（音俭。《本经》上品）
【释名】鸡头（《本经》）、雁喙（同）、雁头（《古今注》）、鸿头（韩退之）、鸡雍（《庄
子》）、卯菱（《管子》）、 子（音唯）、水流黄。
弘景曰∶此即今 子也。茎上花似鸡冠，故名鸡头。
颂曰∶其苞形类鸡、雁头，故有诸名。
时珍曰∶芡可济俭歉，故谓之芡。鸡雍见《庄子·徐无鬼篇》。卯菱见《管子·五行篇》。
扬雄《方言》云∶南楚谓之鸡头，幽燕谓之雁头，徐、青、淮、泗谓之芡子。其茎谓之 ，
亦曰 。郑樵《通志》以钩 为芡，误矣。钩 ，陆生草也，其茎可食。水流黄见下。
【集解】《别录》曰∶鸡头实生雷泽池泽。八月采之。
保升曰∶苗生水中，叶大如荷，皱而有刺。花子若拳大，形似鸡头。实若石榴，其皮青
黑，肉白如菱米也。
颂曰∶处处有之，生水泽中。其叶俗名鸡头盘，花下结实。其茎嫩者名 ，亦名 菜，
人采为蔬茹。
宗 曰∶天下皆有之。临水居人，采子去皮，捣仁为粉，蒸炸作饼，可以代粮。
时珍曰∶芡茎三月生叶贴水，大于荷叶，皱纹如 ，蹙衄如沸，面青背紫，茎、叶皆有
刺。其茎长至丈余，中亦有孔有丝，嫩者剥皮可食。五六月生紫花，花开向日结苞，外有青
刺，如 刺及栗球之形。花在苞顶，亦如鸡喙及 喙。剥开内有斑驳软肉裹子，累累如珠玑。
壳内白米，状如鱼目。深秋老时，泽农广收，烂取芡子，藏至 石，以备歉荒。其根状如三
棱，煮食如芋。
【修治】诜曰∶凡用蒸熟，烈日晒裂取仁，亦可舂取粉用。
时珍曰∶新者煮食良。入涩精药，连壳用亦可。案∶刘 《暇日记》云∶芡实一斗，以
防风四两煎汤浸过用，且经久不坏。
【气味】甘，平，涩，无毒。
弘景曰∶小儿多食，令不长。
诜曰∶生食多，动风冷气。
宗 曰∶食多，不益脾胃，兼难消化。
【主治】湿痹，腰脊膝痛，补中，除暴疾，益精气，强志，令耳目聪明。久服，轻身不
饥，耐老神仙（《本经》）。开胃助气（《日华》）。止渴益肾，治小便不禁，遗精白浊带下（时
珍）。
【发明】弘景曰∶《仙方》取此合莲实饵之，甚益人。
恭曰∶作粉食，益人胜于菱也。
颂曰∶取其实及中子，捣烂曝干，再捣筛末，熬金樱子煎和丸服之，云补下益人，谓之
水陆丹。
时珍曰∶案孙升《谈圃》云∶芡本不益人，而俗谓之水流黄何也？盖人之食芡，必咀
之，终日嗫嗫。而芡味甘平，腴而不腻。食之者能使华液流通，转相灌溉，其功胜于乳石
也。《淮南子》云∶狸头愈 ，鸡头已 。注者云∶即芡实也。
【附方】旧一，新三。
鸡头粥∶益精气，强志意，利耳目。鸡头实三合（煮熟去壳），粳米一合煮粥，日日空
心食。（《经验后方》）
玉锁丹∶治精气虚滑。用芡实、莲茎（方见藕节下）。
四精丸∶治思虑、色欲过度，损伤心气，小便数，遗精。用秋石、白茯苓、芡实、莲肉
各二两，为末，蒸枣和丸梧桐子大。每服三十丸，空心盐汤送下。（《永类方》）
厘清丸∶治浊病。用芡实粉、白茯苓粉，黄蜡化蜜和，丸梧桐子大。每服百丸，盐汤下。
（《摘玄方
鸡头菜即 菜（芡茎也）
【
【主治】止烦渴，除虚热，生熟皆宜（时珍）。
根
【气味】同茎。
【主治】小腹结气痛，煮食之（士良）。
【附方】新一。
偏坠气块∶鸡头根切片煮熟，盐、醋食之。（《法天生意》）
（读音同“俭”。被列为《神农本草经》上品。）
【释名】鸡头（出自《神农本草经》）、雁喙（同上）、雁头（出自《古今注》）、鸿头（韩愈提及）、鸡雍（出自《庄子》）、卯菱（出自《管子》）、芡子（音同“唯”）、水流黄。
苏颂说：它的苞形状像鸡头和雁头，所以有这些名字。
李时珍说：芡可以救济饥荒，所以称为芡。 “鸡雍”见于《庄子·徐无鬼篇》。“卯菱”见于《管子·五行篇》。扬雄在《方言》中说：南楚地区叫它鸡头，幽燕地区叫它雁头，徐州、青州、淮河、泗水流域叫它芡子。它的茎叫莼，也叫莼菜。郑樵在《通志》中把钩藤当作芡，这是错误的。钩藤是陆生草本植物，其茎可以吃。“水流黄”见下文解释。
【集解】《名医别录》说：鸡头实生长在雷泽的池塘沼泽中。八月采集。
寇宗奭说：苗生长在水中，叶子大如荷叶，有皱纹且带刺。花和果实像拳头那么大，形状像鸡头。果实像石榴，外皮青黑色，果肉白色如同菱米。
苏颂说：各地都有，生长在水泽之中。它的叶子俗名叫鸡头盘，花在下面结果。它的茎嫩的时候叫莼，也叫莼菜，人们采摘作为蔬菜食用。
寇宗奭说：天下各处都有。临水而居的人，采集种子去皮，捣碎仁做成粉，蒸或炸成饼，可以代替粮食。
李时珍说：芡的茎三月生出叶子贴在水面上，比荷叶大，皱纹像绉纱，皱缩得像沸腾的水面，正面青色背面紫色，茎和叶都有刺。茎长有一丈多，中间也有孔和丝，嫩的时候剥皮可以吃。五六月开紫花，花开向阳结成苞，外面有青刺，像蒺藜的刺以及栗球的样子。花在苞顶，也像鸡嘴和鸭嘴。剥开里面有斑驳的软肉包裹着种子，累累如珍珠。壳内白米，形状像鱼眼。深秋时节，水乡农民广泛收获，弄烂取出芡子，储藏到石窖中，以备饥荒之年。它的根状如三棱草，煮熟后吃像芋头。
【修治】陈藏器说：凡是使用都要蒸熟，烈日下晒裂取仁，也可以舂成粉使用。
李时珍说：新鲜的煮食效果好。入涩精药方中，连壳用也可以。案：刘跂《暇日记》说：一斗芡实，用四两防风煎汤浸泡后使用，而且经久不坏。
【气味】甘，平，涩，无毒。
【主治】湿痹，腰脊膝痛，补中气，除暴疾，益精气，强意志，使耳目聪明。长期服用，身体轻健不饥饿，抗老如神仙（出自《神农本草经》）。开胃助气（出自《日华子本草》）。止渴益肾，治疗小便不禁，遗精白浊带下（李时珍补充）。
苏颂说：取其实及中间的子，捣烂晒干，再捣筛成末，熬金樱子煎液调和制成丸剂服用，据说补下焦益于人，称为水陆丹。
李时珍说：案孙升《谈圃》说：芡本来不益人，但俗称为水流黄为什么呢？大概人吃芡，一定要咀嚼，整天嗫嚅不停。而芡味甘平，丰腴而不腻。食用者能使体液流通，相互灌溉，其功效胜过乳石。《淮南子》说：狸头治愈瘰疬，鸡头治愈消渴。注释者说：就是芡实。
【附方】旧方一个，新方三个。
鸡头粥：益精气，强意志，利耳目。鸡头实三合（煮熟去壳），粳米一合煮粥，每天空腹食用。（出自《经验后方》）
四精丸：治疗思虑、色欲过度，损伤心气，小便频数，遗精。用秋石、白茯苓、芡实、莲肉各二两，研为末，蒸枣调和制成梧桐子大小的丸剂。每次服三十丸，空腹盐汤送下。（出自《永类方》）
厘清丸：治疗浊病。用芡实粉、白茯苓粉，黄蜡化蜜调和，制成梧桐子大小的丸剂。每次服百丸，盐汤送下。（出自《摘玄方》）
鸡头菜即莼菜（芡的茎）
根
【气味】与茎相同。
【主治】小腹结气痛，煮食之（士良）。
【附方】新方一个。
(Jian. Listed as a Superior Grade in the *Shennong Bencao Jing*.)
**Names:** Jitou (Chicken Head) (*Shennong Bencao Jing*), Yanhui (Goose Beak) (Same), Yantou (Goose Head) (*Gujin Zhu*), Hongtou (Swan Head) (Mentioned by Han Yu), Ji Yong (Chicken Congestion) (*Zhuangzi*), Maoling (*Guanzi*), Qianzi (Sound like "Wei"), Shuiliuhuang (Flowing Water Yellow).
Tao Hongjing stated: This is the current Qianshi (Euryale seed). The flower on the stem resembles a rooster's comb, hence the name Jitou.
Su Song stated: Its calyx shape resembles that of a chicken or goose head, thus having these names.
Li Shizhen stated: Qian can aid in times of famine, hence called Qian. "Ji Yong" appears in *Zhuangzi · Xu Wugui*. "Maoling" appears in *Guanzi · Wuxing*. Yang Xiong in *Fangyan* said: In Chu south it is called Jitou, in You and Yan it is called Yantou, in Xu, Qing, Huai, and Si regions it is called Qianzi. Its stem is called Chun, also known as Chun vegetable. Zheng Qiao in *Tongzhi* mistakenly identified Gouteng (Uncaria rhynchophylla) as Qian. Gouteng is a terrestrial herb, its stem is edible. "Shuiliuhuang" is explained below.
**Collection and Description:** *Bielu* stated: Jitoushi grows in the ponds and marshes of Leize. Collected in August.
Kou Zongshi stated: The seedling grows in water, leaves are large like lotus leaves, wrinkled and thorny. Flowers and fruits are fist-sized, shaped like a chicken head. The fruit is like a pomegranate, skin green-black, flesh white like water chestnut meat.
Su Song stated: It is found everywhere, growing in water marshes. Its leaves are commonly called Jitou Pan, bearing fruit beneath the flowers. Its tender stems are called Chun, also named Chun Cai, harvested by people as vegetables.
Kou Zongshi stated: It exists throughout the world. People living near water harvest the seeds, remove the husks, pound the kernels into powder, steam or fry into cakes, which can serve as a staple food substitute.
Li Shizhen stated: Qian stems produce leaves in March that lie flat on the water surface, larger than lotus leaves, with wrinkles like crepe fabric, puckered like boiling water, green on the front and purple on the back; both stems and leaves have thorns. Stems can exceed one zhang in length, containing pores and fibers internally; when tender, the peel can be removed for eating. Purple flowers bloom in May and June, facing the sun to form calyces, covered externally with green thorns resembling Tribulus tribuloides spines and hedgehog burrs. Flowers sit atop the calyx, resembling chicken or duck bills. Inside, mottled soft flesh wraps the seeds, clustered like pearls. White rice-like kernels inside the shell resemble fish eyes. In late autumn, farmers widely harvest, crushing them to extract Qianzi, storing them in stone cellars to prepare for famine. Its root resembles Samolus valerandi, and when boiled, tastes like taro.
**Preparation:** Chen Cangqi stated: For use, it must be steamed, then dried in strong sunlight until cracked to extract the kernel; it can also be pounded into powder.
Li Shizhen stated: Fresh ones are good for boiling and eating. When used in formulas for astringing essence, using the whole shell is also acceptable. Note: Liu Qi's *Xia Riji* states: One dou of Qianshi, soaked in decoction made from four liang of Fangfeng (Saposhnikovia root), keeps well for a long time.
**Flavor and Properties:** Sweet, neutral, astringent, non-toxic.
Tao Hongjing stated: Excessive consumption by children may stunt growth.
Chen Cangqi stated: Excessive raw consumption induces wind-cold qi.
Kou Zongshi stated: Excessive consumption does not benefit the Spleen and Stomach and is difficult to digest.
**Indications:** Damp-bi syndrome, pain in the lower back, spine, knees; tonifies the Middle Jiao; eliminates sudden diseases; benefits Essence and Qi; strengthens willpower; clarifies ears and eyes. Long-term use makes the body light, prevents hunger, and promotes longevity akin to immortals (*Shennong Bencao Jing*). Opens the stomach and assists Qi (*Rihua Bencao*). Stops thirst, benefits the Kidney, treats urinary incontinence, seminal emission, leukorrhea, and turbid discharge (Li Shizhen).
**Elucidation:** Tao Hongjing stated: *Xianfang* combines this with Lianshi (Lotus seed) for consumption, greatly benefiting humans.
Meng Shen stated: Consumed as powder, it benefits humans more than water chestnuts.
Su Song stated: Take the fruit and inner seeds, pound into paste, dry in the sun, pound again and sieve into powder. Decoct Jin Yingzi (Cherokee Rose Fruit) juice and mix with the powder to make pills. It is said to tonify the Lower Jiao and benefit humans, called Shuilu Dan.
Li Shizhen stated: According to Sun Sheng's *Tanpu*, Qian originally was not considered beneficial, yet why is it popularly called Shuiliuhuang? Perhaps because people chewing Qian must nibble constantly all day. Since Qian has a sweet and neutral flavor, rich but not greasy, consuming it allows body fluids to circulate and irrigate each other, its efficacy surpassing that of Niuji Huang (Ossis Cornu). *Huainanzi* states: Cat head cures scrofula, Chicken head cures Xiao Ke (Wasting-thirst). Commentators note: This refers to Qianshi.
**Attached Prescriptions:** One old, three new.
Jitou Zhou (Chicken Head Porridge): Benefits Essence and Qi, strengthens will, benefits ears and eyes. Use 3 he of Jitoushi (boiled and shelled), 1 he of Jingmi (Japonica Rice) to cook porridge. Eat daily on an empty stomach (*Jingyan Houfang*).
Yuosuo Dan (Jade Lock Pill): Treats deficiency and slipping of Essence. Use Qianshi and Lianjing (Lotus Stem) (Formula see under Oujie).
Sijing Wan (Four Essences Pill): Treats excessive mental worry and sexual desire, damaging Heart Qi, frequent urination, seminal emission. Use Qiushi (Mineral Urine), Baifuling (Poria), Qianshi, and Lianrou (Lotus Seed Kernel) each 2 liang, grind into powder, mix with steamed dates to form pills the size of Sophora japonica seeds. Take 30 pills per dose, down with salt water on an empty stomach (*Yonglei Fang*).
Liqing Wan (Clarifying Turbidity Pill): Treats turbid diseases. Use Qianshi Fen (Qian Powder), Baifuling Fen (Poria Powder), melt Huangla (Yellow Beeswax) with honey to mix and form pills the size of Sophora japonica seeds. Take 100 pills per dose, down with salt water (*Zhaixuan Fang*).
Jitou Cai is Chun Cai (Qian Stem).
**Indications:** Stops vexatious thirst, eliminates deficient heat, suitable for raw or cooked consumption (Li Shizhen).
Root
**Flavor and Properties:** Same as the stem.
**Indications:** Qi stagnation and pain in the lower abdomen, eat after boiling (Shiliang).
**Attached Prescription:** One new.
Pianzhui Qi Kuai (Hernia/Qi Mass): Slice Qian roots, boil until cooked, eat with salt and vinegar (*Fatian Shengyi*).