（《别录》下品）
【释名】茆（卯、柳二音）。水葵（《诗疏》）、露葵（《纲目》）、马蹄草。
时珍曰∶ 字，本作 ，从纯。纯乃丝名，其茎似之故也。《齐民要术》云∶ 性纯而
易生。种以浅深为候，水深则茎肥而叶少，水浅则茎瘦而叶多。其性逐水而滑，故谓之 菜，
并得葵名。颜之推《家训》云∶蔡朗父讳纯，改 为露葵。北人不知，以绿葵为之。《诗》
云∶薄采其茆，即 也。或讳其名，谓之锦带。
【集解】保升曰∶ 叶似凫葵，浮在水上。采茎堪啖。花黄白色，子紫色。三月至八月，
茎细如钗股，黄赤色，短长随水深浅，名为丝 ，味甜体软。九月至十月渐粗硬。十一月萌
在泥中，粗短，名瑰 ，味苦体涩。人惟取汁作羹，犹胜杂菜。
时珍曰∶ 生南方湖泽中，惟吴越人善食之。叶如荇菜而差圆，形似马蹄。其茎紫色，
大如箸，柔滑可羹。夏月开黄花。结实青紫色，大如棠梨，中有细子。春夏嫩茎未叶者名稚
，稚者小也。叶稍舒长者名丝 ，其茎如丝也。至秋老则名葵 ，或作猪 ，言可饲猪也。
又讹为瑰 、黾 焉。余见凫葵下。
【气味】甘，寒，无毒。
藏器曰∶ 虽水草，而性热拥。
诜曰∶ 虽冷补，热食及多食亦拥气不下，甚损人胃及齿，令人颜色恶，损毛发。和醋
食，令人骨痿。
李廷飞曰∶多食性滑发痔。七月有虫着上，食之令人霍乱。
【主治】消渴热痹（《别录》）。和鲫鱼作羹食，下气止呕。多食，压丹石。补大小肠虚
气，不宜过多（孟诜）。治热疸，浓肠胃，安下焦，逐水，解百药毒并蛊气（大明）。
【发明】弘景曰∶ 性冷而补，下气。杂鳢鱼作羹食，亦逐水。而性滑，服食家不可多
用。
恭曰∶ 久食大宜人。合鲋鱼作羹食，主胃弱不下食者，至效。又宜老人，应入上品。
故张翰《临秋风》思吴中之鲈鱼 羹也。
藏器曰∶ 体滑，常食发气，令关节急，嗜睡。《香港脚论》中令人食之，此误极深也。
温病后脾弱不能磨化，食者多死。予所居近湖，湖中有 、藕。年中疫甚，饥人取 食之，
虽病瘥者亦死。至秋大旱，人多血痢，湖中水竭，掘藕食之，阖境无他。 、藕之功，于斯
见矣。
【附方】新三。
一切痈疽∶马蹄草即 菜，春夏用茎，冬月用子，就于根侧寻取，捣烂敷之。未成即消，
已成即毒散。用叶亦可。（《保生余录》）。
头上恶疮∶以黄泥包豆豉煨熟，取出为末，以 菜汁调敷之。（《保幼大全》）
数种疔疮∶马蹄草（又名缺盆草）、大青叶、臭紫草各等分，擂烂，以酒一碗浸之，去
滓温
（收录于《名医别录》下品）
【释名】茆（读音同“卯”、“柳”）。水葵（出自《毛诗正义疏》）、露葵（出自《本草纲目》）、马蹄草。
李时珍说：“‘莼’字，原本写作‘蓴’，从‘纯’声旁。‘纯’是丝的名称，因为它的茎像丝一样，所以得名。《齐民要术》说：‘莼性纯而易生。种植深浅要根据水深浅来定，水深的地方茎肥叶少，水浅的地方茎瘦叶多。它随水流而滑，所以叫莼菜，也得到葵的名字。’颜之推在《家训》中说：蔡朗的父亲名讳‘纯’，改称莼为露葵。北方人不知道这个典故，用绿葵代替。《诗经》说：‘薄采其茆’，指的就是莼。有人避讳它的名字，称之为锦带。”
【集解】郑保升说：“莼叶像凫葵，浮在水面上。采摘茎部可以食用。花黄白色，果实紫色。三月到八月，茎细如发钗股，呈黄赤色，长短随水深浅变化，称为‘丝莼’，味道甜，质地软。九月到十月逐渐变粗硬。十一月在泥中萌芽，粗短，称为‘瑰莼’，味道苦，质地涩。人们只取汁做羹汤，比杂菜还要好。”
李时珍说：“莼生长在南方湖泊沼泽中，只有吴越地区的人善于食用它。叶子像荇菜但更圆，形状像马蹄。茎呈紫色，粗细如筷子，柔滑可做羹汤。夏季开黄花。结出的果实青紫色，大小如棠梨，里面有细小的种子。春夏季节嫩茎未长叶的称为‘稚莼’，‘稚’就是小的意思。叶子稍舒展较长的称为‘丝莼’，因为茎像丝一样。到了秋天老了就称为‘葵莼’，或者写作‘猪莼’，意思是可用来喂猪。又讹传为‘瑰莼’、‘黾莼’等。其他内容见‘凫葵’条目下。”
【气味】甘味，寒性，无毒。
陈藏器说：“虽然是水草，但性质热壅。”
孟诜说：“虽然冷补，但热食及多吃也会引起气滞不下，严重损伤人的胃和牙齿，使人面色变坏，损害毛发。与醋一起食用，会导致骨痿。”
李廷飞说：“多吃会使性质滑利引发痔疮。七月有虫子附着在上面，吃了会引起霍乱。”
【主治】消渴热痹（出自《名医别录》）。与鲫鱼一起做羹食用，能下气止呕。多吃能压制丹石药性。补益大小肠虚气，但不宜过多食用（孟诜）。治疗热疸，厚肠胃，安下焦，逐水，解百药毒及蛊气（苏敬/大明）。
【发明】陶弘景说：“莼性冷而补，能下气。与鳢鱼一起做羹食用，也能逐水。但性质滑利，服食养生者不可多用。”
苏恭说：“长期食用非常宜人。与鲋鱼一起做羹食用，主治胃弱不能进食者，效果极佳。也适宜老人食用，应列入上品。所以张翰在《临秋风》中思念吴中的鲈鱼莼羹。”
陈藏器说：“莼体滑，常食会引发气机阻滞，导致关节拘急，嗜睡。《香港脚论》中让人食用此物，这是极大的错误。温病后脾胃虚弱不能消化者，食用者大多死亡。我居住的地方靠近湖泊，湖中有莼和藕。年中瘟疫严重，饥民取莼食用，即使是病情好转的人也死了。到了秋天大旱，人多患血痢，湖中水干涸，挖掘藕食用，全境没有其他灾祸。莼和藕的功效，从这里就可以看出来了。”
【附方】新收三则。
一切痈疽：马蹄草即莼菜，春夏用茎，冬月用子，就在根部旁边寻找，捣烂敷患处。未成脓即可消散，已成脓则毒散。用叶子也可以。（出自《保生余录》）。
(Recorded in the Lower Grade of *Bie Lu*)
**[Names]** Miao (pronounced like "Mao" or "Liu"). Shuikui (Water Okra, from *Mao Shi Zhengyi Shu*), Lukui (from *Bencao Gangmu*), Matix Cao (Horse-hoof Grass).
Li Shizhen stated: "The character 'Chun' (莼), originally written as 'Chun' (蓴), has the phonetic component 'Chun' (pure). 'Chun' is a name for silk; its stems resemble silk, hence the name. *Qimin Yaoshu* states: 'Chun is pure and easy to grow. Planting depth should be adjusted according to water depth; deep water yields thick stems with few leaves, while shallow water yields thin stems with many leaves. Its nature follows the water and is slippery, thus it is called Chun Cai (Water Shield Vegetable) and also bears the name Kui. Yan Zhitui in *Jiaxun* said: Cai Lang's father had the taboo name 'Chun', so he changed the name of Chun to Lukui. People in the North did not understand this and used Green Kui instead. The *Classic of Poetry* says: 'Gently gather its Miao,' which refers to Chun. Some avoid its name and call it Jindai (Brocade Belt)."
**[Collection and Explanation]** Zheng Baosheng said: "Chun leaves resemble Fu Kui (Duckweed-like okra) and float on the water. The stems can be harvested and eaten. The flowers are yellowish-white, and the seeds are purple. From March to August, the stems are thin as hairpins, yellowish-red in color, and their length varies with water depth; this is called 'Si Chun' (Silk Chun), which tastes sweet and feels soft. From September to October, they gradually become coarse and hard. In November, they sprout in the mud, being short and thick, called 'Gui Chun', which tastes bitter and feels astringent. People only extract the juice to make soup, which is superior to mixed vegetables."
Li Shizhen said: "Chun grows in lakes and marshes in the South; only people in Wu and Yue know how to eat it well. The leaves are like Xing Cai (Nymphoides peltata) but rounder, resembling horse hooves. The stems are purple, as thick as chopsticks, and slippery enough for soup. It blooms yellow flowers in summer. The fruits are bluish-purple, as large as crabapples, containing fine seeds. In spring and summer, tender stems without leaves are called 'Zhi Chun' (Young Chun), where 'Zhi' means small. Leaves that are slightly extended and long are called 'Si Chun' because the stems are like silk. When old in autumn, it is called 'Kui Chun' or sometimes 'Zhu Chun' (Pig Chun), meaning it can be fed to pigs. It is also miswritten as 'Gui Chun' or 'Min Chun'. See the entry for Fu Kui for more details."
**[Flavor and Properties]** Sweet, Cold, Non-toxic.
Chen Cangqi said: "Although it is an aquatic plant, its nature causes heat obstruction."
Meng Shen said: "Although it is cold and tonifying, eating it hot or in excess causes Qi stagnation and failure to descend, severely damaging the stomach and teeth, causing bad complexion, and harming hair. Eating it with vinegar leads to bone flaccidity."
Li Tingfei said: "Excessive consumption makes the nature slippery and triggers hemorrhoids. In July, insects attach to it; consuming it causes Huoluan (Cholera-like disease)."
**[Indications]** Xiao Ke Re Bi (Wasting-thirst and Heat Bi Syndrome) (*Bie Lu*). Made into soup with Crucian Carp (Jiyu), it directs Qi downward and stops vomiting. Excessive consumption suppresses the effects of Dan Shi (mineral pills). Tonifies deficiency Qi in the Large and Small Intestines, but should not be consumed in excess (Meng Shen). Treats Re Dan (Heat Jaundice), thickens the stomach and intestines, calms the Lower Jiao, expels water, resolves toxicity of hundred herbs, and dispels Gu Qi (Poisonous Qi) (Su Jing/Daming).
**[Elucidation]** Tao Hongjing said: "Chun is cold and tonifying, directing Qi downward. Made into soup with Snakehead Fish (Li Yu), it also expels water. However, due to its slippery nature, those practicing dietary therapy should not use it excessively."
Su Gong said: "Long-term consumption is very beneficial. Made into soup with Crucian Carp (Fu Yu), it effectively treats weak stomach and inability to eat. It is also suitable for the elderly and should be listed in the Upper Grade. Thus, Zhang Han in *Lin Qiu Feng* yearned for the Wu region's Bass and Chun Soup."
Chen Cangqi said: "Chun is slippery; frequent consumption causes Qi movement, joint stiffness, and somnolence. Allowing people to eat it in *Hongjiao Lun* (Treatise on Erysipelas/Foot Disease) is a profound error. After warm diseases, if the Spleen is weak and unable to digest, consumers often die. I lived near a lake containing Chun and Lotus Roots. During a severe epidemic that year, starving people took Chun to eat; even those recovering from illness died. In autumn, during a great drought, many suffered from bloody dysentery. When the lake water dried up, people dug up lotus roots to eat, and the entire region remained safe. The efficacy of Chun and Lotus Roots is evident here."
**[Attached Prescriptions]** Three new prescriptions.
All types of Carbuncles and Ulcers: Matix Cao (i.e., Chun Cai). Use stems in spring and summer, seeds in winter. Find them near the root, crush them, and apply externally. If not yet formed, it dissipates; if formed, the toxin disperses. Leaves can also be used. (*Baosheng Yulu*).
Malignant Sores on the Head: Wrap fermented soybeans (Douchi) in yellow clay and bake until cooked. Remove, grind into powder, and mix with Chun Cai juice for external application. (*Baoyou Daquan*)
Several Types of Ding Chuang (Hard Boils): Matix Cao (also known as Quepen Cao), Daye Qing (Isatis Leaf), and Chou Zicao (Arnebia Root) in equal parts. Pound until pasty, soak in one bowl of wine, strain, and drink warm.