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Sweet in taste, neutral in nature, non-toxic. It treats sudden heat caused by wind-stroke (Zhong Feng), inability to move the body, tendon knots and flesh growths, and various deficiencies. It addresses qi stagnation in the heart and abdomen, deficiency-heat, damp-toxin, lower back pain, cold sensation in the penis, eye pain, redness, swelling, and tearing. Long-term consumption removes facial black spots, improves complexion, adds luster, lightens the body, and delays aging. Also known as Ying, Di Jie, Yu Zhu, or Ma Xun. Grows in valleys and hills of Mount Tai. Harvested after the Beginning of Spring, dried in the shade. [Note: The *Shennong Bencao Jing* lists "Nü Wei" but not "Wei Rui". The *Mingyi Bielu* lists "Wei Rui" but not "Nü Wei", yet their uses are identical. It is suspected that "Nü Wei" is indeed "Wei Rui", differing only in name. It is now available everywhere; its root resembles Huang Jing but with slight differences. Practitioners of dietary therapy also use it. Currently, the market offers another substance whose root resembles the stem of Duanxuan, with a very bitter taste, claimed to be the root of Nü Qing from Jingzhou. However, formulas for treating dysentery often use Nü Wei, whereas this text contains no mention of stopping diarrhea, leading to suspicion that this is incorrect. Wei Rui is also primarily used to regulate various mineral drugs; when people experience disharmony after taking mineral drugs, boiling its juice for drinking suffices.] (*Daguan* Vol. 6, *Zhenghe* p. 154)

Sweet in taste, neutral in nature, non-toxic. It mainly tonifies the middle jiao, benefits qi, dispels wind-dampness, and calms the five zang organs. Long-term consumption lightens the body, extends longevity, and prevents hunger. Also known as Chong Lou, Tu Zhu, Ji Ge, Qiu Qiong, or Lu Zhu. Grows in valleys; roots harvested in February, dried in the shade. Now available everywhere. Sprouts begin in February. One stem bears many leaves; leaf shape resembles bamboo but is shorter. The root resembles Wei Rui. The root of Wei Rui resembles that of Di (reed) and Changpu, having nodes and being straight; the root of Huang Jing resembles Jiujiao and Huanglian, having large nodes and being uneven. Although dry, both are soft and oily/lubricated. Secular medical formulas do not use this herb, while the *Xianjing* notes its stems are not purple and flowers are not yellow as peculiarities, causing confusion among people. Their categories are actually distinct, leading to opposite effects on life and death, which is a strange matter. (*Daguan* Vol. 6, *Zhenghe* p. 142)

Sweet and bitter in taste, cold in nature, non-toxic. It treats fractures, severed tendons, internal injuries, expels blood bi (obstruction), fills the marrow, and promotes muscle growth. Decoction removes cold-heat alternations, accumulations, and bi-syndrome. It treats the five labors and seven injuries in men, and internal injury, uterine leakage, bleeding, breaking of evil blood, hematuria, unblocking of the large and small intestines, removal of retained food in the stomach, restoration of strength, tonification of internal deficiencies of the five zang organs, unblocking of blood vessels, benefitting qi and strength, and improving hearing and vision. Fresh material is particularly effective. Sheng Dihuang (Fresh Rehmannia Root) is greatly cold. It treats metrorrhagia and hemorrhage that does not stop in women, postpartum blood rushing to the heart causing chest tightness and syncope, trauma-induced fetal movement and bleeding, retained placenta; falls, fractures, stasis blood, retention of blood, epistaxis, hematemesis. All are treated by crushing and administering as a decoction. Long-term consumption lightens the body and delays aging. Also known as Di Sui, , or Qi. Best sourced from yellow soil in rivers and marshes of Xianyang. Roots harvested in February and August, dried in the shade. (Good when combined with Maidong and clear wine; incompatible with Beimu; fears Wuyi.) Xianyang is Chang'an. Those growing in Weicheng produce seeds resembling wheat. Used in Huainan Qijing San. Among these, Gan Dihuang (Dried Rehmannia Root) from Pengcheng is considered best, followed by Liyang; currently, those from Banqiao in Jiangning are superior. There is a specific method for making dried forms: crushing juice and steaming requires considerable effort; however, this text only mentions drying in the shade, and the color and taste differ significantly, raising concerns about errors in the steaming process. During times of high value, some used Niuxi and Wei Rui to counterfeit it, which people could not distinguish. The *Xianjing* also recommends it for dietary therapy, but dosage should be reduced; one jin yields only ten liang of powder, so usage amounts should be increased. (*Daguan* Vol. 6, *Zhenghe* p. 149)