（《日华》）
【释名】红百合（《日华》）、连珠（同）、川强瞿（《通志》）、红花菜。
【集解】诜曰∶百合红花者，名山丹。其根食之不甚良，不及白花者。
时珍曰∶山丹根似百合，小而瓣少，茎亦短小。其叶狭长而尖，颇似柳叶，与百合迥别。
四月开红花，六瓣不四垂，亦结小子。燕、齐人采其花跗未开者，干而货之，名红花菜。
卷丹茎叶虽同而稍长大。其花六瓣四垂，大于山丹。四月结子在枝叶间，入秋开花在颠顶，
诚一异也。其根有瓣似百合，不堪食，别一种也。
根
【气味】甘，凉，无毒。《正要》云∶平。
【主治】疮肿、惊邪（大明）。女人崩中（时珍）。
花
【气味】同根。
【主治】活血。其蕊，敷疔疮恶肿（时珍）。
（《拾遗》）
【校正】自草部移入此。
【释名】地蚕（《日用》）、土蛹（《余冬录》）、甘露子（《食物》）、滴露（《纲目》）、地瓜
儿。
时珍曰∶蚕蛹皆以根形而名，甘露以根味而名。或言叶上滴露则生，珍常莳之，无此说
也。其根长大者，《救荒本草》谓之地瓜儿。
【集解】藏器曰∶陶氏注虫部石蚕云∶今俗用草根黑色。按∶草石蚕生高山石上，根如
簪，上有毛，节如蚕，叶似卷柏。山人取食之。
颂曰∶草根之似蚕者，亦名石蚕。出福州及信州山石上，四时常有。其苗青，亦有节
。三月采根用。
机曰∶草石蚕，徽州甚多，土人呼为地蚕。肥白而促节，大如三眠蚕。生下湿地及沙碛
间。秋时耕犁，遍地皆是。收取以醋淹作菹食。冬月亦掘取之。
颖曰∶地蚕，生郊野麦地中。叶如薄荷，少狭而尖，文微皱，欠光泽。根白色，状如蚕
。四月采根，水瀹和盐为菜茹之。
时珍曰∶草石蚕，即今甘露子也。荆湘、江淮以南野中有之，人亦栽莳。二月生苗，长
者近尺，方茎对节，狭叶有齿，并如鸡苏，但叶皱有毛耳。四月开小花成穗，一如紫苏花穗。
结子如荆芥子。其根连珠，状如老蚕。五月掘根蒸煮食之，味如百合。或以萝卜卤及盐
菹水收之，则不黑。亦可酱渍、蜜藏。既可为菜，又可充果。陈藏器言石蚕叶似卷柏者，若
与此不同也。
根
【气味】甘，平，无毒。
时珍曰∶不宜生食及多食，生寸白虫。与诸鱼同食，令人吐。
【主治】浸酒，除风破血。煮食，治溪毒（藏器）。焙干，主走注风，散血止痛。其节，
亦可捣末酒服（苏颂）。和五脏，下气清神（《正要》）。
(Quoted from *Ri Hua Zi Ben Cao*)
[Names] Red Lily (*Ri Hua Zi Ben Cao*), Lianzhu (same as above), Chuan Qiangju (*Tong Zhi*), Honghua Cai.
[Collection of Explanations] Su Song said: Among lilies that bear red flowers, the one named Shandan (Lilium brownii). Its root is not very good for consumption, inferior to white-flowered lilies.
Li Shizhen said: The root of Shandan resembles that of a lily but is smaller with fewer segments, and the stem is also short. Its leaves are narrow, long, and pointed, resembling willow leaves, distinctly different from true lilies.
In April, it bears red flowers with six petals that do not droop, and it produces small seeds. People in Yan and Qi regions harvest its flower buds before opening, dry them, and sell them, naming them Honghua Cai (Red Flower Vegetable).
Juan Dan (Lilium lancifolium) has similar stems and leaves but slightly larger. Its flowers have six petals that droop and are larger than Shandan. It sets seeds among branches and leaves in April, and blooms at the apex in autumn, which is indeed peculiar. Its root has segments resembling lilies but is inedible; it is a different species.
Root
[Flavor and Properties] Sweet, cool, non-toxic. *Bencao Zhengyao* states: Neutral.
[Indications] Carbuncles and swellings, Jing Xie (pathogenic factors causing fright/spasms) (*Da Ming Ben Cao*). Women's metrorrhagia (Li Shizhen).
Flower
[Flavor and Properties] Same as the root.
[Indications] Invigorates blood circulation. Its stamens/pistils applied externally treat Ding Chuang (furuncles/carbuncles) and malignant swellings (Li Shizhen).
(Quoted from *Bencao Shiyi*)
[Correction] Transferred from the Herb Category to this section.
[Names] Di Can (*Ri Yong Ben Cao*), Tu Yong (*Yu Dong Lu*), Ganlu Zi (*Shiwu Bencao*), Dilu (*Bencao Gangmu*), Digua Er.
Li Shizhen said: Names like "silkworm pupa" are derived from the root's shape, while "Ganlu Zi" is derived from its taste. Some say it grows only when dew drops on the leaves; I have cultivated it frequently and found no such truth. Larger roots are called Digua Er in *Jiu Huang Bencao*.
[Collection of Explanations] Chen Cangqi said: Tao Hongjing noted in the Insect Section regarding Shi Can (Stone Silkworm): Nowadays, black herbal roots are commonly used. According to records: Caoshican (Herbal Stone Silkworm) grows on high mountain rocks. The root resembles a hairpin, has hairs, segments like a silkworm, and leaves resemble *Selaginella tamariscina*. Mountain people consume it.
Su Song said: Herbal roots resembling silkworms are also called Shi Can. Produced on rocks in Fuzhou and Xinzhou, available year-round. The sprouts are green and segmented. Roots are harvested in March.
Kou Zongshi said: Caoshican is abundant in Huizhou, where locals call it Di Can. It is fat, white, and short-segmented, as large as a tri-molt silkworm. It grows in low wetlands and sandy areas. During autumn plowing, it is everywhere. It is collected, pickled in vinegar, and eaten as a preserved vegetable. It is also dug up in winter.
Zhao Ying said: Di Can grows in wheat fields in suburbs. Leaves resemble mint, slightly narrower and pointed, with slight wrinkles and lacking luster. The root is white and shaped like a silkworm. Roots are harvested in April, boiled in water with salt, and eaten as vegetables.
Li Shizhen said: Caoshican is now known as Ganlu Zi. It grows wild south of Jingxiang and Jianghuai, and is also cultivated. Sprouts emerge in February, growing nearly a chi (approx. 33cm) tall. The stem is square with opposite nodes, and leaves are narrow with serrated edges, resembling *Perilla frutescens* (Jisu), except the leaves are wrinkled and hairy. In April, it bears small flowers in spikes, exactly like *Perilla frutescens*. Seeds resemble those of *Schizonepeta*. The root forms bead-like segments, resembling old silkworms. Roots are dug in May, steamed or boiled, and eaten; the taste resembles lily bulbs. They can be preserved in radish brine or salt water to prevent blackening. They can also be pickled in soy sauce or stored in honey. They serve as both vegetables and fruits. Chen Cangqi’s description of Shi Can having leaves like *Selaginella tamariscina* differs from this plant.
Root
[Flavor and Properties] Sweet, neutral, non-toxic.
Li Shizhen said: Not suitable for raw consumption or excessive eating; raw consumption may cause Taenia solium (tapeworm/Inch White Worm). Eating it with various fish causes vomiting.
[Indications] Soaked in wine, dispels wind and breaks blood stasis. Boiled and eaten, treats Xi Du (toxicity from streams/swamps) (Chen Cangqi). Dried by roasting, treats wandering wind-pain (rheumatism), disperses blood and stops pain. The nodes can also be powdered and taken with wine (Su Song). Harmonizes the five zang organs, directs qi downward, and clears the spirit (*Bencao Zhengyao*).