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Sweet in taste, cold and greatly cold in nature, non-toxic. It primarily treats blindness (Qingmang), corneal opacity (Baiyi), brightens the eyes, eliminates pathogenic factors, promotes urination and defecation, removes chills and fever, and kills roundworms. Long-term consumption benefits Qi and strength, reduces hunger, and lightens the body. Also known as Maxian (Purslane), also known as Moshí; Xixian (Fine Amaranth) has similar effects. It grows in marshes and fields of Huaiyang, with leaves resembling Isatis root (Lan). Harvested in the eleventh month. [Note: Li Yun refers to Amaranthus tricolor]. The current Maxian is a different species, growing flat on the ground, with extremely small seeds, commonly called Machixian (Portulaca oleracea), which is edible and slightly sour, but likely not the true Xianshi mentioned here. The true Xianshi should be Baixian (White Amaranth), hence it is said that Xixian is the same, with leaves like Lan. Xixian is Kangguan (Chaff Amaranth), which is superior for consumption but has a cold and purgative nature, ripening only after frost, hence harvested in November. There is also Chixian (Red Amaranth), with purely purple stems, capable of treating bloody dysentery but inedible. Xianshi is rarely used in medical prescriptions, occasionally appearing in grain-abstaining formulas.

[Editor's Note] Chixian is also known as KT. The current Xianshi is also named Moshí, suspecting the character "Mo" is an error. Chixian is pungent, cold, and non-toxic. It primarily treats bloody dysentery, and also treats Shexiang (Sewer bug) and Shashi (Sand mite) toxins; this is the Red-leaf Amaranth. Maxian, also known as Machi Cao (Purslane Grass), is pungent, cold, and non-toxic. It treats various swellings and warts; when crushed, applied, and the juice drunk, it treats retrograde vomiting, various strangury conditions, traumatic injuries with bleeding, breaks blood stasis, and addresses masses and accumulations; it is especially good for children. Juice washed on tight lips, facial issues, horse sweat, and Shexiang toxins heals upon application.

Bitter in taste, cold in nature, non-toxic. It primarily treats pathogenic factors in the five Zang organs, anorexia, Wei Bi (Stomach obstruction), Changpi (Dysentery/Diarrhea), internal heat with thirst, and malignant sores. Long-term consumption calms the mind, benefits Qi and strength, sharpens hearing and vision, reduces sleep needs, lightens the body, enhances longevity, increases tolerance to hunger and cold, and maintains high vitality without aging. Also known as Tuchao, also known as Xuan, also known as Youdong. It grows in valleys of Yizhou, on hills and roadsides, remaining green through winter. Harvested on the third day of the third lunar month, dried in shade.

It is suspected that this actually refers to modern Tea (Ming). Ming is also called Tu, causes insomnia, and fits the description of remaining evergreen in winter, but it is questionable as it is said to grow only in Yizhou. Yizhou indeed has bitter vegetables matching this description. *Tongjun Yaolu* states: Bitter vegetable leaves emerge luxuriantly in March, flowers emerge from leaf axils in June, stems are straight with yellow flowers, and fruits turn black in August; roots regenerate after fruit drop, remaining un-withered in winter. Modern tea closely resembles this description. Teas from Xiyang, Wuchang, Lujiang, and Jinyi are excellent; Jiangdong people produce only green tea. All teas have fragrance and are pleasant to drink. Among all beverages, Tea, Mu Ye Tianmendong Miao (Asparagus cochinchinensis sprouts), and Ba Qian (Smilax glabra) are beneficial to humans; others tend to be cold and purgative. Additionally, in Badong, there is a true Tu, roasted into rolled knots, which as a beverage also causes insomnia, perhaps this is what is meant. Common people often boil Tan leaves and large soap plums to make Tu drinks, which are cold in nature. Furthermore, in the south, there is Gualu Wood, resembling tea but extremely bitter and astringent. Its leaves are processed into flakes, boiled for drinking, causing wakefulness throughout the night; salt workers rely on this drink. It is highly valued in Jiaozhou and Guangzhou, served first to guests, often accompanied by fragrant additives.

[Editor's Note] Bitter vegetable (Kucai): *The Book of Songs* says, "Who says Tu is bitter?" and "Jin and Tu are as sweet as maltose," both referring to alternative names for bitter vegetable. Tao Hongjing identified it as Ming (Tea), but Ming belongs to the woody category, completely distinct from vegetables. Ming, harvested in spring, is Ku Mai. Pronounced Chi Xia Fan, not Tu Yin. According to *Erya · Shi Cao*: "Tu is bitter vegetable." *Shi Mu*: "Jia is bitter." These two are entirely different and cannot be conflated. Furthermore, *Yanshi Jiaxun* citing *Yi Tong Tong Gua Yan Xuan Tu* states: Bitter vegetable arises in late autumn, endures winter and spring, and matures in summer. Also known as Youdong. Leaves resemble Sonchus but are finer, exuding white sap when broken, with yellow flowers resembling chrysanthemum. This aligns roughly with Tongjun's description and is found everywhere today. Ku Mai is actually Black Nightshade (Longkui), also commonly called bitter vegetable, but it is not Tu.