What are the differences between Cistanche deserticola and Cistanche deserticola?

There are many types of Cistanche deserticola, and different types of Cistanche deserticola have different effects, appearances, and utilization values. Some Cistanches are used to make wine, while others are suitable for making tea. The following article will introduce the differences between Cistanche deserticola and Cistanche deserticola.

Cistanche deserticola

It is flat cylindrical, slightly curved, 3-5 cm long, 2-8 cm in diameter, and brown or gray-brown in surface. It is densely covered with fleshy scales arranged in a shingle-like pattern, and the tips of the scales are usually broken off. It is heavy, hard, slightly soft, and not easy to break. The cross section is brown with light brown dot-like vascular bundles arranged in wavy rings. It has a slightly sweet and slightly bitter taste.

Boswellia rossii

Cistanche deserticola: The stem is single, straight, 15-35 cm long, 0.5-1 cm in diameter, dark yellow-brown or brown, with longitudinal grooves and short white hairs. The leaves are alternate, scale-like or lanceolate, slightly wrinkled, 0.8-1.5 cm long, and yellow-brown. The upper part of the stem is a spike inflorescence, 5-10 cm long with hairs, the lower part has sparse flowers, the upper part has dense flowers, the flowers are shrunken, flattened to form a lip shape, 1.5-1.8 cm long, yellow-brown or light purple. Some spikes have capsules at the bottom, which are oval, about 1 cm long, and brown. It is hard and brittle, easy to break, and the cross section is white with an irregular brown ring in the middle. It is odorless and has a light taste.

The above is an introduction to Cistanche deserticola and Cistanche deserticola. In addition to these two types of Cistanche, there are also Cistanche tubulosa, Cistanche salsa, etc. When purchasing, you can also choose the one that suits you based on the characteristics and effects of Cistanche.