Parts Most Frequently Used: Tuber

Flavors/Temps: Warm, Drying, Toxic

Caution: Because the herb is warming and drying it is not recommended for treating what the Chinese call Yin deficient conditions. It is never used in cases of bleeding or depleted Body Fluids.

History/Folklore: In China, pinellia, is  commonly called “Green Dragons” due to the color and shape of the inflorescence, which possess a green, hooded spathe from which extends a long, tongue-like extension of the spadix, giving the plant a dragon-like appearance. The name also derives from the plant blossoming in the lunar month of May, when plants are green and blooming identifying the plant with “green” and “dragons” for its ability to lift the spirits and calm Qi (Energy) in the body.

The plant blossoms in May, after which the tubers are excavated from the ground for medicinal use. The dried tuber is spherical in shape with a white or light yellow surface. The best quality is bigger, clean white, solid and with a consistency that is described as “fine mealiness.”

The raw roots are soaked for seven days in water and then in ginger juice or boiled in ginger tea that contains a quantity of alum in order to remove any toxicities. The initial herbal material is opaque white and once processed becomes a translucent yellowish In color.

Tests have shown tincture of pinellia are useful in treating acute toothaches.

Typical dosing is 4.5-12g of the raw herb is ONLY used externally to treat ulcerations as the raw form is toxic.

The roots that have been deep fried with ginger and vinegar, or processed with licorice and lime (calcium carbonate) in order to remove toxicity are called “Fa Ban Xia,” and are the form most typically provided at pharmacies when “Ban Xia” is asked for. When the herb is treated with just ginger juice it is called “Ginger Pinellia” or “Jiang Ban Xia.”

Variations of Ban Xia (Pinellia): “Sheng Ban Xia” is unprocessed raw pinellia. “Qing Ban Xia” is soaked, boiled, or salted in alum solution (reducing the tingling effects in the throat due to the toxic aspects of raw pinellia.) “Jiang Ban Xia” is, as mentioned above, boiled and salted with ginger.  “Fa Ban Xia” is the most commonly used form and is processed with lime (calcium carbonate).  “Zhu Li Ban Xia” is processed with bamboo juice.  “Qu Ban Xia” is fermented with flour and ginger juice and is used to stop cough and stop diarrhea.