今园圃种接者甚繁，惟方柿蒂宜入药。
酸涩，温。勿犯铁器，浆水浸一夜，取出用，其水如黑汁。
今俗谓白香子者、即此也。
薛立斋曰∶陈皮隔年者方可用。
李濒湖曰∶橘皮纹细色红而薄，内多筋脉，其味苦、辛，柑皮纹粗色黄而浓，内多白
其味辛、甘。橘皮最浓
矣。今天下多以广中来
矣。
苦，温。炒去壳。
即橘之未熟而色青者。苦烈辛温，以汤浸，去瓤，切片，醋拌，瓦炒过用。
李中立曰∶头破裂者，俗呼四花青皮。凡用以此为胜，今人多以小柑、小柚、小橙伪为
之，
甘冷。要大而皮浓色红者入药，制同橘皮。
柑与橘虽形体相类，而其种实有别，今人概收柑皮充橘皮，非矣！
苦、甘、辛，平。湿叶重一两，干者三叶重一两者为气足，堪用。以粗布拭去毛，
粟杆作刷炙用。
甘，热。
胡桃，俗呼唐胡桃者宜入药，其姬胡桃，食物本草所云，产荆襄者，正指此也。鬼胡桃
即山
苦，温。去壳，水浸去涩味，蒸极熟，焙用，斗壳亦入药，宜捣细炒焦，或烧存性
木皮、根皮去粗皮用。
甘温，涩。
甘，温，平。
涩甘、平。凡用截去两头，以其性热也。
如今在园林苗圃中嫁接种植的柿子品种非常多，但只有方柿的蒂适宜入药。
（方柿蒂）味酸、涩，性温。使用时不要接触铁器，用浆水浸泡一夜后取出备用，浸泡后的水颜色像黑汁一样。
（橘皮/陈皮）味苦、辛，性温。用水洗至湿润透彻，刮去内部的筋膜，晒干后使用。
现在民间所说的“白香子”，就是指的这种（橘皮）。
李时珍说：橘皮的纹理细密、颜色红且皮薄，内部筋脉较多，味道苦、辛；柑皮的纹理粗糙、颜色黄且皮厚，内部白色部分多，味道辛、甘。橘皮的气味最为浓郁。如今天下大多以广东产的橘皮为优。
（青皮）就是橘子未成熟而颜色发青时的果皮。气味苦烈、辛温，用热水浸泡，去掉瓤，切成片，用醋拌匀，在瓦器中炒过后使用。
李中立说：顶部裂开的，俗称“四花青皮”。凡是用药以此类为佳，如今很多人用小柑、小柚、小橙来伪造冒充。
（金橘皮/金柑皮）味甘、冷。要选择大而皮厚、颜色红的入药，炮制方法同橘皮。
柑和橘虽然形体相似，但其种子果实是有区别的，如今人们一概收集柑皮来充当橘皮，这是错误的！
（枇杷叶）味苦、甘、辛，性平。湿重的叶子一两重，干燥的三片叶子重一两才算气足，可以使用。用粗布擦去表面的绒毛，用粟秆做成刷子炙烤后使用。
（胡桃仁）味甘，性热。
胡桃，民间称为“唐胡桃”的适宜入药，那种“姬胡桃”，《食物本草》中所说的产于荆襄地区的，正是指这种。鬼胡桃即山核桃。
（榧子）味苦，性温。去掉外壳，用水浸泡去除涩味，蒸至极熟，焙干后使用。斗壳也入药，宜捣碎炒焦，或烧炭存性。木皮、根皮去掉粗皮后使用。
（榧子肉）味甘、温，味涩。
（松子仁）味甘，性温、平。
（榧子肉）味涩、甘，性平。凡是用榧子，要截去两头，因为它的头部性热。
（海松子）味甘，性小温。如今名为海松子，形状像枫树种子但较小。
海松子在甲斐州的山中有很多。
Currently, there are many varieties of persimmons grafted and planted in gardens and nurseries, but only the calyx of the square persimmon (Fangshi) is suitable for medicinal use.
It tastes sour and astringent, and is warm in nature. Do not let it come into contact with iron vessels. Soak it in fermented grain water (Jiangshui) overnight, then take it out for use; the soaking water will resemble black juice.
[Regarding Citri Reticulatae Pericarpium / Chenpi] It tastes bitter and pungent, and is warm in nature. Wash it with water until moist and permeable, scrape off the internal fascia, and dry it in the sun for use.
What is commonly referred to as "Bai Xiang Zi" (White Fragrant Seed) today is actually this [Citri Reticulatae Pericarpium].
Xue Lizhai stated: Only aged Citri Reticulatae Pericarpium (Chenpi) should be used.
Li Shizhen stated: The pericarp of the mandarin orange (Ju) has fine textures, red color, and thin skin, with many fibrous strands inside; its taste is bitter and pungent. The pericarp of the kumquat/tangerine variety (Gan) has coarse textures, yellow color, and thick skin, with much white pith inside; its taste is pungent and sweet. The aroma of Ju pericarp is the most intense. Nowadays, the world mostly considers Guangzhong [Guangdong origin] pericarp as superior.
[Regarding Qingpi] It tastes bitter and is warm in nature. Stir-fry to remove the shell.
This refers to the pericarp of the citrus fruit when it is unripe and green. Its properties are intensely bitter and pungently warm. Soak it in hot water, remove the pulp, slice it, mix with vinegar, stir-fry in a clay vessel, and then use.
Li Zhongli stated: Those that are split open at the top are colloquially called "Si Hua Qing Pi" (Four-Flower Green Peel). Medicinally, those of this type are considered superior. However, nowadays many people counterfeit them using small kumquats, small pomelos, or small oranges.
[Regarding Jinju Pericarp] It tastes sweet and is cold in nature. Select large ones with thick, red skin for medicinal use. The processing method is the same as for Citri Reticulatae Pericarpium.
Although Gan and Ju have similar shapes, their seeds and fruits are distinct. Nowadays, people generally collect Gan pericarp to pass off as Ju pericarp, which is incorrect!
[Regarding Folium Biblicae] It tastes bitter, sweet, and pungent, and is neutral in nature. For fresh leaves, one tael weighs heavily; for dried leaves, three leaves weighing one tael indicates sufficient potency and is usable. Wipe off the hairs with coarse cloth, and roast using a brush made from millet stalks.
[Regarding Juglandis Semen] It tastes sweet and is hot in nature.
Walnut (Hetao), specifically the variety commonly called "Tang Hetao" (Tang Walnut), is suitable for medicinal use. The "Ji Hetao" mentioned in *Shiwu Bencao* (Compendium of Food Materia Medica), produced in Jingxiang, refers precisely to this. "Gui Hetao" (Ghost Walnut) is the mountain walnut (Juglans sigillata).
[Regarding Torreya Seed] It tastes bitter and is warm in nature. Remove the shell, soak in water to remove the astringency, steam until thoroughly cooked, and bake for use. The husk/shell is also used medicinally; it should be crushed, stir-fried until charred, or burned to retain its character (charcoalization). The bark of the wood and roots are used after removing the rough outer bark.
[Regarding Torreya Seed Kernel] It tastes sweet and warm, and is astringent.
[Regarding Pinus Massoniana Seed] It tastes sweet and is slightly warm and neutral.
[Regarding Torreya Seed Kernel] It is astringent and sweet, and neutral in nature. When using Torreya seeds, cut off both ends because the head part is hot in nature.
[Regarding Torreya Seed Kernel] It is astringent and sweet, and neutral in nature. The peel of the Torreya seed is contrary to Mung Bean (Vigna radiata); consuming them together can be fatal.
[Regarding Pinus Massoniana Seed] It tastes sweet and is slightly warm. It is now known as Haishengzi (Sea Pine Nut), resembling the seed of the maple tree but smaller.
Haishengzi (Pinus massoniana seeds) are abundant in the mountains of Kai Province (Aichi Prefecture, Japan).