味辛、苦，大寒，无毒。主心腹结积疰忤，下气破血，除风热，消痈肿，功力烈于郁金。
叶、根都似郁金，花春生于根，与苗并出。夏花烂，无子。根有黄、青、白三色。其作之方
法，与郁金同尔。西戎人谓之 药，其味辛少、苦多，与郁金同，惟花生异尔。（新附）
味辛，平，无毒。主杀诸小虫，去臭气，破症积，下恶气，除邪鬼蛊毒。生西蕃及昆仑。
苗、叶、根、茎酷似白芷。捣根汁，日煎作饼者为上，截根穿曝干者为次。体性极臭，而能
止臭，亦为奇物也。（新附）
将军，味苦，寒、大寒，无毒。主下瘀血，血闭，寒热，破症瘕积聚，留饮宿食，荡涤
肠胃，推陈致新，通利水谷，
调中化食，安和五脏。平胃下气，除痰实，肠间结热，心腹胀满，女子
痛，诸老血留结。一名黄良。
生河西山谷及陇西。二月、八月采根，火干。
得芍药、黄芩、牡蛎、细辛、茯苓疗惊恚怒，心下悸气。得硝石、紫石英、桃仁疗女子
血闭。黄芩为之使。今采益
州北部汶山及西山者，虽非河西、陇西，好者犹作紫地锦色，味甚苦涩，色至浓黑。西川阴
干者胜。北部晒干，亦有火
干者，皮小焦不如，而耐蛀堪久。此药至劲利，粗者便不中服，最为俗方所重。道家时用以
去痰疾，非养性所须也。将
军之号，当取其骏快矣。
〔谨案〕大黄性湿润，而易壤蛀，火干乃佳。二月、八月日不烈，
恐不时燥，即不堪矣。叶、
子、茎并似羊蹄，但粗长而浓，其根细者，亦似宿羊蹄，大者乃如碗，长二尺。作时烧石使
热，横寸截着石上爆之，一
日微燥，乃绳穿晾之，至干为佳。幽、并以北渐细，气力不如蜀中者。今出宕州、凉州、西
羌、蜀地皆有。其茎味酸，
堪生啖，亦以解热，多食不利人。陶称蜀地者不及陇西，误矣。
【姜黄】
味道辛、苦，性质大寒，无毒。主治心腹部的结块积聚及疰忤（一种由外邪引起的急性病证），能下气破血，祛除风热，消除痈肿，其功效猛烈程度超过郁金。
叶子和根部都类似郁金，花朵春天从根部生出，与嫩苗同时长出。夏天花朵凋谢，不结种子。根部有黄、青、白三种颜色。它的制作加工方法，与郁金相同。西域人称之为“药”，它的味道辛味较少、苦味较多，与郁金相同，只有花朵不同罢了。（新收录）
【阿魏】
味道辛，性质平，无毒。主治杀灭各种小虫，去除臭气，破除症积（腹内结块），降下恶气，祛除邪鬼蛊毒。产于西蕃及昆仑地区。
幼苗、叶子、根、茎酷似白芷。将根捣碎取汁，日晒后煎煮成饼状的是上品，将根切断穿起来晒干的是次品。体性极臭，却能止臭，也是奇物。（新收录）
【大黄】
别名将军，味道苦，性质寒、大寒，无毒。主治排出瘀血，治疗血闭不通，寒热往来，破除症瘕积聚（腹内结块），清除停留的饮邪和宿食，荡涤肠胃，推陈出新，通利水谷，调和脾胃消化食物，安和五脏。平胃下气，祛除痰实，肠间结热，心腹胀满，女子痛经，各种陈旧性瘀血留结。又名黄良。
产于河西山谷及陇西地区。二月、八月采集根部，用火烘干。
与大黄配伍使用：若得芍药、黄芩、牡蛎、细辛、茯苓，可治疗因惊恐愤怒引起的心悸气乱；若得硝石、紫石英、桃仁，可治疗女子血闭不通。黄芩是大黄的引经药（使药）。现在采集益州北部汶山及西山的大黄，虽然产地不是河西、陇西，但优质的仍呈现紫地锦色，味道非常苦涩，颜色浓黑。西川阴干的大黄胜过其他地区。北部晒干或火干的，皮部稍焦不如前者，但耐虫蛀且保存久。此药效力强劲锋利，粗劣者便不适合服用，最受民间俗方重视。道家时常用来去除痰疾，但不是养生所必需的。称为“将军”，大概是取其迅猛快捷之意。
〔谨案〕大黄性质湿润，容易受潮生虫，用火烘干才好。二月、八月太阳不烈，恐怕不能及时干燥，那就不可用了。叶子、种子、茎都像羊蹄草，只是更粗壮修长，其细小的根也像宿存的羊蹄草，大的像碗口大小，长二尺。制作时烧热石头，横切寸许放在石上爆晒，一天后微干，再用绳子穿起晾晒，直到完全干燥为佳。幽州、并州以北产的大黄逐渐变细，药效不如蜀地产的好。现在宕州、凉州、西羌、蜀地都有出产。其茎味道酸，可以生吃，也能解热，多吃对人不利。陶弘景称蜀地产的不如陇西产的，是错误的。
[Curcuma Longa]
Taste: Acrid, Bitter. Nature: Very Cold. Toxicity: Non-toxic. Indications: Primarily treats abdominal masses and nodules (Ji Ji), Zhu Wu (a syndrome characterized by wandering pathogens causing acute illness), promotes the downward movement of Qi, breaks blood stasis, dispels wind-heat, and resolves carbuncles and swellings. Its efficacy is more potent than that of Curcuma Aromatica (Yujin).
The leaves and roots resemble those of Curcuma Aromatica (Yujin). The flowers emerge from the root in spring, growing simultaneously with the shoots. The flowers wither in summer, and no seeds are produced. The roots come in three colors: yellow, green, and white. Its processing method is identical to that of Curcuma Aromatica (Yujin). People in the Western Regions call it "Medicine" (Yao). Its taste is less acrid and more bitter, similar to Curcuma Aromatica (Yujin), differing only in the flower. (Newly Added)
[Asafoetida]
Taste: Acrid. Nature: Neutral. Toxicity: Non-toxic. Indications: Kills various small insects, eliminates foul odors, breaks up mass accumulations (Zheng Ji), descends malignant Qi, and expels evil spirits and gu poison. It grows in Xifan and Kunlun regions.
The seedlings, leaves, roots, and stems closely resemble Angelica Dahurica (Baizhi). The best quality is obtained by crushing the root, extracting the juice, sun-drying, and boiling into cakes. The secondary quality is obtained by cutting the root, threading it, and drying it in the sun. Although its nature is extremely foul-smelling, it can eliminate odors, making it a remarkable substance. (Newly Added)
[Rhubarb]
Alias: General (Jiangjun). Taste: Bitter. Nature: Cold, Very Cold. Toxicity: Non-toxic. Indications: Primarily expels blood stasis, treats blood obstruction, alternating chills and fever, breaks up zheng and jia masses (abdominal tumors/masses), clears retained fluid retention and old food stagnation, purges the intestines and stomach, pushes out the old to bring forth the new, promotes the free flow of water and grain, harmonizes the middle jiao to transform food, and calms and harmonizes the five zang organs. It regulates the stomach, descends Qi, eliminates phlegm-solidities, clears heat accumulation in the intestines, relieves abdominal fullness and distension, treats dysmenorrhea in women, and addresses various forms of old blood stasis and retention. Another name is Huangliang.
It grows in the valleys of Hexi and Longxi. The roots are harvested in February and August and dried over fire.
Compatibility: Combined with Paeonia Lactiflora (Shaoyao), Scutellaria Baicalensis (Huangqin), Oyster Shell (Muli), Asarum (Xixin), and Poria (Fuling), it treats palpitations and qi rebellion caused by fright and anger. Combined with Niter (Xiaoshi), Purple Quartz (Ziyingshi), and Peach Seed (Taoren), it treats female blood obstruction. Scutellaria Baicalensis (Huangqin) acts as the guiding herb (Shi). Currently, rhubarb harvested from Wenshan and the western mountains in northern Yizhou, although not from Hexi or Longxi, if of good quality, still exhibits a purple brocade color, has a very bitter and astringent taste, and appears dark black. Rhubarb dried in the shade in the Western Sichuan region is superior. Those dried in the sun in the north, or even fire-dried, have slightly scorched skin and are inferior, though they are resistant to insect damage and store well. This medicine is extremely potent and sharp; coarse varieties are unsuitable for use and are highly valued in common prescriptions. Daoists occasionally use it to remove phlegm diseases, but it is not necessary for nourishing life. The title "General" likely refers to its swift and vigorous action.
[Note]: Rhubarb is moist in nature and prone to dampness and insect infestation; fire-drying is preferable. In February and August, when the sun is not intense, it may not dry promptly, rendering it unusable. The leaves, seeds, and stems resemble those of Rumex Patientia (Yangti), but are coarser and longer. The finer roots also resemble older Rumex Patientia, while larger ones are bowl-sized and two chi long. During processing, stones are heated, the root is cut into one-cun slices, placed on the hot stone for brief exposure, dried slightly for one day, then threaded and air-dried until completely dry. Rhubarb from Youzhou and Bingzhou becomes progressively finer towards the north, with efficacy inferior to that from Shu. Currently, it is available in Dangzhou, Liangzhou, Western Qiang, and Shu regions. The stem tastes sour, can be eaten raw, helps clear heat, but excessive consumption is detrimental. Tao Hongjing claimed that Shu-produced rhubarb is inferior to Longxi-produced rhubarb, which is incorrect.