Herba Dendrobii
Dendrobium

Source:
The stem of Dendrobium chrysanthum Wall. (Fam. Orchiadaceae).

Distribution:
Mainly in Chinese provinces such as Guangxi, Guizhou, Guangdong and Yunnan; also in Hong Kong.

Harvest & Processing:
Harvest anytime during the year. Remove roots, soil and sand; use while fresh. Alternatively, remove foreign matter; blanch in boiling water or soften by heat; rub and dry under the sun repeatedly to remove leaf sheaths; dry.

Description:
Stem slender and cylindrical, with the upper and middle parts irregular and curved; 30-80 cm long, 3-5 mm in diameter; internodes 2-3.5 cm long. Outer surface golden-yellow to pale yellowish-brown, marked with longitudinal grooves. Light in weight; solid, breaks easily; broken surface slightly fibrous. Odour: faint; taste: slightly bitter; sticky when chewed.

Indications:
1. Thirst and dryness of the tongue
2. Debility and fever during convalescence
3. Retching.

Chemical Composition:
Mainly contains a variety of alkaloids.

Note:
In Hong Kong, commonly used for medicinal purposes is the stem of D. fimbriatum (BL.) Lindl.