味咸，微寒，无毒。主养肾气，去胃脾中热，益气。陈者味苦，主胃热，消渴，利小
便。
陶隐居云∶江东所种及西间皆是，其粒细于粱米，熟舂令白，亦以当白粱呼为白粱粟。
陈者
谓经三、五年者，或呼为粢（音咨）米，以作粉尤解烦闷，服食家亦将食之。唐本注云∶粟
类
多种，而并细于诸粱，北土常食，与粱有别。陶云当白粱，又云或呼为粢，粢则是稷，稷乃
（音祭）之异名也。其米泔汁，主霍乱，卒热，心烦渴，饮数升立瘥。臭泔，止消渴尤良。
米麦 ，味甘、苦，寒，无毒。主寒中，除热渴，解烦，硝石气。蒸米麦熬磨作之，一名糗
也。臣禹锡等谨按孟诜云∶粟米，陈者止痢，甚压丹石热。颗粒小者是。今人间多不识耳
。粱米粒粗大，随色别之。南方∶多 田，种之极易。舂粒细，香美，少虚怯，只为灰中种
之
种之，若不锄之，即草翳死；若锄之，即难舂。都由土地使然耳。但
熟犁。又细锄，即得滑实。
陈藏器云∶粉解诸毒，主卒得鬼打，水搅
服之。亦主热腹痛，鼻衄，并水煮服之。粳粟总堪为粉，粟强浸米至败者损人。又云泔，主
霍乱，新研米清水和滤取汁服，亦主转筋入腹。胃冷者不宜多食。酸泔，洗皮肤疮疥，服主
五野病及消渴。下淀酸者，杀虫及恶疮，和臭樗皮煎服，主疳痢。樗皮一名武目树。又云糗
，一名KT （昌少切），味酸，寒。和水服之，解烦热，止泄，实大肠，压石热，止渴。河
东人
以麦为之，粗者为干糗粮，东人以粳米为之，炒干磨成也。陈士良云∶粳粟米，五谷中最硬
，得浆水即易化解。小麦虚热。
图经文具青粱米条下。
千金方∶治反胃，食即吐。捣粟米作粉，和水丸如梧桐子大。七枚烂煮纳醋中，细吞之，
得下便已。面亦得用之。良医心镜∶主脾胃气弱，食不消化，呕逆反胃，汤饮不下。粟米半
升杵
煮令熟，点少盐，空心和汁吞下。又方∶主消渴口干，粟米炊饭食
之，良。又方∶主胃中热，消渴，利小便，以陈粟米炊饭食。兵部手集∶治孩子赤丹不止，
初生七日，助谷神以导达肠胃。研粟米煮粥饮，浓薄如乳，每日研与
小儿重舌，用粟哺之。产宝
方∶粢米粉熬令黑。以鸡子白和如泥，
以涂帛上贴之，帛作穴，以泄痈毒瓦斯，易之，效。博物志云∶雁食，足重不能飞。丹房镜源
云∶
衍义曰∶粟米，利小便，故益脾胃。
粟米味道咸，性微寒，无毒。主要功效是滋养肾气，清除胃和脾中的热邪，补益元气。陈年的粟米味道变苦，主要用于治疗胃热、消渴病（多饮多尿症），并能通利小便。
陶隐居说：江东地区种植的以及西部地区的都是这种谷物，它的颗粒比粱米细小，煮熟舂磨后变白，也被称作白粱粟。所谓“陈者”，是指存放了三到五年的粟米，有时也被称为粢米（音咨），用来制作粉状食品尤其能解除烦闷，修道服食的人也会食用它。《唐本草》注解说：粟米的种类很多，但都比各种粱米细小，北方人常以此为主食，与粱有所不同。陶隐居说它可以当作白粱，又说有时被称为粢，而“粢”就是稷（音祭）的异名。粟米的淘米水汁，主治霍乱、突发中暑、心烦口渴，喝几升就能立刻痊愈。发臭的淘米水，治疗消渴病效果尤其好。
米麦（指粟米制成的炒面/干粮），味道甘、苦，性寒，无毒。主治中焦虚寒，清除热渴，解除烦闷，缓解硝石（矿物药）的毒性。这是将蒸熟的粟米炒干磨制而成的，又名糗（qiǔ，炒熟的米麦粉）。臣禹锡等人谨按孟诜所说：粟米，陈年的可以止住痢疾，更能压制丹石类药物引起的燥热。颗粒小的是正宗粟米。现在民间很多人不认识罢了。粱米粒粗大，根据颜色来区分。南方：多在稻田种植，极易栽培。舂出的米粒细，香气美味，少有人出现虚怯症状，只是因为它种在灰烬中，如果不除草，草就会遮蔽导致粟米死亡；如果除草，就难以舂米。这都是由土地性质决定的。只要深耕细作，再仔细锄地，就能得到滑润饱满的果实。
陈藏器说：粟米粉能解各种毒素，主治突然被鬼击（一种突发性昏厥或疼痛病症），用水搅匀服用。也主治热性腹痛、鼻出血，用水煮后服用。粳粟都可以制成粉，但粟米浸泡至腐烂的会损害人体。他又说淘米水，主治霍乱，新研磨的粟米清水调和过滤取汁服用，也主治转筋入腹（肌肉痉挛）。胃冷的人不宜多吃。酸味的淘米水，清洗皮肤疮疥，内服主治五野病（泛指多种杂病）及消渴。沉淀下来的酸浆，杀虫及治疗恶疮，与臭樗皮一起煎服，主治疳痢（小儿营养不良性腹泻）。樗皮又名武目树。他又说糗，又名KT（昌少切），味酸，性寒。加水服用，能解除烦热，止泻，充实大肠，压制石药之热，止渴。河东人用小麦制作，粗的称为干粮；东边的人用粳米制作，炒干磨成。陈士良说：粳粟米是五谷中最硬的，遇到浆水就容易化解。小麦有虚热。
《图经本草》在青粱米条目下有详细记载。
《千金方》：治疗反胃，吃下去就吐出来。捣碎粟米做成粉，和水搓成梧桐子大小的丸剂。每次七枚，烂煮后放入醋中，细细吞下，如果能咽下病就好了。面粉也可以使用。
《良医心镜》：主治脾胃气弱，食物不消化，呕吐逆气反胃，汤水难以下咽。取粟米半升，杵碎煮熟，点少许盐，空腹连汁吞下。又一方：主治消渴口干，吃粟米饭，效果良好。又一方：主治胃中热，消渴，通利小便，用陈年粟米做饭吃。
《兵部手集》：治疗孩子赤丹（一种红色皮疹）不止，初生七天，帮助谷神（脾胃之气）以疏导肠胃。研磨粟米煮粥饮用，浓稠度像乳汁一样，每天给小儿服用。小儿重舌（舌头底下长出赘生物），用粟米喂养。
《产宝方》：粢米粉炒至黑色。用鸡蛋清调和如泥状，涂在帛上贴敷，帛上打孔，以泄出痈毒热气，更换几次，有效。
《博物志》说：雁吃了粟米，脚重不能飞。
《丹房镜源》说：……（原文此处缺失具体内容，仅保留标题）
[Sorghum]
Taste: Salty. Nature: Slightly Cold. Toxicity: Non-toxic. Main actions: Nourishes Kidney Qi (Kidney energy), clears Heat in the Stomach and Spleen, benefits Qi. Old grain tastes bitter; it treats Stomach Heat, Xiao Ke (Wasting-Thirst syndrome), and promotes urination.
Tao Hongjing stated: It is grown in Jiangdong and western regions. Its grains are finer than those of Liang (millet). When cooked and pounded white, it is also called Bai Liang, or "White Liang Sorghum." The term "old" refers to grain stored for three to five years. It is sometimes called "Ci" (Zi Mi) rice. Made into powder, it effectively relieves irritability and is consumed by practitioners of dietary therapy. The *Tang Bencao* notes: There are many varieties of sorghum, all finer than various types of Liang. It is a staple food in the north and differs from Liang. Tao claimed it should be White Liang, and also said it is sometimes called Ci. However, "Ci" refers to "Ji" (Broomcorn millet), which is another name for "Shu" (Glutinous millet). The starchy water from washing sorghum treats Huo Luan (Cholera-like syndrome), sudden heatstroke, heart vexation, and thirst; drinking several sheng (a unit of volume) brings immediate recovery. Sour starchy water is particularly effective for treating Xiao Ke.
[Qu - Fried Flour/Cake]
Taste: Sweet, Bitter. Nature: Cold. Toxicity: Non-toxic. Main actions: Treats Middle Jiao deficiency-cold, removes heat-thirst, relieves vexation, and resolves the qi of Nux Stone (Potassium Nitrite). It is made by steaming rice and wheat, frying them until dry, and grinding them. It is also known as "Qiu."
Minister Yuxi and others, according to Meng Shen, stated: Old sorghum stops dysentery and strongly suppresses the heat caused by cinnabar and sulfur minerals. The small-grained variety is correct. Most people today do not recognize it. Liang grains are coarse and distinguished by color. In the south, there are many paddy fields where it is easy to plant. The pounded grains are fine, fragrant, and good for treating deficiency and weakness. It is planted in ash; if weeds are not removed, they shade and kill the crop; if weeded, pounding becomes difficult. This is due to the land conditions. As long as the land is plowed deeply and weeded finely, smooth and solid grains are obtained.
Chen Cangqi stated: Powder resolves various toxins. It treats sudden "ghost strikes" (sudden fainting or trauma); mix with water and ingest. It also treats abdominal pain due to heat and epistaxis; boil in water and ingest. Both Jing Su (Indica rice/Sorghum) can be made into powder. However, sorghum soaked until rotten harms the body. He further stated that starchy water treats Huo Luan. Freshly ground rice mixed with clear water, filtered, and the juice ingested also treats muscle spasms entering the abdomen. Those with cold stomachs should not eat much. Sour starchy water washes skin sores and scabies; internally it treats "Wu Ye Bing" (Five Wild Diseases) and Xiao Ke. The sedimented sour liquid kills parasites and treats malignant sores; when decocted with Chou Pi (Styphnolobium japonicum bark), it treats Gan Li (Infantile malnutrition with dysentery). Chou Pi is also called Wu Mu Tree. He also stated that "Qiu," also called KT (pronounced Chang Shao Qie), tastes sour and is cold. Mixed with water, it resolves heat-vexation, stops diarrhea, consolidates the Large Intestine, suppresses mineral-heat, and stops thirst. People in Hedong make it from wheat; the coarse version is called dry Qiu rations. People in the East make it from Jing rice, fried dry and ground. Chen Shiliang stated: Among the five grains, Jing Su sorghum is the hardest; it dissolves easily when encountering Jiang Shui (fermented grain water). Wheat has empty-heat.
The *Tu Jing Ben Cao* details Qing Liang Mi under its own entry.
*Qian Jin Fang*: Treats Fan Wei (Regurgitation/Vomiting after eating). Pound sorghum into powder, mix with water, and form pills the size of Sophora seeds. Take seven pills, cook until soft, add vinegar, and swallow slowly. If swallowed successfully, the condition resolves. Flour may also be used.
*Liang Yi Xin Jing*: Treats weak Spleen and Stomach Qi, indigestion, vomiting, regurgitation, and inability to swallow liquids. Take half a sheng of sorghum, pound, and cook until soft. Add a little salt. Swallow the liquid on an empty stomach. Another formula: Treats Xiao Ke with dry mouth; eat sorghum rice, which is effective. Another method: Treats Stomach Heat, Xiao Ke, and promotes urination; cook meals with old sorghum.
*Bing Bu Shou Ji*: Treats persistent Chi Dan (Red Plague/Neonatal Erythema) in children. For infants seven days old, assist Gu Shen (Valley God/Spleen-Stomach function) to guide and unblock the intestines and stomach. Grind sorghum and cook into porridge, with a consistency like milk. Give to the child daily. For infant double tongue (ankyloglossia or swelling), feed with sorghum.
*Chan Bao Fang*: Fry Zi Mi powder until black. Mix with egg white to form a paste. Apply to cloth, place over the area, and puncture holes in the cloth to vent carbuncle toxins. Change frequently; this is effective.
*Bowu Zhi* states: Geese that eat sorghum become heavy-footed and cannot fly.
*Dan Fang Jing Yuan* states: ...
*Yan Yi* states: Sorghum promotes urination, thereby benefiting the Spleen and Stomach.