味辛，温中消谷，下气，杀虫。久食伤神损性，令人多忘，损目明，尤发痼疾。患胡
臭人不可食，令转甚。其状似大蒜而小，形圆皮赤，稍长而锐。生蜀郡山谷。五月、六月采
。（今附）
图经文具葱实条下。
雷公云∶凡使，采得根据文碎擘，用绿梅子相对拌蒸一伏时，去绿梅子，于砂盆中研如膏，
新
瓦器中摊，晒干用。食疗∶胡葱，平。主消谷，能食。久食之令人多忘。根发痼疾。又，食
着
悴者。取子一升，洗煮使破，取汁停冷。服半升，日一服，夜一服，
齿人不可食，转极甚。谨
按利五脏不足气，亦伤绝血脉气。多
食损神，此是熏物耳。孙真人四月勿食胡葱，令人气喘，多惊。
味甘，寒，无毒。主消渴，热痹。
陶隐居云∶ 性寒，又云冷，补，下气，杂鳢鱼作羹，亦逐水。而性滑，服食家不可多
啖。
唐本注云∶ ，久食大宜人。合鲋鱼为羹，食之，主胃气弱不下食者，至效。又宜老人，此
应在上品中。三、四月至七、八月，通名丝 ，味甜，体软；霜降以后至十二月，名瑰 ，
味苦，体涩。取以为羹，犹胜杂菜。今按陈藏器本草云∶按此物，温病起食者多死，为
体滑脾，不能磨，常食发气，令关节急，嗜睡。若称上品，主香港脚，香港脚论中令人食之，此
误极深也。常所居近湖，湖中有 及藕，年中大疫，既饥，人取 食之，疫病瘥者亦死。至
秋大旱，人多血痢，湖中水竭，掘藕食之，阖境无他。 、藕之功，于斯见矣。臣禹锡等谨
按蜀本图经云∶生水中，叶似凫葵，浮水上，采茎堪啖，花黄白，子紫色。三月至八月，
茎细如钗股，黄赤色，短长随水深浅，而名为丝 ；九月、十月渐粗硬；十一月萌在泥中，
粗
取汁味尔。孟诜云∶ 菜，和鲫鱼作羹，下气止呕。多食发痔。虽
冷而补。热食之，亦拥气不下。甚损人胃及齿，不可多食，令人颜色恶。又，不宜和醋食之
，令人骨痿。少食，补大小肠虚气；久食损毛发。陈藏器云∶ 虽水草，性热拥。又云石
味甘，平，无毒。下水，
利小便。生南海石上。《南越志》云∶似紫菜，色青，《临海异物
子云∶丝 ，治热疸，浓肠
胃，安下焦，补大小肠虚气，逐水，
解百药毒并蛊气。
晋书张翰每临秋风，思鲈鱼 羹，以下气。
【胡葱】
味道辛，性温。能温暖中焦、消化谷物、降气、杀虫。长期食用会损伤精神、损害本性，使人容易遗忘，损害视力，尤其容易诱发陈旧性疾病。患有狐臭的人不可食用，否则会使病情加重。其形状像大蒜但较小，外形圆、皮红，稍长且尖端锐利。产于蜀郡的山谷中。五月、六月采集。（附录）
《图经本草》在“葱实”条目下已有详细图文记载。
雷公说：凡使用胡葱，采集后根据纹理掰碎，用绿梅子相对拌和，蒸一个时辰（约8小时），去掉绿梅子，在砂盆中研磨成膏状，摊在新瓦器中，晒干后使用。
《食疗本草》说：胡葱，性平。主治消化谷物，增进食欲。长期食用使人容易遗忘。根部会诱发陈旧性疾病。另外，吃胡葱会导致憔悴。取子一升，洗净煮至破裂，取汁液冷却。每次服用半升，每日一次，夜间一次。牙齿不好的人不可食用，否则会极其严重。谨按：胡葱能补益五脏不足之气，但也可能损伤断绝血脉之气。多食伤神，这属于熏烈之物。孙思邈说四月不要食用胡葱，令人气喘、易受惊吓。
【莼菜】
味道甘，性寒，无毒。主治消渴症、热痹。
陶隐居说：性寒，又说性冷，有补益作用，能降气，与鳢鱼一起煮羹，也能逐水。但其性质滑利，服食丹药者不可多吃。
《唐本草注》说：莼菜，长期食用非常适宜人。与鲋鱼一起煮羹食用，主治胃气弱不能进食者，效果极佳。又适宜老人食用，这应该列在上品中。三月至八月，通名为丝莼，味甜，质地软；霜降以后至十二月，名为瑰莼，味苦，质地涩。用来煮羹，胜过杂菜。现在参考陈藏器的《本草》，认为此物，温病初起时食用者多死亡，因为其性质滑利脾脏，难以磨化，常食会引发气滞，导致关节拘急、嗜睡。如果称其为上品，主治脚气病，而在脚气病的论述中让人食用它，这个错误极深。我常居处靠近湖泊，湖中有莼菜及藕，年中发生大瘟疫，既饥饿，人们取莼菜食用，疫病痊愈者也死了。到了秋季大旱，人多患血痢，湖中水干涸，挖掘藕食用，全境没有其他病患。莼菜和藕的功效，由此可见。臣禹锡等谨按：《蜀本图经》说：生长在水中，叶子像凫葵，浮在水面上，采摘茎秆可以食用，花黄白色，果实紫色。三月至八月，茎细如钗股，黄赤色，长短随水深浅而变化，而命名为丝莼；九月、十月逐渐变粗硬；十一月芽在泥中，粗取汁液味道而已。孟诜说：莼菜，和鲫鱼一起煮羹，能降气止呕。多食诱发痔疮。虽然性冷但有补益作用。热食之，也会阻碍气机下行。很损伤人的胃和牙齿，不可多食，使人面色难看。另外，不宜和醋一起吃，令人骨痿。少食，补益大小肠虚气；久食损伤毛发。陈藏器说：莼菜虽然是水草，但性热壅滞。又说石莼味甘，平，无毒。下水，利小便。生长在南海的石头上。《南越志》说：像紫菜，颜色青，《临海异物志》说：丝莼，治疗热疸，厚肠胃，安下焦，补大小肠虚气，逐水，解百药毒并蛊气。
晋书记载张翰每当秋风起时，思念鲈鱼的莼羹，以利于降气。
[Hucong (Allium fistulosum var. caespitosum)]
Taste is pungent, nature is warm. It warms the middle jiao (Middle Burner), aids digestion of grains, directs qi downward, and kills parasites. Long-term consumption damages the spirit and constitution, causes forgetfulness, impairs vision, and especially aggravates chronic diseases. Those suffering from bromhidrosis (fox odor) should not consume it, as it will worsen the condition. Its appearance resembles garlic but is smaller, round in shape with red skin, slightly elongated and pointed at the tip. It grows in the valleys of Shu Commandery. Harvested in May and June. (Appendix)
The *Illustrated Classic of Materia Medica* (*Tujing*) provides detailed illustrations and text under the entry for "Scallion Fruit" (*Cong Shi*).
Lei Gong stated: When used, harvest and break along the veins. Mix with green plum fruits and steam for one *fu* period (approx. 8 hours). Remove the plums, grind into a paste in a mortar, spread on new tile ware, dry in the sun, and use.
*Dietary Therapy* states: Hucong is neutral. It primarily aids digestion and promotes appetite. Long-term consumption leads to forgetfulness. The root can trigger chronic diseases. Furthermore, consuming Hucong can lead to emaciation. Take one sheng of seeds, wash, boil until cracked, extract the juice, and let it cool. Take half a sheng per dose, once daily and once at night. Those with dental issues should not consume it, or the condition will become extremely severe. Note: It tonifies the deficient qi of the five zang organs but may also damage and sever the qi of the blood vessels. Excessive consumption harms the spirit; this is a pungent/heating substance. Sun Simiao advised against eating Hucong in April, as it causes asthma and fright.
[Chun (Nelumbonaceae/Nymphaeaceae aquatic vegetable, often Nelumbo nucifera seedlings or Trapa species depending on context, here likely referring to water shield or similar aquatic veg)]
Taste is sweet, nature is cold, non-toxic. It primarily treats polydipsia (wasting-thirst syndrome) and heat-bi syndrome.
Tao Hongjing stated: Nature is cold, some say very cold. It has tonifying effects and directs qi downward. Made into soup with snakehead fish (*Li Yu*), it also expels water retention. However, its nature is slippery; those practicing dietary regimens for longevity should not consume it in large amounts.
*Tang Bencao Zhu* noted: Chun, when consumed long-term, is highly beneficial to humans. Cooked in soup with crucian carp (*Fu Yu*), it effectively treats weak stomach qi and inability to eat. It is also suitable for the elderly and should be classified in the Upper Grade. From March to August, it is generally called *Si Chun* (Silk Chun), sweet in taste, soft in texture; after Frost Descent until December, it is called *Gui Chun*, bitter in taste, astringent in texture. Used in soup, it surpasses mixed vegetables. Currently, referencing Chen Cangqi's *Bencao*: This item, if eaten by those with febrile diseases at onset, often leads to death because its slippery nature hinders spleen transformation and transportation, causing qi stagnation, joint stiffness, and somnolence with regular consumption. To classify it as Upper Grade treating foot-qi disease (podagra/jam-jam) is a profound error, as foot-qi discussions advise against its consumption. I reside near lakes where Chun and lotus roots grow. During a major epidemic year, amidst famine, people ate Chun; even those recovering from the epidemic died. In autumn droughts, many suffered bloody dysentery; when lake waters dried up, people dug up lotus roots, and the entire region remained healthy. Thus, the efficacy of Chun and lotus root is evident. Ministers Yu Xi et al. note according to *Shu Ben Tujing*: Grows in water, leaves resemble duckweed (*Fu Kui*), floating on the surface. Stems are edible, flowers yellow-white, fruits purple. From March to August, stems are thin like hairpins, yellow-red, length varying with water depth, named *Si Chun*; September and October they become thicker and harder; November buds are in the mud, yielding only watery juice when squeezed. Meng Shen stated: Chun cooked with crucian carp directs qi downward and stops vomiting. Excessive consumption triggers hemorrhoids. Although cold in nature, it is tonifying. If eaten hot, it obstructs qi descent. It severely damages the stomach and teeth; do not eat excessively as it ruins complexion. Do not eat with vinegar, as it causes bone flaccidity. Small amounts tonify deficient qi of the small and large intestines; long-term consumption damages hair. Chen Cangqi stated: Although an aquatic plant, Chun is hot and obstructive. Also mentioned: Stone Chun (Shichun) taste sweet, nature neutral, non-toxic. Promotes urination and benefits the lower burner. Grows on rocks in the South Sea. *Nan Yue Zhi* states: Resembles laver (*Zi Cai*), green in color. *Lin Hai Yi Wu Zi* states: *Si Chun* treats heat jaundice, thickens the stomach and intestines, calms the lower burner, tonifies deficient qi of the small and large intestines, expels water, and resolves toxicity of hundred herbs and gu poison.
The *Book of Jin* records that Zhang Han, whenever the autumn wind blew, missed the soup of perch with Chun to facilitate directing qi downward.