\r稷米\pd515.bmp\r
味甘，无毒。主益气，补不足。
陶隐居云∶稷米亦不识，书多云黍与稷相似。又有 （音渡），亦不知是何米。《诗》云∶
黍
、稷、稻、粱、禾、麻、菽、麦，此即八谷也，俗人莫能证辨，如此谷稼尚弗能明，而况芝
英乎？按∶汜胜之《种植书》有黍，即如前说。无稷有稻，犹是粳谷，粱是秫，禾即是粟。
董仲舒云∶禾是粟苗，麻是胡麻， 是大麻，菽是大豆，大豆有两种。小豆一名 （丁合切），
， 即宿麦，亦谓种麦。如此，诸谷之限也。菰米一名雕胡，可
作饼。又，汉中有一种名 粱，粒如粟而皮黑亦可食，酿为酒，甚消玉。又有乌禾，生野中
如稗（步卖切），荒年代粮而杀虫，煮以沃地，蝼蚓皆死。稗亦可食。凡此之类，复有数种
尔
。唐本注云∶《吕氏春秋》云∶饭之美者，有阳山之 。高诱曰∶关西谓之麋，异州谓之
（音KT ）。《广雅》云∶ ， 也。《礼记》云∶祭宗庙，稷曰明粢。《穆天子传》云∶赤
乌
之人献 百载（音在）。《说文》云∶稷，五谷长，田正也，自商以来，周弃主之。此官名，
非谷号也。又按∶先儒以为粟类，或言粟之上者。《尔雅》云∶粢，稷也。《传》云∶粢盛
，解云黍稷为粢。汜胜之《种植书》又不言稷。陶云八谷者，黍、稷、稻、粱、禾、麻、菽、
英乎？即有稷禾，明非粟也。本草有稷，不载 ，稷即 也。今楚
人谓之稷，关中谓之糜，呼其米为黄米，与黍为仙秫，故其苗与黍同类。陶引《诗》云∶稷
，恐与黍相似斯并得之矣。儒家但说其义，而不知其实也。寻郑玄注《礼》王瓜∶云是菝
，谓祖为梨之不臧者。周官∶疡人主祝药，云祝当为注，义如附着，此尺有所短尔。臣禹锡
等谨按陈藏器云∶雕胡，是菰蒋草米，古今所贵。雕胡，性冷，止渴。《内则》云∶鱼宜菰
粱。按 粱，亦粱之类，
消玉未闻。按糜、 一物，性冷，塞北最多。《广雅》云∶ 也
黄白，一紫黑。其紫黑者，芑
有毛，北人呼为乌禾。又云五谷，
烧作灰 ，主恶疮疥癣，虫 疽螫毒。涂之，和松脂、雄黄，烧灰更良。作法如甲煎为之。
孟诜云∶稷，益诸不足。山东多食。服丹石人发热，食之热消也。发三十六种冷病气。八谷
之中，最为下苗。黍乃作酒，此乃作饭，用之殊途。不与瓠子同食，令冷病发。发即黍酿汁
，饮之即瘥。日华子云∶稷米，冷。治热，压丹石毒，多食发冷气，能解苦瓠毒，不可与川
附子同服。
图经曰∶稷米，今所谓 米也。旧不着所出州土，今出粟米处皆能种之。书传皆称稷为
五谷
之长，五谷不可遍祭，故祀其长以配社。《吕氏春秋》云∶饭之美者，有阳山之 。高诱云∶
KT），皆一物也。《广雅》解云∶如黍黑色，稗有二种∶一黄白
，一紫黑。其紫黑者，其芑有毛，北人呼为乌禾，是也。今人不甚珍此，唯祠事则用之。农
家种之，以备他谷之不熟，则为粮耳。
食疗∶黍之茎穗，人家有作提拂，以将扫地。食苦瓠毒，煮汁饮之即止。又，破提扫，
煮取
汁，浴之去浮肿。又，和小豆煮汁服之，下小便。外台秘要∶治香港脚冲心闷。洗脚渍脚汤∶
以
浓汁，去滓，纳椒目一斗，更煎十余沸，渍脚三、两度，如冷，温渍
气力，安中补不足，利胃宜
脾。稷米饭食之良。曹子建《七启》∶芳
饭。
衍义曰∶稷米，今谓之 米，先诸米熟。又其香可爱，故取以供祭祀。然发故疾，只堪
为饭
，不粘着，其味淡。
稷米
味甘，无毒。主要功效为益气，补充身体不足。
陶隐居说：稷米我也辨认不清，书中多记载黍和稷相似。又有一种（音同“渡”），也不知道是什么米。《诗经》中说：黍、稷、稻、粱、禾、麻、菽、麦，这就是所谓的八谷，世俗之人不能考证辨别，像这些谷物尚且不能弄明白，更何况是灵芝仙草呢？按：汜胜之的《种植书》中有黍，就像前面所说的那样。没有提到稷而有稻，还是指粳谷，粱是指秫，禾就是粟。
董仲舒说：禾是粟的幼苗，麻是胡麻，是大麻，菽是大豆，大豆有两种。小豆一种叫（丁合切），，即宿麦，也可以说是种麦。如此，各种谷物的界限就清楚了。菰米又称雕胡，可以做成饼。另外，汉中有一种名叫粱，颗粒像粟但皮黑也可食用，酿成酒后，非常消解玉食（指珍贵食物）。又有乌禾，生长在野外像稗（步卖切），荒年时作为粮食并杀虫，煮后浇灌土地，蝼蛄蚯蚓都会死。稗也可以食用。凡此之类，又有几种罢了。唐本注说：《吕氏春秋》说：饭的美味者，有阳山的。高诱说：关西称为麋，异州称为（音KT）。《广雅》说：，也。《礼记》说：祭祀宗庙，稷称为明粢。《穆天子传》说：赤乌的人献百载（音在）。《说文》说：稷，五谷之长，田正官也，自商代以来，由周弃主持。这是官名，不是谷物的名称。又按：先前的儒者认为稷属于粟类，有人说它是粟中的上品。《尔雅》说：粢，就是稷。《传》说：粢盛，解释为黍稷称为粢。汜胜之的《种植书》又不提稷。陶隐居说的八谷中，有稷有禾，明确说明不是粟。本草中有稷，不载，稷就是。现在楚地人称之为稷，关中地区称之为糜，称其米为黄米，与黍为仙秫，所以它的苗与黍同类。陶隐居引用《诗经》说：稷，恐怕是与黍相似这都符合实际情况了。儒家只是阐述其义理，而不知道其实物。寻郑玄注释《礼记》王瓜：说是菝，谓祖为梨之不臧者。周官：疡人主祝药，云祝当为注，义如附着，这是尺有所短的道理。臣禹锡等谨慎按陈藏器说：雕胡，是菰蒋草的米，古今所珍视。雕胡，性冷，止渴。《内则》说：鱼宜配菰粱。按粱，也是粱的一类，消玉未听说过。按糜、是一物，性冷，塞北最多。《广雅》说：也黄白，一紫黑。其紫黑者，芑有毛，北方人称为乌禾。又说五谷，烧成灰，主治恶疮疥癣，虫疽螫毒。涂抹它，配合松脂、雄黄，烧成灰更好。制作方法如同甲煎那样。孟诜说：稷，补益各种不足。山东人多食用。服用丹石的人发热，吃它能消除热感。引发三十六种冷病之气。八谷之中，稷是最下等的苗。黍可以酿酒，稷只能做饭，用途不同。不与瓠子同食，会引发冷病。发病即用黍酿汁饮用即可痊愈。日华子说：稷米，性冷。治热症，压制丹石毒，多吃会引发冷气，能解苦瓠毒，不可与川附子同服。
图经说：稷米，现在所谓米。旧籍不着其所出州土，现在出产粟的地方都能种植。书传都称稷为五谷之长，五谷不能遍祭，所以祭祀其长以配社神。《吕氏春秋》说：饭的美味者，有阳山的。高诱说：KT），都是一物。《广雅》解释说：如黍黑色，稗有二种：一黄白，一紫黑。其紫黑者，其芑有毛，北方人称为乌禾，就是这个。现在人不甚珍视此物，只有祭祀时才使用。农家种植它，以备其他谷物歉收时作为粮食。
食疗：黍的茎穗，人家用来做扫帚扫地。食用苦瓠中毒，煮汁饮用即可停止毒性。另外，破提扫，煮取汁，洗澡可去浮肿。另外，和小豆煮汁服用，通利小便。外台秘要：治疗香港脚冲心闷。洗脚渍脚汤：用浓汁，去渣，纳椒目一斗，再煎十余沸，渍脚三、两度，如果冷了，温渍气力，安中补不足，利胃宜脾。稷米饭食用为好。曹子建《七启》：芳饭。
衍义说：稷米，现在称为米，比诸米先熟。又因其香气可爱，所以取来供祭祀。然而引发旧疾，只堪作为饭，不粘着，味道淡。
Ji Mi (Setaria italica grain)
Sweet in flavor, non-toxic. Primarily benefits qi and supplements bodily deficiencies.
Tao Hongjing stated: I also cannot clearly identify Ji Mi; texts often state that Shu (Millet) and Ji are similar. There is also a type (pronounced 'Du'), the identity of which is unknown. The *Book of Songs* states: Shu, Ji, Dao (Rice), Liang (Foxtail millet/Broomcorn millet), He (Grain stalks), Ma (Hemp), Shu (Beans), and Mai (Wheat); these are the Eight Grains. Laypeople cannot verify or distinguish them. If one cannot clarify such common grains, how much less so can one clarify Lingzhi (Ganoderma/Reishi mushroom)? According to: Si Shengzhi's *Book on Planting* mentions Shu, as described above. It does not mention Ji but mentions Dao, referring to Geng (Non-glutinous rice). Liang refers to Shu (Glutinous broomcorn millet), and He refers to Su (Foxtail millet).
Dong Zhongshu stated: He is the seedling of Su, Ma is Hu Ma (Cannabis sativa), [missing character] is Da Ma (Industrial hemp), Shu is Da Dou (Soybean), and there are two types of Da Dou. Xiao Dou (Small beans) is one called [missing character] (pronounced 'Dinghe'), [missing character], which is Jiu Mai (Winter wheat), also referred to as planting wheat. Thus, the boundaries of various grains are clear. Gu Mi (Zizania latifolia grain) is also known as Diao Hu and can be made into cakes. Additionally, in Hanzhong, there is a type called [missing character] Liang, with grains like Su but black skin, which is edible and can be brewed into wine, effectively resolving precious foods. There is also Wu He (Black grain), growing wild like Bai (Barnyard grass), used as food during famines and for insect control; when boiled and poured onto the ground, it kills earthworms and moles. Bai is also edible. Of this kind, there are several varieties. Tang Ben Zhu notes: *Lüshi Chunqiu* states: Among delicious rice, there is Yang Shan's [missing character]. Gao You said: In Guanxi, it is called Mi; in other provinces, it is called [missing character] (pronounced KT). *Guaya* states: [missing character] is [missing character]. *Liji* states: In sacrifices to ancestral temples, Ji is called Ming Zi. *Mu Tianzi Zhuan* states: People of Chiwu presented Bai Zai (pronounced 'Zai'). *Shuowen* states: Ji is the chief of the five grains, overseen by the Tian Zheng official; since the Shang dynasty, Zhou Qi has presided over it. This is an official title, not a grain name. Furthermore, earlier Confucians considered Ji to be a type of Su, or said it was the superior grade of Su. *Erya* states: Zi is Ji. The *Commentary* states: Zi Cheng (Vessels containing offerings), explained as Shu and Ji being called Zi. Si Shengzhi's *Book on Planting* again omits Ji. Tao mentioned eight grains including Ji and He, clearly indicating it is not Su. Ben Cao includes Ji but does not record [missing character]; Ji is [missing character]. Currently, people in Chu call it Ji, those in Guanzhong call it Mi, referring to its grain as Huang Mi (Yellow millet), similar to Shu as Xian Shu, so its seedlings are similar to Shu. Tao quoted the *Book of Songs*: Ji, likely resembling Shu, which aligns with reality. Confucians only discuss its meaning without knowing its actual substance. Seeking Zheng Xuan's commentary on *Liji* regarding Wang Gua: he says it is Ba, stating Zu is a pear that is not good. Zhou Guan: Yu Ren (Surgeons) manage Zhu Yao, stating Zhu should be Zhu (to attach), meaning like attaching, this is where a foot has its shortcomings. Minister Yuxi et al. carefully note: Chen Cangqi said: Diao Hu is the grain of Gu Jiang Cao (Wild rice/Zizania), valued since ancient times. Diao Hu is cold in nature and quenches thirst. *Neize* states: Fish pairs well with Gu Liang. Regarding [missing character] Liang, it is also a type of Liang; resolving precious foods is unheard of. Regarding Mi and [missing character], they are the same thing, cold in nature, most abundant in the north. *Guaya* states: [missing character] is yellow-white, one purple-black. The purple-black one has hairs on its caryopsis, called Wu He by northerners. Also, burning the five grains to ash treats malignant sores, scabies, tinea, insect bites, and venomous stings. Applying it, mixed with Pine Resin and Realgar, burned to ash is even better. Prepared like Jia Jian. Meng Shen said: Ji benefits various deficiencies. Many eat it in Shandong. Those taking Dan Shi (Mineral pills) who feel feverish find the heat subsides after eating it. It triggers thirty-six types of cold pathogenic qi. Among the eight grains, it is the lowest quality seedling. Shu is used for brewing wine, while Ji is used for making rice; their uses differ greatly. Do not eat with Hu Zi (Calabash), as it induces cold diseases. If induced, drink Shu brew to recover. Ri Hua Zi said: Ji Mi is cold. Treats heat, suppresses Dan Shi toxicity, but excessive consumption induces cold qi. It can resolve Ku Hu (Bitter melon/calabash) toxicity but must not be taken with Chuan Fuzi (Aconite root from Sichuan).
Tu Jing states: Ji Mi, now referred to as [missing character] Mi. Old texts do not specify its origin province. Now it is grown wherever Su is produced. Texts all call Ji the chief of the five grains. Since the five grains cannot be fully sacrificed, the chief is sacrificed to accompany the She God (Earth God). *Lüshi Chunqiu* states: Among delicious rice, there is Yang Shan's [missing character]. Gao You said: [KT]), all are one substance. *Guaya* explains: Like Shu, black in color. Bai has two types: one yellow-white, one purple-black. The purple-black one has hairs on its caryopsis, called Wu He by northerners, which is it. People today do not highly value this, using it only for rituals. Farmers plant it to prepare for crop failures of other grains, serving as food.
Shi Liao: Shu stems and ears are used by households as brooms for sweeping. For Ku Hu toxicity, boil and drink the juice to stop it. Additionally, boiling broken brooms and drinking the juice removes edema. Also, boiling with Xiao Dou (Adzuki beans) and drinking the juice promotes urination. Waitai Miyao: Treats Hong Jiao (Gout/Podagra) rushing to the heart causing stifling sensation. Foot washing/soaking decoction: Use strong juice, remove dregs, add Jiao Mu (Pepper seeds) one dou, boil ten more boils, soak feet three or two times. If cold, warm soak. Strengthens qi, calms the middle, supplements deficiencies, benefits the stomach and spleen. Eating Ji Mi rice is good. Cao Zijian's *Qi Qi*: Fragrant rice.
Yan Yi states: Ji Mi, now called [missing character] Mi, cooks before other grains. Its aroma is pleasant, hence used for sacrifices. However, it may trigger old ailments. It is suitable only for rice, not sticky, and tastes bland.