（音勤。《唐本草》）
【释名】苦堇（《尔雅》）、堇葵（《唐本》）、旱芹（《纲目》）。
禹锡曰∶《尔雅》云∶啮，苦堇也。郭璞云∶即堇葵。本草言味甘，而此云苦堇，古人
语倒，犹甘草谓之大苦也。
时珍曰∶其性滑如葵，故得葵名。
【集解】恭曰∶堇菜野生，非人所种。叶似蕺菜，花紫色。
禹锡曰∶《说文》云∶堇，根如荠，叶如细柳，子如米，蒸 食之，甘滑。《内则》云∶
堇、 、 、榆。是矣。
时珍曰∶此旱芹也。其性滑利。故洪舜俞赋云∶烈有椒、桂，滑有堇、榆。一种黄花者
，有毒杀人，即毛芹也。见草部毛茛。又乌头苗亦名堇，有毒。各见本条下。
菜 【气味】甘，寒，无毒。
【主治】捣汁，洗马毒疮，并服之。又涂蛇蝎毒及痈肿（《唐本》）。久食，除心下烦热，
主寒热鼠 ，瘰 生疮，结核聚气，下瘀血，止霍乱。又生捣汁半升服，能杀鬼毒，即吐出
（孟诜）。
【发明】诜曰∶堇叶止霍乱，与香 同功。香 ，即香薷也。
【附方】旧二，新一。
结核气∶堇菜，晒干为末，油煎成膏。摩之，日三、五度，便瘥。（孟诜《食疗》）
湿热气∶旱芹菜晒干为末，糊丸梧子大。每服四十丸，空心温酒下。大杀百虫毒。（《寿
域神方》）。
蛇咬疮∶生杵堇汁涂之。（《万毕术》）
(Phonetically "Qin". From *Tang Bencao*.)
[Names] Ku Jin (Bitter Jin, from *Erya*), Jin Kui (Jin Holly, from *Tang Bencao*), Han Qin (Dry Celery, from *Bencao Gangmu*).
Chen Cangqi stated: *Erya* records: "Nie is Ku Jin." Guo Pu commented: It is Jin Kui. The Materia Medica states its flavor is sweet, whereas here it is called Bitter Jin; this is an inversion of ancient speech, similar to how Gan Cao (Licorice Root) is referred to as Da Ku (Great Bitter).
Li Shizhen stated: Its nature is slippery like Kai Cai (Malva), hence the name Kui.
[Collection and Explanation] Su Gong stated: Jin Cai (Viola yedoensis) grows wild and is not cultivated by humans. The leaves resemble Ze Cai (Houttuynia cordata), and the flowers are purple.
Chen Cangqi stated: *Shuowen Jiezi* records: "Jin has roots like Ji Cai (Shepherd's purse), leaves like fine willow, and seeds like rice; steamed for consumption, it is sweet and slippery." *Liji Neize* records: "Jin... Yu..." This confirms it.
Li Shizhen stated: This is Han Qin. Its nature is slippery and purgative. Thus, Hong Shunyu wrote in his ode: "For acridity there are Jiao Gui (Zanthoxylum and Cinnamon); for slipperiness there are Jin Yu (Jin and Elm)." One variety with yellow flowers is toxic and can kill humans; this is Mao Qin (Maoqian). See the entry for Maodeng (Ranunculus) in the Grass section. Additionally, the sprout of Wu Tou (Aconitum carmichaelii) is also named Jin and is toxic. See respective entries below.
[Flavor and Toxicity] Sweet, Cold, Non-toxic.
[Therapeutic Actions] Crushed and juiced, it washes horse poison sores and is taken internally. It is also applied to snake and scorpion stings and carbuncles (from *Tang Bencao*). Long-term consumption removes heat and vexation in the epigastrium; it treats alternating chills and fever, Shu Lou (scrofula), Luoli (neck tumors) with sores, tubercular qi accumulation, expels blood stasis, and stops Huoluan (cholera-like vomiting and diarrhea). Furthermore, taking half a sheng of freshly crushed juice can kill ghost toxins, causing them to be vomited out (Meng Shen).
[Elucidation] Meng Shen stated: Jin Ye (Jin leaves) treat Huoluan, with effects identical to Xiang Ru (Mosla chinensis). Xiang Ru refers to Mosla chinensis.
[Attached Prescriptions] Two old prescriptions, one new prescription.
Tubercular Qi: Dry Jin Cai until brittle, grind into powder, fry with oil to form a paste. Massage onto the affected area three to five times daily, and it will heal. (Meng Shen, *Shiliao*)
Damp-Heat Qi: Dry Han Qin Cai (Celery) until brittle, grind into powder, mix with paste to make pills the size of wutong seeds. Take forty pills each time, downing with warm wine on an empty stomach. Greatly kills hundred-insect toxins. (*Shouyu Shenfang*)
Snake Bite Sores: Freshly pound Jin Cai to extract juice and apply topically. (*Wanbi Shu*)