味辛，微温。主蠼 溺疮，多食令人气喘。
俗传言食蕺不利人脚，恐由闭气故也。今小儿食之，便觉脚痛。
〔谨案〕此物，叶似荞
麦，肥地亦能蔓生，茎紫赤色，
多生湿地、山谷阴处。山南江左人，好生食之，关中谓之菹菜也。
味辛，温，有毒。主散痈肿、KT 疮，除风邪，杀毒瓦斯。独子者，亦佳。归五脏。久
服伤人，损目明。五月五日采
之。
今人谓葫为大蒜，谓蒜为小蒜，以其气类相似也。性最熏臭，不可食。俗人作齑以啖脍
肉，损性伐命，莫此之甚。
此物唯生食，不中煮，用以合青鱼 食，令人发黄耳。取其条上子，初种之，成独子葫；明
年则复其本也。
〔谨案〕此物
煮为羹 ，极俊美，熏气亦微。下气，消谷，除风，破冷，足以馔中之俊。而注云不中煮，
自当是未经试尔。
味辛，温，无毒，归脾肾。主霍乱，腹中不安，消谷，理胃，温中，除邪痹毒瓦斯。五月
五
小蒜生叶时，可煮和食。至五月叶枯，取根名 子，正尔啖之，亦甚熏臭。味辛，性热，
主
亦主溪毒。食之损人，不可长用之。
〔谨案〕此蒜与胡葱相得，主恶 毒、山溪中沙虱水毒
大效。
山人、俚、獠时用之。
味甘，寒，无毒。主马毒疮，捣汁洗之，并服之。堇，菜也，出《短剧》方。《万毕方》
云
此菜野生，非人所种。俗谓之堇葵，叶似蕺，花紫色者。（新附）
[Ji Cai (Houttuynia cordata)]
Pungent in flavor, slightly warm. Primarily treats keratosis caused by earwig urine (skin sores induced by earwig secretions). Excessive consumption causes asthma or wheezing.
Folklore suggests that consuming Ji Cai is detrimental to the feet, likely due to its ability to obstruct Qi flow. Currently, children who consume it report foot pain.
[Verification] This plant has leaves resembling those of buckwheat; it can also grow vining in fertile soil. The stems are purple-red. It predominantly grows in wetlands and shady areas of valleys. People in Shannan and Jiangzuo regions prefer eating it raw. In the Guanzhong region, it is called Zucchini vegetable (Zu Cai).
[Da Suan (Allium sativum / Garlic)]
Pungent in flavor, warm, toxic. Primarily disperses carbuncles and sores, eliminates wind pathogens, and neutralizes toxic vapors. Single-clove garlic is considered superior. It enters the Five Viscera. Long-term consumption damages the body and impairs vision. Harvested on the fifth day of the fifth lunar month.
Currently, people refer to 'Hu' as Da Suan (Garlic) and 'Suan' as Xiao Suan (Small Garlic), due to their similar aromatic properties. Its nature is extremely pungent and foul-smelling, making it inedible. Common people make a relish with it to eat with sliced meat, which severely damages one's constitution and life force.
This substance should only be eaten raw and is not suitable for boiling. If consumed together with green fish, it causes yellowing of the skin. Taking the seeds from the stalks and planting them initially yields single-clove garlic; the following year, it reverts to its original form (multi-clove).
[Verification] When boiled into a soup, it is extremely delicious, and its pungent odor is mild. It directs Qi downward, aids digestion, dispels wind, breaks up cold accumulation, and is sufficient to be a fine delicacy. The note stating it is "not suitable for boiling" must stem from a lack of personal experimentation.
[Xiao Suan (Allium macrostemon / Chinese Chives)]
Pungent in flavor, warm, non-toxic. Enters the Spleen and Kidney meridians. Primarily treats cholera, abdominal discomfort, aids digestion, regulates the Stomach, warms the Middle Jiao, and eliminates pathogenic obstruction and toxic vapors. When Xiao Suan first sprouts leaves on the fifth day of the fifth lunar month, it can be boiled and eaten. By May, when the leaves wither, the roots are harvested (referred to as 'Zi'), and eating them directly is also extremely pungent and foul-smelling. Pungent in flavor, hot in nature, primarily treats [missing text]... It also treats stream toxins. Consumption harms the body and should not be used long-term.
[Verification] This garlic, when combined with Hu Cong (Welsh Onion), is highly effective against severe toxins and waterborne parasites (such as sand fleas) found in mountain streams.
Mountain dwellers, Li people, and Liao people frequently use it.
[Jin Kui (Glechoma longituba / Ground Ivy)]
Sweet in flavor, cold, non-toxic. Primarily treats horse venom sores. Crush and extract juice to wash the affected area and administer orally. Jin is a vegetable, originating from the formula in *Duan Ju*. *Wan Bi Fang* states: This vegetable grows wild and is not cultivated by humans. Commonly known as Jin Kui, its leaves resemble Ji Cai, and it has purple flowers. (Newly added)