Xi Xian Cao (豨莶草) — TCM Herb for Bi-Syndrome & Hypertension

At a Glance

Herb: Xi Xian Cao
Chinese name: 豨莶草 (Xī Xiān Cǎo)
Latin name: Siegesbeckiae Herba
Nature: Cold
Taste: Bitter / Acrid
Meridian: Liver / Kidney
Category: Herbs that Expel Wind-Dampness
Introduction: Xi Xian Cao (Herba Siegesbeckiae) is the aerial part of Siegesbeckia orientalis, S. pubescens, or S. glabrescens, first recorded in the Tang Ben Cao (659 CE) and celebrated in later materia medica for its powerful Wind-Damp-dispelling and channel-unblocking properties. Traditionally prepared in wine (jiu-zhi/” target=”_blank” rel=”noopener noreferrer”>jiu zhi) to moderate its cold nature and enhance its ability to open channels, this bitter and cold herb is used both for joint disease and post-stroke rehabilitation. Modern research demonstrates that kirenol and ent-kaurane diterpenoids exert significant anti-inflammatory, immunosuppressive, and vasodilatory effects, with clinical applications extending to hypertension management. Its dual action on both musculoskeletal and cardiovascular systems makes it a uniquely versatile Wind-Damp herb.

Dispels Wind-Damp and unblocks the channels and collaterals
Clears Heat and resolves toxin (raw form)
Strengthens the sinews and bones and supports post-stroke rehabilitation (wine-prepared form)
Lowers blood pressure in Liver Yang rising patterns (modern application)

Wind-Damp-Heat Bi-syndrome with swollen, hot, painful joints
Limb weakness, numbness, and difficulty moving from Wind-Damp obstruction of channels
Post-stroke hemiplegia and limb paralysis — wine-prepared form preferred
Hypertension with dizziness and headache from Liver Yang rising (modern clinical use)
Sores and skin lesions from Heat-toxin (topical or raw herb)

Dose: 9–12 g dried herb; up to 30 g fresh herb in decoction
Wine-prepared (jiu-zhi/” target=”_blank” rel=”noopener noreferrer”>jiu zhi) form moderates cold nature and enhances channel-opening — preferred for Bi-syndrome and post-stroke use; raw herb better for Heat-toxin
Contraindicated in Yin deficiency with interior heat when used alone in large doses
May cause nausea or gastric discomfort; take with food
Use with caution in pregnancy

Xi Tong Wan (豨桐丸) — Xi Xian Cao + Chou Wu Tong (Clerodendrum trichotomum), classical patent pill for Wind-Damp Bi-syndrome and hypertension
Wine-prepared Xi Xian Cao (酒制豨莶草) used alone or with Sang Ji Sheng and Du Zhong for post-stroke limb rehabilitation
Combined with Fang Ji and Yi Yi Ren for Damp-Heat Bi-syndrome with joint swelling

Siegesbeckia Herb (豨莶草) + Harlequin Glorybower (臭梧桐) → Xi Tong Wan (豨桐丸): expel wind-damp, lower blood pressure; rheumatism and hypertension
Siegesbeckia Herb (豨莶草) + Clematis Root (威灵仙) + Pubescent Angelica Root (独活) → expel wind-damp, unblock the channels; wind-damp painful impediment with limb numbness

Anti-inflammatory
- kirenol — inhibits NF-kB, reduces pro-inflammatory cytokines
Antihypertensive
- dilates blood vessels, lowers blood pressure
Immunosuppressive
- useful in autoimmune arthritis
Analgesic; antioxidant; antitumor; processing matters: raw = cold/anti-inflammatory; honey-processed
- 蜜制) = warm/tonifying — choose based on pattern

Xin Xiu Ben Cao (《新修本草》): ‘Governs heat-induced illness, vexation and fullness with inability to eat; take 60–120 ml of freshly pounded juice.’
Ben Cao Gang Mu (《本草纲目》): ‘Siegesbeckia Herb is cold when raw — excellent for resolving heat toxin; warm when processed — able to supplement the Liver and Kidney, expel wind and activate blood; its function is very great.’
Ben Cao Bei Yao (《本草备要》): ‘Expels wind-damp, benefits sinews and bones; treats Liver-Kidney wind qi, limb numbness and paralysis, bone pain, knee weakness, and wind-damp sores.’
Ben Cao Zheng Yi (《本草正义》): ‘Siegesbeckia Herb used raw is bitter and cold; processed with wine and honey it becomes warm and tonifying — the preparation method fundamentally changes its nature.’