Library

(Recorded as a Superior Grade in the *Shennong Bencao Jing* [Classic of Materia Medica])
[Correction] Merged with "Guimu" from the *Bielu* [Additional Records].
[Names] Cai (from *Benjing*), Baicao (from *Bielu*), Paifeng, Guimu.
Li Shizhen stated: "Baiying" refers to its flower color; "Cai" describes the pattern on its leaves; "Paifeng" denotes its therapeutic function; "Guimu" resembles the shape of its fruit. The *Bielu* listed it with a name but no usage, and separately listed "Guimu". Although the seedlings and fruits appear slightly different, they are actually the same substance. Therefore, they are merged.
[Collection of Explanations] The *Bielu* states: Baiying grows in the valleys of Yizhou. Leaves are harvested in spring, stems in summer, flowers in autumn, and roots in winter. It also states: Guimu, also known as Laigan. The fruit is red like Wuweizi (Schisandra chinensis), harvested in October.
Tao Hongjing stated: Guimu is commonly called Baicaizi by laypeople, which is correct. He further stated: Baiying is no longer used in prescriptions. There is a plant called Hucail, which grows in water and can be steamed for food; this is not of this category. There is another Baicao, made into a soup and drunk, which is very effective for treating Lao (consumption/deficiency syndrome), but its roots and flowers are not used. In Yizhou, there is a bitter vegetable that locals eat exclusively, keeping them healthy and disease-free; I suspect this might be the one.
Su Gong stated: Baiying is the Guomu grass. It grows as a vine, with leaves resembling those of Wanggua (Trichosanthes cucumerina), slightly long and five-lobed. The fruit is round, like Longkuazi (Solanum nigrum seeds), green when raw, and purple-black when ripe. People in the East call it Baicao. Tao's mention of Baicao suggests he knew it but could not distinguish it precisely.
Meng Shen stated: Baiying is the Guomu vegetable. It grows as a vine, extending in March. The *Erya* names it Fu. Guo Pu said: It resembles Kudzu, with hairy leaves, and red fruits like ear beads. If it is said that the fruit turns black when ripe, that is an error. In the Jiangdong region, people take its stems and leaves in summer, boil them into porridge, and eat it; this effectively resolves heat toxins.
Li Shizhen stated: This is what is commonly known as Paifengzi. Seedlings emerge in the first lunar month, white in color, and edible. Small white flowers bloom in autumn. The fruits resemble Longkuazi, turning purple-red when ripe. The *Records of Wu* states: During the time of Sun Hao, there was a Guomu vegetable growing on a jujube tree, over ten feet long, with leaves four inches wide and three fen thick, which people found extraordinary. This is that plant. Additionally, Yangticao (Rumex crispus) is also named Guomu. In Lingnan, there is a woody fruit also named Guomu, with leaves resembling Broussonetia papyrifera, and fruits as large as duck eggs, growing in clusters of seven or eight.
[Flavor and Properties] Sweet, cold, non-toxic.
[Indications] Treats Hanre Badan (cold-heat jaundice syndromes), Xiaoke (wasting-thirst syndrome), tonifies the Middle Jiao and benefits Qi. Long-term use makes the body light and extends longevity (*Benjing*). Leaves: Made into soup and drunk, very effective for treating Lao (consumption) (Tao Hongjing). Treats Fanre (restless heat), Fengzhen Dandu (wind-rash erysipelas), Zhangnüe Hanre (malaria with chills and fever), and Xiao'er Jiere (pediatric internal heat); decoct the juice and drink it (Meng Shen).
Guimu (the fruit)
[Flavor and Properties] Sour, neutral, non-toxic.
[Indications] Brightens the eyes (*Bielu*).
[Attached Prescriptions] One new prescription. For red eyes, dizziness, blurred vision, facial swelling, and attacking wind-heat from above: Use Paifengzi (roasted), Gancao (honey-fried), and Juhua (roasted), each 1 liang. Grind into powder. Take 2 qian each time, washed down with warm water before sleep (*Shengji Lu*).