（《食物》）
【释名】羊角菜。
【集解】时珍曰∶白花菜三月种之。柔茎延蔓，一枝五叶，叶大如拇指。秋间开小白花，
长蕊。结小角，长二、三寸。其子黑色而细，状如初眠蚕砂，不光泽。菜气膻臭，惟宜盐菹
食之。
颖曰∶一种黄花者，名黄花菜，形状相同，但花黄也。
【气味】苦，辛，微毒。
颖曰∶多食，动风气，滞脏腑，令人胃中闷满，伤脾。
【主治】下气（汪颖）。煎水洗痔，捣烂敷风湿痹痛，擂酒饮止疟（时珍）。
（音罕。《纲目》）
【校正】并入草部《拾遗》 菜。
【释名】 菜（音罩）、辣米菜。时珍曰∶ 味辛辣，如火焊人，故名。亦作 。陈藏
器《本草》有 菜，云辛菜也，南人食之。不着形状。今考《唐韵》、《玉篇》并无 字，只
有字，云辛菜也。则 乃 字之讹尔。
【集解】时珍曰∶ 菜生南地，田园间小草也。冬月布地丛生，长二、三寸，柔梗细叶。
三月开细花，黄色。结细角长一、二分，角内有细子。野人连根、叶拔而食之，味极辛辣，
呼为辣米菜。沙地生者尤伶仃。故洪舜俞《老圃赋》云∶ 有拂士之风。林洪《山家清供》
云∶朱文公饮后，辄以 茎供蔬品。盖盱江、建阳、严陵人皆喜食之也。
【气味】辛，温，无毒。
李鹏飞曰∶ 菜细切，以生蜜洗伴或略 食之，爽口消食。多食，发痼疾，生热。
【主治】去冷气，腹内久寒，饮食不消，令人能食（藏器）。利胸膈，豁冷痰，心腹痛
（时珍）。
(Recorded in the "Food" section)
[Names] Yangjiao Cai (Goat's Horn Vegetable).
[Collected Explanations] Li Shizhen states: Baihua Cai (White-flowered Vegetable) is sown in the third lunar month. It has tender, creeping stems; each branch bears five leaves, with leaf blades as large as a thumb. In autumn, it opens small white flowers with long stamens. It produces small pod-like fruits, two to three cun in length. The seeds are black and fine, resembling fresh silkworm frass, lacking luster. The vegetable has a musky, foul odor and is suitable only for consumption after being pickled with salt.
Wang Ying states: There is a variety that blooms with yellow flowers, named Huanghua Cai (Yellow-flowered Vegetable). Its shape is identical, differing only in having yellow flowers.
[Flavor and Toxicity] Bitter, pungent, slightly toxic.
Wang Ying states: Excessive consumption agitates wind qi, obstructs the zang-fu organs, causes gastric fullness and distension, and damages the spleen.
[Indications] Directs qi downward (Wang Ying). Decoction used to wash hemorrhoids; crushed and applied externally to treat bi-syndrome due to wind-dampness; ground and taken with wine to stop malaria (Li Shizhen).
(Pronounced 'han'. From *Bencao Gangmu*)
[Correction] Merged into the Herb Section under "Supplementary Records" as Cai.
[Names] Cai (Pronounced 'zhao'), Lami Cai (Spicy Rice Vegetable). Li Shizhen states: It tastes pungent and spicy, feeling like a brand on the skin, hence the name. It is also written as " ". Chen Cangqi's *Bencao* mentions Cai, describing it as a pungent vegetable eaten by people in the south, but does not describe its morphology. Upon examination of *Tang Yun* and *Yuan Pian*, there is no character " ", only " ", defined as a pungent vegetable. Thus, " " is a textual error for " ".
[Collected Explanations] Li Shizhen states: Cai grows in southern regions; it is a small herb found in fields and gardens. In winter, it grows densely close to the ground, reaching two to three cun in height, with tender stems and fine leaves. In the third lunar month, it opens small yellow flowers. It produces slender pods one to two fen in length, containing fine seeds within. Rural people pull up the roots and leaves to eat them; the taste is extremely pungent and spicy, so they call it Lami Cai. Those growing in sandy soil are particularly sparse. Therefore, Hong Shunyu wrote in *Lao Pu Fu*: "It possesses the demeanor of a rebuke-official." Lin Hong wrote in *Shanjia Qinggong*: "After drinking, Zhu Xi often served the stems of Cai as vegetables." This is likely because people in Xujing, Jianyang, and Yanling all enjoy eating it.
[Flavor and Toxicity] Pungent, warm, non-toxic.
Li Pengfei states: Finely chop Cai, rinse with raw honey or cook slightly before eating; it refreshes the palate and aids digestion. However, excessive consumption triggers chronic diseases and generates internal heat.
[Indications] Disperses cold qi, treats prolonged cold in the abdomen, indigestion, and promotes appetite (Chen Cangqi). Unblocks the chest and diaphragm, resolves cold phlegm, and treats heart and abdominal pain (Li Shizhen).