群芳谱∶石耳，一名灵芝，生天台四明河南宣州黄山巴西边徼诸山石岩上，远望如烟，
庐山
亦有之。状如地耳，山僧采暴馈远，洗去沙土，作茹，胜于木耳。 粤志∶韶阳诸洞多石耳
，其生必于青石。当大雪后，石滋润，微见日色，则石生耳。大者成片如苔藓碧色，望之如
烟，亦微有蒂，大小朵朵如花，烹之面青紫如芙蓉，每当昧爽采集则肥浓，见日渐薄，亦微
化为水。凡香蕈感阴湿之气而成，善发冷气，多和生姜食乃良；惟石耳味甘腴，性平无毒，
多食饫人，能润肌童颜，在木耳、地耳之上。 南粤琐记；凡青石以烈日辄出汗，汗凝结则
成石耳。青为木气故生耳，若白石则否。或曰，此亦蕈之类，浓者蕈，薄者耳。或曰，凡乳
床必因石脉而出，不自顽石出，其在阴洞者为乳床，在阳岩者为石耳。石耳之美，见称于伊芳
尹，其言曰∶汉上石耳，盖上古已珍之矣。
性寒，或曰平，味甘腴，无毒。 药性考石耳寒平，石崖悬珥，气并灵芝。久食色美，
益
精悦神，至老不毁。泻血脱肛，灰服愈矣。 名胜志安吉州梅溪石门中产石耳，食之止热。
青芋 土芋藤 野芋头 鬼芋
汜胜之农书∶芋有六种，五野芋、六青芋，野芋有大毒，杀人。凡芋三年不收，即成野
芋
性滑，下石毒，服食皆忌之。青芋亦有毒，必须灰汁易水煮之，堪食，只宜蒸啖之。中野芋
毒者，令人戟喉音哑、烦闷垂死，以大豆浆或粪汁解之，姜汁亦可。
葛祖遗方∶合麻药，治跌打损伤，痔漏麻风，敷肿毒，止痛，治疮癣，捣敷肿伤。
乳痈野芋头和香糟捣敷。
《群芳谱》记载：石耳，又名灵芝，生长在天台、四明山、河南宣州、黄山、巴西边境等山区的岩石缝隙中，远看如同烟雾。庐山也有出产。其形状像地耳（一种生长在潮湿土壤或腐木上的真菌），山中的僧人采摘后晾晒馈赠远方亲友，洗净沙土后作为蔬菜食用，口感胜过木耳。
《粤志》记载：韶阳各地的洞穴中多产石耳，它必定生长在青色的岩石上。在大雪之后，岩石湿润，微微见到阳光，石耳就会生长出来。大的成片生长，像碧绿色的苔藓，远望如烟，也有微小的蒂柄，大小朵朵如花状。烹煮后面色呈青紫色，像芙蓉花一样。每当黎明时分采集则肉质肥厚浓郁，见到太阳后逐渐变薄，也会微微化为水。凡是香蕈（食用菌）都是感应阴湿之气而形成的，容易引发体内的冷气，因此多与生姜同食才良好；只有石耳味道甘甜丰腴，性质平和，无毒，多吃使人饱足，能滋润肌肤、保持容颜年轻，在木耳和地耳之上。
《南粤琐记》记载：凡是青色岩石在烈日下会“出汗”，汗水凝结就形成了石耳。因为青色属木气，所以生成耳状物，如果是白色石头则不会如此。有人说，这也是蕈类的一种，浓厚的叫蕈，稀薄的叫耳。又有人说，凡是乳床（岩洞钟乳石的一种形态）必定因石脉而出，不是从顽石中直接长出，位于阴暗洞穴中的叫乳床，位于向阳岩壁上的叫石耳。石耳的美味，被伊芳尹所称道，他说：“汉山上的石耳，大概在上古时期就已经被珍视了。”
石耳性寒，有人说性平，味道甘甜丰腴，无毒。
《药性考》记载：石耳性寒或平，生于石崖之上，气息类似灵芝。长期食用能使面色美丽，益精悦神，直到年老身体也不衰败。对于泻血、脱肛等症状，将其烧成灰服用即可痊愈。
《汜胜之农书》记载：芋头有六种，其中第五种是野芋，第六种是青芋。野芋有大毒，能致人死亡。凡是芋头三年不收获，就会变成野芋。野芋性质滑利，能排出石毒，但服食药物时都应忌讳它。青芋也有毒，必须用草木灰汁交换水洗并煮熟后才能吃，只适宜蒸熟食用。中了野芋毒的人，会导致喉咙刺痛、声音嘶哑、烦闷欲死，可以用大豆浆或粪汁来解毒，姜汁也可以。
*Qunfang Pu* records: Shi'er (Stone Ear, a type of edible lichen), also known as Lingzhi (Ganoderma lucidum), grows on the rock crevices of mountains such as Tiantai, Siming Mountain, Xuanzhou in Henan, Huangshan, and the borders of Brazil. From afar, it looks like smoke. It is also found in Mount Lu. Its shape resembles Di'er (Earth Ear, a type of fungus growing on moist soil or rotting wood). Monks in the mountains harvest it, dry it, and send it to distant friends. After washing away the sand and soil, it is cooked as a vegetable and tastes superior to Mu'er (Wood Ear fungus).
*Yuezhi* records: There are many Shi'er in the caves of Shaoyang. It must grow on green rocks. After heavy snow, when the rocks are moist and slightly exposed to sunlight, Shi'er grows. Large patches grow like green moss, looking like smoke from afar, with tiny stalks. The individual clusters resemble flowers. When cooked, they turn blue-purple like hibiscus flowers. They are most plump and rich when harvested at dawn; upon exposure to the sun, they become thinner and may even partially dissolve into water. Generally, Xiangxun (fragrant mushrooms) form by sensing yin and damp qi, and they tend to induce internal cold qi; therefore, they should be eaten with ginger for best results. However, Shi'er has a sweet and rich taste, is neutral in nature, and non-toxic. Eating it in moderation satisfies hunger, nourishes the skin, maintains a youthful appearance, and ranks above Mu'er and Di'er.
*Nanyue Suoji* records: Green rocks "sweat" under the scorching sun, and the condensed sweat forms Shi'er. Because green corresponds to the Wood element, ear-shaped growths occur; this does not happen with white rocks. Some say it is a type of mushroom: thick ones are called mushrooms, thin ones are called ears. Others say that all Ruchuang (stalactite-like formations in caves) emerge due to stone veins, not directly from solid rock. Those in dark caves are called Ruchuang, while those on sunny rock faces are called Shi'er. The delicacy of Shi'er was praised by Yi Fangyin, who said: "Shi'er from Mount Han was valued since ancient times."
Nature: Cold, or some say Neutral. Taste: Sweet and rich. Non-toxic.
*Yaoxing Kao* records: Shi'er is cold or neutral. Hanging on cliff edges, its qi is similar to Lingzhi. Long-term consumption beautifies the complexion, benefits essence, refreshes the spirit, and prevents physical decay even in old age. For symptoms of bleeding diarrhea and rectal prolapse, consuming it as ash cures the condition.
*Mingsheng Zhi* records: Shi'er is produced in Shimen of Meixi, Anji Prefecture. Consuming it clears heat.
Qingyu (Green Taro), Tuyuteng (Taro Vine), Yeyutou (Wild Taro Head), Guiyu (Ghost Taro)
*Sishengzhi Nongshu* records: There are six types of taro. The fifth is Yeye (Wild Taro), and the sixth is Qingyu (Green Taro). Yeye has severe toxicity and can cause death. If taro is left unharvested for three years, it becomes Yeye. Yeye is slippery in nature and can expel stone toxins, but it should be avoided when taking medicinal foods. Qingyu is also toxic; it must be washed with plant ash lye and boiled thoroughly before eating. It is best consumed steamed. Poisoning from Yeye causes throat irritation, hoarseness, restlessness, and near-death states. It can be antidoted with soybean milk or fecal juice; ginger juice is also effective.
*Gezu Yifang* records: Combined with Ma Yao (Cannabis preparations), it treats bruises and traumatic injuries, hemorrhoids with fistulas, leprosy, applies to swellings to relieve pain, treats sores and tinea, and is crushed for application to swollen injuries.
For Rumyong (Mastitis), crush Yeyutou (Wild Taro) with Xiangzao (Fragrant Fermented Rice Lees) and apply externally.