味苦、辛，温。作酱醋香美。散肠胃恶气，消食，去胃中浮风气。其瓤，味酸，去
恶心，不可多食，伤肝气。又，以瓤洗去酸汁，细切，和盐、蜜煎成煎，食之去胃中浮风。
其树亦似桔树而叶大，其形圆，大于桔而香，皮浓而皱。八月熟。（今附）
臣禹锡等谨按陈士良云∶橙子，暖，无毒。行风气，发虚热，疗瘿气，发瘰 ，杀鱼虫
毒
。不与 肉同食，发头旋、恶心。
图经文具桔柚条下。
食疗温。去恶心，胃风。取其皮和盐贮之。又，瓤，去恶气。和盐、蜜细细食之。
衍义曰∶橙子皮，今人只为果，或取皮合汤待宾，未见入药。宿酒未醒，食之速醒。
\r樱桃\pd485.bmp\r
味甘。主调中，益脾气，令人好颜色，美志。
陶隐居云∶此即今朱樱，味甘、酸，可食，而所主又与前樱桃相似。恐医家滥载之，未
必是
今者尔。又，胡颓子凌冬不凋，子亦应益人。或云寒热病不可食。唐本注云∶叶捣敷蛇毒。
绞叶汁服，防蛇毒内攻。臣禹锡等谨按孟诜云∶樱桃，热。益气，多食无损。又云∶此名
樱，非桃也。不可多食，令人发暗风。东行根，疗寸白、蛔虫。陈士良云∶樱桃，平，无毒。
日华子云∶樱桃，微毒，多食令人吐。
图经曰∶樱桃，旧不着所出州土，今处处有之，而洛中南都者取胜。其实熟时深红色者，
谓
之朱樱；正黄明者，谓之蜡樱。极大者，有若弹丸，核细而肉浓，尤难得也。食之，调中益
气
，美颜色。虽多无损，但发虚热耳。惟有暗风人不可啖，啖之立发。共叶可捣敷蛇毒，亦绞
汁服。东行根亦杀寸白、蛔虫。其木多阴，最先百果而熟，故古多贵之。谨按书传引《
吴普本草》曰∶樱桃，一名朱茱，一名麦甘酣。今本草无此名，乃知有脱漏多矣。又《尔雅》
云∶楔（吉点切），荆桃。郭璞云∶今之樱桃。而孟诜以为樱非桃类，未知何据？
食疗云∶温。多食有所损。令人好颜色，美志。此名樱桃，俗名李桃，亦名奈桃者是也。
甚
补中益气，主水谷痢，止泄精。东引根，治蛔虫。司马相如赋山朱樱，即樱桃也。礼记谓之
含桃。尔雅谓之荆桃。
衍义曰∶樱桃，孟诜以为樱非桃类。然非桃类，盖以其形肖桃，故曰樱桃，又何疑焉？
谓如
此。唐
在三月末、四月初间熟，得正阳之气，先诸果熟，性故热。今西洛一种紫樱，至熟时正紫色，
皮里
【橙子皮】
味道苦、辛，性温。制作成酱醋时香气美味。能疏散肠胃中的恶气，帮助消化，去除胃中浮风之气。其果肉瓤味酸，能去除恶心感，但不宜多吃，否则会损伤肝气。另外，用果肉瓤洗去酸汁，细细切碎，与盐、蜂蜜一起煎制成膏状食用，可以去除胃中的浮风。这种树的形状也像橘树，但叶子较大，果实形状圆，比橘子大且有香味，果皮厚而皱缩。八月成熟。（今附）
臣禹锡等人谨按陈士良所说：橙子性暖，无毒。能行风气，发散虚热，治疗瘿气（甲状腺肿大类疾病），引发瘰疬（颈部淋巴结结核）。不与肉类同食，否则会导致头晕、恶心。
《图经本草》在桔柚条目下已有详细记载。
《食疗本草》记载：性温。能去除恶心，治疗胃风。取果皮加盐储存备用。另外，果肉瓤能去除恶气。与盐、蜂蜜细细咀嚼食用。
《衍义》说：橙子皮，现在人们只把它当作水果，或者取皮煮汤招待宾客，未见入药使用。宿醉未醒时，吃它可以快速解酒。
【樱桃】
味道甘。主要调理中焦，补益脾气，让人面色红润，心情愉悦。
陶隐居说：这就是现在的朱樱，味道甘、酸，可以吃，其主要功效与前文提到的樱桃相似。恐怕医家滥加记载，未必是现在的樱桃。另外，胡颓子凌冬不凋谢，果实也应该对人有益。有人说患寒热病的人不可食用。《唐本注》说：叶捣碎敷治蛇毒。绞取叶汁服用，可防止蛇毒内攻。臣禹锡等人谨按孟诜说：樱桃性热。益气，多吃没有损害。又说：这名叫樱，不是桃。不可多吃，会让人引发暗风（中风类疾病）。向东生长的根，治疗寸白虫（绦虫）、蛔虫。陈士良说：樱桃性平，无毒。
《图经本草》说：樱桃，旧籍未注明出产州土，现在到处都有，其中洛阳南都产的最好。果实成熟时深红色的，叫朱樱；正黄色的，叫蜡樱。特别大的，像弹丸一样，核细肉厚，尤其难得。食用它，能调理中焦、补益气机，美化容颜。虽然多吃无损害，只是会引发虚热罢了。只有患有暗风的人不可吃，吃了立刻发病。叶子可以捣碎敷治蛇毒，也可以绞汁服用。向东生长的根也能杀灭寸白虫、蛔虫。这种树木阴凉多，是最先成熟的百果之一，所以古人很珍视它。谨按书传引用《吴普本草》说：樱桃，一名朱茱，一名麦甘酣。现在本草中没有这些名字，才知道有脱漏很多了。又《尔雅》说：楔（吉点切），即荆桃。郭璞说：就是现在的樱桃。而孟诜认为樱不属于桃类，不知依据是什么？
《食疗本草》说：性温。多吃有所损害。让人面色好，心情美。这名叫樱桃，俗名李桃，也叫奈桃的就是它。非常补中益气，主治水谷痢疾，止泄精。向东生长的根，治疗蛔虫。司马相如赋中写的山朱樱，就是樱桃。《礼记》叫它含桃。《尔雅》叫它荆桃。
《衍义》说：樱桃，孟诜认为樱不属于桃类。然而不属于桃类，大概是因为形状像桃，所以叫樱桃，又有什么可疑的呢？就像这样。唐朝时在三月末、四月初间成熟，得到纯正的阳气，比其他果实先熟，所以性质属热。现在西洛有一种紫樱，到成熟时正是紫色，皮里
[Orange Peel]
Taste: bitter, pungent. Nature: warm. It is fragrant and delicious when made into sauce or vinegar. It disperses evil qi in the intestines and stomach, aids digestion, and removes floating wind qi from the stomach. The pulp tastes sour, relieves nausea, but should not be consumed in excess as it may damage Liver Qi (Liver energy). Additionally, washing the pulp to remove the sour juice, finely chopping it, and cooking it with salt and honey into a paste can remove floating wind qi from the stomach. The tree resembles an orange tree but has larger leaves; the fruit is round, larger than an orange, fragrant, with thick and wrinkled skin. It ripens in August. (Added later)
Minister Yuxi et al. respectfully cite Chen Shiliang: Orange is warm in nature and non-toxic. It promotes the movement of wind qi, dissipates deficient heat, treats Ying Qi (goiter-like conditions), and induces Luoli (scrofula/neck lymph node tuberculosis). It should not be eaten with meat, as this may cause dizziness and nausea.
The *Tu Jing Ben Cao* records details under the entry for Citrus reticulata and Citrus maxima.
*Shi Liao Ben Cao* states: Warm in nature. Relieves nausea and treats Wei Feng (stomach wind). Store the peel with salt. The pulp removes evil qi. Chew it slowly with salt and honey.
*Yan Yi* states: Orange peel is currently used only as a fruit, or its peel is taken to brew tea for guests; it is rarely seen in medicinal prescriptions. For hangovers, eating it helps sober up quickly.
[Cherry]
Taste: sweet. Main actions: regulates the Middle Jiao (middle burner), benefits Spleen Qi (Spleen energy), improves complexion, and enhances mood/spirit.
Tao Hongjing states: This is the current Zhu Ying (red cherry). Taste: sweet, sour. Edible. Its main effects are similar to the previously mentioned cherry. Medical practitioners may have recorded it indiscriminately; it might not be the same as the current cherry. Also, Elaeagnus oldhamii does not shed leaves in winter, and its fruit should also benefit humans. Some say it should not be eaten by those suffering from cold-heat diseases. *Tang Ben Zhu* states: Crushed leaves applied externally treat snake venom. Drinking the juice extracted from crushed leaves prevents internal attack by snake venom. Minister Yuxi et al. respectfully cite Meng Shen: Cherry is hot in nature. Benefits Qi; excessive consumption causes no harm. He also says: This is named Ying, not Tao (peach). Do not eat in excess, as it may induce An Feng (hidden wind/stroke-like conditions). The root growing eastward treats Taenia solium (tapeworm) and Ascaris lumbricoides (roundworm). Chen Shiliang states: Cherry is neutral in nature and non-toxic.
Ri Hua Zi states: Cherry is slightly toxic; excessive consumption causes vomiting.
*Tu Jing* states: Cherry's place of origin was not noted in old texts; it is now found everywhere, but those from Luoyang (Southern Capital) are superior. Deep red fruits at maturity are called Zhu Ying; bright yellow ones are called La Ying. The largest are like bullet shots, with fine pits and thick flesh, which are particularly rare. Eating them regulates the Middle Jiao, benefits Qi, and beautifies the complexion. Although excessive consumption causes no harm, it may induce deficient heat. Only those with An Feng should avoid it; consuming it will immediately trigger the disease. Leaves can be crushed and applied externally for snake venom, or juice can be extracted and drunk. The root growing eastward also kills tapeworms and roundworms. The tree provides much shade and is the first of the hundred fruits to ripen, so ancients valued it highly. Respectfully citing books and transcripts referencing *Wu Pu Ben Cao*: Cherry is also known as Zhu Zhu and Mai Gan Han. These names are absent in current materia medica, indicating many omissions. Furthermore, *Er Ya* states: Xie (pronounced ji dian qie), also called Jing Tao. Guo Pu states: This is the current cherry. However, Meng Shen believed Ying is not a type of peach; the basis for this is unknown.
*Shi Liao Ben Cao* states: Warm in nature. Excessive consumption causes harm. Improves complexion and mood. This is named Ying Tao, commonly known as Li Tao or Nai Tao. It strongly benefits the Middle Jiao and Qi, treats dysentery due to food and water retention, and stops seminal emission. The root growing eastward treats roundworms. Sima Xiangru’s fu mentions Shan Zhu Ying, which is the cherry. *Li Ji* calls it Han Tao. *Er Ya* calls it Jing Tao.
*Yan Yi* states: Meng Shen considered Ying not to be a type of peach. However, if it is not a peach, it is likely because its shape resembles a peach, hence the name Ying Tao; what else could there be to doubt? Like this. In the Tang Dynasty, they ripened between late March and early April, receiving pure Yang Qi, ripening before other fruits, thus their nature is hot. Currently, in Western Luoyang, there is a variety of Purple Ying that turns exactly purple when ripe, inside the skin...