Szechwan Lovage Rhizome
Chuan Xiong·川芎
- Pharmaceutical name
- Rhizoma Chuanxiong
- Family
- Apiaceae
- Flavor
- Acrid
- Temperature
- Warm
- Channels entered
- Liver, Gallbladder, Pericardium
- Clinical characteristics
- Invigorates the Blood, ascends to expel Wind, stops headache pain
Chuan Xiong is the dried rhizome of Ligusticum chuanxiong, a plant cultivated mainly in Sichuan province, the source of its name. It belongs to the Blood-invigorating category of Chinese herbs and is one of the four herbs in Si Wu Tang, a classical formula built around Blood-related patterns. Chuan Xiong is used in its raw form, dry-fried to soften its dispersing action, or wine-processed to strengthen its ability to move Blood and stop pain.
Herb actions
Chuan Xiong moves the Qi and Blood, addressing Qi stagnation and Blood stasis together. It addresses patterns rooted in Blood stasis obstructing the lower abdomen. In gynecology, Chuan Xiong addresses irregular or absent menstrual cycles, painful menstruation, and retained lochia following childbirth. It also relieves distention and pain across the chest, flanks, and hypochondria when Qi and Blood stagnate together. Chuan Xiong's acrid, ascending quality carries it directly to the head to disperse externally contracted Wind, addressing headache and dizziness from Wind-Cold or Wind-Heat invasion. Where Wind settles into painful obstruction or a headache rooted in Blood deficiency, invigorating the Blood fills the vessels so Wind can no longer lodge there, the classical basis for regulating the Blood to extinguish Wind.
Flavor and nature
Chuan Xiong's acrid flavor and warm nature make it one of the more forceful Blood-invigorating herbs in the pharmacopeia, moving stagnant Qi and Blood. Acrid disperses, moving Qi and Blood. Chuan Xiong's acrid flavor and warm nature drive it through the lower abdomen to relieve irregular and absent menstrual cycles and painful menstruation rooted in Blood stasis. The same acrid, warm combination lifts the herb's action upward and outward toward the exterior, where it expels externally contracted Wind and relieves the headache, dizziness, and painful obstruction that follow when Wind lodges in the head and limbs.
An acrid flavor moves Blood without nourishing it, so Chuan Xiong used alone or in large amounts can deplete the Qi and Blood it circulates. Formulas commonly combine it with a Blood-nourishing herb such as Dang Gui to supplement the dispersing action. Practitioners process the herb as dry-fried Chuan Xiong to soften its force for patients whose Blood is coupled with Qi and Blood deficiency.
How Daodi uses it
Chuan Xiong is used when a pattern calls for moving stagnant Blood in the lower abdomen or clearing Wind from the head. We add it into formulas for irregular or absent menstrual cycles and menstrual pain alongside herbs that nourish Blood, weighting that combination to how much underlying deficiency shows up in the intake.
Herb pairings
Dang Gui-Dang Gui replenishes and nourishes Blood while Chuan Xiong disperses and moves Blood stasis.
Xiang Fu-Xiang Fu regulates Qi across all twelve channels while Chuan Xiong moves Qi specifically within the Blood, together resolving Qi stagnation that has compounded into Blood stasis.
Chai Hu-Chai Hu spreads constrained Liver Qi while Chuan Xiong moves Blood at the Qi-Blood interface, relieving hypochondriac and chest distention from Liver Qi stagnation.
Tao Ren-Tao Ren breaks Blood stasis directly while Chuan Xiong carries that action outward through the Qi, combining for sharp, fixed pain in the chest and hypochondria from Blood stagnation.
Gui Zhi-Gui Zhi warms and unblocks the channels while Chuan Xiong disperses Wind-Cold upward to the head, pairing for headache from Wind-Cold invasion.
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