味甘，微温。主和中，下气。叶主霍乱吐下不止。
人家种之于篱垣，其荚蒸食甚美，无正用其豆者。叶乃单行用之。患寒热病者，不可食
之。
〔谨案〕此北人名鹊豆，
以其黑而间白故也。
味甘，温，无毒。主益气，补中，多热，令人烦。
荆、郢州及江北皆种此。其苗如芦而异于粟，粒亦大。粟而多是秫，今人又呼秫粟为黍，
非
酿黍米酒，则皆用秫黍也。又有 米与黍米相似，而粒殊大，食之不宜人，乃言发宿病。
〔谨
案〕黍有数种，以备注前条，
今此通论黄黑黍米耳，亦全不似芦，
虽似粟而非粟也。 即稷也，具释后条。
味甘、苦，平，无毒。主益气，止烦，止泄。
此即今常所食米，但有白、赤、小、大异族四、五种，犹同一类也。前陈廪米，亦是此
种，以廪军人，故曰廪耳。
〔谨案〕传称食廪为禄。廪，仓也。前陈仓米曰廪，字误作KT ，即谓廪军米也。苦
廪军新米者，亦为陈乎？
味苦。主温中，令人多热，大便坚。
道家方药有俱用稻米、粳米，此则是两物矣。云稻米糠白如霜。今江东无此，皆通呼粳
米为稻耳。不知其色类，复
云何也！
〔谨案〕稻者， 谷通名。《尔雅》云∶ ，稻也，粳者
不
为二事，深不可解也。
味甘，无毒。主益气，补不足。
稷米亦不识，书多云黍稷，稷恐与黍相似。又有 ，亦不知是何米。《诗》云∶黍、稷、
稻
此，即八谷也，俗人莫能证辨，如此谷稼尚弗能明，而况芝英乎？
案汜胜之《种植书》有黍，即如前说。无稷有稻，犹是粳米，粱是秫，禾即是粟。董仲
舒云∶禾是粟苗名耳，麻是
胡麻， 是大麻，菽是大豆。大豆有两种；小豆一名苓，有三四种。麦有大、小 ， 即宿
麦，亦谓种麦。如此，诸谷
之限也。菰米一名雕胡，可作饼。又汉中有一种名 粱，粒如粟而皮黑，亦可食；酿为酒，
甚消玉。又有乌禾，生野中
如稗，荒年代粮而杀虫，煮以沃地，蝼蚓皆死。稗亦可食。凡此之类，复有数种耳。
〔谨案〕
《吕氏春秋》云
有阳山之 。高诱曰∶关西谓之糜，冀州谓之 ，《广雅》云∶ ， 也。《
庙，稷曰明粢。《穆天子传》
云∶赤乌之人。献 麦百载。《说文》云∶
稷，五谷长，田正也，自商以来，周弃主之。此官名，非谷号也。又案先儒以为粟类，或言
粟之上者。《尔雅》云∶粢
言稷。陶云八谷者，黍、
稻、粱、禾、麻、菽、麦，俗人尚不能辨，况芝英乎？既有稷禾，明非粟也。本草有稷
载，稷即 也。今楚人谓之
稷，关中谓之糜，呼其米为黄米，与黍为 秫，故其苗与
与黍相似斯并得之矣。儒家
但说其义，不知其实。寻郑玄注《礼》∶王瓜云是菝 ，谓楂为梨之不藏者。周官疡人主祝
药，云祝当为注，义如附着，
味甘，性微温。主要功效是调和脾胃，降逆下气。扁豆叶主要用于治疗霍乱引起的呕吐和腹泻不止。
人们常将其种植在篱笆或墙垣边，其豆荚蒸熟后食用味道很美，但并没有专门使用其豆粒的常规用法。扁豆叶则是单独使用。患有寒热病（如疟疾等发热性疾病）的人，不可食用扁豆叶。
〔苏敬等考证〕北方人称之为“鹊豆”，因为它的颜色黑中夹杂白色。
味甘，性温，无毒。主要功效是益气，补益中焦。但多吃容易生热，令人烦躁。
荆州、郢州以及长江以北地区都种植这种作物。它的幼苗像芦苇，但与粟不同，颗粒也较大。粟米大多是秫（黏小米），现在人们又把秫粟称为黍，如果不是用来酿黍米酒，就都是使用秫黍。还有一种米与黍米相似，但颗粒特别大，食用后对人不利，据说会引发旧病。
〔苏敬等考证〕黍有好几种，已在前面条目中备注说明，这里通论黄黍和黑黍米罢了，它完全不像芦苇，虽然像粟但不是粟。这就是稷，详细解释见后面条目。
味甘、苦，性平，无毒。主要功效是益气，止烦，止泻。
这就是现在经常食用的米，只是有白、赤、小、大等不同品种四五种，仍属于同一类。前面提到的陈廪米，也是这种米，因为它是储备给军人的粮食，所以叫作“廪”。
〔苏敬等考证〕传说称吃廪米为“食禄”。廪，指粮仓。前面提到的陈仓米写作“廪”，字形误作“KT”（此处原文可能有讹误或异体字，意指字形混淆），即指储备军用的米。如果是苦的廪军新米，难道也是陈米吗？
味苦。主要功效是温中，但使人多热，导致大便干结。
道家方药中有同时使用稻米和粳米的说法，这其实是两种东西。有人说稻米的糠洁白如霜。现在江东地区没有这种情况，大家都通称粳米为稻。不知道它的色泽类别，又怎么说呢！
〔苏敬等考证〕“稻”是谷物的通名。《尔雅》说：“稌，稻也。”粳稻并不作为两件事分开，这一点深奥难解。
味甘，无毒。主要功效是益气，补不足。
稷米也不认识，书中多说“黍稷”，稷恐怕与黍相似。还有另一种米，也不知道是什么米。《诗经》说：“黍、稷、稻……”这是八谷之一，俗人不能证明辨别，像这样的谷物尚且不能弄明白，何况灵芝仙草呢？
查阅汜胜之的《种植书》，其中有黍，就是前面的说法。没有稷而有稻，仍然是粳米；粱是秫；禾就是粟。董仲舒说：禾是粟的苗名；麻是胡麻；大麻是大麻；菽是大豆。大豆有两种；小豆一名苓，有三四种。麦有大麦、小麦，即宿麦，也称种麦。如此，各种谷物的界限就清楚了。菰米又名雕胡，可以制作饼。另外汉中有一种叫作某种粱的谷物，颗粒像粟但皮黑，也可以食用；酿酒的话，非常消受用。又有乌禾，生长在野外像稗草，荒年时代替粮食并杀虫，煮水浇灌土地，蝼蛄蚯蚓都会死。稗草也可食用。凡此之类，又有好几种。
〔苏敬等考证〕《吕氏春秋》说有阳山的某种谷物。高诱注解说：关西称之为糜，冀州称之为某种名称，《广雅》说：某物即是稷。宗庙祭祀，稷称为明粢。《穆天子传》说：赤乌之人进献某种麦百载。《说文解字》说：稷，是五谷之长，田正官也，自商代以来，由周弃主持。这是官职名称，不是谷物称号。又查考前代儒者认为稷是粟的一类，或者说是在粟之上的品种。《尔雅》说：粢言稷。陶弘景说八谷是：黍、稻、粱、禾、麻、菽、麦，俗人尚且不能分辨，何况灵芝仙草呢？既然有稷禾，明确知道它不是粟。本草中有稷的记载，稷就是某种谷物。现在楚地称之为稷，关中称之为糜，称呼它的米为黄米，与黍混同为秫，所以它的苗与某种作物和黍相似，这些都符合实际情况。儒家只谈论其义理，不了解其实物。寻究郑玄注释《礼记》：王瓜说是菝葜，谓楂是不耐储存的梨。周官疡人主管祝药，说“祝”应当读为“注”，意义如同附着，
The flavor is sweet, and the nature is slightly warm. It primarily harmonizes the middle jiao (middle burner) and directs qi downward. The leaves are used to treat persistent vomiting and diarrhea caused by Huoluan (cholera-like syndrome).
People often plant it along fences or walls; its pods are delicious when steamed. However, there is no standard usage for its beans. The leaves are used singly. Those suffering from Hanre Bing (cold-heat disease, such as malaria) should not consume them.
[Su Jing et al. verified] In the north, this is called "Que Dou" (Magpie Bean), because its color is black with white speckles.
The flavor is sweet, the nature is warm, and it is non-toxic. It primarily tonifies qi and supplements the middle jiao. However, excessive consumption causes internal heat and leads to irritability.
It is planted in Jingzhou, Yingzhou, and north of the Yangtze River. Its seedlings resemble reeds but differ from Setaria italica (millet), and the grains are also larger. Most millet is Su (sticky millet); nowadays, people also call Su millet Shu (broomcorn millet). Unless brewing Shu rice wine, Su and Shu are generally used interchangeably. There is another type of rice similar to Shu rice but with significantly larger grains; consuming it is detrimental to health and is said to trigger latent diseases.
[Su Jing et al. verified] There are several varieties of Shu, which have been noted in previous entries. Here, yellow and black Shu rice are discussed generally. It does not resemble reeds at all; although it resembles millet, it is not millet. This is Ji (Panicum miliaceum var. compactum), explained in detail in the following entry.
The flavors are sweet and bitter, the nature is neutral, and it is non-toxic. It primarily tonifies qi, relieves irritability, and stops diarrhea.
This is the rice commonly eaten today, varying in four or five types such as white, red, small, and large, yet belonging to the same category. The Chen Lin Mi (aged storehouse rice) mentioned earlier is also this type, named "Lin" because it was stored for soldiers.
[Su Jing et al. verified] Legends state that eating Lin rice is equivalent to receiving a salary ("Lu"). "Lin" refers to a granary. The aged grain from the former granary was written as "Lin," but the character was mistakenly written as "KT" (likely a corruption in transmission), referring to military storehouse rice. If the new Lin military rice is bitter, is it also considered aged?
The flavor is bitter. It primarily warms the middle jiao but causes excessive heat and hard stools.
In Daoist prescriptions, both Dao Mi (rice) and Jing Mi (non-glutinous rice) are sometimes used together, implying they are two different substances. It is claimed that the bran of Dao Mi is white like frost. However, in the Jiangdong region, this is not observed, and Jing Mi is generally referred to as Dao. The color characteristics remain unclear.
[Su Jing et al. verified] "Dao" is a general term for grain. *Erya* states: "Tu, Dao ye" (Tu is rice). Jing Dao is not treated as a separate entity, which is profound and difficult to understand.
The flavor is sweet, and it is non-toxic. It primarily tonifies qi and supplements deficiencies.
Ji Mi (Ji rice) is unrecognized; texts often mention "Shu Ji." Ji likely resembles Shu. There is another type of rice whose identity is unknown. The *Classic of Poetry* mentions: "Shu, Ji, Dao..." These constitute the Eight Grains. Laypeople cannot verify or distinguish them. If such common grains cannot be clarified, how can one understand rare herbs like Lingzhi?
Consulting Si Shengzhi's *Book on Agriculture*, it mentions Shu, consistent with the previous description. It lists Dao but not Ji; Dao here refers to Jing Mi; Liang is Su; He is Setaria italica (millet). Dong Zhongshu stated: He is the seedling name for Setaria italica; Ma is Sesamum indicum (sesame); Dama is Cannabis sativa (hemp); Shu is Glycine max (soybean). Soybeans have two types; Xiaodou (small bean), also known as Ling, has three or four varieties. Wheat includes Damaixiao Mai (large and small wheat), also called Sumai (winter wheat), or simply Zhongmai (sown wheat). Thus, the boundaries of various grains are clear. Gumi (Zizania latifolia corm), also known as Diaohu, can be made into cakes. Additionally, in Hanzhong, there is a grain called [unclear], with grains like millet but black skin, which is edible and makes excellent wine. Youwuhe grows wild like barnyard grass; during famines, it serves as food and is insecticidal; boiled water irrigates the soil, killing earthworms. Barnyard grass is also edible. All these include several varieties.
[Su Jing et al. verified] *Lüshi Chunqiu* mentions a grain from Yang Mountain. Gao You commented: In Guanzhong, it is called Mi; in Jizhou, it is called [unclear]; *Guangya* states: [Unclear] is Ji. In ancestral temples, Ji is called Mingzi. *Mu Tianzi Zhuan* records: People of Chiwu presented 100 loads of [unclear] wheat. *Shuowen Jiezi* states: Ji is the chief of the five grains and the title of the official in charge of fields; since the Shang dynasty, Zhou Qi has presided over it. This is an official title, not a grain name. Furthermore, ancient Confucians considered Ji a type of Setaria italica, or superior to it. *Erya* states: Zi refers to Ji. Tao Hongjing listed the eight grains as: Shu, Dao, Liang, He, Ma, Shu, Mai. Laypeople still cannot distinguish them, let alone rare herbs. Since Ji He exists, it is clearly not Setaria italica. The Materia Medica records Ji; Ji is [unclear]. In Chu, it is called Ji; in Guanzhong, it is called Mi; its grain is called Huangmi (yellow rice), mixed with Shu as Su. Thus, its seedlings resemble certain plants and Shu, which aligns with reality. Confucians only discuss its meaning, ignoring its physical reality. Investigating Zheng Xuan's commentary on *Liji*: Wanggua is identified as Bafu; Zha is defined as pear that does not keep well. The Official in Charge of Sores in the Rites of Zhou manages Zhu Yao, stating that "Zhu" should be read as "Zhu," meaning attachment.