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(Stone Grass Category, Nineteenth Species)

(Listed as Superior Grade in *Shennong Bencao Jing*)
[Names] Shihu (Dendrobii Caulis) (*Mingyi Bielu*), Jinchai (*Bencao Gangmu*), Jinsheng (*Mingyi Bielu*), Linlan (*Shennong Bencao Jing*), Dulan.
Li Shizhen said: The etymology of the name "Shihu" is unclear. Its stem resembles the shaft of a gold hairpin, hence the ancient name "Jinchai Shihu" (Gold Hairpin Dendrobium). Currently, people in Sichuan cultivate it and call it "Jinchai Hua" (Gold Hairpin Flower). Sheng Hongzhi in *Jingzhou Ji* stated: "Leiyang Longshi Mountain produces much Shihu, exquisite and fine like gold hairpins; this is correct." Linlan and Dulan share names with Mulan in the Wood category, which is likely an error.
[Collection and Explanation] *Mingyi Bielu* states: Shihu grows on rocks beside water in the valleys of Lu'an. Collect the stems in July and August, and dry them in the shade.
Tao Hongjing said: The Shihu currently used comes from Shixing. It grows on rocks, has small fruits, and when washed with ash-water from mulberry leaves, its color becomes golden and its shape resembles the thigh of a grasshopper; these are considered superior. It is also found in nearby regions but is inferior to that from Xuancheng. Those growing on oak trees are named Mujie (Wood Dendrobium). Their stems are very hollow, long, and pale in color. They are not suitable for making pills and powders, but only for wine soaking or decoction. Folk prescriptions most often use it to tonify deficiency and treat ailments of the legs and knees.
Sun Simiao said: In Jingxiang, Hanzhong, and Jiangzuo, there are two other types: one resembles barley, connected in clusters, with a single leaf at the head, having a cold nature, named Maijie (Wheat Dendrobium); the other has stems as thick as a sparrow's thigh, with leaves at the stem tip, named Quebi Jie (Sparrow Thigh Dendrobium). Other Dendrobiums resemble bamboo, with leaves emerging between the nodes. Method for preparing dried Shihu: Wash with wine, steam, and sun-dry; do not use ash-water. Some say fresh wine-soaked Shihu is superior to dried.
Su Song said: It is now found in Jingzhou, Guangzhou, Shouzhou, Luzhou, Jiangzhou, Wenzhou, and Taizhou, with those from Guangnan being the best. It mostly grows in mountain valleys. Sprouts appear in May, stems resembling small bamboo joints, with fragmented leaves emerging between joints. Flowers bloom in July, and fruit sets in October. Roots are slender and yellow. Only those growing on rocks are considered superior.
Kou Zongshi said: Shihu is thin like small grass, three to four cun long, flexible, and solid like flesh when broken. People today often confuse it with Mujie, failing to distinguish them. Mujie is hollow inside like grain stalks, over a chi long, merely possessing a deep yellow luster.
Li Shizhen said: Shihu grows in clusters on rocks. Its roots are intricately tangled and dense; when dry, they are white and soft. Stems and leaves are green when growing, turning yellow when dry. It bears red flowers. Rootlets grow naturally from the nodes. People also cut them down, plant them in sand and gravel, or hang them in containers under eaves, watering frequently. They can survive for years without dying, commonly known as "Qiannian Run" (Thousand-Year Moisture). Shihu is short and solid inside, while Mujie is long and hollow inside, making them easy to distinguish. It is found everywhere, with those from Shu being the best.
[Processing] Lei Xiao said: When using, remove the root head, soak in wine overnight, sun-dry, mix with butter (su), steam from Si hour (9-11 AM) to You hour (5-7 PM), and slowly bake dry for use.
[Flavor and Toxicity] Sweet, neutral, non-toxic. Pu said: Shennong considered it sweet and neutral. Bian Que considered it sour. Li Dangzhi considered it cold. Li Shizhen considered it sweet, bland, and slightly salty.
Xu Zhicai said: Luying acts as an assistant drug. It clashes with Ningshuishi (Gypsum Fibrosum) and Badou (Crotonis Fructus), and fears Leiwan (Holoturiaspera) and Jiangcan (Bombyx Batryticatus).
[Indications] Regulates internal injuries, dispels bi-syndrome, descends qi, tonifies deficiency and emaciation of the five zang organs, strengthens yin and benefits essence. Long-term use thickens the stomach and intestines (*Shennong Bencao Jing*). Tonifies internal exhaustion, harmonizes stomach qi, promotes muscle growth, expels pathogenic heat and feiqi from the skin, treats cold pain and weakness in legs and knees due to bi-syndrome, calms the spirit and eliminates palpitations. Lightens the body and prolongs life (*Mingyi Bielu*). Benefits qi and clears heat, treats weak loins and legs in men, strengthens yang, expels wind-bi from skin and muscles, cold lingering in bones, tonifies kidney and enhances strength (Quan). Strengthens sinews and bones, warms the water organ (kidney/bladder), benefits intelligence and clears qi (*Rihua Bencao*). Treats fever with spontaneous sweating, abscesses requiring pus drainage and internal blockage (Li Shizhen).
[Elucidation] Chen Cangqi said: Shihu stabilizes phlegm and secures the yuan qi of men. Wine-soaked and butter-steamed, if taken for a full yi (unit of weight), bone pain will never occur.
Kou Zongshi said: Shihu is effective in treating empty heat in the stomach.
Li Shizhen said: Shihu has a neutral qi, sweet, bland, and slightly salty flavor. It belongs to yin containing yang, and has a descending action. It is a herb for the Foot-Taiyin Spleen meridian and the Foot-Shaoyin Kidney meridian. *Shenshi Fang* states: For cases of damp scrotum, scanty essence, and dribbling urine, it should be added. Another method: Take 2 qian per dose, add one slice of fresh ginger, decoct in water, and drink as tea; this greatly clears the lungs and tonifies the spleen.
[Attached Prescriptions] Two new prescriptions.
Eyelash inserted into eye: Chuan Shihu (Sichuan Dendrobium) and Chuanxiong in equal parts, ground into powder. Hold water in the mouth, sniff the powder into the respective nostrils, twice daily (*Xiuzhen Fang*).
Flying insect entering ear: Several strips of Shihu, remove roots to form a tube-like shape, insert one end into the ear, seal the surrounding area with wax, burn the Shihu until consumed.