（音仙。《纲目》）
【释名】占稻（《纲目》）、早稻。
时珍曰∶ ，亦粳属之先熟而鲜明之者，故谓之 。种自占城国，故谓之占。俗作粘者
，非矣。
【集解】时珍曰∶ 似粳而粒小，始自闽人，得种于占城国。宋真宗遣使就闽取三万斛
，分给诸道为种，故今各处皆有之。高仰处俱可种，其熟最早，六、七月可收。品类亦多，
有赤、白二色，与粳大同小异。
米
【气味】甘，温，无毒。
【主治】温中益气，养胃和脾，除湿止泄（时珍）。
秆
【主治】反胃，烧灰淋汁温服，令吐。盖胃中有虫，能杀之也（《普济》）。
（稷粟类一十八种）
（《别录》下品）
【释名】 （音祭）、粢（音咨）。
时珍曰∶稷，从禾从 ， 音即，谐声也。又进力治稼也。《诗》云 良耜是矣。种
稷者必 进力也。南人承北音，呼稷为 ，谓其米可供祭也。《礼记》∶祭宗庙稷曰明粢。
《尔雅》云∶粢，稷也。罗愿云∶稷、 、粢皆一物，语音之轻重耳。赤者名KT ，白者
名芑，黑者名 。注见黍下。
【集解】弘景曰∶稷米人亦不识，书记多云黍与稷相似。又注黍米云∶ 米与黍米相似
，而粒殊大，食之不宜人，言发宿病。《诗》云∶黍稷稻粱，禾麻菽麦。此八谷也，俗犹莫
能辨证，况芝英乎？
苏恭曰∶《吕氏春秋》云∶饭之美者，有阳山之 。高诱注云∶关西谓之KT 音糜），
冀州谓之 （音牵，去声）。《广雅》云∶ ， 也。《礼记》云∶稷曰明粢。《尔雅》云∶粢
，稷也。《说文》云∶“稷乃五谷长”，田正也。此乃官名，非谷号也。先儒以稷为粟类，或
言粟之上者，皆说其义，而不知其实也。按∶ 胜之《种植书》，有黍不言稷本草有稷不载
， 即稷也。楚人谓之稷，关中谓之糜，呼其米为黄米。其苗与黍同类，故呼黍为 秫。
陶言与黍相似者，得之矣。
藏器曰∶稷、 ，一物也，塞北最多，如黍黑色。
诜曰∶稷在八谷之中，最为下苗。黍乃作酒，此乃作饭，用之殊涂。
颂曰∶稷米，出粟处皆能种之。今人不甚珍此，惟祠事用之。农家惟以备他谷之不熟，
则为粮耳。
宗 曰∶稷米，今谓之 米，先诸米熟，其香可爱，故取以供祭祀。然发故疾，只堪作
饭，不粘，其味淡。
时珍曰∶稷与黍，一类二种也。粘者为黍，不粘者为稷。稷可作饭，黍可酿酒。犹稻之
有粳与糯也。陈藏器独指黑黍为稷，亦偏矣。稷黍之苗似粟而低小有毛，结子成枝而殊散，
其粒如粟而光滑。三月下种，五、六月可收，亦有七、八月收者。其色有赤、白、黄、黑数
种，黑者禾稍高，今俗通呼为黍子，不复呼稷矣。北边地寒，种之有补。河西出者，颗粒尤
硬。稷熟最早，作饭疏爽香美，为五谷之长而属土，故祠谷神者以稷配社。五谷不可遍祭，
祭其长以该之也。上古以厉山氏之子为稷主，至成汤始易以后稷，皆有功于农事者云。
【正误】吴瑞曰∶稷苗似芦，粒亦大，南人呼为芦 。孙炎《正义》云∶稷即粟也。
时珍曰∶稷黍之苗虽颇似粟，而结子不同。粟穗丛聚攒簇，稷黍之粒疏散成枝。孙氏谓
稷为粟，误矣。芦 即蜀黍也，其茎苗高硕如芦。而今之祭祀者，不知稷即黍之不粘者，往
往以芦 为稷，故吴氏亦袭其误也。今并正之。
稷米
【气味】甘，寒，无毒。
诜曰∶多食，发三十六种冷病气。不与瓠子同食，发冷病，但饮黍穣汁即瘥。又不可与
附子同服。
【主治】益气，补不足（《别录》）。治热，压丹石毒发热，解苦瓠毒（《日华》）。作饭
食，安中利胃宜脾（《心镜》）。凉血解暑（时珍。《生生编》）。
【发明】时珍曰∶按∶孙真人云∶稷，脾之谷也。脾病宜食之。 胜之云∶烧黍稷则瓠
死，此物性相制也。稷米、黍穣，能解苦瓠之毒。《淮南万毕术》云∶祠冢之黍，啖儿令不
思母。此亦有所厌耶？
【附方】新四。
补中益气∶羊肉一脚，熬汤，入河西稷米、葱、盐，煮粥食之。（《饮膳正要》）。
卒 不止∶粢米粉，井华水服之良。（《肘后》）。
痈疽发背∶粢米粉熬黑，以鸡子白和涂练上，剪孔贴之，干则易，神效。（葛氏方）。
辟除瘟疫，令不相染∶以 米为末，顿服之。（《肘后方》）
根
【主治】心气痛，产难（时珍）。
【附方】新二。
心气疼痛∶高粱根煎汤温服，甚效。
横生难产∶重阳日取高粱根（名瓜龙）阴干，烧存性，研末。酒服二钱，即下。
(Sound: xian. *Bencao Gangmu*)
[Names] Zhan Dao (Zhan Rice, *Bencao Gangmu*), early rice.
Li Shizhen stated: This type of rice is also a variety of Geng rice (non-glutinous rice) that matures early and has bright grains, hence it is called "Zhan". The seeds originated from the Kingdom of Champa, thus named "Zhan". It is erroneously written as "Nian" (glutinous/sticky) in common usage.
[Collected Explanations] Li Shizhen said: This rice resembles Geng rice but has smaller grains. It was initially introduced by people from Fujian who obtained seeds from the Kingdom of Champa. Emperor Zhenzong of Song sent envoys to Fujian to retrieve 30,000 hu (a unit of volume) of seeds, distributing them to various circuits for cultivation; therefore, it is now grown everywhere. It can be planted in high and dry areas. It ripens earliest and can be harvested in June or July. There are many varieties, including red and white colors, which are largely similar with slight differences compared to Geng rice.
Zhan Rice Grain
[Flavor and Nature] Sweet, warm, non-toxic.
[Indications] Warms the middle jiao and supplements qi, nourishes the stomach and harmonizes the spleen, removes dampness and stops diarrhea (Li Shizhen).
Stalk
[Indications] For regurgitation (fan wei), burn to ash, leach with water to obtain juice, take warm to induce vomiting. This is because there are parasites in the stomach, and this can kill them (*Puji Fang*).
(18 species of Ji and Su class)
(Lower Grade, *Mingyi Bielu*)
[Names] Ji (sound: ji), Zi (sound: zi).
Li Shizhen said: The character "Ji" consists of the radical He (grain) and Ji (畟). "Ji" sounds like "ji", forming a phonetic compound. It also implies exerting effort to cultivate crops. The *Book of Songs* mentions "fine plows," referring to this. Those who plant Ji must exert effort. Southerners adopted the northern pronunciation, calling Ji "Zi," stating its grain is suitable for sacrifices. The *Book of Rites* states: In ancestral temple sacrifices, Ji is called Ming Zi. The *Erya* states: Zi is Ji. Luo Yuan said: Ji, Zi, and Ji are all the same substance, differing only in the weight of pronunciation. The red one is named KT, the white one is named Qi, and the black one is named . See notes under the entry for Shu (millet).
[Collected Explanations] Tao Hongjing said: People do not recognize Ji grain either. Books mostly state that Shu and Ji are similar. In his note on Shu grain, he said: [The grain in question] resembles Shu grain but has significantly larger kernels; eating it is unsuitable for humans, allegedly triggering old ailments. The *Book of Songs* says: Shu, Ji, Dao, Liang, He, Ma, Shu, Mai. These are the Eight Grains. Even common people cannot distinguish them, let alone scholars like Zhiying?
Su Gong said: The *Lüshi Chunqiu* states: Among delicious foods, there is Yangshan's [Grain]. Gao You's annotation says: In Guanzhong West, it is called KT (sound: mi); in Jizhou, it is called [Grain] (sound: qian, departing tone). The *Guangya* states: [Grain] is [Grain]. The *Book of Rites* states: Ji is called Ming Zi. The *Erya* states: Zi is Ji. The *Shuowen Jiezi* states: "Ji is the leader of the Five Grains," referring to the official title Tian Zheng (Minister of Agriculture). This is an official title, not a grain name. Previous Confucians considered Ji to be a type of Su (foxtail millet) or the superior kind of Su; they explained its meaning but did not know its reality. According to Sheng Zhi's *Planting Book*, there is Shu but no mention of Ji; Bencao records Ji but does not record [Grain]; [Grain] is indeed Ji. People in Chu call it Ji, people in Guanzhong call it Mi, and refer to its grain as Huang Mi (yellow millet). Its seedlings are similar to Shu, hence Shu is sometimes called [Grain] Shu. Tao Hongjing's statement that it is similar to Shu is correct.
Zang Qi said: Ji and [Grain] are the same thing, most abundant in the northern frontier, resembling Shu and being black.
Shen said: Among the Eight Grains, Ji produces the lowest yield. Shu is used for making wine, while Ji is used for making rice; their uses are distinct.
Song said: Ji grain can be planted wherever Su is produced. Nowadays, people do not highly value it, using it only for sacrificial rites. Farmers use it as food only when other grains fail to mature.
Zong [Name missing] said: Ji grain, now called [Grain] rice, ripens before other grains and has a pleasant aroma, so it is taken for sacrifices. However, it may trigger old diseases; it can only be made into rice, is not sticky, and has a bland taste.
Li Shizhen said: Ji and Shu are one species with two varieties. Sticky ones are Shu, non-sticky ones are Ji. Ji can be used for rice, Shu for wine. This is analogous to Dao having Geng and Nuo varieties. Chen Zangqi uniquely identified black Shu as Ji, which is biased. The seedlings of Ji and Shu resemble Su but are shorter, smaller, and hairy; they form clusters of grains on branches that are scattered, with kernels smooth like Su. Sown in March, harvested in May or June, sometimes July or August. Colors include red, white, yellow, and black. The black variety grows slightly taller; nowadays, people generally call it Shu Zi (Shu millet) and no longer call it Ji. Planting it in the cold northern borders has a tonifying effect. Those from Hexi have particularly hard kernels. Ji ripens earliest; cooked rice is loose, fragrant, and delicious. As the leader of the Five Grains and belonging to Earth, it is paired with She (Earth God) when sacrificing to the Grain God. Since the Five Grains cannot all be sacrificed individually, sacrificing the leader represents the rest. In ancient times, the son of Lishan Shi was the master of Ji; during Cheng Tang's reign, it was changed to Hou Ji (Lord of Millet), both having merits in agriculture.
[Correction of Errors] Wu Rui said: Ji seedlings resemble reeds, and the grains are also large; southerners call it Lu [Grain]. Sun Yan's *Zhengyi* states: Ji is Su.
Li Shizhen said: Although Ji and Shu seedlings somewhat resemble Su, their fruiting differs. Su ears are clustered densely, whereas Ji and Shu grains are scattered on branches. Sun's assertion that Ji is Su is incorrect. Lu [Grain] is actually Shu Shu (sorghum), whose stems and seedlings are tall like reeds. Current practitioners of sacrifices do not know that Ji is simply non-sticky Shu, often mistaking Lu [Grain] for Ji; thus, Wu Rui also inherited this error. This is corrected here.
Ji Rice Grain
[Flavor and Nature] Sweet, cold, non-toxic.
Shen said: Excessive consumption triggers the qi of thirty-six types of cold diseases. Do not eat with Hu Zi (bottle gourd), as it causes cold diseases; drinking Shu Rang (husk/straw) juice cures it. Also, do not take with Fuzi (Aconite Root).
[Indications] Supplements qi and fills deficiencies (*Mingyi Bielu*). Treats heat, suppresses fever caused by Dan Shi (mineral pill) toxicity, and resolves Ku Hu (bitter gourd) toxicity (*Rihua Bencao*). Eating it as rice stabilizes the middle, benefits the stomach, and favors the spleen (*Xin Jing*). Cools blood and resolves summerheat (Li Shizhen. *Shengsheng Bian*).
[Elucidation] Li Shizhen said: According to: Sun Simiao said: Ji is the grain of the Spleen. It is suitable for those with Spleen disease. [Sheng] Zhi said: Burning Shu and Ji kills gourds; this demonstrates mutual restriction of properties. Ji grain and Shu husk can resolve the toxicity of bitter gourds. The *Huainanzi Wanbi Shu* states: Shu used for tomb sacrifices, if fed to children, makes them forget their mothers. Is this due to some aversion/suppression?
[Attached Prescriptions] Four new prescriptions.
Supplementing Middle and Boosting Qi: One leg of mutton, boiled into soup, add Hexi Ji grain, scallions, and salt, cook into porridge and eat (*Yinshan Zhengyao*).
Sudden [Symptom missing]: Zi flour, taken well water from the well at dawn is effective (*Zhouhou Beiji Fang*).
Carbuncle and Back Abscess: Zi flour fried until black, mixed with egg white, applied on prepared silk, cut a hole to fit, change when dry, divine efficacy (*Ge Shi Fang*).
Warding off Plagues, preventing infection: Powdered [Grain] rice, taken in one dose (*Zhouhou Fang*).
Root
[Indications] Heart Qi pain, difficult labor (Li Shizhen).
[Attached Prescriptions] Two new prescriptions.
Heart Qi Pain: Decoction of Sorghum root taken warm, very effective.
Breech Presentation/Difficult Labor: On Double Ninth Day, take Sorghum root (named Gua Long), shade-dry, burn to retain nature, grind to powder. Take 2 qian with wine, delivery follows immediately.