（本经中品）
【气味】苦温，无毒。
【主治】主中风，伤寒，头痛，寒热，惊悸，气血痹，死肌，去三虫。
【核】曰∶出交趾、冤句，及雒阳、陕西、江淮、湖南、川蜀山谷亦有之。近以建平、
宜都，及梓州、龙州者为上。木高三四丈，径一二尺，叶似槲叶，四季不凋。五六月开花红
色，结实如冬青子，生青熟红，实中有核，味颇甘美。木皮鳞皱，以肉浓色紫多液者，入药
最良。修治，刮去粗皮，每斤用生姜汁八两，炙尽为度，若入丸散，用乳酥四两炙之。干姜
为之
先人云∶浓为坤土之德，赤有离明之象，名之曰朴，犹未离乎木也。又云∶苦是心火之
味，温是心火之性，紫是心火之色，使之以姜，通神明也。
【 】曰∶朴，皮也。以皮表木者，谓专精在皮，若所爱在外，敦浓以从朴也。气味苦
温，色性赤烈，备火木之体与用者，盖火自木袭，从内而外，以司夏出横遍之令。故主寒风
劲敛向内，而为头痛寒热，若惊则风扬，致令气上，悸则寒抑，致令气冲，或寒风合痹气血，
外
（本经中品）
【气味】酸平，无毒。
【主治】主下气，除热烦满，安心，止肢体痛，偏枯不仁，死肌，去青黑痣、恶肉。
【核】曰∶梅叶皆似杏，叶端有尖，先春而花，凌霜傲雪，清芬袭人。其子青赤者，其
材坚；其子青白者，其材脆。品类极繁，江梅遗核野生，不经栽接者，名直脚梅，凡山谷水
滨，及荒凉迥绝之处，皆此本也。花小而疏瘦有韵、香烈实小而硬。早梅冬至前开，故得早
名，要非风土之正。消梅其实圆小多液，惟堪青啖。古梅枝干 曲，苍藓鳞封，苔须缀枝，
几长数寸，绿丝风扬，飘飘拂人。重叶梅，花瓣数层，如小白莲，花房独出，结实多双，尤
为瑰异。又绿萼梅、朱梅、百叶缃梅、鸳鸯梅、檀香、玉蝶诸品，皆堪清玩。若大庾岭梅，
南枝已落，北枝方开，寒燠异土，迟早顿殊。入药以野生，及未经就接者为贵。修事乌梅，
取青梅篮盛，置于突上熏黑。若以稻灰淋汁润蒸，则肥泽不蠹。白梅，取青梅盐汁渍之，日
晒
【 】曰∶梅，昧也。爽旦微明，春生之象也。先春而华，吸冰雪以自濡。色青味酸，
入厥阴肝，肝色青，肝味酸故也。故主吮泄肾液，以润筋膜。经云∶味过于酸，肝气已津，
谭说酢梅，口中酸出，吮泄之力可征矣。是以对待水液焦涸，致热烦满闷，及上气令心不安，
与
[Shennong Bencao Jing, Middle Category]
【Flavor and Nature】Bitter, warm, non-toxic.
【Indications】Primarily treats wind-stroke (Zhongfeng), cold damage (Shanghan), headache, alternating chills and fever, palpitations with fright, bi-syndrome of qi and blood, dead muscle (necrotic or insensate tissue), and expels three types of parasites.
【Verification】It is stated: Polyporus officinalis (Noupu) originates from Jiaozhi and Yuanju, and is also found in the valleys of Luoyang, Shaanxi, Jianghuai, Hunan, and Sichuan-Shu. Currently, those from Jianping, Yidu, Zizhou, and Longzhou are considered superior. The tree is three to four zhang high and one to two chi in diameter. The leaves resemble Quercus dentata (oak) leaves and remain evergreen throughout the year. It flowers red in May and June, bearing fruits similar to Ilex cornuta (Holly berries), which are green when raw and red when ripe. The fruit contains a seed and has a rather sweet taste. The bark is scaly and wrinkled; the medicinal material is best when the flesh is thick, purple-black in color, and rich in juice. Processing method: Scrape off the rough outer bark. For every jin (approx. 500g) of material, use eight liang of fresh ginger juice, roasting until the juice is fully absorbed. If used for pills and powders, roast with four liang of butter/ghee. Dried Ginger (Ganjiang) acts as its precursor.
Ancestors have said: "Nou" reflects the virtue of Kun Earth (Great Earth), and "Chi" (red) symbolizes Li Fire (Sun/Light). Naming it "Pu" (simple/plain) still relates to Wood. Furthermore, bitter is the flavor of Heart Fire, warm is the nature of Heart Fire, and purple is the color of Heart Fire. Using ginger facilitates the communication of spirit and enlightenment.
[Commentary] states: "Pu" refers to the bark. Since the bark covers the wood, it implies that the essence is concentrated in the bark, akin to affection being externalized, being solid and dense yet returning to simplicity. With a bitter-warm flavor and red-hot nature/color, it embodies the substance and function of Fire and Wood. This is because Fire emerges from Wood, moving from inside out, executing the expansive command of Summer. Therefore, it treats headaches and chills/fever caused by fierce cold wind contracting inward. If frightened, wind rises, causing Qi to ascend; if palpitations occur due to cold suppression, Qi rushes upward. Or when cold wind combines to cause Bi-syndrome of Qi and Blood externally...
[Shennong Bencao Jing, Middle Category]
【Flavor and Nature】Sour, neutral, non-toxic.
【Indications】Primarily directs Qi downward, clears heat and relieves fullness/distension, calms the mind, stops limb pain, treats hemiplegia with numbness (Pianku Buren), dead muscle, and removes blue-black nevi and malignant flesh (necrotic skin tissue).
【Verification】It is stated: Plum (Mei) leaves resemble apricot leaves, with pointed tips. It flowers before spring, braving frost and snow, emitting a clear fragrance. Fruits that are green-red yield hard wood; fruits that are green-white yield brittle wood. There are numerous varieties. Wild plums growing from seeds dropped by river plums, without grafting, are called "Zhi Jiao Mei" (Straight-leg Plum). They grow in valleys, by water, and in desolate places. The flowers are small, sparse, elegant, and intensely fragrant, with small, hard fruits. Early plum blooms before the Winter Solstice, hence the name, though this is not the standard local variety. Xiao Mei has round, small, juicy fruits, suitable only for fresh eating. Ancient plum trees have twisted trunks covered in moss like scales, with moss tendrils hanging inches long, swaying in the wind. Double-petaled plum has multiple layers of petals like white lotuses, solitary flower centers, and often bears twin fruits, which is particularly rare. Other varieties such as Green Calyx Plum, Red Plum, Hundred-Petal Yellow Plum, Mandarin Duck Plum, Sandalwood Plum, and Jade Butterfly Plum are all worthy of aesthetic appreciation. On Dayu Ridge, southern branches may have shed while northern ones bloom, showing significant differences due to microclimates. Medicinally, wild plums ungrafted are prized. To process Wumei (Smoked Plum), place green plums in baskets and smoke them black over the stove opening. Steaming with rice ash lye keeps them plump and prevents insect damage. Bai Mei (White Plum) is made by soaking green plums in salt brine and sun-drying them...
[Commentary] states: "Mei" is homophonous with "Mei" (dim/dusk). The faint light at dawn represents the image of Spring growth. Flowering before spring, it absorbs ice and snow to moisten itself. Its green color and sour flavor enter the Jueyin Liver channel, as the Liver's color is green and its flavor is sour. Thus, it primarily sucks and excretes Kidney fluids to moisten tendons and fascia. The Classic states: "Excessive sour flavor depletes Liver Qi and fluids." Discussing pickled plums, the mouth produces acid saliva, verifying the power of sucking and excretion. Therefore, it addresses heat, vexation, fullness, and oppression caused by fluid depletion, as well as rebellious Qi causing heart unrest, along with...