《圖經衍義本草》Vol. 11

Tiānmíngjīng (an herb) has a sweet flavor, a cold nature, and no toxicity. It treats stagnant blood, blood masses (lumps formed in the abdomen by stagnant blood), and bleeding in emergencies. It can stop bleeding, promote urination, expel small worms, and relieve impediment disorders (numbness and pain caused by blocked Qi and blood). It clears heat and congestion in the chest, relieves vexing thirst, dispels retained water, and can induce profuse vomiting and diarrhea. Taken over a long period, it can make the body feel light and help it withstand aging. It is also called Maijuging, Hama Lan, Shishou, Tianmenjing, Gongmenjing, Zhilu, Chanchulan, and Jinsheng. It grows on plains and in marshes and is gathered in the fifth month. Yuanyi (moss that grows on walls) can serve as its messenger herb, a medicine combined with it to help bring about its effects.

The Illustrated Classic says: Tiānmíngjīng grows on plains, by rivers, and in marshes; today it is found throughout the Jianghu region. In summer and autumn it sends out stems resembling mint and bears purplish-white flowers. Its leaves look like smaller cabbage leaves. For this reason, people in the south call it “Ground Cabbage.” Its fragrance is like that of an orchid, so it is also called “Toad Orchid”; its shape resembles indigo plants, so it is also called “Toad Indigo.” It tastes sweet and pungent, hence the name “Maijuging.” “Shishou” is the “Liexin” or “Shishou” mentioned in the Erya. People east of the Yangzi River boil and fry silkworm pupae with it. It is gathered in the fifth month. Although this herb is called “Ground Cabbage,” another plant named “Ground Cabbage” is also listed among the inferior-grade medicines in the Bencao.

The Treatise on the Nature of Medicines says: Maijuging can serve as a messenger herb. It tastes pungent and can treat sores, stop bleeding, and treat persistent nosebleeds.

Tao Hongjing says: This herb is what people today call Xixian, also known as Xishou. In summer, its juice can be pressed out and taken to clear heat disorders. But its taste is extremely bitter, whereas this account says it is sweet; perhaps they are not the same plant.

Chen Cangqi says: In the Classic of the Materia Medica, Tiānmíngjīng is also called Maijuging. Su Jing says it is the same as Luhuo Cao. The Erya says “da juqu ma,” and its commentary identifies this as Maijuging; Juqu is the plant now called Qumai. But it is ultimately not Maijuging. The Erya commentary is mistaken here. In his commentary on the “Gouzhao” entry, Master Tao says that there is a plant resembling Langya, with a pungent, foul smell, called “Ground Cabbage,” also known as “Liujin Cao.” It can treat metal-inflicted wounds, such as cuts from blades and swords. He says that Liujin once used this plant. The Record of Strange Gardens recounts that Liu Jin, a man from Qingzhou, shot a deer during the Yuanjia era of the Song dynasty. After opening its entrails, he packed the wound with this plant, and the deer suddenly sprang up. Liu Jin was astonished; when he pulled out the plant, the deer fell down. This happened three times. Liu Jin then secretly took note of the plant and began cultivating it…

It is the principal medicine for treating injuries from falls and blows, which is why it is called “Deer-Reviving Herb.” The account connecting it with the muntjac agrees precisely with this. Both Tao Hongjing’s and Su Jing’s descriptions point to the effects and appearance of “Earth Chrysanthemum.” Since they are referring to the same herb, it is clear that these are not two different plants.

The Tang Materia Medica Commentary says that Deer-Reviving Herb is the “Heavenly Turnip Vine” mentioned in the Supplementary Records. People in the south call it “Earth Chrysanthemum.” It tastes sweet and acrid, so it is also called “Ginger.” Its shape resembles indigo, hence the name “Toad Indigo”; its fragrance resembles that of an orchid, so it is also called “Toad Orchid.”

It can break up blood stasis, promote the growth of flesh, relieve thirst, promote urination, and kill the three worms. It can also dispel various poisonous swellings, boils, fistulas, hemorrhoids, and wounds caused by metal. If a foreign object has pierced the body, or if the skin is itchy or covered in hives that persist for a long time, the herb can be rubbed on the affected area to quickly relieve the itching. Xixian (a medicinal herb) tastes bitter and has a foul smell; Mingjing (a medicinal herb), by contrast, is acrid and fragrant. Their properties are entirely different.

The Erya says, “Liezheng is pig’s head.” The commentary explains that this is the name of a medicine, also called “Wheat-Autumn Ginger.” Guo Pu says that in Jiangdong it is called “Pig’s Head” and can be used to stir-fry silkworm pupae. The Cang Dictionary says that “chao” means to simmer and fry.

Cassia Seeds

(Place of origin: Meizhou)

Cassia seeds taste salty, bitter, and sweet. They are neutral in nature, slightly cold, and non-toxic. They treat green blindness (loss of sight), eye films, red and painful eyes, and tearing; they can also treat bluish-purple discoloration of the lips and mouth. Taken over a long period, they increase Jing and Qi, brighten the eyes, and make the body feel light. Cassia grows in the river valleys and marshes around Longmen; stone cassia grows in Yuzhang. Harvest it on the tenth day of the tenth month, then dry it in the shade for one hundred days. The seeds of the yarrow plant can serve as its medicinal guide. It should not be taken together with hemp seeds.

The Illustrated Materia Medica says that cassia grows in the river valleys and marshes around Longmen, and is now found throughout the country. People also cultivate it in gardens. Its seedlings emerge in early summer and grow to about three or four feet tall. The roots are purplish, and the leaves resemble those of alfalfa, but are larger. In the seventh month it flowers, with yellowish-white blossoms. Its fruit grows in spikes, resembling bluish-green beans with pointed ends. Harvest it on the tenth day of the tenth month, then dry it in the shade for one hundred days.

The Treatise on the Nature of Medicines says that cassia is a ministerial medicine. It benefits the five viscera and can be eaten regularly as a vegetable. It can also clear heat from the liver. Each morning, take one spoonful, rub and wash the seeds clean, then swallow them on an empty stomach. After one hundred days of doing this, one can see in the dark.

Tao Hongjing says that Longmen lies north of Chang’an, and that cassia is now found throughout the country. Its leaves resemble those of water sedge, and its seeds are shaped like horses’ hooves, hence the name “Horseshoe Cassia.” It should be crushed before use. There is also a variety called “Herb Cassia,” which is the seed of qihao and is classified among the inferior-grade medicines.

The Daily Materia Medica says that Horseshoe Cassia supports Liver Qi and replenishes Jing fluid. Mixed into a powder and applied externally, it dispels toxic swellings. Applied to the temples, it treats headaches; placed on the crown of the head, it stops…

For nosebleeds, use seeds of the cassia plant as a pillow. They are said to be better than a black bean pillow, and can also treat head wind and improve eyesight.

Liu Yuxi says: According to the Tang Materia Medica, stone cassia belongs to the same family as mussels and clams, and has a similar shape. The note on purple cowries appears under the entry for “fish and beasts.” Both stone cassia and purple cowries can improve eyesight, which is why both bear the name “cassia.” Folk prescriptions usually use cassia seeds only to treat eye diseases; they are also sometimes used in Daoist cultivation.

The Illustrated Classic of Shu says: The leaves of cassia resemble alfalfa, but are broader. It flowers in summer and forms pods in autumn. Its seeds grow inside the pods and look like horses’ hooves, so among the people it is called “horseshoe cassia.” Today it grows in the areas around Guangzhou and Guizhou. The seeds are gathered in the tenth month and dried in the shade.

The Arcane Essentials from the Outer Terrace records a method for treating blindness that has lasted many years, even to the point that a person can no longer recognize others: take two sheng of cassia seeds, pound them into a powder, and after meals swallow a dose with rice-water gruel. Each dose is one square-inch spoonful, the measure of a small ancient medicinal spoon.

The Extended Materia Medica says: Cassia grows four or five chi tall, and its young shoots can also be eaten as a vegetable in spring. By late autumn it forms pods, with seeds inside shaped like a sheep’s kidney. Today many households in Hunan and Hubei grow it in their gardens; some plant it in the countryside, while others cultivate it in large stands. The Illustrated Classic of Shu says its leaves resemble alfalfa but are broader; this is an accurate description.

Salvia Root

Produced in Suizhou.

Salvia root tastes bitter, is slightly cold in nature, and is non-toxic. It treats pathogenic influences in the heart and abdomen, intestinal rumbling with a low, flowing sound, alternating chills and fever, and accumulations. It disperses abdominal masses, relieves distress and distension in the chest and abdomen, boosts Qi and nourishes the blood, and treats chronic ailments of the heart and abdomen, Qi constraint, stiffness of the lower back and spine, and numbness of the legs and feet. It also dispels wind and lingering heat. Long-term use is beneficial. Salvia root is also called Xichan herb, red salvia, and woody sheep’s milk. It grows in the valleys of Mount Tongbai and around Mount Tai. Its roots are gathered in the fifth month and dried in the sun. Salvia root is incompatible with salt water and is opposed by Veratrum. Here, “incompatible” and “opposed” refer to the traditional materia medica rules governing combinations of medicinal substances.

The Illustrated Materia Medica says: Salvia root grows in the valleys of Mount Tongbai and around Mount Tai. Today it is also found in prefectures in Shaanxi and Hedong, as well as in Suizhou. In the second month, it puts out shoots about one chi tall. Its stems are square and green; its leaves grow in opposite pairs, resemble mint leaves, and are hairy on top. In the third month it flowers, with reddish-purple blooms like those of purple perilla. Its roots are red, about as thick as a finger and more than one chi long; each plant has several roots. They are gathered in the fifth month and dried in the sun. Another account says that roots gathered in winter are better, while those gathered in summer are weak in medicinal potency and inferior.

The Treatise on the Nature of Medicines says: Salvia root is classified as a ministerial medicine and has a mild nature. It treats weakness, pain, and numbness of the legs and feet, and also addresses sudden illness caused by pathogenic influences. It treats the myriad harmful influences and ghostly apparitions, abdominal pain, and rumbling caused by movement of Qi in the abdomen; it also calms the spirit.

Tao Hongjing says: Mount Tongbai is in Yiyang, not the Mount Tongbai near the sea in Jiangdong.

This herb can be found throughout the Tongbai area and in places near Daoist communities. Its stem is square and covered with fine hairs, and it bears purple flowers. People call it “Horse Chaser.” Soaked in wine and taken as a drink, it can treat wind impediment—numbness, pain, or difficulty moving the limbs caused by pathogenic wind. Daoists sometimes use it as well. Recently, people who took it often developed red eyes. Judging from its medicinal properties, it should therefore be hot in nature; the current claim that it is slightly cold is probably mistaken.

The Rihua Bencao says: “It nourishes the spirit and steadies the mind, and promotes the flow of the meridians. It treats cold and heat, taxation injuries, pain in the joints, and stiffness of the limbs; expels pus, relieves pain, and promotes the growth of new flesh; disperses old stagnant blood and nourishes fresh blood; calms the fetus and can also expel a stillborn fetus. It also stops uterine bleeding and treats vaginal discharge, irregular menstruation, blood disorders, irritability, malignant sores, scabies, ringworm, goiters, tumors, swellings, erysipelas, headaches, red eyes, fever, and agitated madness.” It is also called “Mountain Ginseng.”

Xiao Bing says: “Taken after being soaked in wine, it can treat weakness of the legs and feet caused by pathogenic wind. It gives people the ability to chase a galloping horse, so it is called ‘Galloping Horse Herb.’ I have used it myself and found it effective.”

The Shenghui Fang records: “To treat cold conditions that cause pulling pain in the lower abdomen and genital area, accompanied by profuse cold sweats and pain so severe that the patient feels close to death, pound two liang of Salvia root into powder. Take two qian and seven fen at a time, mixed with hot wine.”

The Qianjin Fang records: “To treat bleeding after miscarriage, take twelve liang of Salvia root and decoct it in five sheng of wine until reduced to two sheng. Take one sheng warm, divided into three doses, each taken warm.”

The Meishi Fang records: “To treat scalds from hot oil or burns from fire and relieve the pain, finely chop eight liang of Salvia root and mix with a little water. Take two jin of mutton fat, boil it and strain it three times, then apply it to the wound.” The Zhouhou Fang records the same treatment.

Madder Root

Madder root is bitter, cold in nature, and non-toxic. It treats cold-dampness, wind impediment, and jaundice; replenishes the body’s vital center and stops bleeding; and treats uterine hemorrhage and other forms of bleeding, weakness of the bladder, injuries from falls and sprains, and gu poisoning. Long-term use can strengthen the Jing and Qi and make the body light and healthy. It can also be used to dye cloth red. It is also called “Earth Blood,” “Ru Lu,” “Mao Gui,” and “Qian.” It grows in the valleys of Mount Qiao. Gather the roots in the second or third month and dry them in the sun. It is incompatible with Shu Gu.

The Tujing says that the Lu Ji Cao Mu Shu records: “Ru Lu, Mao Gui, and Qian are all names for madder. In Qi, people call it ‘Qian’; in Xuzhou, they call it ‘Ox Vine.’ Gather the roots in the second or third month and dry them in the sun.”

The Yaoxing Lun says: “Madder root is sweet. It treats the depletion caused by the six extremes, as well as damage to the heart and lungs, vomiting blood, and blood in the stool.”

Tao Hongjing says: “This is the madder now used for dyeing cloth red. It also grows in some eastern regions, but there is little of it, and much less than in the west. Daoist scriptures and prescriptions circulating among the people today say that it is unsuitable for consumption.”

This herb is used because it treats relatively few ailments and is inexpensive. The Book of Odes’ “ru” refers to this herb, which grows on hillsides.

Chen Cangqi says: The root of madder treats gu poison; simply decoct it and drink the liquid. The madder now used to dye cloth red is also written as “qian” or “qian” (two variant forms). The Rites of Zhou says that the Shushi official was responsible for eliminating gu poison and should attack it with “good herbs.” These herbs are wild ginger and madder, both especially effective against gu poison.

The Materia Medica of the Day (Rihua Bencao) says: Madder is sour and astringent in flavor. It can stop nosebleeds, vaginal discharge, postpartum blood dizziness, clotted breast milk, and prolonged menstruation. It also treats intestinal bleeding, hemorrhoids and fistulas, drains pus, heals sores and boils, and treats seminal emission, blood in the urine, and blood stasis from falls and injuries. Decocted in wine, it can also kill gu poison. For medicinal use, chop it and stir-fry it.

Lei Gong says: Do not mistakenly use the root of red willow herb. Its root closely resembles madder root, but it tastes sour and astringent and must not be used as medicine. If taken, it may cause an internal eye disorder and impaired vision. Drink licorice water immediately to counteract the poison, and its toxic effects will dissipate.

Yuxi says: According to the Illustrated Treatise on Materia Medica of Shu, the madder used to dye cloth red has leaves like jujube leaves, pointed at the tip and broader at the base, while its stems and leaves are rough to the touch. Four or five leaves grow opposite one another at each node, and the vine twines around other plants as it grows. The roots are purplish red. Madder grows in many places; harvest the roots in the eighth month.

The Brief Formula for Aiding the People records: To treat vomiting of blood, take one liang of madder, pound it fresh, and sift it into a fine powder. Take two qian at a time. Decoction in one medium cup of water until reduced to seven tenths; let it cool, then drink after a meal.

The Essentials for Treating Cold Damage records: To treat vomiting or diarrhea after gu poisoning, when the blood passed resembles rotten liver, take three liang each of madder root and wild ginger rhizome. Chop them, add four sheng of water, and decoct. Strain out the solids and drink the liquid warm all at once; recovery will follow.

Schisandra

Produced in Yuezhou, an ancient prefecture in the area of present-day Zhejiang.

Schisandra is sour in flavor, warm in nature, and non-toxic. It boosts Qi, treats cough and rebellious Qi, and addresses damage from overexertion and wasting. It also replenishes deficiencies, strengthens Yin, increases men’s Jing, nourishes the Five Viscera, clears heat, and promotes the growth of flesh in the genital area. It is also called “Huiji” and “Xuanji.” It grows in the valleys of Qishan and in Daijun. Harvest the fruit in the eighth month and dry it in the shade. Cistanche can assist its action; avoid using it together with Solomon’s seal. The phrase “sheng wei tou” appears as it does in the original.

The Illustrated Treatise says: Today, schisandra is especially abundant in the prefectures of Hedong and Shaanxi; it is also found around Hangzhou and Yuezhou. It sprouts in early spring, sending out red vines that climb tall trees and grow six or seven chi long. Its leaves are pointed and rounded, like apricot leaves. In the third and fourth months, it flowers with yellowish white blooms shaped like small lotuses. It bears fruit in the seventh month. The fruit is about the size of a pea, green when young and purplish red when ripe.

The Erya says that wei is the same as chizhu; its commentary calls it “five-flavor fruit.” The plant grows as a vine, with clusters of fruit along its stems.

Duan Shu says that it is known by names such as wei and chizhu. Several varieties are now found, and they are broadly similar; the sweetest is the best.

The Treatise on the Nature of Medicinals says that five-flavor fruit can serve as a chief ingredient. It regulates the middle burner, directs Qi downward and stops vomiting, replenishes various forms of deficiency and exhaustion, and gives the complexion a healthy glow. It can also clear heat. For people who are weak and have rebellious Qi together with coughing, five-flavor fruit may be added.

Tao Hongjing says that the best variety now comes from Goguryeo: it has abundant flesh and a sweet-sour taste. The next best comes from Qingzhou and Jizhou; it tastes more sour, and its seeds resemble pig kidneys. Another variety comes from Jianping. It has less flesh, differently shaped seeds, and a bitter taste, but it is also medicinally effective. Five-flavor fruit contains a good deal of oily substance, so it must be dried in strong sunlight before it can be pounded and sifted. Daoist formulas also require it.

The Tang Bencao commentary says that the skin and flesh of five-flavor fruit taste sweet and sour, while the seeds have pungent and bitter tastes, along with a salty taste. Thus, all five flavors are present.

The Rihuazi says that five-flavor fruit can brighten the eyes, warm the kidneys, treat wind, direct Qi downward, and aid digestion. It can be used for cramping caused by cholera, abdominal masses, running-piglet Qi, cold Qi, edema, and regurgitation, as well as distension in the heart and abdomen. It can also relieve thirst and vexing heat, counteract alcohol toxicity, and strengthen the sinews and bones.

Lei Gong says to select small fruits with wrinkled skins. Those with a white powder on the surface, like a coating of frost, and all five flavors—sour, salty, bitter, pungent, and sweet—are genuine.

The Baopuzi says that Yimenzi took five-flavor fruit for sixteen years and came to have a complexion like jade. When he entered water, it did not wet him; when he entered fire, it did not burn him.

The Yanyi says that five-flavor fruit is now found from west of Huazhou all the way to Qinzhou. When the fruit has ripened and turned red, harvest it, steam it until soft, crush it, and strain out the juice. Remove the seeds, then simmer the juice into a thin paste. Add honey according to how sour or sweet it is, and continue heating until the honey is fully cooked. Once cool, store it in a container. People with weak, cold lungs can mix it into a decoction and take it as needed. It can also be made into a preserved fruit, making it convenient to carry on long journeys.

The Bencao Jing says that five-flavor fruit is warm in nature, and therefore holds that eating too much can cause deficiency heat, especially in children. The Treatise on the Nature of Medicinals, however, says that it clears heat; the Rihuazi also says that it warms the kidneys and relieves vexing heat. Later scholars often found these statements puzzling. The Yanyi argues that since five-flavor fruit is used to treat weakness and coldness of the lungs, it does not adopt the claim that it relieves vexing heat. It is also used in formulas that replenish the lower burner. For medicinal use, it may be taken raw; dry it in the sun without removing the seeds.

Whirling Flower

The whirling flower tastes sweet, is warm in nature, and is non-toxic. Its main effects are to boost Qi, remove dark spots on the face, and improve one’s appearance.

The root of this herb tastes pungent. It treats cold and heat in the abdomen and pathogenic influences, and promotes urination. Taken over a long period, it can remove the sensation of hunger and make the body feel light and vigorous. It is also called “Tendon Root”; its flower is also called “Golden Boil” or “Beautiful Herb.” It grows in the marshlands of Yu Province, an ancient administrative region. The root is gathered in the fifth month and dried in the shade.

The Illustrated Herbal says: People in the south all call it “Tendon-Continuing Root.” The plant grows in clumps and trails along the ground. Its leaves resemble those of the taro but are narrower and longer. Its flowers are white, and in summer and autumn they spread across the fields. The root has neither hairs nor joints; after steaming or boiling, it can be eaten and tastes very sweet. Gather the flowers in the fifth month and dry them in the shade; gather the roots in the second and eighth months and dry them in the sun. Nowadays, no one seems to use the flowers. Among the inferior-grade medicines there is another plant called “Inula Flower,” which is not the same herb as the one discussed here.

Tao Hongjing says: People in the east call it “Mountain Ginger,” while people in the south call it “Beautiful Herb.” The root resembles both Duhuo and galangal. It is very effective when boiled and taken for cold pain in the abdomen. Made into pills or powder and taken, it can ward off grain and hunger, allowing one to go without food. Recently, someone returning from the south used this method to have people fast: the longest went half a year, and the shortest a hundred days, without feeling hungry or becoming thin. However, because people have weak resolve and strong desires, it is difficult to take it for a long time. Its leaves resemble ginger leaves, its flowers are red, and it tastes pungent and pleasant; its fruit resembles cardamom. What is called “Whirl Flower” is its flower. It is now abundant in the Shandong region.

Chen Cangqi says: In addition to the established effects of Whirl Flower, eating the root can also relieve hunger. Pounding the root and shoots, squeezing out the juice, and taking it can treat cinnabar toxin—a condition involving red, swollen, hot, and painful skin—and toxic heat in children. The root can also mend tendons and bones and treat metal wounds, meaning injuries caused by knives, swords, and other metal implements. Tao Hongjing’s commentary is mistaken; the Tang commentary is correct.

The Tang Commentary says: This is the Whirl Herb that grows in marshlands. Its root resembles a tendon, which is why it is also called “Tendon Root.” “Whirl” is pronounced xu juan. What Tao Hongjing describes is indeed Mountain Ginger. But in his commentary on the inferior-grade “Whirl Herb,” he also says that this root comes from the areas around Henan and Hebei, resembles chuanxiong, and is used only in medicinal plasters. He now says it resembles galangal, contradicting his earlier account. Moreover, this root tastes sweet, while Mountain Ginger tastes pungent; neither belongs to this category. Whirl Herb plaster is used to treat wind disorders and expel water, and uses only the flower. Calling it “root” may not be entirely wrong, but it must not be confused with Duhuo. Calling the Whirl Herb flower “Golden Boil” and listing it as an alternative name for this plant is also mistaken. The Supplementary Records says that this root can mend tendons and bones.

The Emergency Prescriptions records a method for mending a severed tendon: Take the root of Whirl Herb, wash off the soil, pound it, and apply it over the wound in an amount suited to its size. Replace the dressing once or twice a day until healed. To stop…

Zhun-chang herb, commonly called drumflower, is a species of bindweed found in southern Guizhou. It has a thick stem and large leaves, produces no flowers, and does not climb or trail. The Yanyi considers it a different plant from bindweed.

The Yanyi says that bindweed is a trailing plant, now common in fields around Hebei, western Beijing, and the Guanzhong region. It is difficult to weed out and grows back after hoeing. People call it “drumflower” because its blossoms resemble drums. It flowers in the fourth and fifth months, and some varieties have more leaves. If its roots are cut into one-inch pieces, buried in soil, and watered regularly, new shoots will grow in about ten days. The Shu bencao and Tu jing describe the same plant.

Shechuang Seed

Shechuang seed tastes bitter, pungent, and sweet. It is neutral in nature and non-toxic. It is used to treat swelling and pain in the female genital area, impotence in men, and dampness and itching in the genital area. It can also be used for impediment disorders, restricted joint movement, epilepsy, and severe sores. Accounts of its medicinal properties also say that it warms the middle burner and regulates the downward movement of Qi; warms the womb in women; and enhances sexual function in men. Taken over a long period, it is said to make the body feel light and improve one’s complexion, as well as aid fertility.

Shechuang seed is also known as snake millet, snake rice, huichuang, siyi, shengdu, zaoci, and qiangmi. It grows in the valleys and fields around Linzi. The fruits are gathered in the fifth month and dried in the shade. Accounts of medicinal combinations say it should not be used with peony, croton, or fritillaria.

The Tu jing says that shechuang seed sprouts in the third month, growing two or three feet tall. Its green leaves are finely divided, and it grows in clumps, resembling mugwort. Each stem bears many flower heads clustered together, like wild celery. It blooms with white flowers in the fourth and fifth months, and its flower clusters are also like those of plants with umbrella-shaped flower heads. The fruits are yellowish brown, millet-sized, and light and loose in texture. They are gathered in the fifth month and dried in the shade.

The Yaoxing lun describes shechuang seed as slightly toxic. It can be used for impediment pain and sores caused by deficiency, dampness, or wind in men and women, and can also treat lower back pain in men. Bathing in a decoction is said to relieve discomfort in the genital area caused by exposure to wind and cold, and to enhance sexual function in men. For severe itching over the whole body caused by wind, the decoction can be used as a wash. The text also records its use for toothache and convulsions in children.

Tao Hongjing says that shechuang seed is common in nearby fields and around villages, and that its flowers and leaves resemble miwu. The Tang ben zhu quotes the Erya, which gives “xu” as another name for it.

The Rihua zi records that shechuang seed warms conditions caused by sudden exposure to cold and supports Yang in men and Yin in women. It can also be used for injuries from falls or blows, blood stasis, pain in the lower back and hips, genital sweating, eczema, numbness in the limbs, red or white vaginal discharge, and difficulty urinating.

For internal use in medicinal preparations, first rub off the husks, then take the kernels and lightly stir-fry them to reduce their toxicity. Stir-frying also makes them less pungent. For external washing with a decoction, use the raw herb.

Lei Gong says: To process she chuang zi (Cnidium fruit), first soak it for two days and nights in the natural juices of concentrated indigo and bai bu roots. Remove it and dry it in the sun. Then mix it with raw rehmannia juice and steam it from midday until the hour of the Pig (9–11 p.m.). Dry it in the sun and store it for later use. This medicine is said to strengthen Yang energy, so it is also known by the name “Ghost Examination.”

According to Yuxi and others, the Illustrated Classic of Shu records that she chuang zi resembles the small leaves of chuanxiong. Its flowers are white, and its seeds, like millet grains, are yellowish white. It grows in low, damp places and is now found in many regions. The varieties from Yangzhou and Xiangzhou are of good quality. Gather the seeds, dry them in the sun, and store them for later use.

The Thousand Gold Remedies records that, to treat prolapse of the genital area after childbirth, she chuang zi can be placed in a silk pouch, steamed until hot, and applied as a warm compress to the affected area.

Another prescription says that, to treat ringworm sores in children, grind she chuang zi into powder, mix it with pork fat, and apply it to the affected area.

The Golden Cabinet Formula records a warming vaginal suppository: grind she chuang zi kernels into powder, add a little white powder, and mix until the ingredients adhere to one another. Shape the mixture into a date-sized pellet, wrap it in cotton cloth, and insert it into the vagina. It will naturally produce a sensation of warmth.

Di Fu Zi

Di fu zi (the seeds of di fu) tastes bitter, is cold in nature, and is non-toxic. It treats heat in the bladder and difficulty urinating. It can nourish the body, strengthen Jing (essence), clear heat from the skin, disperse malignant sores and shan jia (abdominal masses and related conditions), and strengthen the genital area. Taken for a long time, it is said to sharpen hearing and vision, make the body feel light, help one endure old age, and give the skin a healthy glow. It is also called di kui and di mai. It grows on level ground, in marshes, and in fields in Jingzhou. Gather the fruits in the eighth or tenth month, then dry them in the shade for later use.

The Illustrated Classic says that di fu zi grows on level ground, in marshes, and in fields in Jingzhou, and is now also found in Shu and the Guanzhong region. Its seedlings grow in shallow soil and reach a height of five or six inches. The roots resemble those of hao. Its stems are red, and its leaves are blue-green, relatively large, and resemble those of jing jie. It flowers with yellowish-white blooms in the third month. Gather the fruits in the eighth or ninth month and dry them in the shade before use.

Tao Yinju believed that the stems and leaves of di fu zi could be made into brooms, while Su Gong said that the seedlings were too delicate for broom-making. Their accounts differ, but the “du sao” referred to by physicians today is di fu zi. Su Gong’s commentary therefore also says that its leaves taste bitter, are cold in nature, and are non-toxic. They can be used for diarrhea and dysentery with red or white discharge, regulate Qi (vital energy), check the bowels and stomach, and counter the toxins of malignant sores. Gather the leaves in the third, fourth, or fifth month.

The Treatise on the Nature of Medicines says that di fu zi is one of the chief medicines and is also called yi ming. Taken together with yang qi shi, it can treat male impotence. It can also boost Qi and strength, treat swelling of the scrotum, and clear heat-wind. It may also be decocted for bathing.

Tao Hongjing, a physician and pharmacologist of the Southern Dynasties, says that many of these plants can still be found in the fields today. People generally use their stems and leaves to make brooms. The seeds are tiny and can be added to tonic pills and powders, but Daoist cultivation texts say they are unsuitable for use.

A note in the Tang Materia Medica says that difuzi grows in the fields and is locally called “ground-wheat grass.” Its leaves are fine, its stems reddish, and it grows mostly in cultivated fields. The seedlings are very delicate and cannot withstand being lifted. The claim that it can be used to make brooms may come from mistaking it for another plant. The Supplementary Records say that its crushed juice can treat bloody dysentery. Used as an eye wash, it can clear heat, dimness, and night blindness from the eyes. Ash from the burned plant is also good for treating dysentery. In the north, people also call it “drool-cloth grass.”

The Essential Secrets from Beyond the Office records a remedy for eye pain, something in the eye, or sudden eye injury accompanied by heat and dimness: put the white juice of difuzi into the eye. Another prescription treats burning heat and pain in the hands and feet: take three liang of difuzi, add four sheng of water, and boil until two and a half sheng remain. Divide into three portions and take one dose each day.

The Handbook of Prescriptions for Emergencies records a treatment for lower-back pain that has recurred for years and often worsens: gather difuzi seeds in the sixth or seventh month, dry them in the sun, and grind them into powder. Take one fangcun spoonful (about a small teaspoon) with wine, five or six times a day.

The Secret Record of Mother and Child records a treatment for urinary dribbling in pregnant women, accompanied by frequent scant urination, burning pain, soreness, and burning heat and pain in the hands and feet: take twelve liang of difuzi, add four sheng of water, and boil until two and a half sheng remain. Divide into three portions and drink warm.

Yang’s Record of Childbirth and Nursing records a treatment for frequent urination, or for burning pain and soreness during urination, accompanied by burning heat and pain in the hands and feet: take three liang of difuzi, add four sheng of water, and boil until two and a half sheng remain. Divide into three portions and take.

Qiansui lei (also called geli in ancient texts, a climbing vine)

Yanzhou.

The juice of qiansui lei tastes sweet, is neutral in nature, and is non-toxic. It is said to replenish the Five Viscera, strengthen the vital force, mend sinews and bones, promote the growth of flesh, and dispel various impediments that cause numbness and pain in the limbs. Taken over a long period, it can make the body feel light and agile, reduce hunger, delay aging, and open the spirit to clear understanding. It is also called leiwu and grows in the valleys of Mount Tai.

The Illustrated Classic says that qiansui lei grows in the valleys of Mount Tai. It is a vine that twines around trees. Its leaves resemble grape leaves but are smaller. Its stems are gathered in the fourth month; the juice pressed from them is white and sweet. It flowers in the fifth month, bears fruit in the seventh, and its seeds are gathered in the eighth. The fruit is bluish-black with a slight reddish tinge. In winter, only its leaves fall. It is the geli mentioned in the Classic of Poetry. Su Gong identified it as yingyu vine, which is a serious error; Tao Hongjing and Chen Cangqi give the most accurate accounts.

Tao Hongjing says this plant is a vine that grows on trees. Its leaves resemble “ghost screens,” and its tendrils coil around the trees. Its juice is white. People no longer identify or use this plant in folk practice or in medical prescriptions.

A vine is mentioned in several places in the Immortals’ Scripture, but neither Daoists nor ordinary people, whether near or far, recognize it. There is nothing especially strange about it; few people have bothered to study it, seek it out, and identify it.

The Treatise on Plants and Trees says that it is also called “ju gu,” that its vines grow and spread without end, and that its red fruit is edible. A commentary on the Book of Odes says it is a plant like the kudzu vine. Because it grows large and coils and spreads, some people call it “thousand-year creeper.” It is quite wrong to identify the “thousand-year creeper” as “ying yu.”

The Rihuazi says that this plant tastes sweet and sour, relieves thirst, and is mild in nature. Older, larger plants are best, and both the stems and leaves can be used. It is also called the “ying yu vine.”

The Yanyi says: At the end of the Kaiyuan era under Emperor Xuanzong of the Tang, someone sought out the reclusive Jiang Fu. Hearing that he was nearly a hundred years old, the emperor summoned him to the Jixian Institute. Jiang Fu claimed that taking ivy could turn white hair black and, in time, grant long life. Ivy grew around Tai Lake and the Zhongnan Mountains, where it could often be found. The emperor sent people to gather a large quantity, gave it to his senior officials, and ordered people throughout the realm to seek it out. He also appointed Jiang Fu as Grand Master of Silver and Azure Luster and gave him the title “Master of Harmony and Purity.”

Jiang Fu also said that in the Zhongnan Mountains there was something called “drought lotus root” that could prolong life if eaten and resembled kudzu starch. The emperor had some brought in, made it into soup cakes, and gave them to his ministers. Gan Shoucheng, a general of the Right Agile Cavalry, pointed out that the so-called ivy was the “thousand-year creeper,” and the so-called drought lotus root was “Du Meng”—both things that Daoist practitioners and physicians had long since stopped using. Jiang Fu had merely changed their names and presented them as marvelous. Some people in the community soaked the vine in wine and drank it, and many died suddenly. The emperor then ordered this practice stopped. Ashamed, Jiang Fu said he would go to Mount Lao to seek medicinal substances, then fled. This account is recorded here so that later generations may resolve their doubts.

Jing Tian

Jing Tian tastes bitter and sour, is neutral in nature, and is non-toxic. It treats high fever, burns, feverish restlessness, harmful influences, various forms of gu toxicity, scabs and skin diseases, alternating chills and fever, and painful obstruction caused by wind and dampness. It may also be used for various forms of deficiency and weakness. Its flowers treat red and white vaginal discharge in women. Taking it can make the body feel light and the eyes clear; long-term use is said to open communication with the spirits and prevent aging.

Jing Tian is also called “Fire Guard,” “Mother of Fire,” “Fire Rescuer,” “Fire Holder,” and “Fire Caution.” It grows in the mountain valleys of Mount Tai. Gather it on the fourth day of the fourth month or the seventh day of the seventh month, then dry it in the shade.

The Illustrated Classic says: Jing Tian grows in the mountain valleys of Mount Tai and is now found throughout the north and south. People often plant it in their courtyards or grow it in pots on their rooftops, supposedly to ward off fire; hence it is also called “fire-caution herb.” In spring it sends up young shoots. Its leaves resemble purslane leaves but are larger, and grow in successive layers up the stem. The stem is fragile. In summer it bears tiny reddish-purple flowers, and after autumn it withers.

Tao Hongjing says that people today all grow Jing Tian in pots and place them on rooftops, supposedly to prevent fires.

Firebane plant, also called caution-fire herb or orpine, can be used to treat wounds caused by knives and swords and to stop bleeding. It can also be used to bathe children and ease agitation and heat.

The Rihuazi says that orpine is cold in nature. It can treat agitation and heat in the heart, mania, red eyes, headache, alternating chills and fever, painful swelling caused by wind-evil, and leukorrhea in women.

Yuxi’s note: The Illustrated Materia Medica of Shu says that the leaves of caution-fire herb resemble purslane, but are larger. The Treatise on the Nature of Medicinals says that orpine is slightly toxic. It can treat wind rash, evil zhu (a category of contagious or persistent illnesses described by the ancients), sores and ulcers, childhood erysipelas (a condition involving red, painful swelling of the skin), and febrile convulsions. Its flowers can improve eyesight.

The Waitai Secret Essentials records this treatment for wind rash: Take one jin of caution-fire herb, crush it and squeeze out the juice, then apply it to the affected area. Press and rub it with a heated object, repeating several times.

The Thousand Gold Pieces Formula records this treatment for childhood erysipelas: Take a handful of fresh caution-fire herb, crush it and squeeze out the juice. Wipe the affected area with the juice and apply it as a poultice—ten times during the day and three or four times at night. The Tan Family’s Pediatric Formulas gives the same treatment.

The Yang Family’s Formulas for Childbirth and Nursing records this treatment for “smoke-fire erysipelas,” a kind of erysipelas that reddens the skin like fire. It begins on the back or appears along the sides of the torso or on both feet, making the skin fiery red. Take orpine and one liang of pearl powder, crush and mix them into a paste, and apply it to the affected area. Another formula treats “firefly erysipelas,” a kind that begins on the head: crush caution-fire herb, mix it with vinegar, and apply it.

The Yan Yi says: Tao Hongjing once mentioned that people of his time planted orpine in pots and kept it on their rooftops. This shows that it was an herb. He also said that outside Guangzhou city stood a large tree, so thick that three or four people could encircle it with their arms, which was called “caution-fire tree.” His use of phrases such as “I have heard” shows that he had not seen it himself and was probably repeating a rumor. Tao Hongjing believed the story too readily, though that does not necessarily mean he was mistaken. Orpine is easy to grow: break off a branch, plant it in the soil, and water it regularly; it will take root in about ten days. Grind it thoroughly to extract its juice and apply it to burns; it works very well. Or dry it in the sun, grind it to a powder, mix it with water, and apply it to areas made red and swollen by wind-evil that often feel hot.

Yinchenhao

Yinchenhao is bitter in taste, neutral and slightly cold in nature, and non-toxic. It treats wind-dampness, alternating chills and fever, pathogenic influences, accumulations of heat, and jaundice that yellows the whole body and obstructs urination. It can also clear heat from the head and remove concealed accumulations within the body. According to the old texts, long-term use can make the body light and strong, boost vital energy, slow aging, give the complexion a fair, radiant glow, and prolong life. White hares eat it. Yinchenhao grows in the mountains, hills, and on sloping banks around Mount Tai. It is gathered in the fifth month and around the Beginning of Autumn, then dried in the shade for later use.

The Illustrated Materia Medica says: In Jiangning Prefecture there is another kind of yinchen, with larger leaves and thicker roots that are yellowish white. It flowers and bears fruit in summer. In Jie Prefecture there is another kind, called white hao.

Its appearance is also like that of blue-green mugwort, but the undersides of its leaves are white. Plants grown locally can also be used as medicine.

Southern physicians use several kinds of “mountain yinchen.” The Bencao records only “yinchen hao,” not “mountain yinchen.” Its commentary says that the leaves of yinchen hao resemble those of mugwort, but are denser and finer. Today, the mountain yinchen spoken of around the capital and in the north is this plant.

General medical formularies use mountain yinchen to treat head ailments, resolve cold damage, induce sweating, clear stagnant Qi between the joints, transform phlegm, relieve congestion in the chest and diaphragm, and treat fatigue. Various authorities say that cultivated yinchen can also release the exterior and reduce fever, clear the chest and diaphragm, and dispel vexation in the chest. Physicians use it less often, but it can be ground into powder and taken with water. The Bencao does not record cultivated yinchen; this use appears only in folk prescriptions.

Yinchen hao must be another plant, with different therapeutic effects, so it should not be identified with mountain yinchen. This claim may not be reliable, however; judging solely by its medicinal effects, the kind produced south of the Yangtze is better.

The Yaoxing Lun says that yinchen hao is bitter and pungent, slightly toxic, and can treat eye disorders, jaundice throughout the body, and reddish urine.

Tao Hongjing says that this plant is now found everywhere. It resembles mugwort, with dense, fine leaves; its stems do not wither in winter, and it grows again in spring. It is used only to treat jaundice. He also cites the Xianjing, which says that white hao is eaten by white rabbits and that eating it can make one an immortal. Yinchen is now also described as white hao, but this is probably a mistake.

Chen Cangqi says that, in addition to its established effects, yinchen can clear the joints and dispel lingering heat, and can be used for cold damage. Though it belongs to the hao family, its young shoots are small and fine; they survive the winter and grow again from the old shoots the following year. Hence the name “yinchen”; the word “hao” was added later. He specifically notes that this is not the yinchen used as a vegetable.

The Rihuazi says that stone yinchen is bitter, cool in nature, and non-toxic. It can treat seasonal epidemic fevers, mania, headache, dizziness, eye pain caused by wind pathogens, miasmatic malaria, and abdominal masses in women. It can also be used for stupor and oppression, or when the breath weakens after an injury. It is also called yinchen hao or mountain yinchen, and grows in Hezhou and on the ridges of the southern mountains.

Lei Gong says to select plants whose leaves have eight pointed lobes. After gathering them, dry them in the shade, remove the roots, and cut them into pieces. Do not let them come into contact with fire.

The Qianjin Fang records: For itching, sores, or scabies and ringworm caused by wind pathogens throughout the body, take an appropriate amount of yinchen, boil it into a strong decoction, and wash the affected area. It will heal quickly.

The Shiyi Xinjing records: Yinchen can clear intense heat and treat jaundice, headache from cold damage, wind-heat, and miasmatic disease, and can promote urination. It may be chopped and cooked into a soup, or eaten raw.

The Extended Explanation says: Inchenhao (a medicinal plant) is highly effective for severe fever caused by cold damage when jaundice develops and the body and face turn yellow.

A monk’s sweating treatment for cold damage had not been thorough, leaving residual heat inside him. His body and face turned yellow, and he frequently had a fever. He remained ill for more than a year. The doctors treated his condition as “food jaundice,” an old term for a certain kind of jaundice, but the medicine was unsuitable and his condition did not improve. On questioning him, they learned that his appetite had not diminished. He was therefore given the following prescription: three fen each of mountain inchen and mountain gardenia, and four qian each of qinjiao and shengma, ground into powder. For each dose, take three qian, add four ge of water, and boil until reduced to two ge. Strain out the herbs and drink warm after a meal, continuing until the condition improves. After five days, his illness had eased by one third; after ten days, by two thirds; and after twenty days, he had recovered completely. Since inchenhao is the chief ingredient in this prescription, it is recorded under the entry for inchenhao.

Du Ruo (a fragrant medicinal herb)

Du Ruo tastes pungent, is slightly warm in nature, and is non-toxic. It treats Qi surging upward from below the chest and flanks and warms the middle burner. It is also used for headaches, swelling of the head, excessive nasal discharge and tearing, dizziness and collapse, and blurred vision caused by wind evils entering the cranial opening. It can also relieve pain and remove bad breath. Taken over a long period, it benefits Jing and Qi, brightens the eyes, makes the body feel light, and helps prevent forgetfulness. Its other names are Du Heng, Du Lian, Bai Lian, Bai Ling, and Ruo Zhi. It grows in river valleys and wetlands around Wuling and in Yuanju. The roots are gathered in the second and eighth months and dried in the sun. It combines well with magnolia flower and asarum, but should not be combined with bupleurum or qianhu.

The Illustrated Classic of Materia Medica says: Du Ruo grows in river valleys and wetlands around Wuling and in Yuanju, and is now also abundant in the Jianghu region. Its leaves resemble ginger leaves, and its flowers are red. Its roots resemble lesser galangal, but are smaller and pungent in taste; its fruit resembles cardamom. The roots are gathered in the second and eighth months and dried for later use. On careful examination, although Du Ruo has Du Heng as one of its other names, there is a separate entry for Du Heng among the middle-grade medicines. Du Heng is the “tu lu” mentioned in the Erya, whereas Du Ruo is the “Chu Heng” mentioned in the Guangya.

Tao Hongjing says: This herb is now found in many places. Its leaves resemble ginger leaves and have veins. Its roots resemble lesser galangal, but are thinner and pungently fragrant; they also closely resemble the roots of Inula, so the two are easily confused, though their leaves differ slightly. The Songs of Chu says, “The mountain dweller, ah, fragrant Du Ruo.” The Du Ruo referred to here has Du Heng as one of its other names. The Du Heng found today is a different plant and does not resemble it.

Lei Gong says: When using this herb, do not mistake the root of duckweed for it. The two do indeed look alike, but their medicinal flavors and effects differ. To prepare it, after gathering Du Ruo, scrape away the yellowish-red outer skin with a knife…

After processing, dry it in the sun. First chop the medicinal material into small pieces, place it in a medicine pouch made from three layers of silk gauze, and leave it to dry in a cool place. Before use, soak it in honey overnight. The next morning, take it out and let it drain.

Liu Yuxi says: According to the Shu Bencao and the Tujing, this plant’s shoots resemble those of lesser galangal. Its flowers are yellowish red, and its fruit is red, about the size of a Chinese date, with seeds inside that resemble cardamom. Today, the produce from Xiangzhou and Lingnan is considered best.

Sha Shen (glehnia root) is produced in Zizhou and Guizhou.

Sha Shen tastes bitter and is slightly cold in nature; it is non-toxic. It treats accumulations of blood, palpitations, and disorders caused by disrupted Qi flow. It dispels alternating chills and fever, strengthens the Spleen and Stomach, and boosts Lung Qi. It can treat obstruction in the Stomach, pain in the chest and abdomen, stagnant pathogenic heat, headache, and pathogenic heat between the layers of the skin. It nourishes the Five Organs and strengthens the body; taking it over a long period benefits health.

Sha Shen is also called Zhi Mu, Ku Xin, Zhi Qu, Hu Xu, Bai Shen, Shi Mei, and Wen Xi. It grows in the mountain valleys of Henei and in the hilly regions around Yuanju and Banyang. Its roots are gathered in the second and eighth months and dried in the sun. Sha Shen is incompatible with Fangji and counteracts Lilu.

The Tujing says: Today Sha Shen is produced in Zizhou, Qizhou, Luzhou, and Suizhou, and is also found in the prefectures of the Jianghuai and Jinghu regions. The plant grows one or two chi tall in clumps among mountain cliffs. Its leaves resemble those of wolfberry, with forked serrations along the edges. It flowers purple in the seventh month. Its root resembles that of mallow, is about as thick as a tendon, and is best when reddish yellow on the outside and white and firm within. The roots are gathered in the second and eighth months and dried in the sun. Some traditional prescriptions use Sha Shen by itself. Ge Hong records that when a hernia comes on suddenly, causing severe, twisting pain that pulls from the lower abdomen to the genitals, with cold sweats and near-collapse, one may pound Sha Shen and sift it into a powder, then take one square-inch spoonful—the measure used in ancient times—with wine. It is said to bring rapid relief.

The Yaoxing Lun says: Sha Shen, used as an assistant ingredient, dispels wind in the skin and muscles and treats hernias with a dragging sensation, persistent drowsiness, and other symptoms. It also nourishes Liver Qi and allows wind Qi within the Five Organs to flow freely.

Tao Hongjing says: Sha Shen now grows nearby as well, in clumps, with leaves resembling those of wolfberry. The roots are best when white and firm. Sha Shen and Ren Shen are collectively known as the “Five Shens.” Their forms are not entirely alike, but their therapeutic effects are quite similar, which is why both names include the character “shen.” There is also Zi Shen, whose proper name is Mu Meng; it is classified among the middle-grade medicines.

The Tang Ben Zhu says: Zi Shen and Mu Meng are distinct medicines, not alternate names for the same one. Sha Shen from Huazhou is now considered of good quality.

The Rihua Zi says: Sha Shen strengthens what is deficient and relieves palpitations and agitation, nourishing the Heart and Lungs. It can also treat various severe sores, scabies, ringworm, and itchy skin, and helps expel pus and reduce toxic swelling.

Xu Changqing is produced in Zizhou and Sizhou.

Xu Changqing (a regional medicinal name) tastes pungent, is warm in nature, and is non-toxic. It treats ghostly apparitions and harmful entities, various spirits and monsters, Gu toxins, epidemic illnesses, malign Qi, and warm malaria. Taken for a long time, it strengthens the body, makes it feel light, boosts vital energy, and prolongs life. It is also called Ghost Courier. It grows in the valleys of Mount Tai and Longxi and is harvested in the third month.

The Illustrated Canon says: Xu Changqing grows in the valleys of Mount Tai and Longxi, and is now also found around Zizhou, Qizhou, and the Huai and Si rivers. Green shoots emerge in the third month. Its leaves resemble small mulberry leaves, growing in opposite pairs, with a glossy, lustrous surface. It bears seeds in the seventh and eighth months; these resemble small seeds of the milkweed vine.

Tao Hongjing says: Several different medicinal plants are called Ghost Courier. The Xu Changqing used by people today has roots resembling those of Asarum: small, short, and flat, with a similar smell. The Ghost Courier used in the present Dog Spine Powder is meant to strengthen the lower back and legs. This suggests that the plant used is Xu Changqing, not Ghost Arrow or Red Arrow.

The Tang Materia Medica says: This herb’s leaves resemble willow leaves and grow in opposite pairs, with a sheen. It is found throughout the country beside rivers and marshes. Its roots resemble those of Asarum but are somewhat thicker and longer, and have a distinct smell. It is incorrect for people today to use Xu Changqing in place of Ghost Courier; another kind of Ghost Courier will be listed separately below.

Lei Gong says: Once the thick roots of Xu Changqing have been gathered, mix in a little honey to moisten them thoroughly. Place them in a container and steam them for three periods of fu (a traditional timekeeping term for an extended period of steaming). Dry them in the sun before use.

Yuxi says: According to the Illustrated Canon of Shu, Xu Changqing’s shoots resemble wheat, and its leaves grow in opposite pairs. The shoots are green in the third month; it bears seeds in the seventh and eighth months, resembling small seeds of the milkweed vine. The shoots turn yellow in the ninth month and wither in the tenth. The plant grows in low, damp areas between rivers and marshes and is found everywhere. It is harvested in the eighth month and dried in the sun.

Shilongchu (a regional medicinal name) tastes bitter and is slightly cold in nature, though some say it is slightly warm. It is non-toxic. It treats malign influences in the chest and abdomen, difficulty urinating, urinary dribbling, and urinary retention. It is also used for wind-damp, ghost infestation (an illness attributed in ancient times to malevolent spirits), and malign toxic influences. It can also replenish internal deficiency, treat distension and fullness, loss of moisture in the skin, and sweating, and relieve heat and pain in the shaft (the urethra). Taken for a long time, it replenishes weakness and emaciation, makes the body feel light, sharpens hearing and eyesight, and prolongs life. It is also called Dragon’s Whiskers, Grass Sequel-root, Dragon Pearl, Dragon Blossom, Suspended Rush, and Poison Grass. Those with nine joints and a strong flavor are considered best. It grows in wet places in the valleys of Liangzhou. The stems are harvested in the fifth and seventh months and dried in the sun.

Tao Hongjing says: The stems of Shilongchu are green and slender, with joints running along them, and they bear red fruit. It also grows nearby, beside water and rocks. It resembles the dragon’s-whisker grass used for weaving mats around Dongyang, but has more joints.

Chen Cangqi says that when a mat made from long-whisker grass has been used for a long time and accumulated a great deal of grime, one can boil a square foot of the grass and drink the liquid to treat strangury—urination that is scant and difficult—as well as sudden urinary retention. This grass is found in Fenzhou today and is also common elsewhere.

A note in the Tang Materia Medica, quoting the Supplementary Records of Famous Physicians, says that this grass is also called “Fangbin” and can treat roundworms and indigestion. The Tang Materia Medica, citing another version of the Supplementary Records of Famous Physicians, also says that the grass is slightly warm in nature. Yet in current practice it clears heat patterns, so it does not seem to be warming.

Su Yuxi, quoting the Illustrated Classic of Shu Materia Medica, says that the stems of long-whisker grass are fine as threads and grow in clumps; it is commonly known as “long-whisker grass.” It is found everywhere. The roots are gathered in the eighth or ninth month and dried in the sun for later use.

Yunshi

Yunshi is pungent and bitter in flavor, warm in nature, and non-toxic. It is used to treat diarrhea, dysentery, and intestinal discharge of pus and blood. It can kill worms and the poisons of gu, dispel malign influences and stagnant qi, relieve pain, and treat alternating chills and fever as well as wasting thirst. Its flowers can be used against what is called “seeing ghosts” and against spirits and monsters. Eating too much can make a person run about wildly; it is also said to kill spirits and monsters and to make water flow downward. Burning it can summon ghosts. Taken over a long period, it can make the body light and nimble, open communication with the spirits, and prolong life. It is also called Yuanshi, Yunying, and Tiandou. It grows in the mountain valleys of Hejian. It is gathered in the tenth month and dried in the sun.

The Illustrated Classic says that yunshi grows in the mountain valleys of Hejian and reaches five or six feet in height. Its leaves resemble those of the sophora tree but are narrower and longer, and its branches bear thorns. The young plant is called “stinking grass” or “sheep-stone-seed grass.” Its flowers are yellowish white, and its fruit is about the size of hemp seeds and yellowish black; it is commonly called “horse bean.” Older accounts say it is gathered in the tenth month and dried in the sun. Nowadays, some people gather the young plants in the third or fourth month and the fruit in the fifth or sixth. The fruit withers and falls after its season, and it is commonly used in prescriptions for treating malaria.

Tao Hongjing says that yunshi is now found everywhere. Its seeds are tiny, like those of tinglizi, but smaller and blacker; the fruit also resembles henbane. He has never seen any specific method for burning yunshi to summon ghosts.

A note in the Tang Materia Medica says that yunshi seeds are about the size of millet grains or hemp seeds, yellowish black, and bean-like, which is why the plant is also called “Tiandou.” It grows in clumps beside wetlands and reaches five or six feet in height. Its leaves resemble those of fine-leaved sophora or alfalfa, and its branches have fine thorns. People commonly call the young plant “grass yunmu.” Tao Hongjing’s comparison to tinglizi is inaccurate.

Lei Gong says that when using yunshi, first gather and roughly pound it, then mix it with whole yushi. Steam the mixture for one day, then take it out for use.

Su Yuxi, quoting the Illustrated Classic of Shu Materia Medica, says that yunshi has leaves resembling fine-leaved sophora, yellowish-white flowers, pods like soybeans, and greenish-yellow seeds about the size of hemp seeds. It is now found throughout level grasslands and wetlands. The fruit is gathered in the fifth or sixth month.

Wangbuliuxing

Wangbuliuxing (a Chinese medicinal herb traditionally believed to promote menstruation and lactation, and to aid discharge) tastes bitter and sweet. It is neutral in nature and non-toxic. It is used chiefly for metal-inflicted wounds, such as those caused by knives or swords. It can stop bleeding and relieve pain, draw out foreign objects embedded in the body, dispel wind impediment, disperse internal cold, and ease distress in the heart, nosebleeds, abscesses and severe sores, and fistulous sores. It is also used when women have difficulty producing breast milk after childbirth or experience obstructed labor. The original text further says that long-term use can make the body light and vigorous, slow aging, and extend life. The plant grows in mountain valleys around Mount Tai and is gathered in the second and eighth months.

The Illustrated Materia Medica records that Wangbuliuxing grows in the valleys of Mount Tai, and is now also found in Jiangsu, Zhejiang, and near the Yellow River. Its stems and shoots are green and grow to a height of about seven or eight cun or more. The root is yellow and resembles shepherd’s purse root. The leaves are pointed and shaped like small spoons; some also resemble locust-tree leaves. In the fourth month, yellowish-purple flowers bloom along the stems. They resemble cabbage seeds and also pig-indigo flowers. The shoots and stems are gathered in the fifth month and used after being dried in the sun. Among the people, it is also called “Scissors Golden Herb.” The variety from Hebei has round leaves and red flowers, differing somewhat from the description here.

Zhang Zhongjing’s “Eight-Ingredient Wangbuliuxing Powder” for treating metal-inflicted wounds is applied as a powder to small wounds; for large wounds, the medicine is taken by mouth. Women in childbirth also take this formula. The Zhengyuan Guangli Formula records that Wangbuliuxing Decoction can treat various forms of wind-induced convulsions. Tao Yinjü says that people in different places sometimes mistake it for knotweed, but this is not so. Its leaves resemble those of the Chinese lantern plant, and its seeds resemble cabbage seeds. It is often included in formulas for treating abscesses and fistulous sores. According to Rihua, Wangbuliuxing can be used for sores on the back, wandering wind, wind rash, menstrual irregularities, and difficult labor. Its roots, shoots, flowers, and seeds can all be used medicinally. It is also known by names such as “Forbidden Palace Flower” and “Scissors Golden Flower.”

Lei Gong says that after gathering it, first mix it evenly and steam it from the hour of the Snake until the hour of the Goat. Remove it, soak it overnight in sour rice-washing water, then take it out the next day and dry it over a low fire for use.

The Mei Master’s Formula records that when a bamboo or wooden splinter becomes embedded in the flesh, cannot be removed, and causes pain, Wangbuliuxing can be ground into a fine powder and taken with warm water, one square-inch spoonful, a traditional small medicinal measure. It is said that the splinter will then be expelled.

Diburong (a medicinal herb also known among the people as “Detoxifying Seed”) tastes bitter, is very cold in nature, and is non-toxic. It is used chiefly to counter gu poison, relieve vexing heat, and ward off miasma. It is also used for throat obstruction and phlegm toxins. It grows in mountain valleys around Shanxi and can be gathered at any time.

The Illustrated Materia Medica records that Diburong grows in Rongzhou. It tastes bitter, is very cold in nature, and is non-toxic. It is a climbing plant with green leaves resembling those of the apricot tree. The leaves are relatively large, thick, and firm, and do not fall in winter. It has no flowers or fruit. Its roots are yellowish white, with somewhat rough outer skin, and join together in chains. They are round and large, like medicinal pills. It can counter gu poison, ward off miasma, and treat throat obstruction. Local people also call it “Detoxifying Seed.”

Feilian (a medicinal plant) tastes bitter and is neutral in nature, with no toxicity. It is chiefly used to treat fever in the joints, heaviness and aching in the lower legs, dizziness, and a heavy feeling at the crown of the head. It is also used for symptoms that arise when pathogenic wind invades the skin, such as pain like a bee sting or needle prick, or tiny hot sores resembling fish roe. It can also be used for abscesses and sores, hemorrhoids, and damp impediment. It stops coughs caused by pathogenic wind and promotes the flow of breast milk. Taken over a long period, it is said to make the body light and strong, increase strength, sharpen the eyesight, and delay aging. It may be boiled for use or dried.

Feilian is also known as Loulu, Tianqi, Fuzhu, Feiqing, Futu, Feizhi, and Muhe. It grows in the river wetlands of Henei. The roots are gathered in the first month, and the flowers in the seventh and eighth months, then dried in the shade. The flowers are considered the better medicinal part. It should not be used together with ephedra.

Tao Hongjing says that Feilian grows in every region and resembles Ku’ai. Its leaves grow close to the stem and are rather thin, with notched edges like arrow feathers; its flowers are purple. Folk remedies hardly use it, but Daoists take its stems and branches, believing it can bring longevity. It is also used to prepare the “pillow prescription for eyesight,” a remedy related to vision. Another medicine is now also called Loulu, so Loulu must be one of Feilian’s alternative names.

Su Song says that the Illustrated Materia Medica of Shu records: Feilian’s leaves resemble Ku’ai, its stems are like soft feathers, its flowers are purple, and its seeds are covered in white down. Today it grows across the flat plains of many regions and is gathered in the fifth and sixth months.

Xiao Bing says that for childhood malnutrition with abdominal distension and diarrhea, Feilian can be ground into powder and taken with rice-washing water, with good results. The Supplement to the Essential Prescriptions Worth a Thousand Gold records: To treat malnutrition that has eaten away at the mouth, teeth, or lower body, burn Feilian hao to ash, grind it finely, and sift it. Take two qianbi measures and apply the powder to the painful area. The application will hurt, and the patient must endure it; if it causes no pain at all, the condition is not malnutrition. The worms in the lower body will be as thick as horsehair, intertwined, and will emerge in great numbers. Continued treatment for ten days brings a cure, and after twenty days the patient returns to normal.

Lancar (a medicinal plant) tastes pungent and is neutral in nature, with no toxicity. It is used to treat difficulty urinating, kill gu toxins—poisonous or disease-causing agents described by the ancients—ward off ill omens, and clear accumulations of phlegm in the chest. Taken over a long period, it is said to increase strength, make the body light, delay aging, and open the way for the spirit to communicate clearly. Lancar is also known as Shuixiang. It grows in the ponds and marshes of the Dawu region and is gathered in the fourth and fifth months.

The Supplementary Discussions say that different authorities give conflicting accounts of Lancar, showing that it was not yet clearly understood at the time; the matter therefore remained unsettled. Its leaves have no fragrance, while its flowers are fragrant. Today it grows abundantly in the mountain valleys around Jiangling, Dingzhou, and Lizhou. It is rarely found in the flat fields beyond the mountains and mostly grows in damp, shaded places. Its growth in secluded mountain valleys further clarifies its habitat.

Lancar’s leaves resemble those of maidong. They are broad and tough, one or two feet long, and remain green throughout the year. The flowers are yellow, with tiny purple spots in the middle of the leaves. The variety that flowers in spring is called Spring Orchid and has a deeper color; the one that flowers in autumn is called Autumn Orchid and is paler. Autumn Orchid is somewhat harder to gather. Both Spring Orchid and Autumn Orchid can be transplanted into small pots.

Place it beside your seat. When it flowers, its fragrance fills the whole room, and its scent is unlike that of other flowers. Bai Juyi of the Tang dynasty wrote a poem about planting orchids and not planting mugwort, precisely because orchids are like this. Today, I have not yet seen anyone use this kind of orchid. According to the Bencao Jing and Su Gong’s commentary, it blooms with white flowers in the eighth month. This refers to Zelan.

Honeysuckle vine, also called golden-and-silver flower, tastes sweet, is warm in nature, and is non-toxic. It treats alternating chills and fever and swelling of the body. Taken for a long time, it can make the body light and strong and prolong life. Gather it in the twelfth month and dry it in the shade.

Tao Hongjing says: Honeysuckle vine grows everywhere nowadays. It grows like a vine and does not wither even in winter, which is why it is called “winter-enduring.” People gather it and boil it into a decoction, then use it to make wine; it can tonify deficiency and treat wind disorders. The Xianjing rarely mentions this herb. But since it can prolong life, it is well worth gathering and taking regularly. People often refuse to use herbs that are easy to obtain, instead seeking out rare things. Is this because they value what is far away and look down on what is close at hand?

Yuxi says: According to the Yaoxing Lun, honeysuckle vine can also be used on its own. It tastes pungent and treats abdominal distension; it can also regulate Qi, direct it downward, and help expel it.

The Zhouhou Fang describes several conditions known as “corpse illnesses”:

“Flying corpse” moves about beneath the skin and may even seem to pierce the internal organs. Each attack brings unrelenting stabbing pain, and the symptoms change unpredictably.

“Hidden corpse” clings to the bones and penetrates deep into the muscles, seeming to bore into the blood vessels. During an attack, no one can come near the sufferer.

“Wind corpse” is triggered by hearing of a death or hearing people mourn. The limbs move violently, but the person cannot tell where the pain is. During each attack, the mind becomes confused; exposure to wind or snow can bring one on.

“Sunken corpse” coils around the bones and gathers in the internal organs, striking the chest, heart, and ribs. Each attack feels like wrenching pain and is triggered by cold.

“Corpse fixation” makes the whole body feel heavy and the mind confused, with a constant sense of dullness and fatigue. It becomes severe whenever the seasons change.

The original text says that there is another method for treating this class of illness with heated compresses. Take the stems and leaves of honeysuckle vine, chop them up, and boil them in several hu of water until thick. Then strain off the liquid and boil it down to a concentrated extract. Take an amount about the size of a chicken egg each time, two or three times a day.

Wei Xian, the name of a medicinal herb, tastes bitter, is neutral and slightly cold in nature, and is non-toxic. It treats painful impediment due to wind and dampness, joint pain, convulsions, protruding tongue, palpitations with rebellious Qi, “thief wind,” scrofula (a disease resembling tuberculous enlargement of the neck lymph nodes), abscesses and swellings, and masses that form suddenly. It can also dispel water and treat weakness and injury from falls. Taken for a long time, it can make the body light and strong and brighten the eyes. It is also called Mi Xian, Cheng Gao, Cheng Ji, Wu Xin, and Wu Dian. It grows in river valleys and marshes around Hanzhong, as well as in places such as Yuanju and Handan. Gather the stems and leaves in the seventh month and dry them in the shade. It combines well with Qin Pi.

Chen Cangqi says: When women take Wei Xian, it renders them infertile and unable to bear children.

The commentary in the Tang Bencao says: This herb grows in dense clumps and resembles Chong Wei and Bai Tou Weng. Its leaves are hairy and its stem is red. It is highly effective in treating “thief wind.” People in the south call it “Wu Feng.”

This plant is also called “Deer’s Mouth Grass.” According to legend, when deer fall ill, they pick and eat this grass, and recover. It comes in two varieties, large and small. People in Chu call the large kind “Great Wu Feng Grass” and the small kind “Lesser Wu Feng Grass.”

White Rabbit Huo: Bitter in taste, neutral in nature, and non-toxic. It treats bites from snakes, poisonous insects, and rabid dogs, as well as poisons in vegetables and meat, and various highly toxic conditions such as ghost-inflicted and wind-inflicted disorders. It can neutralize any poison that cannot be eaten. If the poisoned blood is on the outside of the body, grind the herb into powder and apply it to the affected area; the poison will soon disperse. If the poison has entered the abdomen, boil the herb and drink it to counteract the poison. It is also called “White Ge” and grows in the mountain valleys of Jiaozhou.

Tao Hongjing says: No other herb can match this one’s power to counteract poison, yet people no longer use it today. This is truly puzzling, and he has not heard of anyone who recognizes it. He suspects it may resemble a Ge vine and says people should ask those from Jiaozhou about it, though he has not yet learned the details.

A note in the Tang Materia Medica says: This herb grows abundantly in mountain valleys around Jingzhou and Xiangzhou. The plant resembles luo mo, with round, thick leaves and white hairs on both stems and leaves. It differs from other plants and trails along the ground. In the Shannan region, it is commonly called “White Ge” and is effective for counteracting poison.

Yuxi says: According to the Illustrated Materia Medica of Shu, this plant trails along the ground and has round leaves resembling those of water shield. It now grows on hills north of Xiangzhou and south of Ruzhou. It is gathered in the fifth and sixth months and dried in the sun.

The Overseas Materia Medica says: This herb treats disorders with severe wind influence and heat. White Rabbit Huo may be boiled and taken as a decoction. Once dried, it can also be pounded into powder and applied to areas affected by various kinds of poisoning, with good results.

Ghost Courier: Pungent and bitter in taste, neutral in nature, and non-toxic. It treats ghost-inflicted disorders, sudden fainting caused by an evil influence, harm from malign forces, pathogenic Qi in the heart and abdomen, toxic illnesses caused by various spirits, warm malaria, and epidemics. It also strengthens the lower back and legs and increases physical strength. It is also called “Self-Shaking Grass.”

A note in the Tang Materia Medica says: This plant usually has a single stem, with leaves growing at the top in an umbrella-like shape. Its root resembles a slender ox-knee root and is black. It is found in many places and sometimes grows in clumps. Some people now use Xu Changqing in its place, but this is incorrect. The Tang Materia Medica was the first work to record this herb.

Lei Gong says: After gathering it, chop it finely and pound it. Then boil it in water containing fresh licorice for one day and one night, strain it, and use it.

White Flower Vine: Bitter in taste, cold in nature, and non-toxic. It treats poisoning caused by medicines, vegetables, and meat. Soak it in wine and take it to treat weakness and fatigue, as well as wind-heat. It grows on flat ground in Lingnan, Jiaozhou, and Guangzhou.

A note in the Tang Materia Medica says: The shoots of this plant resemble wild Ge and it bears white flowers. Its root bark is thick, the inner flesh is white, and its woody core is softer than that of wild Ge. The Tang Materia Medica was the first work to record this herb.

Lei Gong says: When using it, take care not to mistake Vegetable Flower Vine for it, as the two plants look very similar.

The taste is simply different. Cauliflower vine is sour and astringent and cannot be used medicinally. Its white-flowered vine tastes sweet and fragrant. After gathering it, remove the roots, cut it into fine sections, and dry it in the shade before use.

Ren Gan vine, a climbing plant from Lingnan, can relieve swelling and pain caused by various poisons. It can also treat wandering wind and weakness or paralysis in the hands and feet. Grind it and take it, or decoct it and take it; it may also be applied to the affected area. It grows in Lingnan and has leaves divided into three parts and purple flowers. It is also called “Immortal Who Receives the Dew.” There is another plant called Fuji Zi, also known as “Immortal Who Bears the Spirit,” with round leaves. Their names are similar, but they are different plants.

The Haiyao, quoting the Guangzhi, says: “Ren Gan vine grows among the mountain rocks of Lingnan and spreads along the ground. It treats insect poisons and wind disorders such as inability to move the hands and feet. It may be pounded fresh and taken.”

Yuewang Yusuan, a kind of seaweed that grows in the South Sea, tastes salty, is neutral in nature, and is non-toxic. It treats edema and disperses stagnant Qi. It grows in the waters of the South Sea and resembles a bamboo counting rod, about one foot long. The Yiyuan says: “This plant grows in Jin’an. Its leaves are white like bone or black like an animal’s horn. According to legend, when the King of Yue campaigned at sea, he made counting rods and threw the leftovers into the water. They later grew into this plant.”

The Haiyao says: “Yuewang Yusuan tastes salty and is warm in nature. It treats edema, swelling, stagnant Qi, undigested food accumulation, and rumbling caused by internal deficiency. It is suitable to boil and take.”

Shi Chun, a green seaweed that grows on rocks in the sea, tastes sweet, is neutral in nature, and is non-toxic. It promotes urination and grows on rocks in the waters of the South Sea. The Nanyue zhi says it resembles laver and is blue-green; the Linhai yiwu zhi says it grows attached to rocks.

The Haiyao says: “Shi Chun treats constipation caused by pathogenic wind, the five forms of obstructed Qi, difficulty urinating, and stagnant Qi below the navel. It should be boiled and the liquid drunk. The Hu people often use it to treat ear disorders.”

Hai Gen tastes bitter, is slightly warm in nature, and is non-toxic. It treats cholera, sudden illness caused by malign influences, pain in the heart and abdomen, ghost Qi intrusion, flying corpse disorder, throat obstruction, parasitic poison, deep-rooted sores and severe swellings, red or white wandering eruptions, snakebite, and severe poisoning. It may be ground with wine or water and taken, or applied to the affected area. It grows in the valleys of the coastal mountains of Kuaiji. Its stem is red, its leaves resemble those of horse smartweed, and its root resembles a small Smilax root. People living along the coast use it often.