la mun la moer

Witnessed by: TCM

Cocklebur (Xanthium strumarium), of the Asteraceae (Compositae) family. Coarse erect annual weed with rough triangular leaves and inconspicuous flowers, the fruits in the leaf axils; native range: of disputed origin and now cosmopolitan — a weed of waste ground, riverbanks and field margins through the temperate and warm world. Globally recognized as cang er zi (蒼耳子) in Chinese, sōjishi in Japanese, arishta, sarpakshi in Sanskrit, and cocklebur, common cocklebur, rough cocklebur in English. The part used is the ripe fruit (the bur), dry-fried. Small hard spindle-shaped burs, greyish-brown to yellow-green, densely set with hooked spines that catch on the skin; the taste bitter and faintly acrid, with little smell until fried, when it turns nutty.

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.

COCKLEBUR

IDENTITY

Name

Common
cocklebur
Scientific name
Xanthium strumarium L.
Family
Asteraceae (Compositae)

Form

Part used
the ripe fruit (the bur), dry-fried

PROPERTIES

Nature

Taste

how the plant declares itself on the tongue

TCM
pungent · bitter
Temperature
TCM
warm

Affinity

where in the body it travels

Organs / channels
TCM
Lung

PRACTICE

Virtue

Actions
TCM
dispels wind-damp and unblocks the nasal passages, disperses wind and relieves pain, stops itching

Cautions

Contraindications
headache and painful obstruction from blood deficiency; avoid in the depleted
Toxicity
the raw fruit and the seedling are poisonous — carboxyatractyloside and related glycosides damage the liver, and poisonings with vomiting, abdominal pain, jaundice and hepatic failure are on record from the raw drug and from overdose. Dry-frying reduces but does not abolish this. The dose is not to be exceeded, and the raw fruit is not used internally

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la mun la moer — Herbal Tome, CC BY 4.0. Licensed under CC BY 4.0.