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Bajitian (Morinda officinalis), grows in the valleys of Ba Commandery and Xiapi. It is now also found in the prefectures of Jianghuai and Hedong, but none are as good as those from Shu Chuan. The leaves resemble tea leaves, do not wither through winter, and are commonly known as Sanman Cao (Three-Stem Grass) or Budiao Cao (Unfading Grass). It mostly grows within bamboo forests. Those grown in inland areas have leaves resembling Ophiopogonis Radix (Maidong, 麦门冬) but thicker and larger, bearing fruit in autumn. Roots are harvested in February and August and dried in the shade. Currently, they are often baked. Roots with perennial bases are greenish, while tender roots are white; both are used similarly, but those that are bead-like with thick flesh are superior. Modern practitioners consider purple ones to be the best. People from Shu say there are no purple ones at all. Outsiders sometimes boil them with black soybeans to turn them purple, which significantly alters their flavor and aroma, a practice that requires careful discrimination. Another account states that Shu has another root called Shanlü Gen, which resembles Bajitian but is white. Locals boil it in vinegar water to turn it purple and mix it with Bajitian, making it indistinguishable. True Bajitian, even when tender, is white; if boiled to turn purple for drying, its efficacy is weak and unsuitable for use. Both types exist in the market today. To distinguish, break them open: fake ones appear bright purple and clean inside. True ones, though purple, contain fine white powdery specks and have a slightly duller color and texture.

Bai Hao (Artemisia capillaris var. or similar Artemisia species, here referring to *Artemisia lavandulaefolia* or *Artemisia argyi* depending on context, literally "White Mugwort"), also known as Peng Hao. It grows in the rivers and marshes of Zhongshan and is now widespread. It sprouts earlier than other grasses in early spring. It resembles Qing Hao (Artemisiae Annuae Herba, 青蒿) but has coarser leaves with white hairs that feel rough. From sprouting to withering, it appears whiter than other mugworts, resembling fine Ai Ye (Artemisiae Argyi Folium, 艾叶). Harvested in February. This corresponds to the Fan (sound: fan) Po (sound: po) Hao mentioned in *Erya*. Commentaries state Peng Hao can be made into pickles. Thus, the *Shi Jing* commentary mentions offering Dou (soybeans) and Fan Zu (pickled Fan). Lu Ji stated that any white mugwort is called Po Hao. Bai Hao is edible raw in spring and fragrant and delicious in autumn, suitable for steaming. Also known as You Hu, called Pang Bo by people in Beihai. Thus, *Da Dai Li Xia Xiao Zheng* states: Fan is You Hu; You Hu is Pang Bo. Ancients considered this herb for pickles. Tang dynasty physician Meng Xin also said it could be eaten raw with vinegar. Nowadays, people only eat Lou Hao (Artemisiae Selini Herba, 蒌蒿) and no longer consume this. Some suspect this Hao is Lou Hao. However, Meng Xin wrote a separate entry for Lou Hao with different descriptions, clearly indicating they are two distinct substances, revealing differences in food items between ancient and modern times. Additionally, in Jiezhou, Bai Hao is treated as Yinchen Hao (Artemisiae Scopariae Herba, 茵陈蒿); although the seedlings and leaves are similar, it may not be suitable for medicinal use. There are many types of Hao. *Erya* states: The offspring of Fan are Qiu Hao (Autumn Mugwort). It says that while each has specific names in spring, once mature in autumn, they are generally called Hao. Among middle-grade herbs, there is Maxian Hao (Pedicularis resupinata), described as growing in the rivers and marshes of Nanyang, with leaves like Leizucao (Leonuri Herba, 益母草) and red-white flowers. It bears fruit in August and September, commonly called Huma, also named Maxin Hao. This refers to "Fei E Yi Fang Wei" in *Shi Jing · Xiao Ya*. Lu Ji stated: Wei is Mu Hao (Male Mugwort). Mu Hao is Mu (pronunciation: qian ren qie). It begins growing in March and flowers in July, resembling Hemp flower but without seeds. Lu Ji claimed it has seeds; the two accounts differ slightly. Currently, the type with seeds should be considered authentic. Among lower-grade herbs, there is Jiao Hao (Acanthophylli Herba, 角蒿), described as having leaves resembling Bai Hao, flowers like Dianthi Flos (Qumai, 瞿麦) which are bright red and lovely, and seeds resembling Sperariae Semen (Wangbuliuxing, 王不留行), black and horn-shaped. Harvested in July and August. There are also Yinchen Hao and Cao Hao, detailed in subsequent entries. Bai Hao and Maxin Hao are frequently used in ancient prescriptions for treating Leprosy (Lai Ji, 癞疾). *Shen Shi Fang* states: Take ten bundles of Bai Ai Hao (white mugwort) the size of a sheng, boil to extract juice, add yeast and rice as in brewing wine, wait until ripe, and drink slowly. For any malignant disease covering the whole body with sores on face and eyes, it can be consumed. Also, take Maxin Hao, grind into powder, take one fangcun bi (square-inch spoonful) three times daily. If redness/swelling persists, continue for one year until complete recovery. Jiao Hao is rarely used in medical formulas.