《圖經衍義本草》Vol. 9

Polygala is bitter and warm in nature, and non-toxic. It is a chief medicinal in a prescription, meaning it has the principal therapeutic effect. It is used mainly to treat coughing with rebellious Qi and damage to the internal organs, and can also replenish deficiencies. It dispels pathogenic influences, opens the nine orifices (the eyes, ears, nose, mouth, and other openings), and sharpens the mind, promoting keen hearing and clear vision, a good memory, firm resolve, and greater physical strength. It can also help men strengthen their Yang, calm the heart Qi, ease palpitations, replenish Jing and Qi, and dispel stagnant Qi between the chest and diaphragm, feverish skin, and a yellow complexion. Long-term use is said to make the body light and agile, lend the complexion a healthy glow, and prolong life.

The leaves of polygala are also called “Xiaocao” (“Little Herb”). They are said to replenish Jing and Yin, and ease debility, restless sleep, and excessive dreaming.

Polygala also has the names “Jiyuan,” “Yaorao,” and “Xicao” (“Fine Herb”). It grows in mountain valleys around Taishan and Yuanju. Its roots and leaves are gathered in the fourth month and dried in the shade. It is said to work well when combined with poria, winter-melon seeds, and dragon bone. It counteracts the toxicity of Tianxiong and aconite, but should not be used together with pearls, veratrum, cockroaches, or Qige. Tao Hongjing considered the name “Qige” doubtful and suggested that it might refer to lily.

The Illustrated Materia Medica says that polygala is now also produced in prefectures and counties around Hedong, Shaanxi, and the western capital. Its roots are yellow and shaped like those of Artemisia. The young shoots are called “Xiaocao”; they resemble ephedra and are blue-green, and also look like the leaves of the broad bean. Another variety has smaller leaves resembling those of the great green plant. It blooms with white flowers in the third month. The roots can grow to a length of one chi. The roots and leaves are gathered in the fourth month and dried in the shade. The flowers of the polygala produced in Sizhou are red, and its roots and leaves are larger than those from other regions; the roots produced in Shangzhou are darker. It is commonly believed that the polygala from Yimen is the finest.

A prescription recorded by Fan Wang says that polygala can be used for chest impediment, heart pain, rebellious Qi, and blockage between the chest and diaphragm that makes swallowing food difficult.

The Treatise on the Nature of Medicinals says that polygala is counteracted by grubs (the larvae of scarab beetles). It can be used to treat a restless mind and forgetfulness, calm the hun and po souls, clear the mind, strengthen male potency, and treat nightmares and related conditions.

Tao Hongjing says: Judging from the name of the medicine, “Qige” probably refers to lily. Yuanju County belonged to Jiyin Commandery in Yanzhou. Even now, polygala is transported from the area around Lanling, north of Pengcheng. Before use, the woody core should be removed by pounding, leaving only the root bark; one jin of polygala yields only about three liang of root bark. Some people think Tao Hongjing was wrong to suggest that it might be lily.

The Rihuazi Materia Medica says that polygala can be used for stagnant Qi in the chest and diaphragm, palpitations, and nightmares. It can also promote muscle growth and strengthen the sinews and bones. It further records its use for blood-induced muteness in women, in which they lose their voice, and for ke wu in children, a condition described in ancient times as a sudden fright accompanied by abnormal mental states. It says that there are no restrictions on taking it.

The Inner Chapters of the Master Who Embraces Simplicity records that Lingyang Zhongzi took polygala for thirty years…

He had thirty-seven sons. He needed only to open a book and read it once to remember it, never forgetting.

Lei Gong said: Before using yuan zhi, first remove the woody core from its center. Taking it without removing the core can cause tightness in the chest. After removing the core, soak it overnight in a decoction of boiled licorice, then lift it out, drain it, and dry it in the sun before use.

The Zhouhou Fang says: To treat clouded awareness of the heart, poor memory, or frequent forgetfulness and mistakes, choose a Dingyou day and go quietly to the market to buy yuan zhi. Carry it home tucked into one corner of a headscarf, grind it into powder, and take it without letting anyone know.

Xi Xin

Kelan Army and Huazhou.

Xi xin is pungent in flavor, warm in nature, and non-toxic. It treats coughing with rebellious Qi, headaches, a throbbing sensation in the brain, stiffness in the joints, painful obstruction caused by wind and dampness, and numbness in the muscles. It warms the middle burner, regulates the movement of Qi downward, transforms phlegm, and promotes urination. It also opens blockage in the chest and treats nasal congestion, wind-related seizures, and mania. It may also be used for stagnation of breast milk, absence of sweating, and impeded blood flow. It is said to calm the five viscera, strengthen the liver and gallbladder, and open the flow of Jing and Qi. Long-term use is said to brighten the eyes, open the nine orifices, make the body light and agile, and prolong life.

Xi xin is also called “Little Xin.” It grows in the valleys of Mount Huayin. Its roots are gathered in the second and eighth months and dried in the shade. It may be combined with zeng qing and jujube root. It should not be used together with lang du, shan yu rou, or huang qi; it is incompatible with xiao shi and hua shi, and counteracts li lu. In materia medica, the terms “guide,” “antagonize,” “fear,” and “counteract” describe substances that are used together or their mutual incompatibilities, interactions of fear, and opposing effects.

The Tujing says: Xi xin is now found in many regions, but specimens from elsewhere are inferior to the authentic Huazhou variety. Its root is slender and its flavor especially pungent, which is why it is called “xi xin.” Many people today mistake du heng for xi xin. Du heng causes vomiting, so the two must be carefully distinguished before use. In the Jiang-Huai region, xi xin is commonly called “horse-hoof fragrance.” Because people often use the wrong plant, this account explains the matter in detail.

The Yaoxing Lun says: When taking xi xin, avoid eating raw vegetables. It is bitter and pungent in flavor. It treats coughing with rebellious Qi, aversion to wind, headaches caused by wind pathogens, and stiffness of the hands and feet. It calms the five viscera and six bowels, strengthens gallbladder Qi, and dispels itching caused by wind and dampness affecting the skin. It can also stop tearing caused by wind pathogens, brighten the eyes, open blockage in the chest, relieve toothache, and be used for obstructed blood vessels, persistent uterine bleeding in women, and lower back pain.

Lei Gong said: When preparing xi xin, carefully remove any plants with paired leaves, since taking this double-leaved xi xin can be harmful. Also remove the dirt from the tops of the roots, soak them overnight in melon water, then lift them out the following day and dry them in the sun before use.

Yuxi said: According to Fan Zi, xi xin from Huayin is white in color and bitter in flavor.

The Waitai Miyao records: For a sudden bout of “ke wu”—a condition the ancients described as a sudden shock or affliction that leaves the mouth unresponsive and speech impossible—put equal amounts of xi xin and gui xin in the mouth.

The Bieshuo says: On careful examination, only medicinal material produced in Huayin may properly be called xi xin.

When using medicinal substances, if you encounter one such as Du Heng, use it according to its natural properties. If Asarum is ground into powder and taken on its own, the dose must not exceed half a qianbi—a small spoon used in ancient times to measure medicinal powder. Taking too much can block the breath and obstruct the flow of Qi, and may even cause death.

The Shenghui Formula says: To treat bad breath, or teeth damaged by worms and swollen with pain, boil Asarum into a strong decoction. Hold it in the mouth while hot, then spit it out; this will bring relief.

The Yanyi says: The root of Asarum is used in medicine. The finest now comes from Huazhou: it is pliant and very slender, deep purple in color, and sharply pungent in taste. When chewed, it produces a tingling sensation like Sichuan pepper. It is indispensable for treating pain in the head and face caused by exposure to wind. Asarum leaves resemble those of the mallow and are dark in color. If the leaves do not have this shape, the plant is Du Heng. Du Heng’s leaves resemble a horse’s hoof, which is why it is commonly called “horseshoe fragrance.” Its root resembles Baiqian and also somewhat resembles Asarum. In the Xiangyang and Han River region, a plant called Asarum grows with very slender, straight roots that are yellowish white. It is actually Guiduyou and must not be used as Asarum.

Dendrobium (a traditional medicinal herb in the orchid genus Dendrobium)

Dendrobium tastes sweet, is neutral in nature, and is non-toxic. It treats internal injury, dispels painful impediments, and directs the flow of Qi downward. It replenishes deficiency in the five viscera and helps with overwork and emaciation. It strengthens reproductive function, replenishes Jing and Qi, and restores what is depleted within the body. It harmonizes stomach Qi and promotes the growth of muscle. It dispels pathogenic heat and prickly rash from the skin, and treats pain in the feet and knees, cold numbness, and weakness. Taken over a long period, it strengthens the stomach and intestines, lightens the body, and prolongs life; it also calms the mind and dispels palpitations caused by fright.

Dendrobium is also known as Linlan, Jinsheng, Dulan, and Shisui. It grows on rocks beside water in the valleys of Mount Liu’an. The stems are gathered in the seventh and eighth months and dried in the shade. Luying may be used as its assistant herb, one paired with the primary medicine to support it. Do not use it together with Ningshuishi or Bado, and avoid combining it with Jiangcan or Leiwang.

The Illustrated Classic says: Today, Dendrobium is found in prefectures across Jinghu, Sichuan, and Guangzhou, as well as in Wenzhou and Taizhou. The finest comes from Lingnan. It grows in mountain valleys, putting out young shoots in the fifth month. Its stems resemble bamboo and have joints, with small, scattered leaves growing between them. It flowers in the seventh month and bears fruit in the tenth. Its roots are slender, long, and yellow. Some say that after gathering the stems, they should be washed with wine, straightened, steamed, and then dried over a fire; they should not be treated with ash water.

There are two kinds of Dendrobium from Jiangnan. One resembles barley and grows in connected clusters; it is called “barley Dendrobium.” The other is about the size of a sparrow’s leg bone and is called “sparrow-thigh Dendrobium.” Only the kind that grows on rocks is of the finest quality. A kind that grows on trees is also found, called “wood Dendrobium,” but it is unsuitable for medicinal use.

Tao Hongjing says: The Dendrobium used in medicine at that time came from Shixing and grew on rocks. Its stems were slender and solid. When washed with mulberry-ash water, they turned the color of gold and resembled the legs of a grasshopper. This was the finest kind.

There is also a kind of dendrobium that grows near roads, on oak trees around Xuancheng. It is called “woody dendrobium.”

Woody dendrobium has relatively long, thick stems and a lighter color. It is also produced around Lu’an and Lujiang, and in recent years has begun to be produced in Shian as well. Its texture is hollow and it cannot be made into pills or powders; it is suitable only for soaking in wine or boiling in soup. Folk prescriptions often use it to replenish deficiency and treat ailments of the legs and knees.

Ri Hua Zi says: Dendrobium can treat depletion and weakness, strengthen the sinews and bones, warm the kidneys, ease a heavy feeling in the body, enhance intelligence, harmonize stomach Qi, and drive out deficiency pathogens.

Lei Gong says: Before using dendrobium, remove the root crown and soil, soak it in wine overnight, then take it out and dry it in the sun. Next, steam it with clarified butter from the hour of Si (nine to eleven in the morning) until the hour of You (five to seven in the evening), and finally dry it slowly over gentle heat for use.

After carefully checking the Treatise on the Nature of Medicinals, Yuxi says: Dendrobium is a chief medicinal. It can replenish strength and clear heat pathogens. It treats weakness of the lower back and legs in men, strengthens Yang, dispels wind obstruction in the skin and muscles, and relieves chronic cold pain and depletion in the bones. It can also tonify the kidneys, store Jing, treat lower back pain, nourish Kidney Qi, and increase physical strength.

The Yan Yi says: True dendrobium is as slender as a small plant, three or four inches long, supple and elastic. When snapped open, it looks fleshy and is solid inside. People today often mistake woody dendrobium for dendrobium, and even physicians may not be able to tell them apart. People also call dendrobium “gold-hairpin dendrobium,” a name later generations gave it based on its shape. Woody dendrobium is lighter; when snapped open, it is hollow like grain grass, more than a foot long, and darker and glossy in color. True dendrobium is effective for treating deficiency heat in the stomach.

Ba Ji Tian

Ba Ji Tian is produced in places such as Chuzhou and Guizhou. It tastes pungent and sweet, is slightly warm in nature, and is non-toxic. It treats severe wind pathogens and impotence, strengthens the sinews and bones, calms the Five Organs, replenishes the body’s central Qi, strengthens the will, and restores original Qi. It also treats wind pathogens that shift unpredictably around the head and face, pulling pain in the lower abdomen and genital region, and helps Qi descend. It can also replenish the Five Taxations, strengthen Jing and Qi, and benefit men.

Ba Ji Tian grows in the mountain valleys of Ba Commandery and Xiapi. Its roots are gathered in the second and eighth months and dried in the shade. Chinese raspberry can assist it; it is incompatible with Chaosheng, Leiwang, and Danshen.

The Illustrated Canon says: Ba Ji Tian is now also produced in various prefectures of Jianghuai and Hedong, but none is as good as that from Shu. Its leaves resemble tea leaves and do not wither in winter. Among the people it is called “Three-Vine Plant,” and is also known as “Evergreen Plant.” There are now two kinds of Ba Ji Tian on the market. If, when cracked open, the inside is bright and clean purple, it is counterfeit. In true Ba Ji Tian, the inside is also tinged with purple, but is interspersed with fine, white, powder-like markings.

Tao Yinju says: Ba Ji Tian produced in Jianping and Yidu is also used today; its shape resembles peony…

The outer skin of ba ji tian (a medicinal herb) is thin, red on the outside and black within. Before use, remove the central portion.

The Tang Ben Zhu says: The shoots of ba ji tian are called “three-vine plant” in folk prescriptions. Its leaves resemble those of the tea plant and do not wither even in winter. Its roots look like strings of beads joined together; those with many roots are considered better. The old roots are green, while the young roots are white and purplish. Both can be used medicinally. Roots whose nodes join together like beads, with thick sections between the nodes, are considered superior.

The Ri Hua Zi says: Ba ji tian tastes bitter. It can regulate the five viscera, calm the heart and mind, dispel various harmful wind influences, and treat pathogenic influences and edema. It is also called “evergreen plant.” It is purplish red, shaped like small prayer beads, and has tiny holes. Its texture is hard, and it is difficult to pound.

Lei Gong says: To prepare ba ji tian, first soak it overnight in a decoction of goji berries. When the herb has softened slightly, remove it. Then soak it in wine for a day and a night, take it out, and stir-fry it with chrysanthemum flowers until golden brown. Remove the chrysanthemums, wipe the herb clean with a cloth, and dry it for later use.

After carefully consulting the Yao Xing Lun, Yuxi says: Purple ba ji tian, when used as an auxiliary medicinal, can treat men who have nocturnal emissions after dreaming of sexual intercourse with ghosts. It can also strengthen Yang, dispel wind influences from the head and face, and direct Qi downward. It is also used to treat severe wind disease and blood leprosy. It may be added for people who are physically weak.

The Yan Yi says: Ba ji tian originally has a central portion. As it dries and shrinks, this sometimes falls out on its own or can be pulled out, so the center may be hollow. The herb itself does not have holes. Nowadays, some people soak it in soybean juice to make the center appear purple, so it must be examined carefully. The outer layer is hard and difficult to dye, so the coloring usually begins at the center.

A man who loved drinking wine would have five to seven cups every day. Later he developed beriberi, and his condition became critical. Someone advised him to stir-fry half an ounce of ba ji tian with glutinous rice until the rice changed color slightly, then discard the rice. Next, chop and stir-fry one ounce of rhubarb, grind it together with the ba ji tian into powder, and make pills with refined honey. He was to take fifty to seventy pills with warm water and give up alcohol. He eventually recovered.

Chi Jian (an ancient name for gastrodia)

Chi jian tastes pungent and is warm in nature. It treats ghosts and spirits, Gu toxins, and harmful influences; disperses abscesses and swellings; and treats distention and fullness in the chest and abdomen, hernias, and bloody stools. Long-term use can increase Qi and strength, make the body strong and light, and prolong life. It is also called “Li Mu” and “Gui Du You.” It grows in the valleys of Mount Chencang, in Yongzhou, on Mount Tai, and around Mount Shaoshi. The roots are gathered in the third, fourth, and eighth months and dried in the sun.

The Tu Jing says: Chi jian grows in the valleys of Mount Chencang, in Yongzhou, on Mount Tai, and around Mount Shaoshi. It is now also found in the Jianghu region, but is not suitable for medicinal use. After carefully consulting the Bao Pu Zi, it says that among the prescriptions of the immortals there is a plant called “He Li Cao,” also known as “Du Yao”…

This plant is called “Mother Apart” (Limu), also known as Red Arrow (Chijian), the stem shoot of Gastrodia. Its root and shoot depend on each other but are not physically connected; they are linked only through their Qi. The underground root resembles a large taro corm, surrounded by twelve smaller corms several feet away. They need one another but remain unconnected, which is why the plant is called “Mother Apart.”

Tao Yinjü (Tao Hongjing, a Southern Dynasties physician and scholar of medicine) says: “Chencang belongs to Fufeng Commandery in Yongzhou. This plant is also classed among the numinous fungi. It is said to have a red stalk like an arrow shaft, with leaves growing at the top and a root shaped like a human foot. Others say it resembles taro, with twelve small corms serving as its ‘guards.’ When there is wind, it does not move; when there is no wind, it sways of its own accord. Such features are not something ordinary people can observe. Xu Changqing is also called ‘Ghost Courier,’ and there is another plant called ‘Ghost Arrow,’ whose stalk has feathery wings. Their medicinal effects are similar, though they benefit people in different ways. These are probably not the Red Arrow meant here.”

Yuxi (the Song scholar Zhang Yuxi) notes, following the Treatise on the Nature of Medicinals, that Red Arrow is non-toxic.

The Separate Account carefully observes: “The Gastrodia used by physicians today is the root of this Red Arrow. The plants described in the Supplementary Notes and the Illustrated Classic, however, are two different things, since a separate entry for ‘Gastrodia’ appears under the lower grade of the middle class, with a note saying it comes from Yunzhou. Examination of the Red Arrow roots and shoots produced today shows that those from the area around Qizhou and Yunzhou are the finest. Shen Kuo of the Hanlin Academy, a scholar of exceptionally broad learning, once explained this: in ancient prescriptions that use Gastrodia, Red Arrow is not named; in those that use Red Arrow, Gastrodia is not named. The other ingredients are the same, and only this one name differs. This shows that Gastrodia and Red Arrow are one and the same plant, and that in both cases its root is used medicinally. The separate entry for Gastrodia under the lower grade of the middle class has nothing to do with the Red Arrow described here, which confirms that the two are actually one plant. No one has ever been seen using the Gastrodia described under that grade, while treating the root of Red Arrow as Gastrodia accords with current practice. Yet ‘Red Arrow’ refers to using its shoot, whose effects proceed from the exterior inward; ‘Gastrodia’ refers to using its root, whose effects extend from within outward. When the root sends up a shoot, it grows straight upward. After the shoot bears mature seeds and they fall, growth turns downward along the stalk, then emerges again above. From this, one can broadly understand its medicinal effects as working from within outward and from without inward.”

The Extended Meaning (Kou Zongshi’s Materia Medica Explained) says: “Red Arrow and Gastrodia refer to the shoot, but their therapeutic effects differ from those of Gastrodia, so later writers classified them as two plants. The classic says to harvest the root in the eighth month and dry it in the sun. This shows that what is meant here is actually the shoot.”

Soweed Seed (the seed of soweed)

It grows in Ningzhou and Taizhou.

Soweed seed tastes bitter and is slightly cold in nature, though some records describe it as slightly warm. It is non-toxic. It is used to treat stagnant blood in the five viscera, fluid accumulation in the abdomen, abdominal distension, and heat pathogens that have built up inside the body. It is also used for wind-cold-damp impediment, in which wind, cold, and damp pathogens cause joint pain and restricted movement, and for pain throughout the body. It can also treat focal fullness and hardness below the heart, alternating cold and heat between the chest and diaphragm, impediment pain throughout the body, and absent menstruation. It is also said to aid digestion and improve eyesight. Long-term use is said to make the body feel light, extend life, and slow aging. Legend says that the mythical beast Juxu can attain immortality by eating it.

Soweed grows in the mountain valleys of Yongzhou, around Shangdang, and beside roads. The seeds are gathered in the tenth month and dried in the shade. Jing fruit and Job’s tears can serve as its assisting medicines, used alongside the principal medicine to support its effects.

The Illustrated Materia Medica records that soweed now also grows in the Jianghuai region. Its seedlings emerge in spring; its leaves resemble those of mugwort, and the plant grows two or three feet tall. It flowers in the seventh month and bears fruit in the eighth. The seeds are gathered in the tenth month and dried in the shade, though people now commonly gather them in the ninth month. Families in Jiangnan often grow it to drive away snakes. Soweed is now commonly made into a powder and taken to treat injuries from falls and blows, and is said to work quickly. However, it does not appear in the recipes for nourishing life through diet.

The Daily Record of the Materia Medica says that soweed seed treats heaviness and pain in the lower back and legs, pain in the bladder, blurred vision, aching pain in the bones and joints, and loss of appetite.

Yu Xi says that he consulted the Treatise on Medicinal Properties, which records that soweed tastes pungent and bitter, can boost Qi, and treats impotence in men. It also treats distension and fullness in the chest and abdomen and disperses stagnant blood.

The Guangli Formulary records that when stagnant blood does not disperse and later develops into a swelling, fresh soweed mugwort may be pounded to extract its juice; one sheng should be taken.

Shepherd’s Purse Seed (the seed of shepherd’s purse)

Shepherd’s purse seed tastes pungent and is slightly warm in nature. It is non-toxic. It treats blurred vision, eye pain, and tearing; it is also used to dispel impediment pain, nourish the five viscera, boost essence and Qi, improve eyesight, and relieve pain in the chest, abdomen, and lower back. Long-term use is said to make the body feel light and slow aging. It is also called Miexu, Daji, Mashin, and Daji. It grows in the wet riverlands and beside roads around Xianyang. It is gathered in the fourth or fifth month and dried in the sun. It combines well with Jing fruit and asarum; it is incompatible with dried ginger and Sophora root, whose use alongside it may reduce its effects.

The Illustrated Materia Medica says that the Erya calls shepherd’s purse “Daji.” Guo Pu’s commentary says it resembles shepherd’s purse, but has smaller, finer leaves, and is called “old shepherd’s purse” among the people. Su Gong also considered it to be Daji, but noted that shepherd’s purse tastes pungent while Daji tastes sweet. Chen Cangqi, by contrast, held that “Daji” should refer to pepperweed, not shepherd’s purse: shepherd’s purse is larger and flat, whereas pepperweed is small and round, so they are different plants. The Erya also names pepperweed, calling it “Dian.” Its commentary says that both its fruit and leaves resemble those of mustard, and that it is also called “dog shepherd’s purse.” In general, shepherd’s purse and pepperweed are both plants of the shepherd’s purse family.

This is why people are often unable to distinguish these two things carefully, and consequently become confused. Prescriptions for eye diseases, both ancient and modern, commonly use shepherd’s purse seeds.

Cui Yuanliang’s Prescriptions from Across the Sea records a treatment for eyes that are hot and painful and weep continuously. It uses only shepherd’s purse seeds, pounded and sifted into a fine powder. Before going to sleep, dip a thin copper rod into the powder and apply it to the eyes. The eyes will then feel hot and water, and discharge will come out; it can also remove fleshy growths in the eye. Applying it for thirty or forty consecutive nights is very effective.

The Treatise on the Properties of Medicinals says that shepherd’s purse seeds, used with sophora root as an assistant herb, can treat accumulations in the liver as well as red and swollen eyes.

Tao Hongjing says that shepherd’s purse seeds are found everywhere nowadays, but people call them “large shepherd’s purse seeds,” and they are rarely used among the people.

Chen Cangqi says that the Classic of the Materia Medica gives shepherd’s purse seeds the alternative name “large shepherd’s purse.” Su Jing, citing the Erya in his commentary, also identifies them as large shepherd’s purse. But according to Chen Cangqi, large shepherd’s purse is actually pepperweed, not shepherd’s purse. Shepherd’s purse seeds are large and flat, while pepperweed seeds are small and round; the two are clearly different.

Yarrow Fruit

Taizhou

Yarrow fruit tastes bitter and sour, is neutral in nature, and is nonpoisonous. It is used to boost Qi, nourish the skin, improve eyesight, and enhance intelligence; it can also give people the ability to foresee events. Taken over a long period, it can keep a person from feeling hungry or aging easily, and make the body light and agile. Yarrow grows in the valleys of Mount Shaoshi. Harvest the fruit in the eighth or ninth month and dry it in the sun.

The Illustrated Classic says that yarrow grows nowadays beside the White Tortoise Shrine in Shangcai County, Caizhou. It resembles mugwort and grows in clumps, reaching five or six feet tall. Each plant has ten or twenty stems, sometimes as many as thirty or fifty. The stems grow straight from the time they first emerge; this is what distinguishes it from other kinds of mugwort. After autumn, reddish-purple flowers bloom at the tips of its branches, resembling chrysanthemums. Harvest the fruit in the eighth or ninth month and dry it in the sun before using it as medicine. Physicians nowadays rarely use yarrow fruit.

Yarrow stems can be used for divination, consulting spirits, and determining good or ill fortune, so the sages called them “numinous objects.” The Biographies of the Tortoise and the Diviner in the Records of the Grand Historian says that a tortoise a thousand years old will swim onto a lotus leaf, and that a hundred yarrow stalks grow together from a single root. Where yarrow grows, there are no tigers or wolves among the beasts, and no venomous stings among the insects. Xu Guang’s commentary quotes Liu Xiang as saying that a tortoise becomes numinous after living a thousand years, while yarrow grows for a hundred years before a single root produces a hundred stalks. Master Chu also says that when yarrow has grown to a hundred stalks, a numinous tortoise must be guarding it beneath the ground, while yellow clouds often cover the plant.

The Commentary from the Tang says that yarrow grows everywhere. People use its stems for divination. Tao Hongjing mistakenly took paper mulberry fruit for yarrow fruit, because the Classic of the Materia Medica says yarrow fruit tastes bitter, whereas paper mulberry fruit tastes sweet. Paper mulberry fruit should be listed separately in the section on trees.

Selaginella

Haizhou

Juan Bai (Selaginella)

Juan Bai is pungent and sweet in flavor, warm yet balanced in nature, with a slight coolness, and is non-toxic. It governs pathogenic qi in the five organs, and can also treat cold-heat pain in the female genital region, abdominal masses (zhengjia, hard lumps within the abdomen), blocked blood vessels, and infertility. It can stop counterflow cough, treat prolapse of the rectum, disperse the accumulations and stagnation caused by dysuria syndromes (lin), and treat wind-type headache with dizziness as well as weakness and limpness in the limbs. It also strengthens reproductive function and replenishes jing (essence) and qi (vital energy). Taken over a long period, it makes the body light and sturdy, the complexion soft and glowing, and improves one's appearance and bearing. It is also called Wansui, Baozu, Qiugu, and Jiaoshi, and grows in rock crevices in the valleys of Changshan. It is gathered in the fifth and seventh months and dried in the shade.

The Tujing says: Today Juan Bai is also found in Guanzhong, Shaanxi, and in places such as Yizhou and Yanzhou. It has a purple perennial root with many fibrous rootlets. In spring it puts forth fine, fragmented leaves shaped like cypress leaves, curled like chicken claws, bluish-yellow in color, three to five inches tall, bearing neither flowers nor seeds, and mostly growing on stones. After being gathered in the fifth and seventh months and dried in the shade, the part of the root adjoining the stone and carrying sandy soil is removed before use.

The Yaoxing Lun says: Juan Bai is a "sovereign" medicinal. It treats amenorrhea, corpse-infusion (shizhu) and ghost-infusion (guizhu, ailments that the ancients attributed to the assault of ghostly pathogens), and also abdominal pain, and it drives out all manner of evil influences and spirits.

Tao Hongjing says: Today Juan Bai is also found in nearby regions, growing in clusters on rocky ground, with fine leaves like cypress leaves, curled like chicken claws and bluish-yellow in color. When using it, the lower part carrying sandy soil must be removed.

The Rihuazi says: Juan Bai calms the shen (spirit), treats crying caused by evil influences, and removes brown spots on the face and wind-type headache; it can also warm the kidneys. Used raw, it breaks up blood; prepared by roasting, it stops bleeding.

Long Dan (Gentian)

Long Dan is bitter in flavor and cold in nature, though some say very cold, and is non-toxic. It governs cold-heat between the bones, fright and unease, and pathogenic qi; it can mend broken injuries, settle the five organs, destroy gu poison, and clear latent heat from the stomach. It also treats diarrhea and dysentery arising from seasonal warm-heat illness, expels small worms from the intestines, replenishes liver and gallbladder qi, and stops palpitations from fright. Taken over a long period, it increases wisdom and strengthens memory, and makes the body light and resistant to aging. It is also called Lingyou, and grows in the valleys of Mount Qu in the Qi region and around Yuanju. The roots are gathered in the second, eighth, eleventh, and twelfth months and dried in the shade. When combined with Guanzhong (dryopteris), Guanzhong assists Long Dan; Long Dan should not be used together with Fangkui or Dihuang (rehmannia).

The Tujing says: Today Long Dan is also found in nearby regions. It has a yellowish-white perennial root from which more than ten roots extend, closely resembling the root of niuxi (achyranthes). The shoots grow upright, over a foot tall; leaves emerge in the fourth month, long and slender like willow leaves, with stems like fine twigs. In the seventh month it flowers, the blossoms shaped like morning glories, bell-like and bluish-green. After winter sets in it bears seed, and the shoots then wither. Common people call it "grass Long Dan"; in central Hunan there is another kind, known as mountain Long Dan.

This herb has a bitter, astringent taste. It belongs to the same class of medicinal herbs mentioned earlier, but is a different kind. Ancient prescriptions often used it to treat jaundice.

The “Pill for Grain Jaundice” prescription in the Jiyan Fang calls for three liang of Sophora root and one liang of Longdan. Sift the two herbs into a fine powder and mix with ox bile to form pills. Take before meals with a decoction of wheat.

Tao Hongjing says: This herb is now found nearby as well, and the kind produced in Wuxing is the best. It is shaped like Achyranthes root and tastes very bitter, which is why it is called “bile.” Another commentary says it is shaped like black nightshade and tastes as bitter as bile, hence its name.

The Rihuazi Bencao says: Adzuki beans can be used in combination with Longdan. Longdan treats fright disorders in children—abnormal symptoms that arise after a child has been startled—as well as childhood malnutrition, delirious speech during febrile illness, and sores and scabies. It can also improve eyesight, calm agitation, enhance intelligence, and treat forgetfulness.

Lei Gong says: After gathering Longdan, dry it in the shade. Before use, cut away the rootlets and the muddy crown with a copper knife, then chop it and soak it overnight in a decoction of licorice. The next day, remove it and dry it in the sun for later use. Do not take it on an empty stomach, or it may cause urinary incontinence.

After careful checking, Yuxi records that the Yaoxing Lun says: Longdan treats fright epilepsy in children, including convulsions and related disorders. It can also be used for intense heat in the heart, bone heat, swelling, jaundice caused by seasonal febrile illness, and sores in the mouth.

A prescription in the Shenghui Fang for roundworms disturbing the heart, with pain like needle pricks and vomiting of clear fluid: Take one liang of Longdan, remove the root crown, and chop it. Add two bowls of water and boil until reduced to one bowl, then strain out the herbs. Eat nothing overnight and take the decoction at dawn the next day.

A prescription in the Waitai Miyao for sudden profuse bloody stool and bleeding that will not stop: Take one handful of Longdan, add five sheng of water, and boil until reduced to two and a half sheng. Divide into five warm doses and stop once the illness has cleared.

A prescription in the Zhouhou Fang for sudden heart pain: Take four liang of Longdan, add three sheng of wine, and boil until reduced to one and a half sheng. Take the whole dose at once.

White Artemisia

White Artemisia is sweet in taste, neutral in nature, and non-toxic. It treats pathogenic influences in the five organs and painful obstruction caused by Wind-Cold-Dampness. It strengthens the body, increases vitality, and promotes hair growth and darkening. It can also be used for unease in the heart, poor appetite accompanied by frequent hunger, and similar symptoms. Ancient texts say that prolonged use can make the body light and strong, sharpen hearing and eyesight, and delay aging. White Artemisia grows in the mountains, rivers, and marshes around Zhongshan, and is gathered in the second month.

The Tujing says: White Artemisia is penghao, found throughout the regions. It resembles Qinghao, but its leaves are coarser and covered on the surface with white fuzz, giving them a rough, harsh feel. From its first growth until it withers, its color is whiter than that of other Artemisia plants, and it somewhat resembles fine mugwort. It is gathered in the third month. It is the “fan” or “pahao” mentioned in the Erya.

The commentary says: Penghao is what is now called White Artemisia. When it first sprouts in spring and again in autumn, it is fragrant and delicious; it can be eaten raw or steamed. It is also called “youhu,” while people in the Beihai region call it “pangbo.” Thus the Dadai Liji: Xia Xiaozheng says, “Fan, youhu; youhu, pang…” The original passage ends here, unfinished.

This plant grows very luxuriantly, so the ancients believed it was □. Meng Shen of the Tang dynasty also said that it should be crushed, mixed with vinegar, and eaten. Today people eat only louhao (Artemisia selengensis) and no longer eat this plant, leading some to suspect that baihao is louhao.

Tao Hongjing said that there are many kinds of hao plants, yet people rarely call any of them “baihao.” Since formularies and prescriptions do not use it, people have come to know nothing about it. As its indications differ from those of other hao plants, it should be investigated further. The Powder of Seven Creatures for Nourishing Life says that a white hare ate this plant and became an immortal; the method for taking it is the same as for yanlü seeds.

Meng Shen said that baihao is cold in nature and sprouts earlier than other plants at the start of spring. Its juice can be extracted by pounding it to clear heat and treat jaundice and heart pain. Fresh leaves can be crushed, pickled in vinegar, and served as a dish; eating them is very beneficial.

Baiying is sweet in flavor, cold in nature, and non-toxic. It treats alternating chills and fever, the eight types of jaundice, and wasting-thirst, and it replenishes the qi of the middle. Taken over a long period, it can make the body light and nimble and extend life. It is also called “grain vegetable” or “white grass.” It grows in the mountain valleys of Yizhou. Gather the leaves in spring, the stems in summer, the flowers in autumn, and the roots in winter.

Tao Hongjing said that no prescriptions use baiying. There is another plant in the water called hukcai, which people steam and eat; baiying, by contrast, grows in mountain valleys, so the two should not be the same plant. There is also a kind of white grass whose leaves can be made into soup. Drinking it is highly effective for treating exhaustion, but prescriptions do not use its roots or flowers. In Yizhou there is a bitter vegetable that local people eat regularly; those who eat it are relieved of fatigue and do not fall ill. Tao suspected that this might be baiying.

The Tang Materia Medica says that baiying is guimucao. It grows as a vine, with leaves like those of the snake gourd, somewhat elongated and divided into five pointed lobes. Its fruit is round, like that of black nightshade: green when unripe and purplish black when mature. Drinking a decoction of it relieves exhaustion. People in the east call it “white grass.” Tao Hongjing seems to have known of the plant called white grass, but did not identify it clearly.

Chen Cangqi said that baiying treats vexing heat, wind rash, erysipelas, malaria, and illnesses involving chills and fever. If a child has internal heat, a decoction can be given to drink. Baiying is also called guimu. The Erya says that fu is guimu. Its commentary says that its leaves resemble kudzu leaves and are hairy, and that its fruit is red like the beads worn as earrings. If it is said that the fruit turns black when ripe, that is incorrect.

Zizhi is sweet in flavor and warm in nature. It treats deafness, frees the joints, calms the spirit, boosts Jing, strengthens the bones, and gives the complexion a healthy glow. Taken over a long period, it can make the body light and nimble, slow aging, and extend life. It is also called “wood zhi” and grows in the mountain valleys of Gaoxia. None of the six kinds of zhi is toxic. Gather it in the sixth month. Chinese yam is used as its guiding herb, and it is best taken together with Chinese yam. It works well when combined with “hair”; it is beneficial when combined with hemp seeds, human white, melon seeds, and cassia bark. Avoid Changshan; it is counteracted by bianqing and yinchenhao.

The Treatise on the Nature of Medicinals says that zizhi can be used as a guiding herb and is counteracted by “hair.” It is sweet in flavor, neutral in nature, and non-toxic. It treats…

In ancient times, lingzhi mushrooms were regarded as immortal herbs that could nourish the spirit and prolong life. Tao Hongjing (Tao the Recluse) said that after searching through the names of prefectures and counties, he could find no place called “Gaoxia,” and suspected that the name actually referred to a mountain.

These six kinds of lingzhi all belong to the category of immortal herbs. They are rarely seen among ordinary people, and come in many varieties, with differing shapes and colors; they are all illustrated in the Illustrated Register of Lingzhi. The purple lingzhi commonly used today is a fungus that grows on decaying wood. It resembles wood ear mushroom and is called purple lingzhi. It probably treats hemorrhoids, but is not suitable for preparing various nourishing pills. When people truly obtain lingzhi, they generally eat it directly, without making elaborate arrangements, so ancient books record no fixed method for taking it.

The Baopuzi says that red lingzhi resembles coral, white lingzhi resembles cut fat, black lingzhi resembles spurge, green lingzhi resembles the feathers of a kingfisher, and yellow lingzhi resembles purple gold. All are crystal clear and gleaming, like solid ice. The book also says that the resin of pine and cypress trees, buried underground, turns into poria after a thousand years. After ten thousand years, a small tree grows on the poria, shaped like a lotus flower and called “Wooden Wei Xi Lingzhi.” It glows at night and feels very smooth in the hand. It cannot be scorched by fire, and wearing it protects one from injury by weapons.

Red lingzhi tastes bitter and is neutral in nature. It treats stagnation in the chest, strengthens the heart Qi, replenishes the central Qi, and increases wisdom and memory. Taken for a long time, it can make the body light and strong, prevent aging, prolong life, and even enable one to become an immortal. It is also called cinnabar lingzhi and grows on Mount Huo. Tao Hongjing believed that the southern peak was originally Mount Heng, and that only during Emperor Wu of Han’s reign was the smaller Mount Huo substituted for Mount Heng. He therefore concluded that the red lingzhi mentioned here must grow on Mount Heng.

Black lingzhi tastes salty and is neutral in nature. It treats difficulty urinating, promotes the flow of urine, strengthens kidney Qi, and clears the nine orifices, making hearing and sight keen. Taken for a long time, it can likewise make the body light and strong, prevent aging, prolong life, and even enable one to become an immortal. It is also called dark lingzhi and grows on Mount Chang.

The commentary in the Tang Materia Medica says that, according to the Treatise on the Five Lingzhi, the five kinds of lingzhi grow in five different colors on the Five Sacred Mountains. Yet white lingzhi presented from various regions does not necessarily come from Mount Hua, and black lingzhi does not necessarily come from Mount Chang. Moreover, lingzhi is mostly yellow or white; black and green specimens are rare. Purple lingzhi, by contrast, is the most common and is not counted among the five kinds. Lingzhi is inherently difficult to find. Even if one happens to obtain one or two specimens, how could one possibly take it over a long period?

Green lingzhi tastes sour and is neutral in nature. It treats eye disorders, replenishes liver Qi, steadies the spirit and ethereal soul, and makes a person benevolent and generous. Taken for a long time, it can make the body light and strong, prevent aging, prolong life, and strengthen memory and resolve. It is also called dragon lingzhi and grows on Mount Tai.

Yellow lingzhi tastes sweet and is neutral in nature. It treats the five forms of pathogenic influence in the heart and abdomen, replenishes spleen Qi, and steadies the spirit, making a person loyal, trustworthy, calm, and cheerful. Taken for a long time, it can make the body light and strong, prevent aging, prolong life, and even enable one to become an immortal. It is also called golden lingzhi and grows on Mount Song.

White zhi (a type of lingzhi) is pungent in flavor and neutral in nature. It treats coughing, rebellious Qi, and Qi surging upward. It can replenish Lung Qi and clear the passages of the mouth and nose.

It strengthens the will, making a person courageous, robust, and resolute, and steadies the hun and po souls. Taken for a long time, it can make the body light and agile, slow aging, prolong life, and even enable one to become an immortal. White zhi, also called Jade zhi, grows on Mount Hua.

Douxu wood incense, a kind of aromatic substance, is burned to dispel foul Qi and ward off illness and epidemic Qi. A story from the reign of Emperor Wu of the Han dynasty tells that when the Queen Mother of the West descended, the palace burned powdered Douxu wood incense. It was presented by the Kingdom of Douqu, came in the shape of soybeans, and was rubbed onto palace gates; its fragrance could be smelled a hundred li away. A great epidemic struck the Guanzhong region, where the dead lay piled one upon another. After this incense was burned, the epidemic stopped. The Inner Traditions claims that those who had died all came back to life. Since this miraculous incense came from beyond the Central Plains, its effects are recorded here, and it is placed first among the herbs.

Windless self-shaking grass, a kind of herb, can be worn as an amulet and is said to make spouses love one another. It grows in Lingnan. Its head resembles a pellet, its tail a bird’s tail, and its two leaves open and close. When it sees a person, it shakes on its own, which is why it is called “self-shaking grass.”

The Haiyao, a materia medica describing drugs from overseas, says that according to the Guangzhi, windless self-shaking grass grows in Lingnan, though some say it grows in the land of Daqin. This herb is warm and neutral in nature, non-toxic, and treats wandering wind affecting the head and face, as well as itching over the whole body. It can be prepared as a decoction for washing or used to soak the affected area. The Tao Zhu Methods says to gather it on the fifth day of the fifth lunar month. It can also often be found in the wild.

Sheep-won’t-eat grass is bitter and pungent in flavor, warm in nature, and non-toxic. It treats various wind disorders and blood disorders, replenishes the body, and can also treat many other illnesses. It may be boiled and taken, or steeped in wine. It grows in the mountain valleys of Shu. Its leaves are slender and long; among the various grasses, this is the one that sheep will not eat.

Immortal’s grass treats cu sores in children—small, hard, raised skin lesions. It can be boiled to make a wash for bathing the child, or crushed and applied to the affected area. The heads of these sores vary in size and are hard in texture. Some heal on their own without treatment, but if erysipelas enters the abdomen, the condition becomes dangerous. Cool medicines may therefore be taken in advance as a precaution, while this herb is used to wash the sores. The herb is also said to brighten the eyes: its juice is dropped into them. Immortal’s grass grows between the steps in courtyards, reaching two or three cun in height. Its leaves are slender and long, with serrated edges, and resemble lige grass. It does not grow in the north.

Qianli ji is bitter in flavor, neutral in nature, and slightly toxic. It treats epidemic Qi throughout the land, jaundice with abdominal masses, malaria, miasma, and insect toxins. Taking it as a decoction may cause vomiting or diarrhea. It can also be crushed and applied to sores, or to wounds from bites by insects, snakes, dogs, and other animals. It is a vine commonly found beside roads and fences, with narrow, thick leaves. It grows in the area around Xuanzhou and Huzhou.

Qian ge is sweet in flavor, warm in nature, and non-toxic. It treats various wind disorders, deficiency of blood and Qi, and bodily weakness, and can make a person feel vigorous. Taken for a long time, it can ease wind disorders, hemiplegia, and one-sided wind disorders. It grows in ravines south of the mountains. Its leaves resemble those of wolfberry, and its roots resemble kudzu roots and are black.

Sweet Creeper has a sweet taste and a cold nature, and is non-toxic. It clears heat, relieves restlessness, removes toxins, and harmonizes the Qi of the middle burner, helping the body grow full and strong. It is also used for cases in which poison from horse blood enters the muscles, bites from rabid dogs, and heat jaundice in cattle and horses. Crush and press the juice from the vine, then mix it with rice flour to make dried food or cakes. It tastes sweet and can also stop diarrhea. Crush the leaves, take their juice, and apply it to snake bites. Sweet Creeper grows beneath the mountain forests of Jiangnan, and its vines resemble kudzu. A smaller-leaved variety has long, pointed leaves and a pungent, unpleasant smell. Crushed and applied to a child’s abdomen, it can relieve disorders such as distention and fullness, and shanpi.

Ground Cherry has a pungent taste and a neutral nature, and is non-toxic. It is used to treat red and white dysentery; the stems and fruit may be decocted and taken. It grows in warm, damp places in Jiangdong and bears fruit in the fourth or fifth month. The fruit resembles Chinese bayberry, and the plant resembles thatch grass.

Tianzhu Dried Ginger has a pungent taste and a warm nature, and is non-toxic. It is used to treat cold invading the interior, cold in the Spleen and Stomach, undigested food retained in the body, abdominal distention, diarrhea, pain in the lower back and spine, as well as xuanpi, masses of Qi, and accumulations of stagnant blood. It comes from the land of the Brahmins, resembles ginger, and is pale yellow. It is also called Hu Dried Ginger.

Illustrated and Expanded Materia Medica, juan nine