（音格。《千金》）
【释名】山葱。
【集解】保升曰∶ 葱生山谷，不入药用。
颂曰∶《尔雅》云∶ ，山葱也。《郭注》云∶ 葱生山中，细茎大叶。食之香美于常葱，
宜入药用。
时珍曰∶ 葱，野葱也，山原平地皆有之。生沙地者名沙葱，生水泽者名水葱，野人皆
食之。开白花，结子如小葱头。世俗不察胡葱即蒜葱，误指此为胡葱（详见胡葱下）。保升
言
不入药用，苏颂言入药宜用山葱、胡葱。今考思邈《千金食性》，自有 葱功用，而诸本失
收，今采补之。
【气味】辛，微温，无毒。
时珍曰∶佛家以 葱为五荤之一（见蒜下）。
【主治】除瘴气恶毒。久食，强志益胆气（思邈）。主诸恶 、狐尿刺毒，山溪中沙虱、
射工等毒。煮汁浸，或捣敷，大效。亦兼小蒜、茱萸辈，不独用也（苏恭）。
子
【气味】同葱。
【主治】泄精（思邈）。
（宋《开宝》）
【释名】蒜葱（《纲目》）、回回葱。
时珍曰∶按∶《孙真人食忌》作葫葱，因其根似葫蒜故也。俗称蒜葱，正合此义
。元人《饮膳正要》作回回葱，似言其来自胡地，故曰胡葱耳。
【集解】志曰∶胡葱生蜀郡山谷。状似大蒜而小，形圆皮赤，梢长而
锐。五月、六月采。
保升曰∶葱凡四种∶冬葱夏枯；汉葱冬枯；胡葱茎叶粗短，根若金灯； 葱生于山谷。
颂曰∶胡葱类食葱，而根茎皆细白。或云∶茎叶微短如金灯。或云∶似大蒜而小，形圆
皮赤，梢长而锐。
时珍曰∶胡葱即蒜葱也，马志、韩保升所说是矣，非野葱也。野葱名 葱，似葱而小。
胡葱乃人种莳，八月下种，五月收取，叶似葱而根似蒜，其味如薤，不甚臭。江西有水晶葱，
蒜根葱叶，盖其类也。李鹏飞《延寿书》言胡葱即 子，盖因相似而误尔。今俗皆以野葱为
胡葱，因不识蒜葱，故指 葱为之，谬矣。
【修治】 曰∶凡采得依纹擘碎，用绿梅子相对拌蒸一伏时，去梅子，砂盆中研如膏，
瓦器晒干用。
【气味】辛，温，无毒。
时珍曰∶生则辛平，熟则甘温。
诜曰∶亦是薰物。久食，伤神损性，令人多忘，损目明，绝血脉，发痼疾。患胡臭、
齿人，食之转甚。
思邈曰∶四月勿食胡葱，令人气喘多惊。
【主治】温中下气，消谷能食，杀虫，利五脏不足气（孟诜）。
疗肿毒（保升）。
【发明】时珍曰∶方术煮溪涧白石为粮，及煮牛、马、驴骨令软，皆用胡葱，则亦软坚
之物也。陶弘景言葱能化五石，消桂为水，则是诸葱皆能软石。故今人采 葱煮石，谓之胡
葱也。
【附方】新一。
身面浮肿，小便不利，喘急∶用胡葱十茎，赤小豆三合，硝石一两，以水五升，煮葱、
豆至熟，候水干，入硝石，同擂成膏。每空心温酒服半匙。（《圣惠方》）
子
【主治】中诸肉毒，吐血不止，萎黄悴者，以一升，水煮，冷服半升，日一夜
一，血定乃止（孟诜）。
(Ge, phonetic. From *Qianjin Fang*).
[Names] Mountain Scallion (Shan Cong).
[Collected Explanations] Su Baosheng stated: This scallion grows in mountain valleys and is not used for medicinal purposes.
Su Song stated: *Erya* records: "Xie is the mountain scallion." Guo Pu's commentary states: "Xie grows in deep mountains, with thin stems and large leaves. It is more fragrant and delicious than common scallions when eaten, and is suitable for medicinal use."
Li Shizhen stated: Xie is a wild scallion, found in mountains, plains, and flatlands. Those growing in sandy soil are called Sha Cong (Sand Scallion), and those growing in marshes are called Shui Cong (Water Scallion); rural people all consume them. They bear white flowers and seeds resembling small scallion bulbs. The lay public, failing to examine carefully, believed that Hu Cong (Foreign Scallion) was the same as Suan Cong (Garlic Scallion), mistakenly identifying Xie as Hu Cong (see details under Hu Cong entry). Su Baosheng claimed Xie is not used medicinally, while Su Song claimed medicinal use should employ Shan Cong and Hu Cong. Upon examination of Sun Simiao's *Qianjin Food Properties*, there are existing records of Xie's functions, which were lost in previous editions; I now collect and supplement them.
[Properties and Flavor] Pungent, slightly warm, non-toxic.
Li Shizhen stated: Buddhism lists Xie as one of the Five Strong-smelling Vegetables (Wu Hun) (see Garlic entry).
[Therapeutic Actions] Eliminates miasma and malignant toxins. Long-term consumption strengthens willpower and benefits gallbladder qi (Sun Simiao). Treats various malignant sores, fox urine thorn poison, sand leeches, and she-gong (water spitter) toxins from mountain streams. Boil the juice for soaking or crush it for external application; this yields great efficacy. It can also be used in combination with Small Garlic (Xiao Suan) and Evodia (Zhu Yu), rather than being used alone (Su Gong).
[Seeds]
[Properties and Flavor] Same as Xie.
[Therapeutic Actions] Treats seminal emission (Sun Simiao).
(Recorded in Song Dynasty *Kaibao Bencao*)
[Names] Garlic Scallion (Suan Cong, *Bencao Gangmu*), Huihui Cong (Huihui Scallion).
Li Shizhen stated: According to *Sun Zhenren Shi Ji*, it is written as "Hu Cong" because its root resembles garlic. The common name "Suan Cong" aligns with this meaning. The Yuan dynasty text *Yinshan Zhengyao* writes it as "Huihui Cong," seemingly indicating it comes from Hu lands, hence the name Hu Cong.
[Collected Explanations] Ma Zhi stated: Hu Cong grows in the mountain valleys of Shujun. It resembles garlic but is smaller, round in shape with red skin, and has long, sharp tips. It is harvested in May and June.
Su Baosheng stated: There are four types of scallions: Winter Scallions wither in summer; Han Scallions wither in winter; Hu Cong has thick and short stems and leaves, with roots resembling Golden Lantern plants; Xie grows in mountain valleys.
Su Song stated: Hu Cong resembles edible scallions, but both roots and stems are fine and white. Some say: Stems and leaves are slightly short like Golden Lantern plants. Others say: Resembles garlic but is smaller, round with red skin, and has long, sharp tips.
Li Shizhen stated: Hu Cong is indeed Suan Cong; the views of Ma Zhi and Han Baosheng are correct; it is not a wild scallion. Wild scallions are named Xie, resembling scallions but smaller. Hu Cong is cultivated by humans, sown in August and harvested in May; its leaves resemble scallions and its roots resemble garlic, with a flavor similar to Jiu Tou (Chinese Ramps/Allium chinense), and it is not very pungent. Jiangxi has a variety called Crystal Scallion, with garlic-like roots and scallion-like leaves, which is likely of this category. Li Pengfei in *Yanshou Shu* stated that Hu Cong is Xie Zi (Xie Seeds), probably due to confusion arising from their similarity. Currently, the common people mistake wild scallions for Hu Cong; because they do not recognize Suan Cong, they identify Xie as such, which is erroneous.
[Processing] Chen Cangqi stated: After harvesting, break it along the grain. Mix it with green plum halves and steam for one shichen (two hours). Remove the plums, grind into a paste in a mortar, and dry in a ceramic vessel for use.
[Properties and Flavor] Pungent, warm, non-toxic.
Li Shizhen stated: Raw it is pungent and neutral; cooked it is sweet and warm.
Meng Shen stated: It is also a pungent/spicy food. Long-term consumption damages the spirit and nature, causes forgetfulness, impairs vision, obstructs blood vessels, and triggers chronic diseases. Those suffering from bromhidrosis (fox odor) or halitosis will find their symptoms worsen upon consumption.
Sun Simiao stated: Do not eat Hu Cong in April, as it causes asthma and excessive fright.
[Therapeutic Actions] Warms the middle jiao and directs rebellious qi downward, promotes digestion and appetite, kills parasites, and benefits insufficient qi in the five zang organs (Meng Shen).
Treats carbuncles and toxic swellings (Su Baosheng).
[Elucidation] Li Shizhen stated: Daoist alchemists boil white stones from streams to serve as food, and boil ox, horse, and donkey bones until soft, using Hu Cong in these processes; thus, it is a substance capable of softening hardness. Tao Hongjing stated that scallions can dissolve the Five Minerals and convert cinnamon into water, implying that all scallions can soften stone. Therefore, some people currently collect Xie to boil stones, calling it Hu Cong.
[Attached Prescriptions] New Prescription 1.
Edema of the body and face, difficult urination, and urgent panting: Use ten stalks of Hu Cong, three he of Adzuki Beans (Chi Xiao Dou), and one liang of Niter (Xiao Shi). Add five sheng of water, boil the scallions and beans until cooked. When the water is nearly dry, add the Niter and grind together into a paste. Take half a spoonful with warm wine on an empty stomach (from *Shenghui Fang*).
[Seeds]
[Therapeutic Actions] Treats various meat poisons, continuous hematemesis, and sallow, emaciated complexion. Take one sheng of Xie Zi, boil in water, and take half a sheng cold. Administer once day and night once; stop when the bleeding ceases (Meng Shen).