Sheng Ma, 1lb

Sheng Ma, commonly known as Black Cohosh, Cimicifuga, Bugbane Rhizome, or Rising Hemp Root, is a sweet and acrid, slightly cold to cool Chinese herb classified among cool, acrid herbs that release the Exterior. Its pharmaceutical Latin name is Rhizoma Cimicifugae. Sheng Ma enters the Large Intestine, Lung, Spleen, and Stomach channels and is traditionally used to release the Exterior, vent measles, clear Heat, relieve toxicity, raise Yang, lift sunken Qi, and guide other herbs upward.

Releases the Exterior and Vents Measles

Sheng Ma releases the Exterior and vents measles. It is traditionally used for headache due to Wind-Heat and during the early stages of measles. Traditional use also includes childhood eruptive disorders such as chicken pox and measles, often in combination with Ge Gen.

The essential oil component of Sheng Ma is considered important to its surface-releasing action. When the herb is being used specifically to release the Exterior, traditional preparation calls for cooking it only for a short period of time so that this aromatic component is not lost.

Clears Heat and Relieves Toxicity

Sheng Ma clears Heat and relieves toxicity, particularly when Fire toxins affect the upper or superficial portions of the body. Traditional indications include sore teeth, swollen or painful gums, ulcerated lips or gums, canker sores, painful or swollen throat, and sores or maculae associated with Warm-Heat pathogen diseases.

Traditional topical applications also make use of its Heat-clearing and toxicity-relieving actions. For pyogenic infections, the herb may be pulverized and blended with vinegar for topical application. For carbuncles and eruptive diseases, it may be decocted and applied to the affected sores with silk floss.

Traditional notes also describe Sheng Ma as being used for root decay of the teeth accompanied by a fetid smell.

Raises Yang and Lifts Sunken Qi

Sheng Ma raises Yang and lifts sunken Qi and is traditionally used for Central Qi Sinking or Middle Qi Deficiency with shortness of breath, fatigue, and prolapse. It is also used for Dai channel spasms and serves as a guiding herb to direct other herbs upward.

One traditional source specifically states that Sheng Ma guides other herbs to tonify the Spleen and Stomach. Dosage is also traditionally adjusted according to the desired action. A dose of approximately 3 to 6 g is used to raise Qi, while doses of 10 g or more are used more strongly to clear the Stomach.

Additional Traditional Applications

Some traditional sources describe Sheng Ma as being used for Stomach Heat, Heart Yin Deficiency, and Liver Yang Rising. It has also been used in formulas intended to raise Yang, relieve surface Heat, and address childhood eruptive illnesses.

Other source notes associate Sheng Ma with rheumatoid arthritis, facilitation of childbirth, neurocardiac disorders, and hypertension. It is also traditionally described as having an insecticidal effect against bugs, which relates to the common English name Bugbane.

Sheng Ma is described as being very similar to the American variety commonly known as black cohosh. The source further notes that this herb is most appropriately referred to as Guang Dong Sheng Ma, distinguishing it from Serratula Sheng Ma, which does not possess the same traditional anti-prolapse action.

Sheng Ma, Ge Gen, and Chai Hu

Sheng Ma, Ge Gen, and Chai Hu all release the Exterior and raise Yang, but each has a distinct traditional emphasis. Sheng Ma disperses Wind in the muscle layer and Exterior, stops Yang Ming headache, and is especially suited to raising Spleen and Stomach Yang Qi when sinking of Yang Qi presents with chronic diarrhea or prolapse.

Ge Gen focuses on the Yang Ming channel to release the muscle layer, eliminate Heat, and address stiff neck. It also encourages Stomach Qi to rise, generates Fluids, and stops thirst. When baked, Ge Gen has an enhanced ability to lift Yang and stop diarrhea.

Chai Hu focuses on dispersing Shao Yang channel pathogens and is traditionally used for alternating chills and fever while also raising Yang Qi. Its lifting action is weaker than that of Sheng Ma, which is why the two herbs are often used together. Ge Gen and Sheng Ma both vent rashes, while Sheng Ma and Chai Hu both spread Liver Qi.

Prepared Forms of Sheng Ma

Unprepared Cimicifuga, Sheng Sheng Ma, releases the Exterior, vents rashes, and strongly cools and relieves toxicity.

Honey-prepared Cimicifuga, Mi Zhi Sheng Ma, is less acrid and dispersing than the unprepared form. It targets the Middle Jiao and has a stronger ascending tendency.

Charred Cimicifuga, Sheng Ma Tan, is also less acrid and dispersing. Its traditional emphasis shifts toward stopping bleeding, particularly vaginal or rectal bleeding associated with weak Spleen function or Qi Deficiency.

Dry-fried Cimicifuga, Chao Sheng Ma, changes according to the substance used during processing. When fried in vinegar, it is traditionally used with Ren Shen and Lian Zi for dysenteric disorders accompanied by nausea and difficulty eating. When fried in wine, its ability to tonify the Spleen and ascend is increased. When fried in salt, it is directed toward the Kidney channel to lift and benefit Kidney Qi and may be combined with Kidney tonics for spermatorrhea, vaginal discharge, and incontinence.

Traditional Use Considerations

Sheng Ma is contraindicated for Heat due to Yin Deficiency, breathing difficulty or asthma, fully erupted measles, Excess Fire Rising, and presentations involving upper Excess with lower Deficiency. It is contraindicated during the first trimester of pregnancy and for nursing mothers. Caution is advised because of the potential for allergic reactions.

Excessive doses may cause headache, dizziness, vomiting, tremors, gastroenteritis, and pathogenic erections. Sheng Ma may also cause skin ulceration and blood congestion. It may irritate the Stomach and cause gastroenteritis, and severe reactions may include delirium and breathing difficulty. Large doses may cause tremor, dizziness, muscle relaxation, and bradycardia.