（《食物》）
【释名】蜀秫（俗名）、芦 （《食物》）、芦粟（并俗）、木稷（《广雅》）、荻粱（同上）、
高粱。
时珍曰∶蜀黍不甚经见，而今北方最多。按∶《广雅》∶荻粱，木稷也。盖此亦黍稷之
类，而高硕如芦荻者，故俗有诸名。种始自蜀，故谓之蜀黍。
【集解】颖曰∶蜀黍北地种之，以备缺粮，余及牛马。谷之最长者。南人呼为芦 。
时珍曰∶蜀黍宜下地。春月布种，秋月收之。茎高丈许，状似芦荻而内实。叶亦似芦。
穗大如帚。粒大如椒，红黑色。米性坚实，黄赤色。有二种∶粘者可和糯秫酿酒作饵；不
粘者可以作糕煮粥。可以济荒，可以养畜，梢可作帚，茎可织箔席、编篱、供爨，最有利
于民者。今人祭祀用以代稷者，误矣。其谷壳浸水色红，可以红酒。《博物志》云∶地种蜀
黍，年久多蛇。
米
【气味】甘，涩，温，无毒。
【主治】温中，涩肠胃，止霍乱。粘者与黍米功同（时珍）。
根
【主治】煮汁服，利小便，止喘满。烧灰酒服，治产难有效（时珍）。
【附方】新一。
小便不通，止喘∶红秫散∶用红秫黍根二两，扁蓄一两半，灯心百茎，上捣罗。每服半
两
（《纲目》）
【释名】玉高粱。
【集解】时珍曰∶玉蜀黍种出西土，种者亦罕。其苗叶俱似蜀黍而肥矮，亦似薏苡。
苗高三、四尺。六、七月开花成穗如秕麦状。苗心别出一苞，如棕鱼形，苞上出白须垂垂。
久则苞拆子出，颗颗攒簇。子亦大如棕子，黄白色。可炸炒食之。炒拆白花，如炒拆糯谷之
状。
米
【气味】甘，平，无毒。
【主治】调中开胃（时珍）。
根叶
【气味】原缺【主治】小便淋沥沙石，痛不可忍，煎汤频饮（时珍）。
（收录于《食物》部）
【释名】蜀秫（民间俗称）、芦粟（《食物》部记载）、芦粟（均为民间俗称）、木稷（出自《广雅》）、荻粱（同上书）、高粱。
李时珍说：蜀黍在古籍中不常常见，但现在北方种植最多。据《广雅》记载：“荻粱，就是木稷。”大概这是黍稷一类的植物，因为长得高大像芦苇荻草，所以民间有这些名称。种子最初从蜀地传入，所以叫它蜀黍。
【集解】颖曰：蜀黍在北方种植，用来防备粮食短缺，剩下的喂给牛马吃。它是谷物中长得最高的。南方人叫它芦粟。
李时珍说：蜀黍适宜种在低洼之地。春天播种，秋天收获。茎高约一丈，形状像芦苇荻草但内部充实。叶子也像芦苇。穗大得像扫帚。颗粒大如花椒，呈红黑色。米粒质地坚实，呈黄红色。有两种：粘性的可以和糯米一起酿酒、制作糕点；不粘的可以做成糕饼或煮粥。可以用来救济饥荒，也可以饲养牲畜，梢头可以做扫帚，茎秆可以编织席子、篱笆，还可以作为燃料，是最有利于百姓的植物。现在人们祭祀时用它们代替稷，是错误的。它的谷壳浸水后颜色变红，可以用它来染红酒。《博物志》说：地里种植蜀黍久了，容易多蛇。
米
【气味】甘味，涩味，温性，无毒。
【主治】温暖中焦，收敛肠胃，治疗霍乱。粘性品种的功效与黍米相同（李时珍）。
根
【主治】煎汁服用，通利小便，平喘除满。烧成灰后用酒送服，治疗难产有效（李时珍）。
【附方】新增一则。
小便不通，气喘：红秫散：用红蜀黍根二两，扁蓄一两半，灯心草一百茎，以上捣碎过筛。每次服用半两。
（出自《本草纲目》）
【释名】玉高粱。
【集解】李时珍说：玉蜀黍种子来自西方土地，种植的人很少。它的苗叶都像蜀黍但更肥壮矮小，也类似薏苡。苗高三四尺。六月七月开花，结穗像秕麦的样子。苗心另外长出一个苞，形状像棕鱼的尾巴，苞上长出白色的须垂下来。时间久了苞裂开籽粒露出，一颗颗聚集在一起。籽粒也像棕榈果那么大，呈黄白色。可以油炸或炒食。炒开后白花花的，就像炒开糯谷的样子。
米
【气味】甘味，平性，无毒。
【主治】调和脾胃，增进食欲（李时珍）。
根叶
【气味】原文缺失
【主治】治疗小便淋漓不尽、砂石淋证，疼痛难忍，煎汤频繁饮用（李时珍）。
(Recorded in the "Food" section)
[Names] Shushu (common name), Lusù (recorded in "Food"), Lusù (both common names), Mujì (from *Guangya*), Dilíang (ibid.), Gaoliang.
Li Shizhen stated: Shushu is rarely seen in ancient texts, but it is now most widely cultivated in the North. According to *Guangya*: "Dilíang is Mujì." This is likely a type of Shu and Ji (millet species), named for its tall stature resembling reeds and arrow grass, hence these various folk names. The seed originated from Shu, thus called Shushu.
[Collected Explanations] Ying said: Shushu is planted in the north to prepare for food shortages; the remainder is fed to cattle and horses. It is the tallest among grains. People in the south call it Lusù.
Li Shizhen stated: Shushu is suitable for planting in low-lying areas. Sown in spring, harvested in autumn. The stem grows about one zhang high, resembling reeds or arrow grass but solid inside. The leaves also resemble those of reeds. The ear is large like a broom. The grain is as large as Sichuan pepper, red-black in color. The rice is firm and hard, yellow-red in hue. There are two varieties: the sticky ones can be used with glutinous millet to brew wine or make pastries; the non-sticky ones can be made into cakes or porridge. They can relieve famine and feed livestock. The tops can serve as brooms, the stems can be woven into mats, fences, or used as fuel. It is extremely beneficial to the people. Using it instead of Ji (a sacred grain) in sacrifices today is incorrect. Soaking the husks in water yields a red dye, which can be used to tint red wine. *Bowuzhi* states: Long-term cultivation of Shushu in fields leads to an increase in snakes.
Rice
[Flavor and Properties] Sweet, astringent, warm, non-toxic.
[Indications] Warms the middle jiao (middle energizer), astringes the intestines and stomach, treats Huoluan (cholera-like syndrome). The sticky variety has the same efficacy as Shumi (broomcorn millet) (Li Shizhen).
Root
[Indications] Decocted juice taken orally promotes urination and relieves wheezing and chest fullness. Burned to ash and taken with wine, it effectively treats difficult labor (Li Shizhen).
[Attached Prescriptions] One new prescription.
For urinary retention and wheezing: Hongshu San (Red Sorghum Powder): Use 2 liang of root of Red Shushu, 1.5 liang of Polygonum aviculare (Bianxu), and 100 stalks of Juncus effusus (Dengxincao). Pound and sieve the above ingredients. Take 0.5 liang per dose.
(From *Bencao Gangmu*)
[Names] Yugaoliang.
[Collected Explanations] Li Shizhen stated: Zea mays (Yu Shuyu) seeds come from western lands, and few people cultivate them. Its seedlings and leaves resemble those of Shushu but are plumper and shorter, also similar to Coix seed (Yiyi). The seedlings grow three to four chi high. In the sixth and seventh lunar months, they flower and form ears resembling barren wheat. From the heart of the seedling emerges another sheath, shaped like a fish tail of palm fiber, with white whiskers hanging down from the sheath. After a long time, the sheath splits and kernels emerge, clustered together. The kernels are as large as palm nuts, yellowish-white. They can be fried or roasted for eating. When roasted, they pop open white, resembling popped glutinous corn.
Rice
[Flavor and Properties] Sweet, neutral, non-toxic.
[Indications] Harmonizes the middle jiao and opens the appetite (Li Shizhen).
Root and Leaves
[Flavor and Properties] Missing in original text.
[Indications] Treats strangury with dribbling urine and sand/stones, unbearable pain. Decoct in water and drink frequently (Li Shizhen).