（《纲目》）
【集解】时珍曰∶千年艾出武当太和山中。小茎高尺许。其根如蓬蒿。其叶长寸余，无
尖丫，面青背白。秋开黄花，如野菊而小，结实如青珠丹颗之状。三伏日采叶曝干。叶不似
艾，而作艾香，搓之即碎，不似艾叶成茸也。羽流以充方物。
叶
【气味】辛、微苦，温，无毒。
【主治】男子虚寒，妇人血气诸痛，水煎服之（时珍）。
（《本经》上品）
【释名】藏器曰∶此虽蒿类，经冬不死，更因旧苗而生，故名茵陈，后加蒿字耳。
时珍曰∶按∶张揖《广雅》及《吴普本草》并作因尘，不知何义？
【集解】《别录》曰∶茵陈生太山及丘陵坡岸上，五月及立秋采，阴干。
弘景曰∶今处处有之，似蓬蒿而叶紧细。秋后茎枯，经冬不死，至春又生。
韩保升曰∶叶似青蒿而背白。
大明曰∶茵陈出和州及南山岭上，一名石茵陈。
颂曰∶近道皆有之，不及太山者佳。春初生苗，高三、五寸，似蓬蒿而叶紧细，无花实，
五月、七月采茎叶阴干，今谓之山茵陈。江宁府一种茵陈，叶大根粗，黄白色，至夏有
阶州一种白蒿，亦似青蒿而背白，本土皆以为茵陈入药。今南方医人用山茵陈，乃有
数种。或着其说云∶山茵陈，汴京及北地用者，如艾蒿，叶细而背白，其气亦如艾，味苦，
干则色黑。江南所用者，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。若误作解脾药服，大
茵陈是也。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。今试取汴京所用山茵陈为解肌发汗药，
然少效；江南山茵陈疗伤寒脑痛绝胜。比见诸医议论，谓家茵陈亦能解肌下隔，去胸中烦。
方家少用，但可研作饮服之。本草所无，自出俗方。茵陈蒿当别是一物，主疗自异，不得为
山茵陈也。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，更当考论尔。
曰∶凡使须用叶有八角者，阴干，去根细锉，勿令犯火。
时珍曰∶茵陈昔人多莳为蔬，故入药用山茵陈，所以别家茵陈也。《洪舜俞老圃赋》云∶
酣糟紫姜之掌，沐醯青陈之丝，是也。今淮扬人，二月二日犹采野茵陈苗，和粉面作茵陈饼
食之。后人各据方士所传，遂致淆乱。今山茵陈二月生苗，其茎如艾。其叶如淡色青蒿而背
白，叶歧紧细而扁整。九月开细花黄色，结实大如艾子，花实并与庵 花实相似，亦有无花
实者。
茎叶
【气味】苦，平、微寒，无毒。普曰∶神农、岐伯、雷公∶苦，无毒；黄帝∶辛，无毒。
权曰∶苦、辛，有小毒。
大明曰∶石茵陈∶苦，凉，无毒。伏 砂。
张元素曰∶苦、甘，阴中微阳。入足太阳经。
【主治】风湿寒热邪气，热结黄胆。久服轻身益气耐老。面白悦长年。白兔食之仙（《
本经》）。治通身发黄，小便不利，除头热，去伏瘕（《别录》）。通关节，去滞热，伤寒用
之（藏器）。
石茵陈∶治天行时疾热狂，头痛头旋，风眼疼，瘴疟。女人症瘕，并闪损乏绝（大明）。
【发明】弘景曰∶《仙经》云∶白蒿，白兔食之仙。而今茵陈乃云此，恐是误耳。
宗 曰∶张仲景治伤寒热甚发黄，身面悉黄者，用之极效。一僧因伤寒后发汗不彻，有
留热，面
分之一，十日减三分之二，二十日病悉去。方用山茵陈、山栀子各三分，秦艽、升麻各四钱，
为散。每用三钱，水四合，煎二合，去滓，食后温服，以知为度。此药以山茵陈为本，故书
之。
王好古曰∶张仲景茵陈栀子大黄汤，治湿热也。栀子柏皮汤，治燥热也。如苗涝则湿黄，
苗旱则燥黄。湿则泻之，燥则润之可也。此二药治阳黄也。韩只和、李思训治阴黄，用茵陈
附子汤。大抵以茵陈为君主，而佐以大黄、附子，各随其寒热也。
【附方】旧二，新六。
茵陈羹∶除大热黄胆，伤寒头痛，风热瘴疟，利小便。以茵陈细切，煮羹食之。生食亦
宜。（《食医心镜》）
遍身风痒生疮疥∶用茵陈煮浓汁洗之，立瘥。（《千金方》）
疡风病∶茵陈蒿两握，水一斗五升，煮取七升。先以皂荚汤洗，次以此汤洗之，冷更
作。隔日一洗，不然恐痛也。（崔行功《纂要》）
风疾挛急∶茵陈蒿一斤，秫米一石，曲三斤，和匀，如常法酿酒服之。（《圣济总录》）
痫黄如金，好眠吐涎∶茵陈蒿、白藓皮等分，水二钟，煎服，日二服。（《三十六黄方》）
遍身黄胆∶茵陈蒿一把，同生姜一块，捣烂，于胸前四肢，日日擦之。
男子酒疸∶用茵陈蒿四根，栀子七个，大田螺一个（连壳捣烂）。以百沸白酒一大盏，
冲汁饮之，秘方也。
眼热赤肿∶山茵陈、车前子等分。煎汤调（茶调散），服数服。（《直指方》）
【《本草纲目》】
【集解】李时珍说：千年艾产于武当山太和山中。茎细小，高约一尺。根部像蓬蒿。叶片长一寸多，没有尖角，叶面青色，叶背白色。秋天开黄花，比野菊小，果实像青珠或丹砂颗粒的形状。在三伏天采摘叶片晒干。叶子不像艾草，但有艾草的香气，搓揉即碎，不像艾叶那样能搓成绒。道士们将其作为贡品进献。
叶
【气味】辛味、微苦，性温，无毒。
【主治】男子虚寒证，妇人血气各种疼痛，用水煎服（李时珍）。
（《神农本草经》上品）
【释名】陶弘景说：这虽然属于蒿类，但经过冬天不死，而是依靠旧苗生长，所以名叫茵陈，后来才加上“蒿”字。
李时珍说：查考张揖的《广雅》及《吴普本草》都写作“因尘”，不知道是什么意思？
【集解】《名医别录》说：茵陈生长在泰山及丘陵坡岸上，五月和立秋时采集，阴干。
陶弘景说：现在到处都有，样子像蓬蒿但叶子紧细。秋后茎枯死，经过冬天不死，到春天又生发。
韩保升说：叶子像青蒿但背面白色。
孟洗（大明）说：茵陈出在和州及南山岭上，一名石茵陈。
苏颂说：附近道路都有，不如泰山的佳。春初生苗，高三五寸，像蓬蒿但叶子紧细，无花实，五月、七月采茎叶阴干，现在叫作山茵陈。江宁府有一种茵陈，叶子大根粗，黄白色，到了夏天有阶州一种白蒿，也像青蒿但背面白色，当地人都把它当作茵陈入药。现在南方医生用的山茵陈，有好几种。有人解释说：山茵陈，汴京及北方地区使用的，像艾蒿，叶子细而背白，气味也像艾，味道苦，干了颜色变黑。江南地区使用的，茎叶都像家茵陈但更大，高三四尺，气味极香，味道甘辛，俗名也叫龙脑薄荷。吴地所用的，是石香薷，叶子极细，色黄味辛，非常香烈，性温。如果误作解脾药服用，就是大茵陈了。大体上世间的方子用山茵陈治疗脑痛，解除伤寒发汗，运行肢节滞气，化痰利膈，治疗劳倦非常重要。详细查看本草正经，只提到治疗黄疸、利小便，与世间方子都不对应。现在试着取汴京所用的山茵陈作为解肌发汗药，然而效果很少；江南的山茵陈治疗伤寒脑痛极好。近来见到各位医生议论，说家茵陈也能解肌下隔，去除胸中烦闷。方书少用，但可以研末冲服。本草中没有记载，出自民间方子。茵陈蒿应当是另一种东西，主治功能自然不同，不能混同于山茵陈。这种说法也未必可信。但如果比较功效，则江南产的较好；从经典记载来看，则不是本草所出的品种。医方所用，更应当考证讨论。
雷敩说：凡是使用必须选用叶子有八个角的，阴干，去根细锉，不要让火接触。
李时珍说：茵陈过去很多人种植作为蔬菜，所以入药用山茵陈，以此来区别家茵陈。《洪舜俞老圃赋》说：“酣糟紫姜之掌，沐醯青陈之丝”，指的就是这个。现在淮扬人，二月二日还采摘野茵陈苗，和粉面做成茵陈饼食用。后人各自依据方士所传，导致混淆混乱。现在山茵陈二月生苗，茎像艾草。叶子像淡色青蒿但背面白色，叶歧紧细而扁整。九月开细黄花，果实大如艾子，花实都与菟丝子的花实相似，也有不开花结果的。
茎叶
【气味】苦味，性平、微寒，无毒。雷敩说：神农、岐伯、雷公认为：苦味，无毒；黄帝认为：辛味，无毒。
甄权说：苦、辛，有小毒。
孟洗（大明）说：石茵陈：苦味，凉，无毒。伏砂。
张元素说：苦、甘，阴中微阳。入足太阳经。
【主治】风湿寒热邪气，热结黄疸。久服轻身益气耐老。面白悦长年。白兔吃了成仙（《神农本草经》）。治疗通身发黄，小便不利，除头热，去除伏瘕（《名医别录》）。通关节，去滞热，伤寒用它（陶弘景）。
石茵陈：治疗天行时疾热狂，头痛头旋，风眼疼，瘴疟。女人症瘕，并闪损乏绝（孟洗）。
【发明】陶弘景说：《仙经》说：白蒿，白兔吃了成仙。而现在茵陈也说这个，恐怕是错误吧。
寇宗奭说：张仲景治疗伤寒热甚发黄，身面悉黄的，用它极有效。一位僧人因为伤寒后发汗不彻底，有留热，面……（此处原文似有缺漏，依文意补全逻辑）……分之一，十日减三分之二，二十日病悉去。方用山茵陈、山栀子各三分，秦艽、升麻各四钱，为散。每用三钱，水四合，煎二合，去滓，食后温服，以知为度。此药以山茵陈为本，所以记录下来。
王好古说：张仲景茵陈栀子大黄汤，治疗湿热。栀子柏皮汤，治疗燥热。如果苗涝则湿黄，苗旱则燥黄。湿则泻之，燥则润之即可。这两种药治疗阳黄。韩祗和、李思训治疗阴黄，用茵陈附子汤。大体以茵陈为君主，而佐以大黄、附子，各随其寒热而定。
【附方】旧方二首，新方六首。
茵陈羹：除大热黄疸，伤寒头痛，风热瘴疟，利小便。将茵陈细切，煮羹食用。生吃也适宜。（《食医心镜》）
遍身风痒生疮疥：用茵陈煮浓汁洗之，立即痊愈。（《千金方》）
疡风病：茵陈蒿两握，水一斗五升，煮取七升。先用皂荚汤洗，再用此汤洗，冷后更做。隔日洗一次，否则恐痛。（崔行功《纂要》）
风疾挛急：茵陈蒿一斤，秫米一石，曲三斤，和匀，如常法酿酒服之。（《圣济总录》）
痫黄如金，好眠吐涎：茵陈蒿、白藓皮等分，水二钟，煎服，日二服。（《三十六黄方》）
遍身黄疸：茵陈蒿一把，同生姜一块，捣烂，于胸前四肢，日日擦之。
男子酒疸：用茵陈蒿四根，栀子七个，大田螺一个（连壳捣烂）。以百沸白酒一大盏，冲汁饮之，秘方也。
眼热赤肿：山茵陈、车前子等分。煎汤调（茶调散），服数服。（《直指方》）
[Compendium of Materia Medica]
[Collected Explanations] Li Shizhen states: Qian Nian Ai (Mugwort of Thousand Years) grows in the Taihe Mountain area of Wudang Mountain. The stems are slender, about one chi high. The root resembles Artemisia lavandulaefolia (Pensong). The leaves are over one cun long, without pointed lobes, green on the surface and white underneath. It blooms with yellow flowers in autumn, smaller than wild chrysanthemum, bearing fruits resembling green pearls or cinnabar grains. Leaves are harvested during the three dog days of summer and dried in the sun. The leaves do not resemble Ai Ye (Artemisiae Argyi Folium), but possess an ai-like aroma; they crumble when rubbed, unlike Ai Ye which forms a fluff. Daoist priests use it as a tribute item.
Leaf
[Properties and Flavor] Pungent, slightly bitter, warm, non-toxic.
[Indications] Deficiency-cold in men, various blood-qi pains in women; decoct in water and take orally (Li Shizhen).
(Shennong Bencao Jing, Upper Grade)
[Names] Tao Hongjing says: Although this belongs to the mugwort category, it does not die after winter, but regenerates from old stalks, hence named Yin Chen (Yinchen Herba); the character 'Hao' was added later.
Li Shizhen says: According to Zhang Yi's Guangya and Wu Pu Bencao, it is written as "Yin Chen" (Dust Accumulation), the meaning of which is unknown?
[Collected Explanations] Mingyi Bielu says: Yin Chen grows on Mount Tai and on hillsides and slopes. It is harvested in May and at the Start of Autumn, then dried in the shade.
Tao Hongjing says: It is now found everywhere, resembling Pensong but with tighter, finer leaves. After autumn, the stalks wither, but it survives the winter and sprouts again in spring.
Han Baosheng says: The leaves resemble Qing Hao (Artemisiae Annuae Herba) but are white on the back.
Meng Xi (Da Ming) says: Yin Chen comes from Hezhou and the southern mountain ridges, also known as Shi Yin Chen (Stone Yin Chen).
Su Song says: It is available along nearby roads, but those from Mount Tai are superior. In early spring, seedlings emerge, three to five cun high, resembling Pensong with tight, fine leaves, without flowers or fruits. Stalks and leaves are harvested in May and July and dried in the shade; this is now called Shan Yin Chen (Mountain Yin Chen). In Jiangning Prefecture, there is a type of Yin Chen with large leaves and thick roots, yellowish-white. By summer, there is a Bai Hao (White Mugwort) in Jiazhou that also resembles Qing Hao with white backs; locals all use it as Yin Chen for medicine. Currently, doctors in the south use several types of Shan Yin Chen. Some explanations state: The Shan Yin Chen used in Bianjing and northern regions resembles Ai Hao (Mugwort), with fine, white-backed leaves, an aroma like Ai, bitter taste, turning black when dry. Those used in Jiangnan have stalks and leaves similar to Jia Yin Chen (Domestic Yin Chen) but larger, three to four chi high, extremely fragrant, with a sweet and pungent taste, commonly called Long Nao Bo He (Brain Mint). The one used in Wu region is Shi Xiang Ru (Elsholtzia splendens), with very fine leaves, yellow color, pungent taste, highly aromatic, and warm nature. If mistakenly taken as a splea-relaxing medicine, it becomes Da Yin Chen. Generally, worldly prescriptions use Shan Yin Chen to treat brain pain, induce sweating to relieve shanghan, move stagnant qi in limbs and joints, resolve phlegm and benefit the diaphragm, and treat fatigue most effectively. Detailed examination of canonical materia medica only mentions treating jaundice and promoting urination, which does not match worldly prescriptions. Now, attempting to use Shan Yin Chen from Bianjing as a muscle-releasing and sweating agent yields little effect; however, Shan Yin Chen from Jiangnan is excellent for treating shanghan brain pain. I have recently seen discussions among physicians stating that Jia Yin Chen can also release the muscle layer, descend obstruction, and remove chest irritability. Prescribers rarely use it, but it can be ground and taken as a drink. This is not recorded in Bencao but originates from folk prescriptions. Yin Chen Hao should be a different substance with distinct indications and cannot be conflated with Shan Yin Chen. This view may not be reliable. However, comparing efficacy, the Jiangnan variety is superior; according to classics, it is not from Bencao. Medicinal prescriptions should be further investigated.
Lei Xiao says: When using, select those with eight-angled leaves, dry in shade, remove roots, cut finely, and avoid fire.
Li Shizhen says: Yin Chen was often cultivated as a vegetable in the past, so Shan Yin Chen is used for medicine to distinguish it from Jia Yin Chen. Hong Shunyu's Lao Pu Fu states: "Intoxicated with purple ginger palms, bathed in vinegar with green Yin Chen threads," referring to this. People in Huaiyang still pick wild Yin Chen seedlings on the second day of the second lunar month, mixing them with flour to make Yin Chen cakes. Later generations, relying on transmitted alchemical methods, caused confusion. Currently, Shan Yin Chen sprouts in February, with stalks like Ai. Leaves resemble pale Qing Hao with white backs, finely divided, tight, flat, and neat. Small yellow flowers bloom in September, fruits are as large as Ai seeds; flowers and fruits resemble Tusi Zi (Cuscutae Semen), though some have no flowers or fruits.
Stalks and Leaves
[Properties and Flavor] Bitter, neutral, slightly cold, non-toxic. Lei Xiao states: Shennong, Qibo, and Lei Xiao: Bitter, non-toxic; Huangdi: Pungent, non-toxic.
Zhen Quan says: Bitter, pungent, slightly toxic.
Meng Xi (Da Ming) says: Shi Yin Chen: Bitter, cool, non-toxic. Fu Sha.
Zhang Yuansu says: Bitter, sweet, slightly yang within yin. Enters the Foot-Taiyang Meridian.
[Indications] Wind-dampness, cold-heat pathogenic factors, heat accumulation jaundice. Long-term use lightens the body, benefits qi, promotes longevity, whitens the face, and enhances years. White rabbits eating it become immortal (Shennong Bencao Jing). Treats generalized jaundice, difficult urination, removes head heat, and eliminates hidden masses (Mingyi Bielu). Opens joints, removes stagnant heat, used for shanghan (Tao Hongjing).
Shi Yin Chen: Treats epidemic febrile diseases with mania, headache, vertigo, wind-eye pain, and malarial fever. Treats women's fixed masses and traumatic injuries with exhaustion (Meng Xi).
[Innovations] Tao Hongjing says: The Immortal Classics state: White Hao, if eaten by white rabbits, makes them immortal. But now Yin Chen claims this, which is likely an error.
Kou Zongshi says: Zhang Zhongjing uses it with great efficacy for shanghan with severe heat causing jaundice, where the body and face are completely yellow. A monk, after shanghan, had incomplete sweating leading to residual heat... [text fragment] ...one-tenth, reduced by two-thirds in ten days, and cured in twenty days. The prescription uses Shan Yin Chen and Shan Zhi Zi (Gardeniae Fructus) each 3 fen, Qin Jiao (Gentianae Radix) and Sheng Ma (Cimicifugae Rhizoma) each 4 qian, ground into powder. Take 3 qian each time, decoct in 4 he of water until 2 he remain, strain, and take warm after meals, stopping when effective. This medicine takes Shan Yin Chen as the base, so it is recorded here.
Wang Haogu says: Zhang Zhongjing's Yin Chen Zhi Zi Da Huang Tang treats damp-heat. Zhi Zi Bai Pi Tang treats dry-heat. If seedlings suffer waterlogging, it causes damp-yellow; if drought, dry-yellow. Dampness requires purging, dryness requires moistening. These two medicines treat Yang Jaundice. Han Zhihe and Li Sixun treat Yin Jaundice using Yin Chen Fuzi Tang. Generally, Yin Chen serves as the sovereign herb, assisted by Da Huang (Rhei Radix et Rhizoma) or Fuzi (Aconiti Lateralis Radix Praeparata), depending on cold or heat.
[Attached Prescriptions] Two old, six new.
Yin Chen Geng: Clears severe heat jaundice, shanghan headache, wind-heat malarial fever, promotes urination. Cut Yin Chen finely, decoct as soup and eat. Raw consumption is also suitable (Shiyi Xinjing).
Generalized skin itching with sores and scabies: Wash with concentrated decoction of Yin Chen; heals immediately (Qianjin Fang).
Yu Feng Disease: Hold two handfuls of Yin Chen Hao, boil in 1.5 dou of water until 7 sheng remain. First wash with Sapo Gum decoction, then wash with this decoction, cooling it before reuse. Wash every other day, otherwise it may cause pain (Cui Xinggong's Zuanyao).
Wind disease with spasms and tightness: One jin of Yin Chen Hao, one shi of Sorghum, three jin of Qu (yeast), mix evenly, brew wine according to standard method, and drink (Shengji Zonglu).
Epileptic jaundice like gold, excessive sleepiness and salivation: Equal parts Yin Chen Hao and Baixianpi (Dictamni Cortex), decoct in two zhong of water, take twice daily (San Shi Liu Huang Fang).
Generalized jaundice: One handful of Yin Chen Hao, one piece of fresh ginger, pound into paste, rub daily on chest and limbs.
Male Alcohol Jaundice: Four roots of Yin Chen Hao, seven Zhi Zi, one large river snail (pounded with shell). Pour one large cup of boiling white wine over the juice and drink; a secret formula.
Hot red swollen eyes: Equal parts Shan Yin Chen and Cheqianzi (Plantaginis Semen). Decoct in water to prepare Chacha San (Tea-Powder Dispersion), take several doses (Zhizhi Fang).