Witnessed by: TCM
Rhodiola (Rhodiola crenulata), of the Crassulaceae family. Fleshy alpine perennial of rocky high ground; native range: high plateaus of Tibet and western China. Globally recognized as hong jing tian (红景天) in Chinese, and Tibetan rhodiola, roseroot in English. The part used is root and rhizome. Thick reddish rootstock, rose-scented when cut, sweetish and slightly bitter.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
RHODIOLA
IDENTITY
Name
- Common
- rhodiola
- Scientific name
- Rhodiola crenulata (Hook.f. & Thomson) H.Ohba
- Family
- Crassulaceae
Form
- Part used
- root and rhizome
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sweet · bitter
Temperature
- TCM
- cold
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Heart
PRACTICE
Virtue
Actions
- TCM
- tonifies the qi, clears the Lung, invigorates the blood, and calms the breath
Cautions
- Contraindications
- generally well tolerated; use judiciously in strong excess patterns
- Toxicity
- none of note at customary dose
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