\r姜黄\ph209.bmp\r，旧不载所出州郡，今江、广、蜀川多有之。叶青绿，长一、二
尺许，阔三、四寸，有
斜纹如红蕉叶而小；花红白色，至中秋渐凋，春末方生；其花先生，次方生叶，不结实。根
盘屈，黄色，类生姜而圆，有节。或云真者，是经种三年以上老姜，能生花，花在根际，一
如荷根，节坚硬，气味辛辣，种姜处有之。八月采根，片切，曝干。蜀人以治气胀，及产
后败血攻心，甚验。蛮人生啖，云可以祛邪辟恶。谨按郁金、姜黄、 药三物相近，苏恭不
细辨，所说乃如一物。陈藏器解纷云∶ ，味苦，色青；姜黄，味辛，温，色黄；郁金，味
苦，寒，色赤，主马热病。三物不同，所用全别。又刘渊林注《吴都赋》∶姜汇非一，云姜
汇大如螺，气猛近于臭，南土人捣之，以为齑菱，一名廉姜。生沙石中，姜类也。其味大辛
而香，削皮，以黑梅并盐汁渍之，乃成也。始安有之。据此廉姜亦是其类，而自是一物耳。
都下近年多种姜，往往有姜黄生卖，乃是老姜，市人买生啖之，云治气为最。医家治气药大
方中，亦时用之。
\r蓬莪术\ph210.bmp\r，生西戎及广南诸州，今江浙或有之。三月生苗，在田野中。
其茎如钱大，高二
尺；叶青白色，长一、二尺，大五寸以来，颇类 荷；五月有花作穗，黄色，头微紫；根如
生姜，而术在根下，似鸡、鸭卵，大小不常。九月采，削去粗皮，蒸熟，曝干用。此物极坚
硬难捣治，用时，热灰火中煨令透熟，乘热入臼中捣之，即碎如粉。古方不见用者。今医家
治积聚诸气为最要之药，与京三棱同用之，良。妇人药中亦多使。
姜黄，旧籍未记载其出产的州郡，如今江、广、蜀川等地多有生长。叶片青绿色，长约一、二尺左右，宽约三、四寸，有斜纹，形状像红蕉叶但较小；花朵红白色，到中秋时节逐渐凋谢，春末才长出叶子；它的花先开放，然后才长叶，不结果实。根盘曲，黄色，类似生姜但更圆，有节。有人说真正的姜黄，是经过种植三年以上成为老姜的，能开花，花在根部附近，就像荷藕一样，节坚硬，气味辛辣，种植姜的地方就有。八月采集根部，切片，晒干。蜀地人用它治疗气胀，以及产后败血攻心，效果非常显著。蛮族人生吃，说可以驱除邪气、辟除恶秽。谨按郁金、姜黄、莪术这三种药物相近，苏恭没有仔细辨别，所说的如同一种东西。陈藏器解释纷争说：莪术，味苦，色青；姜黄，味辛，性温，色黄；郁金，味苦，性寒，色赤，主治马的热病。这三种药不同，用途完全不一样。另外刘渊林注释《吴都赋》说：姜汇不止一种，说姜汇大如螺，气味猛烈接近臭味，南方人捣碎它，做成腌菜酱，一名廉姜。生长在沙石中，属于姜类。它的味道大辛而香，削去皮，用黑梅和盐汁浸泡，才能制成。始安地区有这种姜。据此廉姜也是同类，但自是一种独立的物品。京城近年多种植姜，往往有姜黄作为商品出售，那其实是老姜，市井之人买来生吃，说治疗气滞最为有效。医家治疗气病的方剂中，也时常使用它。
蓬莪术，生长在西戎及广南各州，如今江浙地区也有生长。三月生出苗，在田野中。茎如铜钱大小，高二尺；叶片青白色，长一、二尺，宽五寸以上，颇像荷花的叶子；五月开花成穗状，黄色，花头微紫；根像生姜，而莪术在根下，形状像鸡、鸭卵，大小不固定。九月采集，削去粗皮，蒸熟，晒干使用。此物极其坚硬难捣碎处理，用时，在热灰火中煨透，趁热放入臼中捣碎，就碎得像粉一样。古方中不见使用。如今医家治疗积聚诸气是最要的药物，与京三棱同用，效果很好。妇人药中也多使用。
Tulip (Yujin), detailed under the entry for Wenju Yujin.
Jianghuang (Curcuma Longa), old records do not state its place of origin; currently, it is abundant in Jiang, Guang, and Shuchuan regions. The leaves are green, approximately one to two chi long and three to four cun wide, with diagonal veins resembling those of a red banana leaf but smaller; the flowers are red and white, gradually withering by Mid-Autumn Festival, emerging only in late spring; the flowers appear first, followed by the leaves, and it does not bear fruit. The rhizome is coiled, yellow, similar to ginger but rounder, with nodes. Some say that true Jianghuang refers to old ginger planted for over three years, which can flower; the flowers grow near the root base, similar to lotus roots, with hard nodes, possessing a pungent aroma, found where ginger is cultivated. Roots are harvested in August, sliced, and dried in the sun. People in Shu use it to treat abdominal distension due to Qi stagnation and postpartum blood stasis attacking the heart, with remarkable efficacy. Barbarians eat it raw, claiming it can dispel evil influences and ward off malignancy. Upon examination, Yujin, Jianghuang, and Ezhu are similar substances. Su Gong failed to distinguish them carefully, treating them as one entity. Chen Cangqi resolved this dispute by stating: Ezhu is bitter in taste and green in color; Jianghuang is acrid in taste, warm in nature, and yellow in color; Yujin is bitter in taste, cold in nature, and red in color, primarily used to treat febrile diseases in horses. These three substances differ, and their applications are entirely distinct. Furthermore, Liu Yuanlin's commentary on the *Wu Du Fu* states: "Jianghui" is not a single type, describing it as large as a snail, with a strong odor approaching putrefaction; people in the southern lands pound it to make a relish, also known as Lianjiang (Cheap Ginger). It grows among sand and stones and belongs to the ginger family. Its flavor is highly acrid and fragrant; after peeling, it is pickled with black plums and salt juice to be ready for use. It is found in Shian. Based on this, Lianjiang is of the same category but constitutes a distinct item. In the capital region in recent years, ginger has been widely cultivated, and Jianghuang often appears for sale, which is actually old ginger; market vendors buy it and eat it raw, claiming it is most effective for treating Qi disorders. Physicians also frequently incorporate it into major prescriptions for treating Qi-related ailments.
Peng'ezhu (Curcuma Phaeocaulis), originally from Western Regions and various prefectures in Southern Guang, now also found in Jiangsu and Zhejiang. Seedlings emerge in March in fields. The stem is about the size of a coin and two chi high; the leaves are pale green-white, one to two chi long and up to five cun wide, somewhat resembling lotus leaves; in May, it produces yellow spike-like flowers with slightly purple tips; the rhizome resembles ginger, but the Ezhu tuber is located beneath the root, resembling chicken or duck eggs, varying in size. Harvested in September, the coarse skin is peeled off, steamed until cooked, and then dried. This substance is extremely hard and difficult to crush; when needed, it is roasted thoroughly in hot ashes, then pounded in a mortar while hot, breaking down into powder. It is not seen in ancient prescriptions. Currently, it is considered an essential herb for physicians treating accumulations and Qi stagnation; it is effectively used in combination with Jing Sanleng (Burreed Rhizome). It is also commonly used in gynecological formulas.