Library

(Recorded in the Lower Grade of *Bie Lu*)
[Naming]
[Collected Explanations] Su Gong stated: Youba (Zantedeschia aethiopica root) is the new root of Arisaema consanguineum, one to two times larger than Pinellia ternata. It has not yet developed lateral cormels around its periphery; its old root is actually Arisaema erubescens (Huzhang).
Cang Qi stated: Youba grows under forests, with seedlings one to two chi high, resembling [missing character], and roots like chicken eggs.
Bao Sheng stated: In spring, a single stem emerges, bearing eight or nine leaves at the tip. The root is round and flat with white flesh.
Li Shizhen stated: This is simply the smaller variety of Arisaema consanguineum (Tian Nan Xing). Its medicinal qi is not yet sufficient, making it unsuitable for consumption; thus, medical prescriptions rarely use it. Only those grown for eight or nine years, weighing up to one liang, possess sufficient medicinal qi and are excellent. This is analogous to how Cizidu (Lateral Root of Aconitum carmichaelii) is inferior to Fuzi (Prepared Root of Aconitum carmichaelii).
[Correction of Errors] Tao Hongjing stated: Youba originally originated from Shixing, but people now cultivate it as well. It resembles Iris tectorum spreading on the ground, with purple flowers and roots resembling Fuzi. Rubbing it with vinegar and applying it to swellings is also effective.
Su Gong stated: What Tao described was actually the root of Iris tectorum, also known as Yuantou. Furthermore, stating that Huzhang resembles Banxia implies mistaking Iris tectorum for Youba, and Youba for Banxia. This demonstrates a failure to recognize not only Banxia but also Iris tectorum and Youba. People in the south still mistakenly identify Youba as Banxia.
Li Shizhen stated: Chen Yanzhi's *Duan Ju Fang* also identifies Donghai Yuantou as Youba, indicating this error has existed for a long time.
[Flavor and Properties] Pungent, bitter, warm, toxic.
[Indications] Toxic swellings with accumulated heat (from *Bie Lu*).

(Recorded in the Song Dynasty *Kaibao Bencao*)
[Naming] [Yushu] Tou (from *Kaibao Bencao*), Guiyu (from *Tujing*), Guitou.
[Collected Explanations] Su Song stated: [Yushu] Tou originates from Wu and Shu regions. The leaves resemble Youba and Banxia; the root is as large as a bowl, growing in shady places, where raindrops falling on the leaves supposedly generate new cormels.
There is also a plant called Banzhang, which has similar seedlings. In autumn, flowers emerge directly, producing red cormels. The root resembles [Yushu] Tou, is highly toxic, and inedible. Huzhang is also called Banzhang, but it is different from this.
Su Song stated: White [Yushu] grows in Jiangnan and Wuzhong, also called Guiyu, and is extremely abundant in marshy areas. People harvest it as Tian Nan Xing, unable to distinguish them. Those sold in the market are often this species. However, Tian Nan Xing has fine texture, whereas [Yushu] has spotted stems and purple flowers; Tian Nan Xing has unspotted stems and yellow flowers, which is the distinction.
Li Shizhen stated: [Yushu] originates from Shu, and is also found in Shizhou, where it is called Guitou. People in Min also cultivate it. It is suitable to dig pits filled with manure under tree shade. Seedlings emerge in spring and should be transplanted in May. They grow one to two chi tall, resembling Tian Nan Xing seedlings but with more spots. Old roots also sprout independently. The theory that "raindrops on leaves generate cormels" is likely incorrect. After two years, the root becomes as large as a bowl or taro corm, with white internal texture and a numbing taste. Roots harvested after autumn must be cleaned thoroughly, or crushed into pieces, and boiled in strong ash lye for over ten boils. They are then rinsed with water, boiled again in fresh water five or six times, until they become gelatinous cakes. Sliced and pickled with vinegar and five flavors, they are edible. Without ash lye, they cannot be processed. Cut into thin shreds and blanched in boiling water. The seedlings resemble Banxia. Yang Shen's *Dan Qian Lu* claims that [Yushu] sauce is made from this, which is erroneous. Wang Zhen's *Nongshu* states: For famine relief, mountains offer benefits from kudzu, [Yushu], and acorns; thus, this plant is beneficial to the people. The Banzhang refers to varieties of Tian Nan Xing that have spots.
[Flavor and Properties] Pungent, cold, toxic.
Li Tingfei stated: It is cold in nature and very detrimental to health; those with cold constitution should consume it sparingly. Raw consumption can pierce the throat and cause bleeding.
[Indications] Carbuncles, swellings, and wind-toxicity. Apply by rubbing onto the swelling. Crushed and boiled in ash lye into cakes, seasoned with five flavors, it treats polydipsia (Xiao Ke).
[Elucidation] Kou Zongshi stated: According to *San Yuan Yan Shou Shu*: A person suffering from consumptive disease (Zhai), who could tolerate various foods, saw neighbors preparing [Yushu]. Finding it delicious, he [consumed it and suffered poisoning].
[Appendix] Pusao Grass (from Song *Tujing*) Su Song stated: Grows in prefectures of Jiangsu and Zhejiang. It does not wither in winter. Flowers emerge directly in autumn and winter, with red cormels resembling [Yushu] Tou. Roots harvested in winter are bitter and non-toxic. They treat various poisonings and food intoxications; taken with wine after grinding. Also used for insect bites: juice is drunk and applied externally. For pregnant women with cough, powdered and formed into honey pills, it is effective.