Library

(Recorded in the Lower Grade of *Bie Lu*)

**[Names]** Miao (pronounced like "Mao" or "Liu"). Shuikui (Water Okra, from *Mao Shi Zhengyi Shu*), Lukui (from *Bencao Gangmu*), Matix Cao (Horse-hoof Grass).

Li Shizhen stated: "The character 'Chun' (莼), originally written as 'Chun' (蓴), has the phonetic component 'Chun' (pure). 'Chun' is a name for silk; its stems resemble silk, hence the name. *Qimin Yaoshu* states: 'Chun is pure and easy to grow. Planting depth should be adjusted according to water depth; deep water yields thick stems with few leaves, while shallow water yields thin stems with many leaves. Its nature follows the water and is slippery, thus it is called Chun Cai (Water Shield Vegetable) and also bears the name Kui. Yan Zhitui in *Jiaxun* said: Cai Lang's father had the taboo name 'Chun', so he changed the name of Chun to Lukui. People in the North did not understand this and used Green Kui instead. The *Classic of Poetry* says: 'Gently gather its Miao,' which refers to Chun. Some avoid its name and call it Jindai (Brocade Belt)."

**[Collection and Explanation]** Zheng Baosheng said: "Chun leaves resemble Fu Kui (Duckweed-like okra) and float on the water. The stems can be harvested and eaten. The flowers are yellowish-white, and the seeds are purple. From March to August, the stems are thin as hairpins, yellowish-red in color, and their length varies with water depth; this is called 'Si Chun' (Silk Chun), which tastes sweet and feels soft. From September to October, they gradually become coarse and hard. In November, they sprout in the mud, being short and thick, called 'Gui Chun', which tastes bitter and feels astringent. People only extract the juice to make soup, which is superior to mixed vegetables."

Li Shizhen said: "Chun grows in lakes and marshes in the South; only people in Wu and Yue know how to eat it well. The leaves are like Xing Cai (Nymphoides peltata) but rounder, resembling horse hooves. The stems are purple, as thick as chopsticks, and slippery enough for soup. It blooms yellow flowers in summer. The fruits are bluish-purple, as large as crabapples, containing fine seeds. In spring and summer, tender stems without leaves are called 'Zhi Chun' (Young Chun), where 'Zhi' means small. Leaves that are slightly extended and long are called 'Si Chun' because the stems are like silk. When old in autumn, it is called 'Kui Chun' or sometimes 'Zhu Chun' (Pig Chun), meaning it can be fed to pigs. It is also miswritten as 'Gui Chun' or 'Min Chun'. See the entry for Fu Kui for more details."

**[Flavor and Properties]** Sweet, Cold, Non-toxic.

Chen Cangqi said: "Although it is an aquatic plant, its nature causes heat obstruction."

Meng Shen said: "Although it is cold and tonifying, eating it hot or in excess causes Qi stagnation and failure to descend, severely damaging the stomach and teeth, causing bad complexion, and harming hair. Eating it with vinegar leads to bone flaccidity."

Li Tingfei said: "Excessive consumption makes the nature slippery and triggers hemorrhoids. In July, insects attach to it; consuming it causes Huoluan (Cholera-like disease)."

**[Indications]** Xiao Ke Re Bi (Wasting-thirst and Heat Bi Syndrome) (*Bie Lu*). Made into soup with Crucian Carp (Jiyu), it directs Qi downward and stops vomiting. Excessive consumption suppresses the effects of Dan Shi (mineral pills). Tonifies deficiency Qi in the Large and Small Intestines, but should not be consumed in excess (Meng Shen). Treats Re Dan (Heat Jaundice), thickens the stomach and intestines, calms the Lower Jiao, expels water, resolves toxicity of hundred herbs, and dispels Gu Qi (Poisonous Qi) (Su Jing/Daming).

**[Elucidation]** Tao Hongjing said: "Chun is cold and tonifying, directing Qi downward. Made into soup with Snakehead Fish (Li Yu), it also expels water. However, due to its slippery nature, those practicing dietary therapy should not use it excessively."

Su Gong said: "Long-term consumption is very beneficial. Made into soup with Crucian Carp (Fu Yu), it effectively treats weak stomach and inability to eat. It is also suitable for the elderly and should be listed in the Upper Grade. Thus, Zhang Han in *Lin Qiu Feng* yearned for the Wu region's Bass and Chun Soup."

Chen Cangqi said: "Chun is slippery; frequent consumption causes Qi movement, joint stiffness, and somnolence. Allowing people to eat it in *Hongjiao Lun* (Treatise on Erysipelas/Foot Disease) is a profound error. After warm diseases, if the Spleen is weak and unable to digest, consumers often die. I lived near a lake containing Chun and Lotus Roots. During a severe epidemic that year, starving people took Chun to eat; even those recovering from illness died. In autumn, during a great drought, many suffered from bloody dysentery. When the lake water dried up, people dug up lotus roots to eat, and the entire region remained safe. The efficacy of Chun and Lotus Roots is evident here."

**[Attached Prescriptions]** Three new prescriptions.

All types of Carbuncles and Ulcers: Matix Cao (i.e., Chun Cai). Use stems in spring and summer, seeds in winter. Find them near the root, crush them, and apply externally. If not yet formed, it dissipates; if formed, the toxin disperses. Leaves can also be used. (*Baosheng Yulu*).

Malignant Sores on the Head: Wrap fermented soybeans (Douchi) in yellow clay and bake until cooked. Remove, grind into powder, and mix with Chun Cai juice for external application. (*Baoyou Daquan*)

Several Types of Ding Chuang (Hard Boils): Matix Cao (also known as Quepen Cao), Daye Qing (Isatis Leaf), and Chou Zicao (Arnebia Root) in equal parts. Pound until pasty, soak in one bowl of wine, strain, and drink warm.