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Non-toxic.
Zea mays (Yu Shu Shu) primarily regulates the middle jiao and stimulates appetite. ○ Its roots and leaves are mainly used to treat strangury with gravel, where pain is unbearable; decoct in water and drink frequently. (From *Bencao Gangmu*) [Name] Yu Gao Liang.
[Origin]
(Li Shizhen said) The seed of Zea mays originated from the western regions, and few people cultivate it. [Seedling] The seedlings are three or four chi high, resembling panicled wheat. A sheath emerges separately from the heart of the seedling, shaped like a brown fish. White threads hang down from the top of the sheath. After a long time, the sheath breaks, and grains emerge, clustered together. The grains are as large as Setaria italica seeds and can be roasted or fried for consumption. When cracked by frying, white flowers appear, similar to the appearance of cracked glutinous millet.
[Season]
Flowers and form ears in June and July. [Texture] Resembles panicled wheat; its seedlings and leaves are similar to Zea mays but fatter and shorter, also resembling Coicis Semen. [Taste] Sweet. [Nature] Neutral.

Non-toxic.
The seeds primarily tonify the middle qi, strengthen the intestines and stomach, and relieve hunger. (From *Jiu Huang Ben Cao*) [Name] Long Zhua Su, Ya Zhua Su. (Li Shizhen said) This refers to the non-glutinous variety, indicating a lack of fullness. "Dragon claw" and "duck claw" describe the branched shape of the ear. [Origin] (King Xian of Zhou said) The seeds grow in paddy fields and low-lying damp areas. [Seedling] Leaves resemble rice but are slightly shorter. The tips bear ears resembling those of Echinochloa crus-galli. The seeds are as large as Panicum miliaceum grains, tea-brown in color. They are suitable for pounding into rice for porridge, cooking rice, or grinding into flour. (Li Shizhen said) In Shandong and Henan, seeds are also planted. The cultivation method is similar to Zizania latifolia; the grain has three edges, resembling the stems of aquatic plants. It produces small flowers in clusters, forming ears like Panicum miliaceum but with multiple branches, resembling eagle claws. Inside are fine seeds, thinner than Panicum miliaceum grains, with very thin husks. The taste is coarse and astringent. [Season] Planted in May, shoots emerge in August and September. [Color] Reddish. [Taste] Sweet. [Nature] Astringent.

Non-toxic.
Echinochloa esculenta rice is mainly used for making meals; it benefits qi and strengthens the spleen, hence Cao Zhi's description of "fragrant colocasia and refined echinochloa." ○ Its seedlings and roots are mainly used to treat traumatic injuries and persistent bleeding from wounds; apply externally after crushing or grinding into powder.
[Name] (Li Shizhen said) Echinochloa is the humblest among grasses, hence the character contains "humble." [Origin] (Li Shizhen said) The stems, leaves, ears, and grains of Echinochloa resemble Panicum miliaceum and Setaria italica. From one dou of grain, three sheng of rice can be obtained; thus it is said, "If the five grains do not ripen, it is better to have two dou of Echinochloa." The seedlings resemble Echinochloa. (Jing said) Echinochloa seeds are edible. There is also black Echinochloa growing wild, resembling Echinochloa; in famine years, the black ones resemble roasted grain. (King Xian of Zhou said) There are aquatic and terrestrial varieties of Echinochloa. Aquatic Echinochloa grows in fields; its seedlings and leaves resemble rice, with deep green color. The lower leaves near the root are purplish. The tips bear Panicum miliaceum-like grains, tea-brown in color, with a slightly bitter taste and warm nature. Grinding into flour for consumption is suitable. [Taste] Pungent, sweet, bitter. (Ying said) Pungent and crisp. [Nature] Slightly cold.