\r葱白\pb129.bmp\r，味辛，性温。入手太阴经，入足阳明经，引诸药游于四经，专
主发散，以通上下阴阳之气。伤寒头疼用之良效，伤寒头疼用葱、姜拌酱生吃效。少阴下利，
清谷气，表热里寒，古人白通汤主之，亦有葱白之名。忌同蜜吃，吃之令腹疼、呕吐，多吃
昏神，致伤性命，切忌相犯。
葱，气味辛。叶，性温。根须，平。无毒。主治利五脏，达表和里，通关节，利二便，
散风湿麻痹，香港脚，安胎最良。亦能治跌打损伤。
\r韭菜\pb130.bmp\r，味辛、咸，性温。温中下气，补虚益阳，补肾兴阳，泄精，除
噎散结。主治吐血、衄血、尿血，生捣汁服，除胃脘瘀血，熟吃滑润肠胃中积，或食金、银、
铜、铁、锡器于腹内，吃之立下。
韭菜（不拘多少）勿切，滚水炸熟，芝麻油拌服。
一小儿误吞铜钱入腹，此方立效。
韭菜子（焙黄去白皮），味辛、咸，性温。补肾肝、暖腰膝、兴阳道、治阳痿。种玉方
中不可
按韭菜多食动痰、动邪火、兴阳泄精。妇人多吃生白带。同牛肉食，令人生嘈杂病，昏
神、
──务本卷三
韭菜，气味辛、微酸，性温。无毒。主治解肉脯毒，归心、和脏腑，下气、散血、利水、
除胸腹冷痛，多食昏神损目，酒后勿食。春食宜人，夏食臭，冬食动宿疾，近根白者，温中
下气，益阳止泄。
──模板卷八
葱白，味辛，性温。归入手太阴肺经和足阳明胃经，能引导其他药物在四条经脉中运行，专门主司发散作用，以疏通上下阴阳之气。治疗伤寒引起的头痛效果良好，用葱、姜拌酱生吃对伤寒头痛有效。少阴病下利（腹泻），出现清谷气（大便中有未消化食物）、表热里寒的症状，古人用白通汤主治，方剂中也有葱白这一味药。忌与蜂蜜同食，同食会导致腹痛、呕吐，多吃会使人神志昏沉，甚至危及生命，务必避免两者相犯。
葱，气味辛。叶，性温。根须，性平。无毒。主治调理五脏，通达表里，疏通关节，通利大小便，疏散风湿引起的麻痹，治疗脚气病，安胎效果极佳。也能治疗跌打损伤。
韭菜，味辛、咸，性温。温暖中焦，降逆下气，补虚益阳，补肾壮阳，固精止遗，消除噎膈，散结消肿。主治吐血、鼻衄（鼻出血）、尿血，生捣取汁服用，可消除胃脘部的瘀血；熟吃能润滑肠胃中的积滞，如果误吞金、银、铜、铁、锡等金属器物在腹内，食用后可立即排出。
韭菜（不拘多少），不要切碎，用滚水烫熟，用芝麻油拌服。
曾有一小儿误吞铜钱入腹，此方立竿见影。
韭菜子（焙黄后去掉白色外皮），味辛、咸，性温。补肝肾，暖腰膝，兴阳道，治疗阳痿。在种玉方中不可[省略]。
按：韭菜多食会动痰、动邪火、兴阳泄精。妇人多吃会生白带。与牛肉同食，会让人产生嘈杂病，神志昏沉。
──务本卷三
韭菜，气味辛、微酸，性温。无毒。主治解除肉脯毒，归心经，调和脏腑，下气，散血，利水，消除胸腹冷痛，多食会使人神志昏沉并损害视力，酒后勿食。春季食用适宜，夏季食用气味臭，冬季食用会引发宿疾，靠近根部的白色部分，能温暖中焦，降逆下气，益阳止泻。
──模板卷八
Scallion White (Congbai), acrid in flavor, warm in nature. It enters the Hand Taiyin Lung Meridian and the Foot Yangming Stomach Meridian, guiding other herbs to circulate through these four meridians. Its primary function is dispersing and diffusing, thereby unblocking the Qi of Yin and Yang between the upper and lower parts of the body. It is highly effective for treating headaches caused by Cold Damage (Shanghan). Eating raw scallions and ginger mixed with soy sauce is also effective for such headaches. In cases of Shaoyin syndrome with diarrhea characterized by undigested food in the stool, exterior heat and interior cold, ancient physicians prescribed Baotong Tang (White Tongue Decoction), which contains Scallion White. It should not be consumed with honey, as this combination may cause abdominal pain and vomiting. Excessive consumption can lead to mental confusion and even endanger life; thus, they must never be taken together.
The Scallion (Cong) has an acrid aroma and flavor. The leaves are warm in nature. The rootlets are neutral. It is non-toxic. It primarily regulates the five Zang organs, harmonizes the interior and exterior, unblocks the joints, promotes urination and defecation, dispels wind-dampness causing numbness, treats Hongjiao (Gouty Arthritis/Chronic Leg Ulcers), and is excellent for calming the fetus. It can also treat traumatic injuries from falls or blows.
Chinese Chive (Jiucai), acrid and salty in flavor, warm in nature. It warms the middle Jiao, directs rebellious Qi downward, tonifies deficiency, benefits Yang, tonifies the Kidney and enhances sexual potency, prevents seminal emission, relieves dysphagia, and dissipates nodules. It treats hematemesis (vomiting blood), epistaxis (nosebleed), and hematuria (blood in urine); taking fresh juice extracted by crushing raw chives eliminates blood stasis in the epigastric region. Cooked chives lubricate intestinal accumulations. If gold, silver, copper, iron, or tin objects have been swallowed into the abdomen, consuming chives can facilitate their immediate expulsion.
Recipe: Chinese chives (any amount), do not chop. Blanch in boiling water, mix with sesame oil, and consume.
Case: A child accidentally swallowed a copper coin into the abdomen; this formula proved immediately effective.
Chinese Chive Seed (Jiucaizi), after roasting until yellow and removing the white skin, is acrid and salty in flavor, warm in nature. It tonifies the Liver and Kidney, warms the waist and knees, enhances sexual potency, and treats impotence. [Text incomplete regarding "Zhongyu Fang"].
Note: Excessive consumption of Chinese chives generates phlegm, agitates pathogenic fire, stimulates sexual desire, and causes seminal emission. For women, excessive consumption leads to leukorrhea (white vaginal discharge). Consuming it with beef causes stomach discomfort (zaocha), mental confusion, and visual impairment.
── Wuben Volume 3
Chinese Chive (Jiucai), acrid and slightly sour in aroma and flavor, warm in nature. It is non-toxic. It treats toxicity from cured meat, enters the Heart Meridian, harmonizes the Zang organs, directs Qi downward, invigorates blood, promotes diuresis, and relieves cold pain in the chest and abdomen. Excessive consumption causes mental confusion and damages vision; it should not be eaten after drinking alcohol. It is suitable for consumption in spring, but tastes foul in summer, and may trigger chronic diseases if eaten in winter. The white part near the root warms the middle Jiao, directs Qi downward, benefits Yang, and stops diarrhea.
── Moban Volume 8