Pharmaceutical Name: Radix kansui
Botanical Name: Euphorbia kansui T. N.
Liou ex T. P. Wang
Common Name: Kansui root
Source of Earliest Record: Shennong Bencao
Part Used: The tuberous root is dug in
late autumn or early spring. The root bark
is peeled off, and the root is dried in the
sun. Then it is soaked in vinegar.
Natural Properties & Taste: Bitter, sweet,
cold and toxic
Meridians: Lung, kidney and large intestine
1. To transform water and reduce edema;
2. To disperse nodules and relieve swelling
1. Edema and full sensation in abdominal region.
Kansui root (Gansui) is used with Pharbitis
seed (Qianniuzi) in the formula Erqi Tang.
2. Ascites. Kansui root (Gansui) is used
with Peking spurge root (Daji) and Genkwa
flower (Yuanhua) in the formula Shizao Tang.
3. Retention of water or fluid in the chest.
Kansui root (Gansui) is used with Rhubarb
(Dahuang) and Glauber's salt (Mangxiao) in
the formula Da Xianxiong Tang.
4. Boils, carbuncles and furuncles. Kansui
root (Gansui) is ground into powder and mixed
with water for external application.
Dosage: 0.5-1 g
Cautions & Contraindications: This herb
is best used in pill and powder form. It should
not be used with the herb Licorice root (Gancao)
and is contraindicated during pregnancy.