\r紫参\pd160.bmp\r
味苦、辛，寒、微寒，无毒。主心腹积聚，寒热邪气，通九窍，利大小便，疗肠胃大
热，唾血，衄血，肠中聚血，痈肿，诸疮，止渴，益精。一名牡蒙，一名众戎，一名童肠，
一名马行。生河西及冤句山谷。三月采根，火炙使紫色。（畏辛夷。）
陶隐居云∶今方家皆呼为牡蒙，用之亦少。唐本注云∶紫参，叶似羊蹄，紫花青穗，皮
紫黑
，肉红白，肉浅皮深，所在有之。牡蒙，叶似及己而大，根长尺余，皮肉亦紫色，根苗并不
相似。虽一名牡蒙，乃王孙也。紫参，京下见用者是，出蒲州也。臣禹锡等谨按吴氏云∶
牡
蒙，神农、黄帝∶苦。季氏∶小寒。生河西或商山。圆聚生，根黄赤有纹，皮黑中紫。五月
华紫赤，实黑大如豆。药性论云∶紫参，使，味苦。能散瘀血，主心腹坚胀，治妇人血闭不
通。
图经曰∶紫参，生河西及冤句山谷，今河中解、晋、齐及淮、蜀州郡皆有之。苗长一、
二尺
，
根淡紫色如地黄状，茎青而细，叶亦青似槐叶，亦有似羊蹄者。五月开花，白色似葱花，亦
有红紫而似水荭者。根皮紫黑，肉红白色，肉浅而皮深。三月采根，火炙令紫色。又云∶六
月采，晒干用。张仲景治痢，紫参汤主之。紫参半斤，甘草二两。以水五升煎紫参，取二升
纳甘草煎取半升，分温三服。
味苦、辛，性寒、微寒，无毒。主治心腹部的积聚病，寒热邪气，通利九窍，通畅大小便，治疗肠胃大热，唾血，鼻出血，肠中瘀血积聚，痈肿，各种疮疡，止渴，益精。又名牡蒙，又名众戎，又名童肠，又名马行。生长在河西及冤句的山谷中。三月采集根部，用火烤炙使其变成紫色。（畏忌辛夷。）
陶隐居说：现在医家都称它为牡蒙，使用它的人也比较少。《唐本注》说：紫参，叶子像羊蹄，开紫花青穗，皮紫黑，肉红白，肉色浅皮色深，各地都有生长。牡蒙，叶子像及己但较大，根长一尺多，皮肉也是紫色，根和苗都不相似。虽然也叫牡蒙，其实是王孙。紫参，京城下面使用的是出自蒲州的。臣禹锡等人谨按吴氏说：牡蒙，神农、黄帝认为味苦。季氏认为小寒。生长在河西或商山。圆聚生长，根黄赤有纹理，皮黑中紫。五月开花紫红色，果实黑色大如豆。《药性论》说：紫参，为使药，味苦。能散瘀血，主治心腹坚胀，治疗妇人血闭不通。
《图经》说：紫参，生长在河西及冤句山谷，现在的河中解、晋、齐以及淮、蜀州郡都有生长。苗高一、二尺，根淡紫色像地黄的样子，茎青而细，叶也青似槐叶，也有像羊蹄的。五月开花，白色像葱花，也有红紫像水荭的。根皮紫黑，肉红白色，肉浅皮深。三月采集根部，火烤令其变紫色。又说：六月采集，晒干使用。张仲景治疗痢疾，用紫参汤为主方。紫参半斤，甘草二两。用水五升煎煮紫参，取二升汁液纳入甘草再煎取半升，分三次温服。
Zishen (Radix Pseudostellariae / Radix Salviae Miltiorrhizae - *Note: Historical identification varies, here translated as Zishen*)
Bitter, acrid, cold, slightly cold, non-toxic. It primarily treats accumulations and masses in the heart and abdomen, pathogenic cold-heat, unblocks the nine orifices, promotes urination and defecation, treats excessive heat in the intestines and stomach, hemoptysis (coughing up blood), epistaxis (nosebleed), accumulation of blood in the intestines, carbuncles and swellings, various sores, relieves thirst, and benefits essence. It is also known as Mumeng, Zhongrong, Tongchang, and Maxing. It grows in the valleys of Hexi and Yuanju. The roots are harvested in the third lunar month and roasted over fire until they turn purple. (It is incompatible with Xinli.)
Tao Hongjing stated: "Currently, practitioners all call it Mumeng, but it is rarely used." The *Tang Ben Cao* commentary states: "Zishen has leaves resembling those of Rumex (Yangti), with purple flowers and green spikes; the skin is purple-black, the flesh is red-white, the flesh color is shallow while the skin color is deep, and it is found everywhere. Mumeng has leaves resembling those of Ji Ji but larger, with roots over a chi long; both the skin and flesh are purple, and the root and sprout do not resemble each other. Although it shares the name Mumeng, it is actually Wangsun. The Zishen used in the capital region comes from Putzhou." Ministers Yuxi et al. carefully noted according to Wu Shi: "Mumeng: Shennong and Huangdi considered its flavor bitter. Ji Shi considered it slightly cold. It grows in Hexi or Shangshan. It grows in clusters, with yellow-red roots having patterns, black skin with purple hues. In the fifth lunar month, it bears purple-red flowers, and the fruit is black and large like beans." *Yao Xing Lun* states: "Zishen serves as an envoy herb, with a bitter flavor. It can dissipate stasis blood, primarily treating hardness and distension in the heart and abdomen, and curing amenorrhea due to blood obstruction in women."
*Tujing* states: "Zishen grows in the valleys of Hexi and Yuanju; currently, it is found in Jie, Jin, Qi of Hezhong, as well as in Huai and Shu prefectures. The seedling is one to two chi tall. The root is pale purple, resembling Di Huang (Rhizoma Rehmanniae); the stem is green and slender; the leaves are green, resembling Sophora leaves, though some resemble Rumex leaves. In the fifth lunar month, it blooms white flowers resembling scallion blossoms, or some are red-purple resembling water hibiscus. The root skin is purple-black, the flesh is red-white, the flesh color is shallow while the skin is deep. Roots are harvested in the third lunar month and roasted over fire until purple. It is also said that they are harvested in the sixth lunar month and dried for use." Zhang Zhongjing treated dysentery using Zishen Tang as the principal formula. Zishen (8 liang), Gancao (2 liang). Decoct Zishen in 5 sheng of water, reduce to 2 sheng, add Gancao, and decoct until half a sheng remains. Divide into three warm doses.