Glabrous Greenbrier Rhizome

The rhizome of Smilax glabra, not to be confused with Fu Ling (the fungus Poria, an entirely different thing), comes as flat slices of a creamy white, sometimes with pink glints.

Harvested in summer or in autumn in the forests of southern China, it gives off a very mild scent and an almost neutral, faintly sweet savour.

The reference herb for the heat-Dampness settled deep in the lower part of the body, and for long-standing constitutions of accumulated poisons with persistent involvement of the skin.

Traditionally used in the long-course freeing blends.

• Long decoction: 15 to 60 g (high quantities are possible, the herb being very mild), simmer for 30 to 45 minutes
• Clearing cooking: slices simmered in long broths or in traditional Cantonese soups

To be avoided in cases of deficient Yin without Dampness (the herb could dry things further).