當歸産地大部集中在甘肅的南部,其他如陝西的西南部、四川的北部及雲南亦有出產。甘肅主產岷縣,品質最好。加工方法十月採刨,掘出後,將大者一枝,中小者二枝到四枝,層層架起,放在屋內或棚裏,下面用文火燻之,乾燥後即成。但燻時火不宜過大,過大則颜色變黑,亦不能在太陽中直晒,若晒則出油變紅。將乾燥原隻“西歸”(西北產)或“川歸”(四川產)去掉枝叉尾鬚,即為“葫首”(又名歸頭)。以其每斤之隻數分40枝、60枝、80枝三種。“歸頭”上摘下的粗壯的尾稱“歸腿”。“十枝箱歸”為整個當歸不 Most of the places of origin in China are concentrated in the south of Gansu, and other areas such as the southwest of Shaanxi, north of Sichuan, and Yunnan also produce. Gansu County, the main producer of Gansu, has the best quality. Processing method in October mining planing, after exhumation, will be a large, medium and small two to four, set up layers, placed in the house or shed, the next using slow fire smoked, dried and ready. However, the smoke should not be too large when smoked. When it is too large, the color becomes black, and it cannot be directly exposed to the sun. If it is dried, it will turn red. Only the original “West return” (western production) or “Chuangui” (Sichuan origin) will be removed from the branch fork tails, which is “the head of the gourd” (also known as the head). It is divided into 40, 60, and 80 branches for each catty. The sturdy tail name “returning to the head” was called “the leg.” “Ten Boxes Return” is not for the entire Angelica