Sanleng / Common Burreed Tuber

Sanleng / Common Burreed Tuber

Common Burreed Tuber /三棱, 5:1 Concentrated Granules

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Common Burreed Tuber, also known as Sparganium or Sparganium eurycarpum, is an herb characterized by its acrid and bitter taste with a neutral nature. It is revered in traditional medicine for its notable therapeutic functions, including breaking up blood stasis, moving qi, resolving accumulations, and alleviating pain.

This versatile herb is commonly used to address various health issues, particularly those related to cancer, as well as conditions caused by blood stasis and qi stagnation. It is effective in treating abdominal masses, liver and spleen swelling, amenorrhea accompanied by abdominal pain, and discomfort resulting from food accumulation. Its unique properties make it a valuable component in herbal formulas aimed at promoting circulation and relieving pain.

Chinese Name	三棱
Chinese Pinyin	Sanleng
English Name	Common Burreed Tuber
Latin Pharmaceutical Name	Sparganii Rhizoma
Category	Roots and rhizomes
Origin	The dried tuberous rhizome of Sparganium stoloniferum Buch.-Ham.(Sparganiaceae)
Production Regions	Primarily produced in the Chinese provinces of Jiangsu, Henan, Shandong, Jiangxi, Liaoning.
Macroscopic Features	Conical or flat oval shape, round top and pointed bottom, 2.5~5cm long, 1.5~3.5cm diameter; Externally yellowish-white or grayish-yellow, smooth or rough, with scars from cutting, and dense spotted rootlet scars, slightly horizontal circular arrangement, both sides have projections, uneven; firm texture, very hard to break, sinks in water. Cut surface is flat, yellowish-white or grayish-white, dark towards center, center has numerous indistinct vascular bundles, faint odor, tasteless, spicy sensation when chewed.
Quality Requirements	Superior medicinal material is even, heavy, firm, removed the outer skin, externally yellowish-white.
Properties	Acrid, bitter, neutral
Functions	Breaks blood, moves qi, resolves accumulation, stops pain. Apply to various cancer, and blood stasis and qi stagnation, abdominal mass, liver and spleen swelling, amenorrhea with abdominal pain, food accumulation and swelling pain.
Processed Form	Vinegar san leng: Fry san leng slices followed the vinegar process until darken in color. Every 100kg san leng need 15kg vinegar. Conical, slightly flat shape, 2~6cm long, 2~4cm diameter. Externally yellowish-white or grayish-yellow, with scar from cutting, small spotted rootlet scars in slightly horizontal circular arrangement. Fractured surface is brown, heavy in weight, firm texture.