 30g showing no adverse effects. Proper processing with yellow rice wine (酒蒸) neutralizes the emetic properties and shifts the thermal nature from cold to warm. There is limited formal toxicological data, though some studies have identified certain toxic indices in aqueous extracts. The key active compound kirenol has not shown significant toxicity at therapeutic doses.

Contraindications

Avoid

Pregnancy. Xi Xian Cao has wind-dispelling and channel-opening properties that may adversely affect the fetus. Classical and modern sources advise against use during pregnancy.

Caution

Raw (unprocessed) Xi Xian Cao in large doses can cause nausea and vomiting. As noted in the Ben Cao Gang Mu, freshly pressed juice taken internally induces vomiting. Dose should be carefully controlled when using the raw herb.

Caution

Patients without Wind-Damp conditions should use with caution. As a bitter, cold herb that disperses and drains, it is not suitable for those with Spleen-Stomach deficiency cold or general debility without Wind-Damp pathology.

Caution

Blood deficiency without Wind-Damp involvement. Classical sources note that patients with insufficiency of Blood should avoid this herb, as its dispersing and draining nature may further deplete Blood.

Avoid

Known allergy or hypersensitivity to Siegesbeckia species or other Asteraceae family plants.

Special Populations

Pregnancy

Contraindicated during pregnancy. Multiple classical and modern sources advise against use in pregnant women. The herb's wind-dispelling, channel-opening, and blood-moving properties pose theoretical risks of disturbing the fetus or stimulating uterine activity. No specific teratogenicity data exists, but the traditional prohibition is consistent across sources and should be respected.

Breastfeeding

Classical sources advise against use during breastfeeding. There is no specific modern research on transfer of active compounds (such as kirenol or darutoside) into breast milk. Given the herb's bitter, cold nature and slight toxicity classification, it is prudent to avoid use during lactation unless specifically prescribed by a qualified practitioner who has assessed the clinical situation.

Pediatric Use

Use with caution in children. One source flags that Xi Xian Cao may suppress normal development, though this is not well documented. Dosage should be reduced proportionally according to the child's age and body weight. Given the herb's slight toxicity classification and bitter cold nature, it should only be used in children under qualified practitioner supervision and for limited durations.

Drug Interactions

No well-documented pharmaceutical drug interactions have been established through formal pharmacological studies. However, based on its known pharmacological properties, the following theoretical interactions should be considered:

  • Antihypertensive medications: Xi Xian Cao has demonstrated hypotensive effects in clinical use. Concurrent use with antihypertensive drugs may cause additive blood-pressure-lowering effects, potentially leading to hypotension.
  • Immunosuppressive drugs: Preclinical research suggests immunosuppressive activity for Siegesbeckia extracts. Theoretical additive effects with pharmaceutical immunosuppressants (e.g. cyclosporine, tacrolimus) should be considered.
  • Anti-inflammatory / antirheumatic drugs (NSAIDs, corticosteroids): Given the herb's demonstrated COX-2 inhibitory and NF-kB pathway modulating effects, there is theoretical potential for additive anti-inflammatory effects when combined with pharmaceutical anti-inflammatory agents.

Patients on any regular medication should inform their healthcare provider before taking Xi Xian Cao.

Dietary Advice

When using raw (unprocessed) Xi Xian Cao for damp-heat conditions, avoid greasy, fried, and rich foods that generate dampness and heat. Avoid cold, raw foods if using the wine-processed form for Wind-Damp impediment with underlying deficiency. Alcohol in moderation is generally acceptable as wine is actually used in the traditional processing method. Avoid excessively spicy foods that may aggravate any underlying heat patterns.

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.