（《拾遗》）
【释名】
【集解】时珍曰∶陈藏器《本草》载蓬草子，不具形状。珍按∶蓬类不一∶有雕蓬，即
菰草也，见菰米下；有黍蓬，即青科也；又有黄蓬草、飞蓬草。不识陈氏所指果何蓬也？以
理推之，非黄蓬即青柯尔。黄蓬草生湖泽中，叶如菰蒲，秋月结实成穗，子细如雕胡米。饥
年人采食之，须浸洗曝舂，乃不苦涩。青科西南夷人种之，叶如茭黍，秋月结实成穗，有子
如赤黍而细，其稃甚薄，曝舂炊食。又粟类有七棱青科、八棱青科，麦类有青稞、黄稞，皆
非此类，乃物异名同也。其飞蓬乃藜蒿之类，末大本小，风易拔之，故号飞蓬。子如灰 菜
子，亦可济荒。又《魏略》云∶鲍出遇饥岁，采蓬实，日得数斗，为母作食。《西京杂记》
云∶宫中正月上辰，出池边盥濯，食蓬饵，以祓邪气。此皆不知所采乃何蓬也？大抵三种蓬
子，亦不甚相远。
子
【气味】酸、涩，平，无毒。
【主治】作饭食之，益饥，无异粳米（藏器）。
（音网。《拾遗》）
【释名】皇（《尔雅》）、守田（同上）、守气（同）。
时珍曰∶皇、 ，音相近也。
【集解】藏器曰∶ 草生水田中，苗似小麦而小。四月熟，可作饭。
时珍曰∶《尔雅》∶皇，守田。郭璞云∶一名守气，生废田中，似燕麦，子如雕胡，可
食。
米
【气味】甘，寒，无毒。
【主治】作饭，去热，利肠胃，益气力。久食，不饥（藏器）。
（出自《本草拾遗》）
【释名】
（无）
【集解】李时珍说：陈藏器在《本草拾遗》中记载了蓬草子，但没有描述其具体形态。我考察发现：蓬类植物不止一种；有雕蓬，就是菰草，见“菰米”条下；有黍蓬，就是青稞；还有黄蓬草、飞蓬草。我不清楚陈氏所指究竟是哪一种蓬？从道理上推测，不是黄蓬就是青稞。黄蓬草生长在湖泽之中，叶子像菰和蒲，秋季结成果实成穗状，种子细小如同雕胡米。饥荒年份人们采集食用，必须经过浸泡、清洗、日晒、舂捣，才能去除苦涩味。青稞是西南少数民族种植的，叶子像茭白和黍，秋季结成果实成穗状，有种子如赤黍但较细，外壳很薄，经日晒、舂捣后蒸煮食用。另外粟类中有七棱青稞、八棱青稞，麦类中有青稞、黄稞，这些都不是此类，而是物异名同的现象。那飞蓬则是藜蒿之类，根部粗大顶部细小，风一吹容易拔起，所以叫飞蓬。种子像灰菜籽，也可以用来度过荒年。又据《魏略》记载：鲍出遇到饥荒年份，采摘蓬实，每天能得几斗，给母亲做饭吃。《西京杂记》记载：皇宫中正月第一个辰日，到池边洗手濯足，吃蓬饵，以祛除邪气。这些都不清楚所采摘的究竟是哪种蓬？大致这三种蓬子的功效，也相差不远。
【子】
【气味】酸、涩，性平，无毒。
（音网。出自《本草拾遗》）
【释名】皇（出自《尔雅》）、守田（同上）、守气（同上）。
李时珍说：“皇”、“䅘”，读音相近。
【集解】陈藏器说：䅘草生长在水田中，幼苗像小麦但较小。四月成熟，可作饭食。
李时珍说：《尔雅》记载：䅘，即守田。郭璞注云：又名守气，生长在废弃的田地中，样子像燕麦，种子像雕胡米，可以食用。
【米】
【气味】甘，性寒，无毒。
(From *Bencao Shayi* [Supplement to Materia Medica])
[Names]
(None)
[Collected Explanations]
Li Shizhen stated: Chen Cangqi recorded Pengcaozi (Seeds of *Eragrostis*) in *Bencao Shayi*, but did not specify its shape. I have investigated and found that there are various types of Peng plants: there is Diaopeng, which is Guc grass (see under "Gumi"); there is Shupeng, which is Qingke (Tibetan barley); and there are also Huangpeng grass and Feipeng grass. I am unsure which specific Peng plant Chen referred to. Reasoning from principles, it is likely either Huangpeng or Qingke. Huangpeng grass grows in lakes and marshes; its leaves resemble those of Zugu and Pu; it bears fruit in autumn forming spikes, with seeds as fine as Dihu rice. In years of famine, people harvest and eat them, but they must be soaked, washed, sun-dried, and pounded to remove the bitter and astringent taste. Qingke is cultivated by ethnic minorities in the southwest; its leaves resemble Jiaoshu; it bears fruit in autumn forming spikes, with seeds resembling red millet but finer, and very thin husks, which are sun-dried, pounded, and cooked for food. Furthermore, among millet varieties, there are seven-edged Qingke and eight-edged Qingke; among wheat varieties, there are Qingke and Huangke; these are not this category, but rather different objects sharing the same name. The Feipeng belongs to the class of Lihao (*Artemisia selengensis*); it has a thick base and small top, easily uprooted by wind, hence named Feipeng (Flying Fleabane). Its seeds resemble those of Huicai (Chenopodium album), and can also be used to survive famine. Additionally, *Wei Lue* states: During a famine year, Bao Chu harvested Peng fruits, obtaining several dou daily, to cook meals for his mother. *Xijing Zaji* records: On the first Chen day of the first lunar month in the palace, people wash hands and feet by the pool, eat Peng er (cakes made of Peng flour), to expel evil qi. None of these clarify which specific Peng was harvested. Generally, the effects of these three types of Peng seeds are not significantly different.
[Seeds]
[Properties and Flavors]
Sour, astringent, neutral, non-toxic.
[Indications]
Cooked into rice/food, it alleviates hunger, acting similarly to Jingmi (Oryza sativa var. japonica) (Chen Cangqi).
(Pronounced 'Wang'. From *Bencao Shayi*)
[Names]
Huang (from *Erya*), Shoutian (same source), Shouqi (same source).
Li Shizhen stated: "Huang" and "䅘" have similar pronunciations.
[Collected Explanations]
Chen Cangqi said: The 䅘 grass grows in paddy fields; its seedlings resemble wheat but are smaller. It ripens in the fourth lunar month and can be made into rice.
Li Shizhen said: *Erya* records: 䅘 is called Shoutian. Guo Pu commented: Also known as Shouqi, it grows in abandoned fields, resembles oats, and its seeds resemble Dihu rice, which are edible.
[Grain/Millet]
[Properties and Flavors]
Sweet, cold, non-toxic.
[Indications]
Cooked into rice, it clears heat, promotes bowel movement and intestinal health, and boosts qi and strength. Long-term consumption prevents hunger (Chen Cangqi).