感天令春寒之气，兼得乎地之冲气，故味苦甘，气寒，无毒。苗叶苦甘，性升且
凉，故主清上焦心肺客热，根名地骨，味甘淡性沉而大寒，故主下焦肝肾虚热，为三焦
气分之药，《经》曰“热淫于内，泻以甘寒者”是也。子味甘平，其气微寒，润而滋
补，兼能退热而专于补肾，润肺生津益气，为肝肾真阴不足，劳乏内热，补益之要药，
《经》曰“精不足者，补之以味”是也。
枸杞子，主五内邪气，热中消渴，周痹风湿，内伤人劳，下胸胁气，客热头痛，利
大小肠，固精髓明目，健筋骨兴阳，补药风药皆用，老人阳虚人尤宜，惟少年有火症者
勿用。味甘平而温，气滋润而浓，功专补肾，滋肝益精强阴，不热不燥，久服轻身，
能耐寒暑，但脾弱泄泻者必兼苓术相佐。
《经验方》金髓煎，用枸杞子逐日摘红熟者，不拘多少，无灰酒侵之，蜡纸封固，
勿令泄气，两月足，取入砂盆中擂烂，滤取汁，同浸酒入银锅内慢火熬之，不住手搅，
候成膏如饴，净瓶蜜收，每早温酒二大匙，夜卧再服，百日身轻气壮，积年不辍，可以
羽化也。一枸杞酒能乌须黑发，耐老轻身，用枸杞子二升，十月壬癸日，面东采之，以
好酒二升，瓷瓶内浸三七日，乃添生地黄汁三升，搅匀蜜封，至立春前三十日，开瓶。
每空心暖饮一杯，立春后髭 发却黑，勿食芜菁葱蒜，观此二方，补阴之功大矣。陶
氏云∶“去家千里勿食枸杞”，拈其强阳之功耳。
主治（痘疹合参） 五内邪气客热，强阴益精，痘风眼痛，风痒瘴膜。
感受春季寒凉的天令之气，又兼受地下的冲气影响，因此味道苦甘，性质寒凉，无毒。枸杞的苗叶味道苦甘，药性升散且凉，所以主要清除上焦心肺部位的客热；根部名为地骨皮，味道甘淡，药性沉降且大寒，所以主要清泻下焦肝肾的虚热，它是调理三焦气分的药物，《黄帝内经》说“体内热邪炽盛，用甘寒的药物来泻热”指的就是这个道理。果实（枸杞子）味道甘平，性质微寒，滋润且具有滋补作用，兼能退热并专门补肾、润肺生津益气，是治疗肝肾真阴不足、劳累乏力及内热的补益要药，《黄帝内经》说“精气亏虚的，要用厚味的药物来补益”指的就是这个。
枸杞子，主治五脏内的邪气、中焦有热导致的消渴症、周身痹痛风湿、内伤导致的人劳虚损、胸胁部的滞气、客热引起的头痛，通利大小肠，固摄精髓、明目，强健筋骨、兴阳起痿，补益药和祛风药中都会用到它，老年人阳气虚弱者尤其适宜，只有少年人有实火症状的不要使用。味道甘平而温，气息滋润浓厚，功效专于补肾，滋养肝脏、益精强阴，不热不燥，长期服用能使身体轻盈，能耐受寒暑，但脾胃虚弱导致泄泻的人必须配合茯苓、白术一起使用。
《经验方》中的金髓煎，是用枸杞子每天采摘红色的成熟果实，数量不限，用没有添加灰酒的酒浸泡，用蜡纸密封固定，不让气体泄漏，两个月后，取出放入砂盆中捣烂，过滤取汁，将滤汁与浸泡过的酒一同倒入银锅内，用慢火熬制，不停地搅拌，等到变成像饴糖一样的膏状，装入干净的瓶中，用蜂蜜收存，每天早上用温酒送服两大匙，晚上睡觉前再服一次，一百天后身体轻盈、气力壮实，长年坚持不停止，就可以达到羽化登仙的境界了。另一种枸杞酒能乌须黑发、抗衰老、使身体轻盈，用枸杞子二升，在十月壬癸日（水旺之日），面向东方采摘，用好酒二升，在瓷瓶内浸泡二十七天，然后加入生地黄汁三升，搅拌均匀后用蜂蜜密封，直到立春前三十天，打开瓶子。每次空腹温热饮用一杯，立春之后胡须头发会变黑，期间不要吃芜菁、葱、蒜，看这两个方子，补阴的功效很大。陶氏说：“离家千里不要吃枸杞”，只是强调其兴阳强力的功效罢了。
Affected by the spring cold of the heavenly mandate and combined with the rushing qi of the earth, its taste is bitter and sweet, its nature is cold, and it is non-toxic. The seedlings and leaves are bitter and sweet, with an ascending and cooling nature, thus primarily clearing the guest heat in the upper jiao (Upper Burner) affecting the heart and lungs. The root is named Digupi (Cortex Lycii), with a sweet and bland taste, a sinking and greatly cold nature, thus primarily purging deficiency heat in the lower jiao (Lower Burner) affecting the liver and kidney. It is a herb for the qi aspect of the three jiao; as stated in the *Classic* (Huangdi Neijing): "When heat dominates internally, purge it with sweet and cold herbs." This refers to this principle. The fruit (Gouqizi, Fructus Lycii) has a sweet and neutral taste, a slightly cold nature, is moistening and nourishing, can also reduce fever, and specializes in tonifying the kidney, moistening the lung, generating fluids, and benefiting qi. It is a key tonic herb for insufficiency of true yin in the liver and kidney, fatigue from overwork, and internal heat. As stated in the *Classic*: "When essence is insufficient, tonify it with flavor," this refers to this principle.
Gouqizi (Fructus Lycii) treats evil qi within the five zang organs, heat in the middle jiao leading to Xiao Ke (Wasting and Thirsting Syndrome), generalized Bi syndrome (painful obstruction) due to wind-dampness, internal injury leading to Ren Lao (consumptive disease), stagnation of qi in the hypochondrium, headache due to guest heat, unblocks the large and small intestines, consolidates essence and marrow, brightens the eyes, strengthens sinews and bones, and promotes yang. It is used in both tonic and wind-dispelling formulas. It is especially suitable for the elderly with yang deficiency, but should not be used by youths with fire syndromes. Its taste is sweet, neutral, and warm; its qi is moistening and rich. Its function specializes in tonifying the kidney, nourishing the liver, benefiting essence, and strengthening yin. It is neither hot nor drying. Long-term use makes the body light and able to endure cold and heat. However, those with weak spleen and diarrhea must combine it with Lingzhi (Poria) and Baizhu (Atractylodes Macrocephala Rhizome).
The Jin Sui Jian (Golden Marrow Decoction) from *Experience Formulas* uses Gouqizi (Fructus Lycii); daily pick red ripe fruits, any quantity, soak them in wine without ash additives, seal tightly with wax paper to prevent leakage. After two months, take them out, pound them thoroughly in a mortar, filter to obtain the juice, mix with the soaking wine, and slowly simmer in a silver pot while stirring constantly. When it becomes a paste like maltose, store it in a clean bottle with honey. Take two large spoons with warm wine every morning, and another dose before bed. After one hundred days, the body becomes light and qi strong. If persisted in for years, one may achieve transcendence. Another recipe, Gouji Jiu (Lycium Wine), darkens gray hair and beard, delays aging, and lightens the body. Use two sheng of Gouqizi (Fructus Lycii), harvested facing east on Ren-Gui days (Water days) in the tenth lunar month. Soak in two sheng of good wine in a porcelain jar for twenty-seven days. Then add three sheng of fresh Shengdihuang juice (Radix Rehmanniae Preparata), stir well, seal with honey, and open the jar thirty days before Lichun (Start of Spring). Drink one cup warm on an empty stomach. After Lichun, facial hair and head hair will turn black. Avoid eating Turnip greens (Brassica rapa var. nipposinica), green onions, and garlic. Observing these two formulas, their efficacy in tonifying yin is great. Tao Shi said: "Do not eat Gouqizi if traveling a thousand miles from home," merely highlighting its potent effect on strengthening yang.
Main indications (referencing Smallpox and Rashes): Evil qi and guest heat within the five zang organs, strengthening yin and benefiting essence, eye pain caused by smallpox/rash toxins, wind-induced itching and turbid membranes.