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Lingling Xiang (Zhegenia Rhizome), grows in the valleys of Lingling, and is now produced in various prefectures of Huling. It mostly grows in low-lying, damp areas; its leaves resemble those of hemp, arranged opposite each other; the stem is square-shaped, with an odor similar to Miwu (Angelica dahurica); it flowers in mid-July, at which time it is most fragrant; this is what the ancients referred to as Xuncao (Acorus tatarinowii). Some say Huicao (Agastache rugosa) is also this plant. It is further stated that its stems and leaves are called Hui, while its root is called Xun. Harvested in March, those with detached nodes are of superior quality. Currently, Lingling Xiang collected in Lingnan is dried in kiln stoves using charcoal heat until it turns yellow, which is considered ideal. There is also a locally grown variety in the Jianghuai region, which can be used for incense making, but it is not as fragrant as that from Huling. Ancient prescriptions used only Xuncao, not Lingling Xiang. However, modern incense makers and methods for face powders and bath beans all use it, and it is sold abundantly in the markets of the capital.

Gansong Xiang (Nardostachys Rhizome), originates from Guzang, and is now also found in prefectures of Qian and Shu, as well as Liao. It grows in clumps in mountains and wilds; its leaves are slender like grass, and its roots are extremely dense. Harvested in August. Used in decoctions for bathing, it imparts a fragrance to the body.

Tianma (Gastrodiae Rhizoma), grows in the mountains of Yunzhou, Lizhou, Mount Tai, Laoshan, and others. It is now also found in prefectures of Jingdong, Jingxi, Hunan, and Huainan. Sprouts emerge in spring; initially resembling Peony (Paeonia lactiflora), a single stem shoots straight up, three or two chi high, arrow-like in shape, greenish-red in color, hence named Chijianzhi (Red Arrow Fat); the stem is hollow, with small pointed leaves attached along more than half its length; the tip forms a spike, flowers, and produces seeds the size of bean grains; these seeds do not fall even in summer, but penetrate into the hollow stem, growing secretly underground; its root resembles a cucumber, growing in clusters of ten to twenty pieces, with large ones weighing half a jin or five to six liang; the skin is yellowish-white, named Bailongpi (White Dragon Skin). The fleshy part is named Tianma. Harvested in February, March, May, and August. Upon initial collection, while still moist, peel it easily; briefly boil in boiling water, then sun-dry for storage. People in Songshan and Hengshan sometimes take raw Tianma, preserve it in honey, and eat it as a delicacy, considering it very precious.