有毒 丛生
芋主宽肠胃充肌肤滑中（名医所录）【名】土芝 白芋 青芋 真芋 莲禅芋 莒 紫
芋
【苗】（图经曰）叶如荷叶而长根类山药而圆其种类虽多大抵性效相近蜀川出者形圆而大状
若
蹲鸱谓之芋魁三年不采者谓之莒彼人莳之最盛可以当粮食而度饥年左思三都赋所谓徇蹲鸱之
沃则以为济世阳丸是也江西闽中出者形长而大叶皆相类甚细者如鸡卵生于大魁旁食之尤美不
可过多乃有损也凡食芋并须园圃莳者为佳其野芋生溪涧非人所种者根叶亦相类不堪食也（唐
本注云）此有六种有青芋紫芋真芋白芋连禅芋野芋其青芋毒多初煮要须灰汁易水煮熟乃堪食
尔白芋真芋连禅芋紫芋毒少蒸煮啖之兼肉作羹亦佳蹲鸱之饶盖此谓也野芋有大毒而不可啖
（衍义曰）江浙二川者最大而长京洛者差圆而小惟东西京者佳他处味不及也当心出苗者为芋
头
四边附芋头而生者为芋子八九月以后可食至时掘出置十数日 以好土勾埋至春犹好生则味辛
而涎多过食亦能滞气困脾也【地】（图经曰）钱塘最多闽蜀淮甸尤殖今处处有之（衍义曰）
江
浙川广最佳【时】（生）春生苗（采）八九月以后取根【收】晒干【用】根【色】紫青白【味】
辛【性】平散【气】气之薄者阳中之阴【臭】朽【主】烦热止渴【制】蒸煮熟烂可食【治】
（疗）【日华子云】芋破宿血去死肌○叶止泻及妊孕心烦迷闷胎动不安（陈藏器云）小者开
胃及
肠闭产后煮食破血及饮汁止血渴（孟诜云）紫色者破气作汤浴去身上浮风（补）（陈藏器云）
食之
令人肥白【合治】野芋合醋摩敷虫疮疥癣○姜芋合生姜并鱼煮食下气调中补虚○芋叶合盐研
敷蛇虫咬并痈肿毒及窨敷箭毒【禁】久食令人虚劳无力滞气困脾冬月宜食他时月不可食○野
芋有大毒不可辄食食则杀人【解】中野芋毒惟土浆及粪汁解之
Toxic, grows in clusters.
Taro (Colocasia esculenta) primarily functions to widen the stomach and intestines, fill the flesh and skin, and lubricate the bowels (as recorded by Mingyi).
[Names] Earth Ginseng (Tu Zhi), White Taro, Green Taro, True Taro, Lianchan Taro, Ju, Purple Taro.
[Foliage] (According to *Bencao Tujing*): The leaves are like lotus leaves but longer; the root resembles Chinese yam (Dioscorea opposita) but is round. Although there are many varieties, their nature and efficacy are generally similar. Those from Sichuan are round and large, resembling a squatting owl, called "Yu Kui" (Taro Corm); those not harvested for three years are called "Ju". Locals cultivate them extensively, using them as staple food to survive famine years. As Luosi said in his *San Du Fu*, "following the fertile land of squatting owls to create life-sustaining balls," this refers to taro. Those from Jiangxi and central Fujian are long and large, with similar leaves. The smallest ones, like chicken eggs, grow beside the large corms and are especially delicious when eaten, but should not be consumed in excess as it may cause harm. All edible taro must be cultivated in gardens; wild taro growing in streams, though its roots and leaves resemble cultivated ones, is inedible. (Note in *Xinxiu Bencao*): There are six types: Green Taro, Purple Taro, True Taro, White Taro, Lianchan Taro, and Wild Taro. Green taro has high toxicity; it must be boiled with ash lye, changed water, and thoroughly cooked before consumption. White, True, Lianchan, and Purple taros have low toxicity; they can be steamed or boiled and eaten, and make good soup when cooked with meat. "Abundance of squatting owls" likely refers to these varieties. Wild taro has high toxicity and is inedible. (According to *Bencao Yanyi*): Those from Jiangzhe and Sichuan are largest and longest; those from Jingluo are slightly rounder and smaller, with only those from the Eastern and Western Capitals being of best quality; others lack flavor. The part growing from the center is the main corm (Yu Tou); those attached around it are side shoots (Yu Zi). They can be eaten after August and September. After digging, leave them for ten days, then bury them in good soil; they remain good until spring. Raw taro is pungent and produces much saliva; excessive consumption can stagnate Qi and impair the Spleen.
[Origin] (According to *Bencao Tujing*): Most abundant in Qiantang, especially prolific in Min, Shu, and Huaidian; now found everywhere. (According to *Bencao Yanyi*): Best quality from Jiangzhe and Chuan-Guang.
[Season] (Growth): Sprouts in Spring. (Harvest): Roots taken after August and September.
[Storage]: Sun-dried.
[Medicinal Part]: Root.
[Color]: Purple, Green, White.
[Taste]: Pungent.
[Nature]: Neutral, dispersing.
[Qi Thickness]: Thin Qi, Yin within Yang.
[Odor]: Rotten.
[Indications]: Restless heat, quenching thirst.
[Processing]: Steamed and boiled until soft for consumption.
[Therapeutic Effects] (According to *Rihua Zi*): Taro breaks old blood and removes dead tissue. ○ Leaves stop diarrhea and treat restlessness, confusion, and restless fetus during pregnancy. (According to Chen Cangqi in *Bencao Shiyi*): Small taro opens the stomach and unblocks intestinal obstruction; boiled after childbirth to break blood; juice stops bleeding and quenches thirst. (According to Meng Shen in *Shiliao Bencao*): Purple taro moves Qi; decoction for bathing removes floating wind from the body (tonifying effect). (According to Chen Cangqi in *Bencao Shiyi*): Eating it makes one fat and white.
[Combined Treatments]: Wild taro mixed with vinegar and applied externally treats insect sores and tinea. ○ Ginger taro cooked with ginger and fish lowers Qi, regulates the middle, and tonifies deficiency. ○ Taro leaves mixed with salt and applied externally treat snake and insect bites, carbuncles, swellings, and poison arrows.
[Contraindications]: Long-term consumption causes deficiency, fatigue, Qi stagnation, and Spleen impairment. Suitable for winter; not suitable for other months. ○ Wild taro has high toxicity; do not eat casually, as it can be fatal.
[Antidote]: Poison from wild taro is resolved only by earth slurry and fecal juice.