味辛，温，无毒。主明目，补中不足。其茎葱白∶平，可作汤，主治伤寒，寒热，出汗，
中风，面目肿，伤寒骨肉痛，喉痹不通，安胎，归目，除肝邪气，安中，利五脏，益目精，
杀百药毒。葱根∶主伤寒头痛。葱汁∶平，温。主溺血，解藜芦毒。（《新修》二七三页，《大
观》卷二十八，《政和》五一○页）
味辛、苦，温，无毒。主治金创创败，轻身，不饥，耐老，归骨。菜芝也。除寒热，去
水气，温中，散结，利病患。诸疮中风寒水肿以涂之。生鲁山平泽。
葱、薤异物，而今共条。《本经》既无韭，以其同类故也，今亦取为副品种数，方家多
用葱白及叶中涕，名葱苒，无复用实者。葱亦有寒热，其白冷、青热，伤寒汤不得令有青也。
能消桂为水，亦化五石，仙术所用。薤又温补，仙方及服食家皆须之，偏入诸膏用，并不可
生啖，熏辛为忌耳。（《新修》二七四页，《大观》卷二十八，《政和》五一二页）
味辛、微酸，温，无毒。归心，主安五脏，除胃中热。利病患，可久食。子∶主梦泄精
，溺白。根∶主养发。
韭子入棘刺诸丸，主漏精；用根，入发膏；用叶，人以煮鲫鱼 ，断猝下痢，多验。但
此菜殊辛臭，虽煮食之，便出犹奇熏灼，不如葱、薤熟则无气，最是养性所忌也。生姜是常
食物，其已随干姜在中品，今依次入食，更别显之，而复有小异处，所以弥宜书。生姜，微
温，辛，归五脏，去淡下气，止呕吐，除风邪寒热。久服少志，少智，伤心气，如此则不可
多食长御，有病者是所宜也尔。今人啖诸辛辣物，惟此最恒，故《论语》云∶“不撤姜食”，
即
[Flavor, Nature, and Indications] Pungent in flavor, warm in nature, non-toxic. Primarily indicated for improving vision and tonifying deficiency of the Middle Jiao (Middle Burner).
Scallion Stem (i.e., Scallion White): Neutral in nature, can be decocted into soup. Mainly indicated for Cold Damage (Shanghan), alternating chills and fever, abnormal sweating; treats Wind Stroke (Zhongfeng), swelling of the face and eyes; treats bone and muscle pain caused by Cold Damage, and obstruction of the throat (Hou Bi); has a calming effect on the fetus; directs essence back to the eyes; eliminates pathogenic factors from the Liver channel; stabilizes the Middle Jiao; benefits the Five Zang organs; enhances visual acuity; and can detoxify various medicines.
Scallion Root: Mainly indicated for headache caused by Cold Damage.
Scallion Juice: Neutral and warm in nature. Mainly indicated for hematuria (blood in urine); can detoxify Veratrum (Lilu). (Cited from *Xinxiu Bencao* page 273, *Daguan Bencao* Vol. 28, *Zhenghe Zhenglei Bencao* page 510)
[Description of Another Entry] Pungent and bitter in flavor, warm in nature, non-toxic. Mainly indicated for infected wounds (Jinchuang) after injury by metal tools, making the body light, reducing hunger, delaying aging, and directing essence to the bones. It belongs to the category of vegetable fungi. It eliminates chills and fever, removes dampness/water qi, warms the Middle Jiao, dissipates nodules, and is beneficial for patients. Applying it to sores with edema caused by wind-cold is effective. It grows in the plains and marshes of Lushan.
Scallion (Cong) and Small Green Onion (Xie) are different species but are listed together here. The *Shennong Benjing* originally did not record Leek (Jiu); because scallion and leek are similar in nature, it was included as a secondary variety. Physicians often use the white part of the scallion and the mucilage from its leaves, named "Congran," and rarely use the seeds. Scallion also has cold and hot properties; its white part is cold, while its green part is hot. Decoctions for treating Cold Damage must not contain the green part. It can dissolve Cinnamon Twig (Guizhi) into water and also transform the Five Minerals (Wushi), which is used by practitioners of immortality arts. Small Green Onion (Xie) is warming and tonifying; it is required by alchemists and those practicing dietary regimens, particularly in ointments. It should not be eaten raw and must avoid its pungent, irritating odor.
[Description of Leek] Pungent and slightly sour in flavor, warm in nature, non-toxic. Enters the Heart channel. Primarily indicated for calming and nourishing the Five Zang organs and clearing heat from the Stomach. It is beneficial for patients and can be consumed for a long time.
Leek Seeds: Mainly indicated for nocturnal emission (seminal leakage) and white turbid urine.
Leek Root: Mainly indicated for nourishing hair.
Leek seeds are used in pills to treat seminal leakage; leek root is added to hair care ointments; leek leaves are boiled with crucian carp to treat sudden dysentery, showing significant efficacy. However, this vegetable has a particularly pungent and foul odor. Even when cooked, it causes strange burning sensations upon excretion. Unlike scallion and small green onion, which lose their odor when cooked, leek is most contraindicated for health preservation. Ginger is a common food item. Since Dried Ginger (Ganjiang) has already been listed in the Middle Category along with fresh ginger, it is now listed sequentially under food items to highlight its subtle differences, thus warranting separate documentation. Fresh Ginger, slightly warm in nature and pungent in flavor, enters the Five Zang organs. It directs rebellious Qi downward, stops vomiting, and expels wind-cold. Long-term consumption may lead to diminished willpower and intelligence, and damage Heart Qi. Therefore, it should not be consumed in large quantities over a long period; it is suitable only when one is ill. Nowadays, among all pungent foods, ginger is the most commonly consumed. Hence, the *Analects* states: "Do not remove ginger from the meal," meaning...