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(Five Fruits Category, Item 11)

(Recorded in the Lower Grade of *Bie Lu* [Separate Record])
[Names] Jiaqingzi (Fragrant Fruit).
Li Shizhen states: According to Luo Yuan's *Erya Yi*, the plum tree is one that bears many fruits; hence the character "Li" (Plum) is composed of "Mu" (Tree) and "Zi" (Seed/Fruit). I speculate that there are many trees bearing abundant fruits, so why is only the Plum called "Mu Zi"? Consulting the *Su Wen* [Basic Questions of Internal Classic], it states: The Plum tastes sour and corresponds to the Liver, being a fruit of the East. Thus, among the Five Fruits, the Plum belongs to Wood, which is why it is specifically called "Mu Zi". Nowadays, people refer to dried plums as Jiaqingzi. Consulting Wei Shu's *Liangjing Ji* [Records of Two Capitals], it says: In the Jiaqing Ward of the Eastern Capital (Luoyang), there were fine plums, which people called Jiaqingzi. Due to long-standing familiarity with the name, its origin is no longer known. In Sanskrit, the Plum is called Julingjia.
[Collection of Explanations] Tao Hongjing states: There are many varieties of Plums. In Jingkou, there is Mai Li (Wheat Plum), which ripens when wheat ears appear; it is small, fleshy, sweet, and its pit is not used in medicine. Gushu has Nanju Li (Southern Dwelling Plum); those with pits shaped like apricot pits are best for medicinal use.
Su Song states: There are Green Plum, Yellow Plum, Purple Plum, Niu Li (Ox Plum), and Shui Li (Water Plum), all sweet and delicious, but their pits are not suitable for use. There is also Ye Li (Wild Plum), which tastes bitter, and its kernel can be used medicinally.
Su Song states: Plums grow everywhere. Guo Pu's commentary on *Erya* states: Xiu refers to a fruitless Plum. Also known as Zhao Li. Cuo (pronounced 'cuo') refers to Jielv Li. Also known as Mai Li. Its flesh is fine and ripens with channels, maturing at the same time as wheat. Bo refers to Chi Li (Red Plum). The Nanju Li mentioned by Tao Hongjing is no longer recognized today. Physicians only use those with pits resembling apricot pits.
Chen Cheng states: Plum trees can grow up to ten chi tall. One variety is Yuzi Li (Imperial Plum), large as a cherry, red-yellow in color, ripening before other plums; physicians use it rarely.
Li Shizhen states: The Plum has green leaves and white flowers; the tree is long-lived, with nearly a hundred varieties. Its fruits range from large as cups or eggs to small as pellets or cherries. Flavors include sweet, sour, bitter, and astringent. Colors vary among green, yellow, purple, vermilion, orange, red, pale silk, rouge, green-skin, and purple-gray. Shapes differ as ox-heart, horse-liver, Nai Li, Apricot Plum, Water Plum, stone-free, stone-in, seedless, and flat-seamed. Origins include Wuling and Fangling plums. Early-ripening varieties include Mai Li and Yu Li, ripening in April. Late-ripening varieties include Wan Li and Dong Li, ripening in October and November. There is also Jichun Li, which blooms in winter and fruits in spring. Consulting Wang Zhen's *Nongshu* [Book of Agriculture], it states: In the north, there is Yuhuang Li (Imperial Yellow Plum), large and fleshy with a small pit, sweet and fragrant. In Jiangnan, Jianning produces Junting Li, purple and large, sweet as honey. There is Bie Li, which splits open when ripe. There is Gao Li, fleshy and sticky like cake. These are excellent varieties. Nowadays, people preserve them with salt, sugar, or honey. Only dried white plums are beneficial. The method: Pick yellow plums in summer, rub with salt to remove juice, sun-dry with salt until shriveled, remove pits, and dry again. They are good for pairing with wine or cooking.
[Fruit Properties] Taste: Bitter, Sour. Nature: Slightly Warm. Toxicity: Non-toxic.
Li Shizhen states: Plum tastes sweet and sour; those that are bitter and astringent should not be eaten. Those that do not sink in water are toxic and should not be eaten.
Meng Shen states: Overconsumption causes abdominal distension and triggers deficiency heat.
Meng Shen states: Eating plums near water induces phlegm-malaria. Do not consume with sparrow meat. Consuming with honey damages the five zang organs.
Chen Cheng states: Do not consume with jiangshui [fermented grain liquid], as it induces cholera due to its astringent qi. Those taking Zhu herbs should avoid it.
[Indications] Treats binge eating, clears stubborn heat, harmonizes the middle jiao (*Bie Lu*). Clears labor-heat in joints (Meng Shen). Suitable for liver disease (Sun Simiao).
[Kernels]
[Properties] Taste: Bitter. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Treats falls, fractures, blood stasis, and bone pain (*Bie Lu*).
Improves complexion (Wu Pu). Treats lower abdominal swelling in women. Promotes urination, resolves edema (Zhen Quan). Treats facial melanosis (Su Song).
[Prescriptions] One old prescription, one new prescription.
For female facial pigmentation: Peel and finely grind plum kernels, mix with egg white to a thin syrup consistency, and apply. Wash off with fermented grain liquid the next morning, then apply lead powder. Effective within five to six days. Avoid wind exposure. (Cui Yuanliang, *Haishang Fang*).
For scorpion or centipede bites: Chew bitter plum kernels and apply; effective. (*Gujin Luyan*).
[Root Bark]
[Preparation] Li Shizhen states: Use roots growing eastward, scrape off rough bark, roast until yellow for medicinal use. *Bie Lu* does not specify which plum root to use nor its taste. However, *Yaoxing Lun* states: Use bitter plum root bark, which tastes salty. Zhang Zhongjing used Gan Li Gen Baipi (White Bark of Sweet Plum Root) in Ben Tun Tang to treat Ben Tun Qi. Thus, both sweet and bitter types may be usable?
[Properties] Nature: Very Cold. Toxicity: Non-toxic. Meng Shen states: Cool, non-toxic.
[Indications] Treats Xiao Ke [wasting-thirst syndrome], stops irritability and rebellious qi of Ben Tun Qi (*Bie Lu*). Treats sores (Wu Pu). Decoct for gargling to treat toothache (Tao Hongjing). Decoct and drink to treat bloody and dysenteric diarrhea (Meng Shen). Roast yellow, decoct, and drink twice daily to treat sudden leukorrhea in women; effective (Meng Shen). Treats sudden high fever in children and resolves Dan Du [erysipelas/toxin] (Li Shizhen). Bitter Plum Root Bark: Salty taste, treats qi stagnation in feet, resolves heat-toxin irritability. Decoct and drink to stop wasting-thirst (Zhen Quan).
[Prescriptions] Two new prescriptions.
Pediatric Dan Du spreading from thighs to glans: Burn plum root to ash, mix with flowing field water, and apply. (*Qianjin Fang*).
Sudden throat obstruction without medicine: Blow Sophora flower powder into nose to induce sneezing; still, grind plum root bark near the base with water and apply externally to the throat; highly effective. (*Shuyuan Zaji*).
[Flowers]
[Properties] Taste: Bitter, Fragrant. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Makes skin lustrous, removes acne and impurities (Li Shizhen).
[Prescriptions] One new prescription.
For facial dark spots and impurities: Mix 6 liang each of Plum, Pear, Cherry, White Hibiscus, White Lotus, Red Lotus, Inula, and Zanthoxylum flowers; 3 liang each of Peach, Papaya, Clove, Agarwood, Aquilaria, and Stalactite powder; 2 liang each of Pearl and Jade fragments; 1 liang of Shuihua; 7 he of soybean powder. Grind to fine powder and store in a bottle. Wash face and hands daily; after 100 days, skin becomes smooth as jade. (*Puji Fang*).
[Leaves]
[Properties] Taste: Sweet, Sour. Nature: Neutral. Toxicity: Non-toxic.
[Indications] Treats high fever in children, acute convulsions and epilepsy; decoct for bathing; effective (Meng Shen).
[Prescriptions] One new prescription.
For painful thorn wounds: Crush Plum and Jujube leaves, extract juice, and apply; effective. (*Qianjin Fang*).
[Tree Gum]
[Properties] Taste: Bitter. Nature: Cold. Toxicity: Non-toxic.
[Indications] Treats cornea opacity, relieves pain and reduces swelling (Li Shizhen).
[Appendix] Xu Zhi in *Bie Lu* lists an unused herb: Grows on the shady side of Mount Tai. Tree resembles Plum but smaller.
Fruit is green, seedless. Harvest and eat when ripe; lightens the body, benefits qi, and prolongs life.
Li Shizhen states: This is the seedless Plum. It was cultivated by the family of Cui Fengguo in the Tang Dynasty; it is a rare variety. The claim that it was born from dragon ear blood falling to the ground is erroneous.