味辛，温，无毒。主寒热鼠 ，瘰 生疮，结聚气破散之，下瘀血，除湿痹。一名鼠 ，
一
方药亦不复用。
〔谨案〕此药，即菜中荆芥是也，姜、荆声讹矣。先居草部中，今人食
之，录在菜部也。
味辛，微温。主霍乱腹痛吐下，散水肿。
处处有此，惟供生食。十月中取，干之，霍乱煮饮，无不瘥。作煎，除水肿尤良之也。
味辛、苦，温，无毒。主贼风伤寒发汗，恶气心，腹胀满，霍乱，宿食不消，下气，煮
汁服，亦堪生食。人家种之，
饮汁发汗，大解劳乏。
茎方，叶似荏而尖长，根经冬不死，又有蔓生者，功用相似。（新附）
味辛，温，无毒。主心腹冷胀，下气，消食。人所啖者，生下湿地，所在有之。（新附）
味苦，寒，有毒。主大水，面目四肢浮肿，下水，令人吐。生晋地川泽。
瓠与冬瓜，气类同辈，而有上下之殊，当是为其苦者耳。今瓠自忽有苦者如胆，不可食，
非
亦是瓠类，小者名瓢，食之乃胜瓠。凡此等，皆利水道，所以在夏月食之，大理自不及冬瓜
矣。
〔谨案〕瓠与冬瓜、瓠 ，全非类例，今此论性，都是苦瓠
耳。陶谓瓠中苦者，大误矣。瓠中苦者，不入药用。冬瓜自依前说，瓠 与瓠，又须辨之
。此三物苗叶相似，而实形亦有异。瓠味皆甜，时有苦者，而似越瓜，长者尺余，头尾相似
。其瓠 形状，大小非一。瓠，夏中便熟，秋末并枯；瓠 夏末始实，秋中方熟，取其为器
，经霜乃堪。瓠与甜瓠 ，体性相类，但味甘冷，通利水道，止渴，消热，无毒，多食令人
吐。苦瓠 为疗，一如经说；然瓠苦者不堪食，无所主疗，不入方用。而甜瓠 与瓠子，啖
之俱胜冬瓜，陶言不及，乃是未悉。此等元种名别，非甘者变为而苦也。其苦瓠 ，味苦，
冷，有毒。主水肿、石淋，吐呀嗽，囊结，疰蛊，淡饮。或服之过分，令人吐利不止者，宜
以黍穣灰汁解之。又煮汁渍阴，疗小便不通也。
【假苏】味辛，性温，无毒。主治寒热往来、鼠瘰（颈部淋巴结结核）、瘰疬生疮，能破散结聚之气，下行瘀血，祛除风湿痹痛。又名鼠蓂。有一方药已不再使用。
〔谨案〕此药即蔬菜中的荆芥，是“姜”与“荆”读音讹传所致。原先归入草部，如今人们食用它，故收录在菜部中。
【荏】味辛，微温。主治霍乱引起的腹痛、呕吐腹泻，消散水肿。到处都有，仅供生食。十月份采收，晒干，治疗霍乱时煮水饮用，没有不痊愈的。制成煎剂，消除水肿效果尤其好。
【紫苏】味辛、苦，性温，无毒。主治贼风伤寒需发汗的情况，驱除恶气，缓解心腹胀满，治疗霍乱，消解宿食不化，降逆下气，煮汁服用，也可以生吃。人家种植它，取汁饮用以发汗，能极大缓解疲劳乏力。茎呈方形，叶子像荏（白苏）但更尖长，根部越冬不死，也有蔓生者，功效相似。（新附条目）
【赤苏/香苏】味辛，性温，无毒。主治心腹冷胀，降气，消食。人所食用的部分，生长在潮湿低洼之地，各地都有。（新附条目）
【苦瓠】味苦，性寒，有毒。主治严重的水肿，导致面目四肢浮肿，利水，令人呕吐。生长在晋地的河川沼泽。
瓠瓜与冬瓜，气类相同，但有上下部位之殊，大概是因为味道苦的缘故吧。现在瓠瓜中忽然出现像胆汁一样苦的，不可食用，并非所有的瓠都是同类，小的名叫瓢，食用它胜过普通的瓠。凡此类，都通利水道，所以在夏季食用它们，道理上自然不如冬瓜适宜。
〔谨案〕瓠瓜与冬瓜、匏瓜，完全不是同一类别，现在的论述，都是针对苦瓠而言。陶弘景说瓠瓜中有苦的，是大错特错了。瓠瓜中苦的，不入药用。冬瓜仍依前文说法，匏瓜与瓠瓜，又需要加以辨别。这三种植物苗叶相似，但果实形状也有差异。瓠瓜的味道都是甜的，偶尔有苦的，形状像越瓜，长达一尺多，头尾相似。其匏瓜的形状大小不一。瓠瓜在夏季就成熟，秋末枯萎；匏瓜夏末才开始结实，秋季才成熟，取来制作器具，经过霜冻才堪用。瓠瓜与甜瓠瓜，体质性质相类似，只是味甘冷，通利水道，止渴，清热，无毒，多吃令人呕吐。苦瓠瓜作为药物治疗，一如经书所说；然而瓠瓜中苦的不能食用，没有主治功效，不入方剂使用。而甜瓠瓜与瓠子，食用它们都胜过冬瓜，陶弘景言论未提及，是不了解情况。这些原本种植名称有别，并不是甘味的变成了苦的。其中苦瓠瓜，味苦，性冷，有毒。主治水肿、石淋（泌尿系结石），吐逆咳嗽，囊结（阴囊肿大），疰蛊（注病蛊毒），淡饮（痰饮）。如果服用过量，令人呕吐腹泻不止的，应用黍稭灰汁解毒。又煮汁浸泡外阴，治疗小便不通。
[Jiasu] Pungent in flavor, warm in nature, non-toxic. It primarily treats alternating chills and fever, shu luo (scrofula/cervical lymph node tuberculosis), and sores arising from luo li (neck masses). It breaks up and disperses stagnant Qi, descends blood stasis, and dispels damp-bi syndrome. Also known as Shu Ming. One prescription no longer uses it.
[Note] This herb is actually Jingjie (Schizonepetae Herba) found in vegetables; the name arose from phonetic corruption of "Jiang" and "Jing." Previously classified in the Grass section, but since people now consume it, it is recorded in the Vegetable section.
[Ren] Pungent in flavor, slightly warm. It primarily treats abdominal pain, vomiting, and diarrhea caused by Huoluan (cholera-like disorder), and dissipates edema. It grows everywhere and is only used for raw consumption. Harvested in the tenth month and dried, decocted for drinking to treat Huoluan, with no case failing to recover. Prepared as a concentrated extract, it is particularly effective for removing edema.
[Zisu] Pungent and bitter in flavor, warm in nature, non-toxic. It primarily treats Zefeng Shanghan (wind-cold invasion requiring diaphoresis), expels malignant Qi, relieves heart and abdominal fullness, treats Huoluan, resolves undigested food stagnation, and directs Qi downward. Decocted juice can be taken orally, or it may be eaten raw. Cultivated by households, its juice induces sweating and greatly alleviates fatigue and exhaustion. The stem is square; leaves resemble Ren (Perilla frutescens var. acuta) but are sharper and longer; roots survive winter; some varieties are creeping, with similar functions. (Newly added entry)
[Chisu/Xiangsu] Pungent in flavor, warm in nature, non-toxic. It primarily treats cold distension in the heart and abdomen, directs Qi downward, and aids digestion. The part consumed by humans grows in wet, low-lying areas and is found everywhere. (Newly added entry)
[Kuhu] Bitter in flavor, cold in nature, toxic. It primarily treats severe water retention causing edema of the face, eyes, and limbs, promotes urination, and induces vomiting. Grows in river marshes of the Jin region.
Hu (Lagenaria siceraria) and Donggua (Benincasa hispida) share similar energetic properties but differ in their positional associations, likely due to the bitterness of the former. Currently, if a Hu melon turns bitter like gallbladder bile, it is inedible. Not all Hu belong to the same category; the small variety is named Piao, which is superior for consumption compared to ordinary Hu. All these types promote water passages, hence consuming them in summer is appropriate, though theoretically inferior to Donggua.
[Note] Hu, Donggua, and Pao (Lagenaria siceraria var. depressa) are entirely different categories. The current discussion pertains specifically to Kuhu (bitter Hu). Tao Hongjing’s statement that there are bitter varieties within standard Hu is a major error. Bitter Hu are not used medicinally. Donggua follows previous descriptions. Pao and Hu require distinction. These three plants have similar seedlings and leaves but distinct fruit shapes. Hu generally tastes sweet; occasionally bitter ones exist, resembling Yuegua (Cucumis melo var. makuwa), growing over a chi long, with similar head and tail morphology. Pao varies in size and shape. Hu ripens in summer and withers by late autumn; Pao begins fruiting in late summer, ripens in autumn, and is suitable for making vessels only after frost. Hu and sweet Hu share similar physical properties: sweet and cold, promoting water passages, quenching thirst, clearing heat, non-toxic, but excessive consumption causes vomiting. As a therapeutic agent, Kuhu acts as described in classics; however, bitter Hu are inedible, lack specific indications, and are excluded from prescriptions. Sweet Hu and Hu seeds are superior to Donggua for consumption; Tao’s omission indicates ignorance. These originate from distinct cultivars; sweetness does not transform into bitterness. The bitter Hu is bitter, cold, and toxic. It treats edema, stone lin (urinary calculi), retching and cough, scrotal swelling, zhu gu (infectious diseases/toxins), dan yin (thin fluid retention). Overdose causes persistent vomiting and diarrhea, which should be resolved with ash juice from millet stalks. Decoction applied externally to the genitals treats urinary obstruction.