（宋《嘉 》）
【释名】蓬蒿。
时珍曰∶形气同乎蓬蒿，故名。
【集解】机曰∶本草不着形状，后人莫识。
时珍曰∶茼蒿，八、九月下种，冬春采食肥茎。花、叶微似白蒿，其味辛甘，作蒿气。
四月起苔，高二尺余。开深黄色花，状如单瓣菊花。一花结子近百成球，如地菘及苦 子，
最易繁茂。此菜自古已有，孙思邈载在《千金方》菜类，至宋嘉 中始补入本草，今人常
食者。而汪机乃不能识，辄敢擅自修纂，诚可笑慨。
【气味】甘、辛，平，无毒。
禹锡曰∶多食动风气，熏人心，令人气满。
【主治】安心气，养脾胃，消痰饮。利肠胃（思邈）。
（宋《嘉 》）
【释名】时珍曰∶此蒿叶纹皆邪，故名。
【集解】藏器曰∶邪蒿根、茎似青蒿而细软。
时珍曰∶三、四月生苗，叶似青蒿，色浅不臭。根、叶皆可茹。
【气味】辛，温、平，无毒。
诜曰∶生食微动风，作羹食良。不与胡荽同食，令人汗臭气。
【主治】胸膈中臭烂恶邪气，利肠胃，通血脉，续不足气（孟诜）。
煮熟，和酱、醋食，治五脏恶邪气厌谷者，治脾胃肠 ，大渴热中，暴疾恶疮（《食医
心镜》）。
（宋《嘉 》）
【释名】香荽（《拾遗》）、胡菜（《外台》）、 荽。
时珍曰∶荽，许氏《说文》作 ，云姜属，可以香口也。其茎柔叶细而根多须，绥绥然
也。张骞使西域始得种归，故名胡荽。今俗呼为 荽， 乃茎叶布散之貌。俗作芫花之芫，
非矣。
藏器曰∶石勒讳胡，故并、汾人呼胡荽为香荽。
【集解】时珍曰∶胡荽处处种之。八月下种，晦日尤良。初生柔茎圆叶，叶有花歧，根
软而白。冬春采之，香美可食，亦可作菹。道家五荤之一。立夏后开细花成簇，如芹菜花，
淡紫色。五月收子，子如大麻子，亦辛香。按∶贾思勰《齐民要术》云∶六、七月布种者，
可竟冬食。春月 子沃水生芽种者，小小供食而已。王祯《农书》云∶胡荽于菜蔬中，子、
叶皆可用，生、熟俱可食，甚有益于世者。宜肥地种之。
【正误】李鹏飞曰∶胡荽，荞子也。吴瑞曰∶胡荽，俗呼 子，根、苗如蒜。时珍曰∶
荞子即 子，乃薤也。李、吴二氏并作胡荽，误矣。
根叶
【气味】辛，温，微毒。诜曰∶平、
微寒，无毒。可和生菜食。此是荤菜，损人精神。华佗云；胡臭、口臭、 齿及香港脚、
金疮人，皆不可食，病更加甚。
藏器曰∶久食令人多忘。根，发痼疾。不可同邪蒿食，令人汗臭难瘥。
时珍曰∶凡服一切补药及药中有白术、牡丹者，不可食此。伏石钟乳。
【主治】消谷，治五脏，补不足，利大小肠，通小腹气，拔四肢热，止头痛，疗沙疹、
豌豆疮不出，作酒喷之，立出。通心窍（《嘉 》）。补筋脉，令人能食。治肠风，用热饼裹
食，甚良（孟诜）。合诸菜食，气香，令人口爽，辟飞尸、鬼疰、蛊毒（吴瑞）。辟鱼、肉毒
（宁原）。
【发明】时珍曰∶胡荽，辛温香窜，内通心脾，外达四肢，能辟一切不正之气。故痘疮
出不爽快者，能发之。诸疮皆属心火，营血内摄于脾，心脾之气，得芳香则营运，得臭恶则
壅滞故尔。按∶杨士瀛《直指方》云∶痘疹不快，宜用胡荽酒喷之，以辟恶气。床帐上下左
右皆宜挂之，以御汗气、胡臭、天癸、淫佚之气。一应秽恶，所不可无。若儿虚弱，及天时
阴寒，用此最妙。如儿壮实，及春夏晴暖、阳气发越之时，加以酒曲助虐，以火益火，胃中
热炽，毒血聚畜，则变成黑陷矣，不可不慎。
【附方】旧五，新四。
疹痘不快∶用胡荽二两（切），以酒二大盏煎沸沃之，以物盖定，勿令泄气。候冷去滓，
微微含喷，从项背至足令遍。勿 头面。（《经验后方》）。
热气结滞，经年数发者∶胡荽半斤，五月五日采，阴干，水七升，煮取一升半，去滓分
服。未瘥更服。春夏叶、秋冬根茎并可用。（《必效方》）。
孩子赤丹∶胡荽汁涂之。（谭氏方）。
面上黑子∶ 荽煎汤，日日洗之。（《小说》）。
产后无乳∶干胡荽，煎汤饮之效。（《经验方》）。
小便不通∶胡荽二两，葵根一握。水二升，煎一升，入滑石末一两，分三、四服。（《圣
济总录》）。
肛门脱出∶胡荽切一升，烧烟熏之，即入。（《子母秘录》）。
解中蛊毒∶胡荽根捣汁半升，和酒服，立下神验。（《必效方》）。
蛇虺螫伤∶胡荽苗、合口椒等分，捣涂之。（《千金方》）。
子
【气味】辛、酸，平，无毒。炒用。
【主治】消谷能食（思邈）。蛊毒五痔，及食肉中毒，吐下血，煮汁冷服。又以油煎，
涂小儿秃疮（藏器）。发痘疹，杀鱼腥（时珍）。
【附方】旧四，新三。
食诸肉毒，吐下血不止，萎黄者∶胡荽子一升煮令发裂，取汁冷服半升，日、夜各一服，
即止。（《食疗本草》）。
肠风下血∶胡荽子，和生菜，以热饼裹食之。（同上）。
痢及泻血∶胡荽子一合，炒捣末。每服二钱，赤痢，砂糖水下；白痢姜汤下；泻血，白
汤下，日二。（《普济方》）。
五痔作痛∶胡荽子（炒），为末。每服二钱，空心温酒下。数服见效。（《海上仙方》）。
痔漏脱肛∶胡荽子一升，粟糠一升，乳香少许，以小口瓶烧烟熏之。（《儒门事亲》）。
肠头挺出∶秋冬捣胡荽子，醋煮熨之，甚效。（孟诜《食疗本草》）。
牙齿疼痛∶胡菜子（即胡荽子）五升，以水五升，煮取一升，含漱。（《外台秘要》）
（宋代《嘉祐本草》）
【释名】蓬蒿。
李时珍说：其形状和气味与蓬蒿相同，所以得名。
【集解】苏颂说：本草书中没有记载它的形状，后人无法辨认。
李时珍说：茼蒿在八月、九月播种，冬春季节采摘肥嫩的茎食用。花和叶略微像白蒿，味道辛甘，具有蒿草的气味。
四月开始抽苔，高达两尺多。开深黄色的花，形状像单瓣菊花。一朵花结出的种子近百粒聚集成球状，像地菘和苦荬菜的种子一样，最容易繁茂生长。这种蔬菜自古就有，孙思邈将其收录在《千金方》的蔬菜类中，直到宋代《嘉祐本草》才补入本草书，是今人常吃的蔬菜。而汪机竟然不能识别，就敢擅自修纂，实在令人可笑叹息。
【气味】甘、辛，平性，无毒。
禹锡说：多吃会引发风气，熏扰人心，使人气机壅满。
【主治】安心神，养脾胃，消痰饮。利肠胃（孙思邈）。
（宋代《嘉祐本草》）
【释名】李时珍说：这种蒿叶的纹理都是歪斜不正的，所以得名。
【集解】陈藏器说：邪蒿的根、茎像青蒿但更细软。
李时珍说：三月、四月生苗，叶子像青蒿，颜色浅淡且无臭味。根、叶都可以食用。
【气味】辛，温、平性，无毒。
孟诜说：生吃轻微动风，做成羹汤食用很好。不与胡荽一起食用，会让人汗液有臭气。
【主治】胸膈中的腐臭恶邪之气，利肠胃，通血脉，补充不足之气（孟诜）。
煮熟后，配合酱、醋食用，治疗五脏恶邪气导致的厌食症，治疗脾胃肠腑疾病，大渴热中，突发恶疮（《食医心镜》）。
（宋代《嘉祐本草》）
【释名】香荽（《海药本草拾遗》）、胡菜（《外台秘要》）、芫荽。
李时珍说：荽字，许慎《说文解字》写作“䔧”，说是姜属植物，可以让口中有香气。它的茎柔叶细且根多须，绥绥然的样子。张骞出使西域始带回种子，所以名叫胡荽。现在俗称为芫荽，“芫”是茎叶布散的样子。俗写为芫花的芫，是不对的。
陈藏器说：石勒忌讳“胡”字，所以并州、汾州的人称胡荽为香荽。
【集解】李时珍说：胡荽到处种植。八月播种，晦日（农历每月最后一天）尤其好。初生时茎柔圆叶，叶有花歧，根软而白。冬春采摘，香美可食，也可以做腌菜。道家五荤之一。立夏后开细花成簇，像芹菜花，淡紫色。五月收种子，种子像大麻子，也辛香。按：贾思勰《齐民要术》说：六、七月播种的，可以吃到整个冬天。春天将种子浸泡在水中发芽后种植的，只能少量供食用。王祯《农书》说：胡荽在蔬菜中，种子、叶子都可用，生、熟都可食，对世人很有益处。宜在肥沃土地种植。
【正误】李鹏飞说：胡荽就是荞子。吴瑞说：胡荽俗称芜荑子，根、苗像蒜。李时珍说：荞子即芜荑子，乃是薤白。李、吴二人都将其列为胡荽，是错误的。
根叶
【气味】辛，温，微毒。孟诜说：平、微寒，无毒。可以和生菜一起吃。这是荤菜，损伤人的精神。华佗说：狐臭、口臭、龋齿及脚气、金疮患者，都不可食用，会使病情更加严重。
陈藏器说：久食让人多忘事。根，诱发旧疾。不可同邪蒿一起吃，让人汗臭难愈。
李时珍说：凡是服用一切补药及药中含有白术、牡丹的患者，不可食用此物。它会伏制石钟乳。
【主治】消谷，治疗五脏病，补不足，利大小肠，通小腹气，拔四肢热，止头痛，治疗沙疹、豌豆疮出不畅，用酒喷洒，立即发出。通心窍（《嘉祐本草》）。补筋脉，让人能进食。治疗肠风，用热饼包裹食用，效果很好（孟诜）。合各种蔬菜食用，气香，让人胃口好，辟除飞尸、鬼疰、蛊毒（吴瑞）。辟除鱼、肉毒（宁原）。
【发明】李时珍说：胡荽，辛温香窜，内通心脾，外达四肢，能辟除一切不正之气。所以痘疮出不爽快的，能发散它。诸疮都属于心火，营血内摄于脾，心脾之气，得芳香则营运通畅，得臭恶则壅滞。按：杨士瀛《直指方》说：痘疹不快，宜用胡荽酒喷洒，以辟除恶气。床帐上下左右都适宜悬挂，以抵御汗气、狐臭、天癸、淫佚之气。所有秽恶之物，都不可以缺少。如果儿童虚弱，以及天时阴寒，用这个最妙。如果儿童壮实，以及春夏晴暖、阳气发越的时候，加上酒曲助长邪气，以火益火，胃中热炽盛，毒血聚集蓄积，就会变成黑陷证了，不可以不谨慎。
【附方】旧方五个，新方四个。
疹痘出不快：用胡荽二两（切碎），用酒两大盏煎沸冲泡，用东西盖住，不要让气泄漏。等冷却去渣，微微含漱喷洒，从项背到足部都要遍洒。不要喷头面。（《经验后方》）。
热气结滞，经年数发者：胡荽半斤，五月五日采集，阴干，水七升，煮取一升半，去渣分次服用。未痊愈继续服用。春夏用叶、秋冬用根茎均可。（《必效方》）。
孩子赤丹：胡荽汁涂抹。（谭氏方）。
面上黑痣：芫荽煎汤，每天清洗。（《小说》）。
产后无乳：干胡荽，煎汤饮用有效。（《经验方》）。
小便不通：胡荽二两，葵根一把。水二升，煎取一升，加入滑石末一两，分三、四次服用。（《圣济总录》）。
肛门脱出：胡荽切一升，烧烟熏之，即可收回。（《子母秘录》）。
解中蛊毒：胡荽根捣汁半升，和酒服下，立下神验。（《必效方》）。
蛇虺螫伤：胡荽苗、合口椒等分，捣烂涂敷。（《千金方》）。
子
【气味】辛、酸，平性，无毒。炒用。
【主治】消谷能食（孙思邈）。蛊毒五痔，以及食肉中毒，吐下血，煮汁冷服。又用油煎，涂小儿秃疮（陈藏器）。发痘疹，杀鱼腥（李时珍）。
【附方】旧方四个，新方三个。
食诸肉毒，吐下血不止，面色萎黄者：胡荽子一升煮令开裂，取汁冷服半升，日、夜各一服，即停止。（《食疗本草》）。
肠风下血：胡荽子，和生菜，用热饼包裹食用。（同上）。
痢及泻血：胡荽子一合，炒捣末。每服二钱，赤痢用砂糖水下；白痢用姜汤下；泻血用白开水下，每日二次。（《普济方》）。
五痔作痛：胡荽子（炒），研为末。每服二钱，空腹温酒送下。数次见效。（《海上仙方》）。
痔漏脱肛：胡荽子一升，粟糠一升，乳香少许，用小口瓶烧烟熏之。（《儒门事亲》）。
肠头挺出：秋冬捣胡荽子，醋煮熨之，效果很好。（孟诜《食疗本草》）。
牙齿疼痛：胡菜子（即胡荽子）五升，用水五升，煮取一升，含漱。（《外台秘要》）
(Song Dynasty *Jiayu Bencao*)
[Names] Penghao.
Li Shizhen said: Its shape and qi are the same as Penghao, hence the name.
[Collection of Explanations] Su Song said: The Bencao texts do not record its shape, so later generations could not recognize it.
Li Shizhen said: Tonghao is sown in August and September, and its fleshy stems are harvested for food in winter and spring. Its flowers and leaves are slightly similar to Baihao (Artemisia lavandulaefolia), with a pungent and sweet taste, emitting an aroma of mugwort.
It begins to bolt in April, growing over two chi tall. It opens deep yellow flowers, resembling single-petal chrysanthemums. One flower produces nearly a hundred seeds clustered into a ball, similar to seeds of Di Song (Viola philippica) or Ku Mai (Sonchus oleraceus), and is very easy to flourish. This vegetable has existed since ancient times; Sun Simiao recorded it in the vegetable category of *Qianjin Fang* (Prescriptions Worth a Thousand Gold). It was only added to Bencao texts during the Song Dynasty's *Jiayu Bencao*. It is now a commonly eaten vegetable. However, Wang Ji failed to recognize it yet dared to revise the text arbitrarily, which is truly laughable and sigh-worthy.
[Taste and Properties] Sweet, pungent, neutral nature, non-toxic.
Yu Xi said: Eating too much triggers wind pathogen, disturbs the heart-mind, and causes qi fullness.
[Indications] Calms the heart-mind, nourishes spleen and stomach, resolves phlegm-fluids. Benefits intestines and stomach (Sun Simiao).
(Song Dynasty *Jiayu Bencao*)
[Names] Li Shizhen said: The veins on the leaves of this Artemisia are crooked, hence the name.
[Collection of Explanations] Chen Cangqi said: The roots and stems of Xiehao resemble Qinghao (Artemisia annua) but are finer and softer.
Li Shizhen said: Seedlings emerge in March and April. Leaves resemble Qinghao, are pale in color, and odorless. Both roots and leaves are edible.
[Taste and Properties] Pungent, warm/neutral nature, non-toxic.
Meng Xian said: Raw consumption mildly triggers wind; making it into soup is good. Do not eat with Yansui (Coriander), as it causes foul-smelling sweat.
[Indications] Treats foul, rotten, and evil qi in the chest and diaphragm; benefits intestines and stomach; unblocks blood vessels; supplements deficient qi (Meng Xian).
When cooked and eaten with soy sauce and vinegar, it treats anorexia caused by evil qi affecting the five zang organs; treats diseases of the spleen, stomach, and intestines; excessive thirst and internal heat; and sudden malignant sores (*Shiyi Xinjing*).
(Song Dynasty *Jiayu Bencao*)
[Names] Xiangsui (*Haiyao Bencao Shiyi*), Hucai (*Waitai Mi Yao*), Yansui.
Li Shizhen said: The character "Sui" is written as "䔧" in Xu Shen’s *Shuowen Jiezi*, described as belonging to the ginger family, capable of imparting fragrance to the mouth. Its stems are soft, leaves fine, and roots hairy, appearing lush. Zhang Qian brought seeds back from his mission to the Western Regions, hence the name Huisui (Hu Coriander). Now commonly called Yansui; "Yan" describes the spreading appearance of stems and leaves. Writing it as the "Yan" in Yuanhua (Daphne genkwa) is incorrect.
Chen Cangqi said: Shi Le avoided the taboo word "Hu", so people in Bingzhou and Fenzhou called Huisui Xiangsui.
[Collection of Explanations] Li Shizhen said: Huisui is planted everywhere. Sowing in August is best, especially on the last day of the lunar month. Initially, it has soft round stems and leaves with floral divisions, and soft white roots. Harvested in winter and spring, it is fragrant, delicious, and can be pickled. It is one of the Five Strong Smells in Daoism. After Start of Summer, it opens small clustered flowers like celery flowers, pale purple. Seeds are collected in May, resembling hemp seeds, also pungent and fragrant. Note: Jia Sixie’s *Qimin Yaoshu* states: Those sown in June and July can be eaten throughout winter. Those sprouted in water and planted in spring are only for minor consumption. Wang Zhen’s *Nongshu* states: Among vegetables, both seeds and leaves of Huisui are usable, edible raw or cooked, greatly benefiting the world. It should be planted in fertile soil.
[Correction of Errors] Li Pengfei said: Huisui is Qiaozhi. Wu Rui said: Huisui is commonly called Wanyizi, with roots and seedlings like garlic. Li Shizhen said: Qiaozhi is Wanyizi, which is actually Xiebai (Allium macrostemon). Both Li and Wu incorrectly classified them as Huisui.
Roots and Leaves
[Taste and Properties] Pungent, warm, slightly toxic. Meng Xian said: Neutral/slightly cold, non-toxic. Can be eaten with raw vegetables. This is a strong-smelling vegetable that damages spirit. Hua Tuo said: Those with fox odor, halitosis, tooth decay, tinea pedis, and traumatic wounds must not eat it, as it will worsen the condition.
Chen Cangqi said: Long-term consumption causes forgetfulness. Roots trigger chronic diseases. Do not eat with Xiehao, as it causes difficult-to-cure foul sweat.
Li Shizhen said: When taking any tonifying medicines or medicines containing Baizhu (Atractylodes rhizome) or Mudanpi (Moutan cortex), one must not eat this. It inhibits the action of Shizhongru (Stalactite).
[Indications] Promotes digestion, treats diseases of the five zang organs, supplements deficiency, benefits large and small intestines, unblocks lower abdominal qi, draws out heat from four limbs, stops headache, treats measles and smallpox that fail to erupt; spraying with wine causes immediate eruption. Unblocks heart orifices (*Jiayu Bencao*). Strengthens sinews and vessels, promotes appetite. Treats intestinal wind; wrapping in hot bread and eating is excellent (Meng Xian). Eaten with various vegetables, its fragrance improves appetite, repels Feishi (flying corpse disease), Guizhu (ghost possession), and gu poison (Wu Rui). Repels fish and meat toxins (Ning Yuan).
[Elucidation] Li Shizhen said: Huisui is pungent, warm, aromatic, and penetrating. Internally it connects to the heart and spleen; externally it reaches the four limbs. It can repel all abnormal qi. Therefore, for measles and smallpox that do not erupt smoothly, it can induce eruption. All sores belong to heart fire; Ying-blood is internally controlled by the spleen. The qi of the heart and spleen flows freely when encountering aromatics but becomes obstructed by foul odors. Note: Yang Shiying’s *Zhizhi Fang* states: For slow-erupting rashes, Huisui wine should be sprayed to repel evil qi. Hanging it around beds and curtains repels sweat odor, fox odor, menstrual blood, and licentious qi. It is indispensable against all filth. If children are weak, or during cold weather, this is most suitable. However, if children are robust, or during warm spring/summer when yang qi is abundant, adding wine yeast exacerbates the pathogen. Fire adds to fire, causing intense stomach heat and accumulation of toxic blood, leading to black depression (blackening of lesions). Caution is required.
[Attached Prescriptions] Five old, four new.
Rashes/pox not erupting well: Use 2 liang of Huisui (chopped), pour two large cups of boiling wine over it, cover tightly to prevent gas escape. Wait until cool, remove dregs, and gently gargle/spray, covering from neck/back to feet. Avoid head and face (*Jingyan Houfang*).
Heat qi stagnation, recurring for years: 8 liang of Huisui, harvested on the 5th day of the 5th lunar month, dried in shade. Boil in 7 sheng of water to reduce to 1.5 sheng, remove dregs, and take in divided doses. Continue if not cured. Leaves in spring/summer, roots/stems in autumn/winter (*Bixiao Fang*).
Red carbuncle in children: Apply juice of Huisui (Tan Shi Fang).
Black spots on face: Wash daily with decoction of Yansui (*Xiaoshuo*).
Postpartum agalactia: Decoction of dried Huisui is effective (*Jingyan Fang*).
Urinary retention: 2 liang of Huisui, one handful of Kuigen (Abelmoschus manihot root). Boil 2 sheng of water to 1 sheng, add 1 liang of Huashi (Talcum) powder, take in 3-4 divided doses (*Shengji Zonglu*).
Rectal prolapse: Cut 1 sheng of Huisui, burn to smoke, fumigate anus to reduce prolapse (*Zimu Milu*).
Resolving gu poison: Half sheng of juice from crushed Huisui roots, mixed with wine, taken orally, yields miraculous results (*Bixiao Fang*).
Snake/insect bites: Equal parts Huisui seedlings andhekoujiao (Amomum kravanh), pounded and applied (*Qianjin Fang*).
Seeds
[Taste and Properties] Pungent, sour, neutral nature, non-toxic. Use after stir-frying.
[Indications] Promotes digestion and appetite (Sun Simiao). Treats gu poison, five types of hemorrhoids, and poisoning from eating meat; boil juice and take cold for vomiting/bloody diarrhea. Fry in oil and apply to infant alopecia areata (Chen Cangqi). Induces measles/pox, kills fishy odor (Li Shizhen).
[Attached Prescriptions] Four old, three new.
Poisoning from various meats, continuous vomiting/bloody diarrhea, sallow complexion: Boil 1 sheng of Huisui seeds until cracked, take half sheng of cold juice once day and night to stop symptoms (*Shiliao Bencao*).
Intestinal wind with bloody stool: Mix Huisui seeds with raw vegetables, wrap in hot bread, and eat (ibid.).
Dysentery and bloody diarrhea: 1 he of Huisui seeds, stir-fried and powdered. Take 2 qian per dose. For red dysentery, take with sugar water; for white dysentery, with ginger soup; for bloody diarrhea, with plain water, twice daily (*Pujifang*).
Painful five hemorrhoids: Stir-fried Huisui seeds, powdered. Take 2 qian per dose with warm wine on an empty stomach. Effective after several doses (*Haishang Xianfang*).
Hemorrhoid fistula and rectal prolapse: 1 sheng Huisui seeds, 1 sheng millet bran, a little Ruxiang (Frankincense); burn in a narrow-necked bottle to fumigate (*Rumen Shiqin*).
Protruding rectum/intestine: In autumn/winter, pound Huisui seeds, boil in vinegar, and apply warm compress; very effective (Meng Xian *Shiliao Bencao*).
Toothache: 5 sheng of Hucai seeds (i.e., Huisui seeds), boil in 5 sheng of water to obtain 1 sheng, use for gargling (*Waitai Miyao*).