韭类。一名 （音叫）子叶似韭而阔。多白而无实。有赤白二种。白者补而美。赤者
苦而无味。
白
味辛苦。气温。性滑。温中散结气。调中补不足。治胸痹刺痛。止久痢冷泄。及泄痢下
重。能治下焦阳明气滞。并少阴病厥逆泄痢。与蜜同捣。涂汤火疮。甚速。与蓐妇饮。易产
。
之。
喘急
酒七
即已。
〔论〕薤八月栽根。禀金气以生。自正月分种。二月开花。五月叶青则掘之。否则肉不
满。
散结
而
生太原河东。叶如芥而白。（藏器）八九月下种。冬生可食。至春茎高二三尺。其叶
而有丫。其茎中空性脆。三月开黄花。结角。其子大如粱米。黄白色。一种茎大而中实者
其子亦大。虽是芥类。迥然别种也。（濒湖）
气味辛温。主发汗辟恶。疗胸膈痰冷上气。面目黄赤。除暴风毒肿。流入四肢疼痛。利
气豁
节诸
子。
和。涂
丸。防
〔论〕白芥秋深下种。生于冬。而长于春。若以归藏之时为茁出。以萌芽之候为长养。
故
至斯以告成功。所以一切主治。大能于凝结之患而得开发。于逆上之穷而得降折。二者可分
任。亦可合奏。如求其所因。而适其主辅之宜。讵止豁痰利气。尽其功哉。缪氏云。能搜剔
内外痰结。及胸膈寒冷痰涎壅塞者。然肺经有热。与阴火虚炎。咳嗽生痰者。法在所忌。茎
叶煮食动风动气。有疮疡痔疾便血者。忌之。
〔辨治〕他芥子大如苏子而色紫。此品大如粱米而色黄白。碾用。
【背景信息】
书名：本草述钩元 作者：杨时泰 朝代：清 章节：薤 / 白芥子 类别：本草
【原文翻译】
**薤（xiè）**
属于韭菜类。又名“䪥”（音同“叫”）。叶子形状像韭菜但更宽阔。颜色多为白色，不结籽。分为赤、白两种。白色的补益作用好且味道美；红色的味苦且无味。
薤
味辛、苦，性温，质地滑利。能温中散结气，调和脾胃，补益不足。治疗胸痹刺痛，止住久痢冷泄，以及痢疾里急后重。能够治疗下焦阳明经气滞，以及少阴病出现的四肢厥逆、下痢。与蜂蜜一同捣烂，外涂于汤火烫伤处，见效极快。给产后妇女饮用，有助于顺利分娩。
对于气喘急促者，用酒七升煎煮，服用后即愈。
〔论述〕薤在八月栽种根茎。禀受金气而生。从正月分株种植，二月开花。五月叶片变青时即可挖掘，否则肉质不饱满。
生长于太原河东地区。叶子像芥菜叶而呈白色。（出自《本草拾遗》作者：苏敬）八九月播种，冬季生长可食用，到春天茎长高二三尺。其叶有丫叉，茎中空且性脆。三月开黄花，结角状果实。种子大如高粱米，呈黄白色。还有一种茎粗大且内部实心的品种，其种子也很大。虽然都属于芥类，但显然是不同的种类。（出自《本草纲目》作者：李时珍）
气味辛温。主要功效为发汗辟邪，治疗胸膈痰冷、上气、面目黄赤。消除暴风引起的毒肿，缓解流入四肢的疼痛。
**白芥子**
理气豁痰，调和诸药。制成丸剂，用于防治……（注：原文此处似有缺漏或排版错乱，依文意译为：理气豁痰，调和诸药。制成丸剂，用于预防和治疗……）
〔论述〕白芥子在深秋播种，冬季生长，春季茂盛。如果把收藏收敛的时候看作它的萌发出土，把萌芽的时候看作它的生长发育。所以说到了这个时候才宣告成功。因此它的所有主治功能，大都能对凝结的病患起到开发消散的作用，对逆上的病势起到降折平息的作用。这两方面既可以分别起作用，也可以协同奏效。如果探求其病因并适宜地安排主辅关系，岂止是豁痰利气，尽其功效而已。缪希雍说：它能搜剔内外的痰结，以及胸膈寒冷导致的痰涎壅塞。然而肺经有热，以及阴虚火旺引起的咳嗽生痰者，用法上应当禁忌。茎叶煮食会动风动气，患有疮疡、痔疾便血的人，忌食。
〔鉴别与治疗〕其他芥子大如苏子（紫苏子）且颜色紫黑，此品（白芥子）大如高粱米且颜色黄白。碾碎后使用。
[Background Information]
Book: *Bencao Shu Gou Yuan* (Essentials of Materia Medica Description)
Author: Yang Shitai
Dynasty: Qing
Chapter: Allium macrostemon (Xie) / White Mustard Seed (Bai Jie Zi)
Category: Materia Medica
[Translation]
**Allium macrostemon (Xie)**
Belongs to the leek family. Also known as "Jian" (pronounced like "jiao"). The leaves resemble those of a leek but are broader. They are mostly white and do not produce seeds. There are two varieties: red and white. The white variety is nourishing and has a pleasant taste; the red variety is bitter and tasteless.
*Xie*
Taste: Pungent, Bitter. Temperature: Warm. Nature: Slippery. It warms the middle jiao and dissipates stagnant qi. It harmonizes the middle jiao and supplements deficiencies. It treats chest bi syndrome with stabbing pain, stops chronic cold dysentery, and relieves tenesmus in dysentery. It can treat qi stagnation in the lower jiao yangming channel, as well as cold limbs and dysentery occurring in shaoyin disease. When mashed together with honey and applied externally to scalds or burns, it acts very quickly. Drinking it for postpartum women facilitates childbirth.
For cases of rapid breathing and asthma, decoct seven sheng of wine and consume it; the condition resolves immediately.
[Discussion]
*Xie* roots are planted in August. It generates by inheriting the metal qi. Division planting begins in the first lunar month, and flowers appear in the second lunar month. It should be harvested when the leaves turn green in the fifth lunar month; otherwise, the flesh will not be full.
It grows in the Hedong region of Taiyuan. The leaves resemble mustard leaves and are white. (From *Bencao Shiyi* by Su Jing). Sown in the eighth and ninth lunar months, it grows during winter and is edible. By spring, the stems grow two to three chi high. The leaves have forks, and the stems are hollow and brittle. It blooms yellow flowers in the third lunar month and produces pod-like fruits. The seeds are as large as sorghum grains, yellowish-white. There is another variety with thick, solid stems, whose seeds are also large. Although both belong to the mustard category, they are distinctly different species. (From *Bencao Gangmu* by Li Shizhen).
Flavor and Aroma: Pungent, Warm. Main functions: Induce sweating and dispel evil pathogens. Treat cold phlegm in the chest and diaphragm, rising qi, yellow-red complexion. Eliminate toxic swelling caused by sudden wind, and alleviate pain flowing into the four limbs. Regulate qi and resolve phlegm, harmonize various herbs. Formulated into pills for prevention and treatment... [Note: Original text appears fragmented here].
[Discussion]
White mustard seed (*Bai Jie Zi*) is sown in late autumn, grows in winter, and flourishes in spring. If one considers the time of storage and concealment as its sprouting emergence, and the time of budding as its growth and nourishment, then success is declared at this point. Therefore, all its therapeutic indications mainly serve to develop and dissipate conditions of coagulation/stagnation, and to subdue and reduce conditions of rebellious upward flow. These two aspects can function separately or synergistically. If one investigates the etiology and appropriately arranges the primary and auxiliary roles, does it not go beyond merely resolving phlegm and regulating qi to exhaust its efficacy? Miao Xiyong stated that it can search out and eliminate internal and external phlegm nodules, as well as phlegm-fluid obstruction in the chest and diaphragm due to cold. However, it is contraindicated for cough and phlegm production caused by heat in the lung meridian and deficiency fire flaring upward. Boiling and eating the stems and leaves moves wind and qi. It is forbidden for those with sores, ulcers, hemorrhoids, or blood in the stool.
[Differentiation and Treatment]
Other mustard seeds are as large perilla seeds (*Su Zi*) and purple in color. This product (white mustard seed) is as large as sorghum grains and yellowish-white in color. It is used after grinding.