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Qingdai (Indigo Naturalis), its detailed description is found under the entry for "Lanshi" (Baphicacanthi Radix).

Jingtian (Sedum aizoon), grows in the valleys of Mount Tai, and is now distributed in both northern and southern regions. It is often planted by households in courtyards or potted on rooftops, said to ward off fire disasters, hence called "Shenhua Cao" (Fire-Preventing Herb). In spring, shoots and leaves emerge; the leaves resemble Portulaca oleracea but are larger, growing in layers upwards, with extremely fragile stems. In mid-summer, it blooms with small red-purple flowers, and dies back after autumn; some varieties have perennial roots. The flowers, along with shoots and leaves, are harvested on the 4th day of the 4th lunar month and the 7th day of the 7th lunar month, then dried in the shade. It is used to treat sores, toxins, and infantile wind-rash (skin eruptions due to wind-pathogen) that do not erupt on the skin. Fresh shoots and leaves (5 large liang) are combined with salt (3 large liang), ground together, and the juice is extracted. This juice is applied by massaging onto the affected area with warm hands, twice daily. This method can be used for any heat-toxin-induced erysipelas or sores.

Tianmingjing (Prunellae Spica / Selaginella tamariscina - *Note: Context suggests Prunella vulgaris or similar, historically confused with others, here translated based on description*), grows in plains and marshes, and is now common in the Jianghu (Yangtze and Taihu Lake) region. In summer and autumn, it sends up stems, resembling Mentha haplocalyx (Peppermint) in appearance, with purple-white flowers. The leaves resemble Brassica rapa var. chinensis (Chinese Cabbage) but are smaller, hence southern people call it "Disong" (Earth Chinese Cabbage). Its fragrance resembles orchids, thus named "Chanchu Lan" (Toad Orchid). Its shape resembles Isatidis Folium (Indigo Leaf), hence also named "Xiamalang" (Toad Blue). Its taste is sweet and pungent, hence named "Maijujiang", also known as "Shishou". The "Erya" mentions "Li" (sound lie) and "Zhen" (sound zhen), referring to Shishou. People in Jiangdong use this herb to stir-fry silkworm pupae. Harvested in May. Since it is already named "Disong", and there is a separate entry for "Disong" in the Lower Grade of materia medica, Tao Hongjing stated: Regarding the Disong mentioned in the Diaozhang entry, the story appears in "Yi Yuan". During the Yuanjia era of the Song Dynasty (424–452 AD), Liu Jingsu served as the Inspector of Qingzhou. He shot a roe deer, dissected its viscera, and stuffed this herb into the wound. The deer suddenly stood up. Surprisingly, upon removing the herb, the deer collapsed again. This happened three times. Liu secretly collected and cultivated this herb, finding it highly effective for treating fractures and traumatic injuries, hence naming it "Liu Jinu Cao" (Liu Jinu's Herb). Chen Cangqi argued that since this herb has the name "Lu Huo" (Deer Reviver) and aligns with the story of the roe deer, it must undoubtedly be the same substance, and thus included it here.