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(Song Dynasty *Kaibao Bencao*)
[Correction] Tianma (Gastrodia Rhizome) is a duplicate entry in the Song edition; it is now merged into one item.
[Nomenclature] Chijian Zhi (Red Arrow Mushroom, from *Yaoxing Lun*), Duyao Zhi (Swaying Alone Mushroom, from *Baopuzi*), Dingfeng Cao (Wind-Stabilizing Grass, from *Yaoxing Lun), Limu (Separating Mother, from *Shennong Bencao Jing), Helicao (Joining-Parting Grass, from *Baopuzi), Shencao (Divine Grass, from *Wu Pu Bencao), Guiduyou (Ghost Supervisor, from *Shennong Bencao Jing).
Tao Hongjing stated: Chijian (Red Arrow Stem) belongs to the mushroom category. Its stem resembles an arrow shaft, is red in color, and leaves grow at its tip. The rhizome resembles a human foot or a taro tuber, accompanied by twelve smaller tubers acting as guards. It remains still when there is wind but sways spontaneously when there is no wind. Such characteristics are not commonly seen by the layperson. However, Xu Changqing is also named Guiduyou. There is also Guijian (Ghost Arrow), which has feather-like structures on its stem; although its therapeutic indications are similar, the differences are significant, and it is not this Chijian.
Su Song stated: According to *Baopuzi*, there is a herb called Helicao in immortal prescriptions, also known as Duyao Zhi or Limu. It is called Helicao or Limu because the root below resembles a taro tuber head, surrounded by twelve small offshoots, imitating the twelve Earthly Branches. Several feet away from the main tuber, fine roots like white hairs appear; although they depend on each other, they are not physically connected, but linked by their vital energy. This is similar to Cuscuta chinensis (Dodder), which has underground roots; without these roots, Dodder cannot climb upwards nor attach itself. Thus, regarding the uniqueness of Chijian, Tao Hongjing had already noted it was not commonly seen. Similarly, the presence of underground roots under Dodder is rarely witnessed. Perhaps such plants occasionally exhibit miraculous variations.
Li Shizhen stated: "Chijian" is named for its shape; "Duyao" and "Dingfeng" are named for its unique properties; "Limu" and "Helicao" are named for the root structure; "Shencao" and "Guiduyou" are named for its efficacy. Tianma is the rhizome of Chijian. The duplicate entry in *Kaibao Bencao* is detailed below in the Collection section.
[Collection] *Mingyi Bielu* states: Chijian grows in the valleys of Chen Cang, Yong Zhou, and Mount Taishan/Mount Shaoshi. The rhizomes are harvested in the third, fourth, and eighth months and dried in the sun.
Tao Hongjing stated: Chen Cang currently belongs to Fufeng Commandery in Yong Zhou.
Ma Zhi stated: Tianma grows in Yun Zhou, Li Zhou, Mount Taishan, and Laoshan. The rhizomes are harvested in the fifth month and dried in the sun. The leaves resemble those of Paeonia lactiflora (White Peony Root) but are smaller. A single stem shoots straight up from the center, resembling an arrow shaft. Seeds form at the stem tip, looking like Euphorbia lathyris (Spurge Seed). When the leaves wither, the seeds turn yellow and ripe. The rhizomes connect in clusters of ten to twenty, similar to Asparagus cochinchinensis (Tianmendong). They resemble cucumbers or radishes, varying in size. Locals often eat them raw or steamed. Currently, those from Yun Zhou are considered superior.
Zhen Quan stated: Chijian belongs to the mushroom category. The stem resembles an arrow shaft and is red. Flowers bloom at the tip, and the leaves are red, looking like arrows with feathers from a distance. It flowers in the fourth month, producing seeds resembling Melia azedarach (Chinaberry) nuts, with five or six ridges. The interior flesh is flour-like and withers upon sun-drying. The rhizome's juice is similar to Asparagus cochinchinensis but lacks central vascular bundles. About five to six inches from the rhizome, over ten small tubers surround it, resembling taro, which can be eaten raw. There is no method for dry consumption. Su Song stated: Chijian is found in the Jianghu region today, but it is not suitable for medicinal use. Its sprouts match Su Gong's description. However, *Shennong Bencao Jing* specifies harvesting roots in the third, fourth, and eighth months, without mentioning using the sprouts. Current practitioners harvest sprouts in the third and fourth months and roots in the seventh, eighth, and ninth months, differing from *Shennong Bencao Jing*. Since these cannot be reconciled, we follow current practices. Furthermore, Tianma is found in Bianjing (East/West), Hunan, and Huainan. Sprouts emerge in spring, initially resembling peony leaves, with a single stem rising three to four chi high, green-red in color, hence named Chijian Zhi. The stem is hollow; above the midpoint, tiny pointed leaves cling to the stem. The tip forms a spike, flowering and seeding like bean grains. These seeds do not fall in summer but penetrate the hollow stem and grow underground. The rhizomes resemble cucumbers, growing in clusters of ten to twenty, weighing up to half a jin or five to six liang. The skin is yellow-white, called Longpi (Dragon Skin). The flesh is called Tianma, harvested in the second, third, fifth, and eighth months. Upon fresh collection, peel while moist, briefly boil in hot water, and dry. People in Songshan and Hengshan sometimes consume raw Tianma preserved in honey as a delicacy. Kou Zongshi stated: Chijian is the sprout of Tianma. Their therapeutic effects differ, leading later authors to list them separately. Tang Shenwei stated: Modern physicians use Tianma, which is actually the root of Chijian. *Kaibao Bencao* lists Tianma in the Middle Category, stating it comes from Yun Zhou. Current Chijian roots and sprouts from Qizhou and Yunzhou are superior. Su Song’s *Tujing* describes Tianma as the immature stage of Chijian sprouts. Using Chijian sprouts has a effect of moving from exterior to interior; using Tianma rhizome has a principle of moving from interior to exterior. Roots shoot stems upward; sprouts drop seeds after maturing, falling back down to the soil to regenerate. This crudely explains their respective internal and external therapeutic principles. Shen Kuo, the most knowledgeable Hanlin academic, once said: Ancient formulas used Tianma but not Chijian, or Chijian but not Tianma, proving they are originally one substance. Zhang Ji stated: Chijian and Tianma are one substance; classics separate them because roots and sprouts have different indications. Different regions produce varieties suited to local conditions. Li Shizhen stated: *Shennong Bencao Jing* only listed Chijian; later generations called it Tianma. Zhen Quan’s *Yaoxing Lun* clarifies that Chijian Zhi is also named Tianma. The duplication in Song Dynasty Ma Zhi’s *Chongxiu Bencao* caused this confusion. Shen Kuo’s *Bitan* notes that *Shennong Bencao* explicitly states harvesting Chijian roots. Later people doubted this because the root looks like an arrow, suspecting the stem should be used. This is incorrect. For example, Iris tectorum (Yuanwei) and Achyranthes bidentata (Niuxi) are named for stems/leaves but use roots; why doubt this? Among the Upper Grade Five Mushrooms, aside from tonics, Chijian is the best. People are confused by the name Tianma and only use it for wind disorders, which is a pity. Although Shen Gong is correct, both root and stem can be used. Tianma seeds fall from the stem, commonly called Huantongzi. Dried rhizomes with firm, white flesh resembling sheep horns are called Yangjiao Tianma; those steamed until yellow and wrinkled like dried melons are called Jianggua Tianma. Both are usable. Those that are pointed, hollow, and thin like Scrophularia ningpoensis (Xuanshen) are unusable. *Baopuzi* states: Duyao Zhi grows in deep mountains and valleys where no other grass grows nearby. Its stem is finger-thick and red. Leaves resemble small Amaranthus. The root has a large main tuber like a dou, surrounded by twelve egg-sized offshoots. Consuming the large tuber prolongs life. Note: This is a miraculous variety of Tianma, akin to the divine Ginseng among Ren Shen. Chen Cheng stated: When using Tianma, do not use Yufeng Cao (Aristolochia debilis). The two look similar but differ in leaves and stems. Yufeng Cao has spotted roots/stems and white leaves with green spots on the underside. If using Yufeng Cao, do not use Tianma. Concurrent use may cause intestinal obstruction.
[Correction] Zang Qi stated: Tianma grows in flat marshes, resembling Polygonum aviculare (Knotweed), producing purple flowers at nodes. The flowers contain seeds like Celosia argentea (Qixiangzi). The seeds are cold in nature, used as a drink to clear heat. Crushed stems and leaves are applied externally to abscesses. Chen Cheng stated: What Zang Qi described is unrelated to Chijian; it is a different substance. Li Shizhen stated: What Chen Shi described is a type of Tianma grass, related to Leonurus japonicus (Yimucao). It was erroneously included under Tianma in *Jiayou Bencao*. This error is now corrected.
[Processing] Chen Cheng stated: To process ten liang of Tianma, chop it and place it in a jar. Roast one yi of Tribulus terrestris (Jili) seeds until scorched over low heat, cover the Tianma with them, seal the jar with triple-layered paper, and leave from Si hour to Wei hour. Remove, stir-fry the Jili again, cover and seal as before. Repeat seven times. Wipe off moisture with cloth, slice, roast dry, and pound alone. If using Yufeng Cao, follow the same method. Li Shizhen stated: This processing is for wind-bi herbs. For treating Liver channel wind-deficiency, simply wash clean, wrap in wet paper, bake in chaff fire until cooked, slice, soak in wine overnight, and roast dry.