Kansui root (Gansui)
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 Jing
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 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.