One reason why Huangjing features so prominently in the esoteric arts of nourishing life in China is the pungent flavor of the unprocessed root, linking it to the concept of yang qi and solar forces. Over time, many stories developed that enshrouded the medicinal properties of Huangjing in the terms of mythological lore, often associating the herb with the Queen Mother of the West (Xiwangmu), legendary ancestor of Daoist longevity knowledge, or the clairvoyant healer Hua Tuo. It therefore is not surprising that the ritual imbibing of Huangjing during prolonged periods of fasting and cleansing was once a key component of Daoist hermit practice in China. At the same time, it has been identified as one of the most effective antifungal agents within the Chinese materia medica. Modern biochemical research shows that Huangjing contains a complex array of sugars, starches, vitamins, minerals and antioxidants. When consumed for long periods of time, Huangjing will cause the body to become weightless, prolong its life span, and alleviate the need to eat food. Tao Hongjing’s initial introduction of Huangjing in his 6 th century Mingyi bielu (An Extraneous Record of Famous Physicians) conveys the typical Daoist flavor that has become associated with the herb since then: In China, Huangjing never was a component of the classical materia medica (it is not mentioned in either the Shen Nong bencao jing nor the Shanghan lun), but featured prominently in Daoist alchemical texts such as the writings of Ge Hong, Tao Hongjing, and Sun Simiao. Today, however, few practitioners know how to use Solomon’s Seal anymore. It became a valued substance in both European and Native American medical practices, especially for healing connective tissue injuries and other musculoskeletal issues. Referred to as Siberian Solomon’s Seal in the West, it was first mentioned by Dioscorides and Pliny during the 1 st century. Huangjing, once an herb of global significance, has been all but forgotten by modern herbalists.
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