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

[Names] Chinese Cabbage (Baicai)
Li Shizhen states: According to Lu Dian's *Pi Ya*, Songcai (Chinese cabbage) withstands winter and withers late, visible in all four seasons, possessing the integrity of a pine tree; hence it is called "Song" (菘).
Currently, it is commonly known as Baicai (Chinese cabbage), due to its greenish-white color.

[Collection of Explanations] Tao Hongjing says: There are several varieties of Songcai, yet they belong to the same category, distinguished only by quality. It is the most common vegetable food.
Su Song cites Su Gong: The leaves of Songcai resemble those of turnip (Wujing), with a slightly lighter green color, a slightly bitter taste, tender and somewhat broad leaves.
Su Song says: In Yangzhou, there is a variety of Songcai with round, large leaves, or resembling an ox's stomach, which has no residue when eaten, absolutely surpassing those from other regions. I suspect this is the Niudu Songcai (Ox-belly Chinese cabbage).
Li Shizhen says: Songcai (what people now call Baicai) has two types: one has a round, dense, slightly green stem; the other has a flat, thin, white stem. Their leaves are both pale greenish-white. Those grown in Yan, Zhao, Liaoyang, and Yangzhou are the largest and densest, with a single plant weighing over ten jin. Southern Songcai overwinters in garden beds, while Northern varieties are often stored in cellars. Gardeners in Beijing also use horse manure for soil enrichment in cellars, shielding them from wind and sunlight. The sprouts and leaves grow tender yellow, crisp, delicious, and residue-free, called Huangyacai (Yellow Sprout Vegetable), considered a delicacy by the wealthy. This method likely imitates the cultivation of Jiuhuang (Yellow Sprout Leeks). The seeds of Songcai resemble those of Rapeseed (Yuntaizi), gray-black in color, sown after August. Yellow flowers bloom in February, similar to mustard flowers, with four petals. Pods form in March, also resembling mustard. This vegetable is excellent when pickled but not suitable for steaming or drying.

[Correction of Errors] Su Gong says: There are three types of Songcai: Niudu Songcai has the largest, densest leaves and sweet taste; Zisong (Purple Songcai) has thin, fine leaves and a slightly bitter taste; Baisong (White Songcai) resembles Manjing (Vitex trifolia). Songcai does not grow in northern lands. If seeds are taken north, half become Wujing (turnip) in the first year, and the Songcai seed lineage disappears in the second year; if Wujing seeds are taken south, they transform completely within two years. This is due to the suitability of the land.
Su Song says: Songcai is now grown in both north and south. It resembles Manjing; those with long stems and non-glossy leaves are Wujing, while those with short stems and broad, dense, fleshy leaves are Songcai. Old theories stated there was no Songcai in the north; now, Songcai grown in Jingluo resembles southern varieties, merely less dense.
Wang Ji says: Manjing and Songcai might be the same species. However, in southern lands, the tall, large-leaved variety is Songcai, available in autumn and winter; in northern lands, the short, small-leaved variety is Manjing, available in spring and summer.
Li Shizhen says: Baisong is Baicai. Niudu Songcai is the largest variety. Zisong is Lufu (Radish), which bears purple flowers, hence the name Zisong. Su Gong's claim that Baicai resembles Manjing is erroneous. Their roots and leaves differ; Baicai roots are hard and small, inedible. His remarks on northern/southern variation likely refer to Manjing and Zisong. Zisong roots resemble Manjing but leaves differ, and they are distinct species. The statement that there is no Songcai in the north may have been true before the Tang Dynasty, but recently, both Baicai and Zisong are found throughout north and south. Only Manjing is not grown in the south, though it grows easily if planted. Su Song's ambiguous statements and Wang Ji's speculative distinctions are erroneous and are corrected here.

[Stems and Leaves]
[Taste and Properties] Sweet, warm, non-toxic.
Meng Shen says: Cool, slightly toxic. Excessive consumption induces skin itching due to wind-pathogens.
Chen Cangqi says: Individuals with wind-cold and internal deficiency should not eat it. Those with heat conditions do not develop illness after eating it, indicating its cold nature. I do not understand why the *Bencao* states it is warm.
Tao Hongjing says: Its nature is mild and beneficial, but excessive consumption seems slightly cold. Zhang Zhongjing stated that if herbs contain Gancao (Licorice Root), eating Songcai will prevent the disease from being cured.
Su Song says: Slightly toxic; do not eat excessively. If consumed in excess, resolve toxicity with Shengjiang (Fresh Ginger).
Li Rui says: Eating before Summer Solstice induces qi disturbance and illness. Contraindicated for those with foot ailments.
Li Shizhen says: Excessive consumption by those with qi deficiency and cold stomach causes nausea and salivation; it is suitable for robust individuals.

[Therapeutic Actions] Promotes bowel and bladder function, relieves chest irritability, resolves alcohol thirst (*Bie Lu*).
Promotes digestion and descends qi, treats miasma, stops heat-type cough. Winter juice is especially effective (Xiao Bing). Harmonizes the middle jiao, promotes urination and defecation (Ning Yuan).

[Attached Prescriptions] One old prescription, two new prescriptions.
Pediatric erysipelas (Chiyou Dan), spreading up and down, fatal if reaching the heart: Mash Songcai and apply externally to stop it. (Zhang Jie, *Zimu Milu*).
Sores caused by lacquer poison: Mash Baicai and apply topically.
Flying silk entering the eye: Mash Baicai, wrap in cloth, drip 2-3 drops of juice into the eye to expel the silk. (*Puji Fang*).

[Seeds]
[Taste and Properties] Sweet, neutral, non-toxic.
[Therapeutic Actions] Pressed into oil, applied to hair to promote growth, applied to swords and knives to prevent rust (sound 'xiu'. Tao Hongjing note).

[Attached Prescriptions] One old prescription.
Unconsciousness from drunkenness: Grind 2 he of Songcai seeds finely, mix with 1 cup of well-water (Jinghua Shui), divide into two doses. (*Shenghui Fang*)