Cultural notes are presented as tradition and historical context, attributed to where they come from.
Chinese · 3rd century CE (Han Dynasty-era text)
Shen Nong Ben Cao Jing classification
Dong quai (dang gui) is listed in the 'Shen Nong Ben Cao Jing,' a foundational text compiled around the 2nd-3rd century CE, as a middle-grade herb that nourishes blood and regulates menstruation. It became the most frequently prescribed herb in gynecological formulas throughout subsequent Chinese medical history.
Chinese · 13th century CE (Song-Yuan transition)
Si Wu Tang foundational blood formula
Dong quai is the principal herb in Si Wu Tang (Four-Substance Decoction), first recorded in the Song Dynasty text 'Tai Ping Hui Min He Ji Ju Fang' (1107 CE). This formula combining dong quai with rehmannia, white peony, and Sichuan lovage became the cornerstone prescription for blood deficiency in Chinese gynecology for nearly a millennium.
Korean · 15th century CE (Joseon Dynasty)
Danggwi in Joseon royal medicine
The Korean medical compendium 'Hyangyak Jipseongbang' (1433 CE), compiled under King Sejong, documented danggwi (dong quai) extensively in formulas for postpartum recovery, anemia, and abdominal pain. Joseon royal physicians cultivated it in palace medicinal gardens and considered it essential for women's health prescriptions.
Japanese (Kampo) · 16th–17th century CE (Edo period)
Toki in Kampo gynecological medicine
In Japanese Kampo medicine, dong quai (toki) features prominently in formulas such as Toki-shakuyaku-san, prescribed for menstrual irregularity, cold extremities, and fatigue. Edo-period Kampo physicians refined Chinese formulas for Japanese constitutions, and toki remains one of the most commonly prescribed Kampo ingredients today.
Chinese folk tradition · Traditional, ongoing
Postpartum dang gui chicken soup
Across southern China and Taiwan, a rich chicken soup simmered with dong quai root, goji berries, and astragalus is traditionally prepared for women during the postpartum 'sitting month' (zuo yue zi). This nourishing soup is believed to replenish blood lost during childbirth and restore vital energy, a culinary-medical tradition maintained for centuries.