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Kelp, Bu Kun

Sargassum (Haizao)
Taste: Bitter, Salty. Nature: Cold. Non-toxic. Some say: Slightly toxic. Grown in the East Sea, leaves resemble duckweed and algae. Roots attach to stones at the bottom of water, stems like messy hair and black. Harvested on the Qixi Festival (7th day of the 7th lunar month), its nature counteracts Licorice Root (Gancao). Treats scrofula (neck lymph node tuberculosis), eliminates goiter cysts (thyroid swelling). Promotes urination, treats urinary retention turning into strangury, drains water qi, removes distension and edema. Expels various evil spirits and demons, stops hernia pain in one side. Additionally, the coarsely grown variety is named Kelp (Haidai). Soft like thatch, suitable for tying objects; in medicine, it often shares the same efficacy as Sargassum. Dissolves nodules and softens hardness, both showing miraculous effects.
(Chen Momo) Commentary: When Ying Qi (Nutritive Qi) does not flow smoothly, sores and swellings form externally. If hard and unruptured, relying on this herb can dissipate them. Generally, these three herbs all have a salty taste. The Classics state: "Salty can soften hardness." Accordingly, nothing fails to rupture, no swelling fails to subside.

Shu Qi
Dichroa Root (Changshan)
Taste: Bitter, Pungent. Nature: Cold. Non-toxic. Abundant in Sichuan and Shu regions, also found in Hubei and Zhejiang. Select those resembling chicken bones for effective medicinal use. Avoid cruciferous vegetables (Songcai), chicken meat, and green onions; fear Aragonite (Yuzha); do not let them come into contact. Exceptionally effective in arresting warm malaria and vomiting phlegm foam; immediately effective in resolving cold damage (Shanghan) and driving out chills and fever. Can expel water distension, eliminate ghost-gu poisoning. Do not swallow while boiling hot; must be exposed to dew overnight. (When taking this herb, it must be decocted thoroughly the previous evening, left open-air overnight, and taken only the next morning.) Completely contraindicated for elderly patients with chronic diseases; lightly decocted for those who are emaciated and slightly deficient. Because its nature is fierce and violent, driving out pathogens very swiftly, its merits cannot cover its faults. The young shoot is named Shu Qi, taste bitter and purely Yang. Harvested in May and dried in shade; when used, it should be paired with Trichosanthes Root (Gualou) and Platycodon Root (Jiegeng). Disperses misplaced Fire Evil, breaks abscesses, masses, and hard accumulations. Eliminates epigastric fullness and凝结 accumulations, expels gu poison and ghost-zhu (infectious diseases). Treats chronic malaria, regulates cough and rebellious Qi. Do not take in large doses; also guard against nausea and vomiting.

Kansui Root (Gansui)
Taste: Bitter, Sweet. Nature: Very Cold. Toxic. Mostly produced in valleys west of Beijing and Sichuan; roots harvested in February and dried in shade. Shape resembles linked pearls; when used, it pairs well with Melon Peduncle (Gua Di). Incompatible with Licorice Root (Gancao); antagonistic with Polygala Root (Yuanzhi). Breaks hard masses and accumulations like magic, immediately reduces facial and ocular edema. For food stagnation in the stomach, this herb drives it out. For water accumulation in the chest, only this herb can resolve it. Because its Qi penetrates directly to the site of accumulation, it specializes in draining water and attacking blockages, with diuresis exiting through the bowel (Gu Dao). When using, exercise caution; never administer recklessly.