（一）主咳逆下气，明目，去头面风。大叶者良。煮食之亦动气，犹胜诸菜。生食发
丹石，不可多食。〔卷·心·嘉〕
（二）其子∶微熬研之，作酱香美，有辛气，能通利五脏。〔证〕
（三）其叶不可多食。又，细叶有毛者杀人。〔证〕
（一）利五脏，轻身益气。〔心·嘉〕
（二）根∶消食下气。甚利关节，除五脏中风，练五脏中恶气。服之令人白净肌细。〔心·嘉〕
（一）治消渴。又发诸风冷。（腹中冷病者不服。）有热者服之，亦不发病，即明其（菜）
性冷。《本草》云“温”，未解。〔心·证〕
（二）又，消食，亦少下气。〔证〕
（三）九英菘，出河西，叶极大，根亦粗长。和羊肉甚美。常食之，都不见发病。其冬
月作菹，煮作羹食之，能消宿食，下气治嗽。诸家商略，性冷，非温。恐误也。〔证〕
（四）又，北无菘菜，南无芜菁。其蔓菁子，细。菜子，粗也。〔证〕
（一）主咳逆下气。〔证〕
（二）其叶性温。用时捣之。治男子阴肿，生捣和醋封之。女人绵裹内，三、四易。〔嘉
·证〕
（三）谨按∶子∶压作油用，亦少破气，多食发心闷。温。补中益气，通血脉，填精髓。
可蒸令熟，烈日干之，当口开。舂取米食之，亦可休粮。生食，止渴、润肺。〔证〕
（一）芥菜主要治疗咳嗽气逆，使气机下行，具有明目功效，能去除头面部的风邪。叶片宽大的品质较好。煮食也会扰动气机，但效果仍优于其他蔬菜。生吃会诱发丹石药毒发作，不可多吃。〔卷·心·嘉〕
（二）芥菜的种子：轻微炒熟后研磨，制成酱料香气美味，带有辛辣气味，能够通利五脏。〔证〕
（三）芥菜的叶子不可多吃。另外，叶片细小且有绒毛的品种会致人死亡。〔证〕
（二）芥菜的根：能消食下气。对关节非常有利，能祛除五脏中的风邪，消除五脏中的恶气。服用后能使皮肤白净细腻。〔心·嘉〕
（一）芥菜能治疗消渴症。但会引发各种风冷病。（腹部有冷病的人不服用。）如果有热证的人服用，也不会发病，这就说明该蔬菜性质寒冷。《本草》中说它是“温性”，我不理解这种说法。〔心·证〕
（三）九英菘，产自河西地区，叶片极大，根部也粗长。与羊肉一起烹饪味道极佳。经常食用，完全不会发病。它在冬季制作成腌菜，煮成羹汤食用，能消化隔宿的食物，降气治疗咳嗽。各家讨论认为，其性质寒冷，并非温热。恐怕是之前的记载有误。〔证〕
（四）另外，北方没有菘菜，南方没有芜菁。蔓菁的种子细小，普通菜子的种子粗大。〔证〕
（二）芥菜的叶子性质温和。使用时将其捣碎。用于治疗男子阴部肿胀，将生叶捣烂后加醋敷贴。女子则用绵布包裹塞入患处，更换三四次。〔嘉·证〕
（三）谨按：芥菜子：压榨取油使用，也有轻微的破气作用，多吃会导致心胸烦闷。性质温。能补中益气，通血脉，填补精髓。可以蒸熟后在烈日下晒干，开口舂米食用，也可以用来辟谷。生吃能止渴、润肺。〔证〕
(1) It mainly treats cough with rebellious Qi and promotes the downward movement of Qi, brightens the eyes, and dispels wind from the head and face. Those with large leaves are of better quality. Boiling and eating it also stirs up Qi, yet it still surpasses other vegetables. Raw consumption induces the toxicity of Danshi (mineral drugs), so it should not be eaten in excess. [Juan · Xin · Jia]
(2) Its seeds: Lightly roasted and ground, they make a fragrant and delicious sauce with a pungent aroma, capable of promoting the free flow of the Five Zang organs. [Zheng]
(3) The leaves should not be eaten in excess. Furthermore, varieties with fine leaves and hairs can cause death. [Zheng]
(1) It benefits the Five Zang organs, lightens the body, and tonifies Qi. [Xin · Jia]
(2) The root: Dissolves food stagnation and directs Qi downward. It is highly beneficial for the joints, expels Wind from the Five Zang organs, and eliminates malignant Qi within the Five Zang organs. Consumption leads to fair and delicate skin. [Xin · Jia]
(1) It treats Xiao Ke (Wasting-Thirst). However, it triggers various Wind-Cold conditions. (Those with Cold diseases in the abdomen should not take it.) If taken by those with Heat syndromes, it does not induce disease, which clarifies that the vegetable's nature is Cold. The *Ben Cao* states it is "Warm," a view I do not understand. [Xin · Zheng]
(2) Additionally, it dissolves food stagnation and has a mild effect on directing Qi downward. [Zheng]
(3) Jiuying Song (a type of Brassica), originating from Hexi, has extremely large leaves and thick, long roots. It tastes excellent when cooked with mutton. Regular consumption prevents disease onset. When made into pickles in winter and boiled into soup, it digests retained food, directs Qi downward, and treats cough. Various scholars discuss its nature as Cold, not Warm. This suggests previous records may be erroneous. [Zheng]
(4) Furthermore, there is no Song Cai (Chinese Cabbage) in the North, and no Wujing (Turnip) in the South. The seeds of Manjing (Turnip) are fine, while the seeds of Caizi (Mustard/Brassica seed) are coarse. [Zheng]
(1) It mainly treats cough with rebellious Qi. [Zheng]
(2) The leaves have a Warm nature. When used, crush them. To treat Yin swelling in men, crush fresh leaves and apply with vinegar as a poultice. For women, wrap in cotton and insert internally, changing three or four times. [Jia · Zheng]
(3) According to careful examination: The seeds: Pressed for oil use; they also mildly break Qi, and excessive consumption causes chest oppression. Nature: Warm. Tonifies the Middle and benefits Qi, unblocks blood vessels, and fills essence and marrow. They can be steamed until cooked, dried in strong sunlight, cracked open, pounded to remove the bran, and eaten like rice; this method can also be used for grain avoidance (Bigu). Raw consumption stops thirst and moistens the Lungs. [Zheng]