\r蒲黄\ph128.bmp\r，生河东池泽。香蒲，蒲黄苗也。生南海池泽，今处处有之，而
泰州者为良。春初生嫩
叶，未出水时，红白色，茸茸然。《周礼》以为菹，谓其始生。取其中心入地，大如匕柄，
白色，生啖之，甘脆。以苦酒浸，如食笋，大美。亦可以为 ，今人罕复有食者。至夏抽梗
于丛叶中，花抱梗端，如武士棒杵，故俚俗谓蒲槌，亦谓之蒲厘。花黄，即花中蕊屑也。细
若金粉，当其欲开时，有便取之。市廛间亦采，以蜜搜作果实货卖，甚益小儿。医家又取其
粉下筛后，有赤滓，谓之蒲萼。入药以涩肠已泄，殊胜。
\r茵陈蒿\ph130.bmp\r，生泰山及丘陵坡岸上，今近道皆有之，而不及泰山者佳。春
初生苗，高三、五寸，
似
蓬蒿，而叶紧细，无花实，秋后叶枯，茎秆经冬不死。至春更因旧苗而生新叶，故名茵陈蒿
。五月、七月采茎叶，阴干，今谓之山茵陈。江宁府又有一种茵陈，叶大根粗，黄白色，至
夏有花实。阶州有一种名白蒿，亦似青蒿，而背白，本土皆通入药用之。今南方医人用山茵
陈，乃有数种。或着其说云∶山茵陈，京下及北地用者，如艾蒿，叶细而背白，其气亦如艾
，味苦，干则色黑。江南所用，茎叶都似家茵陈而大，高三、四尺，气极芬香，味甘、辛，
俗又名龙脑薄荷。吴中所用，乃石香 也。叶至细，色黄，味辛，甚香烈，性温。误作解脾
药服之，大令人烦。以本草论之，但有茵陈蒿，而无山茵陈。本草注云∶茵陈蒿叶似蓬蒿而
紧细。今京下北地用为山茵陈者是也。大体世方用山茵陈，疗脑痛，解伤寒发汗，行肢节滞
气，化痰利膈，治劳倦最要。详《本草正经》惟疗黄胆，利小便，与世方都不应。今试取京
下所用山茵陈，为解肌发汗药，灼然少效。江南山茵陈，疗伤寒脑痛绝胜。此见诸医议论，
谓家茵陈亦能解肌，下膈，去胸中烦。方家少用，但可研作饮服之。本草所无，自出俗方。
茵陈蒿复当别是一物，主疗自异，不得为山茵陈。此说亦未可据。但以功较之，则江南者为
胜；以经言之，则非本草所出。医方所用，且可计较功效，本草之义，更当考论尔。
蒲黄，生长在河东地区的池塘沼泽中。香蒲，是蒲黄的植株。生长在南海地区的池塘沼泽中，如今各地都有，但泰州出产的质量最好。春天初生嫩叶，尚未出水时，呈红白色，毛茸茸的。《周礼》将其作为腌菜（菹），指的是它刚长出来的时候。取其中间深入泥土的部分，粗细像勺柄一样，颜色洁白，生吃味道甘甜脆嫩。用醋浸泡后食用，就像吃笋一样，非常美味。也可以用来制作羹汤，如今很少有人再食用了。到了夏天，花茎从丛生的叶子中抽出，花朵抱持在花茎顶端，形状像武士手中的棒槌，所以民间俗称“蒲槌”，也称为“蒲厘”。花色为黄色，即花中的花粉屑。细如金粉，在花朵即将开放时采集即可。市场上也有人采摘，用蜂蜜调和制成食品出售，对小儿很有益处。医家又取其筛去粉末后剩下的红色渣滓，称为“蒲萼”。入药使用可以涩肠止泻，效果极佳。
茵陈蒿，生长在泰山及丘陵坡岸上，如今交通要道附近都有生长，但不如泰山的品质好。春天初生幼苗，高三五寸，外形像蓬蒿，但叶子紧实细小，没有花果，秋天后叶子枯死，但茎秆过冬不枯。到了春天，又顺着旧苗生出新的叶子，因此得名“茵陈蒿”。五月、七月采集茎叶，阴干，如今称为“山茵陈”。江宁府还有一种茵陈，叶子大根粗，呈黄白色，到夏天有花果。阶州有一种叫白蒿，也像青蒿，但背面发白，当地都通用于药用。如今南方医生使用的“山茵陈”，其实有好几种说法。有的解释说：京下及北方地区使用的山茵陈，像艾蒿，叶子细而背面发白，气味也像艾草，味道苦，干燥后颜色变黑。江南地区使用的，茎叶都像家茵陈但更大，高三四尺，气味极其芬芳，味道甘辛，俗名也叫“龙脑薄荷”。吴地使用的，则是石香薷。叶子极细，颜色黄，味道辛，香气浓烈，性温。误当作解脾药服用，会使人非常烦躁。根据《本草》论述，只有“茵陈蒿”，而没有“山茵陈”。《本草》注解说：茵陈蒿叶子像蓬蒿但紧实细小。如今京下及北方地区用作山茵陈的就是这种。大体上世间的方剂使用山茵陈，治疗头痛，解除伤寒发汗，疏通肢节滞气，化痰利膈，治疗劳倦是最主要的。详细查阅《本草正经》，只提到治疗黄疸，利小便，与世间方剂的用法都不相符。如今试着取京下所用的山茵陈作为解肌发汗药，确实很少见效。江南的山茵陈，治疗伤寒引起的头痛效果极好。这是基于各位医生的议论，认为家茵陈也能解肌，下膈，去除胸中烦闷。方书较少使用，只能研磨成粉冲服。《本草》中没有记载，出自民间偏方。茵陈蒿应当是另一种东西，主治功效自然不同，不能混同为山茵陈。这种说法也不足为据。但如果比较功效，则江南产的更好；如果依据经典，则非《本草》所载。医方所用，暂且可以计较其功效，至于《本草》的本义，还需要进一步考证讨论。
Puhuang, grows in the ponds and marshes of the Hedong region. Xiangpu is the plant from which Puhuang is derived. It grows in the ponds and marshes of the Nanhai region; it is now found everywhere, but the variety from Taizhou is considered the best. In early spring, tender leaves emerge. Before breaking through the water surface, they are reddish-white and downy. The *Rites of Zhou* (*Zhou Li*) lists it as a type of pickled vegetable (*zu*), referring to its state when first sprouting. One takes the central part growing into the earth, which is as thick as the handle of a spoon, white in color, and can be eaten raw with a sweet and crisp taste. Soaked in vinegar for consumption, it resembles bamboo shoots and is very delicious. It can also be used to make soup, though few people eat it nowadays. By summer, flower stalks shoot up among the clustered leaves. The flowers cluster at the tip of the stalk, resembling a warrior's mace or pestle, hence the colloquial name "Puzhui" (Cattail Mace), also called "Puli". The flowers are yellow, consisting of the pollen dust within. Fine as gold powder, it should be collected when the flowers are about to open. It is also harvested in markets, mixed with honey to make confections for sale, which is very beneficial for children. Physicians also use the red dregs remaining after sifting the powder, called "Pu'e". When used medicinally, it effectively astringes the intestines and stops diarrhea, showing superior efficacy.
Xiangpu: See the entry under Puhuang for details.
Yinchenhao, grows on Mount Tai and on hillsides and banks. It is now found near major roads, but those from Mount Tai are superior. In early spring, seedlings emerge, three to five cun high, resembling *Penghao* (Artemisia capillaris-like weeds), but with tighter, finer leaves. It has no flowers or fruits. After autumn, the leaves wither, but the stems survive the winter. In spring, new leaves grow from the old stems, hence the name "Yinchenhao". Stems and leaves are harvested in May and July and dried in the shade; this is now called "Shanyinchen" (Mountain Yinchen). There is another type of Yinchen in Jiangning Prefecture with large leaves and thick roots, yellowish-white in color, producing flowers and fruits in summer. In Jiezhou, there is a herb called Baihao (White Mugwort), similar to Qinghao but with a white underside, which is commonly used medicinally locally. Currently, physicians in the south use several varieties referred to as "Shanyinchen". Some explanations state: The Shanyinchen used in Jingxia and northern regions resembles Ai Hao (Mugwort), with fine leaves and a white underside, having an aroma like mugwort and a bitter taste, turning black when dry. The variety used in Jiangnan has stems and leaves similar to Jia Yinchen (Domestic Yinchen) but larger, reaching three to four chi in height, with a very fragrant aroma and a sweet, pungent taste; it is colloquially known as "Longnao Bohe" (Camphor Mint). The variety used in Wu is Shixiangru (Elsholtzia splendens). Its leaves are very fine, yellowish, pungent in taste, intensely aromatic, and warm in nature. If mistakenly taken as a splea-relaxing medicine, it causes significant irritability. According to the *Bencao*, there is only "Yinchenhao," not "Shanyinchen." The Bencao commentary states: Yinchenhao leaves resemble Penghao but are tighter and finer. This corresponds to the Shanyinchen used in Jingxia and northern regions. Generally, formulas in common use employ Shanyinchen to treat headaches, induce sweating to resolve Shaoyang/Taiyang syndromes, promote circulation of stagnant qi in limbs and joints, transform phlegm, benefit the diaphragm, and treat fatigue. However, consulting the *Zhengjing Bencao* (Standard Canon Materia Medica), it only mentions treating jaundice and promoting urination, which does not align with common clinical applications. Testing the Shanyinchen from Jingxia as a muscle-releasing and sweating-inducing agent shows little effect. Conversely, Jiangnan's Shanyinchen is highly effective for headache caused by cold damage. Based on discussions among physicians, Jia Yinchen is also believed to release the muscle layer, descend qi from the diaphragm, and relieve chest irritability. Formulary texts rarely use it, suggesting it be ground and taken as a drink. Since it is absent from the *Bencao*, it originates from folk prescriptions. Yinchenhao should be considered a distinct substance with different therapeutic actions and cannot be conflated with Shanyinchen. Yet this view is also questionable. Comparing efficacy, the Jiangnan variety is superior; comparing with classical texts, it is not from the *Bencao*. For medical formulas, one may weigh their practical effects, but the true meaning of the *Bencao* requires further investigation and discussion.