（稷粟）芦稷益气和中 黍稷清热凉血解暑
稷（专入脾）。有芦稷黍稷之分。芦稷者其形高如芦。实既香美。性复中和。所以为五
谷之长
。而先王以之名官也。味甘气平。故食可以益气和中。宣脾利胃。煎汤以治霍乱吐泻如神。
用此烧酒。可治腹中沉 啾唧。若黍稷之稷。形状似粟。但粟穗则丛聚攒簇。黍稷之粒。则
疏散成枝。黍与黍稷分别。则粘者为黍。而不粘者则为黍稷之稷。昔人于此。纷纷置辨。而
不画一。是亦未分二稷之说矣。黍稷味甘性寒。作饭疏爽。香美可爱。服之可以清热凉血。
解暑止渴。故书载治痈疽发背瘟疫之症。但多食则有冷气内发。（饮黍穣汁即瘥。）烧黍稷则
瓠必死。忌同附子服。
（稷粟）养肾气消胃热
粟米（专入肾。兼入脾胃）。味咸气寒。（时珍曰。粟即粱也。穗大而毛长粒粗者为粱。
穗小
而毛短粒细者为粟。苗俱似芽。种类甚多。）功专入肾养气。及消胃热。凡人病因肾邪。而
见小便不利。消渴泄痢。与脾胃虚热。而见反胃吐食。鼻衄不止者。须当用此调治。以寒能
疗热。咸能入肾。淡能渗湿。粟为谷类。谷又能养脾胃故也。（千金方粟米粉丸。纳七粒。
治反胃吐食。）但此生者硬而难化。（得浆水即化。）熟者滞而难消。故书言此雁食则有足重
难飞之虞。与杏仁同食则有吐泻之虑。不可不熟悉而明辨也。陈者良。
稷（专门入脾经）。有芦稷和黍稷的区别。芦稷的形状高大像芦苇，果实既香又美味，药性平和中正，所以被称为五谷之长。先王因此用“稷”来命名官职。它味甘、气平，所以食用可以益气和中，宣通脾气、利达胃气。煎汤服用治疗霍乱引起的呕吐腹泻，效果神奇。用芦稷酿造的酒，可以治疗腹中沉重嘈杂的感觉。至于黍稷中的稷，形状像粟米，但粟米的穗子是丛聚簇拥在一起的，而黍稷的颗粒则是疏散呈枝状分布的。区分黍和黍稷的方法在于：粘性的是黍，不粘性的是黍稷之稷。过去的人们对此纷纷争辩，观点不一，这也是没有分清两种稷的说法所致。黍稷味甘、性寒，煮饭口感疏爽，香气美味惹人喜爱。服用它可以清热凉血，解暑止渴。所以医书记载它能治疗痈疽、发背、瘟疫等病症。但是多吃会导致冷气内生。（饮用黍穣汁即可痊愈。）烧煮黍稷时葫芦必死，忌与附子同服。
粟米（专门入肾经，兼入脾胃经）。味咸、气寒。（李时珍说：粟就是粱。穗大、毛长、粒粗的是粱；穗小、毛短、粒细的是粟。它们的幼苗都像芽一样，种类很多。）功效专门入肾以养气，以及消除胃热。凡是人因为肾邪致病，出现小便不利、消渴、泄痢等症状，以及因为脾胃虚热，出现反胃吐食、鼻衄不止等症状的，必须用此来调治。因为寒性能治疗热证，咸味能入肾，淡味能渗湿，粟属于谷物类，谷物又能滋养脾胃的缘故。（《千金方》中粟米粉丸，每次纳七粒，治疗反胃吐食。）但是生的粟米质地坚硬难以消化。（遇到浆水就能化开。）熟的粟米性质粘滞难以运化，所以书中说大雁吃了会有脚重难飞的忧虑，与杏仁同食则有引起呕吐腹泻的顾虑，不可不熟悉并明确辨别。陈旧的粟米品质较好。
(Proso Millet and Foxtail Millet) Arundinella sacchariflora (Lujiji) benefits Qi and harmonizes the middle; Panicum miliaceum (Shuji) clears heat, cools blood, and resolves summerheat.
Millet (Ji) [specifically enters the Spleen meridian]. There is a distinction between Lujiji (Arundinella sacchariflora) and Shuji (Panicum miliaceum). Lujiji grows tall like reeds, its grains are fragrant and delicious, and its nature is neutral and balanced, thus it is regarded as the chief of the five grains. The ancient kings named official positions after "Ji". Its flavor is sweet and its qi is neutral, so consuming it can benefit Qi and harmonize the middle, promote the dispersing function of the Spleen and facilitate the descending function of the Stomach. Decoction prepared from it treats vomiting and diarrhea caused by cholera-like disease with miraculous effect. Wine brewed from this can treat a sensation of heaviness and gurgling in the abdomen. As for the "Ji" in Shuji, its shape resembles Foxtail millet (Su), but the panicles of Su are clustered together, whereas the grains of Shuji are scattered and branch-like. To distinguish between Shu (sticky rice/millet) and Shuji: the sticky variety is Shu, while the non-sticky variety is Jii of Shuji. Scholars in the past debated this extensively without consensus, which stems from failing to distinguish between the two types of Ji. Shuji has a sweet flavor and cold nature; when cooked into rice, it is light and refreshing, fragrant and delightful. Ingestion clears heat, cools blood, resolves summerheat, and relieves thirst. Therefore, medical texts record its use in treating carbuncles, back infections, and epidemics. However, excessive consumption may cause internal cold qi to arise. (Drinking juice from the husk of Panicum miliaceum cures this.) Burning Shuji causes gourds to die. It is contraindicated to take with Aconitum carmichaelii (Fuzi, 附子).
(Nourish Kidney Qi, Clear Stomach Heat)
Foxtail Millet (Sumi) [specifically enters the Kidney meridian, and additionally enters the Spleen and Stomach meridians]. Flavor is salty, nature is cold. (Li Shizhen stated: Su is synonymous with Liang. Those with large panicles, long awns, and coarse grains are called Liang; those with small panicles, short awns, and fine grains are called Su. Their seedlings resemble buds, and there are many varieties.) Its efficacy specifically enters the Kidney to nourish Qi and eliminates Stomach heat. For cases where illness arises from Kidney pathogenic factors manifesting as difficult urination, wasting-thirst (Xiaoke, 消渴), dysentery, and diarrhea, or due to deficiency-heat in the Spleen and Stomach manifesting as regurgitation and vomiting, continuous epistaxis, one must use this for regulation. This is because cold nature treats heat, salty flavor enters the Kidney, and bland flavor promotes dampness leaching; furthermore, Su belongs to the grain category, and grains can nourish the Spleen and Stomach. (The *Qianjin Fang* uses Su flour pills, seven grains per dose, to treat regurgitation and vomiting.) However, raw Su is hard and difficult to digest. (It dissolves upon contact with Jiangshui, fermented water.) Cooked Su is sticky and difficult to transform. Thus, texts state that geese eating it risk heavy feet and difficulty flying, and consuming it with Apricot kernels (Xingren, 杏仁) risks causing vomiting and diarrhea. One must be familiar with and clearly distinguish these properties. Old/aged Su is superior.