三月下种。五六七月开紫花。如蛾形。结荚微似皂荚。老则收子。大如拇指头。
气味甘平。主治温中下气。利肠胃。止呃逆。益肾补元。有人病后呃逆不止。声闻邻家。取
刀豆子烧存性。白汤调服二钱。即止。此可见下气归元之功。（濒湖）
古者粟为黍稷粱秫之总称。今之粟。古时但呼为粱。后人又专以粱之细者名粟。（
粟即粱也。穗大而毛长粒粗者。为粱。穗小而毛短粒细者。为粟。（又）
粟米即小米。味咸而淡。气微寒。主养肾气。去脾胃中热。治反胃益气。益丹田。补虚
损。
难化
降胃火
消化。汤饮不下。用粟米半升。杵粉水丸。梧子大七枚。煮熟。入少盐
云。纳醋中吞之。得下便已。〔论〕粟之味咸而淡。在诸谷中。有水土合德之义。内经言脾
宜食咸。盖谓脾合于肾之阴。
由胃以归于肾乎。所云能养肾
为胜。以其赋有阳气。则淡渗
胃冷者。不宜多食。（藏器）
粱。即粟也。古者黍稷粱秫总称粟。汉后始以粱之细者为粟。今俗。但称粟中之大
穗长芒。粒粗而有黄毛红毛白毛诸品者为粱。
黄粱米
气味甘平。主益气和中。止泻。疗霍乱下痢。利小便。除烦热。霍乱烦躁。黄粱米
升。水半升。和搅如白粉。顿服。霍乱大渴不止。多饮则杀人。黄粱米五升。水一斗。
三升。稍稍饮之。
青粱米
种类中有大而青黑色者。其谷芒多米少。
味甘气凉。治胃痹热中消渴。止泄痢。利小便。益气补中。脾虚泻痢。青粱米半升。神
曲一
能明
〔总论〕黄粱性味甘平。得土之中和气多。较他谷最益脾胃。青粱禀受金水之气。其性
凉。
三月播种。五月、六月、七月开出紫色的花，形状像蛾子。结出的豆荚微微像皂荚。老了之后收取种子，大小如拇指头。
气味甘平。主治温中下气，利肠胃，止呃逆（打嗝），益肾补元。有人病后呃逆不止，声音传到邻居家。取刀豆子烧至存性（保留药性而炭化），用白开水调服二钱，立即停止。这可见其下气归元的功效。（李时珍引）
古时候“粟”是黍、稷、粱、秫的总称。现在的粟，古时候只称为“粱”。后人又专门把粱中颗粒细小的称为“粟”。（即粟就是粱。穗大、毛长、颗粒粗大的，称为粱；穗小、毛短、颗粒细小的，称为粟。）（又注）
粟米即小米。味道咸而淡，气微寒。主养肾气，去除脾胃中的热邪，治疗反胃，益气，益丹田，补虚损。难以消化。降胃火。帮助消化。汤饮难以下咽时，用粟米半升，捣成粉，用水泛丸，梧桐子大小，每次七枚，煮熟后，加入少许盐，或者纳入醋中吞服。能够顺利咽下即可痊愈。〔论述〕粟的味道咸而淡，在各类谷物中，有水土合德的意味。《内经》说脾宜食咸，大概是指脾与肾之阴相合，由胃气归于肾气。所说的能养肾为胜，是因为它禀赋有阳气，则具有淡渗利湿的作用。胃冷的人，不宜多吃。（陈藏器）
粱，就是粟。古时候黍、稷、粱、秫总称为粟。汉代以后才开始把粱中颗粒细小的称为粟。现在俗话，只称粟中那些穗大、芒长、颗粒粗大且有黄毛、红毛、白毛等品种的为粱。
黄粱米
气味甘平。主益气和中，止泻，治疗霍乱下痢，利小便，除烦热。霍乱烦躁时，用黄粱米一升，水半升，调和搅拌如白粉状，一次性服用。霍乱大渴不止时，多饮水则会致死。用黄粱米五升，水一斗，煮取三升，慢慢饮用。
青粱米
种类中有大而呈青黑色的，其谷芒多而米粒少。
味甘气凉。治疗胃痹、热中消渴，止泄痢，利小便，益气补中。脾虚导致的泄痢，用青粱米半升，神曲一两，研磨细末，炼蜜为丸，梧桐子大小，每次服三十丸，米汤送下。
〔总论〕黄粱性味甘平，得土之中和之气较多，较其他谷物最益脾胃。青粱禀受金水之气，其性凉。
Sow seeds in the third lunar month. Purple flowers bloom in the fifth, sixth, and seventh months, resembling the shape of moths. The pods formed are slightly similar to those of *Gleditsia sinensis* (Tamarisk Locust). When mature, the seeds are harvested; they are as large as a thumb.
The flavor is sweet and neutral. It primarily treats warming the middle jiao and directing qi downward, benefiting the intestines and stomach, stopping hiccups (eructation), benefiting the kidneys and replenishing yuan qi. There was a case where a patient suffered from incessant hiccups after an illness, with the sound audible to neighbors. Taking *Caudex Canavaliae* (Dou Dou) burned until carbonized but retaining its medicinal properties (charred), mixed with plain boiled water and taken orally (2 qian), stopped immediately. This demonstrates its efficacy in directing qi downward and returning it to its source. (Li Shizhen cited)
In ancient times, "Su" (Millet) was a general term for *Setaria italica* (Shu), *Panicum miliaceum* (Ji), *Pennisetum glaucum* (Liang), and *Sorghum bicolor* (Shu). The millet of today was only called "Liang" in ancient times. Later generations specifically named the finer grains of Liang as "Su". (That is, Su is Liang. Those with large ears, long awns, and coarse grains are called Liang; those with small ears, short awns, and fine grains are called Su.) (Another note)
Su rice is also known as broomcorn millet. Its taste is salty and bland, and its nature is slightly cold. It primarily nourishes kidney qi, removes heat from the spleen and stomach, treats regurgitation/reverse flow of qi (fan wei), benefits qi, nourishes the dantian, and tonifies deficiency and damage. [It is] difficult to digest. [It can] descend stomach fire. Aid digestion. When soups or drinks cannot be swallowed down, use half sheng of Su rice, pound into powder, make pills with water the size of wutong seeds (approx. 6-9mm), seven pills at a time. Cook thoroughly, add a little salt, or swallow them immersed in vinegar. Once able to swallow smoothly, the condition resolves. [Discussion] The taste of Su is salty and bland. Among all grains, it embodies the harmony of earth and water. The *Neijing* states that the spleen prefers salty flavors, which likely refers to the spleen's affinity with the yin of the kidney, allowing qi to return from the stomach to the kidney. The claim that it excels in nourishing the kidney is due to its endowment of yang qi, which provides a bland and leaching effect (promoting diuresis/dampness removal). Those with cold stomachs should not eat it in excess. (Chen Cangqi)
Liang is essentially Su. In ancient times, Shu, Ji, Liang, and Shu were collectively called Su. After the Han dynasty, the finer grains of Liang began to be called Su. In modern vernacular, only those varieties of Su with large ears, long awns, and coarse grains possessing yellow, red, or white hairs are called Liang.
Huang Liang Mi (Yellow Millet Rice)
The flavor is sweet and neutral. It primarily benefits qi and harmonizes the middle jiao, stops diarrhea, treats cholera-like disorders with dysentery, promotes urination, and relieves vexation and heat. For cholera with vexation: Use one sheng of Huang Liang Mi and half sheng of water, mix and stir until like white powder, take in one dose. For cholera with extreme thirst: Drinking too much water can be fatal. Use five sheng of Huang Liang Mi and ten dou of water, boil down to three sheng, drink slowly.
Qing Liang Mi (Green Millet Rice)
Among the varieties, there are those that are large and dark green/black, having more awns and less grain.
The flavor is sweet and the nature is cool. It treats gastric bi (obstruction), heat in the middle jiao leading to xiao ke (wasting-thirst syndrome), stops dysentery, promotes urination, benefits qi, and tonifies the middle. For spleen deficiency leading to dysentery: Use half sheng of Qing Liang Mi and one liang of *Medicated Leaven* (Shen Qu), grind into fine powder, make pills with honey the size of wutong seeds, take thirty pills at a time, with rice broth as the vehicle.
[General Discussion] Huang Liang has a sweet and neutral nature, possessing a significant amount of the harmonious qi of earth. Compared to other grains, it most benefits the spleen and stomach. Qing Liang inherits the qi of metal and water, so its nature is cool.