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Xuanhua (Xu Yuan Qie), grows in the plains and marshes of Yuzhou, and is now found everywhere. Su Gong stated: This is the Xuan Shu Ju Tai (sound Fu) that grows in Pingze. Its root resembles sinews, hence another name is Jingen (Sinew Root). The *Bielu* records: The root treats the healing of broken sinews, therefore people in the south call it XuJingen (Continuing Sinew Root). Its seedlings grow in clumps with creeping vines; leaves resemble those of Dioscorea (Yam) but are narrower and longer; flowers are white, appearing throughout fields in summer and autumn; roots have no hairs or nodes, can be steamed or boiled for consumption, and are very sweet and delicious. Flowers are harvested in May and dried in the shade. Roots are harvested in February and August and dried in the sun. Flowers are currently not used; there is a lower-grade herb called Xuanfu Hua (Xu Yuan Qie / Inula Flower), which is distinct from this. People suspect they are similar, which is meaningless. The method for healing broken sinews in *Jiuji Fang*: Take the root of Xuanhua, wash clean to remove soil, pound it, apply according to the size of the wound, change once or twice daily, until healed. Another name is Zhunchang Cao, commonly known as Guzihua (Drum Son Flower). A type of Xuanhua produced in Qianan has thick stems, large leaves, no flowers, and does not creep, likely being a different species.

Di Burong, grows in Rongzhou. Taste is bitter, nature is greatly cold, non-toxic. Grows as a vine, leaves are green, resembling apricot leaves but larger, thick and hard, remaining evergreen through winter; produces no flowers or fruits; roots are yellowish-white, outer skin slightly rough and brownish, clustered together, round and large like medicinal pills. Harvested at any time. Can resolve Gu poison, repel miasma, treat throat obstruction. Locals also call it Jieduzi.

Danggui, grows in the river valleys of Longxi. Now found in Sichuan, Shu, Shaanxi prefectures, as well as Jiangning Prefecture and Chuzhou, with those from Shu being superior. Seedlings emerge in spring, green leaves with three leaflets; flowers bloom in July and August, resembling Anethum graveolens (Dill), pale purple; roots are blackish-yellow. Roots are harvested in February and August and dried in the shade. However, there are two types of seedlings, both resembling Xiongqiong (Ligusticum chuanxiong), but differing in leaf size; stems are much lower than Ligusticum. There are also two types of roots: large-leaf type is named Mawei Danggui (Horse-tail Danggui), fine-leaf type is named Cantou Danggui (Silkworm-head Danggui). Generally, those with plump flesh and not dry are considered superior. According to *Erya*: Bi (Bu Ge Qie), is Shanqi (Gu Qin Zi Ju Jin Qie / Mountain Celery). Guo Pu's commentary cites *Guangya*: Shanqi is Danggui. Resembles celery but thicker and larger. Explanation: *Shuowen Jiezi* states: Qi is a grass. Those growing in mountains are named Bi, also known as Shanqi. Thus, Danggui belongs to the celery family. Those growing in flatlands are named Qin (Celery); those growing in mountains and being thick and large are named Danggui.