Herbs perennial, 30-80 cm high. The root is slender, cylindrical, and the outer skin is scarlet. Stem quadrilateral, upper part branched. Leaves opposite; odd pinnate compound leaves, lobules 3-5. The top small leaves are larger than the lateral leaves, and the small leaves are oval. Umbelliferae terminally and axillary, lip-shaped, blue-purple, upper lip erect, lower lip shorter than upper lip. Nutlets oblong, dark brown or black when ripe. The flowering period is from May to October, and the fruit period is from June to November.
1. The root of Salvia miltiorrhiza is short and thick, and sometimes there is a residual stem base at the top. The roots are several, long cylindrical, slightly curved, some of them are branched and have fine fibrous roots, 10-20 cm long and 0.3-lcm in diameter. Surface brown red or dark brown red, rough, with longitudinal wrinkles. Old root exothelial loose, purple-brown, often scaly exfoliation. Hard and brittle, loose section, cracks or slightly flat and dense, skin brown-red, wood gray-yellow or purple-brown, yellow-white duct bundles, radial arrangement. Smell slightly, taste slightly bitter and astringent.
2. The cultivars are thicker, with a diameter of 0.5-1.5 cm. The surface is reddish brown with longitudinal wrinkles, and the outer skin is not easy to peel off. Solid, flat cross-section, slightly cutin.
Characters of Decoction Pieces
1. Salvia miltiorrhiza: Round or oval-like thick slices. The outer epidermis is brown-red or dark-brown-red, rough, with longitudinal wrinkles. There are cracks or slightly flat and dense sections, some of which are cutin-like, skin brown-red, wood gray-yellow or purple-brown, with yellow-white radial texture. Smell slightly, taste slightly bitter and astringent.
2. Salvia miltiorrhiza: Salvia miltiorrhiza tablets, red-brown surface, slightly aromatic wine.