味甘、苦，平、微寒，无毒。主解百毒。杀百精老物殃鬼，辟温疫，瘴气，邪气，蛊毒。
入口皆吐出，中恶腹痛，时气毒疠，头痛寒热，风肿诸毒，喉痛口疮。久服不夭，轻身长年。
一名周麻。生益州山谷。二月、八月采根，日干。
旧出宁州者第一，形细而黑，极坚实，顷无复有。今惟出益州，好者细削，皮青绿色，
谓之鸡骨升麻。北部间亦有，形又虚大，黄色。建平间亦有，形大味薄，不堪用。人言是落
新妇根，不必尔。其形自相似，气色非也。落新妇亦解毒，取叶 作小儿浴汤，主惊忤。（《大
观》卷六，《政和》一五八页）
味苦，平、微寒，无毒。主治心腹，去肠胃中结气，饮食积聚，寒热邪气，推陈致新。
除伤寒心下烦热，诸痰热结实，胸中邪逆，五脏间游气，大肠停积水胀，及湿痹拘挛，亦可
作浴汤。久服轻身，明目，益精。一名地薰，一名山菜，一名茹草叶，一名芸蒿，辛香可食。
生洪农川谷及宛朐，二月、八月采根，曝干。（得茯苓、桔梗、大黄、石膏、麻子仁、甘草、
桂，以水一斗煮取四升，入硝石三方寸匕，治伤寒，寒热头痛，心下烦满。半夏为之使，恶
皂荚，畏女菀、藜芦。）
今出近道，状如前胡而强。《博物志》云∶芸蒿叶似邪蒿，春秋有白 ，长四、五寸，
香
Sweet and bitter, neutral and slightly cold, non-toxic. Primarily resolves all toxins. Eliminates various spirits, old objects, and malevolent ghosts; wards off warm epidemics, miasma, pathogenic factors, and gu poison.
If ingested, it causes vomiting; treats sudden evil abdominal pain, seasonal toxic plagues, headache with fever and chills, wind-induced swelling and various toxins, sore throat, and mouth ulcers. Long-term consumption prevents premature death, lightens the body, and prolongs life.
Also known as Zhou Ma. Grows in the valleys of Yizhou. Roots are harvested in February and August and dried in the sun.
Those formerly from Ningzhou were considered the best: slender, black, and extremely solid, but they have not been available for some time. Now only those from Yizhou are found; the good ones are finely cut with bluish-green skin, called Chicken Bone Shengma. Some also appear in the northern regions, being hollow, large, and yellowish. Those from Jianping are also large but thin in flavor and unsuitable for use. People say they are the roots of Astilbe chinensis (Luoxinfu), which is not necessarily so. Their shapes are similar, but their qi and color differ. Astilbe chinensis also resolves toxins; its leaves can be used to make a bath decoction for children to treat fright and convulsions. (Da Guan Vol. 6, Zhenghe p. 158)
Bitter, neutral and slightly cold, non-toxic. Primarily treats heart and abdomen conditions, removes stagnant qi in the intestines and stomach, accumulations of food and drink, cold-heat pathogenic factors, pushes out the old to bring forth the new.
Eliminates vexation and heat below the heart in Shanghan (Cold Damage), various phlegm-heat solidities, rebellious pathogenic qi in the chest, wandering qi among the five zang organs, water retention and distension in the large intestine, as well as damp bi syndrome with spasms and contractures; can also be made into a bath decoction. Long-term consumption lightens the body, brightens the eyes, and benefits essence.
Also known as Di Xun, Shan Cai, Ru Cao Ye, and Yun Hao; pungent and fragrant, edible.
Grows in the river valleys of Hongnong and Wanqu. Roots are harvested in February and August and dried in the sun. (When combined with Poria (Fuling), Platycodon Root (Jiegeng), Rhubarb (Dahuang), Gypsum (Shigao), Hemp Seed (Maziren), Licorice (Gancao), and Cinnamon Twig (Gui), boiled in ten dou of water to yield four sheng, with three square-inch spoons of Niter added, it treats Shanghan, fever and chills, headache, and fullness/vexation below the heart. Pinellia Tuber (Banxia) acts as its assistant; it dislikes Soap Pod (Zaojia) and fears Female Anemone (Nuwan) and Veratrum (Lilu).)
Currently produced in nearby regions, resembling Peucedanum Root (Qianhu) but stronger. The "Baowu Zhi" states: Yun Hao leaves resemble Artemisia argyi (Xiehao); in spring and autumn, white flowers appear, four or five cun long, fragrant.