味辛，温，无毒。主咳逆，下气，温中，补体。叶，主调中，去臭气。九月采，阴干。
荏状如苏，高硕白色，不甚香，子共研之，杂米作糜，甚肥美，下气，补血。东人呼为
，
故也。榨其子作油，日煎之，即今油帛及和漆用者，服食断谷亦用之，名为重油。
〔谨案〕《别
录》∶荏叶，人常生食，子
故不及苏。言为重油入漆及油绢帛，
此乃用大麻子油，非用此也。漆及油帛，江左所无，故陶为谬误也。
味辛，温，无毒。主明目，温中，耐风寒，下水气，面目浮肿，痈疡。叶归舌，除大小
肠邪气，利中益志。马蓼，
去肠中蛭虫，轻身。生雷泽川泽。
此类又多，人所食有三种∶一是紫蓼，相似而紫色；一是香蓼，亦相似而香，并不甚辛，
而
常有，其叶有圆、有尖，以圆者为胜，所用即是此。干之以酿酒，主疗风冷，大良。马蓼生
下湿
地，茎斑，叶大有黑点。亦有两三种，其最大者名茏古，即是荭草，以在上卷中品。
〔谨案〕
《尔雅》云∶荭，一名茏古，
大者名 则，最大者，不名茏古，陶误呼之。又有水蓼，叶大似马蓼，而味辛。主被蛇伤，
捣敷之；绞汁服，止蛇毒入
腹心
闷者；又水煮渍脚捋之，消香港脚肿。生下湿地水旁。
味辛，温，无毒。主疗明目，补中不足。其茎葱白，平，可作汤，主伤寒，寒热，出汗，
中
痛，喉痹不通，安胎，归目，除肝邪气，安中，利五脏，益目精，杀百药毒。葱根，主伤寒
头痛。
葱汁，平，温。主溺血，解藜芦毒。
〔谨案〕葱有数种，山葱曰 葱，疗病似胡葱，主诸恶 ，狐尿刺毒，山溪中沙虱，射
工
亦兼小蒜、茱萸辈，不独用也。其人间食葱，又有二种∶有冻葱，即经冬不死，分茎栽莳而
无子；又有汉葱，冬则叶枯。
食用入药，冻葱最善，气味亦佳也。
气味辛，性温，无毒。主治咳嗽气逆，降气，温中焦，补益身体。其叶，主治调和脾胃，去除异味。九月采收，阴干。
荏（紫苏的一种）形状像苏（紫苏），植株高大硕壮，颜色偏白，香气不浓。其子研磨后，与米混合煮粥，非常肥美，能降气、补血。东方人称之为“荏”，就是这个意思。压榨其子制成油，每日煎炼，就是现在用于油帛及调和漆所用的油，服食断谷（辟谷）时也使用它，称为重油。
【谨案】《别录》记载：荏叶，人们常生吃，其子……所以不如苏（紫苏）。说它是制作重油入漆及油绢帛的原料，这其实是使用大麻子油，并非使用荏子油。漆及油帛，江左地区没有，所以陶弘景认为是谬误。
气味辛，性温，无毒。主治明目，温中，耐寒抗风，消除水气，治疗面目浮肿，痈疡。其叶归舌经，清除大小肠邪气，利中焦，益智志。马蓼，能去除肠中蛭虫，轻身。生长在雷泽川泽。
这类植物还有很多，人们食用的有三种：一是紫蓼，形状相似但呈紫色；一是香蓼，也相似但有香味，都不甚辛辣，而……常有，其叶有圆的、有尖的，以圆叶者为优，所用即为此类。晒干用来酿酒，主治风冷，效果很好。马蓼生长在下湿之地，茎上有斑纹，叶片大有黑点。也有两三种，其中最大的一种名叫茏古，即是荭草，在上卷中品中已有记载。
【谨案】《尔雅》说：荭，一名茏古，大的名叫……则，最大的不叫茏古，陶弘景错误地称呼了它。又有水蓼，叶大似马蓼，但味道辛辣。主治被蛇咬伤，捣烂外敷；绞汁内服，可止蛇毒进入腹心导致闷痛者；又用水煮渍脚并揉搓，可消香港脚肿。生长在湿地水旁。
气味辛，性温，无毒。主治明目，补中焦不足。其茎葱白，性平，可作汤剂，主治伤寒，寒热往来，出汗，腹痛，喉痹不通，安胎，归目经，除肝邪气，安中焦，利五脏，益目精，杀百药毒。葱根，主治伤寒头痛。葱汁，性平，温。主治尿血，解藜芦毒。
【谨案】葱有数种，山葱曰……葱，治疗疾病类似胡葱，主治各种恶毒、狐尿刺毒、山溪中沙虱、射工等，也兼用小蒜、茱萸之类，不单用。人间食用的葱，又有两种：有冻葱，即过冬不死，分茎栽种而无种子；又有汉葱，冬天叶子枯死。食用入药，冻葱最好，气味也佳。
Taste pungent, nature warm, non-toxic. Mainly treats cough with rebellious qi (cough and asthma), directs qi downward, warms the middle jiao (middle burner), and tonifies the body. The leaves mainly regulate the middle jiao and remove foul odors. Harvested in the ninth lunar month, dried in the shade.
*Perilla frutescens* (Ziren) resembles *Perilla* (Suzi), is tall and robust, whitish in color, and not very fragrant. Its seeds, when ground and mixed with rice to make porridge, are very nourishing and delicious; they direct qi downward and nourish blood. People in the East call it "Ren," which is what this refers to. Pressing its seeds to make oil, and boiling it daily, yields the oil used today for oil-treated silk and mixing with lacquer. It is also used during fasting from grains (Bigu); it is called heavy oil.
[Note] *Bielu* records: *Perilla* leaves are often eaten raw by people; its seeds... thus are inferior to *Perilla* (Suzi). Saying it is used for making heavy oil for lacquer and oiled silk/paper, this actually refers to using hemp seed oil, not *Perilla* seed oil. Lacquer and oiled silk were absent in the Jiangzuo region, so Tao Hongjing considered this a mistake.
Taste pungent, nature warm, non-toxic. Mainly brightens the eyes, warms the middle jiao, resists wind and cold, eliminates water retention, treats edema of the face and eyes, and abscesses/ulcers. The leaves enter the tongue meridian, eliminate pathogenic factors from the large and small intestines, benefit the middle jiao, and enhance mental clarity. *Polygonum orientale* (Maliao) removes leeches from the intestines and lightens the body. Grows in the rivers and marshes of Leize.
There are many such types; three kinds are edible by people: one is purple *Polygonum*, similar in shape but purple; another is fragrant *Polygonum*, also similar but fragrant, neither being very pungent, yet commonly available. Its leaves can be round or pointed, with round leaves being superior; the ones used are of this type. Dried and used to brew wine, it mainly treats wind-cold, with excellent efficacy. *Polygonum orientale* grows in damp, low-lying areas, has spotted stems, and large leaves with black spots. There are also two or three varieties; the largest is named Longgu, which is *Persicaria tinctoria* (Hongcao), recorded in the middle category of the upper volume.
[Note] *Erya* states: Hong, also known as Longgu; the larger ones are named ... Ze; the largest are not called Longgu. Tao Hongjing misnamed them. There is also water *Polygonum*, with leaves large like *Polygonum orientale* but with a pungent taste. It mainly treats snakebites; applied externally as a paste; taken internally as juice to stop snake venom from entering the heart and abdomen causing stifling pain; also boiled and used to soak and rub the feet to reduce swelling of beriberi (Hongjiaojiao). Grows near water in damp places.
Taste pungent, nature warm, non-toxic. Mainly brightens the eyes and tonifies deficiency of the middle jiao. Its stem, scallion white (Congbai), is neutral in nature and can be made into a decoction. It mainly treats cold damage (Shanghan), alternating chills and fever, sweating, abdominal pain, obstruction of the throat (Houbi), calms the fetus, enters the eye meridian, eliminates liver pathogenic factors, stabilizes the middle jiao, benefits the five zang organs, enhances eye essence, and detoxifies hundred medicines. Scallion root mainly treats headache due to cold damage. Scallion juice is neutral and warm. It mainly treats hematuria and resolves Veratrum (Lilu) toxicity.
[Note] There are several types of scallions. Mountain scallion is called ... Cong; its medicinal effects are similar to Hucong. It mainly treats various malignant toxins, fox urine thorn toxin, sand lice in mountain streams, and Shigong (arrow bug). It is also used together with small garlic and Zhenyu, not used alone. Among scallions consumed by humans, there are two types: there is Dongcong (frozen scallion), which does not die in winter, is propagated by dividing stems, and produces no seeds; there is also Hanceng (Han scallion), whose leaves wither in winter. For consumption and medicinal use, Dongcong is best, and its aroma is also superior.