（《本经》中品）
【校正】自菜部移入此。
【释名】鸡苏（《吴普》）、香苏（《肘后》）、龙脑薄荷（《日用》）、芥 （音祖）、芥苴
（并《别录》）。
时珍曰∶此草似苏而好生水旁，故名水苏。其叶辛香，可以煮鸡，故有龙脑、香苏、鸡
苏诸名。芥 、芥苴当作芥苏，乃是一名而误录尔，亦因味辛如芥，故名。宋《惠民和剂局
方》，有龙脑薄荷丸，专治血病。元吴瑞《日用本草》，谓即水苏，必有所据也。周定王《救
荒本草》，言薄荷即鸡苏，以生东平龙脑冈者为良，故名；陈嘉谟《本草蒙筌》，以薄荷种于
苏州府学地名龙脑者，得名俱不同，何哉？
【集解】《别录》曰∶水苏生九真池泽。七月采。
弘景曰∶方药不用，莫能识；九真辽远，亦无能访之。
恭曰∶此苏生下泽水侧，苗似旋复，两叶相当，大香馥。青、齐、河间人名为水苏，江
左名为荠 ，吴会谓之鸡苏，而陶氏更于菜部出鸡苏，误矣。
保升曰∶叶似白薇，两叶相当，花生节间，紫白色，味辛而香，六月采茎叶，晒干。
颂曰∶水苏处处有之，多生水岸旁。南人多以作菜。江北甚多，而人不取食。又江左人
谓鸡苏、水苏是两种。陈藏器谓荠 自是一物，非水苏。水苏叶有雁齿，气香而辛，荠 叶
上有毛，稍长，气臭也。又茵陈注云∶江南所用茵陈，茎叶都似家茵陈而大，高三、四尺，
气极芬香，味甘辛，俗名龙脑薄荷。
宗 曰∶水苏气味与紫苏不同。辛而不和，然状一如苏，但面不紫，及周遭槎牙如雁齿
耳。
瑞曰∶水苏即鸡苏，俗呼为龙脑薄荷。
时珍曰∶水苏、荠 一类二种尔。水苏气香，荠 气臭为异。水苏三月生苗，方茎中虚，
叶似苏叶而微长。密齿，面皱色青，对节生，气甚辛烈，六七月开花成穗，如苏穗，水红色。
穗中有细子，状如荆芥子，可种易生，宿根亦自生。沃地者苗高四五尺。
茎叶
【气味】辛，微温，无毒。
【主治】下气杀谷，除饮食。辟口臭，去邪毒，辟恶气。久服通神明，轻身耐老（《本
经》）。主吐血衄血血崩（《别录》）。治肺痿血痢，崩中带下（《日华》）。主诸气疾及脚肿（苏
颂）。酿酒渍酒及酒煮汁常服，治头昏目眩，及产后中风。恶血不止，服之弥妙（孟诜）。作
生菜食，除胃间酸水（藏器）。
【发明】时珍曰∶鸡苏之功，专于理血下气，清肺辟恶消谷，故《太平和剂局方》治吐
血衄血、唾血咳血、下血血淋、口臭口苦、口甜喉腥、邪热诸病，有龙脑薄荷丸方，药多不
录。用治血病，果有殊效也。
【附方】旧六，新九。
漏血欲死∶鸡苏煮汁一升，服之。（《梅师方》）
吐血下血∶鸡苏茎叶，煎汁饮之。（《梅师方》）
吐血咳嗽∶龙脑薄荷焙研末。米饮服一钱，取效。
衄血不止∶《梅师方》∶用鸡苏五合，香豉二合，同捣，搓如枣核大，纳鼻孔中，即止。
《
用龙脑薄荷、生地黄等分，为末，冷水服。脑热鼻渊，肺壅多涕。鸡苏叶、麦门冬、川芎 、
桑白皮（炒）、黄 （炙）、甘草（炙）、生地黄（焙）等分，为末，炼蜜丸梧子大。每服四
十丸，人参汤下。（《圣济总录》）
风热头痛∶热结上焦，致生风气、痰厥头痛。用水苏叶五两，皂荚（炙去皮子）三两，
芫花（醋炒焦）一两，为末，炼蜜丸梧子大。每服二十丸，食后荆芥汤下。（《圣惠方》）
耳猝聋闭∶鸡苏叶生捣，绵裹塞之。（孟诜《食疗》）
沐发令香∶鸡苏煮汁，或烧灰淋汁，沐之。（《食疗》）
头生白屑∶方同上。暑月目昏，多眵泪生。龙脑薄荷叶捣烂，生绢绞汁，点之。（《圣
济总录》）
中诸鱼毒∶香苏浓煮汁饮之，良。（《肘后方》）
蛇虺螫伤∶龙脑薄荷叶研末，酒服，并涂之。（《易简方》）
(Recorded in the Middle Category of *Shennong Bencao Jing*)
[Correction] Transferred from the Vegetable Section to this section.
[Names] Jisu (Chicken Mint, from *Wu Pu Bencao*), Xiangsu (Fragrant Mint, from *Zhouhou Beiji Fang*), Longnao Bohe (Camphor Mint, from *Riyong Bencao*), Jus (pronounced "zu"), Juzhu (both from *Mingyi Bielu*).
Li Shizhen said: This herb resembles Perilla (*Perilla frutescens*) but prefers growing by the water, hence its name Shuisu (Water Mint). Its leaves are pungent and fragrant and can be used to boil chicken, thus it has names such as Longnao, Xiangsu, and Jisu. "Jiesu" and "Juzhu" should be written as "Jiesu"; this is a case of one name being erroneously recorded twice. It is also named so because its taste is pungent like mustard (*Brassica juncea*). In the Song Dynasty's *Taiping Huimin Heji Jufang*, there is a formula called Longnao Bohe Wan (Camphor Mint Pill), specifically treating blood disorders. Wu Rui's Yuan Dynasty *Riyong Bencao* states that Shuisu is indeed Jisu, which must be based on evidence. King Zhou Dingwang's *Jiuhuang Bencao* says that Bohe (Peppermint) is Jisu, with those grown at Longnao Gang in Dongping being superior, hence the name; Chen Jiamo's *Bencao Mengquan* records that there is a type of Bohe planted at the Confucian Temple in Suzhou Prefecture called Longnao. The origins of these names differ, why is this?
[Collection of Explanations] *Mingyi Bielu* states: Shuisu grows in the ponds and marshes of Jiuzhen Commandery. Harvested in July.
Tao Hongjing said: It is not used in prescriptions, and no one can identify it; Jiuzhen is far away, and no one visits to inquire about it.
Su Gong said: This type of Perilla grows by the water in low-lying marshes. The seedlings resemble *Inula japonica*, with two leaves opposite each other, possessing a strong, rich fragrance. People in Qingzhou, Qizhou, and Hejian call it Shuisu; people in Jiangzuo call it Jisu; people in Wu and Yue call it Jisu. Tao Hongjing listed Jisu in the Vegetable Section, which was an error.
Zheng Baosheng said: The leaves resemble *Cynanchum atratum*, with two leaves opposite each other; flowers grow at the nodes, purple-white in color, with a pungent and fragrant taste. The stems and leaves are harvested in June and dried.
Su Song said: Shuisu is found everywhere, mostly growing by the water banks. Southerners often use it as a vegetable. It is abundant in the north of the Yangtze, but people do not eat it. Furthermore, people in Jiangzuo consider Jisu and Shuisu to be two different species. Chen Cangqi stated that Jisu is a distinct substance, not Shuisu. Shuisu leaves have serrated edges resembling goose teeth, with a fragrant and pungent aroma; Jisu leaves have hairs, are slightly longer, and have a foul odor. In the annotation for Yinchen (Artemisia capillaris), it is noted: The Yinchen used in Jiangnan has stems and leaves similar to cultivated Yinchen but larger, standing three to four chi tall, with an extremely fragrant aroma and a sweet-pungent taste, commonly known as Longnao Bohe.
Kou Zongshi said: The flavor and aroma of Shuisu differ from Zisu (Purple Perilla). It is pungent but not harmonious, yet its shape is exactly like Perilla, except the leaf surface is not purple, and the margins are serrated like goose teeth.
Wu Rui said: Shuisu is Jisu, commonly called Longnao Bohe.
Li Shizhen said: Shuisu and Jisu are of the same genus but two different species. Shuisu is fragrant, while Jisu has a foul odor, which is their difference. Shuisu sprouts in March, with square, hollow stems. The leaves resemble Perilla leaves but are slightly longer. They have dense serrations, wrinkled surfaces, green color, and grow opposite at the nodes. The aroma is very pungent and intense. Flowers form spikes in June and July, resembling Perilla spikes, appearing water-red. The spikes contain fine seeds, resembling Schizonepeta seeds, which can be sown and grow easily; the perennial roots also regenerate spontaneously. Plants in fertile soil grow four to five chi high.
Stems and Leaves
[Flavor and Properties] Pungent, slightly warm, non-toxic.
[Indications] Directs Qi downward and aids digestion, eliminating food stagnation. Dispels bad breath, removes pathogenic toxins, and wards off evil miasmas. Long-term consumption clarifies the mind, lightens the body, and promotes longevity (*Shennong Bencao Jing*). Mainly treats hematemesis, epistaxis, and metrorrhagia (*Mingyi Bielu*). Treats pulmonary consumptive disease with blood-streaked dysentery, uterine bleeding, and leukorrhea (*Rihuazi Bencao*). Mainly treats various Qi disorders and edema of the feet (Su Song). Brewing wine with it, soaking in wine, or boiling the juice for regular consumption treats dizziness and vertigo, as well as postpartum wind-stroke. For persistent lochia, taking it yields excellent results (Meng Shen). Eating it raw as a vegetable eliminates acid reflux in the stomach (Chen Cangqi).
[Elucidation] Li Shizhen said: The efficacy of Jisu focuses on regulating blood, directing Qi downward, clearing the lungs, warding off evil, and aiding digestion. Therefore, the *Taiping Huimin Heji Jufang* contains the Longnao Bohe Wan formula for treating hematemesis, epistaxis, spitting blood, coughing blood, lower bleeding, bloody stranguria, bad breath, bitter taste, sweet taste, foul throat odor, and various pathogenic heat conditions. The ingredients are mostly not recorded. Using it to treat blood disorders indeed yields special effects.
[Attached Formulas] Six old formulas, nine new formulas.
Leaking blood leading to death: Boil Jisu to obtain one sheng of juice, and take it. (*Meishi Fang*)
Hematemesis and lower bleeding: Decoct the stems and leaves of Jisu and drink the juice. (*Meishi Fang*)
Hematemesis with cough: Roast Longnao Bohe, grind into powder. Take one qian with rice water for effect.
Persistent epistaxis: *Meishi Fang*: Use five he of Jisu and two he of Fermented Soybean (Douchi), pound them together, roll into balls the size of a jujube pit, and insert into the nostrils to stop bleeding immediately.
Brain heat and nasal sinusitis (Lung congestion with excessive discharge): Use equal parts of Longnao Bohe and Rehmannia Root (Shengdihuang), grind into powder, and take with cold water.
Wind-heat headache: Heat accumulation in the Upper Jiao causes internal generation of wind qi and phlegm-jue headache. Use five liang of Shuisu leaves, three liang of Gleditsia Sinensis Fruit (Zaojia, roasted, skin and seeds removed), and one liang of Genkwa Flower (Yuanhua, stir-fried with vinegar until charred). Grind into powder, make pills with refined honey the size of wutong seeds. Take twenty pills after meals, washed down with Schizonepeta Tea. (*Shenghui Fang*)
Sudden deafness and ear blockage: Pound fresh Jisu leaves, wrap in cotton, and insert into the ear. (Meng Shen's *Shiliao*)
Hair washing to impart fragrance: Boil Jisu for juice, or burn to ash and leach for juice, to wash hair. (*Shiliao*)
White dandruff on the head: Same formula as above. During summer months, eyes are dim with excessive discharge and tearing. Pound Longnao Bohe leaves, squeeze out juice through raw silk, and apply to the eyes. (*Shengji Zonglu*)
Poisoning from various fish: Drink concentrated decoction of Xiangsu; effective. (*Zhouhou Fang*)
Snake bite injury: Grind Longnao Bohe leaves into powder, take with wine, and apply topically. (*Yijian Fang*)