〔 曰〕凡用去芦头，以酒浸一宿入药。止血破血，头尾效各不同。若要破血，即使头
一节
素曰
过，
而不
天；
尾，
〔 曰〕凡使，须用浓蓝汁并百部草根自然汁，同浸一伏时，漉出日干。却用生地黄汁
相拌蒸之，从巳至亥，取出日干用。〔大明曰〕凡服食，即 去皮壳，取仁微炒杀毒，即不
辣也
〔 曰〕采得刮去土皮，细锉，以黄精片等分，同蒸一伏时，晒干去黄精用。〔时珍曰
今人采根洗刮寸截，以锻石拌匀，晒收，防其易蛀，并欲色白也。入药微焙。
〔 曰〕凡采得，竹刀刮去皮并头土锉细，以蜜水拌蒸，从巳至未，晒干用。〔时珍曰
今多生用，惟避中寒者以酒炒，入女人血药以醋炒耳。
〔 曰〕凡采得根日干，以铜刀劈破去骨，锉如大豆许，用清酒拌蒸，从巳至未，日干
用。
〔时珍曰〕凡入理气药，只生用，不见火。若实大肠，宜面煨熟用。
〔 曰〕凡使勿用鸭喋草根，真相似，只是味效不同。凡采得根，以刀刮去黄赤皮，细
锉，用三重绢袋阴干。临使以蜜浸一夜，漉出用。
〔时珍曰〕高良姜、红豆蔻，并宜炒过入药。亦有以姜同吴茱萸、东壁土炒过入药用者
〔 曰〕凡使须去蒂，取向里子及皮，用茱萸同于 上缓炒，待茱萸微黄黑，即去茱萸
，取草豆蔻皮及子杵用之。〔时珍曰〕今人惟以面裹 火煨熟，去皮用之。
【李时珍曰】凡是使用当归，需去掉芦头，用酒浸泡一夜后入药。止血和破血的功效，其头部和尾部效果各不相同。若要发挥破血功效，应使用当归尾；若要发挥止血功效，应使用当归头。
【雷学曰】凡是使用豆蔻，必须用浓蓝汁和百部草根的自然汁，一同浸泡一个时辰（约两小时），滤出后晒干。再用生地黄汁拌匀蒸制，从巳时到亥时，取出后晒干使用。
【孟诜曰】凡是服用食用，需去掉皮壳，取仁轻微炒制以去除毒性，这样就不辣了。
【李时珍曰】采得后刮去土皮，细切，与黄精片等量，一同蒸一个时辰，晒干后去掉黄精使用。
【李时珍曰】现在的人采集根茎洗净刮削寸截，用锻石拌匀，晒收藏，以防易蛀，并使其颜色变白。入药时微焙。
【雷学曰】凡是采得，用竹刀刮去皮和头部的泥土，锉细，用蜜水拌匀蒸制，从巳时到未时，晒干使用。
【李时珍曰】现在多生用，只有避免中寒者用酒炒，入女性补血药时用醋炒而已。
【雷学曰】凡是采得根晒干，用铜刀劈开去掉骨心，锉如大豆大小，用清酒拌匀蒸制，从巳时到未时，晒干使用。
【李时珍曰】凡是入理气药，只生用，不经过火。若要实大肠，宜用面粉煨熟后使用。
【雷学曰】凡是使用，不要用鸭喋草根，外形真相似，只是味道和疗效不同。凡是采得根，用刀刮去黄赤皮，细锉，用三重绢袋阴干。临用时用蜜浸泡一夜，滤出使用。
【李时珍曰】高良姜、红豆蔻，都适宜炒过后入药。也有用生姜同吴茱萸、东壁土炒过后入药用的。
【雷学曰】凡是使用需去掉蒂，取里面的子及皮，用吴茱萸同于锅上缓慢炒，待吴茱萸微黄黑，即去掉吴茱萸，取草豆蔻皮及子杵碎使用。
【李时珍曰】现在的人只用面裹在火上煨熟，去掉皮使用。
[Li Shizhen said] When using Angelica sinensis (Danggui), the rhizome head (Lu tou) must be removed, and it should be soaked in wine for one night before being used in decoctions. The effects of stopping bleeding and breaking blood stasis differ between the head and the tail. To break blood stasis, use the tail; to stop bleeding, use the head.
[Lei Xue said] When processing Cardamom (Doukou), it must be soaked in a mixture of concentrated Indigofera tinctoria juice and fresh juice of Stemona root (Baibu) for one shichen (two hours). After filtering and sun-drying, mix with fresh Rehmannia glutinosa juice, steam from Si hour to Hai hour, then take out and sun-dry for use.
[Meng Shen said] For dietary consumption, remove the husk, take the kernel, and stir-fry lightly to detoxify, so that it is no longer pungent.
[Li Shizhen said] After harvesting, scrape off the soil skin, cut finely, and steam equally with Polygonatum sibiricum slices for one shichen. Sun-dry and discard the Polygonatum sibiricum.
[Li Shizhen said] Nowadays, people harvest the roots, wash and scrape them into inch-length pieces, mix with ferruginous ore powder (Duanshi), sun-dry and store to prevent insect damage and to whiten the color. For medicinal use, it is lightly roasted.
[Lei Xue said] After harvesting, scrape off the skin and soil from the head with a bamboo knife, cut finely, mix with honey water, and steam from Si hour to Wei hour. Sun-dry for use.
[Li Shizhen said] Nowadays, it is mostly used raw. Only when avoiding cold in the middle jiao is it stir-fried with wine; when used in gynecological blood-regulating formulas, it is stir-fried with vinegar.
[Lei Xue said] After harvesting the root and drying it in the sun, split it with a copper knife, remove the woody core, cut into pieces the size of soybeans, mix with clear wine, steam from Si hour to Wei hour, sun-dry, and use.
[Li Shizhen said] When used in Qi-regulating formulas, it is used raw without heat treatment. If the intention is to consolidate the large intestine, it should be baked in flour until cooked through.
[Lei Xue said] Do not use the root of Anemone raddeana (Yadie caogen) as it resembles the true herb but has different taste and efficacy. Scrape off the yellow-red skin from the harvested root, cut finely, dry in the shade in a triple-layered silk bag. Before use, soak in honey overnight, filter, and use.
[Li Shizhen said] Galangal (Gaoliangjiang) and Red Cardamom (Hongdoukou) are both suitable for stir-frying before use. Some are stir-fried with ginger, Evodia rutaecarpa (Wuzhuyu), and earth from the east wall (Dongbitu) before use.
[Lei Xue said] Remove the stem, take the inner seed and peel. Stir-fry slowly with Evodia rutaecarpa (Wuzhuyu) in a pan. When the Evodia turns slightly yellow-black, remove the Evodia, and pound the Alpinia oxyphylla peel and seeds for use.
[Li Shizhen said] Nowadays, people wrap it in flour and bake it over fire until cooked, then remove the peel for use.