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Rehmannia root, cooked, Cut imagelearn more
[ 4200 ]Rehmannia glutinosa

Rehmannia Root Cooked, Cut

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Rehmannia glutinosa
plant overview
yellow earth of china

Rehmannia is a flowering, perennial plant that is native to China and sometimes called Chinese foxglove. What is Rehmannia root? Although this member of the jasmine family bears attractive foliage and flowers, it is widely cultivated for the Rehmannia root, which is sold on the market as raw or “cooked.” The latter, which is the traditional method of preparation in China, means that the roots were cured in a special marinade made from black beans. Dried Rehmannia root is used to produce tinctures and extracts, often in combination with other Chinese herbs. Customers may buy Rehmannia root in ¼ pound and full pound quantities.

Clicking "learn more" next to each variety will take you to individual product pages for details.

01.
A Bit of Botany

a little botanical information on rehmannia

description
Rehmannia glutinosa is a perennial of the Phrymaceae family. Rehmannia grows to 0.3 m (1ft) by 0.3 m (1ft in) and is hardy to zone 9. It is in flower in the spring from April to June, though its seeds ripen from May through July. The flowers are hermaphrodite (meaning they have both male and female organs) and are pollinated by insects. Rehmannia has a similar appearance to foxglove—most of its leaves are produced at ground level under yellow to purplish-brown flowers.

common names & nomenclature
In the Chinese common name gān dì huáng, gān means "dried".

Also known as:
chinese foxglove, ti huang chiu, sheng di huang (yellow earth), gān dì huáng, di huang, sheng di, sheng ti huang, shu ti huang, ti huang

Rehmannia, the yellow earth of china

02.
Where in the World

habitat and range for rehmannia

Rehmannia glutinous is native to China and grown in cultivation as ornamental garden plants in Europe and North America.

03.
Cultivation & Harvesting

considerations for growing and harvesting rehmannia

climate
Rehmannia grows along roadsides on well-draining stony ground. It is also found in woods, on mountain slopes and trail sides. It grows in elevations ranging from near sea level up to 1100 meters (3600 feet).

soil
Rehmannia requires a light freely-draining humus-rich loam, and prefers a neutral to acid sandy soil.

growing
Sow seeds in a greenhouse in the autumn or in the spring. Transplant out the seedlings into individual pots when they are large enough to handle and grow them on for at least their first winter in a greenhouse. Plant them out in late spring or early summer.

Division can be done in spring or root cuttings can be done in winter. Basal cuttings can be taken in the late spring or in the early summer.

When the shoots are about 8-10cm above the ground, harvest the shoots with plenty of underground stem. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer.

harvesting
Harvesting roots of cultivated plants occurs in the autumn or in early winter; whereas harvesting roots of wild plants are done in early spring. Rehmannia root can be used fresh or dried for later use. Some suggest to boil the root 9 times if preparing a cooked version.

preserving
Store dried rehmannia root pieces in an airtight container in a cool, dry place.

04.
The Rest of the Story

additional information

Rehmannia (Rehmannia glutinosa), also known as Chinese Foxglove, is a perennial plant native to East Asia and a cornerstone of traditional botanical practices for over 2,000 years. The plant is characterized by its tubular, bell-shaped flowers, but it is the thick, fleshy root that is exclusively harvested for use. In traditional traditions, the root is prepared in two primary ways: "Sheng Di Huang" (raw or dried root) and "Shu Di Huang" (prepared or steamed root), each possessing distinct aromatic and sensory profiles.

Historically, rehmannia has been documented in classical herbals as a "tonic" botanical. It is often a primary ingredient in complex traditional formulas, where it is frequently paired with other roots such as ginger or licorice. These historical preparations were valued for their unique phytochemical composition, including iridoid glycosides and various plant saccharides.

Beyond its historical role, rehmannia root contains naturally occurring constituents such as various plant sterols. In modern botanical collections, it is available as a dried root for decoctions, as a concentrated extract, or in finely ground powder form. Because of its dense, resinous nature, the root is typically steeped for longer periods than lighter leaf teas to fully incorporate its botanical properties into an infusion.

To prepare a traditional rehmannia infusion, add two teaspoons of the dried herb to a tea bag or infuser. Pour one cup of boiled water over the herb and allow it to steep for 7 to 9 minutes. This longer steeping time ensures the unique characteristics of the root are well-represented in the final cup.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.