（《日华》）
【校正】原混乌芋下，今分出。仍并入《图经》外类剪刀草。
【释名】借姑（《别录》）、水萍（《别录》）、河凫茈（《图经》）、白地栗（同上），苗名
剪刀草
根岁生十二子，如慈菇之乳诸子，故以名之。作茨菰者非矣。河凫茈、白地栗，所以别乌芋
之凫茈、地栗也。剪刀、箭搭、槎丫、燕
【集解】《别录》曰∶借姑，三月三日采根，曝干。
弘景曰∶借姑生水田中。叶有丫，状如泽泻。其根黄，似芋子而小，煮之可啖。
恭曰∶慈菇生水中。叶似 箭之镞，泽泻之类也。
颂曰∶剪刀草，生江湖及汴洛近水河沟沙碛中。叶如剪刀形。茎干似嫩蒲，又似三棱。
苗甚软，其色深青绿。每丛十余茎，内抽出一、两茎，上分枝，开小白花，四瓣，蕊深黄色。
根大者如杏，小者如栗，色白而莹滑。五、六、七月采叶，正、二月采根，即慈菇也。煮熟
味甘甜
时珍曰∶慈姑生浅水中，人亦种之。三月生苗，青茎中空，其外有棱。叶如燕尾，前尖
后歧。霜后叶枯，根乃练结，冬及春初，掘以为果，须灰汤煮熟，去皮食，乃不麻涩戟人咽
也。嫩茎亦可炸食。又取汁，可制粉霜、雌黄。又有山慈菇，名同实异，见草部。
根
【气味】苦、甘，微寒，无毒。
大明曰∶冷，有毒。多食，发虚热，及肠风痔漏，崩中带下，疮疖。以生姜同煮佳。怀
孕人不可食。诜曰∶吴人常食之，令人发香港脚瘫缓风，损齿失颜色，皮肉干燥。猝食之，使
人干呕也。
【主治】百毒，产后血闷，攻心欲死，产难胞衣不出，捣汁服一升。又下石淋（苏恭）。
叶
【主治】诸恶疮肿，小儿游瘤丹毒，捣烂涂之，即便消退，甚佳（苏颂）。治蛇、
虫咬，捣烂封之（大明）。调蚌粉，
（出自《日华子本草》）
【校正】原书将其混在乌芋条目下，现将其分出。仍将其并入《图经》的外类“剪刀草”中。
【释名】借姑（出自《名医别录》）、水萍（出自《名医别录》）、河凫茈（出自《本草图经》）、白地栗（同上），其苗名为剪刀草。
根部每年生出十二个子块，如同慈菇哺育众多子块一样，因此得名。称之为“茨菰”是错误的。“河凫茈”和“白地栗”是为了与乌芋的“凫茈”、“地栗”相区别。剪刀、箭搭、槎丫、燕尾（均为别名）。
【集解】《名医别录》记载：借姑，于三月三日采集根部，晒干。
陶弘景说：借姑生长在水田中。叶子有分叉，形状像泽泻。其根呈黄色，比芋头小，煮熟后可以食用。
苏恭说：慈菇生长在水中。叶子像箭的箭头，属于泽泻一类。
苏颂说：剪刀草，生长在江湖以及汴洛附近近水的河沟沙石中。叶子像剪刀的形状。茎干像嫩蒲草，又像三棱草。苗非常柔软，颜色深青绿。每丛有十多茎，中间抽出一两茎，上面分枝，开小白花，四瓣，花蕊深黄色。根大的像杏子，小的像栗子，颜色白而晶莹光滑。五、六、七月采集叶子，正、二月采集根部，这就是慈菇。煮熟后味道甘甜。
李时珍说：慈姑生长在浅水中，人们也种植它。三月生苗，青色的茎中空，外面有棱。叶子像燕子的尾巴，前面尖后面分叉。霜降后叶子枯萎，根部才紧密结实，冬天及初春挖掘作为果实，必须用灰汤煮熟，去皮食用，才不会麻涩刺人咽喉。嫩茎也可以油炸食用。又取其汁液，可以制作粉霜、雌黄。还有山慈菇，名称相同但实质不同，见草部。
根
【气味】苦、甘，微寒，无毒。
孟诜说：性冷，有毒。多吃会引发虚热，以及肠风痔漏、崩漏带下、疮疖。与生姜同煮较好。孕妇不可食用。
陈藏器说：吴地人经常食用它，使人患上香港脚（足部肿痛麻木的风湿病）、瘫缓风，损害牙齿，失去光泽，皮肤肌肉干燥。突然吃多了，使人干呕。
【主治】各种毒邪，产后血气郁闷，攻心欲死，难产胎盘不出，捣汁服用一升。又能治疗石淋（苏恭）。
叶
【主治】各种恶疮肿毒，小儿游瘤丹毒，捣烂涂抹，立刻消退，效果很好（苏颂）。治疗蛇、虫咬伤，捣烂封敷（孟诜）。调和蚌粉，
(From *Ri Hua Ben Cao*)
[Correction] Originally mixed under the entry for *Cyperus rotundus* (Purple Nut Sedge), it is now separated. It is still incorporated into the "Outer Class" of *Jiandao Cao* (Scissor Grass) in *Tu Jing*.
[Names] Jiegu (from *Bie Lu*), Shuiping (from *Bie Lu*), He Fuzi (from *Tu Jing*), Baidili (ibid.). The name of the seedling is Jiandao Cao.
The root produces twelve offshoots annually, much like the mother corm nurturing multiple new corms, hence its name. Calling it *Cigu* is incorrect. "He Fuzi" and "Baidili" are used to distinguish it from the *Fuzi* and *Dili* of *Cyperus rotundus*. [Other names include] Jiandao, Jianda, Chaya, Yanwei.
[Collection and Explanation] *Bie Lu* states: Collect the roots of Jiegu on the third day of the third lunar month and dry them in the sun.
Tao Hongjing says: Jiegu grows in paddy fields. The leaves have lobes, resembling *Alisma orientale* (Zexie). Its roots are yellow, smaller than taro, and edible when boiled.
Su Gong says: Cigu grows in water. The leaves resemble arrowheads; it belongs to the *Alisma* category.
Su Song says: Jiandao Cao grows in rivers, lakes, and sandy banks near waterways in Bianluo. The leaves are shaped like scissors. The stem resembles tender cattail or *Samara* (Sanleng). The seedlings are very soft and dark greenish-blue. Each clump has over ten stems, among which one or two emerge centrally, branching at the top to open small white flowers with four petals and deep yellow stamens. The roots are as large as apricots or as small as chestnuts, white, bright, and smooth. Leaves are collected in the fifth, sixth, and seventh months; roots are collected in the first and second months; this is Cigu. When cooked, it tastes sweet.
Li Shizhen says: Cigu grows in shallow water and is also cultivated by people. Seedlings emerge in March; the green stems are hollow with external ridges. The leaves resemble swallow tails, pointed at the front and forked at the back. After frost, the leaves wither, and the roots become compact. They are dug up in winter and early spring as food. They must be boiled thoroughly in ash-water, peeled, and eaten to avoid a numbing, astringent sensation that irritates the throat. Tender stems can also be fried. Its juice can be used to make powder frost and realgar. There is also *Shan Cigu* (Mountain Cigu); although named similarly, it is different in substance, see the Herb section.
Root
[Aroma and Flavor] Bitter, sweet, slightly cold, non-toxic.
Meng Shen says: Cold nature, toxic. Excessive consumption induces deficiency-heat, intestinal wind, hemorrhoids, metrorrhagia, leukorrhea, and carbuncles. It is best cooked with fresh ginger. Pregnant women should not eat it.
Chen Cangqi says: People in Wu often eat it, causing Hong Kong foot (podagra/swollen feet), paralysis, dental damage, loss of luster, and dry skin and flesh. Sudden ingestion causes dry heaving.
[Indications] Various toxins, postpartum blood stagnation causing cardiac oppression and impending death, difficult labor with retained placenta. Crush and take one sheng of the juice. Also treats stone strangury (Su Gong).
Leaves
[Indications] Various malignant sores and swellings, pediatric wandering tumor and erysipelas. Crush and apply externally; it subsides immediately, which is very effective (Su Song). Treats snake and insect bites; crush and apply as a poultice (Meng Shen). Mix with clam powder,