（唐本草）
【气味】辛苦寒，无毒。
【主治】主血积，下气，生肌，止血，破恶血，血淋，尿血，金疮。
【核】曰∶原从大秦国，及西戎来，今蜀地、广南、江西州郡亦有，不及蜀中者佳。四
月生苗，茎叶都似姜黄，末秋复从茎心抽茎，黄花红质，不结实，根如指顶，长寸许，体
圆无枝，芳香色黄，横纹宛如蝉腹也。古者合玄 以酿酒，名之曰鬯。周礼郁人掌 器，凡
祭祀宾客之 事，和郁鬯以实彝而陈之。浸水染衣，色极鲜丽，经久不变，炙之微有郁气也。
先人云∶金本克木，反为木用，故名郁金。其轻达有金象，其高远似春暄。
【 】曰∶以郁合 ，酿之成鬯，则酒色香而黄，在器流动，诗所谓黄流在中者是矣。
周人尚臭灌用鬯，阴达于九渊，阳彻于九天，故曰条畅于上下，致气于高远，所以降神也。
经云∶脏真高于肺，以行营卫阴阳也。设遏逆于中，则萎畅于四肢，为结、为积、为宿、为
淋矣。与香薷合其德，略有异同。香薷偏于卫与阳，郁金偏于营与阴。将形脏，弥玄府，敷
幽门则一耳。
（ 者百谷之本；郁者百草之华，合以成鬯。上畅于天，下畅于地，无所不畅。故天子
以鬯为贽。）
（唐本草）
【气味】苦温，无毒。
【主治】主心腹结积疰忤，下气，破血、除风热，消痈肿。功烈于郁金。
【核】曰∶出西番，及海南，今江、广、川蜀亦有。根茎都类郁金，其花春生，与苗并
出，即缀根际，色红白，入夏即烂，亦不生子，叶如红蕉，长一二尺，阔三四寸，上有斜文，
色亦青绿。枝茎坚硬，根盘圆扁，似姜而小，色黄有节，味苦臭重，为别异也。
郁金根形唯圆，无旁枝，纹状蝉腹，黄赤转深，浸水并堪染色。莪术色白肉明，亦无气
臭，言与同种者谬矣。
【 】曰∶花茁并出，黄流在中，宣木火之用，夺土大之郁者也。盖风为土所不胜，木
乘土中，则黄中废，诸眚成。姜黄力行升出之机，内风宣而外风息，土用行而黄中理，所谓
吐生万物而土郁夺矣。固功力烈于郁金，郁金泄金郁，姜黄夺土郁，为别异耳。
(Tang Bencao)
[Flavor and Nature] Pungent, bitter, cold, non-toxic.
[Indications] Primarily treats blood stasis (accumulation of blood), descends qi, generates flesh (promotes wound healing), stops bleeding, breaks down bad blood (stagnant blood), treats blood strangury (painful urination with blood), hematuria, and metal wounds (trauma caused by sharp metal objects).
[Verification] It is stated: Originally from Daqin (Rome) and the Western Regions, it is now also produced in Shu, Guangnan, and various prefectures in Jiangxi, but those from Shu are superior. Seedlings emerge in the fourth month; the stems and leaves resemble Curcuma aromatica (Jianghuang). In late autumn, flower stalks sprout from the center of the stem, bearing yellow flowers with red substance, without producing seeds. The root is about the size of a fingertip, slightly longer than one cun, round in shape without branches, aromatic in scent, yellow in color, with transverse striations resembling the abdomen of a cicada. In ancient times, it was fermented with black millet to make wine, named "Chang" (a fragrant wine used for sacrifices). The official titled "Yu Ren" in the Rites of Zhou managed vessels for Chang; for all sacrificial and guest-receiving ceremonies involving Chang, the Yu-Chang mixture was blended and placed in Yi vessels for display. Soaking it in water dyes clothes with extremely bright colors that do not fade over time; when roasted, it emits a faint郁 fragrance. Ancestors said: Metal normally controls Wood, but here it is utilized by Wood, hence the name "Yujin". Its lightness and unobstructed nature reflect the image of Metal; its far-reaching effect resembles the warmth of spring.
[Annotation] It is stated: By combining Yujin with black millet and fermenting it into Chang, the wine becomes yellow in color and fragrant, flowing within the vessel. This is what the Book of Songs refers to as "the yellow flow in the center." The Zhou people valued aroma and used Chang for pouring libations to the earth; the yin energy reaches the nine abysses, and the yang energy penetrates to the nine heavens. Thus, it is said to smooth the flow between above and below, directing qi to the heights, thereby serving to descend spirits. The Classics state: The true qi of the zang organs resides higher than the lungs, circulating Ying and Wei, and balancing Yin and Yang. If obstruction and rebellion occur in the middle jiao, it leads to flaccidity and poor circulation in the four limbs, resulting in knots, accumulations, retained food, and strangury. Its virtue aligns closely with Mosla chinensis (Xiangru), though there are slight differences. Xiangru focuses on Wei Qi and Yang, while Yujin focuses on Ying Qi and Yin. Both open the visceral cavities, fill the Xu Fu (pores/sweat apertures), and distribute through the You Men (lower opening of the stomach); their principles are essentially the same.
(Black millet is the foundation of the hundred grains; Yujin is the flower essence of the hundred herbs. Combined, they form Chang. It flows freely to heaven above and earth below, with no obstruction anywhere. Therefore, the Son of Heaven uses Chang as a gift.)
(Tang Bencao)
[Flavor and Nature] Bitter, warm, non-toxic.
[Indications] Primarily treats abdominal and epigastric knots, accumulations, and wandering pathogens (Zhu Wu), descends qi, breaks blood, dispels wind-heat, and resolves carbuncles and swellings. Its potency is stronger than that of Yujin.
[Verification] It is stated: Originating from Xifan and Hainan, it is now also found in Jiang, Guang, Chuan, and Shu. The rhizomes resemble Yujin. Flowers emerge in spring, growing simultaneously with the seedlings, attaching near the roots. They are red and white in color, rotting upon entering summer, and do not produce seeds. Leaves resemble Red Banana plants, one to two chi long and three to four cun wide, with diagonal veins, colored greenish-blue. Stems and branches are hard; roots are round and flat, resembling ginger but smaller, yellow with nodes, bitter in taste, and heavy in odor, which serves as a distinguishing feature.
The root of Yujin is purely round, without lateral branches, with striations like a cicada's abdomen, turning from yellow to deep reddish-brown, and can dye fabrics when soaked in water. Ezhhu (Curcuma zedoaria) is white and translucent in flesh, lacking any foul odor; claiming they are of the same species is erroneous.
[Annotation] It is stated: Flowers and buds emerge together, with yellow flow in the center, promoting the function of Wood and Fire, and removing the stagnation of Earth. Wind is overcome by Earth; when Wood invades Earth due to deficiency, the central Earth function fails, leading to various ailments. Jianghuang vigorously promotes ascending and dispersing mechanisms; internal wind is dispersed and external wind subsides, Earth's function operates, and the central Yellow (Spleen/Stomach) is regulated. This is described as "Earth produces all things, and Earth's stagnation is removed." Indeed, its efficacy is more potent than Yujin. Yujin drains Metal stagnation, while Jianghuang removes Earth stagnation; this is their distinction.