\r茵芋\pd241.bmp\r
味苦，温、微温，有毒。主五脏邪气，心腹寒热，羸瘦，如疟状，发作有时，诸关
节风湿痹痛，疗久风湿，走四肢，脚弱。一名莞草，一名卑共。生泰山川谷。三月三日采叶
，阴干。
陶隐居云∶好者出彭城，今近道亦有。茎叶状如莽草而细软。取用之皆连细茎。方用甚
稀，
淮以合疗风酒散。臣禹锡等谨按蜀本图经云∶苗高三、四尺，叶似石榴短浓，茎赤。今出
华
州、雍州。四月采茎、叶，日干。药性论云∶茵芋，味苦、辛，有小毒，能治五脏寒热似疟
，诸关节中风痹，拘急挛痛，治男子、女人软脚毒风，治温疟发作有时。日华子云∶治一切
冷风，筋骨怯弱羸颤。入药炙用。出自海盐。形似石南，树生，叶浓，五、六、七月采。
图经曰∶茵芋，出泰山川谷，今雍州、绛州、华州、杭州亦有之。春生苗，高三、四尺，
茎
赤
。药似石榴而短浓，又似石南叶。四月开细白花，五月结实。三月、四月、七月采叶连细茎
，阴干用。或云日干。胡洽治贼风，手足枯痹，四肢拘挛。茵芋酒主之。其方∶茵芋、附子
、天雄、乌头、秦艽、女萎、防风、防己、踯躅、石南、细辛、桂心各一两，凡十二味切，
以绢袋盛，清酒一斗渍之。冬七日，夏三日，春秋五日，药成。初服一合，日三，渐增之，
以微痹为度。
味苦，性温或微温，有毒。主治五脏邪气，心腹部的寒热交替，身体消瘦虚弱，症状类似疟疾，发作有定时，各种关节的风湿痹痛，治疗久治不愈的风湿病，风邪游走于四肢，导致脚部软弱无力。又名莞草，又名卑共。生长在泰山的川谷之中。三月三日采集叶片，阴干备用。
陶隐居说：品质好的茵芋产于彭城，现在附近道路沿线也有出产。茎叶形状像莽草但更细软。取用时都连着细小的茎。在方剂中使用很少，通常用来配合制作治疗风湿的酒散。臣禹锡等人谨按《蜀本图经》记载：苗高三四尺，叶子像石榴叶那样短而浓密，茎是红色的。现在产于华州、雍州。四月采集茎和叶，晒干备用。《药性论》记载：茵芋，味苦、辛，有小毒，能治疗五脏寒热类似疟疾的症状，各种关节中风引起的痹症，拘挛急迫疼痛，治疗男子、女子的软脚毒风，治疗温疟且发作有定时。日华子说：治疗一切冷风，筋骨怯弱颤抖。入药需炙烤后使用。出自海盐。形状像石南，树木生长，叶浓密，五、六、七月采集。《图经》记载：茵芋，产于泰山川谷，现在雍州、绛州、华州、杭州也有出产。春天生苗，高三四尺，茎是红色的。药叶像石榴叶那样短而浓密，又像石南的叶子。四月开细小的白花，五月结果实。三月、四月、七月采集叶片连同细茎，阴干使用。有人说晒干。胡洽用茵芋酒治疗贼风（外感风邪），手足枯槁麻木，四肢拘挛。茵芋酒主治此症。其方剂组成：茵芋、附子、天雄、乌头、秦艽、女萎、防风、防己、踯躅、石南、细辛、桂心各一两，共十二味药切碎，用绢袋盛装，在一斗清酒中浸泡。冬天七天，夏天三天，春秋五天，药成。初次服用一合，每日三次，逐渐增加剂量，以身体出现轻微麻痹感为限度。
Yinyu (Rhododendri Daurici Caulis et Folium)
Bitter in taste, warm or slightly warm in nature, toxic. It primarily treats evil qi in the five zang organs, cold and heat alternating in the heart and abdomen, emaciation and weakness, symptoms resembling malaria with regular paroxysms, wind-damp bi syndrome pain in various joints, chronic wind-dampness wandering through the four limbs, and weakness of the legs. Also known as Wangcao (Dianthus superbus), or Beigong. Grows in the valleys of Mount Tai. Leaves are harvested on the third day of the third lunar month and dried in the shade.
Tao Hongjing stated: The best quality comes from Pengcheng, and it is now also found along nearby routes. The stems and leaves resemble Mangcao (Polygoni Multiflori Caulis) but are finer and softer. When used, they are taken together with fine stems. It is rarely used in prescriptions, mainly to be combined into wine dispersions for treating wind-dampness. Chen Yuxi and others, according to the Shuben Tujing, recorded: The seedlings grow three to four chi high; leaves are short and dense like pomegranate leaves, with red stems. It is currently produced in Huazhou and Yongzhou. Stems and leaves are harvested in the fourth lunar month and sun-dried. The Yaoxing Lun records: Yinyu is bitter and acrid in taste, slightly toxic; it can treat cold and heat resembling malaria in the five zang organs, wind-bi in various joints, spasms and painful contraction, soft foot poison-wind in men and women, and warm malaria with regular paroxysms. Ri Huazi stated: It treats all types of cold wind, weak sinews and bones, trembling and shaking. For medicinal use, it should be processed by roasting. It originates from Haiyan. It resembles Shinan (Rhododendri Daurici Caulis), grows as a tree, has dense leaves, and is harvested in the fifth, sixth, and seventh lunar months. The Tujing records: Yinyu grows in the valleys of Mount Tai; it is now also found in Yongzhou, Jiangzhou, Huazhou, and Hangzhou. Seedlings emerge in spring, growing three to four chi high, with red stems. The leaves resemble those of pomegranate, being short and dense, and also similar to Shinan leaves. Small white flowers bloom in the fourth lunar month, and fruits set in the fifth. Leaves and fine stems are harvested in the third, fourth, and seventh lunar months and dried in the shade. Some say they are sun-dried. Hu Qia used Yinyu Jiu (Yinyu Wine) to treat Zeifeng (exogenous wind pathogen), causing withered numbness of hands and feet and spasms of the four limbs. The prescription is as follows: Yinyu (Rhododendri Daurici Caulis et Folium), Fuzi (Aconiti Lateralis Radix Praeparata), Tianxiong (Aconiti Radix), Wutou (Aconiti Radix), Qinjiao (Gentianae Macrophyllae Radix), Nuwei (Cynanchi Atrati Radix), Fangfeng (Saposhnikoviae Radix), Fangji (Stephaniae Tetrandrae Radix), Zhi Zhu (Azaleae Indicae Flos), Shinan (Rhododendri Daurici Caulis), Xixin (Asari Radix et Rhizoma), Guixin (Cinnamomi Cortex) each one liang. These twelve ingredients are chopped, placed in a silk bag, and soaked in one dou of clear wine. Soak for seven days in winter, three days in summer, and five days in spring and autumn. The medicine is ready. Initially take one ge, three times daily, gradually increasing the dose until a slight numbing sensation is achieved.