Rehmannia Root Cooked Cut

Rehmannia Root Cooked Cut

[ 4200 ]
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per 1/4 Pound
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per Pound

quick look

variety information to have
approximate cups to lb14
active compoundsIridoids (catalpol), glycosides, saccharides, phytosterols (β-sitosterol, mannitol, stigmasterol, campesterol), rehmannin
plant part usedroot
processingcut & sifted

buying & keeping

general guidelines and tips
storage tipsStore in a tightly-sealed container away from direct light and humidity.
appearance & aromaDark brown to blackish in color with a mildly sweet fragrance.
safetyAlthough Rehmannia has been used in China for more than 2,000 years, the US Food and Drug Administration has not yet given generally recognized (GRAS) status to this herb. Consult your health care practitioner before using this herb if you have a history of or take medications for a gastrointestinal or autoimmune disorder.


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culinaryUse to prepare teas, tonics and tinctures, particularly in combination with ginger root, angelica root, turmeric root, codonopsis root.

flavor profile

cooked, cut
rehmannia root

Mildly sweet with smoky notes.

what else you should know

cooked, cut
rehmannia root

Rehmannia root is often sold by its Hanyu Pinyin (pinyin) name of shēng dì huáng, which means “yellow earth.” The earliest written record of its use in Traditional Chinese Medicine dates to the Han Dynasty (200 BCE). Its species name is obtained from the term “glutinous,” a reference to the sticky nature of the roots when introduced to warm water or wine.

Dubbed "the kidney's own food,” Rehmannia is a cooling herb reputed to balance Yin. Because it is said to strengthen Jing (the life force), it is regarded an important longevity herb.

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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.