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[Water Spinach] ("Weng" is pronounced with the departing tone. Recorded in the Song Dynasty *Jiayou Bencao*).
**Etymology**: Li Shizhen states: "Weng" is synonymous with "Yong". This vegetable relies on piling manure and soil for cultivation, hence it is called "Yong".
**Collected Explanations**: Chen Zangqi states: Water spinach is cultivated in the Lingnan region. It grows as a vine, bears white flowers, and is edible.
Li Shizhen states: Water spinach is now widely cultivated in Jinling and Jiangxia. It thrives in wetlands and fears frost and snow. In September, it is stored in underground cellars; in March or April, it is taken out and covered with manure and soil, causing shoots to sprout from every node, allowing one plant to fill a bed. The stems are tender, vine-like, and hollow. The leaves resemble those of spinach (*Spinacia oleracea*) and the shape of a chisel head. The flavor is mild; it must be boiled with pork until the meat turns purple for the best taste. Duan Gonglu's *Buhu Lu* erroneously claims its leaves resemble willow leaves. According to Ji Han's *Caomu Zhuang*: "Water spinach leaves are like those of Malva verticillata but smaller." Southerners weave reed rafts with small holes and float them on water. Seeds are sown in the water, floating like duckweed roots. As the stems and leaves grow, they emerge through the holes in the reed rafts, floating up and down with the water, making it a unique vegetable of the south. Thus, this vegetable can be grown both in water and on land.
**Flavor and Properties**: Sweet, neutral, non-toxic.
**Indications**: Resolves the toxicity of Hu Man Cao (i.e., wild gelsemium/strychnos poison); boil and eat. Alternatively, crush fresh and take the juice orally (Chen Zangqi).
Crush and mix the juice with wine to treat difficult labor (Li Shizhen. From Tang Yao's prescription).
**Elucidation**: Chen Zangqi states: Southerners eat water spinach first, then eat wild gelsemium; the two substances counteract each other, naturally eliminating bitterness.
Dropping the juice onto wild gelsemium seedlings causes them to wither and die immediately, demonstrating such mutual inhibition. Zhang Hua's *Bowuzhi* states: Emperor Wu of Wei ate wild gelsemium up to one chi in length. He must have eaten this vegetable beforehand.

[Beet / Chinese Beet] ("Jun" sounds like "tian" [sweet]. Listed in *Mingyi Bielu*, middle grade).
**Correction**: Merged into the entry for Jun Da Cai in *Jiayou Bencao*.
**Etymology**: Jun Da Cai.
Li Shizhen states: Jun Da Cai is the same as Zi Cai. "Zi" connects to "tian" [sweet] due to its sweet taste. The meaning of "Zi" is unknown.
**Collected Explanations**: Tao Hongjing states: Jun Da Cai is what is currently steamed and eaten.
Su Gong states: The leaves of Jun Da Cai resemble the seedlings of * Cimicifuga foetida* (Shengma). Southerners steam and process it for eating; it is very fragrant and delicious.
Bao Sheng states: The seedlings are three to four chi tall. The stems resemble *Abutilon theophrasti* (Shuolu) with fine ridges; lush in summer, withered in winter. Burning the stems to ash and leaching the juice for laundry yields a color white as jade.
Shiliang states: Leaves resemble purple chrysanthemum but are larger; flowers are white.
Li Shizhen states: Jun Da Cai is sown in the first and second lunar months; perennial roots also regenerate spontaneously. The leaves are greenish-white, resembling cabbage leaves but shorter. The stems are similar but slightly smaller. Both raw and cooked forms are edible, with a slight earthy odor. Small white flowers bloom in the fourth month. The fruit resembles cornel (*Cornus officinalis*) but is light and hollow, yellowish-brown, containing fine seeds. The root is white.
**Flavor and Properties**: Sweet, bitter, very cold, slippery, non-toxic.
Yu Xi states: Neutral, slightly toxic. People with excessive cold qi should not eat much, as it disturbs the qi. Those who previously suffered from cold abdomen will suffer abdominal rupture if they consume it.
**Indications**: Treats epidemic high fever and resolves wind-heat toxicity; crush and drink the juice for recovery (*Mingyi Bielu*).
In summer, make porridge with this vegetable to clear heat and stop dysentery caused by heat toxins. Crush and apply to moxibustion sores to relieve pain and promote healing (Su Gong).
Drink the juice to treat cold-heat dysentery. It also stops bleeding, generates flesh, and treats injuries from various birds and beasts; apply externally for immediate cure (Chen Zangqi). Decoct and drink to open the stomach, unblock the heart and diaphragm, and is suitable for women (Kou Zongshi). Tonifies the middle, directs qi downward, regulates spleen qi, removes head wind, and benefits the five zang organs (*Jiayou Bencao*).
**Root**
**Flavor and Properties**: Sweet, neutral, non-toxic.
**Indications**: Unblocks meridians, directs qi downward, opens the chest and diaphragm (*Zhengyao*).
**Seed**
**Indications**: Boil until half-cooked, crush, and take the juice to treat pediatric heat (Meng Shen). Soak in vinegar and rub on the face to remove powder residue, adding luster and moisture (Chen Zangqi).
**Additional Prescriptions**: One new prescription.
Hemorrhoids with bleeding: Equal parts of Jun Da Cai seed, Rapeseed seed, Schizonepeta seed, Coriander seed, Lettuce seed, Vitex seed, Radish seed, and Scallion seed. Take one large crucian carp, remove scales and entrails, pack the herbs inside, sew shut, and place in silver or earthenware vessels. Roast over fire until cooked thoroughly. Cool and grind into powder. Take 2 qian per dose, washed down with rice water, twice daily.