（音士。《别录》中品）
【释名】时珍曰∶ 从KT ，音滓，谐声也。俗作 ，非矣。 （音肺），削木片也。
胡名镇头
【集解】颂曰∶柿南北皆有之，其种亦多。红柿所在皆有。黄柿生汴、洛诸州。朱柿出
华山，似红柿而圆小，皮薄可爱，味更甘珍。 柿色青，可生啖。诸柿食之皆美而益人。又
有一种小柿，谓之软枣，俗呼为牛奶柿。世传柿有七绝∶一多寿，二多阴，三无鸟巢，四无
虫蠹，五霜叶可玩，六嘉宾，七落叶肥滑，可以临书也。
宗 曰∶柿有数种∶着盖柿，于蒂下别有一重。又有牛心柿，状如牛心。蒸饼柿，状如
市卖蒸饼。华州朱柿，小而深红。塔柿，大于诸柿，去皮挂木上，风晒干之佳。火干者，味
不甚佳。其生者，可以温水养去涩味也。
时珍曰∶柿高树大叶，圆而光泽。四月开小花，黄白色。结实青绿色，八、九月乃熟。
生柿置器中自红者谓之烘柿，晒干者谓之白柿，火干者谓之乌柿，水浸藏者谓之 柿。其核
形扁，状如木鳖子仁而硬坚。其根甚固，谓之柿盘。案《事类合璧》云∶柿，朱果也。大者
如碟，八棱稍扁；其次如拳；小或如鸡子、鸭子、牛心、鹿心之状。一种小而如拆二钱者，
谓之猴枣。皆以核少者为佳。
烘柿∶时珍曰∶烘柿，非谓火烘也。即青绿之柿，收置器中，自然红熟如烘成，涩味尽
去，其甘如蜜。欧阳修《归田录》言∶襄、邓人以 楂或 或橘叶于中则熟，亦不必。
【气味】甘，寒，涩，无毒。
弘景曰∶生柿性冷，鹿心柿尤不可食，令人腹痛。
宗 曰∶凡柿皆凉，不至大寒。食之引痰，为其味甘也。晒干者，食多动风。
颂曰∶凡柿同蟹食，令人腹痛作泻，二物俱寒也。
时珍曰∶按∶王 《百一选方》云∶一人食蟹，多食红柿，至夜大吐，继之以血，昏不
省人。一道者云∶惟木香可解。乃磨汁灌之，即渐苏醒而愈也。
【主治】通耳鼻气，治肠 不足。解酒毒，压胃间热，止口干（《别录》）。续经脉气（
诜）。
【发明】藏器曰∶饮酒食红柿，令人易醉或心痛欲死。《别录》言解酒毒，失之矣
白柿、柿霜
【修治】时珍曰∶白柿即干柿生霜者。其法用大柿去皮捻扁，日晒夜露至干，内瓮中，
待生白霜乃取出。今人谓之柿饼，亦曰柿花。其霜谓之柿霜。
【气味】甘，平，涩，无毒。
弘景曰∶晒干者性冷，生柿弥冷。火熏者性热。
【主治】补虚劳不足，消腹中宿血，涩中浓肠，健脾胃气（诜）。开胃涩肠，消痰止渴，
治吐血，润心肺，疗肺痿心热咳嗽，润声喉，杀虫（大明）。温补。多食，去面 （藏器）。
治反胃咯血，血淋肠 ，痔漏下血（时珍）。霜∶清上焦心肺热，生津止渴，化痰宁嗽，治
咽喉
【发明】震亨曰∶干柿属金而有土，属阴而有收意。故止血治咳，亦可为助也。
时珍曰∶柿乃脾、肺血分之果也。其味甘而气平，性涩而能收，故有健脾涩肠、治嗽止
血之功。盖大肠者，肺之合而胃之子也。真正柿霜，乃其精液，入肺病上焦药尤佳。按∶方
勺《泊宅编》云∶外兄刘掾云∶病脏毒下血，凡半月，自分必死。得一方，只以干柿烧灰，
饮服二钱，遂愈。又王 《百一方》云∶曾通判子病下血十年，亦用此方一服而愈。为散
、为丸皆可，与本草治肠 、消宿血、解热毒之义相合。则柿为太阴血分之药，益可证矣。
又《经验方》云∶有人三世死于反胃病，至孙得一方∶用干柿饼同干饭日日食之，绝不用水
饮，如法食之，其病遂愈。此又一证也。
【附方】旧四，新十二。
肠风脏毒∶方说见上。
小便血淋∶叶氏∶用干柿三枚（烧存性），研末。陈米饮服。《经验方》∶用白柿、乌豆、
盐花煎汤，入墨汁服之。
热淋涩痛∶干柿、灯心等分。水煎日饮（《朱氏方》）
小儿秋痢∶以粳米煮粥，熟时入干柿末，再煮三、两沸食之，奶母亦食之。（《食疗》）
反胃吐食∶干柿三枚，连蒂捣烂，酒服甚效。切勿以他药杂之。
腹薄食减，凡男女脾虚腹薄，食不消化，面上黑点者∶用干柿三斤，酥一斤，蜜半斤。
以酥、蜜煎匀，下柿煮十余沸，用不津器贮之。每日空腹食三、五枚，甚良。（孟诜《食疗》）
痰嗽带血∶青州大柿饼，饭上蒸熟批开。每用一枚，掺真青黛一钱，卧时食之，薄荷汤下
。（《丹溪纂要》）
产后咳逆，气乱心烦。用干柿切碎，水煮汁呷。（《产宝》）
妇人蒜发∶干柿五枚，以茅香（煮熟）、枸杞子（酒浸，焙研）各等分。捣丸梧桐子大。
每服五十丸，茅香汤下，日三。（《普济》）
面生 ∶干柿，日日食之。（《普济方》）
鼻窒不通∶干柿同粳米煮粥，日食。（《圣济》）
耳聋鼻塞∶干柿三枚细切，以粳米三合，豆豉少许煮粥，日日空心食之。（《圣惠》）
痘疮入目∶白柿，日日食之，良。
胫烂疮∶用柿霜、柿蒂等分烧研，敷之甚效。（笔峰《杂兴》）
解桐油毒∶干柿饼食之。（《普济》）
乌柿（火熏干者）
【气味】甘，温，无毒。
【主治】杀虫，疗金疮、火疮，生肉止痛（《别录》）。治狗啮疮，断下痢（弘景）。服药
口苦及呕逆者，食少许即止（藏器）。
柿（音览）
【修治】瑞曰∶水藏者性冷，盐藏者有毒。
时珍曰∶ ，藏柿也。水收、盐浸之外，又有以熟柿用灰汁澡三、四度，令汁尽着器中
，经十余日即可食，治病非宜。
【主治】涩下焦，健脾胃，消宿血（诜）。
柿糕
【修治】时珍曰∶案∶李氏《食经》云∶用糯米（洗净）一斗，大干柿五十个，同
捣粉蒸食，如干，入煮枣泥和拌之。
【主治】作饼及糕与小儿食，治秋痢（诜）。黄柿和米粉作糗蒸，与小儿食，止下痢、
下血有效（《藏器》）。
柿蒂
【气味】涩，平，无毒。
【主治】咳逆哕气，煮汁服（诜）。
【发明】震亨曰∶人之阴气，依胃为养。土伤则木挟相火，直冲清道而上作咳逆。古人
以
时珍曰∶咳逆者，气自脐下冲脉直上至咽膈，作呃忒蹇逆之声也。朱肱《南阳书》以哕
为咳逆，王履《溯洄集》以咳嗽为咳逆，皆误矣。哕者，干呕有声也。咳逆有伤寒吐下后，
及久病产后，老人虚人，阴气大亏，阳气暴逆，自下焦逆至上焦而不能出者；有伤寒失下，
及平人痰气抑遏而然者。当视其虚实阴阳，或温或补，或泄热，或降气，或吐或下可也。古
方单用柿蒂煮汁饮之，取其苦温能降逆气也。《济生》柿蒂散，加以丁香、生姜之辛热，以
开痰散郁，盖从治之法，而昔人亦常用之收效矣。至易水张氏又益以人参，治病后虚人咳逆
，亦有功绩。丹溪朱氏但执以寒治热之理，而不及从治之法，矫枉之过矣。若陈氏《三因》
又加以良姜之类，是真以为胃寒而助其邪火者也。
【附方】新一。
咳逆不止∶《济生》柿蒂散∶治咳逆胸满。用柿蒂、丁香各二钱，生姜五片。水煎服。
或
》加青皮、陈皮。王氏《易简》加半夏、生姜。
木皮
【主治】下血。晒焙研末，米饮服二钱，两服可止（颂）。汤火疮，烧灰，油调敷
（时珍）。
根
【主治】血崩，血痢，下血（时珍）。
（读音“士”。《名医别录》列为中品）
【释名】李时珍说：字形从“木”，声旁为“宰”，读音同“滓”，是谐声字。俗体写作“柿”，是不正确的。（“肺”音，“肺”指削下的木片。）
胡人称之为“镇头”。
【集解】苏颂说：柿子南北各地都有生长，品种也很多。红柿到处都有。黄柿产于汴州、洛阳等地。朱柿出产于华山，形状像红柿但更圆小，皮薄可爱，味道更加甘甜珍贵。青柿可以生吃。各种柿子食用都美味且有益健康。又有一种小柿子，称为软枣，俗称牛奶柿。世人传说柿子有七绝妙之处：一是长寿，二是树荫浓密，三是没有鸟巢，四是没有虫蛀，五是经霜后的叶子可供观赏，六是待客佳品，七是落叶肥厚光滑，可以用来临摹书法。
寇宗奭说：柿子有几个种类：着盖柿，在蒂部下面另有一层；又有牛心柿，形状像牛心；蒸饼柿，形状像市场上卖的蒸饼；华州的朱柿，小而深红；塔柿，比一般的柿子大，去皮后挂在树上，自然风干最好。用火烘干的，味道不太佳。生的柿子，可以用温水浸泡去除涩味。
李时珍说：柿树高大，叶子宽大圆润且有光泽。四月开小花，呈黄白色。结出的果实起初是青绿色，八、九月成熟。生柿子放在容器中自然变红的称为烘柿，晒干的称为白柿，火烤干的称为乌柿，水浸贮藏的称为 柿。其种子形状扁平，像木鳖子仁一样坚硬。其根部非常稳固，称为柿盘。据《事类合璧》记载：柿子是红色的果实。大的像碟子，有八个棱边稍扁；次一点的像拳头；小的有的像鸡蛋、鸭蛋、牛心或鹿心的形状。还有一种小得像拆二钱重的，称为猴枣。都以核少的为佳。
烘柿：李时珍说：烘柿，并不是用火烘烤的意思。就是青绿色的柿子，收集放置在容器中，自然变红熟透如同被烘成一般，涩味完全去除，甜味像蜜一样。欧阳修在《归田录》中说：襄阳、邓州的人在里面放入楂、梨或橘叶，柿子就会熟，其实也不必这样做。
【气味】甘，寒，涩，无毒。
寇宗奭说：凡是柿子都凉，不至于大寒。食用会引动痰湿，因为它的味甘。晒干的柿子，食用多了容易动风。
苏颂说：凡是柿子与螃蟹同食，会让人腹痛腹泻，因为这两种食物属性都是寒的。
李时珍说：按：王璆《百一选方》记载：一个人吃了螃蟹，又多吃了红柿，到了晚上剧烈呕吐，接着吐血，昏迷不省人事。一位道士说：只有木香可以解毒。于是磨汁灌入，逐渐苏醒而痊愈。
【主治】通利耳鼻之气，治疗肠虚不足。解除酒毒，压制胃间热邪，止住口干（出自《名医别录》）。接续经脉之气（出自孟诜）。
【发明】陈藏器说：饮酒时吃红柿，让人容易醉酒或心痛欲死。《名医别录》说能解酒毒，这是错误的。
白柿、柿霜
【修治】李时珍说：白柿就是表面生霜的干柿。方法是取大柿子去皮压扁，白天日晒夜晚露置直到干燥，放入瓮中，等到生出白霜才取出。现在人称为柿饼，也称为柿花。那层霜称为柿霜。
【气味】甘，平，涩，无毒。
陶弘景说：晒干的性冷，生柿子更冷。火熏烤的性热。
【主治】补益虚劳不足，消除腹中积血，涩肠止泻，健脾胃气（出自孟诜）。开胃涩肠，消痰止渴，治疗吐血，润心肺，治疗肺痿心热咳嗽，润声喉，杀虫（出自大明）。温补。多吃可以去面黑斑（出自陈藏器）。治疗反胃咯血，血淋肠风，痔漏下血（出自李时珍）。霜：清上焦心肺之热，生津止渴，化痰宁嗽，治疗咽喉...
【发明】朱震亨说：干柿属金而有土性，属阴而有收敛之意。所以能止血治咳，也有辅助作用。
李时珍说：柿子是脾、肺血分的果实。它的味甘而气平，性涩而能收敛，所以有健脾涩肠、治嗽止血的功效。大肠是肺的相合脏腑，也是胃的子脏。真正的柿霜，是柿子的精液，入肺病上焦的药物中尤为好。按：方勺《泊宅编》记载：外兄刘掾说：患脏毒下血，长达半个月，自认为必死无疑。得到一个药方，只用干柿烧成灰，用水冲服二钱，于是痊愈。又王璆《百一方》记载：曾通判的儿子患下血十年，也用这个药方，一服而愈。做成散剂或丸剂都可以，与本草治疗肠风、消宿血、解热毒的意义相符。那么柿子作为太阴血分的药物，更加可以证实了。又《经验方》记载：有人三代人都死于反胃病，到孙子得到一个药方：用干柿饼同干饭每天食用，绝对不用水送服，按规定食用，病就痊愈了。这又是一个证明。
【附方】旧方四个，新方十二个。
小便血淋：叶氏方：用干柿三枚（烧存性），研成末。用陈米汤送服。《经验方》：用白柿、乌豆、盐花煎汤，加入墨汁服用。
小儿秋痢：用粳米煮粥，煮熟时加入干柿末，再煮两三沸后食用，奶母也可以吃（《食疗本草》）。
反胃吐食：干柿三枚，连蒂捣烂，用酒送服效果很好。千万不要与其他药物混杂。
腹部消瘦食欲减退，凡男女脾虚腹部消瘦，食物不消化，脸上有黑点的：用干柿三斤，酥油一斤，蜂蜜半斤。用酥油和蜂蜜煎匀，放入柿子煮十余沸，用不漏水的容器储存。每天空腹吃三、五枚，效果很好（孟诜《食疗本草》）。
痰嗽带血：青州大柿饼，在饭上蒸熟切开。每次用一枚，掺入真青黛一钱，睡前食用，薄荷汤送下（《丹溪纂要》）。
妇人蒜发（一种皮肤病）：干柿五枚，茅香（煮熟）、枸杞子（酒浸，焙干研粉）各等分。捣成梧桐子大小的丸。每次服五十丸，茅香汤送下，每天三次（《普济方》）。
耳聋鼻塞：干柿三枚细切，用粳米三合，豆豉少许煮粥，每天空腹食用（《太平圣惠方》）。
痘疮入目：白柿，每天食用，效果好。
胫烂疮：用柿霜、柿蒂等分烧成灰研末，敷贴效果很好（笔峰《杂兴》）。
解桐油毒：吃干柿饼（《普济方》）。
乌柿（火熏干者）
【气味】甘，温，无毒。
【主治】杀虫，治疗金疮、火疮，生肌止痛（《名医别录》）。治疗狗咬疮，止住下痢（陶弘景）。服药口苦及呕吐逆气的，吃少许即停止（陈藏器）。
柿（读音“览”）
【修治】瑞曰：水藏的性冷，盐藏的有毒。
李时珍说： 是贮藏的柿子。除了水收、盐浸之外，又有将熟柿子用灰汁洗涤三四次，让汁液吸尽放入容器中，经过十多天就可以食用，治病不合适。
柿糕
【修治】李时珍说：按：李氏《食经》记载：用糯米（洗净）一斗，大干柿五十个，一起捣碎成粉蒸食，如果太干，加入煮好的枣泥和拌。
【主治】做成饼及糕给小儿吃，治疗秋痢（孟诜）。黄柿和米粉做成糗蒸，给小儿吃，止住下痢、下血有效（陈藏器）。
柿蒂
【气味】涩，平，无毒。
【发明】朱震亨说：人的阴气，依靠胃来滋养。土伤则木挟持相火，直冲清道而上导致咳逆。古人以...
李时珍说：咳逆，是指气从脐下冲脉直上至咽膈，发出呃忒蹇逆的声音。朱肱《南阳活人书》把哕当作咳逆，王履《溯洄集》把咳嗽当作咳逆，都是错误的。哕，是干呕有声。咳逆有伤寒吐下后，以及久病产后，老人虚人，阴气大亏，阳气暴逆，自下焦逆至上焦而不能出者；有伤寒失下，以及普通人痰气抑遏而导致的。应当视其虚实阴阳，或温或补，或泄热，或降气，或吐或下均可。古方单用柿蒂煮汁饮用，取其苦温能降逆气的作用。《济生方》柿蒂散，加上丁香、生姜的辛热，以开痰散郁，这是从治的方法，前人常用它收到疗效。到了易水张元素又加入人参，治疗病后虚人咳逆，也有功劳。丹溪朱震亨只执着于以寒治热的道理，而不及从治的方法，矫枉过正了。如果陈言《三因极一病证方论》又加入良姜之类，那是真的以为胃寒而助长邪火了。
【附方】新方一个。
咳逆不止：《济生方》柿蒂散：治疗咳逆胸满。用柿蒂、丁香各二钱，生姜五片。水煎服。或者加青皮、陈皮。王氏《易简方》加半夏、生姜。
木皮
【主治】下血。晒干焙燥研成末，米汤送服二钱，两服可止（苏颂）。汤火疮，烧成灰，用油调敷（李时珍）。
根
(Sound "shi". Listed as Middle Grade in *Bie Lu* [Separate Records])
**[Etymology]** Li Shizhen states: The character consists of the radical "Mu" (Wood) and the phonetic component "Zai", pronounced similarly to "Zi" (dregs), forming a phono-semantic compound. The vulgar form "Shi" is incorrect. ("Fei" sound, refers to wood shavings.)
The Hu people call it "Zhentou".
**[Collection and Explanation]** Su Song says: Persimmons grow in both northern and southern regions, with many varieties. Red persimmons are found everywhere. Yellow persimmons originate from Bianzhou, Luozhou, and other prefectures. Vermilion persimmons come from Mount Hua; they resemble red persimmons but are rounder and smaller, with thin skin that is lovely, and a sweeter, more precious taste. Green persimmons can be eaten raw. All types of persimmons are delicious and beneficial to health. There is also a small variety called "Soft Jujube", commonly known as Milk Persimmon. It is said that persimmons have seven unique excellences: first, longevity; second, dense shade; third, absence of bird nests; fourth, resistance to insect damage; fifth, frost-covered leaves are ornamental; sixth, they are excellent for hosting guests; seventh, fallen leaves are thick and smooth, suitable for practicing calligraphy.
Kou Zongshi says: There are several types of persimmons: "Covered-cap" persimmons have an extra layer below the stem; there are also "Ox-heart" persimmons, shaped like an ox's heart; "Steamed Cake" persimmons, resembling steamed cakes sold in markets; Huazhou vermillion persimmons, which are small and deep red; and "Pagoda" persimmons, larger than others, best dried by hanging on trees after peeling. Fire-dried ones do not taste very good. Raw persimmons can have their astringency removed by soaking in warm water.
Li Shizhen says: Persimmon trees are tall with large, round, glossy leaves. Small yellow-white flowers bloom in April. The fruits are initially greenish-yellow and ripen in August or September. Raw persimmons placed in containers that naturally turn red are called "Roasted Persimmons" (Hong Shi); sun-dried ones are called "White Persimmons" (Bai Shi); fire-dried ones are called "Black Persimmons" (Wu Shi); and those preserved in water are called "Water-preserved Persimmons". The seeds are flat, hard like *Strychnos nux-vomica* seeds. The root system is very solid, called the "Persimmon Plate". According to *Shi Lei He Bi*: Persimmons are red fruits. Large ones are like saucers with eight slightly flattened sides; medium ones are like fists; small ones may resemble chicken eggs, duck eggs, ox hearts, or deer hearts. A tiny variety weighing about two qian is called "Monkey Date". Varieties with fewer seeds are considered superior.
**Roasted Persimmon:** Li Shizhen says: "Roasted Persimmon" does not mean roasted by fire. It refers to green persimmons stored in containers until they naturally turn red and ripe, losing all astringency and becoming as sweet as honey. Ouyang Xiu in *Gui Tian Lu* mentions that people in Xiangyang and Dengzhou induce ripening by adding hawthorn, pear, or orange leaves inside the container, but this is unnecessary.
**[Flavor and Toxicity]** Sweet, Cold, Astringent, Non-toxic.
Tao Hongjing says: Raw persimmons are cold in nature; Ox-heart persimmons should especially not be eaten as they cause abdominal pain.
Kou Zongshi says: All persimmons are cool, not extremely cold. Eating them induces phlegm due to their sweetness. Sun-dried persimmons, if eaten in excess, may stir up wind.
Su Song says: Eating persimmons with crabs causes abdominal pain and diarrhea because both are cold in nature.
Li Shizhen says: According to Wang Qiu's *Bai Yi Xuan Fang*: A person ate crabs and then many red persimmons. That night, he vomited severely, followed by hematemesis, and fell into a coma. A Daoist priest said only *Aucklandiae Radix* (Muxiang) could detoxify him. Juice was ground and administered, leading to gradual recovery.
**[Indications]** Unblocks qi in ears and nose; treats intestinal deficiency; resolves alcohol toxicity; clears heat in the stomach; stops dry mouth (*Bie Lu*). Continues meridian qi (Meng Shen).
**[Elucidation]** Chen Cangqi says: Drinking alcohol while eating red persimmons makes one easily drunk or causes severe heart pain. The claim in *Bie Lu* that it resolves alcohol toxicity is incorrect.
**White Persimmon and Persimmon Frost**
**[Preparation]** Li Shizhen says: White Persimmon refers to dried persimmons covered in white frost. The method involves peeling large persimmons, flattening them, sun-drying during the day and dew-exposing at night until dry, then storing them in jars until white frost forms. Today, these are called Persimmon Cakes or Persimmon Flowers. The frost itself is called Persimmon Frost.
**[Flavor and Toxicity]** Sweet, Neutral, Astringent, Non-toxic.
Tao Hongjing says: Sun-dried ones are cold; raw persimmons are colder. Fire-smoked ones are hot.
**[Indications]** Tonifies deficiency and exhaustion; eliminates stagnant blood in the abdomen; binds the intestines and stops diarrhea; strengthens Spleen and Stomach qi (Meng Shen). Opens appetite, binds intestines, resolves phlegm, stops thirst, treats hematemesis, moistens Lungs and Heart, treats Lung abscess with heart-heat cough, moistens voice and throat, kills parasites (Da Ming). Warms and tonifies. Excessive consumption removes dark spots on the face (Chen Cangqi). Treats regurgitation with hemoptysis, bloody strangury, intestinal wind, hemorrhoidal bleeding (Li Shizhen). **Frost**: Clears heat in Upper Jiao (Lungs and Heart), generates fluids, stops thirst, resolves phlegm, calms cough, treats throat...
**[Elucidation]** Zhu Zhenheng says: Dried persimmon belongs to Metal and has Earth qualities, Yin and has astringent properties. Thus, it helps stop bleeding and treat cough.
Li Shizhen says: Persimmon is a fruit of the Spleen and Lung Blood levels. Its flavor is sweet and qi is neutral; its nature is astringent and contracting, thus having effects of strengthening the Spleen, binding the intestines, treating cough, and stopping bleeding. The Large Intestine is the interior-exterior partner of the Lung and the son of the Stomach. True Persimmon Frost is the essence of the fruit, particularly effective for Upper Jiao Lung diseases. According to Fang Shuo's *Bo Zhai Bian*: Liu Yuan, my cousin-in-law, suffered from anal bleeding due to internal toxins for half a month, believing he would die. He used a prescription of dried persimmon ash taken with water (2 qian), and was cured. Also, Wang Qiu's *Bai Yi Fang* records that the son of Vice Prefect Zeng suffered from lower bleeding for ten years and was cured by this prescription. Whether made into powder or pills, it aligns with the materia medica principles of treating intestinal wind, eliminating stagnant blood, and resolving heat toxins. This confirms persimmon as a medicine for the Taiyin Blood level. Another *Experience Formula* states that someone whose family had three generations dying from regurgitation was cured by his grandson using dried persimmon cake eaten daily with rice, without drinking water. This is another proof.
**[Attached Formulas]** Four old formulas, twelve new formulas.
**Intestinal Wind and Internal Toxin:** See above.
**Bloody Strangury:** Ye's Formula: Use three dried persimmons (charred but retaining nature), grind to powder. Take with aged rice decoction. *Experience Formula*: Decoct white persimmon, black beans, and salt flower, add ink juice, and take.
**Hot Strangury with Pain:** Equal parts dried persimmon and *Juncus effusus* (Deng Xin). Decoct in water and drink daily (*Zhu's Formula*).
**Pediatric Autumn Dysentery:** Cook millet porridge, add dried persimmon powder when cooked, boil briefly, and eat. Wet nurses should also eat it (*Food Therapy*).
**Regurgitation and Vomiting:** Three dried persimmons, smashed with stems attached, taken with wine. Very effective. Do not mix with other herbs.
**Thin Abdomen and Poor Appetite:** For men and women with Spleen deficiency, thin abdomen, indigestion, and dark spots on the face: Use three jin of dried persimmon, one jin of butter, half a jin of honey. Simmer butter and honey, add persimmon, boil ten times, store in a non-leaky vessel. Eat three to five pieces on an empty stomach daily. Very good (Meng Shen *Food Therapy*).
**Phlegm-Cough with Blood:** Large persimmon cakes from Qingzhou, steamed over rice until cooked, sliced open. Take one piece, mix with one qian of real Indigo Naturalis (*Qing Dai*), eat before bed, wash down with mint decoction (*Danxi Zuan Yao*).
**Postpartum Hiccups, Disordered Qi, Restlessness:** Chop dried persimmon, boil in water, sip the juice (*Chan Bao*).
**Women's Garlic Hair (Skin Condition):** Five dried persimmons, equal parts Mugwort Root (*Mao Xiang*, boiled) and Goji Berry (*Gou Qi Zi*, soaked in wine, baked, and powdered). Grind into pills the size of Sophora seeds. Take fifty pills three times daily with Mugwort decoction (*Pu Ji Fang*).
**Facial Dark Spots:** Eat dried persimmon daily (*Pu Ji Fang*).
**Nasal Obstruction:** Cook dried persimmon with millet porridge, eat daily (*Sheng Ji*).
**Deafness and Nasal Congestion:** Finely chop three dried persimmons, cook with three he of millet and a little fermented soybean (*Dou Chi*) into porridge. Eat daily on an empty stomach (*Sheng Hui*).
**Smallpox Entering the Eyes:** Eat white persimmon daily. Good.
**Leg Ulcers:** Burn equal parts Persimmon Frost and Persimmon Calyx to ash, powder, and apply. Very effective (*Bifeng Za Xing*).
**Resolve Tung Oil Toxicity:** Eat dried persimmon cake (*Pu Ji Fang*).
**Black Persimmon (Fire-Smoked Dry)**
**[Flavor and Toxicity]** Sweet, Warm, Non-toxic.
**[Indications]** Kills parasites; treats metal wounds and burns; promotes flesh growth and relieves pain (*Bie Lu*). Treats dog bite wounds; stops dysentery (Tao Hongjing). Stops bitter taste and vomiting after taking medicine by eating a small amount (Chen Cangqi).
**Water-Preserved Persimmon (Sound "Lan")**
**[Preparation]** Rui says: Water-preserved ones are cold; salt-preserved ones are toxic.
Li Shizhen says: This refers to preserved persimmons. Besides water and salt preservation, some are washed three or four times with ash lye until the liquid is absorbed, then stored for ten days before eating. This is not suitable for medicinal use.
**[Indications]** Binds Lower Jiao; strengthens Spleen and Stomach; eliminates stagnant blood (Meng Shen).
**Persimmon Cake**
**[Preparation]** Li Shizhen says: According to Li's *Shi Jing*: Use one dou of glutinous rice (washed) and fifty large dried persimmons. Pound together into powder and steam. If too dry, mix with cooked jujube paste.
**[Indications]** Made into cakes for children to treat autumn dysentery (Meng Shen). Yellow persimmon mixed with rice flour and steamed is effective for stopping dysentery and lower bleeding in children (Chen Cangqi).
**Persimmon Calyx**
**[Flavor and Toxicity]** Astringent, Neutral, Non-toxic.
**[Indications]** Treats hiccups and belching; decoct and drink (Meng Shen).
**[Elucidation]** Zhu Zhenheng says: Human Yin Qi relies on the Stomach for nourishment. When Earth is damaged, Wood harbors Ministerial Fire, rushing up the clear pathways causing hiccups. The ancients used...
Li Shizhen says: Hiccups refer to qi rushing straight up from the Chong Mai below the navel to the throat/pharynx, making jerking sounds. Zhu Gong's *Nanyang Shu* confused hiccups with belching; Wang Lv's *Su Hui Ji* confused cough with hiccups; both are errors. Belching is dry vomiting with sound. Hiccups occur after cold damage with vomiting/purging, or in chronic illness/postpartum/elderly/deficient patients where Yin is greatly depleted and Yang rebels violently from Lower to Upper Jiao, unable to exit. They also occur in cold damage with missed purgation, or in healthy people due to phlegm-qi obstruction. One must assess deficiency/excess and Yin/Yang, using warming, tonifying, clearing heat, descending qi, emetics, or purgatives as appropriate. Ancient formulas used single herb Persimmon Calyx decoction for its bitter-warm ability to descend rebellious qi. *Ji Sheng Fang*'s Persimmon Calyx Powder adds the acrid-hot *Syzygium aromaticum* (Ding Xiang) and fresh ginger to open phlegm and disperse stagnation, following the principle of counter-treatment, which predecessors often used successfully. Zhang Yuansu of Yishui added *Panax ginseng* to treat post-illness deficient hiccups, achieving merit. Zhu Danxi strictly adhered to treating heat with cold, neglecting counter-treatment, going too far in correcting errors. If Chen Yan's *San Yin* formula adds *Alpinia officinarum* (Liang Jiang), it mistakenly assumes Stomach cold and aids evil fire.
**[Attached Formulas]** One new formula.
**Incessant Hiccups:** *Ji Sheng Fang* Persimmon Calyx Powder: Treats hiccups with chest fullness. Use two qian each of Persimmon Calyx and Clove, five slices of fresh ginger. Decoct and take. Or add *Citrus reticulata* peel and *Citrus aurantium* peel. Wang's *Yi Jian* adds *Pinellia ternata* and fresh ginger.
**Bark**
**[Indications]** Stops lower bleeding. Sun-dry, bake, powder, take two qian with rice water; stops after two doses (Su Song). For scalds/burns, burn to ash, mix with oil, and apply (Li Shizhen).
**Root**
**[Indications]** Metrorrhagia, bloody dysentery, lower bleeding (Li Shizhen).