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Lycii Cortex (Gouqi), grows in the plains and marshes of Changshan, as well as on hillsides and banks; it is now found everywhere. In spring, shoots emerge; the leaves resemble those of the pomegranate, are soft and thin, and edible, commonly known as "sweet vegetable" (Tiancai); its stems are three to five chi high, growing in clumps; in June and July, small red-purple flowers appear; red fruits form at any time, slightly elongated like jujube pits; its root is named Digut (Dogwood Root). Leaves are harvested in spring and summer, stems and fruits in autumn, and roots in winter. According to *Erya*: Qi Gou [text missing]. Guo Pu states: this is Lycium barbarum. The *Shi Jing* (Classic of Poetry) · Xiao Ya · Si Mu says: "Gathering on lush Lycium." Lu Ji's commentary states: also called Kuqi (Bitter Lycium) or Digut. When young in spring, it can be made into soup or vegetables, with a slightly bitter taste; its stems resemble berries; fruits ripen in autumn, being bright red. Consuming the stems, leaves, and fruits lightens the body and benefits qi. The *Huainan Zhenzhong Ji* records the method of West River Lady for consuming Lycium: On the first Yin day of the first lunar month, harvest roots and process them for consumption; on the second Mao day of the second month, process and consume; on the third Chen day of the third month, harvest stems and process them; on the fourth Si day of the fourth month, process and consume; on the fifth Wu day of the fifth month, harvest leaves and process them; on the sixth Wei day of the sixth month, process and consume; on the seventh Shen day of the seventh month, harvest flowers and process them; on the eighth You day of the eighth month, process and consume; on the ninth Xu day of the ninth month, harvest fruits and process them; on the tenth Hai day of the tenth month, process and consume; on the Zi day of the eleventh month, harvest roots and process them; on the Chou day of the twelfth month, process and consume. Alternatively, decocting the flowers, fruits, roots, stems, and leaves together, or extracting juice from the fruits alone to make a paste, yields equal efficacy. It is currently believed that Lycium (Gouqi) and Lycium spinosum (Gouji) are similar; however, the true Lycium has elongated fruits and thornless branches, while the round ones with thorns are Lycium spinosum (Gouji), which is unsuitable for medicinal use. The lower grade entry for Deutzia scandens (Soushu) notes Li Dangzhi's statement: fruits resemble Lycium, ripen in winter, are red, and taste sweet and bitter. Su Gong states: resembling Deutzia scandens, trees are over one zhang high with white bark; fruits ripen in July and August, resembling Lycium fruits, tasting sweet, and growing in pairs. Current annotations state: although similar, Deutzia scandens has thorns, whereas Lycium does not, distinguishing them. These three substances are similar, with two having thorns. Deutzia scandens is also known as Jugu (Giant Bone), similar to how Lycium is called Digut (Earth Bone); they should be carefully distinguished when used. Some claim Deutzia scandens is distinguished by being tall and robust, which is incorrect; current Lycium can also be very tall and effective medicinally. Legend has it that Nanqiu Village in Penglai County has much Lycium, some reaching one or two zhang high, with firmly knotted roots. Hence, locals live long, attributed to their diet and local water/soil products. Near a large well in Runzhou temple, old Lycium grows, hence called "Lycium Well," said to be beneficial to drink. Deutzia scandens (Soushu) grows in valleys of Xiong'er River and field mounds, harvested in April; rarely used in ancient and modern formularies, making it hard to distinguish. Also, Lycium is another name for Xianrenzhang (Immortal Staff). Chen Cangqi's *Shiyi* records two other types of Xianrenzhang: one is black dead bamboo stalks, the other is a vegetable type; thus three things share the same name. Chen Zi'ang's *Guan Yu Pian* states: accompanying Official Qiao on a northern expedition, stationed at Zhangye in the fourth lunar month, no other plants were unusual except Xianrenzhang, growing in clusters. I had previously consumed it. During this campaign, resting and tasting, border guards offered fine vegetables including this item. I praised its merits to Official Qiao. Donglai Wang Zhonglie, traveling with us, heard this, was pleased, and willingly ate it. After fifteen days, a traveler claiming knowledge of herbs told Official Qiao: "This is Baiji (White Thorn)." Zhonglie doubted, saying he also found it sweet. Official Qiao believed this and mocked me, prompting my writing of *Guan Yu Pian*. Regarding Xianrenzhang eaten as vegetables, leaves resemble Lactuca serriola (Kuju). Baiji is woody; why similarity caused such doubt? Some say Official Qiao's Baiji refers to Gouji (Lycium spinosum), the thorny version of Lycium. However, *Ben Jing* lists no alias Baiji, and its taste is bitter, whereas Xianrenzhang is sweet. If suspected as Gouji, Gouji is not sweet either. Thus, knowing many plants are hard to identify, people are confused by ambiguous statements, mistaking true for false, losing distinctions of color and taste, leading to such errors. This detail is elaborated by Zi'ang.