Rehmannia Root Prepared (Slice) - Rehmannia glutinosa Radix preparata - Shou Di Huang / Shu Di (Pian) - Organic

From China

Nine steamings. Prepared rehmannia, shu di huang, is made by an old and deliberately laborious process: the raw root is steamed and sun-dried over and over, classically nine times, until it turns black, glossy and sticky and its character is considered completely changed. Raw and prepared rehmannia are listed as separate herbs.

It is one of the most heavily used roots in Chinese medicine and the anchor of some of its oldest formulas. The plant is a foxglove relative, which is why the flower looks nothing like what you would expect from a root this dark.

How it is used: the sticky black slices are simmered into a decoction with other roots. Deeply sweet, almost like molasses, and it stains everything it touches.

Shu Di Huang (Prepared Rehmannia Root, Sliced)

Botanical Name: Rehmannia glutinosa Radix preparata

Common Names: Shu Di Huang / Shou Di Huang / Prepared Rehmannia Root / 熟地黄 

Grade: Organic Grade

Origin: Grown and harvested in China

Product Overview

Shu Di Huang (Prepared Rehmannia Root) is a time-honored botanical featured in traditional East Asian herbal practices and classical decoction recipes.

This prepared form is traditionally steamed and dried, giving it a dark, glossy appearance and a naturally sweet, earthy character prized in traditional herbal kitchens.

Our Organic Grade Shu Di Huang is naturally processed without sulfur or chemical additives, then sliced and gently dried to preserve its traditional texture, aroma, and culinary character. It is a classic ingredient for teas, decoctions, and traditional herbal soups.

How to Use

Tea & Decoction

• Simmer 6–12 g of Shu Di Huang in 500–700 ml of water for 20–30 minutes.

• Commonly featured in traditional decoction recipes alongside other culinary botanicals.

Soups & Broths

• Add a few slices to slow-simmered soups, congee, or broth-based dishes for a rich, sweet, herbal note.

Culinary & Traditional Blends

• Often included in classic seasonal herbal soups and family-style simmered blends in East Asian culinary tradition.

Intended Use & Preparation

• Not for direct consumption in dry form.

• To be prepared and consumed as tea, decoction, or soup.

• Bring to a boil and simmer for at least 15 minutes for traditional decoctions, or steep in hot water for an extended period when used as tea.

Features

• Organic Grade — sourced from organically grown Rehmannia root

• Naturally processed using traditional steaming and drying methods

• Free of sulfur, pesticides, and chemical additives

• Low-temperature dried and sliced for convenience

• Traceable to the growing region

• Packed in resealable pouches for freshness

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Shu Di Huang is described as sweet and traditionally considered rich and nourishing in character.

It appears in classical decoctions and long-simmered soups, where it plays a recognized role in traditional herbal cooking and heritage-based preparation methods across East Asian culture.

Important Notes

• Sold as a raw food-grade ingredient, not a finished dietary supplement.

• Store in a cool, dry place away from direct sunlight.

• Best used with guidance from a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.