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(Recorded in the Middle Category of *Bencao Jing Jiu* / *The Classic of Materia Medica*)

[Names] Su (Millet).

Li Shizhen stated: In ancient texts, "Su" was written as [character resembling grain on stalk], depicting the form of ears on the millet plant. However, *Chunqiu Shuo Tici* (*Explanation of Themes in the Spring and Autumn Annals*) claims: "West" is established by Metal, and rice/grain is the essence of Yang; thus, combining the character for "West" with the character for "rice" forms "Su." This is a forced interpretation. Xu Shen stated: The meaning of "Su" is "continuation," continuing from grains. In ancient times, "Su" was used as a general term for Shu (glutinous broomcorn millet), Ji (broomcorn millet), Liang (fine millet), and Shu (glutuous millet). What is now called Su was only referred to as Liang in antiquity. Later generations specifically named the finer varieties of Liang as Su. Therefore, Meng Shen's *Bencao* (*Materia Medica*) in the Tang Dynasty stated that people did not recognize Su, and in recent times, everyone fails to recognize Su. Generally speaking, glutinous varieties are Shu, while non-glutinous varieties are Su. Hence, this is called Su to distinguish it from Shu and for pairing purposes. People in the North call it Xiaomi (Little Millet).

[Collected Explanations] Tao Hongjing stated: Su is planted everywhere in the western regions of Jiangnan. Its grains are finer than those of Liang. When cooked and pounded until white, it is essentially Bai Liang (White Fine Millet), referred to as Bailiangsu or Zimi.

Su Gong stated: There are many varieties of Su, all finer than various types of Liang. It is commonly consumed in northern lands and differs from Liang. Zi refers to Ji mi (Broomcorn millet); Tao's annotation is incorrect.

Meng Shen stated: For Su, small grains are correct, yet most people today do not recognize it. Liang grains are coarse and large, distinguished by color. Southern regions have many paddy fields where planting is extremely easy. The pounded grains are fine, fragrant, and delicious; consuming them causes little deficiency or weakness. This is because they are often planted in ash without weeding or cultivation. In northern fields, if Su is frequently weeded, it becomes difficult to pound; if not weeded, it dies due to being shaded by weeds. This is entirely due to the nature of the land.

Li Shizhen stated: Su is essentially Liang. Those with large ears, long awns, and coarse grains are called Liang; those with small ears, short awns, and fine grains are called Su. Their seedlings resemble those of cogon grass. There are dozens of varieties, appearing in green, red, yellow, white, and black colors. Names are assigned based on surnames, place names, shape similarities, or seasonal timing. Thus, early-ripening varieties include Ganmai Huang (Wheat-Rushing Yellow) and Bairi Liang (Hundred-Day Grain); mid-season varieties include Bayue Huang (August Yellow) and Laojuntou (Old General Head); late-ripening varieties include Yantou Qing (Goose-Head Green) and Hanlu Su (Cold Dew Millet). According to Jia Sixie's *Qimin Yaoshu* (*Essential Techniques for the Welfare of the People*): Su matures at different times (early vs. late), stalks vary in height, yields differ in abundance or scarcity, qualities range from strong to weak, and tastes vary from good to poor, with suitability differing between mountains and wetlands. Aligning with heavenly timing and measuring earthly advantages results in less effort and greater success; acting arbitrarily against natural laws leads to toil without harvest. Generally, early-ripening Su has thin husks and solid grains, while late-ripening Su has thick husks and fewer grains.