味甘，温，无毒。主益气补中，多热，令人烦。
陶隐居云∶荆、郢州及江北皆种此。其苗如芦而异于粟，粒亦大。粟而多是秫，今人又
呼秫
粟为黍，非也。北人作黍饭，方∶药酿黍米酒，则皆用秫黍也。又有 米与黍米相似，而粒
殊大，食不宜人，言发宿病。唐本注云∶黍有数种，已备注前条，今此通论丹黑黍米尔，亦
不
即稷也，其释后条。臣禹锡等谨按孟诜云∶黍米，性寒。患鳖
瘕者，以新熟赤黍米淘取泔汁，生服一升，不过三、两度愈。谨按性寒，有少毒。不堪久
昏五脏，令人好睡。仙家
重此。作酒最胜余粮。又，烧为灰，和油涂杖疮，不作KT ，止痛
不
能行。若与小猫，犬食之，
其脚便 曲，行不正。缓人筋骨，绝血
脉。
食疗云∶合葵菜食之，成痼疾。于黍米中藏干脯通。《食禁》云∶牛肉不得和黍米、白
酒食
之，必生寸白虫。千金方∶治人、六畜天行时气病，豌豆疮方∶浓煮黍穣汁洗之。一茎是
穣则不瘥。疮若黑者，杵蒜封之。亦可煮干芸苔洗之。又方∶小儿鹅口，不能饮乳。以黍
米汁敷之。又方∶妊娠尿血，黍穣茎烧灰，酒服方寸匕。肘后方∶食苦瓠中毒。煮黍穣汁解
之，饮数升止。又方∶治汤火所灼未成疮。黍米、女曲等分，各熬令焦杵，下以鸡子白敷之
。经验方∶治四十年心痛不瘥。黍米淘汁，温服，随多少。孙真人黍米，肺之谷也。肺病宜
食。主益气。又方∶黍宜脉，不可久食之成痫。食医心镜∶益气安中，补不足，宜脉，不可
久食，多热令人烦闷。白黍饭食之。
味甘，性温，无毒。主要功效为益气补中，但食用过多易生内热，使人烦躁。
陶弘景说：荆州、郢州及长江以北都种植这种作物。它的苗像芦苇但与粟不同，颗粒也较大。粟米大多是秫（黏性小米），现在人又把秫粟称为黍，这是错误的。北方人做黍饭，以及制药、酿造黍米酒时，都用的是秫黍。还有一种粳米与黍米相似，但颗粒特别大，食用对人不利，据说会引发旧病。《新修本草》注解说：黍有好几种，已在前面条目中备注过，这里通论丹黍和黑黍罢了，它们也不是稷，关于稷的解释在后面条目。臣禹锡等人谨按孟诜说：黍米性寒。患有鳖瘕（腹部结块如鳖状的病症）的人，用新熟的红黍米淘洗得到的泔水汁，生服一升，不超过两三次即可痊愈。谨按黍米性寒，有少量毒性。长期食用会损害五脏，使人嗜睡。道家重视这种谷物。用它酿酒效果最好，胜过其他粮食。另外，烧成灰后，和油涂抹杖疮，不会化脓溃烂，能止痛但不能促进伤口愈合。如果给小猫、小狗吃，它们的脚就会弯曲，行走不正。它会松弛人的筋骨，断绝血脉。
《食疗本草》说：与葵菜同食，会形成顽固性疾病。在黍米中藏干肉脯是禁忌。《饮食禁忌》说：牛肉不得与黍米、白酒同食，否则必生寸白虫（绦虫）。《千金方》：治疗人及六畜的天行时气病；治疗豌豆疮的方子：浓煮黍穣汁清洗患处。如果只有一根秸秆则无效。如果疮色黑，捣蒜敷贴。也可以煮干芸苔清洗。又一方：治疗小儿鹅口疮，不能喝奶。用黍米汁敷涂。又一方：治疗妊娠尿血，将黍穣茎烧成灰，用酒送服方寸匕。《肘后备急方》：食用苦瓠中毒。煮黍穣汁解毒，饮用数升即止。又一方：治疗汤火烫伤未成疮者。黍米、女曲等分，分别炒焦捣碎，加入鸡蛋清敷涂。《经验方》：治疗四十年心痛不愈。用黍米淘洗的水，温服，量随病情而定。孙思邈说：黍米是肺之谷。肺病适宜食用。主要功效为益气。又一方：黍宜于脉，不可久食，否则会形成痫证。《食医心镜》：益气安中，补不足，宜于脉，不可久食，多食生热令人烦闷。白黍饭可以食用。
Sweet in taste, warm in nature, non-toxic. Primarily benefits qi and tonifies the middle jiao (middle energizer), but excessive consumption generates internal heat, causing irritability.
Tao Hongjing stated: This crop is cultivated in Jingzhou, Yingzhou, and north of the Yangtze River. Its seedlings resemble those of reeds but differ from Setaria italica (millet); the grains are also larger. Most millet is sticky millet (Shu), yet people today erroneously call Shu millet "Shu" (broomcorn millet). Northerners use Shu millet for making Shu rice, as well as for medicinal preparations and brewing Shu rice wine. There is another type of rice resembling Shu millet but with significantly larger grains; it is unsuitable for human consumption and is said to trigger latent diseases. The *Xin Xiu Ben Cao* commentary notes: There are several varieties of Shu millet, already noted in previous entries; this entry generally discusses red and black Shu millet. They are not Ji (Panicum miliaceum var. compactum); the explanation for Ji appears in a later entry. Ministers Yu Xi et al., according to Meng Shen, state: Shu rice has a cold nature. For patients suffering from Bie Jia (abdominal mass resembling a turtle), one should take one sheng of the raw water obtained from washing newly harvested red Shu rice; recovery occurs within two or three doses. It is noted that Shu rice is cold and slightly toxic. Prolonged consumption damages the five zang organs and induces drowsiness. Daoists value this grain highly. Brewing wine from it yields superior results compared to other grains. Additionally, when burned to ash and mixed with oil for application to whip wounds, it prevents suppuration and relieves pain but does not promote healing. If fed to kittens or puppies, their legs become deformed and gait abnormal. It relaxes human sinews and bones and severs blood vessels.
The *Shi Liao Ben Cao* states: Consuming it with Malva verticillata (mallow) leads to chronic disease. Storing dried meat jerky among Shu rice is prohibited. The *Shi Jin* states: Beef must not be eaten with Shu rice and white wine, otherwise Taenia saginata (tapeworm) will develop. The *Qian Jin Fang*: Treats epidemic febrile diseases affecting humans and livestock; for treating smallpox-like sores, boil Shu chaff juice thickly and wash the lesions. Using only a single stalk is ineffective. If the sores are black, crush garlic and apply as a poultice. Alternatively, boil dried Brassica rapa var. parachinensis (Chinese cabbage) for washing. Another prescription: For infant thrush where the child cannot suckle milk, apply Shu rice juice externally. Another prescription: For hematuria during pregnancy, burn Shu chaff stems to ash, and administer with wine using a square-inch measure. The *Zhou Hou Bei Ji Fang*: For poisoning from eating bitter bottle gourds, boil Shu chaff juice to detoxify; drink several sheng until relieved. Another prescription: For burns and scalds not yet ulcerated, mix equal parts of Shu rice and Qu (fermented starter), roast each until scorched, pound them, and apply with egg white. The *Jing Yan Fang*: For chronic heart pain lasting forty years unrelieved, take the water used for washing Shu rice, warm and administer, dosage adjusted to severity. Sun Simiao stated: Shu rice is the grain corresponding to the Lung. It is suitable for lung diseases and primarily benefits qi. Another prescription: Shu rice is beneficial for the pulses but should not be consumed long-term, as it may lead to epilepsy. The *Shi Yi Xin Jing*: Benefits qi, calms the middle, supplements deficiencies, and is suitable for the pulses, but should not be consumed long-term; excessive intake generates heat causing irritability. White Shu rice can be eaten.