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comphrey, blackwort, common comfrey, slippery root [4] Symphytum officinale: Liver damage, [4] [5] cancer [4] Country mallow: heartleaf, silky white mallow Sida cordifolia "Heart attack, heart arrhythmia, stroke, death" [4] Dan Shen red sage, Chinese sage, tan shen Salvia miltiorrhiza
bupleurum root chái hú 柴胡 柴胡 サイコ 柴胡 Bupleurum chinense Paeoniae Radix: Chinese peony root sháo yào 芍藥 芍药 シャクヤク 芍薬 Paeonia lactiflora Angelicae Radix: Chinese angelica root dāng guī 當歸 当归 トウキ 当帰 Angelica sinensis Atractylodis Rhizoma: white atractylodes rhizome bái zhú 白朮 白术
Paeonia lactiflora was known as the white peony (P. albiflora) when first introduced into Europe. [4] It was brought to England in the mid-18th century, and is the parent of most modern varieties. It has been grown as an ornamental in China since the 7th century. [2] The Latin specific epithet lactiflora means "with milk white flowers". [5]
Paeonia sterniana is a perennial, herbaceous peony of approximately 45 cm high in cultivation, with white or sometimes pinkish flowers. It grows in the wild in southeastern Tibet. This peony is very rare in cultivation. It produces blue seeds in autumn. [2] Its common name in Chinese is 白花芍药 (bai hua shao yao), which means "white peony ...
The plant has white and pink flowers and its dried roots and stems are used in supplements. ... Valerian root side effects. Side effects of valerian root are “usually mild,” Alan says. However ...
Some ingredients are added to cancel out toxicity or side-effects of the ... is 'sweet herb,' an adequate description for the licorice root. Ku ... peony (white ...
Paeonia veitchii is a species of herbaceous perennial peony.The vernacular name in China is 川赤芍 (chuan chi shao). This species is ½-1 m high, has a thick irregular taproot and thin side roots, and deeply incised leaves, with leaflets themselves divided in fine segments.
Genuine Bai Mudan is a white tea; therefore, it is a slightly oxidized tea. [1] The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents to form new materials that result in the final taste and aromatic character of the tea.