（《别录》上品）
【释名】白菜
时珍曰∶按∶陆佃《埤雅》云∶菘性凌冬晚凋，四时常见，有松之操，故曰菘。
今俗谓之白菜，其色青白也。
【集解】弘景曰∶菘有数种，犹是一类，只论其美与不美，菜中最为常食。
宗 曰∶菘叶如芜菁，绿色差淡，其味微苦，叶嫩稍阔。
颂曰∶扬州一种菘叶，圆而大，或若 ，啖之无渣，绝胜他土者，疑即牛肚菘也。
时珍曰∶菘（即今人呼为白菜者）有二种∶一种茎圆浓微青，一种茎扁薄而白。其叶皆
淡
青白色。燕、赵、辽阳、扬州所种者，最肥大而浓，一本有重十余斤者。南方之菘畦内过冬，
北方者多入窖内。燕京圃人又以马粪入窖壅培，不见风日，长出苗叶皆嫩黄色，脆美无滓，
谓之黄芽菜，豪贵以为嘉品，盖亦仿韭黄之法也。菘子如芸苔子而色灰黑，八月以后种之。
二月开黄花，如芥花，四瓣。三月结角，亦如芥。其菜作菹食尤良，不宜蒸晒。
【正误】
恭曰∶菘有三种∶牛肚菘叶最大浓，味甘；紫菘叶薄细，味少苦；白菘似蔓荆也。菘菜
不生北土。有人将子北种，初一年即半为芜菁，二年菘种都绝；将芜菁子南种，亦二年都变。
土地所宜如此。
颂曰∶菘，今南北皆有之。与蔓荆相类，梗长叶不光者为芜菁，梗短叶阔浓而肥腴者
为菘。旧说北土无菘，今京洛种菘都类南种，但肥浓差不及尔。
机曰∶蔓荆、菘菜恐是一种。但在南土，叶高而大者为菘，秋冬有之；在北土，叶短
而小者为蔓荆，春夏有之。
时珍曰∶白菘，即白菜也。牛肚菘，即最肥大者。紫菘即芦菔也，开紫花，故曰紫菘
。苏恭谓白菘似蔓荆者，误矣。根叶俱不同，而白菘根坚小，不可食。又言南北变种者，盖
指蔓荆、紫菘而言。紫菘根似蔓荆而叶不同，种类亦别。又言北土无菘者，自唐以前或然，
近则白菘、紫菘南北通有。惟南土不种蔓荆，种之亦易生也。苏颂漫为两可之言，汪机妄起
臆断之辨，俱属谬误，今悉正之。
茎叶
【气味】甘，温，无毒。
大明曰∶凉，微毒。多食发皮肤风瘙痒。
诜曰∶发风冷内虚人不可食，有热人食亦不发病，性冷可知。《本草》言性温，未解其
意。
弘景曰∶性和利人，多食似小冷。张仲景言药中有甘草，食菘即令病不除也。
颂曰∶有小毒不可食多，多则以生姜解之。
瑞曰∶夏至前食，发气动疾。有足疾者忌之。
时珍曰∶气虚胃冷人多食，恶心吐沫，气壮人则相宜。
【主治】通利肠胃，除胸中烦，解酒渴（《别录》）。
消食下气，治瘴气，止热气嗽。冬汁尤佳（萧炳）。和中，利大小便（宁原）。
【附方】旧一，新二。
小儿赤游，行于上下，至心即死∶菘菜捣敷之，即止。（张杰《子母秘录》）。
漆毒生疮∶白菘菜捣烂涂之。
飞丝入目∶白菜揉烂帕包，滴汁三、二点入目，即出。（《普济方》）。
子
【气味】甘，平，无毒。
【主治】作油，涂头长发，涂刀剑不 （音秀。弘景）。
【附方】旧一。
酒醉不醒∶菘菜子二合细研，井华水一盏调，为二服。（《圣惠方》）
（收录于《名医别录》上品）
【释名】白菜
李时珍说：据陆佃在《埤雅》中记载：菘的习性是凌驾于寒冬之后才凋谢，四季都能见到，具有松树般的节操，所以称为“菘”。
现在民间称之为白菜，是因为它的颜色青白相间。
【集解】陶弘景说：菘有好几种，但属于同一类，只是区分优劣，是蔬菜中最常见的食物。
苏颂引用苏说的观点：菘的叶子像芜菁，绿色稍淡，味道微苦，叶片嫩且稍宽。
苏颂说：扬州有一种菘叶，圆形而大，或者像牛肚一样，食用没有渣滓，绝对胜过其他地方的品种，怀疑就是牛肚菘。
李时珍说：菘（即今人称为白菜的）有两种：一种茎圆、浓密、微青色；一种茎扁薄、白色。它们的叶子都是淡青白色。燕地、赵地、辽阳、扬州种植的，最为肥大浓密，一株有重达十几斤的。南方的菘在菜畦里过冬，北方的多放入窖内储存。燕京的菜农又用马粪在窖内培土，不见风日，长出的苗叶都是嫩黄色，脆美无渣，称为黄芽菜，豪门贵戚视为佳品，这大概是仿照种韭黄的方法。菘的种子像芸苔子（油菜籽），颜色灰黑，八月以后种植。二月开黄花，像芥菜花，有四瓣。三月结角果，也像芥菜。这种菜做成腌菜食用尤其好，不适合蒸晒。
【正误】
苏恭说：菘有三种：牛肚菘叶子最大最浓，味道甘甜；紫菘叶子薄细，味道略带苦味；白菘类似蔓荆。菘菜不在北方土地生长。有人将种子带到北方种植，第一年就会有一半变成芜菁，第二年菘的种子就绝迹了；将芜菁种子带到南方种植，两年后也会全部变异。这是土地适宜性的原因。
苏颂说：菘，现在南北都有种植。与蔓荆相似，梗长叶不光滑的是芜菁，梗短叶阔浓密肥厚的是菘。旧时说北方没有菘，现在京城洛阳种植的菘都类似南方种植的，只是肥浓程度稍差罢了。
汪机说：蔓荆和菘菜恐怕是同一种。但在南方土地上，叶子高而大的是菘，秋冬季节有；在北方土地上，叶子短而小的是蔓荆，春夏季节有。
李时珍说：白菘，就是白菜。牛肚菘，就是最肥大的那种。紫菘就是芦菔（萝卜），开紫花，所以叫紫菘。苏恭说白菘像蔓荆，是错误的。根和叶子都不同，而且白菘的根坚硬细小，不可食用。又说南北变种的情况，大概是指蔓荆和紫菘而言。紫菘的根像蔓荆但叶子不同，种类也分别。又说北方没有菘，这在唐代以前或许是这样，近来则白菘、紫菘南北通有。只有南方不种蔓荆，即使种植也容易生长。苏颂模棱两可的说法，汪机妄加臆断的辨析，都属于谬误，现在全部予以纠正。
【茎叶】
【气味】甘，温，无毒。
孟诜说：凉，微毒。多吃会引发皮肤风瘙痒。
陈藏器说：引发风邪、体内虚寒的人不可食用，有热症的人吃了也不发病，可知其性冷。《本草》说性温，我不理解其中的意思。
陶弘景说：性质平和利于人，多吃似乎偏冷。张仲景说药中有甘草，如果吃菘就会使病不能痊愈。
苏颂说：有小毒，不可多吃，多吃则以生姜解毒。
李瑞说：夏至前食用，会引发气机紊乱导致疾病。有足疾的人忌食。
李时珍说：气虚胃冷的人多吃，会引起恶心吐沫，身体壮实的人则适宜。
【主治】通利肠胃，消除胸中烦闷，解酒渴（《名医别录》）。
消食下气，治疗瘴气，止热性咳嗽。冬季的汁液尤其好（萧炳）。调和脾胃，利大小便（宁原）。
【附方】旧方一个，新方两个。
小儿赤游丹，游走上下，到心脏就会死亡：将菘菜捣碎敷贴，即可停止。（张杰《子母秘录》）。
漆毒生疮：白菘菜捣烂涂抹。
飞丝入目：白菜揉烂用帕子包好，滴汁三、二点入眼，丝即出。（《普济方》）。
【子】
【气味】甘，平，无毒。
【主治】榨油，涂头发生发，涂刀剑不锈（音秀。陶弘景注）。
(Recorded in the Upper Grade of *Bie Lu*)
[Names] Chinese Cabbage (Baicai)
Li Shizhen states: According to Lu Dian's *Pi Ya*, Songcai (Chinese cabbage) withstands winter and withers late, visible in all four seasons, possessing the integrity of a pine tree; hence it is called "Song" (菘).
Currently, it is commonly known as Baicai (Chinese cabbage), due to its greenish-white color.
[Collection of Explanations] Tao Hongjing says: There are several varieties of Songcai, yet they belong to the same category, distinguished only by quality. It is the most common vegetable food.
Su Song cites Su Gong: The leaves of Songcai resemble those of turnip (Wujing), with a slightly lighter green color, a slightly bitter taste, tender and somewhat broad leaves.
Su Song says: In Yangzhou, there is a variety of Songcai with round, large leaves, or resembling an ox's stomach, which has no residue when eaten, absolutely surpassing those from other regions. I suspect this is the Niudu Songcai (Ox-belly Chinese cabbage).
Li Shizhen says: Songcai (what people now call Baicai) has two types: one has a round, dense, slightly green stem; the other has a flat, thin, white stem. Their leaves are both pale greenish-white. Those grown in Yan, Zhao, Liaoyang, and Yangzhou are the largest and densest, with a single plant weighing over ten jin. Southern Songcai overwinters in garden beds, while Northern varieties are often stored in cellars. Gardeners in Beijing also use horse manure for soil enrichment in cellars, shielding them from wind and sunlight. The sprouts and leaves grow tender yellow, crisp, delicious, and residue-free, called Huangyacai (Yellow Sprout Vegetable), considered a delicacy by the wealthy. This method likely imitates the cultivation of Jiuhuang (Yellow Sprout Leeks). The seeds of Songcai resemble those of Rapeseed (Yuntaizi), gray-black in color, sown after August. Yellow flowers bloom in February, similar to mustard flowers, with four petals. Pods form in March, also resembling mustard. This vegetable is excellent when pickled but not suitable for steaming or drying.
[Correction of Errors] Su Gong says: There are three types of Songcai: Niudu Songcai has the largest, densest leaves and sweet taste; Zisong (Purple Songcai) has thin, fine leaves and a slightly bitter taste; Baisong (White Songcai) resembles Manjing (Vitex trifolia). Songcai does not grow in northern lands. If seeds are taken north, half become Wujing (turnip) in the first year, and the Songcai seed lineage disappears in the second year; if Wujing seeds are taken south, they transform completely within two years. This is due to the suitability of the land.
Su Song says: Songcai is now grown in both north and south. It resembles Manjing; those with long stems and non-glossy leaves are Wujing, while those with short stems and broad, dense, fleshy leaves are Songcai. Old theories stated there was no Songcai in the north; now, Songcai grown in Jingluo resembles southern varieties, merely less dense.
Wang Ji says: Manjing and Songcai might be the same species. However, in southern lands, the tall, large-leaved variety is Songcai, available in autumn and winter; in northern lands, the short, small-leaved variety is Manjing, available in spring and summer.
Li Shizhen says: Baisong is Baicai. Niudu Songcai is the largest variety. Zisong is Lufu (Radish), which bears purple flowers, hence the name Zisong. Su Gong's claim that Baicai resembles Manjing is erroneous. Their roots and leaves differ; Baicai roots are hard and small, inedible. His remarks on northern/southern variation likely refer to Manjing and Zisong. Zisong roots resemble Manjing but leaves differ, and they are distinct species. The statement that there is no Songcai in the north may have been true before the Tang Dynasty, but recently, both Baicai and Zisong are found throughout north and south. Only Manjing is not grown in the south, though it grows easily if planted. Su Song's ambiguous statements and Wang Ji's speculative distinctions are erroneous and are corrected here.
[Stems and Leaves]
[Taste and Properties] Sweet, warm, non-toxic.
Meng Shen says: Cool, slightly toxic. Excessive consumption induces skin itching due to wind-pathogens.
Chen Cangqi says: Individuals with wind-cold and internal deficiency should not eat it. Those with heat conditions do not develop illness after eating it, indicating its cold nature. I do not understand why the *Bencao* states it is warm.
Tao Hongjing says: Its nature is mild and beneficial, but excessive consumption seems slightly cold. Zhang Zhongjing stated that if herbs contain Gancao (Licorice Root), eating Songcai will prevent the disease from being cured.
Su Song says: Slightly toxic; do not eat excessively. If consumed in excess, resolve toxicity with Shengjiang (Fresh Ginger).
Li Rui says: Eating before Summer Solstice induces qi disturbance and illness. Contraindicated for those with foot ailments.
Li Shizhen says: Excessive consumption by those with qi deficiency and cold stomach causes nausea and salivation; it is suitable for robust individuals.
[Therapeutic Actions] Promotes bowel and bladder function, relieves chest irritability, resolves alcohol thirst (*Bie Lu*).
Promotes digestion and descends qi, treats miasma, stops heat-type cough. Winter juice is especially effective (Xiao Bing). Harmonizes the middle jiao, promotes urination and defecation (Ning Yuan).
[Attached Prescriptions] One old prescription, two new prescriptions.
Pediatric erysipelas (Chiyou Dan), spreading up and down, fatal if reaching the heart: Mash Songcai and apply externally to stop it. (Zhang Jie, *Zimu Milu*).
Sores caused by lacquer poison: Mash Baicai and apply topically.
Flying silk entering the eye: Mash Baicai, wrap in cloth, drip 2-3 drops of juice into the eye to expel the silk. (*Puji Fang*).
[Seeds]
[Taste and Properties] Sweet, neutral, non-toxic.
[Therapeutic Actions] Pressed into oil, applied to hair to promote growth, applied to swords and knives to prevent rust (sound 'xiu'. Tao Hongjing note).
[Attached Prescriptions] One old prescription.
Unconsciousness from drunkenness: Grind 2 he of Songcai seeds finely, mix with 1 cup of well-water (Jinghua Shui), divide into two doses. (*Shenghui Fang*)