The Effects of "Di Huang" Mentioned by Bai Juyi in His Poem

Bai Juyi was a great poet of the Tang Dynasty, known for his realistic brushstrokes and deep concern for the people's well-being. Among his many popular and timeless works, "The Collecting of Di Huang" is particularly unique. This poem not only demonstrates the practical value of the ancient herb Di Huang (Rehmannia glutinosa) in the lives of the people but also, through delicate writing, vividly portrays the hardships and difficulties of the poor farmers in that era. This raises the question: what miraculous effects does Di Huang have, and how does it reflect the social landscape of that time? Let us explore these stories and wisdoms sealed by time.

Bai Juyi's Connection to Di Huang

Bai Juyi, whose courtesy name was Letian and style name was Xiangshan Jushi, was born in Taiyuan. According to historical records, in the eighth year of the Yuanhe reign during the reign of Emperor Xianzong of Tang, the Guanzhong region suffered from severe drought. There was no rain throughout the entire spring, causing crop failures in wheat fields. The people were left without food, suffering from hunger, homelessness, and having to leave their homes in search of a living.

On one of his inspection tours, Bai Juyi saw the people harvesting a type of wild grass with roots. The roots of this grass were clumped or elongated, swollen in the middle, and slightly tapered at both ends. It was 6 to 12 cm long and 2 to 6 cm in diameter. The people called this herb "Di Huang." Due to the crop failures, the people could only go into the mountains to dig up Di Huang and sell it to wealthy households as fodder for horses, in exchange for a small amount of food. In contrast, the horses fed with Di Huang grew plump and strong, with shiny coats.

Upon learning of this, Bai Juyi was filled with indignation. Unable to suppress his grief, he wrote the famous poem "The Collecting of Di Huang," which has been passed down through generations.

Bai Juyi's Classic Poem Describing Di Huang

麥死春不雨，禾損秋寒霜。

歲晏無口食，田中采地黃。

采之將何用？持之易侯糧。

凌晨荷鋤去，薄暮不盈筐。

攜來朱門家，賣與白面郎。

與君肥老馬，可使照地光。

愿意馬殘栗，救此苦饑腸。

Bai Juyi. >. 812 (the seventh year of Yuanhe reign of Emperor Xianzong of Tang)

This poem reflects the lives of the people at that time, who relied on collecting Di Huang to sustain themselves. It also describes how Di Huang fed to horses could make them grow strong with glossy coats, hinting at its medicinal value in supplementing Yang, nourishing Yin, and enriching the marrow. As a dual-purpose herb for both food and medicine, Di Huang was used as early as the Eastern Han Dynasty, with people brewing Di Huang and honey to promote longevity and health. During the reign of Emperor Taizu of the Ming Dynasty, a porridge made from Di Huang and honey was also common. Slices of Di Huang were stir-fried with honey until fragrant, then added to the porridge. This porridge was said to have the effect of promoting blood and replenishing essence.

Pharmacological Components and Classic Recipes of Di Huang

Di Huang, a medicinal herb, comes from the fresh or dried tubers of the Scrophulariaceae plant. Its main chemical components include glycosides, sugars, and amino acids, which provide a variety of benefits, including immune modulation, anti-tumor effects, and pharmacological activity on the blood system, cardiovascular system, and central nervous system.

• Fresh Di Huang is cold in nature, with a sweet-bitter taste. It clears heat, generates body fluids, cools the blood, and stops bleeding. It is obtained by washing the fresh root, removing impurities, cutting it into slices, and drying it.

Fresh Di Huang

• Raw Di Huang is cold, sweet in taste, and can clear heat and cool the blood, nourish Yin, and generate body fluids. It is made by soaking and washing dried Di Huang, moistening it, slicing it thickly, and drying it.

Raw Di Huang

• Cooked Di Huang is slightly warm, with a sweet taste. It nourishes Yin, supplements blood, and replenishes the essence. To prepare it, clean raw Di Huang is mixed with yellow wine, sealed in a container, and steamed until the wine is absorbed, resulting in a black, glossy, sweet-smelling product that is dried and sliced.

Cooked Di Huang

Modern research has found that Di Huang has broad biological activity. It contains various chemical components with unique pharmacological effects. Choosing the proper medicinal method and extracting its active ingredients can enhance its therapeutic benefits. Di Huang is also a component of many traditional Chinese medicine formulas, which are widely used in clinical practice.

Medicinal Recipes with Di Huang

In August 2024, the National Health Commission and the State Administration for Market Regulation jointly announced that Di Huang and three other substances would be included in the catalog of substances that are both traditional foods and medicinal materials.

Here are three simple and commonly used medicinal recipes for your reference:

• Di Huang Old Duck Soup: This dish is very common in folk medicine. Use 50g of cooked Di Huang, 30g of yam, 20g of goji berries, and an old duck cleaned and chopped. Add these ingredients to a pot with ginger, scallions, and yellow wine, and simmer until the duck is cooked. This dish helps nourish the kidneys, nourish Yin, and moisturize the skin.
• Di Huang Porridge: Use 30g of fresh Di Huang to boil for 20 minutes, then extract the juice. Soak 50g of white rice and mix both ingredients, adding water to cook on low heat for 20 minutes. Afterward, cook on high heat until it forms a porridge. This porridge has cooling, blood-building, and Yin-nourishing effects.
• Di Huang Chicken: Mix 250g of cooked Di Huang and 250g of malt sugar, then stuff it into a black-bone chicken. Steam the chicken and enjoy this delicious dish, which is great for tonifying the body, strengthening the waist, and nourishing the kidneys.

While medicinal recipes are beneficial, they should be consumed in moderation. When consuming medicinal foods, one should choose according to their body constitution and needs. Special groups such as pregnant women, children, and the elderly should consult a doctor before consuming medicinal foods to ensure safety and effectiveness.

In conclusion, Di Huang is a valuable dual-purpose medicinal material with both medicinal and edible value. By using it in appropriate recipes and methods, we can maximize its benefits and protect our health.