（《开宝》）
【校正】自木部移入此。
【释名】五 （音倍）、盐肤子（《纲目》）、盐梅子（同）、盐 子（同）、木盐（《通志》）、
天盐（《灵草篇》）、叛奴盐（
藏器曰∶蜀人谓之酸桶，亦曰酢桶。吴人谓之盐麸。戎人谓之木盐。
时珍曰∶其味酸、咸，故有诸名。《山海经》云∶橐山多 木。郭璞注云∶ 木出蜀中，
七、八月吐穗，成时如有盐粉，可以酢羹。即此也。后人
【集解】藏器曰∶盐麸子生吴、蜀山谷。树状如椿。七月子成穗，粒如小豆。上有盐似
雪，可为羹用。岭南人取子为末食之，酸咸止渴，将以防瘴。
时珍曰∶肤木即 木，东南山原甚多。
木状如椿。其叶两两对生，长而有齿，面青背白，有细毛，味酸。正叶之下，节节两边，
有直叶贴茎，如箭羽状。五、六月开花，青黄色成穗，一枝累累。七月结子，大如细豆而扁，
生青，熟微紫色。其核淡绿，状如肾形。核外薄皮上有薄盐，小儿食之，滇、蜀人采为木盐。
叶上有虫，结成五倍子，八月取之。详见虫部。《后魏书》云∶勿吉国，水气咸凝，盐生树
上。即此物也。别有咸平树、咸草、酸角，皆其类也。附见于下∶
【附录】咸平树 真腊国人，不能为酸，但用咸平树叶
酸角
云南、临安诸处有之。状如猪牙皂荚，浸水和羹，酸美如醋。
咸草
扶桑东有女国，产咸草。叶似邪蒿，而气香味咸，彼人食之。
子
【气味】酸、咸，微寒，无毒。盐霜制汞、硫。
【主治】除痰饮瘴疟，喉中热结喉痹，止渴，解酒毒黄胆，飞尸蛊毒，天行寒热，痰
嗽，变白，生毛发，去头上白屑，捣末服之（藏器）。生津，降火化痰，润肺滋肾，消毒止
痢收汗，治风湿眼病（时珍）。
【发明】时珍曰∶盐麸子气寒味酸而咸，阴中之阴也。咸能软而润，故降火化痰消毒；
酸能收而涩，故生津润肺止痢。肾主五液∶入肺为痰，入脾为涎，入心为汗，入肝为泪，自
入为唾，其本皆水也。盐麸、五倍先走肾、肝，有救水之功。所以痰涎、盗汗、风湿、下泪、
涕唾之证，皆宜用之。
树白皮
【主治】破血止血，蛊毒血痢，杀蛔虫，并煎服之（《开
根白皮
【主治】酒疸，捣碎，米泔浸一宿，平旦空腹温服一、二升（《开宝》）。诸骨鲠，以醋
煎浓汁，时呷之（时珍）。
【发明】时珍曰∶按∶《本草集议》云∶盐麸子根能软鸡骨。岑公云∶有人被鸡骨鲠，
项肿可畏。用此根煎醋，啜至三碗，便吐出也。又彭医官治骨鲠，以此根捣烂，入盐少许，
绵裹，以线系定吞之，牵引上下，亦钓出骨也。
(From *Kaibao Bencao*)
[Correction] Transferred from the Wood Section to this section.
[Names] Wubeizi (Wu-bei-zi, 五倍子), Yanfuzi (Yan-fu-zi, 盐肤子) (*Bencao Gangmu*), Yanmeizi (Yan-mei-zi, 盐梅子) (same), Yanfuzi (Yan-fu-zi, 盐麸子) (same), Muyan (Mu-yan, 木盐) (*Tongzhi*), Tianyan (Tian-yan, 天盐) (*Lingcao Pian*), Pan'nyan (Pan-nyan, 叛奴盐).
Zang Er recorded: People in Shu call it Suantong (Suan-tong, 酸桶) or Zuotong (Zuo-tong, 酢桶). People in Wu call it Yanfu (Yan-fu, 盐麸). People in Rong call it Muyan (Mu-yan, 木盐).
Li Shizhen said: Because its taste is sour and salty, it has these names. *Shanhai Jing* states: Tuoshan has many of this tree. Guo Pu's annotation says: This tree grows in Shu, sheds spikes in the seventh and eighth months, and when mature, appears to have salt powder on it, which can be used for soup. This refers to this plant. Later people...
[Ji Jie - Collected Explanations] Zang Er recorded: Yanfuzi grows in the valleys of Wu and Shu. The tree resembles Toona sinensis (Chun tree). In the seventh month, the fruit forms spikes, with grains like small beans. Covered with snow-like salt frost, it can be used for soup. People in Lingnan take the fruit as powder to eat; its sour and salty taste quenches thirst and is used to prevent miasma.
Li Shizhen said: Fumu is Yanfumu, very abundant in the mountainous plains of Southeast China.
The tree resembles Toona sinensis. Its leaves grow opposite each other, are long with serrated edges, green on the surface and white underneath with fine hairs, and taste sour. Below the main leaves, along both sides of each node, there are straight leaves attached to the stem, shaped like arrow feathers. Flowers appear in the fifth and sixth months, yellowish-green in spikes, borne densely on branches. Fruit sets in the seventh month, size like small beans but flatter, green when raw, slightly purplish when ripe. The kernel is pale green, kidney-shaped. There is a thin layer of salt on the thin skin outside the kernel; children eat it, and people in Dian and Shu harvest it as wood salt.
Insects on the leaves form Wubeizi (Wu-bei-zi, 五倍子), harvested in the eighth month. See the Insect Section for details. *Hou Wei Shu* states: In the Wujii country, water vapor condenses into saltiness, and salt grows on trees. This refers to this plant. There are also Xianping tree (Xian-ping shu, 咸平树), Xiancao (Xian-cao, 咸草), and Suanjiao (Suan-jiao, 酸角), all of similar kind. Listed below:
[Appendix] Xianping tree: People of Chenla do not make sour substances but use the leaves of the Xianping tree.
Suanjiao: Grows in Yunnan, Lin'an, and other places. Resembles soap pods, soaked in water for soup, sour and delicious like vinegar.
Xiancao: In the female kingdom east of Fusang, Xiancao grows. Leaves resemble Artemisia lavandulaefolia (Xie hao), fragrant and salty, eaten by locals.
[Taste and Properties] Sour, salty, slightly cold, non-toxic. Salt frost can refine mercury and sulfur.
[Indications] Eliminates phlegm-fluids and malarial fevers caused by miasma, treats heat accumulation in the throat causing Bi syndrome (throat obstruction), quenches thirst, resolves alcohol toxicity and jaundice, treats Feishi gu poison (Feishi gu du, 飞尸蛊毒), epidemic chills and fever, phlegmatic cough, whitening of hair, promotes hair growth, removes dandruff; taken internally as powdered paste (Zang Er). Generates body fluids, descends fire, transforms phlegm, moistens lungs and nourishes kidneys, detoxifies, stops dysentery, arrests sweating, treats rheumatic eye diseases (Li Shizhen).
[Fa Ming - Elucidation] Li Shizhen said: Yanfuzi has a cold qi and sour-salty taste, belonging to Yin within Yin. Salty taste softens and moistens, thus descending fire, transforming phlegm, and detoxifying; sour taste astringes and consolidates, thus generating fluids, moistening lungs, and stopping dysentery. The Kidney governs the five fluids: entering the Lung becomes phlegm, entering the Spleen becomes saliva, entering the Heart becomes sweat, entering the Liver becomes tears, and self-entering becomes spit; their root is Water. Yanfuzi and Wubeizi first act on the Kidney and Liver, having the merit of rescuing Water. Therefore, conditions such as phlegm-saliva, night sweats, rheumatism, tearing, and abnormal discharge of nose and mouth are suitable for its use.
Tree White Bark
[Indications] Breaks blood stasis and stops bleeding, treats gu poison bloody dysentery, kills roundworms; decocted and taken orally (*Kaibao Bencao*).
Root White Bark
[Indications] Treats wine jaundice; crushed, soaked overnight in rice washing water, taken warm on an empty stomach in the morning, one to two sheng (*Kaibao Bencao*). For various fish or bone splinters stuck in the throat, decoct with vinegar to a thick liquid, sip frequently (Li Shizhen).
[Fa Ming - Elucidation] Li Shizhen said: According to *Bencao Ji Yi*, Yanfuzi root can soften chicken bones. Cen Gong said: Someone had a chicken bone stuck, causing terrifying neck swelling. Using this root decocted in vinegar, drinking three bowls caused the bone to be vomited out. Also, Physician Peng treated a bone splinter by crushing this root, adding a little salt, wrapping it in cotton, tying it with thread, swallowing it, and pulling up and down to fish out the bone.