《孫真人備急千金要方》Vol. 79

Zhang Zhongjing said: When the human body is in a harmonious state, one need only pay attention to maintenance and should not take medicine casually. The medicinal properties of drugs have biases; although they can help the body, they may also cause the Qi of the zang-fu organs to lose balance, making one more susceptible to invasion by external pathogens. All living things must rely on food and drink to sustain life; yet people often do not know that food and drink also have aspects that can benefit or harm. The common people eat and drink every day but may not understand the principles involved, just as water and fire are close to people, yet people may not truly understand them. Moved by this, in my spare time from writing I have composed the Chapter on the Benefits and Harms of the Five Flavors in Dietary Therapy, hoping thereby to inspire beginners; if they practice diligently, the results will be very remarkable.

The Records of Wei Xun of Hedong records that Bian Que said: What people rely on for survival is the physical body; when the movements of Qi are disrupted, illness arises; what is used to regulate agitation and eliminate pathogenic Qi is medicine; what saves life and relieves danger and distress is the physician. The foundation of stabilizing the body and nourishing life must rely on food and drink; to treat illness quickly, one must resort to medicine. If one does not understand the suitability and taboos of food and drink, one is not sufficient to maintain life; if one does not understand the contraindications of medicines, one cannot cure illness. These two aspects are essential points that people of spiritual intelligence should value. If one neglects them and does not study, it is truly lamentable.

Therefore, food and drink can expel pathogenic Qi, stabilize the zang-fu organs, make the spirit joyful and the mind clear, and supplement Qi and blood. If one can through diet regulate illness, relieve emotions, and eliminate disease, one can be called a good physician. Dietary therapy is also a wondrous method for nourishing life and prolonging years, and for conditioning in old age; it is an important part of the arts of nourishing life.

A physician should first thoroughly understand the cause of illness, clarify what contraindications the patient has violated, and then use diet to regulate and treat. Only after dietary therapy is ineffective should medicine be used. The nature of medicine is fierce, like using troops; how can fierce troops be dispatched casually? If used improperly, they will harm many people. Improper administration of medicine will likewise bring disaster.

Wang Xi of Gaoping said: Food and drink should not be miscellaneous; eating too miscellaneously may violate dietary taboos; once violated, it may damage the body. Even if there is no obvious discomfort at the time, over days and months it will become a disaster. Foods such as fish, meat, fruits, and nuts should be chosen for those beneficial to the body, and one should strive for simplicity and fewness. Ordinary diet should be moderate and frugal; if one greedily seeks delicious flavors and eats too much, especially overeating at a banquet, and after the meal feels abdominal bloating and shortness of breath, one may suddenly fall ill, even causing cholera (in ancient times a broad term for acute vomiting, diarrhea, and similar conditions).

From the summer solstice until the autumn equinox, one must be careful with one’s diet and eat less fatty meat, greasy foods, cakes, thick soups, cream, and other rich foods. These foods are poorly suited to dietary cultivation when eaten with wine and fruit. People are prone to illness because they indulge in cold foods and drinks in spring and summer, or eat and drink without restraint.

Raw sliced fish and other foods that are fishy or cold in nature are generally harmful to health; avoiding them is beneficial. Regularly eating dairy products such as cheese and cream can strengthen the sinews and bones, bolster courage, and moisten the skin. But suddenly eating too much can cause abdominal distension and diarrhea, which usually ease on their own after a while.

The Yellow Emperor said, “The Five Flavors enter the mouth, and each has its own destination and can bring about corresponding illnesses. Sourness goes to the sinews. Eating too much sour food makes the body tense and uncomfortable. Why is this?”

Shaoyu replied, “After sourness enters the stomach, its influence is constricting and stagnating. It travels upward to the upper and lower Jiao—the functional regions of the body as understood in Chinese medicine. The Qi of these two Jiao is obstructed and cannot flow in and out normally, so the obstructed Qi remains in the stomach. When the Qi in the stomach becomes mild, the sourness then descends into the bladder. The bladder is connected to the bao, the part associated here with urination, whose tissues are thin and soft. When sourness reaches it, they contract and tighten, impeding the flow of water and making urination difficult. This is why the body becomes tense and uncomfortable. The genital region is where the sinews gather and end, so after sourness enters the stomach, it goes to the sinews.”

The Yellow Emperor asked again, “Saltiness goes to the blood. Eating too much salty food makes a person thirsty. Why is this?”

The reply was, “After saltiness enters the stomach, its Qi travels to the Middle Jiao and flows into the channels. The channels carry the blood. When saltiness combines with blood, it makes the blood congeal. When the blood congeals, the fluids in the stomach stagnate and cease to flow. The stomach therefore becomes dry, and the person becomes thirsty. (The Jia Yi Jing says: When the blood congeals, the fluids in the stomach flow abnormally; when their flow is abnormal, the stomach becomes depleted.) Thirst dries the throat, so the tongue becomes dry and the person constantly wants to drink. The blood vessels are channels through which Qi and blood move in the Middle Jiao, so after saltiness enters the stomach, it goes to the blood.” (Huangfu Shian says: The Kidney and the channels of the Three Jiao are connected. Though these channels are associated with the Liver and Heart, they also carry Qi and blood through the Middle Jiao. Therefore, after saltiness enters, it goes to the blood.)

The Yellow Emperor asked again, “Pungency goes to Qi. Eating too much pungent food makes a person feel distressed and stifled inside. Why is this?”

The reply was, “After pungency enters the stomach, its Qi travels to the Upper Jiao. The Upper Jiao receives and mobilizes the various forms of Qi, nourishing the Yang Qi in the upper part of the body. The pungent Qi of foods such as ginger and Chinese chives moves through the nutritive Qi and defensive Qi, the two forms of Qi that nourish and protect the body. If the nutritive and defensive Qi cannot promptly receive and circulate this pungent Qi, it flows counter to its proper course and lingers below the Heart, causing distress and pain. Pungency moves together with Qi, so after it enters the stomach, it goes to Qi. It also disperses outward along with Qi, causing Qi to become excessive.”

The Yellow Emperor asked again, “Bitterness goes to the bones. Eating too much bitter food makes a person nauseated and causes vomiting. Why is this?” The passage continues.

Bitter flavor enters the stomach. Its qi is dry and fierce, driving qi upward and downward; the qi of the five grains can scarcely overcome it. After bitter flavor enters the stomach, it passes into the lower passage. The lower passage is the pathway of the Triple Burner (the channels through which qi moves in the body). If the Triple Burner is blocked, qi cannot flow freely. Its movement then becomes disordered, causing vomiting.

The teeth are where the qi of the bones comes to an end. Thus, after bitter flavor enters the stomach, it travels to the bones and then returns from them. The teeth become black and loose. (Huangfu Shian says: Water and Fire support one another, so the qi of the bones is connected with the heart.)

Sweet flavor travels to the muscles. Eating too much sweet flavor makes a person nauseated. Why? The answer is that after sweet flavor enters the stomach, its qi is gentle and weak, unable to rise to the Upper Burner (the region where qi moves in the upper body). It therefore remains in the stomach together with the grains. Sweet flavor loosens what is in the stomach, stirring the roundworms; their movement makes a person nauseated. The qi of sweet flavor also reaches outward to the muscles, so sweet flavor is associated with the muscles. Too much sweet flavor causes millet-like bumps and calluses (thickened skin) to form on the muscles. (Huangfu Shian says: The qi of sweet flavor reaches outward to the skin, which is why it is said that sweet flavor, once it enters, travels to the skin. The skin covers the muscles. Although the skin is governed by the lungs, it is connected with the muscles; therefore, sweet flavor can nourish the muscles and also affect the skin.)

The Yellow Emperor asked, “Each of the five flavors of the five grains has its own domain. Can you explain this to me?” Bogao replied, “Those who feed on wind have keen spirits and light, vigorous bodies that can rise aloft. Those who absorb qi are even-tempered and quiet, and live long. Those who eat grains are intelligent but tax their spirit. Those who eat grass are dull-witted but strong. Those who eat meat are fierce and easily angered. Thus, the liver corresponds to Wood, its color is green, and it is suited to sour flavor; the heart corresponds to Fire, its color is red, and it is suited to bitter flavor; the spleen corresponds to Earth, its color is yellow, and it is suited to sweet flavor; the lungs correspond to Metal, their color is white, and they are suited to pungent flavor; the kidneys correspond to Water, their color is black, and they are suited to salty flavor. Internally, the five organs correspond to the Five Phases; externally, they govern their associated colors and correspond to the five directions.”

The correspondences between the five organs and the parts of the body are these: the liver is linked with the sinews, and its flourishing appears in the nails; the heart is linked with the vessels, and its flourishing appears in the complexion; the spleen is linked with the flesh, and its flourishing appears in the lips; the lungs are linked with the skin, and their flourishing appears in the body hair; the kidneys are linked with the bones, and their flourishing appears in the hair on the head.

Dietary prohibitions for the five organs: eating too much sour flavor makes the skin withered and the body hair weak; eating too much bitter flavor makes the sinews and vessels contract and the nails wither; eating too much sweet flavor causes bone pain and hair loss; eating too much pungent flavor causes calluses to form on the muscles and the lips to turn outward; eating too much salty flavor causes the vessels to become congested and obstructed, and changes the complexion.

Foods suited to illnesses of the five organs: for liver disease, eat hempseed, dog meat, plums, and Chinese chives; for heart disease, eat wheat, mutton, apricots, and Chinese chives; for spleen disease, eat barnyard millet, beef, dates, and mallow; for lung disease, eat yellow millet, chicken, peaches, and scallions; for kidney disease, eat soybeans, yellow …

The colors of the five organs—the liver, heart, spleen, lungs, and kidneys—and the foods suited to each are as follows: the liver is associated with green and should be nourished with sweet-tasting foods such as polished rice, beef, dates, and mallow greens; the heart is associated with red and should be nourished with sour-tasting foods such as red beans, dog meat, plums, and Chinese chives; the lungs are associated with white and should be nourished with bitter-tasting foods such as wheat, lamb, apricots, and Chinese scallions; the spleen is associated with yellow and should be nourished with salty-tasting foods such as soybeans, pork, chestnuts, and bean leaves; the kidneys are associated with black and should be nourished with pungent-tasting foods such as yellow millet, chicken, peaches, and scallions.

The way the Five Flavors affect the body is as follows: sour enters the sinews, so do not eat sour foods when the sinews are ill; bitter enters the bones, so do not eat bitter foods when the bones are ill; sweet enters the flesh, so do not eat sweet foods when the muscles are ill; pungent enters Qi, so do not eat pungent foods when Qi is ill; salty enters the blood, so do not eat salty foods when the blood is ill.

Foods correspond to the Five Flavors as follows: cooked rice is sweet, sesame is sour, soybeans are salty, wheat is bitter, dates are sweet, plums are sour, chestnuts are salty, apricots are bitter, peaches are pungent, yellow millet is pungent, mallow greens are sweet, Chinese chives are sour, bean leaves are salty, Chinese scallions are bitter, and scallions are pungent. Beef is sweet, dog meat is sour, pork is salty, lamb is bitter, and chicken is pungent.

Each of the five organs has its own method of regulation:

When the liver is uncomfortable, if there is a feeling of tightness, quickly eat sweet foods to relieve it. When Liver Qi needs to be dispersed, quickly eat pungent foods to disperse it, and use sour foods to help drain the liver. Avoid exposure to wind.

When the heart is uncomfortable, if there is a feeling of slackness, quickly eat sour foods to gather and restrain it. When Heart Qi needs to be softened, quickly eat salty foods to soften it, and use sweet foods to help drain the heart. Avoid warm foods, and do not dress too heavily.

When the spleen is uncomfortable, if there is a feeling of damp stagnation, quickly eat bitter foods to dry the dampness. When Spleen Qi needs to be eased, quickly eat sweet foods to relax it, and use bitter foods to help drain the spleen. Avoid warm foods, overeating, living in damp places, and wearing damp clothes.

When the lungs are uncomfortable, if the breath rises counterflow and breathing is obstructed, quickly eat bitter foods to promote discharge. When Lung Qi needs to be gathered and restrained, quickly eat sour foods to restrain it, and use pungent foods to help drain the lungs. Avoid cold foods and drinks, and do not wear thin, cold clothing.

When the kidneys are uncomfortable, if there is a feeling of dryness, quickly eat pungent foods to moisten them. Pungent foods open the interstices between the skin and muscles, encouraging fluids to moisten the body and Qi to flow freely. When Kidney Qi needs to be strengthened, quickly eat bitter foods to firm it, and use salty foods to help drain the kidneys. Do not expose the body to fire or scorching heat, and avoid clothing that is too warm and foods that are too warming.

Therefore, medicinal toxins are used to attack pathogenic influences; the five grains nourish the body, the five meats replenish it, the five fruits assist it, and the five vegetables provide nourishment. Essence is generated from the Qi of food, and Qi in turn nourishes Essence, giving the complexion a healthy luster. The body takes in the flavors of food, and those flavors nourish the physical form and give people strength. This is the principle being described.

There are five categories of spirit stores, each with five kinds, making twenty-five kinds in all. There are four categories of form stores, corresponding to the directions, the four seasons, the final month of each season, and the four limbs. Together, these make four times nine, or thirty-six kinds.

By using these methods to support the spirit, one can live long and preserve clear vision. Jing and Qi must accord with the Five Qi to exert their subtle effects. If the Qi taken in conflict with one another, they will damage Jing and Qi. The human body is nourished by the flavors of food; if the flavors in one’s diet are not properly balanced, they will damage the body. Therefore, the sages first attended to dietary restrictions to preserve the nature of life, then used medicines to prevent and treat illness and protect life. When the body is deficient, it should be nourished with warm substances; when Jing and Qi are deficient, they should be replenished through the flavors of food. Mild flavors that can nourish will preserve both the body and Jing and Qi.

Qibo said: “Yang transforms into Qi; Yin forms the flavors. Flavors return to the body, the body returns to Qi, Qi returns to Jing, and Jing in turn returns to transformation and generation. Jing is nourished by Qi, and the body by flavors; transformation and generation produce Jing, while Qi produces the body. Flavors can damage the body, and Qi can damage Jing; Jing can transform into Qi. The flavors of food damage the Yin aspect, while Qi exits through the upper orifices, such as the mouth and nose. Strong flavors belong to Yin; mild flavors belong to Yang within Yin. Strong Qi belongs to Yang; mild Qi belongs to Yin within Yang. Strong flavors cause Qi to descend and discharge, while mild flavors allow Qi to circulate. Mild Qi disperses Qi, while strong Qi blocks it. Excessive fire consumes the original Qi, while gentle, subdued fire strengthens a person’s Qi. Excessive fire dissipates Qi, while Qi can nourish gentle fire; excessive fire makes Qi dissipate, while gentle fire generates Qi. Pungent and sweet flavors disperse and belong to Yang; sour and bitter flavors induce vomiting and purgation and belong to Yin. When Yin is excessive, Yang becomes ill; when Yang is excessive, Yin becomes ill. When Yin and Yang are in harmony, the body is peaceful and free of illness.

“For the seventy-two days of spring, reduce sour flavors and increase sweet flavors to nourish Spleen Qi. For the seventy-two days of summer, reduce bitter flavors and increase pungent flavors to nourish Lung Qi. For the seventy-two days of autumn, reduce pungent flavors and increase sour flavors to nourish Liver Qi. For the seventy-two days of winter, reduce salty flavors and increase bitter flavors to nourish Heart Qi. During the eighteen days at the end of each season, reduce sweet flavors and increase salty flavors to nourish Kidney Qi.”

Fruits, Part Two (Twenty-Nine Entries)

Betel nut: Pungent in flavor, warm and astringent in nature, and non-toxic. It aids digestion, expels dampness and phlegm accumulations, kills parasites, and is used to treat tapeworms.

Cardamom: Pungent in flavor, warm and astringent in nature, and non-toxic. It warms the middle burner and is used for pain in the heart and abdomen. It also stops retching and vomiting and dispels bad breath.

Grapes: Sweet and pungent in flavor, neutral in nature, and non-toxic. They are used to treat damp impediment in the sinews and bones. They replenish Qi, strengthen physical and mental vigor, make the body strong and resistant to hunger, and help ward off wind and cold. Taken over a long period, they can make the body light and vigorous, slow aging, and promote longevity. They also regulate fluid accumulations in the intestines and harmonize the Spleen and Stomach, and can be made into wine. Regularly drinking grape wine benefits the body, expels water, and promotes urination.

Raspberry: Sweet and pungent in flavor, neutral in nature, and non-toxic. It replenishes Qi, makes the body light and vigorous, and helps prevent the hair from turning white.

Jujubes are sweet and pungent in flavor, hot and slippery in nature, and non-toxic. They treat pathogenic influences in the heart and abdomen, calm and harmonize the middle burner, and nourish Spleen Qi. They can regulate the twelve channels, harmonize Stomach Qi, open the nine orifices, and replenish deficiencies of Qi and body fluids. They may also be used to harmonize other medicines when someone has been frightened or feels heaviness in the limbs. Jujubes replenish the center and boost Qi, strengthen the will, dispel vexation, and treat discomfort below the heart and chronic intestinal diarrhea. Taken over a long period, they are said to make the body light and vigorous, prolong life, ward off hunger, and bring about the state the ancients called “immortality.”

Fresh jujubes are sweet and pungent in flavor. Eating too many can cause internal heat, thirst, and abdominal distension. People who are weak or thin, or who are suffering from a cold-and-fever illness, should especially avoid them so as not to harm their health.

Lotus seeds, the fruits of the lotus, are bitter and sweet in flavor, cold in nature, and non-toxic. They can lift the spirits, relieve thirst, clear heat, nourish the body and Shen (spirit), and strengthen the body. They are used to treat a range of illnesses. Taken over a long period, they are said to make the body light and vigorous, help one withstand aging, ward off hunger, and prolong life. Another name for them is “water fungus.” Lotus roots are cold in nature; they relieve heat-related thirst and disperse stagnant blood within the body.

Gordon euryale seeds, also called fox nuts, are sweet in flavor, neutral in nature, and non-toxic. They treat damp impediment, a painful obstruction caused by dampness, as well as pain in the lower back, back, and knees. They nourish the body, ease sudden illness, increase Jing (essence), strengthen the will, and sharpen hearing and vision. Taken over a long period, they are said to make the body light and vigorous, ward off hunger, help one withstand aging, and bring about the state of “immortality.”

Water caltrop seeds are sweet and pungent in flavor, neutral in nature, and non-toxic. They calm and harmonize the middle burner and nourish the five viscera, making one less prone to hunger and the body light and vigorous. They are also called “water caltrops.” The Yellow Emperor said not to eat raw water caltrops in the seventh month, lest they cause pinworms, intestinal parasites.

Chestnuts are salty in flavor, warm in nature, and non-toxic. They boost Qi, strengthen the digestive system, and nourish Kidney Qi, helping one withstand hunger. Eating chestnuts raw is especially effective for impaired movement in the lower back and legs.

Cherries are sweet in flavor, neutral in nature, and slightly astringent. They calm and harmonize the middle burner and boost Qi, and may be eaten in quantity. They are said to improve complexion and benefit the will and temperament.

Mandarins and pomelos are pungent in flavor, warm in nature, and non-toxic. They treat accumulations in the chest, pathogenic heat, and rebellious Qi. They promote the transformation of food and drink, direct Qi downward, and relieve vomiting and coughing. They also clear accumulated heat in the Bladder, promote urination, and treat the five painful urinary disorders, difficulty urinating, impaired digestion due to Spleen and Stomach weakness, retching in the chest, cholera—a sudden onset of vomiting and diarrhea in ancient usage—and diarrhea. They can also expel tapeworms. Taken over a long period, they are said to dispel bad breath, direct Qi downward and open the spirit, make the body light and vigorous, and prolong life. They are also called tangerine peel; the older the peel, the better.

Jinfuzi is bitter in flavor, neutral and slippery in nature. Eating too much can impair the sense of taste, so that one can no longer distinguish the five flavors.

Plums are sour in flavor, neutral in nature, slightly astringent, and non-toxic. They direct Qi downward, clear heat, dispel vexation, and calm the mind. They can ease pain in the limbs, hemiplegia, and numbness, and may also be used for dead flesh—muscle that has lost sensation—dark blue-black moles, and malignant conditions. They also stop diarrhea, reduce excessive salivation, relieve dry mouth, and open and regulate the channels and sinews. Eating too many can damage the teeth.

Persimmons are sweet in flavor, cold in nature, slightly astringent, and non-toxic. They regulate Qi in the five viscera and treat chronic intestinal diarrhea, bodily weakness, burns, and wounds caused by metal instruments, while also relieving pain.

Quince fruit tastes sour and salty. It is warm in nature, astringent, and non-toxic. It mainly treats damp impediment—numbness and pain in the limbs caused by dampness—as well as cholera and persistent cramping of the leg tendons after severe vomiting and diarrhea. The bark of the quince tree is also non-toxic and may be boiled for use.

Torreya seeds, the fruit of the torreya tree, taste sweet. They are neutral in nature, astringent, and non-toxic. They mainly treat the five types of hemorrhoids. They can also expel the three worms, an ancient term for internal parasites, and destroy harmful afflictions such as gu poison and ghost possession, which people in ancient times believed were illnesses caused by malevolent spirits.

Sugarcane tastes sweet. It is neutral in nature, astringent, and non-toxic. It can direct Qi downward, harmonize the Spleen and Stomach, strengthen Spleen Qi, promote the flow of the large intestine, quench thirst, relieve vexing heat, and counteract alcohol poisoning.

Soft dates taste bitter. They are cold in nature, astringent, and non-toxic. Eating too many can bring on old ailments, worsen internal cold, and trigger coughing.

Taro tastes pungent, is neutral in nature, and has a slippery texture. It is toxic. It can ease and open the intestines and Stomach, nourish the skin, and promote the flow of the intestines and Stomach. Also called “earth fungus,” it should not be eaten in large quantities, or it may bring on old ailments caused by cold. Water chestnuts taste bitter and sweet. They are slightly cold in nature, slippery in texture, and non-toxic. They mainly treat wasting-thirst, marked by excessive drinking and urination, and febrile illnesses; they can also strengthen Qi. Also called “jigu” and “water duckweed,” they are harvested in the third lunar month.

Apricot kernels taste sweet and bitter. They are warm in nature, moist and slippery in texture, and toxic. They mainly treat coughing with rebellious Qi, rumbling in the intestines, throat impediment—pain or obstruction in the throat—and rebellious Qi. They can also promote lactation, treat wounds caused by swords and other weapons, discomfort from cold in the chest, running-piglet disorder, in which Qi surges upward from the lower abdomen into the chest and abdomen, convulsions, vexing heat below the heart, symptoms caused by wind that come and go, and epidemic headaches. They can also release the exterior, relieve tightness below the heart, and counteract dog venom. They are harvested in the fifth lunar month. If an apricot pit contains two kernels, it can harm people and should be discarded. Apricots picked before they are ripe, while their kernels are still soft, can be dried in the sun and eaten to effectively quench thirst and dispel the toxins of cold and heat. Bian Que said that apricot kernels should not be taken for a long time, or they may cause blindness, loss of the eyebrows and hair, and the recurrence of various old ailments.

Peach kernels taste bitter, sweet, and pungent. They are neutral in nature and non-toxic. They can break up stagnant blood and blood blockage, in which menstrual flow is obstructed; treat abdominal masses and pathogenic influences; and kill small worms. They can also be used for coughing with rebellious Qi, hardness below the heart, sudden blood stasis, absent menstruation, and heart pain. They are harvested in the seventh lunar month. Any fruit pit that contains two kernels may harm people and must not be used. Peach fruit tastes sour and is non-toxic, but eating too much can cause internal heat. The Yellow Emperor said that bathing after eating one’s fill of peaches can cause painful, difficult urination.

Plum kernels taste bitter. They are neutral in nature and non-toxic. They mainly treat blood stasis and bone pain caused by falls and impacts. Plum fruit tastes bitter and sour. It is slightly warm in nature, astringent, and non-toxic. It can clear accumulated pathogenic heat and harmonize the middle Qi. It is suitable for heart ailments, but eating too much can weaken the body and turn the complexion yellow. The Yellow Emperor said that plums must not be eaten with white honey, or they may damage the five viscera.

Pears taste sweet and slightly sour. They are cold in nature, astringent, and toxic. They can clear external pathogenic heat and relieve vexation in the heart…

Eating too much can cause internal cold in the body. People with metal-wound injuries and women who have recently given birth should not eat it; doing so can leave them weak and fatigued.

Cold in the Middle: This refers to cold Qi gathering inside the body and causing discomfort from internal cold.

Linping (an apple-like fruit): Sour and bitter in taste, neutral and astringent in nature, and non-toxic. It can relieve thirst and reduce excessive salivation. Do not eat too much, or it may weaken the body’s network vessels.

Nai fruit (an ancient fruit): Sour and bitter in taste, cold and astringent in nature, and non-toxic. It can stave off hunger and strengthen the heart Qi. Do not eat too much, or it may cause abdominal distention. In people with chronic illness, it can worsen the condition.

Pomegranate: Sweet, sour, and astringent in taste, and non-toxic. It can relieve dryness in the throat and thirst. Do not eat too much, or it may damage Lung Qi.

Loquat leaves: Bitter in taste, neutral in nature, and non-toxic. They are used to treat persistent vomiting and help Qi descend. Fresh bark may be shaved directly from the tree; chew a small amount and swallow the juice. Alternatively, boil it into a liquid, let it cool, and drink it. This works very well.

Walnuts: Sweet in taste, cold in nature, slippery in texture, and non-toxic. Do not eat too many, or they may increase phlegm and fluid retention in the body, causing nausea and the vomiting of water or food.

Third Category: Vegetables (58 entries)

Goji leaves: Bitter in taste, neutral and astringent in nature, and non-toxic. They can strengthen the weak and nourish Jing (essence). A saying goes, “When a thousand li from home, do not eat luomo or goji.” This means that these plants can enhance male sexual function and quickly replenish Yin Qi.

Luomo: Sweet in taste, neutral in nature, and non-toxic. It is also called “bitter pill.” Its leaves are thick and large, and it grows as a vine. When picked, it releases a white sap. Plants grown at home can be eaten raw or steamed or boiled. Its nourishing effects are the same as those of goji leaves.

Melon seeds: Sweet in taste, neutral and somewhat cold in nature, and non-toxic. They can give the complexion a healthy glow, strengthen Qi and physical energy, and help stave off hunger. Classical texts say that long-term use can make the body light and help one endure old age; they can also relieve fullness in the chest and low spirits. Long-term consumption can cause internal cold. They can also be made into a facial cream. They are also called “water fungus” or “white melon seeds” and are the seeds of the winter melon. Harvest them in the eighth month.

Winter melon: Sweet in taste, slightly cold in nature, and non-toxic. It can relieve swelling and distention in the lower abdomen, promote urination, and quench excessive thirst.

In general, melons are sweet in taste, cold and slippery in nature, and non-toxic. They can quench thirst. Eating too many, however, can cause itching, dampness, or sores in the genital area, and may also bring on jaundice. The Yellow Emperor said not to eat melons touched by frost in the ninth month, or one may develop alternating chills and fever or a warm disease in winter. Melons may cause vomiting as soon as one begins eating them. If, after eating, it feels as though water is lodged in the chest and remains undigested for a long time, this may develop into regurgitation. Melons that sink when placed in water may cause cold illnesses that are difficult to cure.

Yue melon: Sweet in taste, neutral in nature, and non-toxic. Do not eat it over a long period; prolonged consumption can damage the stomach and intestines.

Cucumber: Sweet in taste, cold in nature, and toxic. Do not eat too much, or it may trigger alternating chills and fever, increase bouts of malaria, and possibly cause blood stasis to accumulate and internal heat to worsen.

Immature cucumber is sweet in flavor, cold in nature, and non-toxic. Eating it can clear vexing heat, but it should not be eaten over a long period, as it can easily make a person forgetful.

Winter mallow seeds, the seeds of winter mallow, are sweet in flavor, cold in nature, and non-toxic. They are used to treat cold and heat disorders of the five viscera and six bowels, as well as wasting of the body. They can treat the five stranguries, conditions marked by difficult, dribbling urination; promote urination; and be used when a woman’s breast milk does not flow or her menstrual flow has stopped. Taken over a long period, they strengthen the bones, build muscle, make the body light and agile, and prolong life. Winter mallow leaves are gathered in the twelfth month. They are sweet in flavor, cold in nature, slippery in effect, and non-toxic; they are suited to the Spleen and Stomach. Eating them over a long period can harmonize Stomach Qi, but the heart of the winter mallow plant is harmful, and all medicines should not be eaten with it. The Yellow Emperor said that eating winter mallow raw after it has been left out following frost can stir up five kinds of stagnant fluid pathogens; when these are abundant, a person will vomit fluid. Winter mallow eaten with fermented carp is harmful. During the months when Earth Qi governs the seasons, do not eat winter mallow raw, or food will be difficult to digest and old illnesses may recur.

Amaranth seeds are sweet in flavor, cold in nature, astringent, and non-toxic. They are used to treat night blindness and nebulae over the eyes, brighten vision, dispel pathogenic influences, promote urination and bowel movements, clear cold and heat, and kill roundworms. Taken over a long period, they can increase strength, lessen hunger, and make the body light and agile. Amaranth is also called horse amaranth or “silent fruit.” The plant referred to here is purslane, which can treat a prolapsing sore, a kind of ulcer.

Small amaranth is sweet in flavor, very cold in nature, slippery in effect, and non-toxic. It may be eaten over a long period to increase strength and clear pathogenic heat. It must not be eaten with turtle meat, or a turtle mass—a type of abdominal accumulation—may form. The same is said of eating bracken with turtle meat.

Wild mugwort is acrid in flavor, warm in nature, astringent, and non-toxic. It is used to treat foul, turbid Qi between the chest and diaphragm, and to promote the movement of the intestines and Stomach.

Bitter greens are bitter in flavor, very cold in nature, slippery in effect, and non-toxic. They are used to treat pathogenic influences in the five viscera, loss of appetite, Stomach impediment, intestinal disorders such as dysentery, intense thirst, acute internal heat, and malignant sores. Eaten over a long period, they can calm the mind and benefit Qi, sharpen hearing and vision, reduce sleep, make the body light and agile, and help a person withstand old age, hunger, and cold. Bitter greens are also called tea herb, xuan, or youdong, because they do not wither even in winter. They are gathered in the first ten days of the fourth month.

Shepherd’s purse is sweet in flavor, warm in nature, astringent, and non-toxic. It can course Liver Qi, harmonize the Middle Qi, and resolve various toxins. Shepherd’s purse seeds are used to treat blurred vision, eye pain, and tearing; its roots are used to treat dry, painful eyes.

Turnips and radish greens are bitter in flavor, cold in nature, astringent, and non-toxic. They regulate the five viscera, make the body light and agile, and increase strength, and are suited to long-term consumption. Turnip seeds brighten vision; after being steamed and sun-dried nine times, they can be used to treat jaundice and promote urination. It is said that taking them over a long period can lead to becoming an immortal. Turnip roots can disperse wind-heat toxin swellings, but should not be eaten in large amounts, or they may cause abdominal distension.

Chinese cabbage is sweet in flavor, warm in nature, astringent, and non-toxic. Eaten over a long period, it can promote the movement of the intestines and Stomach, clear vexation in the chest, and relieve wasting-thirst. It was originally a kind of turnip; after being planted south of the Yangtze River, it changed into Chinese cabbage.

The nature and flavor of mustard greens (plants of the mustard genus) vary with the soil in which they grow, just as the qualities of trifoliate orange and tangerine differ according to where they are produced. Mustard greens taste pungent, are warm in nature, and are non-toxic. They enter the Nose channel, dispel pathogenic influences from the Kidneys, strongly open the airways obstructed by coughing, direct Qi downward, and clear the nine orifices—the openings of the eyes, ears, nose, mouth, and so on—thereby improving sight and hearing. They settle the Spleen and Stomach, and long-term consumption warms the middle burner. Another view holds that they make a person susceptible to cold. Mustard seeds also taste pungent and enter the Nose channel, but are toxic. They treat throat impediment, with swelling, pain, and blockage, and dispel swellings and pain caused by various wind toxins. The Yellow Emperor’s Inner Classic says that mustard greens should not be eaten with rabbit meat, or severe illness may result.

Alfalfa tastes bitter, is neutral in nature and astringent, and is non-toxic. It settles the Spleen and Stomach and strengthens the limbs; it can be eaten over a long period.

Perilla seeds taste pungent, are warm in nature, and are non-toxic. They treat coughing with rebellious Qi, asthma, and related conditions, direct Qi downward, warm the middle burner, and nourish the marrow. Perilla leaves regulate the middle burner and remove unpleasant odors. Harvest them in the ninth month and dry them in the shade before use. Oil pressed from the seeds can also be used to make oilcloth garments, which are coated with oil for waterproofing.

The seeds of knotweed taste pungent, are warm in nature, and are non-toxic. They improve sight, warm the middle burner, release the exterior by inducing perspiration at the body surface, and strengthen resistance to wind and cold. They can also dispel edema caused by retained fluid, swelling of the face and eyes, and carbuncles and sores. Knotweed leaves taste pungent and enter the Tongue channel. They treat pathogenic influences in the small and large intestines, regulate the middle burner, and strengthen the will. The Yellow Emperor’s Inner Classic says that eating too much knotweed causes poisoning and heart pain. Eaten with raw fish, it depletes a person’s strength and causes scrotal pain so severe that the sufferer wishes to die. Women should avoid knotweed and garlic during menstruation, as these can lead to blood in the urine or abnormal vaginal discharge. Knotweed should not be eaten in the second month, lest it damage the Kidneys. Bian Que says that eating it over a long period causes alternating chills and fever, damages the marrow, and depletes men’s Yin, reducing their Jing.

Onion seeds taste pungent, are warm in nature, and are non-toxic; they are suitable for the Lungs. Pungency enters the head, improves sight, and replenishes deficiency. The white part of the onion is neutral in nature and slippery. It can be taken boiled in soup to treat chills and fever from cold damage and severe pain in the bones and flesh. It induces sweating and can also treat windstroke, swelling of the face and eyes, throat impediment with blockage, and threatened miscarriage. The white part of the onion is incompatible with cinnamon bark. Onion leaves are warm in nature, taste pungent, and enter the Eyes channel. They dispel pathogenic influences in the Liver, settle the middle burner, harmonize the five viscera, improve sight, treat jaundice, and counteract the toxicity of various medicines. Onion roots and fibers are neutral in nature and treat headache from cold damage. The liquid that flows from an onion, as well as fresh onion juice, is neutral and slippery; it can stop blood in the urine and counteract the toxicity of hellebore and cinnamon bark. The Yellow Emperor’s Inner Classic says that eating raw onion and then immediately eating honey causes diarrhea. Eating honey after roasted onion obstructs the breath and may even prove fatal. In the first month, avoid eating raw onion, or wind rashes and similar eruptions may appear on the face.

Wild onion tastes pungent, is slightly warm in nature, and is non-toxic. It dispels miasma and harmful toxins. Eating it over a long period strengthens gallbladder Qi and steadies the will; its seeds treat seminal emission.

Chinese chives taste bitter and pungent, are warm in nature, slippery, and non-toxic, and are suitable for the Heart. Pungency enters the bones and can be used to treat metal-inflicted wounds, such as those caused by knives or swords…

The vegetable mentioned earlier promotes muscle growth, makes the body feel light and agile, helps stave off hunger, and may also slow aging. For this reason, it is called “vegetable lingzhi.” It can dispel retained fluids, warm the middle burner (the area occupied by the spleen and stomach), and disperse stagnant Qi. It may also be used for ailments affecting women after childbirth and the sick. For sores and ulcers, stroke, Cold pathogens, or edema, crush it and apply it to the affected area. If a fish bone or other bone becomes stuck in the throat and cannot be swallowed, eating it is said to dissolve the obstruction.

The Yellow Emperor said: Do not cook scallions (a vegetable resembling onion and garlic) with beef in soup and eat them together, or they may cause “abdominal accumulations,” a type of disease involving masses in the abdomen. The same applies to Chinese chives. In the tenth, eleventh, and twelfth months, do not eat scallions raw, lest they increase nasal discharge and saliva.

Chinese chives taste pungent and sour, are warm in nature, and have an astringent effect. They are nontoxic. Their pungent flavor enters the Heart and is suited to nourishing the Liver; they may be eaten over a long period and help calm and nourish the five organs. However, they are unsuitable for people with Heat in the stomach. For those with long-lasting coldness in the chest and abdomen, eating them is certain to worsen the condition. Chinese chive seeds treat nocturnal emissions and involuntary seminal loss. If the urine is whitish, boil the roots and drink the liquid. The Yellow Emperor said: Do not eat Chinese chives raw after they have been frosted or frozen, or food Qi lodged in the stomach will be stirred up; if too much is consumed, water will certainly be vomited. Do not eat Chinese chives in the fifth month, or they may harm the body and leave one weak. The second and third months are suitable for eating them, and they greatly benefit the Heart.

White shexiang (a plant in the ginger family) tastes pungent, is slightly warm in nature, and has an astringent effect. It is nontoxic. It treats Gu poisoning and malaria. Pound it, take the juice by mouth twice a day, three he per dose. Its fresh root can be used for various sores.

Tian cai (a vegetable related to beet) tastes sweet and bitter, is extremely cold in nature, and is nontoxic. It treats high fever caused by seasonal epidemics and can dispel Wind-Heat and toxic influences.

Perilla tastes pungent, is slightly warm in nature, and is nontoxic. It helps regulate Qi and dispels internal Cold; perilla seeds are especially effective.

Ji su tastes pungent, is slightly warm in nature, and has an astringent effect. It is nontoxic, treats vomiting blood, and also helps regulate Qi. It is also called water su.

Basil tastes bitter and pungent, is mild and warm in nature, and has an astringent effect. It is nontoxic and can disperse stagnant fluids and toxic Qi. However, it should not be eaten over a long period, or the movement of the defensive and nutritive Qi—the Qi that protects and circulates through the body—may become impeded.

Wu yi, a medicinal substance made from processed elm seeds, tastes pungent, is neutral but tends toward warm, and has a slippery texture. It is nontoxic. It treats pathogenic influences in the five organs, disperses abnormal sensations of heat in the skin and joints, expels parasites, aids digestion of accumulated food, drives out tapeworms, and relieves abdominal heat and labored breathing. It is also called wu gu or tang tang. Placed in a vessel, it is said to repel leeches; it has a foul odor. This substance is made from the seeds of the mountain elm.

Elm leaves taste sweet, are neutral in nature, and have a slippery texture. They are nontoxic. They treat childhood convulsions, difficulty urinating, and the fatigue and restlessness caused by summer Heat. Boil them into a liquid, let it cool, and drink it. The white bark of the elm tastes sweet, is cold in nature, and is nontoxic. It promotes urination and treats stone strangury, the painful, dribbling urination caused by urinary stones. Elm flowers treat sores on children’s heads.

Coriander seeds taste sour, are neutral in nature, and are nontoxic. They aid digestion and restore the appetite. As for coriander leaves…

Prolonged consumption may make people forgetful. Hua Tuo said: Coriander is harmful for people with body odor, bad breath, or cavities; eating it can worsen these symptoms. People with pathogenic influences in the body should avoid it as well, since it may bring on an old illness. This is especially true for those with metal-inflicted wounds, who should not eat it.

Seaweed: salty in taste, cold and slippery in nature, and non-toxic. It is used to treat goiter and masses caused by Qi stagnation. It can dissolve hard lumps below the neck and is also used for pain, rumbling in the intestines, and edema. It promotes urination and warms and nourishes men’s Yin.

Kelp: salty in taste, cold and slippery in nature, and non-toxic. It may be used for edema, goiter, Qi stagnation, and fistulous sores, and can also disperse accumulations.

Crown daisy: pungent in taste, neutral in nature, and non-toxic. It calms the spirit, regulates the breath, strengthens the spleen and stomach, and transforms phlegm and fluid retention.

White artemisia: bitter and pungent in taste, neutral in nature, and non-toxic. It nourishes the five organs, replenishes the Qi within, and promotes hair growth. The text says that eating it over a long period can bring longevity, and that a white rabbit who eats it becomes an immortal.

Wu Kui, also called Sichuan hollyhock: sweet in taste, slightly cold and slippery in nature, and non-toxic. Its flowers calm the heart and Qi, while its leaves clear external heat and promote the flow of the intestines and stomach. It should not be eaten over a long period, or it may dull the mind. The text also says that if someone is bitten by a dog after eating it, the wound may ooze fluid and prove difficult to heal.

Huo: salty in taste, cold and astringent in nature, and non-toxic. It benefits the kidneys, may be used for frequent urination or bowel movements, and can relieve vexing heat.

Coriander: pungent in taste and slightly warm in nature. It is used to treat cholera, abdominal pain, vomiting, and diarrhea. It can also reduce edema, ease restlessness of the heart, and bring down fever.

Sweet gourd: sweet in taste, neutral and slippery in nature, and non-toxic. It is used to treat wasting-thirst, malignant sores, and rotting, painful sores in the nose or mouth. Its leaves are sweet and neutral in nature and are said to help people endure hunger. Bian Que said that people with beriberi or deficiency-related distension should not eat it, or their illness may linger for a long time.

Water shield: sweet in taste, cold and slippery in nature, and non-toxic. It is used to treat wasting-thirst and heat impediment, in which pathogenic heat causes pain or numbness in the limbs. Eating too much may bring on hemorrhoids.

Malabar spinach: sour in taste, cold in nature, and non-toxic. It promotes bowel movements and disperses heat, while its fruit gives the complexion a healthy glow. It is also called Tian Kui and Fan Lu.

Fan Lou: sour in taste, neutral in nature, and non-toxic. It is used to treat malignant sores and hemorrhoids that have persisted for years. Gather it at noon on the fifth day of the fifth lunar month; it is then called “nourishing herb.” It is also known as chicken-intestine herb. Dry it in the sun, then burn it to a charred ash and keep it for use.

Bian Que said: If a man has a malignant sore on his penis or at its root, with pus, ulceration, and unbearable pain that does not heal for a long time, take one part Fan Lou ash and two parts fresh earthworm castings. Add a little water and grind them together into a paste as thick as pancake batter, then apply it to the sore. Replace it when it dries. During treatment, avoid alcohol, wheat-based foods, pungent foods, and warming foods.

The Yellow Emperor said: Eating Fan Lou together with pickled shan fish can bring on wasting-thirst.

Another herb grows near irrigation channels in warm, damp places and continues to grow in winter. It resembles coriander and is also called “chicken-intestine herb.” It can treat hemorrhoids and is also known as “Heavenly Gourd Herb.”

Ji (fish mint): Pungent in flavor and slightly warm in nature, with mild toxicity. It is used to treat sores caused by the urine of earwigs, commonly called “clamp insects.” Eating too much may cause wheezing and difficulty breathing; people with ailments of the feet may develop foot pain if they eat too much.

Hu (garlic): Pungent in flavor, warm in nature, and toxic. Its pungent flavor enters the five viscera, disperses abscesses, treats sores, dispels pathogenic Wind, and kills parasitic toxins. Single-clove garlic is best. The Yellow Emperor said that eating garlic together with fermented green fish can cause sores inside the abdomen and swelling in the intestines, and may also bring on hernia-like accumulations. Having sex after eating too much raw garlic damages Liver Qi and makes the complexion lose its luster. Avoid garlic in the fourth and eighth months, lest it harm Shen and weaken Gallbladder Qi. It may also cause wheezing, palpitations, tightness in the ribs and flanks, and a distorted sense of taste.

Small garlic: Pungent in flavor, warm in nature, and non-toxic. Its pungent flavor enters the Spleen and Kidneys. It is used to treat cholera-like illnesses—an ancient term for acute conditions involving vomiting and diarrhea—and abdominal discomfort. It aids digestion, regulates Stomach Qi, warms the middle burner, and dispels pathogenic influences, impediments, and toxins. Harvest it on the fifth day of the fifth month and dry it in the sun. Its leaves can treat agitation and heart pain, and can counter various toxins. They may also be used for children’s cinnabar rashes, a kind of skin eruption. Do not eat it over a long period, or it may weaken the heart. The Yellow Emperor said that eating raw fish after small garlic weakens the breath and causes pain in the scrotum, which may become unbearable. Avoid small garlic in the third month, lest it harm the heart, will, and temperament.

Ming leaves (tea leaves): Bitter, salty, and sour in flavor, cold in nature, and non-toxic. They can be eaten over a long period, strengthening the body and lifting the spirits, though they slightly disturb the movement of Qi. The Yellow Emperor said that tea leaves should not be eaten with chives, or the body will feel heavy.

Fanhe herb (mint): Bitter and pungent in flavor, warm in nature, and non-toxic. It can be eaten over a long period; it dispels disorders of Kidney Qi and freshens the breath. It is used to ward off evil and toxins and relieve fatigue and exhaustion. However, people who are thin and weak or easily fatigued should not eat it over a long period, lest it bring on wasting-thirst disease, an ancient term for symptoms such as excessive thirst and urination.

Cang’er seeds (the fruit of the cocklebur): Bitter and sweet in flavor, warm in nature. The leaves are bitter and pungent in flavor, slightly cold and astringent in nature, and mildly toxic. They are used for headaches caused by Wind-Cold, Wind-Damp impediments, stiffness and pain in the limbs, removal of rotten flesh and dead tissue, and knee pain. They can also counter toxins in stream water. Long-term use is said to strengthen Qi and vitality, sharpen hearing and sight, improve memory, and make the body light and agile.

Cocklebur has many other names: Hu Xi, Earth Kui, Shi, and Constant Thought. People in Shu call it “sheep-carried,” people in Qin call it “Cang’er,” and people in Wei call it “single thorn.” The Yellow Emperor said that armored cocklebur should not be eaten with pork, as the combination harms the body. Taking cocklebur husks—the fruit of the plant—after eating sweet porridge may bring on wandering pains, followed later by pain in both flanks. Avoid cocklebur after the Start of Autumn.

The taste of food zhuyu is acrid and bitter, and its nature is greatly warming. It is non-toxic. It is harvested in the ninth month, and is of better quality after being stored for a long time. The fruits that have not split open and remain tightly closed are poisonous and must not be used. It can stop pain, regulate Qi, relieve counterflow coughing, dispel cold from the five organs, warm the Spleen and Stomach, and disperse accumulations that have resisted digestion. The white fresh bark of food zhuyu can be used for abdominal pain caused by zhong’e (a sudden attack by an unknown malign influence), and can also stop toothache. Its fine roots can dispel the three worms, the ancient term for parasites within the body.

The Yellow Emperor said that food zhuyu should not be eaten in the sixth or seventh month, lest it harm one’s spirit and Qi. If someone’s mouth and eyes become crooked and they cannot speak after being struck by zephyr wind, the ancient term for a sudden external wind affliction, take one sheng of food zhuyu, remove the black seeds and the tightly closed fruits, and add three sheng of good fermented beans. Mix the two ingredients with clear wine and boil four or five times; then strain off the liquid, let it cool, and take half a sheng three times a day. A slight sweat should bring recovery. If stung by a scorpion, chew food zhuyu and apply it to the wound to relieve the pain.

Sichuan pepper has an acrid taste and a greatly hot nature, and is poisonous. It can be used to dispel malign influences, warm the middle burner, regulate Qi, and eliminate retained fluids and accumulated food. It can make a painful place itch, and turn an itchy place painful. Prolonged use weakens a person’s strength and diminishes their eyesight. It is also used for counterflow coughing, to dispel cold from the skin, and to treat deadened flesh, painful damp impediment, and cold Qi below the heart. It warms cold that has gathered in the five viscera and six bowels, as well as in the joints throughout the body. It is also recorded as effective for warm malaria, severe wind disease, and spontaneous sweating. It can stop diarrhea and dispel wind afflictions. Tightly closed fruits can harm people; the black seeds inside are slightly poisonous and promote urination. Zhang Zhongjing said Sichuan pepper should be dry-fried before use. The Yellow Emperor said not to eat pepper in the tenth month, lest it harm the heart and blood vessels.

Dried ginger has an acrid taste and a hot nature. It is non-toxic. It can be used for fullness and distension in the chest, counterflow coughing and upward surging Qi, and to warm the middle burner. It is also used for leaking blood, sweating, painful wind-damp impediment, intestinal stagnation with diarrhea, cold abdominal pain, zhong’e, cholera, distension and fullness, wind afflictions, and Qi that has gathered beneath the skin. It can also stop vomiting blood. Fresh ginger is especially effective.

Fresh ginger has an acrid taste and a slightly warm nature. It is non-toxic. Its acrid flavor enters the five viscera. It can be used for headaches due to cold damage, to expel phlegm and regulate Qi, induce sweating, open the nose, and relieve nasal congestion, counterflow coughing with upward surging Qi, and vomiting. It can also remove turbid Qi between the chest and diaphragm and clear the mind. The Yellow Emperor said not to eat ginger in the eighth or ninth month, lest it harm the spirit and shorten life. Master Hu said ginger can kill long worms in the abdomen. Prolonged use diminishes a person’s resolve and wisdom and can also harm the heart and nature.

Jinkui has a bitter taste and a balanced nature. It is non-toxic. Prolonged use can ease agitation and urgency in the heart; however, it may also stir up cold phlegm, making the body feel heavy and sluggish.

Rapeseed has an acrid taste and a cold nature. It is non-toxic. It can be used for impediment pain in the lower back and legs. If the pain in the lower back and legs is an old condition, then…

People with this type of illness must not eat this vegetable, or their condition will certainly worsen. It can also be used to treat edema with oily secretions and erysipelas, and to improve body odor.

The entry on “those who practice incantations to prohibit” appears in the Wuming Jing. The layman Hu says that the seeds of this vegetable can treat conditions such as seminal emission during sleep and sexual intercourse with ghosts. People call it “cold vegetable”; it tastes very pungent. Eating it worsens the condition of those with body odor. Many Di and Qiang people in Longxi grow this vegetable and often eat it.

Bamboo shoots: Sweet in flavor, slightly cold in nature, and non-toxic. They treat wasting thirst, promote urination, and strengthen the body. They may be eaten over a long period. People with cold conditions may suffer heart pain after eating them.

Wild lettuce: Bitter in flavor, neutral in nature, and non-toxic. It is said that taking it over a long period can make the body light and nimble and reduce the need for sleep. The Yellow Emperor says not to eat it with honey, or hemorrhoids will develop.

White lettuce: Bitter in flavor, neutral in nature, and non-toxic. It strengthens the sinews. The Yellow Emperor says not to eat it with cheese, or worms will develop.

Fennel greens: Bitter and pungent in flavor, slightly cold and astringent in nature, and non-toxic. They treat cholera, ward off heat, and remove bad breath and the rank smell of meat. If meat is boiled in water with a little fennel greens added, its foul smell disappears; this is why they are called “fennel.” They may also be added to sauces or powdered foods for fragrance. Fennel seeds treat sores from snakebites that have not healed for a long time: crush the seeds and apply them to the affected area. They also treat the nine kinds of fistula, sores that persist and develop tunnels.

Mushrooms: Bitter in flavor, cold in nature, and non-toxic. They treat childhood fire erysipelas, a condition marked by red, swollen skin, as well as various toxic swellings. They can also bring down sudden high fever.

Blue cabbage: Sweet in flavor, neutral in nature, and non-toxic. It is said to be very beneficial when eaten over a long period: it tonifies the Kidneys, nourishes the marrow and brain, and harmonizes the five zang organs and six fu organs. The layman Hu says it is widely grown in Hedong, Longxi, and places inhabited by the Qiang and Hu peoples, but is rarely seen in the Central Plains. Its leaves are long and thick, and taste delicious when cooked. It does not wither in winter; in spring it flowers, producing yellow blossoms and pods. Its seeds are said to treat excessive sleepiness.

Polygonum leaves: Bitter in flavor, neutral and astringent in nature, and non-toxic. They treat spreading sores, itchy scabies and ringworm, carbuncles, and hemorrhoids. They also kill the three kinds of worms and treat diseases that erode the female genital area. Bian Que says that if the leaves are boiled into a juice, cooled, and given to children, they can treat roundworms.

Yin vegetable: Bitter and sour in flavor, cold and astringent in nature, and non-toxic. It strengthens the sinews, clears internal heat, and can also treat the five kinds of jaundice. Pound it fresh, squeeze out the juice, let it cool, and take it twice a day, one sheng each time.

The Yellow Emperor says not to eat any vegetables on the fifth day of the fifth month, or various illnesses will arise. All vegetables should be cooked and eaten hot. When someone is just recovering from a seasonal illness, eating meat and garlic and then having sexual intercourse may cause the illness to flare up and prove fatal. If the body has not yet recovered and the person eats raw vegetables, the hands and feet may swell and turn blue. Having sexual intercourse after eating leafy greens may also cause the illness to flare up again and prove fatal. Do not eat vegetables exposed to frost in the tenth month, or the complexion will lose its luster and the eyes will become dry.

During episodes of pain, malaria-like attacks may also occur, accompanied by pain in the heart and lower back. Sometimes the condition develops into “heart malaria,” with pain and agitation in the heart during an attack. All ten fingernails and toenails turn bluish, and the person becomes drowsy and weak, with limp limbs.

The final “ten” in the original appears to be part of “ten fingers” and may be incomplete because of copying or truncation. The phrase that follows, “Sun Zhenren’s Essential Prescriptions Worth a Thousand Gold Pieces for Emergencies, Volume Seventy-Nine,” is the title and volume number of the book.