\r椰子皮\pd373.bmp\r
味苦，平，无毒。止血，疗鼻衄，吐逆霍乱，煮汁服之。壳中肉，益气去风。
浆 服之主消渴，涂头益发令黑。生安南。树如棕榈，子壳可为器。《交州记》曰∶
椰子中有浆，饮之得醉。（今附）
臣禹锡等谨按日华子云∶皮入药炙用。
图经曰∶椰子，出安南，今岭南州郡皆有之。木似桄榔无枝条，高数丈。叶在木末如束
蒲。实
如挂物。实外有粗皮，如棕包。次有壳，圆而且坚。里有肤至白如猪肪，浓半寸许，味亦似
胡桃。肤里有浆四、五合如
乳，饮之冷而氛醺。人多取壳为器，甚佳。不拘时月采，其根皮用。南人取其肉，糖饴渍之，
寄至北中作果，味甚佳也。
陈藏器理水。《广志》曰，汁有余，清如水，美如蜜，可食之。海药∶云谨按《交州记》
云
名椰子，大如碗许大，外有粗皮，如大腹子、豆蔻之类。内有浆似酒，饮之不醉。主消渴，
吐血，水肿，去风热。云南
者亦好。武侯讨云南时，并令将士剪除椰树，不令小邦有此异物。多食动气也。
衍义曰∶椰子，开之有汁如乳，蒸甘香，自别是一种气味。中又有一块瓤，形如瓜蒌，
上有细 起，亦白色，但微
虚。纹若妇人裙褶，其味如其汁。又，着壳一重白肉，剐取之，皆可与瓤、糖煎为果汁，色
如白酒，其味如瓤。然谓之
酒者。好事者当日强名之。取其壳为酒器，如酒中有毒，则酒沸起。今人皆漆其里，则全失
用椰子之意。
椰子皮
味苦，性平，无毒。具有止血功效，治疗鼻出血、呕吐反逆及霍乱，煎煮汁液服用。壳中的果肉，能益气祛风。
椰浆：饮用可主治消渴症，涂抹头部可使头发变黑。产于安南。树木形状像棕榈树，果实外壳可制作成器皿。《交州记》记载：椰子中有浆液，饮用后会使人醉酒。（此条为后世附注）
臣禹锡等人谨按：日华子说：椰子皮入药需炙烤后使用。
《图经本草》记载：椰子产于安南，如今岭南各州郡都有生长。树干类似桄榔树，没有枝条，高达数丈。叶子长在树梢，像一束蒲草。果实悬挂在树上。果实外层有粗皮，像棕包。内层有壳，圆形且坚硬。里面有白色果肉，像猪油一样白，厚度约半寸，味道也类似胡桃。果肉里有四五合（容量单位）乳状浆液，喝起来凉爽且带有醉意。人们多取果壳制作器皿，非常好用。不拘泥于采摘月份，其根皮也可入药。南方人取其果肉，用糖蜜浸泡，寄送到北方作为果品，味道很好。
陈藏器认为其能理水气。《广志》记载：汁液清澈如水，甜美如蜜，可以食用。海药类记载：谨按《交州记》说，名为椰子，大小如碗许，外层有粗皮，类似大腹子、豆蔻之类。内有似酒的浆液，饮用不会醉。主治消渴、吐血、水肿，祛除风热。云南产的也很好。诸葛亮讨伐云南时，曾命令将士剪除椰树，不让小国拥有这种异物。多吃会动气。
《衍义》记载：椰子打开后有乳状汁液，蒸熟后甘甜芳香，是一种独特的气味。中间还有一块瓤，形状像瓜蒌，上面有细微的突起，也是白色的，但略微空虚。纹理像妇女裙子的褶皱，味道与汁液相同。另外，紧贴壳的一层白肉，刮取下来，都可以与瓤、糖一起煎制成果汁，颜色像白酒，味道像瓤。之所以称为酒，是好事的人当时强行命名的。取其壳做酒器，如果酒中有毒，酒就会沸腾溢出。现在的人都给壳内壁涂漆，就完全失去了使用椰子的本意。
Coconut Husk (Yezi Pi)
Bitter in taste, neutral in nature, non-toxic. It stops bleeding and treats epistaxis (nosebleed), vomiting, regurgitation, and cholera; decoct the juice for oral administration. The meat inside the shell tonifies Qi and dispels wind.
Coconut Water (Jiang): Drinking it primarily treats Xiao Ke (wasting-thirst syndrome); applying it to the head promotes hair growth and darkens hair. Grows in Annan. The tree resembles a palm, and its shell can be made into vessels. *Records of Jiaozhou* states: There is liquid in the coconut, which intoxicates when drunk. (Added later)
Minister Yuxi et al. note according to Ri Hua Zi: The husk is used medicinally after being roasted.
*Illustrated Classic of Materia Medica* states: Coconuts originate from Annan and are now found in all prefectures and commanderies of Lingnan. The trunk resembles that of Arenga pinnata (Guanglang) without branches, reaching several zhang in height. Leaves cluster at the top like a bundle of rush grass. Fruits hang like objects. Outside the fruit is a coarse skin, resembling a coconut husk. Inside is a hard, round shell. Within lies white flesh as white as lard, about half an cun thick, with a taste similar to walnuts. Inside the flesh are four or five he (units of volume) of milky liquid, which is cool and mildly intoxicating when drunk. People often use the shells to make vessels, which is very good. Harvesting is not restricted by season; the root bark is also used. Southerners take the meat, soak it in syrup, and send it north as a delicacy, where it tastes excellent.
Chen Cangqi believes it regulates water metabolism. *Guang Zhi* states: The juice is clear as water and sweet as honey, and edible. Marine Medicines section: According to *Records of Jiaozhou*, named Coconut, roughly bowl-sized, with a coarse outer skin similar to Betel Nut (Dafuzi) or Cardamom (Doukou). Contains wine-like liquid inside; drinking it does not cause intoxication. Treats Xiao Ke, hematemesis, edema, and dispels wind-heat. Those from Yunnan are also good. When Zhuge Liang campaigned in Yunnan, he ordered soldiers to cut down coconut trees so that small states would not possess such exotic items. Excessive consumption moves Qi.
*Yanyi* states: Opening a coconut reveals milky juice, which becomes sweet and fragrant when steamed, possessing a unique aroma. In the center is a pulp resembling Trichosanthes fruit (Gualou), with fine bumps on top, also white but slightly hollow. The texture resembles pleats on a woman's skirt, and the taste matches the juice. Additionally, a layer of white meat adheres to the shell; scraped off, it can be boiled with the pulp and sugar to make a juice colored like white wine, tasting like the pulp. It is called "wine" only because enthusiasts forcibly named it so. Using the shell as a wine vessel: if poison is present in the wine, the wine will boil up. Nowadays, people lacquer the interior, completely losing the original purpose of using coconuts.