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(Phonetically "Xie", listed in the Middle Grade of *Bie Lu*)

[Names] Xiezi (phonetically "Jiao", sometimes incorrectly written as "Qiao"), Jiaotou (phonetically "Diao"), Huocong (Fire Onion, from *Bencao Gangmu*), Caizhi (Vegetable Mushroom, from *Bie Lu*), Honghui (phonetically "Hui").

Li Shizhen states: The character for Xie originally was written as "Jiu" (a type of leek), belonging to the leek family. Thus, the character consists of the radical "Jiu" and the phonetic component "Jie" (phonetically "Gai"), forming a phono-semantic compound. Nowadays, people call it "Jiaoz" because of its white root, and people in Jiangnan mispronounce it as "Qiaoz". Its leaves resemble scallions while its roots resemble garlic. It is suitable to be planted using fire-smoking methods, hence commonly known as Fire Onion. Luo Yuan stated: Nothing is more beautiful than "Zhi" (mushroom/fungus), thus Xie is called Vegetable Zhi. Su Song erroneously appended Jiaoz to the entry for Garlic, which is incorrect.

[Collection and Explanation] *Bie Lu* states: Xie grows in the flat marshes of Lushan.

Su Gong states: Xie is a type of leek. The leaves resemble those of leeks but are broader, predominantly white, and produce no seeds. There are two varieties: red and white. The white variety is nourishing and delicious, while the red variety is bitter and tasteless.

Su Song states: Xe grows everywhere. It is transplanted in spring and autumn, and the leaves wither in winter. *Erya* states: "Xie refers to Mountain Xie." It grows in mountains; its stems and leaves are similar to domestic Xie, but the roots are slightly longer and leaves slightly larger, resembling Deer Onion (*Lycoris squamigera*). Its nature and properties are also the same as domestic Xie. It is rarely used nowadays.

Chen Cheng states: Xie leaves resemble those of Golden Lantern (*Physalis alkekengi*), being narrower and smoother. Hence, when ancients mentioned "Xie Dew," it implied that the surface is too smooth for dew to stay.

Li Shizhen states: Xie roots are planted in August, and transplanted in clumps in January. It thrives in fertile soil. When several shoots grow from one root, they become lush and the roots enlarge. The leaf shape resembles leeks. Leek leaves are solid, flat, and have a sword-like ridge; Xie leaves are hollow, resemble thin scallion leaves but have ridges, and have a scent similar to scallions. Small flowers bloom in February, purple-white in color. The roots resemble small garlic cloves, with several bulbs growing together on one base. They should be harvested in May when the leaves are green; otherwise, the flesh will not be full. The roots can be boiled, soaked in wine, preserved in bran, or pickled in vinegar. Thus, *Li Ji - Neize* states: "Cut scallions and Xie fruits into various vinegars to tenderize food." Bai Juyi's poem says "Butter-warmed Xie White in Wine," meaning stir-frying Xie White with butter and adding it to wine. There is a variety called Crystal Scallion, with scallion leaves and garlic-like roots, similar to Xie but odorless, also belonging to this category. According to Wang Zhen's *Nongshu*: Wild Xie is commonly called Tianxie. It grows in wheat fields; its leaves are smaller than Xie, and the taste is spicier. It is edible but rare. This is the Mountain Xie mentioned in *Erya*.

Xie Bai (The White Root of Xie)

[Flavor and Properties] Pungent, Bitter, Warm, Slippery, Non-toxic.

Li Haogu states: Enters the Hand-Yangming Large Intestine Meridian.

Su Song states: For Xie, one should remove the green parts and keep the white parts, as the white part is cold-natured while the green part is hot-natured.

Meng Shen states: Patients with fever should not eat much. Do not consume raw Xie in March and April.

Ma Zhi (Da Ming) states: Eating raw Xie induces rhinorrhea and sialorrhea. It should not be eaten with beef, as it may cause zhijia (abdominal masses).

[Indications] Treats infected wounds (Jinchuang). Lightens the body, prevents hunger, and promotes longevity (*Shennong Bencao Jing*). Nourishes the bones, eliminates chills and fever, removes fluid retention, warms the middle jiao, and dissipates stagnation. Made into soup, it benefits patients. For swelling and pain caused by wind-cold-fluid retention in various sores, crush and apply externally (*Bie Lu*). Boiled and eaten, it resists cold, harmonizes the middle, tonifies deficiency, stops chronic dysentery and cold diarrhea, and strengthens the body (*Rihua Bencao*). Treats tenesmus in dysentery by draining qi stagnation in the lower jiao Yangming meridian (Li Gao notes: Tenesmus is due to qi stagnation; add this to Sini San to drain stagnation). Treats jue-ni (cold extremities) and dysentery in Shaoyin disease, as well as chest bi (obstruction) with stabbing pain, directs qi downward, disperses blood stasis, and calms the fetus (Li Shizhen). Beneficial for heart conditions. Benefits postpartum women (Sun Simiao). Treats leukorrhea (red and white discharge) in women; eat as soup. If fish bones are stuck in the throat, eating it helps expel them (Meng Shen). Tonifies deficiency and detoxifies (Su Song). The white variety tonifies; the red variety treats wounds and wind, promoting flesh regeneration (Su Gong). Crushed with honey and applied to burns/scalds yields rapid results (Chen Cheng). Warms and tonifies, aids yang function (Li Shizhen).

[Elucidation] Tao Hongjing states: Xie is warm and tonifying. It is required in immortal prescriptions and dietary regimens, especially in ointments. It should not be eaten raw; pungent aromatics are contraindicated.

Meng Shen states: The white variety of Xie is best. Although pungent, it does not irritate the five zang organs. Long-term consumption by Daoist practitioners can spirit clarity, calm the soul, boost qi, and strengthen tendons and sinews.

Su Song states: The whiteness of Bai Xie indicates a cold nature yet tonifying effect. Also states: Jiaotou, when boiled and given to postpartum women, facilitates delivery. It also primarily treats beriberi.

Li Shizhen states: Xie is pungent and warm. While most sources describe it as warm-tonifying, Su Song's *Tujing* uniquely describes it as cold-tonifying. According to Du Fu's poem "On Xie": "Bound like green fodder, round as jade chopsticks. In old age, with cold joints and diaphragm, its warm flavor brings no worry." This confirms its warm-tonifying nature, aligning with classic texts. Thus, the claim of cold-tonification is likely incorrect. Furthermore, Wang Zhen stated: Raw Xie is pungent, cooked Xie is sweet and delicious. It resists insect damage when planted and is beneficial when eaten. Hence, Daoists rely on it, and elders should eat it. However, Daoism lists Xie as one of the Five Pungents (Wuxin), yet others say it is not pungent. Why? Xue Yongruo's *Qixie Zhi* records: Guo Tan's brother from Anlu, after recovering from an epidemic, could eat huge amounts, up to one hu daily. After five years of poverty, he begged for food. One day, starving, he ate a patch of wild Xie and a patch of garlic in a garden. He felt extreme chest oppression, lay down, and vomited a dragon-like object that shrank. Someone sprinkled rice on it, which dissolved into water, and his illness healed. This verifies Xie's ability to dissipate nodules and garlic's ability to resolve masses.

Chen Cheng states: Xie leaves are smooth, making dew difficult to retain. It is used in *Qianjin Fang* for treating lung asthma and急促 breathing, utilizing its slippery and draining properties.

[Attached Prescriptions] Fifteen old prescriptions, eight new ones.

Chest Bi with Stabbing Pain: Zhang Zhongjing's Gualou Xiebai Tang: Treats Chest Bi, pain radiating to the heart and back, wheezing, coughing, shortness of breath, dry/itchy throat, deep-slow pulse at Cun, string-taut-numerous pulse at Guan. Untreated, it can be fatal. Use one Gualou fruit, half sheng of Xie Bai, seven sheng of white wine. Decoct to two sheng, divide into two doses. *Qianjin Fang* Banxia Xiebai Tang for Chest Bi: Use four liang of Xie Bai, one he of Banxia, half liang of Zhishi, one liang of Shengjiang, half a Gualou fruit. Coarsely powder, decoct in three sheng of sour juice to one sheng. Take warm, three times daily. *Zhouhou* prescription for recurrent Chest Bi: Five sheng of Xie root, crush and extract juice, drink immediately for cure. "Cu" sounds like "Zai," meaning vinegar juice.

Sudden Death from Evil Qi: Whether preceded by illness or occurring suddenly during sleep, this is "Zhong E" (Struck by Evil). Pour Xie juice into the nostrils to revive the patient (*Zhouhou*).

Cholera with Persistent Dry Heaving: Take a handful of Xie, boil in three sheng of water until reduced by half. Drink in one dose. Will cease within three doses. (Wei Zhou, *Duxing Fang*).

Ben Tun Qi Pain: Crush Xie Bai, extract juice, and drink (*Zhouhou Fang*).

Persistent Red Dysentery: Boil Xie with Huangbo, extract juice, and drink (Chen Cangqi).

Red and White Dysentery: Take a handful of Xie Bai, cook with rice to make porridge, eat daily (*Shiyi Xinjing*).

Pediatric Gan Dysentery: Crush raw Xie Bai into paste, mix with glutinous rice flour and honey to make cakes, grill and feed. Three to two doses suffice. (Yang Shi, *Chanru*).

Postpartum Various Dysenteries: Boil and eat plenty of Xie Bai, stir-fried with sheep kidney fat (*Fan Wang Fang*).

Pregnancy Fetal Movement with Cold Abdominal Pain: One sheng of Xie Bai, four liang of Danggui. Decoct in five sheng of water to two sheng, divide into three doses. (*Gujin Luyan*).

Poison from Stale Meat/Jerky: Crush Xie, extract juice, take two to three sheng. Good result. (Ge Hong's Formula).

Sores Infected with Miasma/Blood Stasis, Severe Cases Fatal: Crush Xie Bai, wrap in cloth, heat thoroughly, remove cloth and apply to sore. Change when cool. Alternatively, make into a cake, apply, and moxibustion. Heat enters the sore, water drains out, and it heals. (*Mei Shi Fang*).

Red Fingers, Worsening/Waxing with Moon Phases: Take a handful of raw Xie, boil in vinegar, crush, and apply. Stop when healed. (*Zhouhou Fang*).

Scabies with Pain and Itch: Boil Xie leaves, crush, and apply. (Ibid.)

Swelling and Pain from Moxibustion Sores: One sheng of Xie Bai, one jin of pig lard. Slice, soak in vinegar overnight, simmer gently three times, strain, and apply. (*Mei Shi Fang*).

Hand/Foot Ulcers: Take a handful of raw Xie, pour hot vinegar over it, and apply to the ulcer for effect. (*Qianjin*).

Venomous Snake Bite: Crush Xie Bai and apply. (Xu Wang Fang).

Tiger/Dog Bite: Crush Xie Bai, extract one sheng of juice, drink and apply. Three times daily until healed. (Ge Hong's Formula).

Fish Bones Stuck in Throat: Chew Xie Bai soft, tie a string around it, swallow to the obstruction site, and pull out. (Ibid.)

Accidentally Swallowing Hairpins: Sun-dry Xie Bai until withered, cook without cutting, eat a large bundle, and the hairpin will be expelled. (Ge Hong's Formula).

Wind-Stroked Eyes with Swelling and Pain: Cut Xie Bai, place on eyelids evenly. Repeat if pain recurs. (*Fan Wang Fang*).

Sore Throat and Swelling: Crush Xie root with vinegar, apply to swollen area. Change when cool. (*Shengji Zonglu*).

[Appendix] Liaojiao (*Shiyi*)

Chen Cangqi states: Pungent, Warm, Non-toxic. Treats cholera with cold abdominal distension, attacking cold qi, irregular abdominal fullness, and postpartum blood attacking chest/diaphragm causing stabbing pain. Consumed. Grows in flat marshes; seedlings resemble scallions and leeks.

Li Shizhen states: This is also a type of Mountain Xie, merely differing in name.