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(Recorded in *Tang Bencao*)
[Flavor and Nature] Pungent, sweet, neutral in nature, non-toxic.
[Indications] Primarily descends Qi, aids digestion of grains, harmonizes the Middle Jiao (Middle Burner), eliminates phlegm retention, transforms obesity into robustness; the root juice is particularly effective.
[Evidence] Lu Zhiyi states: Laifu (Radish) is Songcai (Chinese Cabbage). It resembles Manjing (Vitex rotundifolia) but is slightly larger. Old theories state that Songcai planted in the North grows like Manjing in its first year, and by the second year, Songcai seeds cease to exist; conversely, Manjing behaves similarly when planted in the South. This is likely because Songcai is unsuitable for the North, just as Citrus reticulata does not cross the Huai River. Now, it is cultivated in both the North and South. *Erya* states: Baotu is Lufu.
Sun Yan’s annotation says: It is the purple-flowered Songcai. People in the South call it Qin Song; people in Wu call it Chu Song; people in Lu call it "Lada" (phonetic); people in Qin call it Wen Song; people in the North use all four names. In spring, it is called Podizhui (Ground-Breaking Awl); in summer, Xialisheng; in autumn, Luobo (Radish); in winter, Disu (Earth Butter). Du Fu’s poem mentions Tusu; Mongolian calls it Duluoma. Sown at the end of summer, harvested seedlings at the end of autumn, roots at the end of winter, and shoots at the end of spring. It grows five to seven chi tall, blooming with purple or greenish flowers. Horns/fruits form in early summer, resembling hemp seeds, varying in roundness and length, yellowish-red in color, ready for sowing. Leaves are large like Manjing or small like Hua Jie (flowering mustard), covered with hairs on both surfaces. Roots vary in color (red or white) and shape (large, small, long, short, round, flat, thick, smooth; sharp at the top, pointed at the bottom; some have a thin waist and large belly, others forked tails or heads; some have roots/hairs, others do not). Small ones are thumb-sized, large ones weigh up to one cheng, heavy ones reach hundreds of jin. Variations occur due to breeding or local soil and water conditions. Generally, those grown in sandy loam are fleshy, sweet, and crisp; those in barren land are hard, bitter, and spicy. It can be eaten raw or cooked, used as a dish or sauce, pickled or with vinegar, dried or preserved as cured meat, used in rice or soup. It is one of the most beneficial vegetables. Consumed together with Dihuang (Rehmanniae Radix Praeparata), it causes hair whitening; excessive consumption moves Qi, which can be counteracted by Jiang (Zingiberis Rhizoma). It neutralizes arsenic, dry lead, and mercury.
[Commentary] Lu Zhiyi states: It traverses the four seasons and possesses the Five Flavors (Five Elements' energies). It has the integrity of pine and the pungency of mustard. It assists all three Jiaos (Upper, Middle, Lower Burners) and facilitates the circulation of the Five Fluids. Its function lies within Qi. (Previous commentators only mentioned its integrity like pine; adding its pungency like mustard makes it much more pertinent. *Tang Bencao* only elucidated the opening of the Upper Jiao, disseminating the flavors of grains, nourishing skin, body, and hair like mist and dew; adding the assistance of all three Jiaos and the parallel circulation of five fluids, along with the function within Qi and the Qi within Blood, fully captures the general idea of its name, flavor, indications, and therapeutic functions. Ancients used radish juice, while moderns use the solid radish; from this, we see that juice surpasses the solid form in efficacy.)