\r薤\pj359a.bmp\r
味辛、苦，气温。无毒。赤白殊种，家园多栽。白者虽辛不荤，赤者兼苦无味。其叶类
韭
，稍阔而光。故古云薤露之言，以光滑难贮之义。《千金》（书名）治肺喘急，亦取滑泄而然
。为归骨菜芝，入阳明手腑。颇利病者，但少煮尝。除寒热调中，去水气散结。耐寒止冷，
泻肥健身。主女妇带下久来，治老幼泄痢后重。诸疮中风寒水肿，生捣热涂上立差。又疗汤
火金疮，和蜜捣敷即愈。新正宜食，辟疠驱邪。牛肉同餐，作症成瘕。生啖引涕唾，多食防
热侵。骨鲠在喉，煮食即下。
（即大蒜）味辛，气大温。属火。有毒。大者曰葫，多种园内；小者名蒜，自产山中。
端
午采收，性最熏臭。为菜归五脏，入药择独头。同黄连丸治肠风，加平胃散治噎气。纳两鼻
，提鱼骨鲠即出；置臭肉，掩熏臭气不闻。散疣 疮，除劳疟 癖。辟瘟瘴疫疠，制蛇
犬
咬伤。中脘卒得冷疼，嚼之即解；旅途忽中暑毒，用此可驱。痈疽初生，急切横片。若痛
灸至不痛，不痛灸至痛来。艾炷连烧，以多为善。鼻衄不止，快捣成膏。左出涂左足心，右
出涂右足心。两鼻齐出，双足俱涂。仍解蛊毒杀虫，更化肉积消谷。生啖伤肝气损目，久食
伤脾肺引痰。\r蒜\pj360.bmp\r亦辛温，善治鸡瘕。去溪毒恶 沙虱，却霍乱吐泻转筋。
（谟）按∶丹溪云∶葫蒜属火，性热。善散快膈，故人喜食之，多用于暑月。其伤脾伤
气之祸
，积久自见。化肉之功，不足信也。有志养生者，宜自知警。
薤
味道辛、苦，药性温。无毒。红色和白色是不同品种，家园中多种植。白色的虽然辛但不荤腥，红色的兼有苦味且无味。它的叶子像韭菜，稍宽且光滑。所以古人说“薤露”的话，是因为它表面光滑难以储存的意思。《千金方》治疗肺喘急促，也是利用其滑利泄下的特性。作为归入骨菜的芝类，进入阳明手腑（大肠）。颇有利于病人，但少煮食。能除寒热调和中焦，去水气散结。耐寒止冷，泻肥健身。主治妇女带下久来，治疗老幼泄痢后重。各种疮疡中风寒水肿，生捣热涂上立即痊愈。又治疗汤火金疮，和蜜捣敷即愈。新年正月适宜食用，辟疠驱邪。与牛肉同餐，会作症成瘕。生吃引涕唾，多吃防热侵。骨鲠在喉，煮食即下。
（即大蒜）味道辛，药性大温。属火。有毒。大的叫葫，多种在园内；小的叫蒜，自产山中。端午采收，性最熏臭。作为菜归五脏，入药选独头。同黄连丸治肠风，加平胃散治噎气。纳两鼻，提鱼骨鲠即出；置臭肉，掩熏臭气不闻。散疣疮，除劳疟癖。辟瘟瘴疫疠，制蛇犬咬伤。中脘卒得冷疼，嚼之即解；旅途忽中暑毒，用此可驱。痈疽初生，急切横片。若痛灸至不痛，不痛灸至痛来。艾炷连烧，以多为善。鼻衄不止，快捣成膏。左出涂左足心，右出涂右足心。两鼻齐出，双足俱涂。仍解蛊毒杀虫，更化肉积消谷。生吃伤肝气损目，久食伤脾肺引痰。
蒜
亦辛温，善治鸡瘕。去溪毒恶沙虱，却霍乱吐泻转筋。
（陈嘉谟）按：丹溪说：葫蒜属火，性热。善散快膈，故人喜食之，多用于暑月。其伤脾伤气之祸，积久自见。化肉之功，不足信也。有志养生者，宜自知警。
Xie (Allium macrostemon)
Taste: Pungent, Bitter. Temperature: Warm. Non-toxic. Red and white varieties are distinct species, commonly cultivated in gardens. The white variety is pungent but not considered "meaty" or strong; the red variety is both bitter and tasteless. Its leaves resemble those of Chinese chives (Jiucai), being slightly broader and smoother. Hence, the ancient saying about "Xie dew" implies that its surface is too smooth to retain moisture/dew easily. *Qianjin Fang* treats pulmonary asthma with urgency by utilizing its slippery and purgative properties. It enters the Yangming Hand-Fu organ (Large Intestine). It is quite beneficial for patients, though it should be consumed sparingly after cooking. It dispels cold and heat, harmonizes the middle jiao, removes fluid retention, and dissipates nodules. It enhances cold resistance, stops coldness, reduces fat, and strengthens the body. It primarily treats chronic leukorrhea in women, and dysentery with tenesmus in the elderly and children. For sores affected by wind-cold and edema, applying freshly crushed hot poultice brings immediate recovery. It also treats burns, scalds, and metal wounds; mixing with honey and crushing for application leads to healing. It is suitable to eat during the New Year to ward off pestilence and drive away evil qi. Consuming it with beef may lead to the formation of masses and accumulations. Eating it raw induces rhinorrhea and salivation; excessive consumption risks heat invasion. If fish bones are stuck in the throat, eating it cooked helps them pass.
(Garlic)
Taste: Pungent. Temperature: Very Warm. Element: Fire. Toxic. The larger ones are called Hu, mostly grown in gardens; the smaller ones are named Suan, naturally produced in mountains. Harvested at the Dragon Boat Festival, they have a very pungent and foul odor. As a vegetable, it affects the five zang organs; for medicinal use, single-clove garlic is selected. Combined with Huanglian Wan, it treats intestinal wind; added to Pingwei San, it treats hiccups/qi stagnation. Inserted into both nostrils, it extracts fish bones stuck in the throat; placed on foul meat, it masks the rotten smell so it cannot be smelled. It disperses warts and sores, eliminates chronic malaria and abdominal masses. It wards off plague miasma and pestilence, and counters snake and dog bites. For sudden cold pain in the Zhongwan region, chewing it provides relief; for sudden heat toxicity during travel, it can dispel it. For early-stage carbuncles and ulcers, apply thick slices urgently. If painful, moxa until pain ceases; if painless, moxa until pain arises. Continuous burning of moxa cones is better in greater amounts. For uncontrolled epistaxis, crush quickly into a paste. Apply to the left sole if bleeding from the left nostril, to the right sole if from the right. If both nostrils bleed, apply to both soles. It also resolves gu poison, kills parasites, transforms meat accumulations, and aids digestion. Eating it raw damages liver qi and eyesight; long-term consumption harms spleen and lung qi and induces phlegm.
Suan (Garlic)
Also Pungent and Warm, effectively treats chicken accumulation (ji jia). Removes stream toxins and harmful sand lice, halts cholera-like vomiting, diarrhea, and muscle cramps.
(Chen Jiamo) Commentary: Danxi stated: Hu and Suan belong to Fire, with a Hot nature. They effectively disperse and relieve chest fullness, hence people enjoy eating them, especially in summer months. The disaster of damaging spleen and qi will manifest over time. The claim that it transforms meat accumulations is not credible. Those interested in health preservation should be alert to this.