Ciwujia (Eleutherococcus Senticosus) in Yunnan

Scientific Name: Eleutherococcus senticosus (Rupr. & Maxim.) Maxim.
Family: Araliaceae
Genus: Eleutherococcus
Chinese Name: 刺五加
Other Names: Siberian Ginseng, Eleutherococcus, Five-leaf Ginseng, Prickly Ginseng (in Northeastern China), and other local names like Kanguaibangzi (坎拐棒子) in Northeast China, Lao Hutiao (老虎铁条) in Heilongjiang (黑龙江), Yunnan (云南) and Cimu Bang (刺木棒) in Liaoning (辽宁).

Distribution

Ciwujia is found in the northeastern regions of China, particularly in mixed forests of coniferous and broad-leaved trees, at altitudes ranging from 800 meters (Northeast China) to 1500-2000 meters (North China). It has also been introduced and cultivated in Taiwan (台湾) in recent years.

Plant Description

Ciwujia is a perennial deciduous shrub, typically growing to a height of 1-6 meters. The plant has many branches, and its stems are covered with fine, slender backward-pointing spines.

• Leaves: Compound, palmate, with 5 leaflets (occasionally 3). The leaflets are ovate to long-oval in shape, with the upper surface being rough and deep green, and the underside light green with short soft hairs along the veins. The leaf margins are sharply serrated.

• Flowers: Small, yellowish-purple flowers, clustered in umbels. The flower stalks are mostly hairless, with some short hairs at the base.

• Fruits: The fruit is a purple-black drupe, almost spherical or oval, with distinct ridges when dry.

• Flowering Period: June to July

• Fruiting Period: July to September

Habitat

Ciwujia grows in slope forests and roadside thickets, and is often cultivated in medicinal gardens.

Uses

• Roots and Bark: Used in traditional Chinese medicine for wind-damp removal, strengthening bones, diuresis, calming the mind, improving memory, tonifying the spleen, and nourishing the kidneys.

• Root Bark: Can be used to make Five-leaf Ginseng wine or prepared as powder for medicinal purposes. The root bark contains volatile oils, tannins, palmityl acid, linoleic acid, vitamin A, and B1.

• Seeds: Can be pressed for oil and used in the production of soap.

Medicinal Properties

Ciwujia is known for its adaptogenic properties, helping the body cope with stress and fatigue. The root is commonly used for its anti-inflammatory, antioxidant, and general health benefits, while the seeds are used in making various practical products.

Ciwujia is an important herb in Chinese traditional medicine, especially in northeastern China (东北). It is also becoming more popular in modern wellness practices due to its ability to support physical and mental health.

Note: Ciwujia is native to regions such as Heilongjiang (黑龙江), Jilin (吉林), Liaoning (辽宁), Hebei (河北), and Shanxi (山西) in China.

Morphological Characteristics

Eleutherococcus senticosus, commonly known as Siberian ginseng or 刺五加 (Ciwujia), is a shrub that typically grows to a height of 1-6 meters. It is characterized by its multiple branches, with young stems often densely covered in thorns. Older branches may have fewer thorns or none at all. The thorns are straight, slender, and needle-like, directed downward. Once the thorns fall off, they leave behind round, scar-like marks on the stem.

The leaves are usually palmate with five smaller leaflets, although some plants may have only three. The petioles often have sparse, fine spines and grow to a length of 3-10 cm. The leaflets are paper-like in texture, with an elliptical or ovate-oblong shape, measuring 5-13 cm in length and 3-7 cm in width. The edges are sharply serrated with 6-7 pairs of lateral veins. The upper side of the leaves is rough, dark green, and covered with coarse hairs along the veins, while the underside is light green with short, soft hairs along the veins.

The inflorescence is an umbel-like structure, typically solitary or in sparse panicles, with flowers that are yellowish-purple. The flowers bloom in June-July, while the fruit, which is black and spherical with five ridges, matures in August-October.

Growth Habit

Eleutherococcus senticosus typically grows in forests or thickets at altitudes ranging from several hundred meters to 2000 meters. It thrives in warm, moist climates and is cold-tolerant. The plant prefers soil that is slightly acidic, deep, and rich in humus.

Distribution

This plant is widely distributed across northeastern China, including areas in Heilongjiang (黑龙江) (Xiaoxing’an Mountains and Yichun), Jilin (吉林) (Jilin City, Tonghua, Antu, Changbai Mountains, Jingyu), Liaoning (辽宁) (Shenyang), Hebei (河北) (Wuling Mountains, Chengde, Baihuashan, Xiaowutai Mountains, Neiqiu), and Shanxi (山西) (Huoxian, Zhongyang, Xingxian). It can also be found in parts of North Korea (朝鲜), Japan (日本), and Russia (俄罗斯).

Main Value

Medicinal Value

Eleutherococcus senticosus has a long history of medicinal use, particularly in traditional Chinese medicine (TCM). The root bark is believed to have properties that expel wind and dampness, strengthen bones, and improve overall vitality. It is often used to prepare herbal wines, powders, and teas. The plant contains essential oils, tannins, linoleic acid, vitamin A, and B1.

It is often compared to ginseng due to its similar effects of boosting energy and improving physical stamina. Its medicinal uses include the treatment of conditions like chronic bronchitis, neurasthenia, cardiovascular diseases, and diabetes, among others.

As noted in the ancient Chinese pharmacopeia, the plant is considered “non-toxic” and a powerful tonic that can “lighten the body” and promote longevity without harm. In modern times, it is widely used for its anti-fatigue, immune-boosting, and vitality-enhancing properties.

Edible and Nutritional Value

The tender stems and fresh leaves of Eleutherococcus senticosus are rich in carotene, riboflavin, ascorbic acid, and various vitamins. The tender stems have a unique, mildly bitter fragrance and are used in various culinary preparations such as stir-fried dishes, salads, dumplings, or soups. They can also be preserved in canned soft-packages for convenient consumption.

The leaves are also made into tea, which has a distinctive aroma and a slightly sweet aftertaste. This tea retains the plant’s unique nutritional and medicinal properties and is known for its fatigue-reducing effects.

Ecological Value

Eleutherococcus senticosus has a robust root system that can extend up to 1 meter, which helps in soil stabilization and erosion control. It is often planted along terraced fields and embankments where its strong growth and resistance to adverse conditions play a key role in reducing runoff and soil erosion.

Economic Value

The medicinal and edible properties of Eleutherococcus senticosus have led to its growing market value. The seeds of the plant can be pressed for oil, which is used in soap-making. Its fruits are used for making alcoholic beverages, such as wujia liquor (五加酒), which are becoming increasingly popular in the market.

Protection Status

As of June 5, 2023, Eleutherococcus senticosus has been included in the Beijing (北京市) Key Protected Wild Plant List (重点保护野生植物名录). This highlights the importance of preserving this valuable plant in its natural habitat.

Ciwujia Culinary Recipes

Cold Tossed Ciwujia

Ingredients:

• Fresh Ciwujia (刺五加) leaves

• Garlic

• Small chili peppers

• Cilantro

• Vegetable oil

• Vinegar

• Salt

• Sesame oil

• Oyster sauce

Method:

1. Wash the Ciwujia leaves thoroughly. Mince the garlic, slice the chili peppers into rings, and cut the cilantro into small sections. Set aside.

2. In a pot, add an appropriate amount of water. Once it boils, drop a few drops of vegetable oil into the water to preserve the green color. Then, blanch the Ciwujia leaves briefly, rinse them in cold water, and cut them into sections. Note: Do not blanch for too long to retain the leaves’ freshness and color.

3. Place the cut Ciwujia leaves into a bowl. Add the minced garlic, chili pepper rings, cilantro, sesame oil, vinegar, salt, and oyster sauce to taste. Mix thoroughly and serve.

Nutritional Benefits:

The leaves of Ciwujia are rich in dietary fiber, which helps promote intestinal movement and alleviates constipation. They also contain a variety of essential vitamins, such as Vitamin A, B1, B2, and C, as well as minerals like magnesium, zinc, iron, sodium, potassium, and calcium. These vitamins and minerals are vital for the proper functioning of the human body and play a significant role in maintaining good health.

Ciwujia leaves also contain Superoxide Dismutase (SOD) enzymes, which possess powerful antioxidant properties. These antioxidants help strengthen the immune system, protect against free radicals, and prevent cell aging, ultimately promoting overall health.

Ciwujia Egg Soup

Ingredients:

• 2 Free-range eggs

• 200g Ciwujia (刺五加)

• Oil (as needed)

• Salt (to taste)

• Ground black pepper (to taste)

Method:

1. Remove the old stems and leaves from the Ciwujia plant, keeping the tender young shoots.

2. Wash the selected Ciwujia thoroughly in water and let it dry.

3. Crack the eggs into a bowl, add a pinch of salt, and beat well.

4. Heat oil in a frying pan. Pour in the egg mixture and scramble until the eggs are cooked through, breaking them into small pieces with the spatula.

5. Add an appropriate amount of water to the pan and bring it to a boil for two minutes.

6. Add the cleaned Ciwujia leaves to the boiling water.

7. Sprinkle in some ground black pepper, stir well, and add salt to taste before serving.

Tips:

• Ciwujia has a mildly sweet, bitter, and cooling flavor. If you do not enjoy bitter tastes, you can reduce the amount of Ciwujia used.