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[Qiancao] Grows in Runzhou. Flavor: bitter; Nature: neutral; Toxicity: toxic. Indications: various sores, scabies with crusts, skin erosion and ulceration, as well as various sores in cattle and horses.
Harvested in February and March, dried in the sun for use.

[Xiangzi] Also known as Huixiang (Fennel/Anise). The *Shennong Bencao Jing* does not record its origin. Currently, it is found in Jiaozhou, Guangzhou regions, and neighboring commanderies. Medicinal materials are mostly sourced from foreign ships; some claim that those from local areas are more potent. Leaves emerge in March, resembling old Coriandrum sativum (wild coriander), very sparse and fine, growing in clumps; by May, they reach three to four chi in height; flowers appear in July, umbellate, yellow; fruits resemble wheat but are smaller and greenish-blue; people in the North call it Tu Huixiang (Local Anise/Fennel). "Hui" sounds similar to "Hui" (return), hence the name. Fruits are harvested in August and September and dried in the shade. It is now widely cultivated in gardens of nearby households. Ancient prescriptions treat malignant carbuncles and swellings, or pain radiating between the yin region and thighs, with acute spasms pulling into the lower abdomen unbearable, which can be fatal within one night. For this, Huixiang seedlings and leaves are used, crushed to extract one sheng of juice, taken orally three to four times a day; the dregs are applied topically to the swelling. Roots in winter are also usable; this is a method from foreign formulas. Since the Yongjia era, its use has shown miraculous effects in reviving the dying.

[Shiluo] Originates from Foshe Country. Currently found in Lingnan and along adjacent routes. Emerges in March and April; seedlings, flowers, and fruits are largely similar to Cnidium monnieri (Shechuangzi) but fragrant and pungent. Fruits are harvested in June and July. Nowadays, people mostly use it to harmonize the five flavors (seasoning); it is rarely heard of being used medicinally.

[Yujin] The *Shennong Bencao Jing* does not record its place of origin. Su Gong states: it grows in Shu region and Western Regions; Hu people call it Ma. Currently, it is also produced in Guangnan and Jiangxi commanderies, though those from Shu are superior. In early April, seedlings emerge resembling Curcuma wenyujin (Jianghuang); flowers are white with red texture; stems emerge in late autumn, hollow inside without seeds; roots are yellow-red; remove lateral tuberous roots, peel, and dry over fire. Rarely used in ancient prescriptions, but commonly used in pediatric formulas and veterinary medicine today. According to Xu Shen's *Shuowen Jiezi*: Yu is a fragrant herb. Ten leaves constitute one bundle; one hundred and twenty bundles are piled and boiled to make Yu. Yu refers to present-day Yulin Commandery. The Wood category, middle grade, lists Yujin Xiang (Safflower/Turmeric fragrance?), stating it grows in Daqin (Rome), flowering in February and March, resembling Carthamus tinctorius (Honglan). That flower is the spice. Chen Shi states: it is the essence of all herbs. If it is the essence of herbs, it should be a grass type. Since it shares the same name but is listed in the Wood category, this is incorrect. It is no longer used by people today, nor is there anyone to clarify it, so it is merely appended here.