（五果类一十一种）
（《别录》下品）
【释名】嘉庆子。
时珍曰∶按∶罗愿《尔雅翼》云∶李乃木之多子者，故字从木、子。窃谓木之多子者多
矣，何独李称木子耶？按∶《素问》言∶李味酸属肝，东方之果也
。则李于五果属木，故得专称尔。今人呼干李为嘉庆子。按∶韦述《两京记》云∶东都嘉庆
坊有美李，人称为嘉庆子。
久之称谓既熟，不复知其所自矣。梵书名李曰居陵迦。
【集解】弘景曰∶李类甚多。京口有麦李，麦秀时熟，小而肥甜，核不入药。姑熟有南
居李，解核如杏子形者，入药为佳。
志曰∶李有绿李、黄李、紫李、牛李、水李，并甘美堪食，核不中用。有野李，味苦，
核仁入药。
颂曰∶李处处有之。郭璞注《尔雅》∶休，乃无实李也。一名赵李。痤（音磋），乃接虑
李也。一名麦李。细熟有沟道，与麦同熟。驳，乃赤李也。陶氏所谓南居李，今不复识。医
家但用核若杏核者。
宗 曰∶李树大者高丈许。一种御李子，大如樱桃，红黄色，先诸李熟，医家用者亦少。
时珍曰∶李，绿叶白花，树能耐久，其种近百。其子大者如杯如卵，小者如弹如樱。其
味有甘、酸、苦、涩数种。其色有青、绿、紫、朱、黄、赤、缥绮、胭脂、青皮、紫灰之殊。
其形有牛心、马肝、柰李、杏李、水李、离核、合核、无核、匾缝之异。其产有武陵、房陵
诸李。早则麦李、御李，四月熟。迟则晚李、冬李，十月、十一月熟。又有季春李，冬花春
实也。按∶王祯《农书》云∶北方一种御黄李，形大而肉浓核小，甘香而美。江南建宁一种
均亭李，紫而肥大，味甘如蜜。有擘李，熟则自裂。有糕李，肥粘如糕。皆李之嘉美者也。
今人用盐曝、糖藏、蜜煎为果，惟曝干白李有益。其法∶夏李色黄时摘之，以盐 去汁
，合盐晒萎，去核复晒干，荐酒、作 皆佳。
实
【气味】苦、酸，微温，无毒。
时珍曰∶李味甘酸，其苦涩者不可食。不沉水者有毒，不可食。
大明曰∶多食令人胪胀，发虚热。
诜曰∶临水食之，令发痰疟。不可合雀肉食。合蜜食，损五脏。
宗 曰∶不可合浆水食，发霍乱，涩气而然。服术人忌之。
【主治】暴食，去痼热，调中（《别录》）。去骨节间劳热（孟诜）。肝病宜食之（思邈）。
核仁
【气味】苦，平，无毒。
【主治】僵仆 折，瘀血骨痛（《别录》）。
令人好颜色（吴普）。治女子少腹肿满。利小肠，下水气，除浮肿（甄权）。治面 黑子
（苏颂）。
【附方】旧一，新一。
女人面 ∶用李核仁去皮细研，以鸡子白和如稀饧涂之。至旦以浆水洗去，后涂胡粉。
不过五、六日效。忌见风。（崔元亮《海上方》）。
蝎虿螫痛∶苦李仁嚼涂之，良。（《古今录验》）。
根白皮
【修治】时珍曰∶李根皮取东行者，刮去皱皮，炙黄入药用。《别录》不言用何等李根，
亦不言其味。但《药性论》云∶入药用苦李根皮，味咸。而张仲景治奔豚气，奔豚汤中用甘
李根白皮。则甘、苦二种皆可用欤？
【气味】大寒，无毒。大明曰∶凉，无毒。
【主治】消渴，止心烦逆奔豚气（《别录》）。治疮（吴普）。煎水含漱，治齿痛（弘景）。
煎汁饮，主赤白痢（大明）。炙黄煎汤，日再饮之，治女人卒赤白下，有验（孟诜）。治小儿
暴热，解丹毒（时珍）。苦李根皮∶味咸，治脚下气，主热毒烦躁。煮汁服，止消渴（甄权）。
【附方】新二。
小儿丹毒，从两股走及阴头∶用李根烧为末，以田中流水和涂之。（《千金》）。
咽喉卒塞，无药处，以皂角末吹鼻取嚏∶仍以李树近根皮，磨水涂喉外，良验。（《菽
园杂记》）。
花
【气味】苦，香，无毒。
【主治】令人面泽，去粉滓 （时珍）。
【附方】新一。
面黑粉滓∶用李花、梨花、樱桃花、白蜀葵花、白莲花、红莲花、旋复花、秦椒各六两，
桃花、木瓜花、丁香、沉香、青木香、钟乳粉各三两，珍珠、玉屑各二两，蜀水花一两，大
豆末七合，为细末瓶收。每日盥 ，用洗手面，百日光洁如玉也。（《普济方》）。
叶
【气味】甘、酸，平，无毒。
【主治】小儿壮热， 疾惊痫，煎汤浴之，良（大明）。
【附方】新一。
恶刺疮痛∶李叶、枣叶捣汁点之，效。（《千金》）。
树胶
【气味】苦，寒，无毒。
【主治】目翳，定痛消肿（时珍）。
【附录】徐李 《别录》有名未用曰∶生太山之阴。树如李而小。
其实青色，无核。熟则采食之，轻身益气延年。
时珍曰∶此即无核李也。唐崔奉国家有之，乃异种也。谬言龙耳血堕地所生。
（五果类中的第十一种）
（收录于《名医别录》下品）
【释名】嘉庆子。
李时珍说：查阅罗愿的《尔雅翼》记载：李树是结果实很多的树木，所以“李”字的字形由“木”和“子”组成。我私下认为，结果实多的树木有很多，为什么唯独李被称为“木子”呢？查阅《素问》记载：李的味道酸，归属于肝，是东方的果实。那么李在五果中属于木行，所以得以专门称为“木子”。现在人们把干李称为嘉庆子。查阅韦述的《两京记》记载：东都洛阳的嘉庆坊有美味的李子，人们称之为嘉庆子。因为长久以来的称呼已经熟悉，不再知道它的来源了。梵语称李为居陵迦。
【集解】陶弘景说：李的种类非常多。京口有一种麦李，小麦抽穗时成熟，果实小而肥甜，果核不入药。姑熟有一种南居李，果核形状像杏核的，入药效果最佳。
苏颂说：李有绿李、黄李、紫李、牛李、水李，味道都甘美可口，但果核不能药用。有野李，味道苦，其核仁可以入药。
苏颂说：李到处都有生长。郭璞注释《尔雅》说：休，就是不长果实的李。又名赵李。痤（音同磋），就是接虑李。又名麦李。果实细碎成熟时有沟纹，和小麦同时成熟。驳，就是赤李。陶弘景所说的南居李，现在再也辨认不出来了。医生只使用果核像杏核的李。
陈承说：李树大的有一丈多高。有一种御李子，大小如樱桃，呈红黄色，比其他李子先成熟，医生使用得也少。
李时珍说：李，叶子绿色，开白花，树木寿命长，品种接近一百种。它的果实大的像杯子或鸡蛋，小的像弹丸或樱桃。它的味道有甘、酸、苦、涩几种。它的颜色有青、绿、紫、朱、黄、赤、缥绮、胭脂、青皮、紫灰等不同。它的形状有牛心形、马肝形、柰李形、杏李形、水李形、离核、合核、无核、扁缝等差异。它的产地有武陵、房陵等地的李。早熟的有麦李、御李，四月成熟。晚熟的有晚李、冬李，十月、十一月成熟。还有季春李，冬天开花春天结果的。查阅王祯的《农书》记载：北方有一种御黄李，果实大肉厚核小，甘甜香美。江南建宁有一种均亭李，紫色肥大，味道甜如蜜。有擘李，成熟后自然裂开。有糕李，果肉肥粘像糕点。这些都是李中美好的品种。现在人们用盐腌、糖藏、蜜煎做成果品，只有晒干白李有益处。方法是：夏季李子变黄时采摘，用盐揉搓去汁，加盐晒至萎蔫，去核再晒干，用来佐酒、做菜都很佳。
【气味】苦、酸，微温，无毒。
李时珍说：李味甘酸，那些味苦涩的不可食用。不沉入水中的有毒，不可食用。
孟诜说：多吃使人腹部胀满，引发虚热。
孟诜说：临水吃李，会引发痰疟疾。不可与雀肉同食。与蜂蜜同食，损伤五脏。
陈承说：不可与浆水同食，会引发霍乱，这是因为其涩气所致。服用术类药物的人要忌食。
【主治】暴饮暴食，清除顽固的热邪，调和脾胃（《名医别录》）。清除骨节间的劳热（孟诜）。肝病适宜食用（孙思邈）。
核仁
【气味】苦，平，无毒。
【主治】跌打损伤骨折，瘀血骨痛（《名医别录》）。
使人面色好（吴普）。治疗女子小腹肿胀。通利小肠，消除水气，去除浮肿（甄权）。治疗面部黑痣（苏颂）。
【附方】旧方一个，新方一个。
女人面部色斑：用李核仁去皮细细研磨，用鸡蛋清调和如稀糖浆状涂抹。到第二天早上用浆水洗去，之后再涂胡粉。不超过五六天见效。忌见风。（崔元亮《海上方》）。
蝎子毒虫螫咬疼痛：嚼碎苦李仁涂抹，效果好。（《古今录验》）。
根白皮
【修治】李时珍说：取李根向东生长的部分，刮去皱皮，炙烤至黄色入药。《名医别录》没有说明使用哪种李的根，也没有说明其味道。但《药性论》记载：入药用苦李根皮，味道咸。而张仲景治疗奔豚气，在奔豚汤中使用甘李根白皮。那么甘、苦两种都可以使用吗？
【气味】大寒，无毒。孟诜说：凉，无毒。
【主治】消渴症，止心烦逆气奔豚气（《名医别录》）。治疗疮疡（吴普）。煎水含漱，治疗牙痛（陶弘景）。煎汁饮用，主治赤白痢疾（孟诜）。炙黄后煎汤，每天喝两次，治疗妇女突然患赤白带下，有疗效（孟诜）。治疗小儿突发高热，解除丹毒（李时珍）。苦李根皮：味道咸，治疗脚部气滞，主治热毒烦躁。煮汁服用，止消渴（甄权）。
【附方】新方两个。
小儿丹毒，从两腿蔓延至阴头：用李根烧成粉末，用田间的流水调和涂抹。（《千金方》）。
咽喉突然堵塞，无药可治时，将皂角末吹入鼻腔取喷嚏：仍用李树近根的树皮，磨水涂抹喉外，效果很好。（《菽园杂记》）。
花
【气味】苦，香，无毒。
【主治】使人脸部润泽，去除粉刺污垢（李时珍）。
【附方】新方一个。
面部黑斑污垢：用李花、梨花、樱桃花、白蜀葵花、白莲花、红莲花、旋复花、秦椒各六两，桃花、木瓜花、丁香、沉香、青木香、钟乳粉各三两，珍珠、玉屑各二两，蜀水花一两，大豆末七合，研成细末瓶装收藏。每天洗脸洗手，百日后面容光洁如玉。（《普济方》）。
叶
【气味】甘、酸，平，无毒。
【主治】小儿高热，急惊风癫痫，煎汤洗澡，效果好（孟诜）。
【附方】新方一个。
恶刺疮疼痛：李叶、枣叶捣汁点涂，有效。（《千金方》）。
树胶
【气味】苦，寒，无毒。
【主治】目翳，止痛消肿（李时珍）。
【附录】徐之才《名医别录》有名未用药材说：生长在泰山的北面。树像李树但较小。
果实青色，无核。成熟时采摘食用，能轻身益气延年益寿。
李时珍说：这就是无核李。唐代崔奉国家中有种植，是异种。荒谬地说是龙耳血堕地所生。
(Five Fruits Category, Item 11)
(Recorded in the Lower Grade of *Bie Lu* [Separate Record])
[Names] Jiaqingzi (Fragrant Fruit).
Li Shizhen states: According to Luo Yuan's *Erya Yi*, the plum tree is one that bears many fruits; hence the character "Li" (Plum) is composed of "Mu" (Tree) and "Zi" (Seed/Fruit). I speculate that there are many trees bearing abundant fruits, so why is only the Plum called "Mu Zi"? Consulting the *Su Wen* [Basic Questions of Internal Classic], it states: The Plum tastes sour and corresponds to the Liver, being a fruit of the East. Thus, among the Five Fruits, the Plum belongs to Wood, which is why it is specifically called "Mu Zi". Nowadays, people refer to dried plums as Jiaqingzi. Consulting Wei Shu's *Liangjing Ji* [Records of Two Capitals], it says: In the Jiaqing Ward of the Eastern Capital (Luoyang), there were fine plums, which people called Jiaqingzi. Due to long-standing familiarity with the name, its origin is no longer known. In Sanskrit, the Plum is called Julingjia.
[Collection of Explanations] Tao Hongjing states: There are many varieties of Plums. In Jingkou, there is Mai Li (Wheat Plum), which ripens when wheat ears appear; it is small, fleshy, sweet, and its pit is not used in medicine. Gushu has Nanju Li (Southern Dwelling Plum); those with pits shaped like apricot pits are best for medicinal use.
Su Song states: There are Green Plum, Yellow Plum, Purple Plum, Niu Li (Ox Plum), and Shui Li (Water Plum), all sweet and delicious, but their pits are not suitable for use. There is also Ye Li (Wild Plum), which tastes bitter, and its kernel can be used medicinally.
Su Song states: Plums grow everywhere. Guo Pu's commentary on *Erya* states: Xiu refers to a fruitless Plum. Also known as Zhao Li. Cuo (pronounced 'cuo') refers to Jielv Li. Also known as Mai Li. Its flesh is fine and ripens with channels, maturing at the same time as wheat. Bo refers to Chi Li (Red Plum). The Nanju Li mentioned by Tao Hongjing is no longer recognized today. Physicians only use those with pits resembling apricot pits.
Chen Cheng states: Plum trees can grow up to ten chi tall. One variety is Yuzi Li (Imperial Plum), large as a cherry, red-yellow in color, ripening before other plums; physicians use it rarely.
Li Shizhen states: The Plum has green leaves and white flowers; the tree is long-lived, with nearly a hundred varieties. Its fruits range from large as cups or eggs to small as pellets or cherries. Flavors include sweet, sour, bitter, and astringent. Colors vary among green, yellow, purple, vermilion, orange, red, pale silk, rouge, green-skin, and purple-gray. Shapes differ as ox-heart, horse-liver, Nai Li, Apricot Plum, Water Plum, stone-free, stone-in, seedless, and flat-seamed. Origins include Wuling and Fangling plums. Early-ripening varieties include Mai Li and Yu Li, ripening in April. Late-ripening varieties include Wan Li and Dong Li, ripening in October and November. There is also Jichun Li, which blooms in winter and fruits in spring. Consulting Wang Zhen's *Nongshu* [Book of Agriculture], it states: In the north, there is Yuhuang Li (Imperial Yellow Plum), large and fleshy with a small pit, sweet and fragrant. In Jiangnan, Jianning produces Junting Li, purple and large, sweet as honey. There is Bie Li, which splits open when ripe. There is Gao Li, fleshy and sticky like cake. These are excellent varieties. Nowadays, people preserve them with salt, sugar, or honey. Only dried white plums are beneficial. The method: Pick yellow plums in summer, rub with salt to remove juice, sun-dry with salt until shriveled, remove pits, and dry again. They are good for pairing with wine or cooking.
[Fruit Properties] Taste: Bitter, Sour. Nature: Slightly Warm. Toxicity: Non-toxic.
Li Shizhen states: Plum tastes sweet and sour; those that are bitter and astringent should not be eaten. Those that do not sink in water are toxic and should not be eaten.
Meng Shen states: Overconsumption causes abdominal distension and triggers deficiency heat.
Meng Shen states: Eating plums near water induces phlegm-malaria. Do not consume with sparrow meat. Consuming with honey damages the five zang organs.
Chen Cheng states: Do not consume with jiangshui [fermented grain liquid], as it induces cholera due to its astringent qi. Those taking Zhu herbs should avoid it.
[Indications] Treats binge eating, clears stubborn heat, harmonizes the middle jiao (*Bie Lu*). Clears labor-heat in joints (Meng Shen). Suitable for liver disease (Sun Simiao).
[Kernels]
[Properties] Taste: Bitter. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Treats falls, fractures, blood stasis, and bone pain (*Bie Lu*).
Improves complexion (Wu Pu). Treats lower abdominal swelling in women. Promotes urination, resolves edema (Zhen Quan). Treats facial melanosis (Su Song).
[Prescriptions] One old prescription, one new prescription.
For female facial pigmentation: Peel and finely grind plum kernels, mix with egg white to a thin syrup consistency, and apply. Wash off with fermented grain liquid the next morning, then apply lead powder. Effective within five to six days. Avoid wind exposure. (Cui Yuanliang, *Haishang Fang*).
For scorpion or centipede bites: Chew bitter plum kernels and apply; effective. (*Gujin Luyan*).
[Root Bark]
[Preparation] Li Shizhen states: Use roots growing eastward, scrape off rough bark, roast until yellow for medicinal use. *Bie Lu* does not specify which plum root to use nor its taste. However, *Yaoxing Lun* states: Use bitter plum root bark, which tastes salty. Zhang Zhongjing used Gan Li Gen Baipi (White Bark of Sweet Plum Root) in Ben Tun Tang to treat Ben Tun Qi. Thus, both sweet and bitter types may be usable?
[Properties] Nature: Very Cold. Toxicity: Non-toxic. Meng Shen states: Cool, non-toxic.
[Indications] Treats Xiao Ke [wasting-thirst syndrome], stops irritability and rebellious qi of Ben Tun Qi (*Bie Lu*). Treats sores (Wu Pu). Decoct for gargling to treat toothache (Tao Hongjing). Decoct and drink to treat bloody and dysenteric diarrhea (Meng Shen). Roast yellow, decoct, and drink twice daily to treat sudden leukorrhea in women; effective (Meng Shen). Treats sudden high fever in children and resolves Dan Du [erysipelas/toxin] (Li Shizhen). Bitter Plum Root Bark: Salty taste, treats qi stagnation in feet, resolves heat-toxin irritability. Decoct and drink to stop wasting-thirst (Zhen Quan).
[Prescriptions] Two new prescriptions.
Pediatric Dan Du spreading from thighs to glans: Burn plum root to ash, mix with flowing field water, and apply. (*Qianjin Fang*).
Sudden throat obstruction without medicine: Blow Sophora flower powder into nose to induce sneezing; still, grind plum root bark near the base with water and apply externally to the throat; highly effective. (*Shuyuan Zaji*).
[Flowers]
[Properties] Taste: Bitter, Fragrant. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Makes skin lustrous, removes acne and impurities (Li Shizhen).
[Prescriptions] One new prescription.
For facial dark spots and impurities: Mix 6 liang each of Plum, Pear, Cherry, White Hibiscus, White Lotus, Red Lotus, Inula, and Zanthoxylum flowers; 3 liang each of Peach, Papaya, Clove, Agarwood, Aquilaria, and Stalactite powder; 2 liang each of Pearl and Jade fragments; 1 liang of Shuihua; 7 he of soybean powder. Grind to fine powder and store in a bottle. Wash face and hands daily; after 100 days, skin becomes smooth as jade. (*Puji Fang*).
[Leaves]
[Properties] Taste: Sweet, Sour. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Treats high fever in children, acute convulsions and epilepsy; decoct for bathing; effective (Meng Shen).
[Prescriptions] One new prescription.
For painful thorn wounds: Crush Plum and Jujube leaves, extract juice, and apply; effective. (*Qianjin Fang*).
[Tree Gum]
[Properties] Taste: Bitter. Nature: Cold. Toxicity: Non-toxic.
[Indications] Treats cornea opacity, relieves pain and reduces swelling (Li Shizhen).
[Appendix] Xu Zhi in *Bie Lu* lists an unused herb: Grows on the shady side of Mount Tai. Tree resembles Plum but smaller.
Fruit is green, seedless. Harvest and eat when ripe; lightens the body, benefits qi, and prolongs life.
Li Shizhen states: This is the seedless Plum. It was cultivated by the family of Cui Fengguo in the Tang Dynasty; it is a rare variety. The claim that it was born from dragon ear blood falling to the ground is erroneous.