典藏书目

(Recorded as "Known but Unused" in *Bie Lu*)

[Names] Shuichang (Water Acorus, from *Bie Lu*), Shuisu (from *Bie Lu*), Jingpu (Stem Cattail, from *Bie Lu*), Changyang (from *Shiyi*), Xisun (Stream Iris, from *Shiyi*), Lansun (Tao Hongjing).

Li Shizhen states: This is the Acorus tatarinowii growing in ponds and marshes today. Its leaves lack the sword-like ridge, its rhizomes are thick, white, and have sparse nodes, hence it is called Baichang (White Acorus). The ancients made pickles from its rhizomes, calling them Changben, also referred to as Chang [character missing], which King Wen of Zhou enjoyed eating. Those growing in streams and ravines are named Xisun (Stream Iris).

[Collection and Explanation] *Bie Lu* states: Baichang is harvested in the tenth month.

Meng Shen states: It is the current Xisun. Also known as Changyang. It grows by the water's edge. People also call it Changpu (Acorus calamus). It is entirely different from Shishangchangpu (Rock Acorus). The rhizomes are large and odorous, with a pure white color.

Su Song states: Shuichangpu (Water Acorus) grows abundantly in streams and marshes; it withers if deprived of water. The leaves resemble Shichang (Stone Acorus), but lack the central ridge. After drying, the rhizomes become light, spongy, and full of dregs, making them unsuitable for medicinal use.

Li Shizhen states: There are two varieties: one with large, fat, white rhizomes and sparse nodes is Baichang, commonly known as Nichangpu (Mud Acorus); the other with slender, reddish rhizomes and slightly denser nodes is Xisun, commonly known as Shuichangpu (Water Acorus). Both have leaves without sword ridges. Xisun has a superior aroma compared to Baichang. Both can kill insects but are not suitable for ingestion.

[Flavor and Toxicity] Sweet, non-toxic.

*Bie Lu* states: Sweet, pungent, warm. Its juice is used to process Realgar (Xionghuang), Orpiment (Cihuang), and Arsenolite (Pishi).

[Indications] Treats diseases caused by ingesting various insects (*Bie Lu*). Mainly treats wind-dampness cough with rebellious Qi, expels parasites, and kills fleas and lice (Tao Hongjing). Grind into powder, mix with oil, and apply to scabies and itching (Su Song).

(The *Shennong Bencao Jing* lists it as Superior Grade) Puhuang (Cattail Pollen, listed as Superior Grade in *Shennong Bencao Jing*)

[Names] Ganpu (Sweet Reed, Su Gong), Jiaoshi (Wu Pu). The yellow pollen on the flowers is named Puhuang.

Su Gong states: Xiangpu (Fragrant Reed) is Ganpu, which can be used to make mats. In early spring, the white tender shoots are picked to make pickles, or they can be steamed. People in southern Shanxi call it Xiangpu, distinguishing it from Changpu (Acorus), which they call Choupu (Smelly Reed). Puhuang is the pollen of this plant.

[Collection and Explanation] *Bie Lu* states: Xiangpu grows in the ponds and marshes of Nanhai. Puhuang grows in the ponds and marshes of Hedong and is harvested in the fourth month.

Su Song states: Xiangpu is the plant that produces Puhuang. It is found everywhere, with those from Taizhou being the best. In early spring, tender leaves emerge; before breaking the surface, they are red-white and fuzzy. The white part inserted into the ground, about the size of a spoon handle, can be eaten raw; it is sweet and crisp. Soaked in vinegar, it tastes like bamboo shoots, very delicious. The *Rites of Zhou* calls it Puju (Reed Pickle), but few people eat it now. By summer, flower stalks shoot up among the leaves. The flowers cluster at the tip of the stalk, resembling a warrior's mace, hence colloquially called Puzhui (Reed Mace) or Pulihua (Reed Flower). The Puhuang is the dust from the stamens within the flower. Fine as gold powder, it should be collected when the flowers are about to open. Market vendors mix it with honey to make fruit snacks for sale.

Li Shizhen states: Reeds grow by the water, resembling Carex but with narrower leaves, having a ridge and being soft. Shoots appear in February and March. Pick the tender roots, boil them, and make pickles; they are edible after one night. They can also be fried, steamed, dried, ground into powder, and made into cakes. The *Book of Songs* says: "What are the vegetables? Only bamboo shoots and reeds." This refers to it. In August and September, leaves are harvested to make mats or fans; they are soft, smooth, and warm.

[Correction of Errors] Tao Hongjing states: Xiangpu is no longer used in prescriptions, and no one harvests it; people in Nanhai do not even recognize it. Jiangnan offers Jingmao (Jing Bamboo), also known as Xiangmao (Fragrant Grass), for filtering wine in ancestral temples. Some say it is Xuncao (Aromatic Grass), others say it is Oats; this reed is somewhat similar.

Su Gong states: The Jingmao cited by Tao is actually Sanjima (Three-ribbed Sedge). Xiangmao, oats, and Xuncao are recognized by common people in the wild and are not related to Xiangpu. Reeds are also known as Pusun (Reed Shoots, from *Shipin*) and Pu'ergen (Reed Root, from *Yecai pu*).

[Flavor and Toxicity] Sweet, neutral, non-toxic. Li Shizhen states: Cold.

[Indications] Treats evil Qi under the five viscera and heart, bad breath with rotting sensation, strengthens teeth, brightens eyes, and sharpens hearing. Long-term use makes the body light and delays aging (*Shennong Bencao Jing*). Clears heat and dryness, promotes urination (Ning Yuan). Eating raw stops thirst (Wang Ying). Tonifies the middle and benefits Qi, harmonizes blood vessels (*Zhengyao*). Crush and take the juice to treat maternal exhaustion fever, irritability, fetal restlessness, and bleeding during pregnancy (Li Shizhen, citing *Chanru*).

[Attached Prescriptions] One old prescription, one new prescription.

Du Ru (Breast engorgement) and Ru Yong (Breast abscess): Crush the rhizomes and roots of Puhuang and apply externally; also decoct the juice to drink and eat. (Zan Yin, *Chanbao*)

Re Toxin Dysentery: Two liang of Pu root, two he of millet, decoct in water and take twice daily. (*Shengji Zonglu*)