味辛、苦，温，无毒。主金创创败，轻身，不饥耐老，归骨。菜芝也。除寒热，去水气，
温
疮，中风寒水肿以涂之。生鲁山平泽。
葱、薤异物，而今共条。《本经》即无韭，以其同类故也，今亦取为副品种数。方家多
用葱白及叶中涕，名葱苒，无
复用实者。葱亦有寒热，其白冷
术所用。薤又温补，仙方及
服食
〔谨案〕薤乃是韭类，叶不似葱，
今云
赤、白二种∶白者补而美；赤者主金创及风，苦而无味，今别显条于此。
味辛、微酸，温，无毒。归心，安五脏，除胃中热，利病患，可久食。子，主梦泄精，
溺白。根，主养发。
韭子入棘刺诸丸，主漏精；用根，入发膏；用叶，人以煮鲫鱼 ，断卒下痢，多验。但
此菜殊辛臭，虽煮食之，便
出犹奇熏灼，不如葱、薤熟则无气，最是养性所忌也。生姜是常食物，其以随干姜在中品，
今依次入食，更别显之，而
复有小异处，所以弥宜书。生姜，微温，辛，归五脏，去痰下气，止呕吐，除风邪寒热。久
服少志、少智，伤心气，如
此则不可多食长御，有病者是所宜也耳。今人啖诸辛辣物，惟此最恒，故《论语》云∶“不
撤姜食”。言
多耳。
〔谨案〕姜，久服通神明，主风邪，去痰气，生者尤良。《经》云∶
久服通神明，即可常啖也。今云少智、少志，伤心气，不可多服者，误为此说，检无所据也
。
[Xie (Allium tuberosum var. glaucum)]
Taste: Acrid, Bitter. Nature: Warm. Toxicity: Non-toxic. Indications: Mainly treats infected wounds (Jinchuang) after metal trauma, lightens the body, prevents hunger, and delays aging; its therapeutic effect directs to the bones. It is considered a "vegetable lingzhi." It eliminates cold and heat, removes fluid retention, treats sores by applying it topically for edema caused by wind-cold. Grows in the plains and marshes of Lushan.
Scallion (Cong) and Xie are different plants but are listed together in this section. The *Shennong Bencao Jing* originally did not include Jiū (Chinese Chive), considering it similar to Cong; thus, it is now included as a supplementary variety. Medical practitioners mostly use the white bulb and the mucilage from the middle of the leaves, called "Congran," and do not reuse the seeds. Scallions also have cold and hot properties; the white part is cold and suitable for specific applications. Xie is warm and tonifying, commonly used in immortal prescriptions and dietary regimens.
[Note]: Xie belongs to the chive family, but its leaves are not hollow like scallions. It is currently divided into two types: red and white. The white type is tonifying and delicious; the red type mainly treats metal trauma and wind pathogens, is bitter and tasteless, and is therefore listed separately here for clarity.
[Jiū (Chinese Chive)]
Taste: Acrid, slightly sour. Nature: Warm. Toxicity: Non-toxic. Meridian Tropism: Heart. Actions: Calms the five zang organs, clears heat in the stomach, benefits patients, and can be consumed for a long time. Seeds: Treats nocturnal emission with spermatorrhea and white urine. Roots: Nourish hair.
Jiū seeds are added to pills containing thorns to treat leakage of essence; roots are used in hair ointments; leaves are boiled with crucian carp to treat sudden dysentery, with verified efficacy. However, this vegetable has a strong pungent odor; even when cooked, it leaves a peculiar burning sensation in the mouth, unlike Cong and Xie which lose their odor when cooked. This is something those who cultivate health should avoid. Ginger is a common food ingredient. Since Dried Ginger (Shengjiang) was listed in the Middle Category alongside it, Ginger is now listed sequentially under foods, distinguished separately due to minor differences, warranting detailed description. Ginger: Slightly warm, acrid. Meridian Tropism: Five Zang organs. Actions: Resolves phlegm, directs qi downward, stops vomiting, expels wind pathogenic factors and cold-heat. Long-term consumption leads to diminished willpower and intelligence, and damages heart qi. Therefore, it should not be eaten excessively or used for long-term dietary control; it is suitable only when ill. Currently, people consume various pungent-spicy foods, with ginger being the most common. Thus, the *Analects* states: "Do not remove ginger from meals," meaning it is eaten frequently.
[Note]: Ginger, when consumed long-term, opens the spirit/mind, treats wind pathogens, and resolves phlegmic qi; raw ginger is particularly effective. The *Classic* states: "Long-term consumption opens the spirit," implying it can be eaten regularly. The claim that it diminishes intelligence and willpower, damages heart qi, and should not be taken in excess is erroneous and lacks textual basis.