南烛，即乌米饭树也。味苦，气平，无毒。入肾。治一切风痰，悦颜色耐老，坚筋骨健
行，
久服，身轻不饥。多服，发白变黑。此物草木之王，专益精而变白，老人尤宜服之。味虽苦
而不寒，气甚平，有益，乃续命之津、延龄之液也。世人不知用之，殊可惜。春间采嫩叶约
二十斤，用蒸笼在饭锅蒸之，虽历铁器无妨。否则，必须砂锅内蒸熟，晒干为末。饭锅不能
蒸，可用米煮粥上蒸之亦妙。不蒸熟而阴干者，无用。大约一斤南烛叶末，加入桑叶一斤、
熟地二斤、山茱萸一斤、白果一斤、花椒三两、白术二斤，为末，蜜为丸，白滚水送下一两
，每日于早晨服之。不特变白甚速，而且助阳补阴，延年益算。鄙意加入人参二两，尤神之
神也。倘命门寒者，加入巴戟天一斤，殊妙。
南烛叶固佳，而南烛子尤佳，深秋结实，先红后紫，其味甘而酸，入肾、肝二经，胜于
南烛
之叶。添精益髓，舒筋明目，久服延年。余更有一方，用南烛子者二斤，捣烂，入白果去壳
四两，同捣，入山药末一斤、茯苓四两、芡实半斤，同捣为饼，火焙干，为末。入枸杞子一
斤、熟地一斤、山茱萸一斤、桑叶末一斤，嫩叶为妙，巨胜子半斤，共为末，蜜为丸。每日
早晨，老酒送下五钱，一月白发变黑矣，且能颜色如童子。此方不寒不热，自是生精圣方，
修服必有利益也。
或问变白药多，何吾子独称南烛之子？盖乌须药，多是气苦寒，恐有碍于脾胃。惟南烛
气味
和平，而子尤加甘温，益肾之余，更能开胃健脾，真变白之神品、滋颜之妙药。牧童采食，
辄止饥，此非明验欤。
或问南烛之黑须，吾子大肆阐扬，然未见子之自验也。曰∶吾尚论《本草》，实欲阐发
各药
之微。南烛黑须，古人有服之而验者，不必铎之自验也。江南人多采之以煮饭，白米辄变为
黑，故俗名“乌米饭”，非有据之谈乎。
南烛，就是乌米饭树。味道苦，性质平和，没有毒性。归入肾经。治疗各种风痰，使面色悦泽、延缓衰老，坚固筋骨、强健行走能力，长期服用，身体轻盈且不感到饥饿。多服，可使白发变黑。这是草木中的王者，专门补益精髓并使头发变白，老年人尤其适宜服用。味道虽然苦但不寒凉，气性非常平和，有益处，是延续生命的津液、延长寿命的液体。世人不知道使用它，非常可惜。春天采集嫩叶大约二十斤，用蒸笼在饭锅上蒸制，即使经过铁器也没有妨碍。否则，必须在砂锅内蒸熟，晒干后研成粉末。如果饭锅不能蒸，可以用米煮粥在上面蒸也是极好的。不蒸熟而阴干的，没有用处。大约一斤南烛叶末，加入桑叶一斤、熟地黄二斤、山茱萸一斤、白果一斤、花椒三两、白术二斤，研成粉末，蜂蜜制成丸药，用白开水送服一两，每天早晨服用。不仅使白发变黑很快，而且能助阳补阴，延年益寿。我的意见是加入人参二两，效果更是神奇。如果是命门火衰（肾阳不足）的人，加入巴戟天一斤，特别妙。
南烛叶固然好，但南烛子更好，深秋结果实，先红后紫，味道甘甜而酸，归入肾、肝二经，胜过南烛的叶子。增添精益髓，舒展筋骨、明目，长期服用可延年益寿。我还有一个方子，使用南烛子二斤，捣烂，加入去壳白果四两，一同捣碎，加入山药末一斤、茯苓四两、芡实半斤，一同捣成饼状，用火焙干，研成粉末。加入枸杞子一斤、熟地黄一斤、山茱萸一斤、桑叶末一斤（嫩叶为佳）、巨胜子（黑芝麻）半斤，共同研成粉末，蜂蜜制成丸药。每天早晨，用老酒送服五钱，一个月白发就能变黑，而且能使面色像童子一样红润。这个方子不寒不热，自然是生精的圣方，坚持服用必定有利益。
有人问：变白的药很多，为什么我唯独称赞南烛的子？大概黑发药，多是气味苦寒，恐怕会损害脾胃。只有南烛气味和平，而子更加甘温，在补肾之余，更能开胃健脾，真是变白的神品、滋润容颜的妙药。牧童采摘食用，往往能止住饥饿，这不是明显的证据吗？
有人问：南烛黑发，我大力宣扬，然而没有看到你亲自验证的例子。我说：我尚且评论《本草》，实在想要阐发各药的微妙之处。南烛黑发，古人有服用而见效的，不必是我陈士铎亲自验证。江南人多采集它来煮饭，白米就变成黑色，所以俗名“乌米饭”，这不是有根据的谈论吗？
Nanzhu (Cornus officinalis branch/leaf), also known as the Wumi rice tree. It has a bitter taste, a neutral nature, and is non-toxic. It enters the Kidney meridian. It treats all kinds of wind-phlegm, enhances complexion and delays aging, strengthens sinews and bones for robust movement, and with long-term use, makes the body feel light and suppresses hunger. With excessive use, it can turn white hair black. This substance is the king among herbs, specifically benefiting essence and turning hair white; it is especially suitable for the elderly. Although its taste is bitter, it is not cold in nature, and its qi is very neutral and beneficial; it is the fluid that prolongs life and the liquid that extends longevity. People nowadays do not know how to use it, which is truly a pity. In spring, collect about twenty jin (approx. 10 kg) of tender leaves, steam them in a steamer over a rice pot. Even if iron vessels are used, there is no harm. Otherwise, they must be steamed in a clay pot until cooked, dried, and then ground into powder. If the rice pot cannot be used for steaming, steaming them over porridge made from rice is also excellent. Those that are not steamed but dried in the shade are useless. Take approximately one jin of Nanzhu leaf powder, add one jin of Sangye (Mulberry Leaf), two jin of Shudihuang (Prepared Rehmannia Root), one jin of Shanzhuyu (Cornus Officinalis Fruit), one jin of Baiguo (Ginkgo Seed), three liang (approx. 150 g) of Huajiao (Zanthoxylum Bungeanum), and two jin of Baizhu (Atractylodes Macrocephala Rhizome). Grind into powder, form pills with honey, and take one liang with plain boiled water every morning. Not only does it turn white hair black rapidly, but it also supports yang and nourishes yin, extending lifespan and increasing longevity. My suggestion is to add two liang of Renshen (Ginseng), which would make the effect even more miraculous. For those with Mingmen fire deficiency (Kidney Yang deficiency), adding one jin of Bajitian (Morinda Officinalis Root) is particularly effective.
Nanzhu leaves are indeed good, but Nanzhu fruits are even better. They bear fruit in late autumn, changing from red to purple, with a sweet and sour taste. They enter the Kidney and Liver meridians and are superior to the leaves of Nanzhu. They enrich essence and marrow, relax sinews, improve vision, and with long-term use, extend life. I have another prescription using two jin of Nanzhu fruits. Mash them thoroughly, add four liang of peeled Baiguo (Ginkgo Seeds), and mash together. Add one jin of Shanyao (Dioscorea Opposite-leaf Rhizome) powder, four liang of Fuling (Poria), and half a jin of Qianshi (Euryale Seed), mash together into cakes, bake dry over fire, and grind into powder. Add one jin of Gouqizi (Lycium Barbarum Fruit), one jin of Shudihuang (Prepared Rehmannia Root), one jin of Shanzhuyu (Cornus Officinalis Fruit), one jin of Sangye powder (tender leaves are best), and half a jin of Jushengzi (Sesamum Indicum Seed). Grind all into powder, form pills with honey. Every morning, take five qian (approx. 25 g) delivered with aged wine. Within one month, white hair will turn black, and the complexion will become like that of a child. This formula is neither cold nor hot; it is naturally a sacred method for generating essence. Consistent use will surely bring benefits.
Someone asked: There are many medicines for turning hair white/black, why do you exclusively praise the fruit of Nanzhu? Generally, hair-darkening herbs tend to have bitter and cold properties, which may hinder the Spleen and Stomach. Only Nanzhu has a neutral and harmonious nature, and its fruit is even more sweet and warm. Besides benefiting the Kidney, it can further stimulate appetite and strengthen the Spleen and Stomach. It is truly a divine product for darkening hair and a wonderful medicine for nourishing the face. Shepherds pick and eat it to relieve hunger; is this not clear evidence?
Someone asked: You greatly extol the hair-darkening effects of Nanzhu, yet I have not seen your own verification. I replied: I am commenting on the Bencao (Materia Medica) to elucidate the subtleties of various herbs. The fact that Nanzhu darkens hair has been verified by ancient practitioners who used it; it is not necessary for me, Chen Shiduo, to personally verify it. People in Jiangnan often collect it to cook rice, turning white rice black, hence the common name "Wumi Rice" (Black Rice). Is this not a well-founded discussion?