见火部。
\x隰草类下
（《本经》上品）
【释名】 （音户）、芑
大明曰∶生者以水浸验之。浮者名天黄；半浮半沉者名人黄；沉者名地黄。入药沉者为
佳，半沉者次之，浮者不堪。
时珍曰∶《尔雅》云∶ ，地黄。郭璞云∶江东呼为 。罗愿云∶ 以沉下者为贵，故
字从下。
【集解】《别录》曰∶地黄生咸阳川泽黄土地者佳，二月、八月采根阴干。
弘景曰∶咸阳即长安也。生渭城者乃有子实如小麦。今以彭城干地黄最好，次历
阳，近用江宁板桥者为胜。作干者有法，捣汁和蒸，殊用工意，而此云阴干，恐以蒸作为失
乎？人亦以牛膝、葳蕤作之，人不能别。
颂曰∶今处处有之，以同州者为上。二月生叶，布地便出似车前，叶上有皱纹而不光。
高者及尺余，低者三、四寸。其花似油麻花而红紫色，亦有黄花者。其实作房如连翘，中子
甚细而沙褐色。根如人手指，通黄色，粗细长短不常。种之甚易，根入土即生。一说∶古称
种地黄宜黄土。今不然，大宜肥壤虚地，则根大而多汁。其法以苇席围编如车轮，径丈余，
以壤土实苇席中为坛。坛上又以苇席实土为一级，比下坛径减一尺。如此数级，如浮屠。乃
以地黄根节多者寸断之，莳坛上，层层令满，逐日水灌，令茂盛。至春秋分时，自上层取之，
根皆长大而不断折，不被
宗 曰∶地黄叶如甘露子，花如脂麻花，但有细斑点，北人谓之牛奶子花，茎有微细短
白毛。
时珍曰∶今人惟以怀庆地黄为上，亦各处随时兴废不同尔。其苗初生塌地，叶如山白菜
而毛涩，叶面深青色，又似小芥叶而颇浓，不叉丫。叶中撺茎，上有细毛。茎梢开小筒子花，
红黄色。结实如小麦粒。根长四五寸，细如手指，皮赤黄色，如羊蹄根及胡萝卜根，曝干乃
黑，生食作土气。俗呼其苗为婆婆奶。
摘其旁叶作菜，甚
未尽归根。二月新苗已生，根中精气已滋于叶。不如正月、九月采者殊好，又与蒸曝相宜。
《礼记》云∶羊 豕
嘉谟曰∶江浙壤地种者，受南方阳气，质虽光润而力微；怀庆山产者，禀北方纯阴，皮
有疙瘩而力大。
干地黄
【修治】藏器曰∶干地黄，《本经》不言生干及蒸干方家所用二物各别，蒸干即温补；
生干即平宣，当依此法用。
时珍曰∶《本经》所谓干地黄者，即生地黄之干者也。其法取地黄一百斤，择肥者六十
斤洗净，晒令微皱。以拣下者洗净，木臼中捣绞汁尽，投酒更捣，取汁拌前地黄，日中晒干，
或火焙干用。
【气味】甘，寒，无毒。《别录》曰∶苦。权曰∶甘，平。
好古曰∶甘、苦，寒，气薄味浓，沉而降，阴也。入手足少阴厥阴及手太阳之经。酒浸，
上行外行；日干者平；火干者温，功用相同。
元素曰∶生地黄大寒，胃弱者斟酌用之，恐损胃气。
之才曰∶得清酒、麦门冬良。恶贝母，畏芜荑。
权曰∶忌葱、蒜、萝卜、诸血，令人营卫涩，须发白。
曰∶忌铜、铁器，令人肾消并发白，男损营，女损卫。
时珍曰∶姜汁浸则不泥膈；酒制则不妨胃。鲜用则寒；干用则凉。
【主治】伤中，逐血痹，填骨髓，长肌肉。作汤除寒热积聚，除痹，疗折跌绝筋。久服
轻身不老，生者尤良（《本经》）。主男子五劳七伤，女子伤中胞漏下血，破恶血，溺血，利
大小肠，去胃中宿食，饱力断绝，补五脏内伤不足，通血脉，益气力，利耳目（《别录》）。
助心胆气，强筋骨长志，安魂定魄，治惊悸劳劣，心肺损，吐血鼻衄，妇人崩中血晕（大明）。
产后腹痛。久服变白延年（甄权）。凉血生血，补肾水真阴，除皮肤燥，去诸湿热
主
心病掌中热痛，脾气痿蹶嗜卧，足下热而痛（好古）
见火部。
\x隰草类下
（《神农本草经》列为上品）
【释名】 （音hù）、芑（qǐ）
李大明说：生地黄用水浸泡来检验。浮在水面上的是天黄；半浮半沉的是人黄；沉在水底的是地黄。入药以沉者为佳，半沉的次之，浮的不可用。
李时珍说：《尔雅》记载： ，即地黄。郭璞注释说：江东地区叫它 。罗愿说： 以沉下的为珍贵，所以字形从“下”。
【集解】《名医别录》说：地黄生长在咸阳川泽黄土地的最好，二月、八月采挖根部阴干。
陶弘景说：咸阳就是长安。生长在渭城的才有种子，形状像小麦。现在认为彭城的干地黄最好，其次是历阳的，近来使用江宁板桥的质量更佳。制作干地黄有方法，捣汁后和蒸，非常费工夫，而这里说阴干，恐怕是以蒸制为错误吧？也有人用牛膝、葳蕤来冒充，人们不能分辨。
苏颂说：现在到处都有，以同州的为上品。二月生叶，贴地长出像车前草，叶上有皱纹且不光滑。高的及一尺多，低的三、四寸。花像油菜花但呈红紫色，也有黄花的。果实像连翘的房室，里面的种子很细且呈沙褐色。根像人的手指，通体黄色，粗细长短不固定。种植很容易，根入土即活。一说：古时候称种植地黄宜用黄土。现在不是这样，大适宜在肥沃疏松的土地种植，则根大而多汁。方法是编芦苇席围成车轮状，直径一丈多，用壤土填实苇席中作为坛。坛上再用苇席填土作为一级，比下层坛径减少一尺。如此数级，像佛塔。然后把地黄根节多的切成寸断，种在坛上，层层填满，每天浇水灌溉，使其茂盛。到春秋分时，从上层采摘，根都长大而不折断，不被损伤。
寇宗奭说：地黄叶像甘露子，花像脂麻花，但有细斑点，北方人叫它牛奶子花，茎有微细短白毛。
李时珍说：现在的人只认为怀庆地黄是上品，这也是各地随时间兴衰不同罢了。它的苗初生贴地，叶像山白菜而有毛涩感，叶面深青色，又似小芥菜叶而较浓，不分叉。叶中窜出茎，上面有细毛。茎梢开小筒状花，红黄色。结籽如小麦粒。根长四五寸，细如手指，皮赤黄色，像羊蹄根及胡萝卜根，晒干后变黑，生吃有土腥味。俗呼其苗为婆婆奶。
摘取旁边的叶子做菜，很好。
如果未尽归根（指未完全采收或处理不当），二月新苗已生，根中精气已滋养于叶。不如正月、九月采挖的好，又与蒸晒相适宜。
《礼记》说：羊 、猪
嘉谟说：江浙壤地种植的，受南方阳气影响，质地虽光润但效力微弱；怀庆山产的，禀受北方纯阴之气，皮有疙瘩而效力大。
干地黄
【修治】藏器说：干地黄，《神农本草经》没有说明生干及蒸干，方家所用的两种物各别，蒸干的即温补；生干的即平宣，应当依此法使用。
李时珍说：《神农本草经》所说的干地黄，就是生地黄干燥后的产物。其方法是取地黄一百斤，挑选肥大的六十斤洗净，晒至微皱。将拣下的洗净，在木臼中捣绞取尽汁液，投入酒再捣，取汁拌和前地黄，日中晒干，或用火焙干使用。
【气味】甘，寒，无毒。《名医别录》说：苦。李权说：甘，平。
李好古说：甘、苦，寒，气薄味浓，沉而降，属阴。入手足少阴厥阴及手太阳之经。酒浸，上行外行；日干的性平；火干的性温，功用相同。
张元素说：生地黄大寒，胃弱者斟酌使用，恐损胃气。
徐之才说：得清酒、麦门冬良。恶贝母，畏芜荑。
李权说：忌葱、蒜、萝卜、诸血，令人营卫涩滞，须发变白。
朱震亨说：忌铜、铁器，令人肾消并发白，男损营，女损卫。
李时珍说：姜汁浸则不腻膈；酒制则不妨胃。鲜用则寒；干用则凉。
【主治】伤中，逐血痹，填骨髓，长肌肉。作汤除寒热积聚，除痹，疗折跌绝筋。久服轻身不老，生者尤良（《神农本草经》）。主男子五劳七伤，女子伤中胞漏下血，破恶血，溺血，利大小肠，去胃中宿食，饱力断绝，补五脏内伤不足，通血脉，益气力，利耳目（《名医别录》）。
助心胆气，强筋骨长志，安魂定魄，治惊悸劳劣，心肺损，吐血鼻衄，妇人崩中血晕（李大明）。
产后腹痛。久服变白延年（甄权）。凉血生血，补肾水真阴，除皮肤燥，去诸湿热
主
心病掌中热痛，脾气痿蹶嗜卧，足下热而痛（李好古）
See Fire Section.
\xLower Grass Category
(Listed as Superior Grade in *Shennong Bencao Jing*)
[Names] (pronounced hù), Qi (qǐ)
Li Daming stated: Fresh Rehmannia is tested by soaking it in water. Those that float are called Tianhuang (Heavenly Yellow); those that are half-floating and half-sinking are called Renhuang (Human Yellow); those that sink are called Dihuang (Earthly Yellow). For medicinal use, the sinking ones are best, the half-sinking are second best, and the floating ones are unusable.
Li Shizhen stated: *Erya* records: , which is Dihuang. Guo Pu annotated: In the Jiangdong region, it is called . Luo Yuan said: is valued for its sinking nature, hence the character derives from "down".
[Collection & Explanation] *Bielu* stated: The best Dihuang grows in the yellow soil of rivers and marshes in Xianyang. The roots should be harvested in February and August and dried in the shade.
Tao Hongjing stated: Xianyang is Chang'an. Those growing in Weicheng produce seeds resembling wheat. Currently, dry Dihuang from Pengcheng is considered the best, followed by that from Liyang. Recently, the quality from Banqiao in Jiangning is superior. There is a method for making dry Dihuang: crushing to extract juice and then steaming, which requires considerable effort, whereas this text mentions drying in the shade, suggesting that steaming might be incorrect? Some people also use Achyranthes Bidentata Root (Niuxi) and Polygonatum Reticulatum Rhizome (Weirui) to imitate it, which people cannot distinguish.
Su Song stated: It is now found everywhere, with those from Tongzhou being the finest. Leaves emerge in February, spreading on the ground resembling Plantago Asiatica Leaf (Cheqian), with wrinkled and non-glossy surfaces. They grow up to over one chi tall, or three to four cun low. The flowers resemble Rapeseed Flowers (Youmahu) but are red-purple, with some being yellow. The fruits resemble Forsythia Fruit (Lianqiao) capsules, containing very fine, sandy-brown seeds. The roots resemble human fingers, uniformly yellow, varying in thickness and length. It is easy to cultivate; roots take hold immediately upon entering the soil. One theory states: Ancient texts claimed planting Dihuang required yellow soil. This is no longer the case; it thrives best in fertile, loose soil, producing large and juicy roots. The method involves weaving reed mats into wheel-like circles, over one zhang in diameter, filling them with loam to form terraces. Additional levels are built on top using reed mats filled with soil, each level reducing the diameter by one chi compared to the one below. Repeating this creates a structure like a pagoda. Then, Dihuang root sections with many nodes are cut into inch-long pieces and planted on the terraces, filling each layer. Watered daily to promote lush growth, they are harvested from the upper layers during the Spring and Autumn Equinoxes. The roots grow long without breaking or damage.
Kou Zongshi stated: Dihuang leaves resemble Myriocarpa Japonica (Ganluzi), and flowers resemble Sesame Flowers (Zhimahu) but with fine spots. Northerners call them Milk Flower (Nainaihua). The stems have fine, short white hairs.
Li Shizhen stated: Nowadays, only Dihuang from Huaiqing is considered superior, though preferences vary by region and time. Its seedlings initially spread flat on the ground. Leaves resemble Mountain Chinese Cabbage (Shanbaicai) but are hairy and rough, deep green on the surface, resembling small Mustard Leaves (Jieye) but thicker, without branching. Stems shoot up from among the leaves, covered in fine hairs. Small tubular flowers bloom at the stem tips, red-yellow in color. Seeds resemble wheat grains. Roots are four to five cun long, finger-thick, with reddish-yellow skin, resembling Shepherd's Purse Root (Yangti) and Carrot Root (Huluobo). They turn black when sun-dried and have an earthy taste when eaten raw. Folk name for its seedling is Poponai.
Picking the side leaves for vegetables is excellent.
If not fully rooted/harvested properly, new shoots emerge in February, drawing essence from the roots to the leaves. Harvesting in January or September is far superior, and suits steaming and sun-drying methods well.
*Liji* states: Sheep , Pig
Jiamo stated: Those grown in the loamy soil of Jiangsu and Zhejiang absorb Southern Yang Qi; although glossy, their potency is weak. Those produced in the mountains of Huaiqing inherit Northern Pure Yin Qi; despite bumpy skin, their potency is strong.
Dry Rehmannia Root (Sheng Dihuang / Gan Dihuang context implies processed forms)
[Preparation] Zangqi stated: *Shennong Bencao Jing* does not specify between fresh-dried and steamed-dried forms. Practitioners treat them differently: steamed-dried is warm and tonifying; fresh-dried is neutral and dispersing. One should follow this distinction.
Li Shizhen stated: The "Dry Dihuang" mentioned in *Shennong Bencao Jing* refers to dried Fresh Rehmannia Root (Shengdihuang). The method is: Take 100 jin of Dihuang, select 60 jin of plump roots, wash them, and sun-dry until slightly wrinkled. Wash the remaining inferior roots, crush and squeeze them in a wooden mortar to extract all juice. Add wine and crush again to extract more juice. Mix this juice with the previously prepared roots, sun-dry in the sun, or bake dry with fire for use.
[Flavor & Toxicity] Sweet, Cold, Non-toxic. *Bielu* states: Bitter. Li Quan states: Sweet, Neutral.
Li Haogu stated: Sweet, Bitter, Cold. Thin Qi, Strong Flavor. Sinking and descending, belongs to Yin. Enters the Foot-Shaoyin, Jueyin, and Hand-Taiyang meridians. Wine-soaked, it ascends and moves outward; sun-dried is neutral; fire-dried is warm. Functions are similar.
Zhang Yuansu stated: Fresh Rehmannia Root (Shengdihuang) is greatly cold. Use with caution in those with weak Spleen/Stomach to avoid damaging Stomach Qi.
Xu Zhicai stated: Works well with Clear Rice Wine (Qingjiu) and Ophiopogon Japonicus Root (Mendong). Averse to Fritillaria Cirrhosa Bulb (Beimu), fears Tallowtree Seed (Wuyi).
Li Quan stated: Avoid Scallion (Cong), Garlic (Suan), Radish (Luobo), and various blood products. These cause stagnation in Ying and Wei, leading to whitening of hair and beard.
Zhu Zhenheng stated: Avoid copper and iron vessels. These cause Kidney depletion and whitening of hair. Men damage Ying, women damage Wei.
Li Shizhen stated: Soaking in Ginger Juice prevents cloying the chest; processing with Wine prevents harming the Stomach. Fresh use is Cold; Dry use is Cool.
[Indications] Treats internal injury, expels Blood Bi, fills Marrow, promotes muscle growth. Decoctions remove Cold-Heat accumulations, dispel Bi, treat fractures and severed tendons. Long-term use lightens the body and delays aging; Fresh Root is especially good (*Shennong Bencao Jing*). Mainly treats Five Wastes and Seven Injuries in men, and Middle Injury with uterine bleeding/leukorrhea in women. Breaks down bad Blood, treats hematuria, benefits Large and Small Intestines, removes retained food in the Stomach, restores strength, tonifies deficiency in the Five Zang organs, unblocks Blood Vessels, boosts Qi and Strength, benefits ears and eyes (*Bielu*).
Assists Heart and Gallbladder Qi, strengthens sinews and bones, enhances willpower, calms Hun and Po, treats palpitations and exhaustion, Heart/Lung damage, hematemesis, and epistaxis, and metrorrhagia with fainting in women (Li Daming).
Postpartum abdominal pain. Long-term use whitens hair and extends life (Zhen Quan). Cools Blood, generates Blood, tonifies True Yin of Kidney Water, removes skin dryness, clears various Damp-Heat.
Mainly
Heart disease causing heat and pain in palms, Spleen deficiency causing flaccidity, lethargy, and heat/pain in soles (Li Haogu)