Freshly dug dihuang can be eaten in a variety of ways, commonly used: decoction, pounding juice for internal use. Fresh dihuang is cold in nature, bitter and sweet in taste, and belongs to the heart, liver and kidney meridians. It has the effects of cooling the blood and stopping bleeding (making the blood cool and moist, preventing bleeding), clearing heat and generating fluids. It can be consumed in a variety of ways, including decoction and soup, which is effective in treating fever and yin injury, tongue-redness and thirst, vomiting and epistaxis (nosebleed), sore throat and other diseases. It can also be pounded and combined with other traditional Chinese medicines, such as decoction of fresh dihuang juice with scutellariae, ginger and white honey, which can improve fever, irritability and headache, and pain in the lower back and feet. Adverse effects of this product are not known, and it should be used with caution for those with spleen deficiency and low food intake. Differences in severity of illness, individual constitution and other factors may result in different methods of consumption of freshly ground huang. For specific medication, follow the guidance of a professional Chinese medicine practitioner.