味辛温。主明目温中。耐风寒。下水气。面目浮肿。痈疡。马蓼。去肠中蛭虫。轻身
。生川泽。
间白分红。垂珠穗密。辛佐盘陈。香濡腹实。茎矗涂斑。叶标记墨。安故蠕虫。葵甘不
食。
刘克庄诗。分红间白汀洲晚。梅尧臣诗。无香结珠穗。寇宗 日。春初以水浸湿。悬火
上使
暖。生红芽。备五辛盘。礼疏。濡豚包苦实。谓破其腹。实蓼于中。陶弘景曰。马蓼茎斑叶
大。李时珍曰。每叶中间有黑迹如墨点。方士呼为墨记草。楚辞芳草谱。蓼虫不知徙乎葵菜
。言蓼辛葵甘。虫各安其故。不知迁也。易。井渫不食。
味辛温。主明目。补中不足。其茎可作汤。主伤寒寒热出汗中风面目肿。 。味辛温
。主金创。创败。轻身不饥耐老。生平泽。
脂膏相润。切实醯柔。鹿胎白洁。龙角青浮。强宗霆击。实政风流。金银蕴实本末捐投。
礼。脂用葱。膏用 。又。切葱若 。实诸醯以柔之。李时珍曰。一名鹿胎葱。苏颂曰。一
名龙角葱。后汉书传。庞参曰。拔大本薤者。欲吾击强宗也。蔡邕碑。讨恶如霆击。晋书
传。庾亮啖薤留曰以种。陶侃叹曰。非惟风流。兼有为政之实。酉阳杂俎。山上有葱。下有
银。山上有薤。下有金。礼。为君子择葱 。则绝其本末。
味辛微温。主下气。辟口臭。去毒辟恶。久服通神明。轻身耐老。生池泽。似荏如苏
。水滨漱啮。虚植方茎。丛生对节。齿错参差。脑含辛烈。调饪烹鸡。 苴名别。
李时珍曰。苏乃荏类。此草似苏。好生水旁。三月生苗。方茎中虚。色青。叶对节生。
寇宗
曰。叶槎牙如雁齿。吴瑞曰。俗呼龙脑薄荷。梅尧臣诗。膻腥失调饪。李时珍曰。其叶辛
香。可以煮鸡。故名鸡苏。名医曰。一名芥 。一名芥苴。
【蓼实】
味道辛，性温。主要功效为明目、温中（温暖中焦脾胃），能抵御风寒，消除水气停聚，治疗面目浮肿及痈疡疮毒。马蓼（一种蓼草）可去除肠道中的水蛭虫，使人身体轻健。生长于山川沼泽地带。
其花色间杂白色与红色，花穗如垂珠般细密。辛味辅助调和陈旧的饮食，香气滋润腹部充实感。茎干上有斑点如同涂抹，叶片上有黑迹如同墨点标记。能使安住的蠕虫安定或驱除，正如葵菜味甘而蓼虫不食。刘克庄诗云：“分红间白汀洲晚。”梅尧臣诗云：“无香结珠穗。”寇宗奭记载：初春时用水浸湿种子，悬挂在火上使其变暖，生出红芽，用于准备五辛盘。《礼疏》记载：“濡豚包苦实”，意思是剖开猪腹，将蓼实填入其中。陶弘景说：马蓼的茎有斑纹，叶子较大。李时珍说：每片叶子中间有像墨点一样的黑色痕迹，方士称之为“墨记草”。《楚辞·芳草谱》说：“蓼虫不知徙乎葵菜”，意指蓼味辛、葵味甘，虫子各自安于其本性，不知道迁徙变化。《易经》井卦爻辞：“井渫不食”（水井清理干净却无人饮用）。
【葱实】
味道辛，性温。主要功效为明目，补益中气不足。其茎可以煮汤，主治伤寒引起的寒热往来、出汗异常、中风导致的面目浮肿。味道辛，性温。主要功效为治疗金创（金属利器造成的创伤），疮口溃烂久不愈合，使人身体轻健、不易饥饿、耐老延年。生长于平原沼泽地带。
油脂相互滋润，质地切实且经醋浸泡后变柔嫩。鹿胎洁白，龙角青浮。强宗势力如雷霆打击，施政风格风流潇洒。金银蕴藏其实质，根本末节皆被抛弃投入。《礼记》记载：脂膏类食物用葱调味，膏脂类食物用薤调味。又记载：切葱若切薤，将其填入各种醋酱中以使其柔嫩。李时珍说：葱又名“鹿胎葱”。苏颂说：又名“龙角葱”。《后汉书·庞参传》记载：庞参说：“拔大本薤者，欲吾击强宗也。”蔡邕碑文：“讨恶如霆击。”《晋书·庾亮传》记载：庾亮吃薤留下根须说用来种植。陶侃感叹道：“非惟风流，兼有为政之实。”《酉阳杂俎》记载：“山上有葱，下有银；山上有薤，下有金。”《礼记》记载：为君子挑选葱和薤时，要切断其根部末端。
【水苏】
味道辛，微温。主要功效为降气，辟除口臭，去除毒素，辟除邪秽之气。长期服用可通神明，使身体轻健、耐老延年。生长于池塘沼泽地带。
形状似荏（紫苏的一种）又如苏（紫苏）。生长在水边受水波冲刷啃咬。茎方形中空，丛生且对节生长。叶片排列参差不齐，头部含有辛辣猛烈之气。用于烹饪调鸡，另有别名“苴”。
李时珍说：苏属于荏类，这种草类似苏，喜欢生长在水边。三月生苗，茎方形中空，颜色青绿，叶片对节而生。寇宗奭说：叶片边缘参差不齐像雁齿一样。吴瑞说：俗称为“龙脑薄荷”。梅尧臣诗云：“膻腥失调饪。”李时珍说：其叶辛香，可以用来煮鸡，所以名叫“鸡苏”。《名医别录》说：又名“芥苴”。
[Polygoni Fructus]
Taste: Pungent. Temperature: Warm. Main actions: Brightens the eyes, warms the Middle Jiao (the middle burner of the Sanjiao, primarily referring to the Spleen and Stomach), resists wind-cold, promotes the downward movement of water qi (fluid metabolism), treats edema of the face and eyes, and carbuncles/sores. Polygonum aviculare (Ma Liao) removes leeches from the intestines, lightens the body. Grows in rivers and marshes.
The flowers are interspersed with white and red, with dense drooping spikelets like pearls. The pungency assists in harmonizing old food, and the fragrance moistens and fills the abdomen. The stems have spots as if painted, and the leaves have black marks like ink. It settles or expels worms, just as the sweet Mallow is not eaten by Polygonum insects. Liu Kezhuang's poem states: "Red and white on the sandbar at dusk." Mei Yaochen's poem states: "No fragrance, forming pearl-like spikes." Kou Zongshi records: In early spring, soak seeds in water, hang them over fire to warm them until red shoots emerge, for use in preparing the Five Pungent Herbs Platter. *Lishu* records: "Moisten pork with bitter fruit," meaning to cut open the pig's belly and stuff it with Polygonum fruits. Tao Hongjing says: Polygonum aviculare has spotted stems and large leaves. Li Shizhen says: Each leaf has a black mark like an ink dot in the center; alchemists call it "Ink Mark Grass." *Chu Ci Fangcao Pu* says: "Polygonum insects do not know to migrate to Mallow vegetables," implying that because Polygonum is pungent and Mallow is sweet, insects stay true to their nature and do not migrate. The *I Ching* Hexagram Jing line text: "The well is cleaned but not drunk from."
[Allii Fistulosi Fructus / Scallion]
Taste: Pungent. Temperature: Warm. Main actions: Brightens the eyes, supplements insufficiency of Zhong Qi (Middle Qi). Its stems can be boiled into soup, treating cold damage with alternating chills and fever, sweating abnormalities, and facial edema due to wind-stroke. Taste: Pungent. Temperature: Warm. Main actions: Treats metal weapon wounds, chronic non-healing sores, lightens the body, prevents hunger, and promotes longevity. Grows in plains and marshes.
Fats and oils moisturize each other; the texture is firm yet becomes tender when soaked in vinegar. Deer fetus is pure white; Dragon horn floats green. Powerful clans are struck like thunder; governance style is elegant and free-flowing. Gold and silver contain their essence, while roots and tips are discarded. *Book of Rites* records: Fat uses Scallion; Grease uses Shallot. Also records: Cut Scallion or Shallot, stuff them into various vinegars to tenderize them. Li Shizhen says: Another name is "Deer Fetus Scallion." Su Song says: Another name is "Dragon Horn Scallion." *Book of Later Han - Biography of Pang Can* records: Pang Can said, "Uprooting the large shallots intends for me to strike powerful clans." Cai Yong's stele: "Punishing evil is like striking with thunder." *Book of Jin - Biography of Yu Liang* records: Yu Liang ate Shallot, leaving the root, saying to plant it. Tao Kan sighed, "Not only elegant, but also possessing the substance of governance." *Youyang Zazu* records: "Where there is Scallion on the mountain, there is Silver below; where there is Shallot on the mountain, there is Gold below." *Book of Rites* records: When selecting Scallions and Shallots for gentlemen, cut off their roots and tips.
[Perillae Folium / Shui Su]
Taste: Pungent. Temperature: Slightly Warm. Main actions: Directs Qi downward, dispels bad breath, removes toxins, repels evil odors. Long-term consumption clarifies the spirit, lightens the body, and promotes longevity. Grows in ponds and marshes.
Shape resembles Ren (a type of Perilla) and Su (Perilla). Grows by the water, washed by waves. Stems are square and hollow, growing in clusters with opposite nodes. Leaves are jagged and uneven; the head contains pungent and fierce energy. Used in cooking chicken; another name is Ju.
Li Shizhen says: Su belongs to the Ren category; this herb resembles Su, preferring to grow by the water. Seedlings emerge in March, stems are square and hollow, color is green, leaves grow opposite at nodes. Kou Zongshi says: Leaf edges are jagged like goose teeth. Wu Rui says: Commonly called "Brain Mint." Mei Yaochen's poem: "Muttony flavors lack proper seasoning." Li Shizhen says: Its leaves are pungent and fragrant, used for boiling chicken, hence named "Chicken Su." *Mingyi Bielu* says: Another name is "Jie Ju."