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味甘，寒，无毒。主通鼻耳气，肠 不足。
陶隐居云∶柿有数种，云今乌柿，火熏者，性热，断下，又疗狗啮疮。火 （皮逼切）
者亦好
，晒干者性冷。粗心柿尤不可多食，令人腹痛。生柿弥冷。又有 （音卑），色青，唯堪生
啖
，性冷复甚于柿，散石热家啖之，亦无嫌。不入药用。唐本注云∶《别录》云，火柿主杀毒
，疗金疮、火疮，生肉止痛。软熟柿解酒热毒，疗金疮、火疮，生肉止痛。软熟柿解酒热毒
，止口干，压胃间热。臣禹锡等谨按孟诜云∶柿寒。主补虚劳不足。谨按干柿浓肠胃
，涩
血。
作饼及糕与小儿食，治秋痢。又，研柿，先煮粥，欲熟即下柿，更三、两沸，与小儿饱食，
并奶母吃亦良。又，干柿二斤，酥一斤，蜜半斤，先和酥蜜，铛中消之。下柿煎十数沸，不
津器贮之。每日空腹服三、五枚，疗男子、女人脾虚、腹肚薄，食不消化。面上黑点，久服
甚良。陈藏器云∶柿本功外，晒干者温补，多食去面 ，除腹中宿血。剡县火干者，名乌柿
。人服药口苦及欲吐逆，食少许立止。蒂煮服之，止哕气。黄柿和米粉作糗，蒸与小儿食之
，止下痢。饮酒食红柿，令人心痛直至死。亦令易醉。陶云解酒毒，失矣。日华子云∶柿，
冷。润心肺，止渴，涩肠。疗肺痿心热嗽，消痰，开胃。亦治吐血。又云干柿，平。润声喉
，杀虫。火柿，性暖，功用同前。
图经曰∶柿，旧不着所出州土，今南北皆有之。柿之种亦多，黄柿生近京州郡；红柿南
北通
有；朱柿出华山，似红柿而皮薄，更甘珍； （音卑）柿出宣、歙、荆、襄、闽、广诸州，
但可
生啖，不堪干。诸柿食之皆美而益人， 柿更压丹石毒耳。其干柿火干者，谓之乌柿，出宣
州、越州。性甚温，人服药口苦欲逆，食少许当止，兼可断下。晒干者为白柿，入药微冷。
又，黄柿可和米粉作糗，小儿食之止痢。又，以酥蜜煎干柿食之，主脾虚、薄食。柿蒂煮饮
，亦止哕。木皮主下血不止，曝干更焙，筛末，米饮和二钱匕服之，不以上冲下脱，两服可
止。又有一种小柿，谓之软枣。俚俗曝干货之，谓之牛奶柿。至冷，不可多食。凡食柿，不
可与蟹同，令人腹痛大泻。其枯叶至滑泽，古人取以临书。俗传柿有七绝∶一寿、二多阴、
三无鸟巢、四无虫蠹、五霜叶可玩、六嘉实、七落叶肥火。
圣惠方∶治耳聋鼻塞。以干柿三枚细切，粳米三合，豉少许煮粥，空心食之。产宝∶治
产
后或患妊逆气乱心烦。干柿一个，碎之，以水十分，煮热呷。
衍义曰∶柿，有着盖柿，于蒂下别生一重。又牛心柿，如牛之心；蒸饼柿，如今之市买
蒸饼
。
华州有一等朱柿，比诸品中最小，深红色。又一种塔柿，亦大于诸柿，性皆凉，不至大
寒，
食之引痰，极甘，故如是。去皮，挂大木株上，使风日中自干，食之多动风火。干者味不佳
，生则涩，以温水养之，需涩去可食，逮至自然红烂，涩亦自去，干则性平。
味甘，性寒，无毒。主要功效是通利鼻耳之气，治疗肠道虚弱不足。
陶隐居说：柿子有几种，现在所说的乌柿，是用火熏干的，性质热，能止泻痢，又能治疗狗咬的疮。用火烘烤（皮逼切）的也好，晒干的味道冷。吃粗制的柿子尤其不能多吃，会让人腹痛。生柿子更冷。还有一种（音卑），颜色青，只适合生吃，性质比柿子更冷，散石药发热的人吃了它，也没有妨碍。不用于药用。唐本注说：《别录》记载，火柿主要杀毒，治疗金创、火疮，促进肌肉生长并止痛。软熟的柿子能解酒热毒，治疗金创、火疮，促进肌肉生长并止痛。软熟的柿子能解酒热毒，止口干，压制胃间的热气。臣禹锡等人谨按孟诜说：柿子性寒。主要补益虚劳不足。谨按干柿能厚肠胃，收敛止血。做成饼和糕给小儿吃，治疗秋季痢疾。另外，研碎柿子，先煮粥，快熟时放入柿子，再煮两三沸，让小儿吃饱吃，奶母吃也很好。另外，干柿二斤，酥一斤，蜜半斤，先将酥和蜜混合，在铛中融化。放入柿子煎煮十几沸，用不渗水的容器储存。每天空腹服用三到五枚，治疗男人、女人脾虚、腹部消瘦，食物不消化。脸上黑斑，长期服用效果很好。陈藏器说：除了柿子的原有功效外，晒干的柿子性温补，多吃能去除面部的黑斑，消除腹中的陈旧瘀血。剡县火干的柿子，名叫乌柿。人服药后口苦及想呕吐时，吃少许立刻停止。柿蒂煮服，能止呃逆。黄柿和米粉做成干粮，蒸了给小儿吃，能止下痢。喝酒吃红柿，会让人心痛直至死亡。也会让人容易醉。陶隐居说能解酒毒，是错误的。日华子说：柿子，性冷。滋润心肺，止渴，涩肠。治疗肺痿心热咳嗽，消痰，开胃。也治疗吐血。又说干柿，性平。润声喉，杀虫。火柿，性暖，功用同前。
图经说：柿子，旧籍没有注明出产州土，现在南北都有。柿子的种类也多，黄柿生在靠近京城的州郡；红柿南北都有；朱柿出华山，像红柿但皮薄，更甘甜珍贵；（音卑）柿出宣、歙、荆、襄、闽、广各州，只能生吃，不适合晒干。各种柿子吃了都美味且有益于人，（音卑）柿更能压制丹石毒。那些火干的干柿，叫乌柿，出宣州、越州。性质很温，人服药后口苦想吐，吃少许应当停止，也可以止泻痢。晒干的是白柿，入药微冷。另外，黄柿可以和米粉做成干粮，小儿吃了止痢。另外，用酥蜜煎干柿吃，主治脾虚、饮食少。柿蒂煮水喝，也能止呃逆。木皮主治下血不止，晒干后再焙干，筛成粉末，米饮调服二钱匕，不论上冲还是下脱，服两次可止。又有一种小柿子，叫软枣。民间晒干货它，叫牛奶柿。极冷，不可多吃。凡是吃柿子，不可与蟹同食，会让人腹痛大泻。它的枯叶非常滑泽，古人取来练习书法。俗传柿子有七绝：一长寿、二多阴凉、三无鸟巢、四无虫蛀、五霜叶可观赏、六果实美好、七落叶肥沃如火。
圣惠方：治疗耳聋鼻塞。用干柿三枚细切，粳米三合，豆豉少许煮粥，空腹吃。产宝：治疗产后或患妊娠逆气乱心烦。干柿一个，弄碎，用水十分，煮热慢慢喝。
衍义说：柿子，有盖柿，在蒂下另生一层。又有牛心柿，像牛的心；蒸饼柿，像现在市买的蒸饼。
华州有一等朱柿，比各种中最小，深红色。又一种塔柿，也比各种柿子大，性质都凉，不至于大寒，吃了引痰，极甜，所以这样。去皮，挂在大的木桩上，让风日中自然晒干，吃多了动风火。干的味不好，生的涩，用温水养它，需涩去才可吃，等到自然红烂，涩也自去，干了则性平。
Persimmon (Shi)
The flavor is sweet, the nature is cold, and it is non-toxic. It primarily facilitates the flow of Qi in the nose and ears, and treats insufficiency of the intestines.
Tao Hongjing stated: There are several types of persimmons. The "Wu Shi" (Black Persimmon) currently referred to is fire-smoked; its nature is hot, it stops dysentery, and also treats dog bite wounds. Those roasted by fire (pronounced 'bi') are also good. Those dried in the sun have a cold nature. One must not eat coarse persimmons in excess, as this causes abdominal pain. Raw persimmons are even colder. There is another type (pronounced 'bei'), which is green in color and only suitable for raw consumption; its nature is colder than that of regular persimmons. Those taking mineral drugs (Dan Shi) to dissipate heat can eat it without concern. It is not used in medicinal preparations. The Note on the Tang Ben states: *Bie Lu* records that fire-persimmons primarily detoxify poisons, treat metal wounds and fire burns, promote flesh growth, and relieve pain. Soft and ripe persimmons resolve alcohol-heat toxins, treat metal wounds and fire burns, promote flesh growth, and relieve pain. Soft and ripe persimmons resolve alcohol-heat toxins, stop dry mouth, and suppress heat in the stomach. Chen Yuxi and others carefully followed Meng Shen's notes: Persimmons are cold. They primarily tonify deficiency and labor insufficiency. Carefully noted: Dried persimmons thicken the intestines and stomach and astringe blood. Made into cakes and pastries for children to eat, they treat autumnal dysentery. Furthermore, crushed persimmons added to porridge near completion, boiled two or three times more, and fed to children until full, are beneficial; nursing mothers eating them is also good. Additionally, two jin of dried persimmons, one jin of butter (Su), and half a jin of honey are mixed; the butter and honey are melted in a pan. Persimmons are added and boiled for over ten boils, then stored in a non-leaking vessel. Taken on an empty stomach daily, three to five pieces, it treats spleen deficiency in men and women, thin abdomen, and indigestion. Freckles on the face are treated well with long-term use. Chen Cangqi stated: Beyond the original functions of persimmons, sun-dried ones are warm and tonifying; eating much removes facial spots and eliminates old blood in the abdomen. Fire-dried persimmons from Shan County are named Wu Shi. When people experience bitter taste in the mouth and nausea after taking medicine, eating a small amount stops it immediately. Boiled persimmon calyxes stop hiccups. Yellow persimmons mixed with rice flour to make dry rations, steamed and fed to children, stop dysentery. Drinking alcohol and eating red persimmons causes heartache leading to death. It also makes one easily intoxicated. Tao's claim that it resolves alcohol toxicity is incorrect. Ri Huazi stated: Persimmons are cold. They moisten the lungs and heart, stop thirst, and astringe the intestines. They treat lung abscesses with heart-heat cough, resolve phlegm, and open the appetite. They also treat hematemesis. He further stated: Dried persimmons are neutral. They moisten the voice and throat, and kill parasites. Fire-persimmons are warm in nature, with functions similar to the above.
Tu Jing stated: Persimmons were not previously noted for their place of origin; now they are found both north and south. There are many varieties of persimmons. Yellow persimmons grow in prefectures near the capital; red persimmons are common throughout the north and south; Zhu Shi (Vermilion Persimmons) come from Mount Hua, resembling red persimmons but with thinner skin and sweeter taste; Bei Shi (pronounced 'bei') come from Xuan, She, Jing, Xiang, Min, and Guang prefectures, suitable only for raw eating and not for drying. All persimmons are delicious and beneficial when eaten; Bei Shi specifically suppresses Dan Shi toxicity. Those dried by fire are called Wu Shi, originating from Xuan and Yue prefectures. Their nature is very warm; if one experiences bitter taste and nausea after taking medicine, eating a little stops it, and they can also stop dysentery. Sun-dried ones are white persimmons, slightly cold when used medicinally. Additionally, yellow persimmons can be mixed with rice flour to make dry rations for children to stop dysentery. Also, dried persimmons fried with butter and honey treat spleen deficiency and poor appetite. Boiled persimmon calyx tea also stops hiccups. The bark of the wood treats persistent lower bleeding; sun-dried and baked, sifted into powder, taken with rice drink (two qian bi), it stops bleeding whether caused by upward rushing or downward slipping after two doses. There is another small persimmon called Ruan Zao (Soft Jujube). Common people dry it, calling it Niu Nai Shi (Milk Persimmon). It is extremely cold and should not be eaten in excess. Persimmons should never be eaten with crabs, as this causes severe abdominal pain and diarrhea. Its withered leaves are very smooth; ancients used them for calligraphy practice. Folklore says persimmons have seven excellences: longevity, providing much shade, no bird nests, no insect damage, frosty leaves for enjoyment, fine fruit, and fertile fallen leaves like fire.
Sheng Hui Fang: Treats deafness and nasal congestion. Three dried persimmons finely chopped, three he of glutinous rice, and a little fermented soybeans are boiled into porridge and eaten on an empty stomach. Chan Bao: Treats postpartum conditions or pregnancy where rebellious Qi causes chaotic restlessness. One dried persimmon, crushed, is boiled in ten parts water until hot and sipped slowly.
Yan Yi stated: Persimmons include Gai Shi (Lidded Persimmon), which has an extra layer growing below the calyx. There is also Niu Xin Shi (Ox Heart Persimmon), shaped like an ox's heart; Zheng Bing Shi (Steamed Cake Persimmon), resembling modern market-bought steamed cakes.
In Hua Zhou, there is a variety of Zhu Shi, the smallest among all types, deep red in color. Another variety is Ta Shi (Pagoda Persimmon), larger than other persimmons. Both are cool in nature, not excessively cold, induce phlegm when eaten, and are extremely sweet. Peeled and hung on large wooden poles to dry naturally in wind and sun, eating too much induces wind-fire. Dried ones taste poor; raw ones are astringent. Soaking in warm water removes astringency making them edible; when naturally red and soft, astringency disappears; dried ones become neutral in nature.