味辛、甘，平，无毒。主续绝伤，补不足，益气力肥健，汁去面 ，养肌，强阴，坚筋
骨，主茎中寒，精自出，溺
有余沥，口苦，燥渴，寒血为积，久服明目，轻身延年。一名生菟芦，一名菟缕，一名 蒙，
一名玉女，一名赤网，一
名菟累。生朝鲜川泽田野，蔓延草木之上，色黄而细为赤网，色浅而大为菟累。九月采实，
曝干。
得酒良，薯蓣、松脂为之使，恶 菌，宜丸不宜煮。田野墟落中甚多，皆浮生篮、 麻、
蒿上。旧言下有茯苓，上
生菟丝，今不必尔。其茎挪以浴小儿，疗热痱用。其实，先须酒渍之一宿，《仙经》、俗方并
以为补药。
味辛、甘，微温，无毒。主大风邪气，阴痿不起，强筋骨，安五脏，补中，增志，益气。
疗头面游风，小腹及阴中
相引痛，下气，补五劳，益精，利男子。生巴郡及下邳山谷。二月、
八月采根，阴干。
覆盆子为之使，恶朝生、雷丸、丹参。 今亦用建平、宜都者，状如牡丹而细，外赤内
黑，用之打去心。
〔谨案〕巴戟天苗，俗方名三蔓草。叶似茗，经冬不枯，根如连珠，多者良，宿根青色，
嫩根白紫，用之亦同。连珠肉浓者为胜。
味甘，寒，无毒。主寒热，八疸，消渴，补中益气。久服轻身延年。一名谷菜，一名白
草。生益州山谷。春采叶，
夏采茎，秋采花，冬采根。
诸方药不用。此乃有斛菜，生水中，人蒸食之。此乃生山谷，当非是。又有白草，叶作
羹饮，甚疗劳，而不用根华。
益州乃有苦菜，土人专食之，皆充健无病，疑或者此。
〔谨案〕此
瓜，小长而五丫。实圆，若龙
葵子，生青，熟紫黑，煮汁饮，解劳。东人谓之白草。陶云白草，似识之，而不的辨。
[Tusizi (Cuscutae Semen)]
Taste: Acrid, Sweet. Nature: Neutral. Toxicity: Non-toxic. Indications: Mainly treats the healing of severed injuries, tonifies deficiencies, augments Qi and strength, promotes robustness; its juice removes facial pigmentation, nourishes muscles, strengthens the Yin, and solidifies sinews and bones. It mainly treats cold sensation in the urethra, spontaneous seminal emission, dribbling urine after micturition, bitter taste in the mouth, dryness and thirst, and accumulation due to cold-blood stasis. Long-term consumption brightens the eyes, lightens the body, and prolongs life. Alternative names: Shengtu Lu, Tu Lv, Shi Meng, Yu Nu, Chi Wang, Tu Lei. Habitat: Produced in the rivers, marshes, and fields of Korea; it climbs over grass and trees. Those with yellow color and fine texture are called Chi Wang; those with pale color and large size are called Tu Lei. Harvest time: Collect fruits in September, sun-dry them.
Preparation & Compatibility: Effective when taken with wine; acts as a guiding herb with Dioscoreae Rhizoma (Shuyu) and Pinus Resin (Songzhi); incompatible with mushrooms. Suitable for pills rather than decoctions. Distribution: Very common in fields and villages, floating on Indigofera (Lan), Hemp (Ma), and Mugwort (Hao). Old theories suggested that Cinnabar (Fuling) grows below and Tusizi above, but this is not necessarily true. Its stems are used for bathing infants to treat heat prickly heat (Re Fei). For internal use of the fruit, it must be soaked in wine overnight; both the *Xian Jing* (Classic of Immortals) and folk prescriptions regard it as a tonic.
[Bajitian (Morindae Officinalis Radix)]
Taste: Acrid, Sweet. Nature: Slightly Warm. Toxicity: Non-toxic. Indications: Mainly treats severe wind-pathogens, impotence, strengthens sinews and bones, calms the Five Zang organs, tonifies the Middle Jiao, enhances willpower, and augments Qi. Treats wandering wind on the head and face, pulling pain between the lower abdomen and genitalia, directs Qi downward, tonifies the five types of exhaustion (Wu Lao), benefits essence, and is beneficial to men. Habitat: Produced in the valleys of Ba Commandery and Xiapi. Harvest time: Collect roots in February and August, dry in shade.
Compatibility: Acts as a guiding herb with Rubiae Fructus (Fupenzi); incompatible with Chaosheng, Polyporus Umbellatus (Leiwan), and Salvia Miltiorrhiza (Danshen). Current usage also includes specimens from Jianping and Yidu, which resemble Peony but are thinner, with red exterior and black interior; the heartwood should be removed before use.
[Note]: The seedling of Bajitian is commonly known in folk prescriptions as Sanman Cao (Three-vine Grass). Leaves resemble tea leaves, remaining green through winter. Roots resemble beads; those with more nodes are superior. Old roots are greenish-blue, tender roots are white-purple; usage is similar. Bead-shaped roots with thick flesh are considered best quality.
[Baiying (Solanum lyratum Herb)]
Taste: Sweet. Nature: Cold. Toxicity: Non-toxic. Indications: Mainly treats chills and fever, eight types of jaundice, Xiao Ke (wasting-thirst syndrome), tonifies the Middle and augments Qi. Long-term consumption lightens the body and prolongs life. Alternative names: Gu Cai, Bai Cao. Habitat: Produced in the valleys of Yi Province. Harvest time: Collect leaves in spring, stems in summer, flowers in autumn, roots in winter.
Usage: Not used in various medical formulas. This refers to a plant called Hu Cai, which grows in water and is eaten after steaming. The Baiying described here grows in mountain valleys and is likely not the same. There is another Bai Cao whose leaves are made into soup for drinking, effective for treating consumptive diseases, but its roots and flowers are not used. In Yi Province, there is also a bitter vegetable (Ku Cai) specifically consumed by locals, who remain healthy and disease-free; it is suspected that this might be the correct identification.
[Note]: This melon-like plant is small and elongated, with five lobes. The fruit is round, resembling Solanum nigrum seeds; green when raw, purple-black when ripe. Boiled juice relieves fatigue. People in the East call it Bai Cao. Tao Hongjing mentioned Bai Cao, seeming to recognize it but unable to distinguish it precisely.