典藏书目

Xia Ku Cao (Prunellae Spica)
Taste: Bitter, Acrid. Nature: Cold. Non-toxic. It grows everywhere in open fields and plains. The leaves resemble those of *Inula japonica* (Xuan Fu Hua), and the flowers look like those of *Salvia miltiorrhiza* (Dan Shen). It sprouts after the Winter Solstice and withers at the Summer Solstice, hence its name "Summer-Withering Grass". Harvest in April, wash clean, and dry in the shade. When used for rescue [in specific contexts], *Trichosanthes cucumerina* (Wang Gua) serves as a guiding herb. It breaks up hard masses, dissipates nodular qi stagnation, and treats scrofula (Luo Li), rat sores (Shu Lou), and head ulcers. It can dispel cold-heat alternations and expel damp-bi obstruction.
(Mo) Commentary: Xia Ku Cao possesses pure Yang qi; it withers upon encountering Yin qi, which is why its stems wither at the Summer Solstice. Dan Xi stated: "It excels in nourishing the blood vessels of the Jueyin channel." It can treat liver deficiency causing eye pain, continuous cold tearing, photophobia (shyness to light/fear of sun), and blurred vision from prolonged viewing. Use 5 qian of Xia Ku Cao and 1 liang of Cyperi Rhizoma (Xiang Fu Zi), grind into a fine powder, mix with tea, and swallow. This truly yields miraculous effects. Alas! The *Shennong Ben Cao Jing* does not mention it.

Bai Bu
Taste: Sweet, Bitter. Nature: Slightly Warm. Another source says: Slightly Cold. Non-toxic. One source says: Slightly toxic. It grows everywhere; only the roots are used. Split open, remove the heart, soak in wine, and stir-fry over fire. It primarily treats lung heat with rebellious qi, stopping chronic coughs urgently; it treats consumption with bone-steaming fever (Chuan Shi Gu Zheng) and is necessary for killing pinworms (Cun Bai Hui Chong). It also specifically treats lice and can eliminate childhood malnutrition due to parasites (Gan). Boiling water made from it prevents lice on cattle and horses; burning it produces smoke that kills wood-boring insects in trees. Burning household waste ashes drives away midges and flies.

Chuzhou Bai He
Chengzhou Bai He
Taste: Sweet. Nature: Neutral. Non-toxic. It grows in riverbanks, marshes, mountains, and wild areas. Flowers come in red and white varieties. The root resembles garlic or shallots, with small cloves in multiple layers. People admire its beauty and name it "Hundred Unities" (Bai He). White-flowered ones nourish the zang organs, benefit the will, stabilize the gallbladder, and calm the mind. They expel pathogens causing palpitations, fright, and manic shouting; reduce edema and distension/fullness qi. They stop body-wide pain and promote urination and defecation. They repel "ghost qi," eliminate epidemic cough and reverse flow (Shi Yi Ke Ni); kill gu poison, and treat surgical carbuncles and ulcers (Yong Ju). They have special efficacy for mastitis (Ru Yong) and throat bi (Hou Bi), and immediate effect for back carbuncles (Fa Bei) and shoulder lesions (Da Jian). Additionally, Zhang Zhongjing used this to treat post-shanghan complex cases where Bailhe Disease syndrome had already formed. Although the name is the same, it is unclear what meaning lies behind it. Steamed and eaten, it tonifies the middle and benefits qi; made into flour, it can substitute grain during famines. Red-flowered ones only treat surgical conditions and do not address other diseases. When harvesting for use, one must carefully separate and preserve them.