（唐本草）
【气味】辛甘平，无毒。
【主治】主下气，消谷，和中，去痰癖，肥健人，根汁尤良。
【核】曰∶莱菔，菘菜也。似蔓荆而稍大，旧说北种菘莱，初年半为蔓荆，二年菘种都
绝，蔓荆南种亦然。盖菘之不宜于北，犹橘之不逾于淮，今则南北俱有矣。尔雅云∶苞突，
芦菔。
孙炎注云∶紫花菘也。南人呼秦菘；吴人呼楚菘；鲁人呼 （音拉答）；秦人呼温菘；
北人四呼之。春曰破地锥，夏曰夏里生，秋曰萝卜，冬曰地酥。杜诗曰土酥；蒙古曰笃鲁马；
唐
夏末布种，秋末刈苗，冬末采根，春末抽薹。高五七尺，开紫碧色花。夏初结角子，如大麻
实，圆长不等，色黄而赤，遂可布种。叶大者如蔓荆，细者如花芥，表里有茸毛。根色有红
白，根形有大小长短，圆扁粗滑，上锐下尖，细腰巨腹，岐尾叉头，有须无须之别。小者如
拇指，大者满一秤，重者十百斤。或因种变，或随水土，大率沙壤者，肥甘而脆，瘠地者，
坚苦而辣。可生可熟，可俎可酱，可KT 可醋，可 可腊，可饭可羹，菜蔬之最有益者。与地
黄同食，令人发白，多啖动气，姜能制之。伏 砂、干铅汞。
【 】曰∶遍历四时，具备五气，有松之操，有芥之烈。三焦咸辅，五液并行，气中之
用，
（前人只说得个有松之操，更参出个有芥之烈，何等亲切。唐本只阐得个上焦开发，宣
五谷味，熏肤充身泽毛若雾露之溉；更参出个三焦咸辅，五液并行，气中之用，血中之气，
方才尽得个命名气味，主治功能的大意。古人用汁，今人用实，繇此观之，汁胜实矣。
（《唐本草》记载）
【气味】辛、甘，性平，无毒。
【主治】主要能降气，消化谷物，调和脾胃，去除痰饮积滞，使身体肥胖者变得健壮，萝卜汁的效果尤其好。
【考证】卢之颐说：莱菔就是菘菜。形状像蔓荆但稍大些。旧时说北方种植的菘菜，第一年长得像蔓荆，第二年菘菜的种子就绝种了；而蔓荆在南方种植也是如此。大概是因为菘菜不适宜在北方种植，就像橘子不过淮河一样。现在南北方都有种植了。《尔雅》中说：苞突，就是芦菔。
孙炎注释说：是开紫花的菘菜。南方人叫它秦菘；吴地人叫它楚菘；鲁地人叫它“拉答”（音）；秦地人叫它温菘；北方人四种称呼都用。春天叫破地锥，夏天叫夏里生，秋天叫萝卜，冬天叫地酥。杜甫诗中提到土酥；蒙古语叫笃鲁马。夏末播种，秋末收割幼苗，冬末采挖根部，春末抽薹。植株高五七尺，开紫色或碧色的花。夏初结角果，像大麻籽，圆长不等，颜色黄中带赤，就可以用来播种。叶子大的像蔓荆，小的像花芥，叶面叶背都有茸毛。根的颜色有红白之分，根的形态有大中小、长有短、圆扁粗滑之别，上部尖锐下部尖细，有的像细腰巨腹，有的分叉如尾头，有的有须有的无须。小的像拇指，大的满一秤，重的达十百斤。或者因为品种变异，或者随水土不同，大体上沙壤土生长的，肥甘而脆；贫瘠土地生长的，坚硬苦涩而辛辣。可以生吃也可以熟吃，可以做菜肴也可以做酱，可以腌制也可以加醋，可以风干也可以腊制，可以做饭也可以煮羹，是最有益处的蔬菜之一。与地黄同食，会让人头发变白，多吃会动气，生姜能制约这种副作用。能伏砂、干铅汞。
【按语】卢之颐说：遍历四季，具备五味（此处指五行之气），有松树般的操守，有芥菜般的猛烈。三焦都加以辅助，五种体液并行运行，这是气中的功用。（前人只说到了它有松树般的操守，更参悟出它有芥菜般的猛烈，何等亲切。《唐本草》只阐发了上焦开发，宣发五谷的味道，熏肤充身泽毛若雾露之溉的道理；更参悟出三焦都加以辅助，五种体液并行运行，气中的功用，血中的气，才完全得到了命名气味、主治功能的大意。古人用萝卜汁，今人用萝卜实，由此看来，汁的功效胜过实。）
(Recorded in *Tang Bencao*)
[Flavor and Nature] Pungent, sweet, neutral in nature, non-toxic.
[Indications] Primarily descends Qi, aids digestion of grains, harmonizes the Middle Jiao (Middle Burner), eliminates phlegm retention, transforms obesity into robustness; the root juice is particularly effective.
[Evidence] Lu Zhiyi states: Laifu (Radish) is Songcai (Chinese Cabbage). It resembles Manjing (Vitex rotundifolia) but is slightly larger. Old theories state that Songcai planted in the North grows like Manjing in its first year, and by the second year, Songcai seeds cease to exist; conversely, Manjing behaves similarly when planted in the South. This is likely because Songcai is unsuitable for the North, just as Citrus reticulata does not cross the Huai River. Now, it is cultivated in both the North and South. *Erya* states: Baotu is Lufu.
Sun Yan’s annotation says: It is the purple-flowered Songcai. People in the South call it Qin Song; people in Wu call it Chu Song; people in Lu call it "Lada" (phonetic); people in Qin call it Wen Song; people in the North use all four names. In spring, it is called Podizhui (Ground-Breaking Awl); in summer, Xialisheng; in autumn, Luobo (Radish); in winter, Disu (Earth Butter). Du Fu’s poem mentions Tusu; Mongolian calls it Duluoma. Sown at the end of summer, harvested seedlings at the end of autumn, roots at the end of winter, and shoots at the end of spring. It grows five to seven chi tall, blooming with purple or greenish flowers. Horns/fruits form in early summer, resembling hemp seeds, varying in roundness and length, yellowish-red in color, ready for sowing. Leaves are large like Manjing or small like Hua Jie (flowering mustard), covered with hairs on both surfaces. Roots vary in color (red or white) and shape (large, small, long, short, round, flat, thick, smooth; sharp at the top, pointed at the bottom; some have a thin waist and large belly, others forked tails or heads; some have roots/hairs, others do not). Small ones are thumb-sized, large ones weigh up to one cheng, heavy ones reach hundreds of jin. Variations occur due to breeding or local soil and water conditions. Generally, those grown in sandy loam are fleshy, sweet, and crisp; those in barren land are hard, bitter, and spicy. It can be eaten raw or cooked, used as a dish or sauce, pickled or with vinegar, dried or preserved as cured meat, used in rice or soup. It is one of the most beneficial vegetables. Consumed together with Dihuang (Rehmanniae Radix Praeparata), it causes hair whitening; excessive consumption moves Qi, which can be counteracted by Jiang (Zingiberis Rhizoma). It neutralizes arsenic, dry lead, and mercury.
[Commentary] Lu Zhiyi states: It traverses the four seasons and possesses the Five Flavors (Five Elements' energies). It has the integrity of pine and the pungency of mustard. It assists all three Jiaos (Upper, Middle, Lower Burners) and facilitates the circulation of the Five Fluids. Its function lies within Qi. (Previous commentators only mentioned its integrity like pine; adding its pungency like mustard makes it much more pertinent. *Tang Bencao* only elucidated the opening of the Upper Jiao, disseminating the flavors of grains, nourishing skin, body, and hair like mist and dew; adding the assistance of all three Jiaos and the parallel circulation of five fluids, along with the function within Qi and the Qi within Blood, fully captures the general idea of its name, flavor, indications, and therapeutic functions. Ancients used radish juice, while moderns use the solid radish; from this, we see that juice surpasses the solid form in efficacy.)