Gastrodia is a perennial plant that grows wild in the forests of Sichuan and Yunnan. Usually, those sold in Chinese medical halls are already processed and sliced into thin pieces. High-grade Gastrodia is sleek and translucent, revealing slight root scars that are yellowish and white in colour when seen through the light. The fewer holes it has in the middle, the better the quality. Guizhou Province is the renowned geo-specific habitat of Gastrodia.

Luo Tianyi, an established 13th-century Chinese physician claimed that Gastrodia is a compulsory herb for treating dizziness caused by Liver imbalance. Gastrodia has the property of calming erratic wind, settling tremors and convulsions, and reducing pain. It is commonly used in migraines, numbness of limbs, childhood fits and dizziness. In the hands of experienced herbalists, Gastrodia has been known to cure epilepsy.

Today, Gastrodia is commonly used as a main ingredient in herbal formulas that address hypertension.

Mix 2 qían (8g) of Gastrodia with 2 qían (8g) of Chinese Ginseng. Double-boil in water to make a drink, or take as prescribed by your physician.