肉苁蓉又名大芸,在商品中因加工不同,有甜大芸及盐大芸二种。春秋均可采收,但以3～5月间采者为好,春采通常半埋于沙中晒干,称甜大芸、淡大芸。秋采因水份多不易晒干,须投入盐湖中腌1～3年后再取出晒干,称盐大芸、咸大芸。因此从药材到加工成饮片的处理方法和加工目的各有所不同。盐大芸必须水漂2～3天,目的是为了将盐分漂尽至淡,再切片,甜大芸则少漂多润,目的是为了洗 Cistanche, also known as Otsuka, has two kinds of sweets and salt oysters due to different processing. It can be harvested in the spring and autumn, but it is better to use it from March to May. Spring harvesting is usually half-buried in the sand to dry. It is called a sweet and light meal. Autumn harvest because the water is not easy to dry, must be thrown into the salt lake and marinated for 1 to 3 years and then remove the dried salt, said salt Dagu, salty Dagu. Therefore, the processing methods and processing purposes vary from medicinal materials to processed pieces. The salt sauce must be floated for 2 to 3 days. The purpose is to dilute the salt to light, then slice it. The sweet oysters are less bleached and more moist. The purpose is to wash.