（蕹，去声。宋《嘉 》）
【释名】时珍曰∶蕹与壅同。此菜惟以壅成，故谓之壅。
【集解】藏器曰∶蕹菜岭南种之。蔓生，开白花，堪茹。
时珍曰∶蕹菜，今金陵及江夏人多莳之。性宜湿地，畏霜雪。九月藏入土窖中，三、四
月取出，壅以粪土，即节节生芽，一本可成一畦也。干柔如蔓而中空，叶似菠 及錾头形。
味短，须同猪肉煮，令肉色紫乃佳。段公路《北户录》言其叶如柳者，误矣。按∶嵇含《草
木状》云∶蕹菜叶如落葵而小。南人编苇为筏，作小孔，浮水上。种子于水中，则如萍根浮
水面。及长成茎叶，皆出于苇筏孔中，随水上下，南方之奇蔬也。则此菜，水、陆皆可生之
也。
【气味】甘，平，无毒。
【主治】解胡蔓草毒（即野葛毒），煮食之。亦生捣服（藏器）。
捣汁和酒服，治产难（时珍。出唐瑶方）。
【发明】藏器曰∶南人先食蕹菜，后食野葛，二物相伏，自然无苦。
取汁滴野葛苗，当时萎死，相杀如此。张华《博物志》云∶魏武帝啖野葛至一尺。应是
先食此菜也。
（ ，音甜。《别录》中品）
【校正】并入《嘉 》 菜。
【释名】 菜。
时珍曰∶ 菜，即 也。 与甜通，因其味也。 之义未详。
【集解】弘景曰∶ 菜，即今以作 蒸者。
恭曰∶ 菜叶似升麻苗，南人蒸炮食之，大香美。
保升曰∶苗高三、四尺，茎若蒴 ，有细棱，夏盛冬枯。其茎烧灰淋汁洗衣，白如玉色。
士良曰∶叶似紫菊而大，花白。
时珍曰∶ 菜正二月下种，宿根亦自生。其叶青白色，似白菘菜叶而短，茎亦相类，但
差小耳。生、熟皆可食，微作土气。四月开细白花。结实状如茱萸 而轻虚，土黄色，内有
细子。根白色。
【气味】甘、苦，大寒，滑，无毒。
禹锡曰∶平，微毒。冷气人不可多食，动气。先患腹冷人食之，必破腹。
【主治】时行壮热，解风热毒，捣汁饮之便瘥（《别录》）。
夏月以菜作粥食，解热，止热毒痢。捣烂，敷灸疮，止痛易瘥（苏恭）。
捣汁服，主冷热痢。又止血生肌，及诸禽兽伤，敷之立愈（藏器）。煎汤饮，开胃，通心
膈，宜妇人（大明）。补中下气，理脾气，去头风，利五脏（《嘉 》）。
根
【气味】甘，平，无毒。
【主治】通经脉，下气，开胸膈（《正要》）。
子
【主治】煮半生，捣汁服，治小儿热（孟诜）。醋浸揩面，去粉滓，润泽有光（藏器）。
【附方】新一。
痔 下血∶ 子、芸苔子、荆芥子、芫荽子、莴苣子、蔓荆子、萝卜子、葱子等分，
以大鲫鱼一个去鳞、肠，装药在内，缝合，入银、石器内，上下用火炼熟，放冷为末。每服
二钱，米饮下，日二服。
【蕹菜】（“蕹”字读去声。出自宋代《嘉祐本草》）
【释名】李时珍说：蕹与壅同义。这种蔬菜主要依靠堆肥粪土来培育，所以称为“壅”。
【集解】苏颂引陈藏器说：蕹菜在岭南地区种植。它蔓生，开白花，可以食用。
李时珍说：蕹菜，现在金陵和江夏一带的人多栽培它。它适宜生长在潮湿之地，害怕霜雪。九月将其埋入土窖中，到三、四月取出，用粪土覆盖培壅，它就会节节发芽，一株植物可以长满一畦地。它的茎干柔嫩如藤蔓且中空，叶子形状像菠菜及錾头形。味道清淡，必须与猪肉一起煮，直到肉色变紫才好吃。段公路在《北户录》中说它的叶子像柳叶，这是错误的。据考证：嵇含在《草木状》中说：蕹菜的叶子像落葵但较小。南方人编织芦苇筏子，在上面开小孔，浮在水面上。将种子撒在水中，就像萍根一样浮在水面。等到长成茎叶，都从苇筏的孔中长出，随水上下浮动，是南方的奇异蔬菜。那么这种菜，水种、陆种都可以生长。
【气味】味甘，性平，无毒。
【主治】能解除胡蔓草毒（即野葛毒），煮熟后食用。也可以生捣取汁服用（陈藏器）。
捣取汁液混合酒服用，治疗难产（李时珍。出自唐瑶方）。
【发明】陈藏器说：南方人先吃蕹菜，再吃野葛，两物相互制约，自然没有苦味。
取蕹菜汁滴在野葛苗上，野葛苗当时就会枯萎死亡，相互克制如此。张华《博物志》说：魏武帝曹操吃野葛长达一尺。应该是先吃了这种菜。
【莙荙菜】（“莙”音甜。出自《名医别录》，列为中品）
【校正】并入《嘉祐本草》莙荙菜条下。
【释名】莙荙菜。
李时珍说：莙荙菜，就是菾菜。菾与甜相通，因为它的味道甘甜。菾的含义不详。
【集解】陶弘景说：莙荙菜，就是现在用来蒸食的那种。
苏恭说：莙荙菜叶子像升麻的幼苗，南方人蒸熟炮制后食用，非常香美。
保升说：苗高三、四尺，茎像蒴藋，有细棱，夏天茂盛冬天枯死。它的茎烧成灰淋汁洗衣，颜色白如玉。
士良说：叶子像紫菊但较大，花白色。
李时珍说：莙荙菜在正二月播种，宿根也会自己生长。它的叶子青白色，像白菜叶但较短，茎也相似，只是稍小一些。生吃、熟吃都可以，略带土腥味。四月开细小的白花。果实形状像茱萸但轻虚，土黄色，里面有细小的种子。根白色。
【气味】味甘、苦，性大寒，滑利，无毒。
禹锡说：性平，微毒。寒气重的人不可多吃，会动气。先前患有腹冷的人吃了它，必然导致腹部破裂。
【主治】治疗时行壮热，解除风热毒邪，捣汁饮用即可痊愈（《名医别录》）。
夏季用此菜做粥食用，可清热，止热毒痢疾。捣烂敷在灸疮上，止痛并容易愈合（苏恭）。
捣汁服用，主治冷热痢。又能止血生肌，以及治疗各种禽兽咬伤，敷上立即痊愈（陈藏器）。煎汤饮用，开胃，通心膈，适合妇女食用（寇宗奭）。补中下气，调理脾气，去除头风，利五脏（《嘉祐本草》）。
【根】
【气味】味甘，性平，无毒。
【主治】通经脉，下气，开胸膈（《正要》）。
【子】
【主治】煮至半生，捣汁服用，治疗小儿发热（孟诜）。醋浸后擦拭面部，去除粉滓，润泽有光泽（陈藏器）。
【附方】新收一方。
痔疮下血：莙荙菜子、芸苔子、荆芥子、芫荽子、莴苣子、蔓荆子、萝卜子、葱子等分，用一个大鲫鱼，去鳞、肠，将药装入鱼腹内，缝合，放入银器或石器中，上下用火炼熟，放冷后研为末。每次服用二钱，米饮送下，每日两次。
[Water Spinach] ("Weng" is pronounced with the departing tone. Recorded in the Song Dynasty *Jiayou Bencao*).
**Etymology**: Li Shizhen states: "Weng" is synonymous with "Yong". This vegetable relies on piling manure and soil for cultivation, hence it is called "Yong".
**Collected Explanations**: Chen Zangqi states: Water spinach is cultivated in the Lingnan region. It grows as a vine, bears white flowers, and is edible.
Li Shizhen states: Water spinach is now widely cultivated in Jinling and Jiangxia. It thrives in wetlands and fears frost and snow. In September, it is stored in underground cellars; in March or April, it is taken out and covered with manure and soil, causing shoots to sprout from every node, allowing one plant to fill a bed. The stems are tender, vine-like, and hollow. The leaves resemble those of spinach (*Spinacia oleracea*) and the shape of a chisel head. The flavor is mild; it must be boiled with pork until the meat turns purple for the best taste. Duan Gonglu's *Buhu Lu* erroneously claims its leaves resemble willow leaves. According to Ji Han's *Caomu Zhuang*: "Water spinach leaves are like those of Malva verticillata but smaller." Southerners weave reed rafts with small holes and float them on water. Seeds are sown in the water, floating like duckweed roots. As the stems and leaves grow, they emerge through the holes in the reed rafts, floating up and down with the water, making it a unique vegetable of the south. Thus, this vegetable can be grown both in water and on land.
**Flavor and Properties**: Sweet, neutral, non-toxic.
**Indications**: Resolves the toxicity of Hu Man Cao (i.e., wild gelsemium/strychnos poison); boil and eat. Alternatively, crush fresh and take the juice orally (Chen Zangqi).
Crush and mix the juice with wine to treat difficult labor (Li Shizhen. From Tang Yao's prescription).
**Elucidation**: Chen Zangqi states: Southerners eat water spinach first, then eat wild gelsemium; the two substances counteract each other, naturally eliminating bitterness.
Dropping the juice onto wild gelsemium seedlings causes them to wither and die immediately, demonstrating such mutual inhibition. Zhang Hua's *Bowuzhi* states: Emperor Wu of Wei ate wild gelsemium up to one chi in length. He must have eaten this vegetable beforehand.
[Beet / Chinese Beet] ("Jun" sounds like "tian" [sweet]. Listed in *Mingyi Bielu*, middle grade).
**Correction**: Merged into the entry for Jun Da Cai in *Jiayou Bencao*.
**Etymology**: Jun Da Cai.
Li Shizhen states: Jun Da Cai is the same as Zi Cai. "Zi" connects to "tian" [sweet] due to its sweet taste. The meaning of "Zi" is unknown.
**Collected Explanations**: Tao Hongjing states: Jun Da Cai is what is currently steamed and eaten.
Su Gong states: The leaves of Jun Da Cai resemble the seedlings of * Cimicifuga foetida* (Shengma). Southerners steam and process it for eating; it is very fragrant and delicious.
Bao Sheng states: The seedlings are three to four chi tall. The stems resemble *Abutilon theophrasti* (Shuolu) with fine ridges; lush in summer, withered in winter. Burning the stems to ash and leaching the juice for laundry yields a color white as jade.
Shiliang states: Leaves resemble purple chrysanthemum but are larger; flowers are white.
Li Shizhen states: Jun Da Cai is sown in the first and second lunar months; perennial roots also regenerate spontaneously. The leaves are greenish-white, resembling cabbage leaves but shorter. The stems are similar but slightly smaller. Both raw and cooked forms are edible, with a slight earthy odor. Small white flowers bloom in the fourth month. The fruit resembles cornel (*Cornus officinalis*) but is light and hollow, yellowish-brown, containing fine seeds. The root is white.
**Flavor and Properties**: Sweet, bitter, very cold, slippery, non-toxic.
Yu Xi states: Neutral, slightly toxic. People with excessive cold qi should not eat much, as it disturbs the qi. Those who previously suffered from cold abdomen will suffer abdominal rupture if they consume it.
**Indications**: Treats epidemic high fever and resolves wind-heat toxicity; crush and drink the juice for recovery (*Mingyi Bielu*).
In summer, make porridge with this vegetable to clear heat and stop dysentery caused by heat toxins. Crush and apply to moxibustion sores to relieve pain and promote healing (Su Gong).
Drink the juice to treat cold-heat dysentery. It also stops bleeding, generates flesh, and treats injuries from various birds and beasts; apply externally for immediate cure (Chen Zangqi). Decoct and drink to open the stomach, unblock the heart and diaphragm, and is suitable for women (Kou Zongshi). Tonifies the middle, directs qi downward, regulates spleen qi, removes head wind, and benefits the five zang organs (*Jiayou Bencao*).
**Root**
**Flavor and Properties**: Sweet, neutral, non-toxic.
**Indications**: Unblocks meridians, directs qi downward, opens the chest and diaphragm (*Zhengyao*).
**Seed**
**Indications**: Boil until half-cooked, crush, and take the juice to treat pediatric heat (Meng Shen). Soak in vinegar and rub on the face to remove powder residue, adding luster and moisture (Chen Zangqi).
**Additional Prescriptions**: One new prescription.
Hemorrhoids with bleeding: Equal parts of Jun Da Cai seed, Rapeseed seed, Schizonepeta seed, Coriander seed, Lettuce seed, Vitex seed, Radish seed, and Scallion seed. Take one large crucian carp, remove scales and entrails, pack the herbs inside, sew shut, and place in silver or earthenware vessels. Roast over fire until cooked thoroughly. Cool and grind into powder. Take 2 qian per dose, washed down with rice water, twice daily.