Library

Taste is sweet, nature is neutral, non-toxic. Mainly treats women's red leukorrhea (vaginal discharge of red secretions), has the effects of stopping bleeding, nourishing essence, preserving blood vessels, benefiting qi, and making people fat, strong, and having a good appetite. Also known as Shuiying.

Discussion: Its therapeutic effects should belong to the upper-grade herbs, but it is unclear why it is listed in the lower grade. When the tender leaves sprout in February and March, they can be made into pickles or cooked for eating; there are also residues that can be eaten as raw vegetables, which can also be consumed raw. In common parlance, it is written as "Qin" (Celery).

[Chen Ji's Verification] Celery flowers have a bitter taste. They mainly treat vessel overflow (ruptured blood vessels causing hemorrhage). Originates from the section on useless items.

Taste is sweet and pungent, nature is warm, non-toxic. Mainly treats abdominal fullness and distension in the heart and abdomen, promotes the downward movement of qi, aids digestion, and is used for seasoning. The aroma resembles orange peel but lacks bitterness. It grows beside water marshes; seedlings resemble *Bidens pilosa* (Ghost Needle) and *Capsella bursa-pastoris* (Shepherd's Purse); flowers are blue-white; seeds are yellow-black, resembling those of *Saposhnikovia divaricata* (Fangfeng). (Newly added)

Taste is sweet, nature is cold, non-toxic. Mainly treats Xiao Ke (wasting-thirst disease, similar to diabetes) and Re Bi (heat-bi syndrome, characterized by red, swollen, hot, and painful joints). The nature is cold, some say it is chilling; it has tonifying effects and promotes the downward movement of qi. When stewed with carp, it can also expel water retention. However, its nature is slippery; those who consume it for health preservation should not eat too much.

[Chen Ji's Verification] Long-term consumption is very beneficial to the human body. Stewed with crucian carp, consuming it effectively treats cases of weak stomach qi where food cannot be taken down. It is also suitable for the elderly; this should be classified among upper-grade herbs.

Named Si, taste is sweet, texture is soft; after Frost Descent until December, named Huan, taste is bitter, texture is astringent. Taken to make soup, it surpasses mixed vegetables.

Taste is sour, nature is cold, non-toxic. Mainly treats internal slipping and dissipating heat. When mature, it mainly makes the complexion lustrous. Also known as Tiankui; also known as Fanlu. Also known as Chenglu, widely planted by households. Leaves are edible only; nature is cold and slippery. If humans eat them and subsequently suffer dog bites causing sores, these sores will never heal. Its seeds are purple; women soak them to apply to the face as artificial coloration, but they are not used medicinally.

Taste is sour, nature is neutral, non-toxic. Mainly treats chronic malignant ulcers that do not heal for years. Harvested at noon on the fifth day of the fifth lunar month, dried, and when used, should be burned to ash. This vegetable is used by people to make soup. Harvested on the fifth day of the fifth lunar month, dried, and burned to powder, it treats various malignant ulcers effectively. It can also be collected mixed with other hundred herbs, not limited to just this one type.

[Chen Ji's Verification] This herb is actually Jichang (Chicken Intestine weed), neither originating from the canonical texts. The descriptions in two places differ. It mostly grows beside wet lands and ditches. Also known as Baizi Grass. Common folk generally call it Jichang, while scholars collectively name it Fanlou. *Erya* states that objects with repeated names indicate two names for one object.