Daucus carota L. var. sativa DC.
Aliases：Hong Luo Bo, Huang Luo Bo, Jin Sun, Ding Xiang Luo Bo, Hu Lu Fu
Huluobo (Carrot Root), a Chinese medicinal, is the root of Daucus carota L. var. sativa Hoffm., a plant of the Apiaceae family.
Efficacy & Actions
Fortify the Spleen and harmonize the Middle; transform phlegm and relieve cough; clear Heat and resolve Toxin.
Indications
Spleen and Stomach weakness: Poor appetite, indigestion, epigastric and abdominal distension. Lung heat cough: Phlegm‑heat cough, whooping cough. Measles: Inadequate eruption of measles. Night blindness: Night blindness caused by vitamin A deficiency. Others: Hypertension, dysentery, constipation, etc.
Modern Pharmacology
Antioxidant: Scavenges free radicals and delays aging. Eye protection: β‑Carotene is converted into vitamin A in the body, which is essential for maintaining visual function. Anticancer: Studies have shown that regular consumption of carrots may reduce the risk of various cancers. Gut regulation: Dietary fiber promotes intestinal peristalsis and relieves constipation. Cardiovascular protection: Helps lower cholesterol and prevent atherosclerosis. Hypoglycemic: Carrot extract exhibits certain blood glucose‑lowering effects.
Ingredients
Carotenoids: β‑Carotene, α‑carotene, lycopene – major sources of vitamin A. Volatile oils: α‑Pinene, limonene, etc. – give carrot its characteristic aroma. Sugars: Sucrose, glucose, fructose – contribute to the sweet taste of carrot. Vitamins: B vitamins, vitamin C. Minerals: Calcium, phosphorus, iron, potassium, etc. Others: Chlorogenic acid, gallic acid.
Usage & Dosage
Internal use: 30–120 g in decoction; or eaten raw; or crushed to extract juice; or cooked. External use: Appropriate amount, cooked and crushed for topical application; or sliced, heated, and applied as a warm compress.
Contraindications
For those with Spleen‑Stomach deficiency cold: Raw carrots should not be eaten. Raw carrot is cool in nature; after cooking it becomes neutral. Individuals with Spleen‑Stomach deficiency cold should avoid eating it raw. Incompatible combination: Should not be eaten together with vinegar. The acetic acid in vinegar can destroy the carotenoids in carrots, reducing their nutritional value. Not advisable to eat with white radish (daikon): The decomposing enzymes in carrots may destroy the vitamin C in white radish. Avoid excessive consumption: Long‑term excessive intake may cause yellow discoloration of the skin (carotenemia), but this condition resolves spontaneously after discontinuation.
Selected Formulas
1. For stomach pain (from Jilin Chinese Herbal Medicine) Take 50 g of carrot and 150 g of Mahuang (Ephedra). First, bake the carrot over low heat until charred, then grind it together with Mahuang into a fine powder. Take 3 g each time, twice daily, mixed with hot wine. 2. For dysentery (from Fujian Materia Medica) Take 30–60 g of carrot and 15 g of winter melon sugar. Decoct in water and drink. 3. For night blindness (from Qinghai Common Chinese Herbal Medicine Manual) Slice 500 g of lamb liver and boil in water for 2–3 minutes, then remove. Crush 1–2 carrots to extract the juice, mix with the liver slices, add seasonings to taste, and consume freely. 4. For whooping cough in children (from Lingnan Caicai Lu) Take 125 g of red carrot and 12 red dates (with pits). Add 3 bowls (approx. 600 mL) of water and decoct down to 1 bowl (approx. 200 mL). Take in divided doses as needed. 5. For fever in children (from Lingnan Caicai Lu) Take 60 g of red carrot, decoct in water, and drink. Repeat several times. 6. For measles (from Lingnan Caicai Lu) Take 125 g of red carrot, 90 g of coriander (Xiangsui), and 60 g of water chestnut (Bíqi). Add plenty of water, simmer until reduced to 2 bowls (approx. 400 mL), and drink within one day. 7. For chickenpox (from Lingnan Caicai Lu) Take 125 g of red carrot, 90 g of chestnut (Fengli), and 90 g of coriander. Decoct in water and drink. 8. For ecthyma (chronic ulcer of the lower leg) (from Jilin Chinese Herbal Medicine) Take an appropriate amount of carrot, cook in water until tender, then crush while hot and apply to the affected area. 9. For hemorrhoids and rectal prolapse (from Jilin Chinese Herbal Medicine) Slice the carrot, heat the slices slowly over low heat, and apply the hot slices to the affected area. Replace when cool. Repeat 6–7 times per session.
Daily Consumption
1. Decoction as tea Take 60–120 g of carrot, cut into pieces, add water, and decoct for 15–20 minutes. Strain and drink the liquid. Indicated for: Fever in children, dry mouth, yellow urine. 2. Congee Take about 250 g of carrot and 50 g of rice. Cook together into congee. Actions: Relieves stuffiness and descends qi, promotes digestion and relieves stagnation. Indicated for: Indigestion and food accumulation with abdominal distension in children. 3. Stir‑frying or stewing Slice or shred carrot and stir‑fry or stew with meat (pork or beef). Benefits: Supplies vitamin A, protects eyesight, and enhances immunity. 4. Cold salad Shred carrot finely, blanch in boiling water for 1–2 minutes, then remove. Mix with salt, vinegar, and sesame oil. Actions: Stimulates appetite and aids digestion. Suitable for poor appetite in summer. 5. Carrot juice Take 1–2 fresh carrots, wash and cut into pieces, add a small amount of cold boiled water, and juice in a juicer. Honey may be added to taste. Actions: Moistens dryness and promotes fluid production; relieves dry eyes and night blindness tendency. 6. Carrot and lamb liver recipe (traditional formula for improving vision) Take 100 g of lamb liver, slice and boil in water for 2–3 minutes, then remove. Mash one carrot to obtain juice, mix with the liver slices, season, and eat.
Medicinal Parts
root
Selection & Storage
Refrigeration: Wash and thoroughly dry the surface moisture, then place in a fresh-keeping bag or container and store in the refrigerator (0–4°C). Can be kept for 2–4 weeks. Cool, dark place (room temperature): Unwashed carrots, stored in a cool, well‑ventilated, dark place (e.g., a cellar or cardboard box), can be kept for 1–2 weeks. Freezing: Cut carrots into pieces or slices, blanch, drain, place in a sealed bag, and freeze. Can be stored for over 6 months. Drying: Slice carrots and sun‑dry or oven‑dry (40–50°C). Seal in an airtight container and store in a cool, dry place. Can be stored for 6–12 months. Dried carrot slices can be used for tea or soup.