English: Hogfennel roots
Chinese: 前胡
Use of Qian Hu (hogfennel roots) in TCM
Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.
Preparation: Remove impurities, wash, cut into sections and dry.
Dosage: 3 - 9 grams
Main actions according to TCM*: Directs the ascending flow of Lung Qi downward to stop cough. Expels Phlegm. Expels Wind and relieves the Exterior for Wind-Heat.
Primary conditions or symptoms for which Qian Hu may be prescribed by TCM doctors*: Sputum Coughing Wheezing Asthma Phlegm Chest congestion
Contraindications*: This herb should be used with caution by those without true Heat signs.
Common TCM formulas in which Qian Hu is used*
Xing Su San
Source date: 1798 AD
Number of ingredients: 11 herbs
Formula key actions: Clears Dry-Cold. Disseminates the Lung Qi and relieves cough. Transforms thin mucus.
Conditions targeted*: Common coldBronchitis and others
Qian Hu is a deputy ingredient in Xing Su San. This means it helps the king ingredient(s) treat the main pattern or it serves to treat a coexisting pattern.
In Xing Su San, Qian Hu assists the key herbs (Apricot seeds and Perilla Leaves) by directing the Qi downward and releasing the Exterior.
Su Zi Jiang Qi Tang
Source date: 650 AD
Number of ingredients: 8 herbs
Formula key actions: Directs rebellious Qi downward. Arrests wheezing. Stops coughing. Warms and transforms Phlegm-Cold.
Conditions targeted*: Chronic bronchitisEmphysema and others
Qian Hu is an assistant ingredient in Su Zi Jiang Qi Tang. This means that it either serves to reinforces the effect of other ingredients or it moderates their toxicity.
In Su Zi Jiang Qi Tang, Qian Hu directs Qi downward and expels Phlegm. Although it is cool in nature, when combined with the warm herbs in this formula only its Phlegm-transforming and Qi-directing properties stand out.
Ren Shen Bai Du San
Source date: 1119 AD
Number of ingredients: 12 herbs
Formula key actions: Releases the Exterior. Dispels Wind and Dampness. Augments Qi.
Conditions targeted*: Common coldInfluenza and others
Qian Hu is an assistant ingredient in Ren Shen Bai Du San. This means that it either serves to reinforces the effect of other ingredients or it moderates their toxicity.
In Ren Shen Bai Du San, Qian Hu works together with Platycodon root and Bitter Orange in invigorating Lung Qi, expelling Phlegm, and stopping the coughing. It also works with Poria-cocos mushroom in transforming Phlegm and strengthening the Spleen.
Key TCM concepts behind Qian Hu's properties
In Traditional Chinese Medicine (TCM), Qian Hu belongs to the 'Cool herbs that transform Phlegm and stop Cough' category. In TCM Phlegm is a condition of Stagnation of Fluids which tends to start in the Spleen and then goes to the Lungs. If this overly accumulates it thickens and becomes pathological Phlegm. Phlegm, being a form of Stagnation, often starts as being Cool and transforms to Hot as the condition progresses. The herbs in this category are Cold in nature so they treat the later stages of the Stagnation: Hot and Dry-Phlegm with symptoms such as cough, goiter or scrofula.
As suggested by its category Qian Hu is Cool in nature. This means that Qian Hu tends to help people who have too much 'Heat' in their body, although with less effect than a plant that would be Cold in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Heat in their body are said to either have a Yang Excess (because Yang is Hot in nature) or a Yin deficiency (Yin is Cold in Nature). Depending on your condition Qian Hu can help restore a harmonious balance between Yin and Yang.
Qian Hu also tastes Bitter and Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Bitter ingredients like Qian Hu tends to have a cleansing action on the body by clearing Heat, drying Dampness and promoting elimination via urination or bowel movements. On the other hand Pungent ingredients tend to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Qian Hu is thought to target the Spleen and the Lung. In TCM the Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. In addition to performing respiration, the Lungs are thought in TCM to be a key part of the production chain for Qi and the Body Fluids that nourish the body.
Research on Qian Hu
The crude extract and pure compounds from Peucedani Radix exhibited a wide spectrum of in vitro and in vivo pharmacological activities, including vasorelaxant, cardioprotective, hepatoprotective, anti-tumor and anti-platelet aggregative effects.1
Sources:
1. Song Y, Jing W, Yan R, Wang Y. (2015). Research progress of the studies on the roots of Peucedanum praeruptorum dunn (Peucedani radix). Pak J Pharm Sci. , 28(1):71-81.