\r甘蔗（意柘）\pd494.bmp\r
味甘，平，无毒。主下气和中，助脾气，利大肠。
陶隐居云∶今出江东为胜，庐陵亦有好者。广州一种，数年生，皆如大竹，长丈余，取
汁以
为沙糖，甚益人。又有荻蔗，节疏而细，亦可啖也。今按别本注云∶蔗有两种，赤色名
昆仑蔗，白色名荻蔗。出蜀及岭南为胜，并煎为沙糖。今江东甚多，而劣于蜀者，亦甚甘美，
时
用煎为稀沙糖也。今会稽作乳糖，殆胜于蜀。去烦，止渴，解酒毒。臣禹锡等谨按蜀本图
经云∶叶似荻，高丈许，有竹、荻二蔗，竹蔗茎粗，出江南；荻蔗茎细，出江北。霜下后收
茎
，笮其汁为沙糖。炼沙糖和牛乳为石蜜并好。日华子云∶冷。利大小肠，下气痢，补脾，消
痰，止渴，除心烦热。作沙糖，润心肺，杀虫，解酒毒。腊月窖粪坑中，患天行热狂人，绞
汁服，甚良也。
图经曰∶甘蔗，旧不着所出州土。陶隐居云∶今江东者为胜，庐陵亦有好者。广州一种，
数
年生，皆如大竹，长丈余。今江、浙、闽、广、蜀川所生大者，亦高丈许。叶有二种，一种
似
荻，节疏而细短，谓之荻蔗；一种似竹，粗长，榨其汁以为沙糖，皆用竹蔗。泉
、福、吉、广州多榨之。炼沙糖和牛乳为石蜜（即乳糖也），唯蜀川作之。荻蔗但堪啖，或
云
亦可煎稀糖，商人贩货至都下者，荻蔗多而竹蔗少也。
食疗∶主补气，兼下气。不可共酒食，发痰。外台秘要∶主发热口干，小便涩。取甘蔗去皮
尽，令吃之咽汁。若口痛，捣取汁服之。肘后方∶主卒干呕不息。甘蔗汁温令热，服半升，
日
三。又以生姜汁一升服，并瘥。梅师方∶主胃反，朝食暮吐，暮食朝吐，旋旋吐者。以甘蔗
汁
七升，生姜汁一升，二味相和，分为三服。
食医心镜∶理正气，止烦渴，和中补脾，利大肠，解酒毒。削甘蔗去皮，食后吃之。张
协都
蔗赋云∶挫斯蔗而疗渴，若漱醴而含蜜。
衍义曰∶甘蔗，今川、广、湖南、北、二浙、江东、西皆有，自八、九月已堪食，收至
三、
四月方∶酸坏。石蜜、沙糖、糖霜，皆自此出，唯川、浙者为胜。
甘蔗（音同“柘”）
陶弘景说：现今以江东出产的甘蔗最为优良，庐陵也有品质好的。广州种植的甘蔗，生长数年，形状都像大竹子，长达一丈多，取汁可制成沙糖，非常有益于人。还有荻蔗，节间稀疏且茎细，也可以食用。现在参考其他版本的注释说：甘蔗有两种，红色的叫昆仑蔗，白色的叫荻蔗。以蜀地和岭南出产的为优，都煎制为沙糖。现今江东地区非常多，但质量不如蜀地的，但也十分甘甜美味，时常被用来煎制稀沙糖。现今会稽制作的乳糖，大概胜过蜀地。能去除烦热，止渴，解酒毒。臣禹锡等人谨慎按蜀本《图经》记载：叶子像荻草，高一丈左右，有竹蔗和荻蔗两种，竹蔗茎粗，产于江南；荻蔗茎细，产于江北。霜降后收割茎秆，压榨其汁液制成沙糖。将炼制的沙糖与牛乳混合可制成石蜜，效果很好。日华子说：性冷。通利大小肠，下气治痢疾，补脾，消痰，止渴，清除心烦发热。制成沙糖，能润心肺，杀虫，解酒毒。腊月时将其窖藏于粪坑中，若有患流行性热病发狂的人，绞取汁液服用，效果很好。
《图经》说：甘蔗，旧籍未注明产地。陶弘景说：现今江东产的为好，庐陵也有好的。广州种植，生长数年，都像大竹子，长一丈多。现今江、浙、闽、广、蜀川所产的大甘蔗，也高一丈左右。叶子有两种，一种像荻草，节稀疏且细短，称为荻蔗；一种像竹子，粗壮修长，压榨其汁液制成沙糖，都用竹蔗。泉州、福州、吉州、广州多压榨制作。将沙糖炼制并与牛乳混合制成石蜜（即乳糖），只有蜀川制作。荻蔗只能食用，有人说也可以煎制稀糖，商人运货到京城者，荻蔗多而竹蔗少。
食疗方面：主要补气，兼能降气。不可与酒食同吃，否则易生痰。《外台秘要》：主治发热口干，小便涩痛。取甘蔗去皮尽，咀嚼咽下其汁液。若口痛，捣烂取汁服用。《肘后方》：主治突然干呕不止。将甘蔗汁加热至温热，服用半升，每日三次。另外再服用生姜汁一升，两者同服即可痊愈。《梅师方》：主治胃反，朝食暮吐，暮食朝吐，频频呕吐。用甘蔗汁七升，生姜汁一升，两味药混合，分三次服用。
《食医心镜》：调理正气，止烦渴，和中补脾，通利大肠，解酒毒。削去甘蔗皮，饭后食用。张协《都蔗赋》说：挫碎此甘蔗来治疗口渴，如同含着甜酒和蜂蜜一般。
《衍义》说：甘蔗，现今四川、广东、湖南、南北二浙、江东、江西都有，从八、九月起就可以食用，收藏到三、四月才会变酸腐坏。石蜜、沙糖、糖霜，都由此产出，只有四川、浙江产的最好。
Sugarcane (pronounced "zhe")
The flavor is sweet, the nature is neutral, and it is non-toxic. It primarily directs Qi downward, harmonizes the middle jiao, assists Spleen Qi, and promotes the free flow of the Large Intestine.
Tao Hongjing stated: Currently, sugarcane produced in Jiangdong is superior, and Luling also has good quality. In Guangzhou, sugarcane is planted and grows for several years; all resemble large bamboo shoots, over one zhang in length. The juice is extracted to make sha tang (granulated sugar), which is very beneficial to humans. There is also di zhe (reed sugarcane), which has sparse nodes and thin stems, and can also be eaten. According to annotations in other editions, there are two types of sugarcane: red ones are called Kunlun zhe (Kunlun sugarcane), and white ones are called di zhe. Those from Shu and Lingnan are superior and are all processed into sha tang. Currently, Jiangdong produces a lot, though inferior to that from Shu, it is still very sweet and delicious, and is often used to make xi sha tang (thin sugar syrup). Currently, lactose (shi mi) made in Kuaiji surpasses that from Shu. It removes irritability, quenches thirst, and resolves alcohol toxicity. Chen Yuxi et al. carefully noted according to the Shu edition of Tu Jing (Illustrated Classic): The leaves resemble reeds, about one zhang high. There are two types: Zhu zhe (bamboo sugarcane) with thick stems, produced in Jiangnan; and Di zhe with thin stems, produced in Jiangbei. After frost falls, the stems are harvested, and their juice is pressed to make sha tang. Refined sha tang mixed with cow's milk makes shi mi (rock sugar/honey candy), which is excellent. Ri Huazi stated: It is cold in nature. It benefits the Large and Small Intestines, directs Qi downward to treat dysentery, tonifies the Spleen, resolves phlegm, quenches thirst, and clears heart irritability and heat. Made into sha tang, it moistens the Heart and Lungs, kills parasites, and resolves alcohol toxicity. If buried in a manure pit during the twelfth lunar month, the juice squeezed from it is very effective when taken by patients suffering from epidemic febrile diseases with delirium.
Tu Jing stated: Sugarcane was not previously recorded regarding its specific origin provinces. Tao Hongjing said: Currently, those from Jiangdong are superior, and Luling also has good quality. Planted in Guangzhou, growing for several years, resembling large bamboo shoots, over one zhang long. Currently, large sugarcane produced in Jiang, Zhe, Min, Guang, and Shu Chuan is also about one zhang high. There are two types of leaves: one resembles reeds, with sparse nodes and short thin stems, called di zhe; the other resembles bamboo, thick and long, whose juice is pressed to make sha tang, using only zhu zhe. Quanzhou, Fuzhou, Jizhou, and Guangzhou press it extensively. Sha tang is refined and mixed with cow's milk to make shi mi (which is lactose), made only in Shu Chuan. Di zhe is merely edible, or so it is said can also be boiled into thin sugar; merchants transporting goods to the capital have more di zhe than zhu zhe.
Dietary Therapy: Primarily tonifies Qi, and additionally directs Qi downward. It should not be consumed with wine or food, as it generates phlegm. Waitai Miyao: Treats fever with dry mouth and difficult urination. Take sugarcane, peel it completely, chew and swallow the juice. If there is mouth pain, crush and take the juice. Zhou Hou Fang: Treats sudden incessant dry retching. Warm the sugarcane juice until hot, take half sheng, three times a day. Additionally, take one sheng of ginger juice; both together will cure the condition. Mei Shi Fang: Treats stomach reversal (vomiting undigested food), where morning food is vomited in the evening, and evening food in the morning, with frequent vomiting. Use seven sheng of sugarcane juice and one sheng of ginger juice, mix the two ingredients, and divide into three doses.
Shiyi Xinjing: Regulates upright Qi, relieves irritability and thirst, harmonizes the middle and tonifies the Spleen, benefits the Large Intestine, and resolves alcohol toxicity. Peel the sugarcane and eat it after meals. Zhang Xie's "Ode to Sugarcane" says: Crushing this sugarcane to treat thirst is like rinsing with sweet wine and holding honey in the mouth.
Yanyi stated: Sugarcane is currently found in Sichuan, Guangdong, Hunan, North and South Zhejiang, Jiangdong, and Jiangxi. It is edible from the eighth and ninth months, and does not turn sour and spoiled until stored until the third and fourth months. Shi mi (rock sugar), sha tang (granulated sugar), and tang shuang (sugar crystals) all originate from it, with those from Sichuan and Zhejiang being superior.