\r巴戟天\ph112.bmp\r，生巴郡及下邳山谷，今江淮、河东州郡亦有之，皆不及蜀川
者佳。叶似茗，经冬不
枯，俗名三蔓草，又名不凋草。多生竹林内。内地生者，叶似麦门冬而浓大，至秋结实。二
月、八月采根，阴干。今多焙之。有宿根者青色，嫩根者白色，用之皆同，以连珠肉浓者胜
。今方家多以紫色者为良。蜀人云∶都无紫色者。彼方人采得，或用黑豆同煮，欲其色紫，
此
殊失气味，尤宜辨之。一说蜀中又有一种山律根，正似巴戟，但色白。土人采得，以醋水煮
之乃紫，以杂巴戟，莫能辨也。真巴戟，嫩者亦白，干时亦煮治使紫，力劣弱，不可用。今
两种市中皆是，但击破视之，其中紫而鲜洁也，伪也。真者击破，其中虽紫，又有微白糁如
粉，色理小暗也。
\r白蒿\ph113.bmp\r，蓬蒿也。生中山川泽，今所在有之。春初最先诸草而生，似青
蒿而叶粗，上有白毛错
涩，从初生至枯，白于众蒿，颇似细艾。二月采。此《尔雅》所谓蘩（音烦）皤（音婆）蒿
是
也。疏云∶蓬蒿，可以为菹。故《诗笺》云∶以豆荐蘩菹。陆机云∶凡艾白色为皤蒿。今白
蒿春始生，及秋香美，可生食，又可蒸。一名游胡，北海人谓之旁勃。故《大戴礼夏小正》
云
∶繁，游胡。游胡，旁勃也。此草古人以为菹。唐·孟诜亦云∶生 醋食。今人但食蒌蒿，
不复食此。或疑此蒿即蒌蒿。而孟诜又别着蒌蒿条，所说不同，明是二物，乃知古今食品之
异也。又今阶州以白蒿为茵陈蒿，苗叶亦相似，然以入药，恐不可用也。按蒿类亦多。《尔
雅》云∶蘩之丑，秋蒿。言春时各有种名，至秋老成，皆通呼为蒿也。中品有马先蒿，云生
南阳川泽，叶如益母草，花红白。八、九月有实，俗谓之虎麻，亦名马新蒿。《诗·小雅》
所谓匪莪伊芳蔚是也。陆机云∶蔚，牡蒿。牡蒿，牡 （愆刃切）也。三月始生，七月华，似
胡麻花而
谓无子
者。而陆云有子，二说小异。今当用有子者为正。下品又有角蒿，云叶似白蒿，花如瞿麦，
红赤可爱，子似王不留行，黑色作角。七、八月采。又有茵陈蒿、草蒿，下自有条。白蒿、
马新蒿，古方治癞疾多用之。《深师方》云∶取白艾蒿十束如升大，煮取汁，以曲及米一如
酿酒法，候熟稍稍饮之。但是恶疾遍体，面目有疮者，皆可饮之。又取马新蒿捣末，服方寸
匕，日三。如更赤起，服之一年，都差平复。角蒿医方鲜有用者。
巴戟天，生长在巴郡和下邳的山谷中，如今江淮、河东的州郡也有出产，但都不如蜀川产的质量好。叶子像茶树，经过冬天也不枯萎，俗名叫三蔓草，又名不凋草。多生长在竹林里。内地生长的，叶子像麦门冬但更浓密宽大，到了秋天结出果实。二月和八月采集根部，阴干。现在多用焙干的方法。有宿根的呈青色，嫩根呈白色，使用上是一样的，以连珠状、肉质厚实的为佳。现在的方书医生多以紫色的为优良。蜀地人说：根本没有紫色的。外地人采得后，有的用黑豆同煮，想让它变成紫色，这大大失去了药味气味，尤其应当辨别。另一种说法是蜀中又有一种山律根，形状正像巴戟，只是颜色白。当地人采得后，用醋水煮它就变紫，用来混杂巴戟，人们无法分辨。真正的巴戟，嫩的也是白的，干燥时也要煮制使其变紫，药效劣弱，不能使用。现在市场上两种都有，只要击破查看，其中紫色鲜艳洁净的是伪品。真品击破后，其中虽然紫，又有微白色的粉末状物质，色泽纹理稍暗。
白蒿，就是蓬蒿。生长在中山地区的山川沼泽，如今各地都有。春天初生时比各种草都早，形状像青蒿但叶子粗糙，上面有白色的毛且触感涩手，从刚长出来到枯死，比一般的蒿类都白，很像细艾。二月采集。这就是《尔雅》所说的蘩（音烦）皤（音婆）蒿。疏注说：蓬蒿，可以做腌菜。所以《诗笺》说：用豆子和蘩菹作祭品。陆机说：凡是白色的艾叫皤蒿。如今白蒿春天刚开始生长，到秋天香气美味，可以生吃，也可以蒸食。一名游胡，北海人叫它旁勃。所以《大戴礼夏小正》说：繁，就是游胡。游胡，就是旁勃。这种草古人认为可以做腌菜。唐代孟诜也说：生着吃加醋。现在的人只吃蒌蒿，不再吃这个。有人怀疑这种蒿就是蒌蒿。而孟诜又另外写了蒌蒿条目，所说不同，明确是两种东西，由此可知古今食品的区别。另外现在阶州把白蒿当作茵陈蒿，苗叶也相似，然而入药，恐怕不能使用。按蒿类也很多。《尔雅》说：蘩的子代，是秋蒿。说春天时各有种名，到了秋天老熟，都通称为蒿。中品中有马先蒿，说生长在南阳川泽，叶子像益母草，花红白色。八、九月有果实，俗名叫虎麻，也叫马新蒿。《诗·小雅》所谓“匪莪伊芳蔚”就是指这个。陆机说：蔚，是牡蒿。牡蒿，是牡（愆刃切）。三月开始生长，七月开花，像胡麻花但没有种子。而陆机说有种子，两种说法略有差异。现在应当用有种子的作为正宗。下品中又有角蒿，说叶子像白蒿，花像瞿麦，红赤可爱，种子像王不留行，黑色成角状。七、八月采集。又有茵陈蒿、草蒿，下面自有条目。白蒿、马新蒿，古方治疗癞疾多用它们。《深师方》说：取白艾蒿十束像升那样大，煮取汁液，用酒曲和米像酿酒的方法，等熟了慢慢喝它。只要是恶疾遍布全身，面目有疮的，都可以喝它。又取马新蒿捣成末，服用方寸匕，每天三次。如果更加红肿起发，服用一年，全部痊愈恢复。角蒿在医方中很少有用到的。
Bajitian (Morinda officinalis), grows in the valleys of Ba Commandery and Xiapi. It is now also found in the prefectures of Jianghuai and Hedong, but none are as good as those from Shu Chuan. The leaves resemble tea leaves, do not wither through winter, and are commonly known as Sanman Cao (Three-Stem Grass) or Budiao Cao (Unfading Grass). It mostly grows within bamboo forests. Those grown in inland areas have leaves resembling Ophiopogonis Radix (Maidong, 麦门冬) but thicker and larger, bearing fruit in autumn. Roots are harvested in February and August and dried in the shade. Currently, they are often baked. Roots with perennial bases are greenish, while tender roots are white; both are used similarly, but those that are bead-like with thick flesh are superior. Modern practitioners consider purple ones to be the best. People from Shu say there are no purple ones at all. Outsiders sometimes boil them with black soybeans to turn them purple, which significantly alters their flavor and aroma, a practice that requires careful discrimination. Another account states that Shu has another root called Shanlü Gen, which resembles Bajitian but is white. Locals boil it in vinegar water to turn it purple and mix it with Bajitian, making it indistinguishable. True Bajitian, even when tender, is white; if boiled to turn purple for drying, its efficacy is weak and unsuitable for use. Both types exist in the market today. To distinguish, break them open: fake ones appear bright purple and clean inside. True ones, though purple, contain fine white powdery specks and have a slightly duller color and texture.
Bai Hao (Artemisia capillaris var. or similar Artemisia species, here referring to *Artemisia lavandulaefolia* or *Artemisia argyi* depending on context, literally "White Mugwort"), also known as Peng Hao. It grows in the rivers and marshes of Zhongshan and is now widespread. It sprouts earlier than other grasses in early spring. It resembles Qing Hao (Artemisiae Annuae Herba, 青蒿) but has coarser leaves with white hairs that feel rough. From sprouting to withering, it appears whiter than other mugworts, resembling fine Ai Ye (Artemisiae Argyi Folium, 艾叶). Harvested in February. This corresponds to the Fan (sound: fan) Po (sound: po) Hao mentioned in *Erya*. Commentaries state Peng Hao can be made into pickles. Thus, the *Shi Jing* commentary mentions offering Dou (soybeans) and Fan Zu (pickled Fan). Lu Ji stated that any white mugwort is called Po Hao. Bai Hao is edible raw in spring and fragrant and delicious in autumn, suitable for steaming. Also known as You Hu, called Pang Bo by people in Beihai. Thus, *Da Dai Li Xia Xiao Zheng* states: Fan is You Hu; You Hu is Pang Bo. Ancients considered this herb for pickles. Tang dynasty physician Meng Xin also said it could be eaten raw with vinegar. Nowadays, people only eat Lou Hao (Artemisiae Selini Herba, 蒌蒿) and no longer consume this. Some suspect this Hao is Lou Hao. However, Meng Xin wrote a separate entry for Lou Hao with different descriptions, clearly indicating they are two distinct substances, revealing differences in food items between ancient and modern times. Additionally, in Jiezhou, Bai Hao is treated as Yinchen Hao (Artemisiae Scopariae Herba, 茵陈蒿); although the seedlings and leaves are similar, it may not be suitable for medicinal use. There are many types of Hao. *Erya* states: The offspring of Fan are Qiu Hao (Autumn Mugwort). It says that while each has specific names in spring, once mature in autumn, they are generally called Hao. Among middle-grade herbs, there is Maxian Hao (Pedicularis resupinata), described as growing in the rivers and marshes of Nanyang, with leaves like Leizucao (Leonuri Herba, 益母草) and red-white flowers. It bears fruit in August and September, commonly called Huma, also named Maxin Hao. This refers to "Fei E Yi Fang Wei" in *Shi Jing · Xiao Ya*. Lu Ji stated: Wei is Mu Hao (Male Mugwort). Mu Hao is Mu (pronunciation: qian ren qie). It begins growing in March and flowers in July, resembling Hemp flower but without seeds. Lu Ji claimed it has seeds; the two accounts differ slightly. Currently, the type with seeds should be considered authentic. Among lower-grade herbs, there is Jiao Hao (Acanthophylli Herba, 角蒿), described as having leaves resembling Bai Hao, flowers like Dianthi Flos (Qumai, 瞿麦) which are bright red and lovely, and seeds resembling Sperariae Semen (Wangbuliuxing, 王不留行), black and horn-shaped. Harvested in July and August. There are also Yinchen Hao and Cao Hao, detailed in subsequent entries. Bai Hao and Maxin Hao are frequently used in ancient prescriptions for treating Leprosy (Lai Ji, 癞疾). *Shen Shi Fang* states: Take ten bundles of Bai Ai Hao (white mugwort) the size of a sheng, boil to extract juice, add yeast and rice as in brewing wine, wait until ripe, and drink slowly. For any malignant disease covering the whole body with sores on face and eyes, it can be consumed. Also, take Maxin Hao, grind into powder, take one fangcun bi (square-inch spoonful) three times daily. If redness/swelling persists, continue for one year until complete recovery. Jiao Hao is rarely used in medical formulas.