（《蜀本草》）
【校正】并入木部《拾遗》桃竹笋。
【释名】竹萌（《尔雅》）、竹芽（《笋谱》）、竹胎（《说文》）、竹子（《神异经》）。
时珍曰∶笋，从竹、旬，谐声也。陆佃云∶旬内为笋，旬外为竹，故字从旬。今谓竹为
妒母草，谓笋生旬有六日而齐母也。僧赞宁《笋谱》云∶笋一名萌，一名箬，一名KT ，
一名茁，一名初篁。皆会意也。俗作笋者，非。
【集解】弘景曰∶竹类甚多。笋以实中竹、篁竹者为佳。于药无用。
颂曰∶竹笋，诸家惟以苦竹笋为最贵。然苦竹有二种∶一种出江西及闽中者，本极粗大，
笋味殊苦，不可啖；一种出江浙及近道者，肉浓而叶长阔，笋味微苦，俗呼甜苦笋，食品所
宜，亦不闻入药用也。
时珍曰∶晋·武昌戴凯之、宋·僧赞宁皆着《竹谱》，凡六十余种。其所产之地，发笋
之时，各各不同。详见木部竹下。其笋亦有可食、不可食者。大抵北土鲜竹，惟秦、蜀、吴、
楚以南则多有之。竹有雌雄，但看根上第一枝双生者，必雌也，乃有笋。土人于竹根行鞭时
掘取嫩者，谓之鞭笋。江南、湖南人冬月掘大竹根下未出土者为冬笋，《东观汉记》谓之苞
笋，并可鲜食，为珍品。其他则南人淡干者为玉版笋、明笋、火笋，盐曝者为盐笋，并可为
蔬食也。按∶赞宁云∶凡食笋者譬如治药，得法则益人，反是则有损。采之宜避风日，见风
则本坚，入水则肉硬，脱壳煮则失味，生着刃则失柔。煮之宜久，生必损人。苦笋宜久煮，
干笋宜取汁为羹茹。蒸之最美，煨之亦佳。味 者戟人咽，先以灰汤煮过，再
煮乃良。
或以薄荷数片同煮，亦去 味。《诗》云∶其蔌伊芳何，惟笋及蒲。《礼》云∶加豆之实，
笋菹鱼醢。则笋之为蔬，尚之久矣。
诸竹笋
【气味】甘，微寒，无毒。
藏器曰∶诸笋皆发冷血及气。
瑞曰∶笋同羊肝食，令人目盲。
【主治】消渴，利水道，益气，可久食（《别录》）。
利膈下气，化热消痰爽胃（宁原）。
苦竹笋
【气味】苦、甘，寒。
【主治】不睡，去面目并舌上热黄，消渴，明目，解酒毒，除热气，健人（藏器）。理
心烦闷，益气力，利水道，下气化痰，理风热香港脚，并蒸煮食之（《心镜》）。治出汗中风失
音（汪颖）。干者烧研入盐，擦牙疳（时珍）。
【发明】时珍曰∶四川·叙州·宜宾、长宁所出苦笋，彼人重之。宋·黄山谷有《苦笋
赋》云∶ 道苦笋，冠冕两川。甘脆惬当，小苦而成味；温润缜密，多啖而不 。食肴以之
启迪，酒客为之流涎。其许之也如此。
竹笋
【主治】消渴风热，益气力，消腹胀，蒸、煮、炒食皆宜（宁原）。
淡竹笋
【气味】甘，寒。
【主治】消痰，除热狂壮热，头痛头风，并妊妇头旋，颠仆惊悸，温疫迷闷，小儿惊痫
天吊（汪颖）。
冬笋、 笋
【气味】甘，寒。
【主治】小儿痘疹不出，煮粥食之，解毒，有发生之义（汪颖）。
【发明】诜曰∶淡竹笋及中母笋，虽美，然发背闷香港脚。箭竹笋新者可食，陈者不宜。
诸竹笋多食皆动气发冷症，惟苦竹笋主逆气，不发疾。
颖曰∶笋与竹沥功近。有人素患痰病，食笋而愈也。
瑞曰∶淡笋、甘笋、苦笋、冬笋、鞭笋皆可久食。其他杂竹笋性味不一，不宜多食。
宗 曰∶笋难化，不益人，脾病不宜食之。一小儿食干笋三寸许，噎于喉中，壮热喘粗
如惊。服惊药不效，后吐出笋。诸证乃定。其难化也如此。
时珍曰∶赞宁《笋谱》云∶笋虽甘美，而滑利大肠，无益于脾，俗谓之刮肠篦。惟生姜
及麻油能杀其毒。人以麻滓沃竹丛，则次年凋疏，可验矣。其蕲州丛竹、毛斑竹、匡庐扁竹、
沣州方竹、岭南 竹、 竹、月竹诸笋，皆苦韧不堪食也。时珍常见俗医治痘，往往劝饮笋
汤，云能发痘。盖不知痘疮不宜大肠滑利，而笋有刮肠之名，则暗受其害者，不知若干人也。
戒之哉，戒之哉。
桃竹笋（《拾遗》）
藏器曰∶南人谓之黄笋。灰汁煮之可食，不尔戟人喉。其竹丛生，丑类非一。
时珍曰∶桃枝竹出川、广中。皮滑而广，犀纹瘦骨，四寸有节，可以为席。
【气味】苦，有小毒。
【主治】六畜疮中蛆，捣碎纳之，蛆尽出（藏器）。
刺竹笋
时珍曰∶生交广中。丛生，大者围二尺，枝节皆有刺。夷人种以为城，伐竹为弓。根大
如车辐。一名芭竹。
【气味】甘、苦，有小毒。食之落人发（《竹谱》）。
酸笋（《纲目》）
【集解】时珍曰∶酸笋出粤南。顾 《海槎录》云∶笋大如臂。摘至用沸汤泡去苦水，
投冷井水中，浸二、三日取出，缕如丝绳，醋煮可食。好事者携入中州，成罕物云。
【气味】酸，凉，无毒。
【主治】作汤食，止渴解酲，利膈（时珍）。
（《蜀本草》）
【校正】并入木部《拾遗》中的桃竹笋。
【释名】竹萌（出自《尔雅》）、竹芽（出自《笋谱》）、竹胎（出自《说文解字》）、竹子（出自《神异经》）。
李时珍说：笋，由“竹”和“旬”组成，是谐声字。陆佃说：出生十天内为笋，十天以后为竹，所以字形从“旬”。现在称竹为妒母草，说笋生长十六天后就与母竹齐平。僧人赞宁的《笋谱》说：笋又名萌、箬、筍、茁、初篁。这些都是会意字。俗写的“笋”字，是不正确的。
【集解】陶弘景说：竹类很多。以实心竹、篁竹的笋为佳。但药用价值不大。
苏颂说：各家都认为苦竹笋最珍贵。然而苦竹有两种：一种产自江西和福建，根部极粗大，笋味极苦，不可食用；一种产自江浙及邻近地区，肉质厚实且叶片长阔，笋味微苦，俗称甜苦笋，适合食品食用，也没听说入药用的。
李时珍说：晋代武昌戴凯之、宋代僧人赞宁都著有《竹谱》，记载六十多种。它们产地不同，发笋的时间也各不相同。详见木部竹条下。这些笋也有可食和不可食的。大致北方少产竹，只有秦、蜀、吴、楚以南多有出产。竹有雌雄之分，只要看根上第一枝双生的，必定是雌竹，才会生笋。当地人当竹根走鞭时挖掘嫩笋，称为鞭笋。江南、湖南人在冬天挖掘大竹根下未出土的笋，称为冬笋，《东观汉记》称之为苞笋，都可以鲜食，是珍品。其他的如南方人淡干的称为玉版笋、明笋、火笋，盐腌日晒的称为盐笋，都可以作为蔬菜食用。按：赞宁说：吃笋就像治病一样，方法得当则有益于人，反之则有损。采摘时应避开风日，见风则根部变硬，入水则肉质变硬，脱壳煮则失去味道，用刀切则失去柔嫩。煮宜久煮，生的必伤人体。苦笋宜久煮，干笋宜取汁做羹汤。蒸着吃最美，煨着吃也好。味涩的刺喉，先用灰水煮熟，再煮就好。
有人用薄荷几片同煮，也能去除涩味。《诗经》说：其中的蔬菜是什么？只有笋和蒲。《礼记》说：加豆里的食物，是笋菹和鱼酱。那么笋作为蔬菜，历史悠久了。
各种竹笋
【气味】甘，微寒，无毒。
孟诜说：各种笋都会引发冷血和气滞。
苏瑞说：笋同羊肝一起吃，令人目盲。
【主治】消渴，利水道，益气，可以久食（《名医别录》）。
利膈下气，化热消痰爽胃（宁原）。
苦竹笋
【气味】苦、甘，寒。
【主治】失眠，去除面目及舌上的热黄，消渴，明目，解酒毒，除热气，健人（孟诜）。理心烦闷，益气力，利水道，下气化痰，理风热脚气，并蒸煮食之（《心镜》）。治出汗中风失音（汪颖）。干者烧成研末加入盐，擦牙疳（李时珍）。
【发明】李时珍说：四川叙州宜宾、长宁所出的苦笋，当地人很重视。宋代黄山谷有《苦笋赋》说：道出苦笋，冠冕两川。甘脆惬意，小苦而成美味；温润缜密，多吃也不涩口。食肴因它而启迪，酒客为之流涎。它的赞誉如此。
筱竹笋
【主治】消渴风热，益气力，消腹胀，蒸、煮、炒食皆宜（宁原）。
淡竹笋
【气味】甘，寒。
【主治】消痰，除热狂壮热，头痛头风，以及孕妇头晕，跌倒惊悸，温疫迷闷，小儿惊痫天吊（汪颖）。
冬笋、筱笋
【气味】甘，寒。
【主治】小儿痘疹不出，煮粥食之，解毒，有发生之义（汪颖）。
【发明】陈藏器说：淡竹笋及中母笋，虽然美味，但会引发背痈闷痛和脚气。箭竹笋新的可以吃，陈的不宜。各种竹笋多食都会动气发冷症，只有苦竹笋主逆气，不发疾病。
汪颖说：笋与竹沥功效相近。有人素患痰病，吃笋就好了。
苏瑞说：淡笋、甘笋、苦笋、冬笋、鞭笋都可以久食。其他杂竹笋性味不一，不宜多食。
寇宗奭说：笋难消化，不益人，脾病不宜食之。一个小孩吃了约三寸长的干笋，噎在喉咙里，壮热喘粗像惊风。服惊药无效，后来吐出笋。诸证才安定。它的难消化如此。
李时珍说：赞宁《笋谱》说：笋虽甘美，但滑利大肠，无益于脾，俗称为刮肠篦。只有生姜及麻油能杀其毒。人们用麻渣浇灌竹丛，则次年凋疏，可以验证。其蕲州丛竹、毛斑竹、匡庐扁竹、沣州方竹、岭南簕竹、慈竹、月竹等笋，都苦涩坚韧不堪食用。我常见俗医治痘，往往劝饮笋汤，说能发痘。大概不知道痘疮不宜大肠滑利，而笋有刮肠之名，则暗受其害者，不知有多少人。戒之啊，戒之啊。
桃竹笋（《拾遗》）
孟诜说：南方人称为黄笋。灰汁煮之可食，否则刺喉。其竹丛生，种类不一。
李时珍说：桃枝竹出川、广中。皮滑而宽，犀纹瘦骨，四寸一节，可以做席子。
【气味】苦，有小毒。
【主治】六畜疮中的蛆，捣碎纳入，蛆全部出来（孟诜）。
刺竹笋
李时珍说：生于交广中。丛生，大的围二尺，枝节皆有刺。夷人种以为城，伐竹为弓。根大如车辐。一名芭竹。
【气味】甘、苦，有小毒。食之落人发（《竹谱》）。
酸笋（《纲目》）
【集解】李时珍说：酸笋出粤南。顾炎武《海槎录》说：笋大如臂。摘至用沸汤泡去苦水，投冷井水中，浸二、三日取出，缕如丝绳，醋煮可食。好事者携入中州，成为罕见之物云。
【气味】酸，凉，无毒。
【主治】作汤食，止渴解酲，利膈（李时珍）。
(Shu Bencao)
[Correction] Merged into the Wood Section of "Supplementary Materials": Tao Zhu Sun (Bamboo Shoot of Tao Bamboo).
[Nomenclature] Zhu Meng (Bamboo Sprout, from Erya), Zhu Ya (Bamboo Bud, from Sun Pu), Zhu Tai (Bamboo Fetus, from Shuowen Jiezi), Zhu Zi (Bamboo Plant, from Shenyi Jing).
Li Shizhen said: The character "Sun" (Bamboo Shoot) is composed of "Zhu" (Bamboo) and "Xun" (Ten Days), forming a phonetic compound. Lu Dian said: Within ten days it is a shoot, after ten days it becomes bamboo; hence the character includes "Xun". Nowadays, bamboo is called "Jealous Mother Grass", saying that shoots grow for sixteen days to equal the mother plant. Zanning's "Sun Pu" states: A shoot is also called Meng, Ruo, Sun, Zhuo, Chu Huang. These are all ideograms. The common character "Sun" is incorrect.
[Collection and Explanation] Tao Hongjing said: There are many types of bamboo. The shoots of solid-center bamboo and Huang bamboo are the best. However, they have little medicinal use.
Su Song said: Various texts consider Ku Zhu Sun (Bitter Bamboo Shoot) the most precious. However, there are two types of bitter bamboo: one produced in Jiangxi and Fujian has very thick roots, and the shoots are extremely bitter and inedible; another produced in Jiangsu, Zhejiang, and nearby areas has thick flesh and long broad leaves, with slightly bitter shoots, commonly called sweet-bitter shoots, suitable for food, but rarely used medicinally.
Li Shizhen said: Dai Kaizhi of Wuchang during the Jin Dynasty and Monk Zanning of the Song Dynasty both wrote "Zhu Pu" (Records of Bamboo), covering over sixty species. Their production areas and shooting times vary greatly. See details under the Bamboo entry in the Wood Section. Some shoots are edible, others are not. Generally, bamboo is rare in the north, abundant only south of Qin, Shu, Wu, and Chu. Bamboo has male and female varieties; if the first branch at the root grows in pairs, it is female and will produce shoots. Locals dig tender shoots when the rhizomes run, calling them Bian Sun (Whip Shoots). In Jiangnan and Hunan, people dig large bamboo roots underground in winter without emerging, called Dong Sun (Winter Shoots), or Bao Sun (Wrapped Shoots) as per "Dongguan Han Ji". These can be eaten fresh and are delicacies. Others include Yu Ban Sun, Ming Sun, Huo Sun (dried lightly by southerners), and Yan Sun (salted and sun-dried), all suitable as vegetables. According to Zanning: Eating shoots is like treating disease; proper methods benefit, improper ones harm. Harvesting should avoid wind and sun; exposure to wind hardens the base, water makes flesh tough, peeling before cooking loses flavor, cutting raw loses tenderness. Boiling should be prolonged; raw shoots damage the body. Bitter shoots require long boiling; dried shoots are best made into soup. Steaming is best, baking is good. Astringent shoots irritate the throat; boil first in ash water, then cook again. Adding mint leaves while boiling removes astringency. The Book of Songs says: "What are the vegetables? Only shoots and cattails." The Book of Rites says: "The contents of the added dishes are pickled shoots and fish paste." Thus, shoots have been used as vegetables for a long time.
Various Bamboo Shoots
[Flavor and Toxicity] Sweet, slightly cold, non-toxic.
Meng Shen said: All shoots induce cold blood and qi stagnation.
Rui said: Eating shoots with sheep liver causes blindness.
[Indications] Xiao Ke (Wasting and Thirsting Syndrome), promotes urination, tonifies Qi, suitable for long-term consumption (Bie Lu).
Promotes diaphragm flow and descends Qi, resolves heat, transforms phlegm, refreshes the stomach (Ning Yuan).
Ku Zhu Sun (Bitter Bamboo Shoot)
[Flavor and Toxicity] Bitter, sweet, cold.
[Indications] Insomnia, clears heat and yellow dampness from face/eyes and tongue, treats Xiao Ke, brightens eyes, resolves alcohol toxicity, clears hot pathogens, strengthens the body (Meng Shen). Relieves mental restlessness, tonifies Qi and strength, promotes urination, descends Qi and transforms phlegm, treats Wind-Heat Jiao Ni (Foot Soreness), best steamed or boiled (Xin Jing). Treats aphonia due to sweating and stroke (Wang Ying). Dried shoots burned to powder mixed with salt applied to teeth for gum disease (Li Shizhen).
[Elucidation] Li Shizhen said: Bitter shoots from Yibin and Changning in Xuzhou, Sichuan, are highly valued locally. Huang Shan Gu of the Song Dynasty wrote "Ode to Bitter Shoots": "Outstanding bitter shoots, crowning the two rivers. Sweet and crisp, satisfying; slightly bitter yet flavorful; warm and dense, eating much does not cause astringency. Inspires culinary arts, makes drinkers salivate." Such high praise.
Xiao Zhu Sun (Small Bamboo Shoot)
[Indications] Treats Xiao Ke and Wind-Heat, tonifies Qi and strength, reduces abdominal distension, suitable for steaming, boiling, or stir-frying (Ning Yuan).
Dan Zhu Sun (Light Bamboo Shoot)
[Flavor and Toxicity] Sweet, cold.
[Indications] Transforms phlegm, clears manic heat and severe fever, headache and wind-head, dizziness in pregnant women, falls and palpitations, epidemic confusion, pediatric convulsions and opisthotonos (Wang Ying).
Dong Sun (Winter Shoot), Xiao Sun
[Flavor and Toxicity] Sweet, cold.
[Indications] For pediatric smallpox not erupting, boiled in porridge, detoxifies, symbolizes emergence (Wang Ying).
[Elucidation] Shen said: Dan Zhu Sun and Zhong Mu Sun are delicious but induce back abscesses and Jiao Ni. New Jian Zhu Sun (Arrow Bamboo Shoot) is edible; old ones are not. Most bamboo shoots move Qi and induce cold syndromes if eaten in excess; only Ku Zhu Sun directs rebellious Qi and does not induce disease.
Ying said: Shoots are similar in function to Zhu Li (Bamboo Sap). Someone with chronic phlegm disease was cured by eating shoots.
Rui said: Dan Sun, Gan Sun, Ku Sun, Dong Sun, and Bian Sun can be eaten long-term. Other miscellaneous bamboo shoots have varying flavors and properties,不宜 excessive consumption.
Zong said: Shoots are hard to digest and do not benefit the person; those with Spleen disease should not eat them. A child choked on a three-inch dry shoot, developing high fever and rough breathing resembling convulsions. Convulsion medicines failed; the shoot was vomited out, and symptoms settled. Its indigestibility is such.
Li Shizhen said: Zanning's "Sun Pu" states: Though sweet and beautiful, shoots lubricate the Large Intestine and do not benefit the Spleen, hence called "Intestine-Scraping Comb". Only Ginger and Sesame Oil can neutralize their toxicity. Pouring sesame residue on bamboo clumps causes next-year thinning, verifying this. Shoots from Qizhou Cluster Bamboo, Mao Ban Bamboo, Kuanglu Flat Bamboo, Fengzhou Square Bamboo, Lingnan Le Bamboo, Ci Bamboo, and Yue Bamboo are bitter, tough, and inedible. I often see quack doctors treating smallpox advising shoot soup to "induce eruption". They do not know that smallpox lesions should not involve intestinal lubrication, and since shoots scrape the intestines, many suffer silently. Beware, beware.
Tao Zhu Sun (Bamboo Shoot of Tao Bamboo) (Supplementary Materials)
Cangqi said: Southerners call it Huang Sun (Yellow Shoot). Boiled with alkaline water, it is edible; otherwise, it irritates the throat. It grows in clusters, diverse in appearance.
Li Shizhen said: Tao Zhi Zhu (Peach Branch Bamboo) grows in Sichuan and Guangdong. Smooth and wide skin, sharp ribs and slender bones, four inches with nodes, can be made into mats.
[Flavor and Toxicity] Bitter, slightly toxic.
[Indications] Maggots in sores of livestock; crushed and inserted, maggots exit completely (Cangqi).
Ci Zhu Sun (Thorny Bamboo Shoot)
Li Shizhen said: Grows in Jiaozhi and Guangling. Clusters, up to two chi circumference, branches and joints thorn-covered. Barbarians plant as walls, cut for bows. Roots as thick as chariot spokes. Also named Ba Zhu.
[Flavor and Toxicity] Sweet, bitter, slightly toxic. Causes hair loss when eaten (Zhu Pu).
Suan Sun (Sour Bamboo Shoot) (Ben Cao Gang Mu)
[Collection and Explanation] Li Shizhen said: Suan Sun comes from Southern Guangdong. Gu's "Haicha Lu" says: Shoots as thick as arms. Picked, soaked in boiling water to remove bitterness, immersed in cold well water for 2-3 days, taken out, shredded like ropes, cooked in vinegar, edible. Enthusiasts brought it to Central Plains, making it a rarity.
[Flavor and Toxicity] Sour, cool, non-toxic.
[Indications] Made into soup, quenches thirst, resolves hangover, benefits the diaphragm (Li Shizhen).