There are three types of dihuang in terms of herbs according to the method of concoction, namely fresh dihuang, raw dihuang and cooked dihuang. Fresh Dihuang is the fresh tuber of the Dihuang plant, which is effective in clearing heat and cooling the blood, generating fluids and moisturizing dryness. Dried Dihuang is the dried tuber of the plant, which is effective in nourishing yin and clearing heat, cooling the blood and tonifying the blood. Cooked Dihuang is the tuberous rhizome of the plant processed and steamed, it has the effect of nourishing and moisturizing the blood, benefiting the essence and filling the marrow. The effects of fresh and raw dihuang are very different from those of cooked dihuang. The first two are better at clearing heat, cooling the blood, and generating fluids, and are mainly used in the treatment of warm-heat illnesses in which the heat enters the bloodstream, while cooked dihuang is mainly used in the treatment of deficiency of essence and blood. Overall, whether fresh, raw or cooked dihuang, they are not suitable for people with cold spleen and stomach or fullness of phlegm. If you feel that you do have a deficiency of essence and blood, it is also best to consult your doctor and let him or her prescribe a formula that suits your needs.