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(Recorded in the Lower Grade of *Shennong Bencao Jing*)
[Correction] Transferred from the Herb Section to this section.
[Names] Lu Dou (as named by Guo Pu), Li Dou (pronounced "Lao", also written as "䕡"), Wild Green Bean.
Li Shizhen stated: The leaves of legumes are called "Huo" (broad bean leaves). Deer favor eating them, hence the name. It is commonly known as Li Dou, where "Li" and "Lu" (deer) have similar pronunciations. Wang Pan referred to it as Wild Green Bean in his *Wild Vegetable Recipe*. *Erya* states: "Quan" (pronounced "Juan") is Lu Huo (Deer Vetch). Its fruit is called "Niu" (pronounced "Niu"). This refers to this plant.
[Collection and Explanation] *Bielu* (New Records of Materia Medica) states: Lu Huo grows in the valleys of Wenshan.
Tao Hongjing stated: It is not used in prescriptions, and people do not recognize it. Only the young shoots of Pueraria lobata (Kudzu) are also called Lu Huo.
Su Gong stated: This herb is found everywhere. The seedlings resemble pea plants but grow long, thick vines. People harvest them as vegetables; they have a slight bean aroma, and mountain dwellers call them Lu Dou.
Zheng Baosheng stated: Lu Dou can be eaten raw. Collect the seedlings in May and June, and sun-dry them.
Guo Pu, annotating *Erya*, said: The leaves of Lu Dou resemble those of soybeans, growing by spreading vines, with yellow, fragrant roots. This is correct.
Li Shizhen stated: Lu Dou is the same as Wild Green Bean, also known as Li Dou. It grows abundantly in wheat fields and open country. The seedlings and leaves are like green beans but smaller, growing on vines. Both raw and cooked forms are edible. In March, it bears pale pink-purple flowers and small pods. The seeds are the size of peppercorns and black. They can be boiled for food or ground into flour to make steamed cakes.
[Aroma and Flavor] Bitter, neutral in nature, non-toxic.
[Indications] Gu poison (parasitic disease), lower abdominal pain and melancholy in women, intestinal abscesses, scrofula, and Yang Qi disorders (*Shennong Bencao Jing*).
Stops headache (from Emperor Jianwen of Liang's *Advice to Physicians*).

(Pronounced "Di". Song Dynasty *Jiayou Bencao*)
[Correction] Originally transferred from the Herb Section to the Grain Section, now moved back here.
[Names] Hui Di Cai (Ash Washing Vegetable, from *Bencao Gangmu*), Jin Suo Yao (Golden Lock Young Shoot).
Li Shizhen stated: The stems and leaves of this vegetable have fine ash-like sand on them, and the branches and leaves curl upwards, hence the name. Emperor Jianwen of Liang's *Advice to Physicians* wrote it as Hui Xiao Cai, which was colloquially mispronounced as Hui Tiao Cai. *Leigong Paozhi Lun* calls it Jin Suo Yao.
[Collection and Explanation] Meng Shen stated: Hui Xiao grows in fertile lands. The center of the leaf has white powder and resembles Chenopodium album (Lamb's quarters). However, Chenopodium has a red center and thick stems suitable for walking sticks, whereas its medicinal value is inferior to Bai Xiao (White Amaranth). Its seeds, when steamed as rice, are fragrant and smooth.
Li Shizhen stated: Hui Xiao is found in fields and wild areas everywhere. Seedlings emerge in April; the stems have purple-red ridges. The leaf tips are serrated, green on the front and white on the back. The stem heart and the undersides of tender leaves are covered in white ash. It is excellent as a vegetable. By May, it becomes tough, reaching several feet in height. In July and August, it bears small white flowers. The fruits cluster like balls, containing tiny seeds. After steaming and drying, the kernels can be used for cooking rice or grinding into flour. *Jiu Huang Bencao* states: Those forming dense spikes are sweet in taste; those with scattered spikes are slightly bitter. Those growing under walls or trees should not be used.
[Processing] Li Dangzhi stated: Hui Xiao is Jin Suo Yao. When the leaves lie upon green vines, they often show golden star-like spots, indicating usability. If white-green in color, it is Ji Nü Jing (Amaranthus manihot), which is unusable. For Jin Suo Yao, stems two chi five cun to six cun high are ideal. Stems of any other length are unsuitable. Do not let it touch water during processing. Remove roots, sun-dry, wipe off all fuzz with cloth, finely chop, and bake dry before use.
Li Shizhen stated: Ji Nü Jing is the seedling of Kochia scoparia (Summer Cypress), which resembles Hui Xiao stems but differs in leaves; it can also be used as a vegetable. See details under this entry.
Stems and Leaves
[Aroma and Flavor] Sweet, neutral in nature, non-toxic.
[Indications] Malignant sores, bites from insects, silkworms, spiders, etc. Mash and apply mixed with oil. Can also be boiled for food. Decocted as a bath for tinea, pruritus, and wind-rash. Burned to ash and inserted into tooth cavities to kill parasites. Used as a mouthwash to remove Gan Chuang (gum ulcers). Ash-infused water can cauterize polyps, remove vitiligo, black moles, facial acne, and crusts adhering to flesh (Meng Shen).
[Attached Prescriptions] One new prescription.
Ding Chuang (Furuncle) and malignant swelling: Burn the leaves of wild Hui Xiao vegetable to ash. Pierce the sore skin, mix a small amount of ash with saliva, and apply. Stop when blood appears (*Puji Fang*).
Seed Kernels
[Aroma and Flavor] Sweet, neutral in nature, non-toxic.
[Indications] Steamed as rice or ground into flour for consumption; kills three types of parasites (Meng Shen).