Bestseller当归Dang Gui
Dong Quai (Angelica Root)
The cornerstone herb of women's tonic soups.
From $23.24 1/2 lbs
(Buy 1 lb, Save 33%)
熟地
Prepared Rehmannia Root
Shu Di Huang · Rehmannia glutinosa (prepared)
Steamed-and-dried rehmannia — rich, sweet and deeply nourishing.
$62.96
1
Packed fresh in California Ships in 3 business days
- Flavor
- Sweet, rich, molasses-like
- Form
- Prepared root pieces
- Also known as
- Shu Di · Cooked Rehmannia · Processed Rehmannia
About
Rehmannia root that has been repeatedly steamed and sun-dried until jet black and glossy. This processing transforms raw sheng di into a sweet, warming blood and yin tonic.
Traditional use
- Traditionally used to nourish blood and yin
- Core ingredient in Si Wu Tang and Liu Wei Di Huang Wan
- Classically paired with a pinch of chen pi for easier digestion
How to use
- Soup: 10–15 g per pot, simmered with dang gui and bai shao.
- Add a slice of aged tangerine peel to lighten richness.
Caution: Rich and heavy; traditionally avoided with poor appetite or loose stools.
Traditionally paired with
Bestseller当归
白芍Bai Shao
White Peony Root
Smooth peony slices from the Si Wu Tang quartet.
From $14.99 1/2 lbs
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Bestseller陈皮Chen Pi
Aged Tangerine Peel
Aged 3+ years for a mellow, fragrant citrus depth.
From $19.49 1/2 lbs
(Buy 1 lb, Save 33%)Recipes & guides
Herb Profiles · 5 min read
Shu Di vs Sheng Di: Prepared vs Raw Rehmannia Explained
What is the difference between 熟地 (prepared rehmannia) and 生地 (raw rehmannia)? Processing, taste, traditional use in Traditional Chinese Medicine (TCM) and how to choose.
Recipes · 6 min read
Si Wu Tang (四物汤): The Four Substances Soup Guide
The classic women’s tonic: dang gui, shu di, bai shao and chuan xiong. Ratios, history and a modern chicken soup recipe.
Herb Profiles · 5 min read
Chen Pi Guide: Why Aged Tangerine Peel Gets Better With Age
Everything about 陈皮 aged tangerine peel — aging grades, how to prepare it, and how to use it in tea, soup and cooking.
Prepared Rehmannia Root FAQ
What is 熟地 in English?
熟地 (Shu Di Huang) is Prepared Rehmannia Root, botanical name Rehmannia glutinosa (prepared). It is also called Shu Di, Cooked Rehmannia, Processed Rehmannia.
How much Prepared Rehmannia Root (熟地) should I use per day?
The traditional amount is 10–15 g of dried herb per day, simmered in soup or tea. Start at the low end if you are new to it. Follow your licensed practitioner's or doctor's advice if it differs.
How long does Prepared Rehmannia Root take to work?
Shu Di Huang is a traditional food herb with no set onset time. It is traditionally used regularly in soups or teas over several weeks rather than for a single-dose effect. This product is not intended to diagnose, treat, cure or prevent any disease.
Does Prepared Rehmannia Root interact with medications?
Rich and heavy; traditionally avoided with poor appetite or loose stools. If you take prescription medication, especially blood thinners or blood pressure medication, ask your doctor or pharmacist before regular use.
Is Prepared Rehmannia Root safe during pregnancy or breastfeeding?
Ask your doctor before using it while pregnant, breastfeeding or trying to conceive. Rich and heavy; traditionally avoided with poor appetite or loose stools.
Who is Prepared Rehmannia Root for?
It is traditionally used by adult women supporting monthly and long-term wellness. Children, people with chronic conditions, and anyone before or after surgery should check with a doctor first.
How do I use Prepared Rehmannia Root?
Soup: 10–15 g per pot, simmered with dang gui and bai shao. Add a slice of aged tangerine peel to lighten richness.
What does Prepared Rehmannia Root taste like?
Sweet, rich, molasses-like.