Scrophularia ningpoensis (Scrophularia ningpoensis)

Ningpoen shrub (Scrophularia ningpoensis), known in Chinese medicine as xuan shen or 玄参, which translates to black root, is an upper-body herb native to East Asia. It is a major herb used in traditional Chinese medicine for purifying the blood and treating various diseases, and is also a popular ingredient in Chinese cuisine. It is considered a "cooling" herb in the yin and yang concept and is usually associated with the kidneys and lungs.

The bitter and salty taste of buckthorn, along with its absorbent properties, is used in a variety of products. It is most commonly applied in the form of a tea or decoction. It is also made into a powder that is included in many dietary supplements designed to boost the immune system. It is also used in some ointments or creams for problematic skin due to its antibacterial and anti-inflammatory properties. In Chinese cuisine, it is often added to soups or made into sauces. Its use is truly wide-ranging, demonstrating the versatility of this herb.