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Sweet in flavor, neutral in nature, non-toxic. It primarily treats sudden high fever caused by wind-stroke (stroke induced by external wind pathogen), inability to move the body, tendons contracting and knots forming in muscles, and various deficiencies. It treats qi stagnation in the heart and abdomen, deficiency-heat, damp-toxin, lower back pain, cold sensation in the urethra, eye pain, and excessive tearing with rotting eyes. Long-term consumption removes facial black spots, improves complexion, adds luster, lightens the body, and delays aging. Also known as Ying, also known as Di Jie, also known as Yuzhu (Polygonatum odoratum), also known as Ma Xun. Grows in valleys and hills of Mount Tai.

Harvested after the Beginning of Spring, dried in the shade.

Averse to halite/saline substances. According to the *Shennong Bencao Jing* (Divine Farmer's Materia Medica), there is only Nu Wei but no Wei Rui. The *Bielu* (Record of Famous Physicians) has no Nu Wei but has Wei Rui, yet their uses are exactly the same; it is suspected that Nu Wei is indeed Wei Rui, except its root resembles Huang Jing (Polygonatum sibiricum) with slight differences. Those who practice dietary therapy also use it. Currently, merchants use another substance whose root shape resembles the stem of Duan Sheng (Dipsacus asper), with a very bitter taste, claiming it is the root of Nu Qing from Jingzhou. In current prescriptions for treating dysentery, Nu Wei is mostly used, whereas this text contains no mention of stopping diarrhea, so it is suspected that this is certainly not correct. Wei Rui also mainly treats the regulation of various mineral drugs (shi yao); when people take mineral drugs and their bodies are out of harmony, boiling the juice and drinking it helps.

[Note] The efficacy of Nu Wei and its seedlings/vines are completely identical to those of Wei Rui.

Sweet in flavor, neutral in nature, non-toxic. It primarily tonifies the middle jiao, benefits qi, dispels wind-dampness, and calms the five zang organs. Long-term consumption makes the body light, extends lifespan, and prevents hunger. Also known as Chong Lou, also known as Tu Zhu, also known as Ji Ge, also known as Qiu Qiong, also known as Lu Zhu. Grows in valleys; roots harvested in February, dried in the shade.

Now available everywhere. Begins to sprout in February; one stem bears many leaves, leaf shape resembles bamboo but is shorter, root shape resembles Wei Rui. The root of Wei Rui resembles the root of Di Cao (Arundo donax) and Chang Pu (Acorus tatarinowii), having nodes and being flat/straight; the root of Huang Jing resembles Gui Jiu (Podophyllum hexandrum) and Huang Lian (Coptis chinensis), having large nodes and not being flat. Even when dry, both are soft and oily/moist. Secular prescriptions do not use this, but it is included in the *Xian Jing* (Classic of Immortals); all can be taken as food, whether in wine preparations or powders as appropriate, details are found in the grain-abstaining formulas. The leaves of Huang Jing resemble Gou Wen (Gelsemium elegans), differing only in that the stem is not purple and flowers are not yellow, yet people often confuse them. Their categories are actually distinct, leading to opposite outcomes of life and death, which is a strange matter.

[Note]

Huang Jing growing in fertile land is as large as a fist; that growing in poor land is like a thumb. The fleshy root of Wei Rui closely resembles the smaller ones of Huang Jing; the texture and color are quite similar. Comparing it now with Gui Jiu and Huang Lian shows no resemblance at all. Furthermore, the leaves of Huang Jing are hard, resembling willow leaves as well as those of Long Dan (Gentiana scabra) and Xu Chang Qing (Cynanchum paniculatum). Gou Wen grows as a vine, which is completely different in classification.