（音仙。《纲目》）
【释名】占稻（《纲目》）、早稻。
时珍曰∶ ，亦粳属之先熟而鲜明之者，故谓之 。种自占城国，故谓之占。俗作粘者
，非矣。
【集解】时珍曰∶ 似粳而粒小，始自闽人，得种于占城国。宋真宗遣使就闽取三万斛
，分给诸道为种，故今各处皆有之。高仰处俱可种，其熟最早，六、七月可收。品类亦多，
有赤、白二色，与粳大同小异。
米
【气味】甘，温，无毒。
【主治】温中益气，养胃和脾，除湿止泄（时珍）。
秆
【主治】反胃，烧灰淋汁温服，令吐。盖胃中有虫，能杀之也（《普济》）。
（稷粟类一十八种）
（《别录》下品）
【释名】 （音祭）、粢（音咨）。
时珍曰∶稷，从禾从 ， 音即，谐声也。又进力治稼也。《诗》云 良耜是矣。种
稷者必 进力也。南人承北音，呼稷为 ，谓其米可供祭也。《礼记》∶祭宗庙稷曰明粢。
《尔雅》云∶粢，稷也。罗愿云∶稷、 、粢皆一物，语音之轻重耳。赤者名KT ，白者
名芑，黑者名 。注见黍下。
【集解】弘景曰∶稷米人亦不识，书记多云黍与稷相似。又注黍米云∶ 米与黍米相似
，而粒殊大，食之不宜人，言发宿病。《诗》云∶黍稷稻粱，禾麻菽麦。此八谷也，俗犹莫
能辨证，况芝英乎？
苏恭曰∶《吕氏春秋》云∶饭之美者，有阳山之 。高诱注云∶关西谓之KT 音糜），
冀州谓之 （音牵，去声）。《广雅》云∶ ， 也。《礼记》云∶稷曰明粢。《尔雅》云∶粢
，稷也。《说文》云∶“稷乃五谷长”，田正也。此乃官名，非谷号也。先儒以稷为粟类，或
言粟之上者，皆说其义，而不知其实也。按∶ 胜之《种植书》，有黍不言稷本草有稷不载
， 即稷也。楚人谓之稷，关中谓之糜，呼其米为黄米。其苗与黍同类，故呼黍为 秫。
陶言与黍相似者，得之矣。
藏器曰∶稷、 ，一物也，塞北最多，如黍黑色。
诜曰∶稷在八谷之中，最为下苗。黍乃作酒，此乃作饭，用之殊涂。
颂曰∶稷米，出粟处皆能种之。今人不甚珍此，惟祠事用之。农家惟以备他谷之不熟，
则为粮耳。
宗 曰∶稷米，今谓之 米，先诸米熟，其香可爱，故取以供祭祀。然发故疾，只堪作
饭，不粘，其味淡。
时珍曰∶稷与黍，一类二种也。粘者为黍，不粘者为稷。稷可作饭，黍可酿酒。犹稻之
有粳与糯也。陈藏器独指黑黍为稷，亦偏矣。稷黍之苗似粟而低小有毛，结子成枝而殊散，
其粒如粟而光滑。三月下种，五、六月可收，亦有七、八月收者。其色有赤、白、黄、黑数
种，黑者禾稍高，今俗通呼为黍子，不复呼稷矣。北边地寒，种之有补。河西出者，颗粒尤
硬。稷熟最早，作饭疏爽香美，为五谷之长而属土，故祠谷神者以稷配社。五谷不可遍祭，
祭其长以该之也。上古以厉山氏之子为稷主，至成汤始易以后稷，皆有功于农事者云。
【正误】吴瑞曰∶稷苗似芦，粒亦大，南人呼为芦 。孙炎《正义》云∶稷即粟也。
时珍曰∶稷黍之苗虽颇似粟，而结子不同。粟穗丛聚攒簇，稷黍之粒疏散成枝。孙氏谓
稷为粟，误矣。芦 即蜀黍也，其茎苗高硕如芦。而今之祭祀者，不知稷即黍之不粘者，往
往以芦 为稷，故吴氏亦袭其误也。今并正之。
稷米
【气味】甘，寒，无毒。
诜曰∶多食，发三十六种冷病气。不与瓠子同食，发冷病，但饮黍穣汁即瘥。又不可与
附子同服。
【主治】益气，补不足（《别录》）。治热，压丹石毒发热，解苦瓠毒（《日华》）。作饭
食，安中利胃宜脾（《心镜》）。凉血解暑（时珍。《生生编》）。
【发明】时珍曰∶按∶孙真人云∶稷，脾之谷也。脾病宜食之。 胜之云∶烧黍稷则瓠
死，此物性相制也。稷米、黍穣，能解苦瓠之毒。《淮南万毕术》云∶祠冢之黍，啖儿令不
思母。此亦有所厌耶？
【附方】新四。
补中益气∶羊肉一脚，熬汤，入河西稷米、葱、盐，煮粥食之。（《饮膳正要》）。
卒 不止∶粢米粉，井华水服之良。（《肘后》）。
痈疽发背∶粢米粉熬黑，以鸡子白和涂练上，剪孔贴之，干则易，神效。（葛氏方）。
辟除瘟疫，令不相染∶以 米为末，顿服之。（《肘后方》）
根
【主治】心气痛，产难（时珍）。
【附方】新二。
心气疼痛∶高粱根煎汤温服，甚效。
横生难产∶重阳日取高粱根（名瓜龙）阴干，烧存性，研末。酒服二钱，即下。
（音仙。《本草纲目》）
【释名】占稻（《本草纲目》）、早稻。
李时珍说：这种稻，也是粳稻中先成熟且米粒鲜明的品种，所以叫它“占”。种子来自占城国，因此称为“占”。俗写作“粘”的，是错误的。
【集解】李时珍说：这种稻像粳稻但颗粒较小，最初由福建人从占城国获得种子。宋真宗派遣使者到福建取回三万斛，分发给各道作为种子，所以现在各地都有种植。高亢干燥的地方都可以种植，它成熟最早，六、七月即可收获。品类也很多，有赤、白两种颜色，与粳稻大体相同略有差异。
占稻米
【气味】甘味，温性，无毒。
【主治】温中益气，养胃和脾，除湿止泻（李时珍）。
秆
【主治】反胃，烧成灰后淋汁温服，使其呕吐。因为胃中有虫，可以杀死它们（《普济方》）。
（稷粟类共十八种）
（《名医别录》下品）
【释名】稷（音祭）、粢（音咨）。
李时珍说：“稷”字，从禾从畟，畟音即，是谐声字。又有进力治理庄稼的意思。《诗经》说“良耜”就是指的这个。种植稷的人必须进力耕作。南方人沿袭北方读音，称稷为“粢”，说它的米可供祭祀使用。《礼记》说：在宗庙祭祀时，稷称为明粢。《尔雅》说：粢，就是稷。罗愿说：稷、粢、稷都是同一种物，只是语音轻重不同罢了。红色的名叫KT，白色的名叫芑，黑色的名叫 。注释见黍条下。
【集解】陶弘景说：人们也不认识稷米，书籍记载大多说黍和稷相似。又在注黍米时说： 米与黍米相似，但颗粒特别大，吃了不适合人体，说法是会引发旧病。《诗经》说：黍、稷、稻、粱，禾、麻、菽、麦。这是八谷，世俗之人尚且不能辨别，何况是芝英呢？
苏恭说：《吕氏春秋》说：饭的美味者，有阳山的 。高诱注释说：关西称为KT（音糜），冀州称为 （音牵，去声）。《广雅》说： ，就是 。《礼记》说：稷称为明粢。《尔雅》说：粢，就是稷。《说文解字》说：“稷是五谷之长”，是田正官职。这是官名，不是谷物名称。前代儒者认为稷属于粟类，或者说它是粟中的上品，都只说了它的含义，而不知道其实质。按：胜之的《种植书》，有黍没有提到稷；本草中有稷没有记载 ， 就是稷。楚地人称它为稷，关中人称它为糜，称它的米为黄米。它的苗与黍同类，所以称黍为 秫。陶弘景说它与黍相似，是对的。
藏器说：稷、 ，是同一种东西，塞北最多，像黍一样黑色。
诜说：稷在八谷之中，是最下等的苗。黍用来酿酒，稷用来做饭，用途截然不同。
颂说：稷米，出产粟的地方都能种植。现在的人不太珍视它，只在祭祀事务中使用。农家只有在其他谷物歉收时，才把它当作粮食。
宗 说：稷米，现在称为 米，比其他的米先成熟，香气可爱，所以取来供祭祀。但它会引发旧疾，只能做饭，不粘，味道淡。
李时珍说：稷和黍，是同一类两种作物。粘的是黍，不粘的是稷。稷可以做饭，黍可以酿酒。就像稻有粳和糯的区别一样。陈藏器单独指黑黍为稷，也是片面的。稷和黍的苗像粟但低矮细小且有毛，结子成枝且分散，颗粒像粟但光滑。三月下种，五、六月可收获，也有七、八月收获的。颜色有赤、白、黄、黑几种，黑色的植株稍高，现在世俗通称为黍子，不再称稷了。北方边地寒冷，种植它有补益作用。河西出产的，颗粒尤其坚硬。稷成熟最早，做饭疏松香美，是五谷之长且属土，所以祭祀谷神时用稷配社。五谷不能全部祭祀，祭祀其长者以概括其余。上古时期以厉山氏的儿子为稷主，到了成汤才开始改以后稷为稷主，都是因为他们在农事上有功劳。
【正误】吴瑞说：稷苗像芦苇，颗粒也大，南方人称为芦 。孙炎《正义》说：稷就是粟。
李时珍说：稷和黍的苗虽然很像粟，但结子不同。粟穗丛聚攒簇，稷和黍的颗粒疏散成枝。孙氏说稷是粟，错了。芦 就是蜀黍，其茎苗高大如芦苇。而现在的祭祀者，不知道稷就是不粘的黍，往往把芦 当作稷，所以吴氏也沿袭了这个错误。现在一并纠正。
稷米
【气味】甘味，寒性，无毒。
诜说：多吃会引发三十六种冷病之气。不与瓠子同食，否则会引发冷病，只要喝黍穣汁就好了。又不可与附子同服。
【主治】益气，补不足（《名医别录》）。治热，压制丹石毒引起的发热，解除苦瓠毒（《日华子本草》）。做饭吃，安中利胃宜脾（《心镜》）。凉血解暑（李时珍。《生生编》）。
【发明】李时珍说：按：孙真人说：稷，是脾之谷。脾病适宜食用。 胜之说：烧黍稷则瓠死，这是物性相互制约。稷米、黍穣，能解苦瓠之毒。《淮南万毕术》说：祭祀坟墓用的黍，喂给孩子吃让他不想母亲。这也是有所厌胜吧？
【附方】新四首。
补中益气：羊肉一只脚，熬汤，加入河西稷米、葱、盐，煮粥食用。（《饮膳正要》）。
卒 不止：粢米粉，用井华水送服效果好。（《肘后备急方》）。
痈疽发背：粢米粉炒黑，用鸡蛋清调和涂在练帛上，剪孔贴敷，干了就换，神效。（葛氏方）。
辟除瘟疫，令不相传染：将 米研为末，一次性服用。（《肘后方》）
【附方】新二首。
心气疼痛：高粱根煎汤温服，很有效。
横生难产：重阳节取高粱根（名为瓜龙）阴干，烧存性，研末。酒服二钱，胎儿即下。
(Sound: xian. *Bencao Gangmu*)
[Names] Zhan Dao (Zhan Rice, *Bencao Gangmu*), early rice.
Li Shizhen stated: This type of rice is also a variety of Geng rice (non-glutinous rice) that matures early and has bright grains, hence it is called "Zhan". The seeds originated from the Kingdom of Champa, thus named "Zhan". It is erroneously written as "Nian" (glutinous/sticky) in common usage.
[Collected Explanations] Li Shizhen said: This rice resembles Geng rice but has smaller grains. It was initially introduced by people from Fujian who obtained seeds from the Kingdom of Champa. Emperor Zhenzong of Song sent envoys to Fujian to retrieve 30,000 hu (a unit of volume) of seeds, distributing them to various circuits for cultivation; therefore, it is now grown everywhere. It can be planted in high and dry areas. It ripens earliest and can be harvested in June or July. There are many varieties, including red and white colors, which are largely similar with slight differences compared to Geng rice.
Zhan Rice Grain
[Flavor and Nature] Sweet, warm, non-toxic.
[Indications] Warms the middle jiao and supplements qi, nourishes the stomach and harmonizes the spleen, removes dampness and stops diarrhea (Li Shizhen).
Stalk
[Indications] For regurgitation (fan wei), burn to ash, leach with water to obtain juice, take warm to induce vomiting. This is because there are parasites in the stomach, and this can kill them (*Puji Fang*).
(18 species of Ji and Su class)
(Lower Grade, *Mingyi Bielu*)
[Names] Ji (sound: ji), Zi (sound: zi).
Li Shizhen said: The character "Ji" consists of the radical He (grain) and Ji (畟). "Ji" sounds like "ji", forming a phonetic compound. It also implies exerting effort to cultivate crops. The *Book of Songs* mentions "fine plows," referring to this. Those who plant Ji must exert effort. Southerners adopted the northern pronunciation, calling Ji "Zi," stating its grain is suitable for sacrifices. The *Book of Rites* states: In ancestral temple sacrifices, Ji is called Ming Zi. The *Erya* states: Zi is Ji. Luo Yuan said: Ji, Zi, and Ji are all the same substance, differing only in the weight of pronunciation. The red one is named KT, the white one is named Qi, and the black one is named . See notes under the entry for Shu (millet).
[Collected Explanations] Tao Hongjing said: People do not recognize Ji grain either. Books mostly state that Shu and Ji are similar. In his note on Shu grain, he said: [The grain in question] resembles Shu grain but has significantly larger kernels; eating it is unsuitable for humans, allegedly triggering old ailments. The *Book of Songs* says: Shu, Ji, Dao, Liang, He, Ma, Shu, Mai. These are the Eight Grains. Even common people cannot distinguish them, let alone scholars like Zhiying?
Su Gong said: The *Lüshi Chunqiu* states: Among delicious foods, there is Yangshan's [Grain]. Gao You's annotation says: In Guanzhong West, it is called KT (sound: mi); in Jizhou, it is called [Grain] (sound: qian, departing tone). The *Guangya* states: [Grain] is [Grain]. The *Book of Rites* states: Ji is called Ming Zi. The *Erya* states: Zi is Ji. The *Shuowen Jiezi* states: "Ji is the leader of the Five Grains," referring to the official title Tian Zheng (Minister of Agriculture). This is an official title, not a grain name. Previous Confucians considered Ji to be a type of Su (foxtail millet) or the superior kind of Su; they explained its meaning but did not know its reality. According to Sheng Zhi's *Planting Book*, there is Shu but no mention of Ji; Bencao records Ji but does not record [Grain]; [Grain] is indeed Ji. People in Chu call it Ji, people in Guanzhong call it Mi, and refer to its grain as Huang Mi (yellow millet). Its seedlings are similar to Shu, hence Shu is sometimes called [Grain] Shu. Tao Hongjing's statement that it is similar to Shu is correct.
Zang Qi said: Ji and [Grain] are the same thing, most abundant in the northern frontier, resembling Shu and being black.
Shen said: Among the Eight Grains, Ji produces the lowest yield. Shu is used for making wine, while Ji is used for making rice; their uses are distinct.
Song said: Ji grain can be planted wherever Su is produced. Nowadays, people do not highly value it, using it only for sacrificial rites. Farmers use it as food only when other grains fail to mature.
Zong [Name missing] said: Ji grain, now called [Grain] rice, ripens before other grains and has a pleasant aroma, so it is taken for sacrifices. However, it may trigger old diseases; it can only be made into rice, is not sticky, and has a bland taste.
Li Shizhen said: Ji and Shu are one species with two varieties. Sticky ones are Shu, non-sticky ones are Ji. Ji can be used for rice, Shu for wine. This is analogous to Dao having Geng and Nuo varieties. Chen Zangqi uniquely identified black Shu as Ji, which is biased. The seedlings of Ji and Shu resemble Su but are shorter, smaller, and hairy; they form clusters of grains on branches that are scattered, with kernels smooth like Su. Sown in March, harvested in May or June, sometimes July or August. Colors include red, white, yellow, and black. The black variety grows slightly taller; nowadays, people generally call it Shu Zi (Shu millet) and no longer call it Ji. Planting it in the cold northern borders has a tonifying effect. Those from Hexi have particularly hard kernels. Ji ripens earliest; cooked rice is loose, fragrant, and delicious. As the leader of the Five Grains and belonging to Earth, it is paired with She (Earth God) when sacrificing to the Grain God. Since the Five Grains cannot all be sacrificed individually, sacrificing the leader represents the rest. In ancient times, the son of Lishan Shi was the master of Ji; during Cheng Tang's reign, it was changed to Hou Ji (Lord of Millet), both having merits in agriculture.
[Correction of Errors] Wu Rui said: Ji seedlings resemble reeds, and the grains are also large; southerners call it Lu [Grain]. Sun Yan's *Zhengyi* states: Ji is Su.
Li Shizhen said: Although Ji and Shu seedlings somewhat resemble Su, their fruiting differs. Su ears are clustered densely, whereas Ji and Shu grains are scattered on branches. Sun's assertion that Ji is Su is incorrect. Lu [Grain] is actually Shu Shu (sorghum), whose stems and seedlings are tall like reeds. Current practitioners of sacrifices do not know that Ji is simply non-sticky Shu, often mistaking Lu [Grain] for Ji; thus, Wu Rui also inherited this error. This is corrected here.
Ji Rice Grain
[Flavor and Nature] Sweet, cold, non-toxic.
Shen said: Excessive consumption triggers the qi of thirty-six types of cold diseases. Do not eat with Hu Zi (bottle gourd), as it causes cold diseases; drinking Shu Rang (husk/straw) juice cures it. Also, do not take with Fuzi (Aconite Root).
[Indications] Supplements qi and fills deficiencies (*Mingyi Bielu*). Treats heat, suppresses fever caused by Dan Shi (mineral pill) toxicity, and resolves Ku Hu (bitter gourd) toxicity (*Rihua Bencao*). Eating it as rice stabilizes the middle, benefits the stomach, and favors the spleen (*Xin Jing*). Cools blood and resolves summerheat (Li Shizhen. *Shengsheng Bian*).
[Elucidation] Li Shizhen said: According to: Sun Simiao said: Ji is the grain of the Spleen. It is suitable for those with Spleen disease. [Sheng] Zhi said: Burning Shu and Ji kills gourds; this demonstrates mutual restriction of properties. Ji grain and Shu husk can resolve the toxicity of bitter gourds. The *Huainanzi Wanbi Shu* states: Shu used for tomb sacrifices, if fed to children, makes them forget their mothers. Is this due to some aversion/suppression?
[Attached Prescriptions] Four new prescriptions.
Supplementing Middle and Boosting Qi: One leg of mutton, boiled into soup, add Hexi Ji grain, scallions, and salt, cook into porridge and eat (*Yinshan Zhengyao*).
Sudden [Symptom missing]: Zi flour, taken well water from the well at dawn is effective (*Zhouhou Beiji Fang*).
Carbuncle and Back Abscess: Zi flour fried until black, mixed with egg white, applied on prepared silk, cut a hole to fit, change when dry, divine efficacy (*Ge Shi Fang*).
Warding off Plagues, preventing infection: Powdered [Grain] rice, taken in one dose (*Zhouhou Fang*).
Root
[Indications] Heart Qi pain, difficult labor (Li Shizhen).
[Attached Prescriptions] Two new prescriptions.
Heart Qi Pain: Decoction of Sorghum root taken warm, very effective.
Breech Presentation/Difficult Labor: On Double Ninth Day, take Sorghum root (named Gua Long), shade-dry, burn to retain nature, grind to powder. Take 2 qian with wine, delivery follows immediately.