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Botanical illustration of Rehmannia glutinosa
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Prepared Rehmannia Root

숙지황 (熟地黃) · Rehmannia glutinosa (Gaertn.) DC.
Blood tonic Warm Sweet, slightly bitter Liver, Kidney
NatureWarm
TasteSweet, slightly bitter
MeridiansLiver, Kidney
Part usedRoot, steamed and dried repeatedly (processed form)
FamilyOrobanchaceae
CategoryBlood tonic
Find by concern: Blood deficiencyFatigueDizzinessMenstrual irregularity

Overview

Prepared rehmannia is the richest blood-nourishing root in Korean tradition, made by steaming and drying fresh rehmannia (saeng-jihwang) until it turns from pale to deep black and its nature shifts from cold to warm. The Donguibogam records both forms side by side, distinguishing the cooling, blood-clearing raw root from the warming, deeply tonifying prepared form.

In the Donguibogam

東醫
寶鑑
性溫, 味甘微苦, 無毒. 大補血衰, 善黑鬚髮, 塡骨髓, 長肌肉, 助筋骨, 補虛損, 通血脉, 益氣力, 利耳目.
Source: Donguibogam, Tangaek-pyeon — processed-form note appended to the raw Rehmannia (Saeng-jihwang) entry
TranslationIts nature is warm, its taste sweet and slightly bitter, and it is non-toxic. It greatly tonifies blood deficiency, excels at blackening the hair and beard, fills the bone marrow, builds flesh, strengthens the sinews and bones, tonifies taxation-damage, frees the blood vessels, boosts qi and strength, and benefits the ears and eyes.

Traditional uses recorded in the Donguibogam

  • Greatly tonifies the blood
  • Nourishes liver and kidney yin
  • Fills essence and marrow
  • Strengthens sinews and bones

Traditional applications recorded in the classical text

  • Blood-deficiency patterns (pallor, dizziness)
  • Premature graying of hair
  • Lower-back and knee weakness
  • Post-illness or postpartum recovery

Traditional preparation

The core ingredient of Samul-tang and Yukmi-jihwang-hwan.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

Cautions

Caution: Rich and cloying in nature; traditionally used cautiously with digestive weakness, phlegm-damp, or bloating, since its dense, nourishing quality can burden the stomach. Often combined with tangerine peel to offset this. Consult a professional before use.
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Frequently asked questions

What is the difference between raw and prepared rehmannia?

The Donguibogam distinguishes them clearly: raw rehmannia (saeng-jihwang) is cold in nature and clears heat from the blood, while prepared rehmannia (suk-jihwang), made by repeated steaming and drying, becomes warm and is used for deep, rich blood and essence tonification.

Why is it often combined with tangerine peel?

Prepared rehmannia's rich, dense quality can be heavy on digestion; tangerine peel's qi-regulating action is traditionally added to offset this and keep the stomach comfortable.

Sources