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Jinyingzi (Rosa laevigata Fruit)
Taste: sweet, slightly astringent. Nature: neutral, warm. Non-toxic. Grows in clusters along fences and in mountains/wilderness, resembling small pomegranates but slightly longer. Covered with prickles all over, turns red and ripe after frost. Harvest by removing thorns and seeds completely; can be decocted into liquid or made into pills. Astringes essence, treating spontaneous seminal emission and nocturnal emission during sleep; stops frequent urination and bedwetting during sleep. Kills *Taenia solium* (pork tapeworm), cures chronic dysentery. Crushed and juice extracted, has two uses: boiled into thick sugar and added to wine, it makes hair bright yellow; mixed with iron powder and applied, it moistens and blackens beard. Flowers collected also effective for dyeing white hair; root decoction is particularly effective against roundworms. Peel treats leukorrhea and metrorrhagia (profuse uterine bleeding); stir-fried and decocted, it stops bleeding immediately.

Shanzhazhi (Crataegus Pinnatifida Fruit)
Taste: sweet, pungent. Nature: neutral. Non-toxic. Also known as Tangqiuzi, commonly called Shanlihong. Grows along paths in deep valleys, harvested at Start of Autumn. Steamed, pitted, sun-dried, and stored. Benefits children by resolving stagnant food accumulation; supports postpartum women by eliminating lochia pain (postpartum abdominal mass pain). Resolves stagnant blood, regulates sores and ulcers. Moves constrained qi, treats hernia. Strengthens spleen and stomach, drives away distension instantly. Added in small amounts when boiling meat, it becomes tender in moments.

Ganlan (Olive)
Taste: sour, sweet. Nature: warm. Non-toxic. Trees grow in Fujian and Guangdong, resembling *Canarium album* trees. Straight and tall, fruits ripen in late autumn. Resembles raw *Terminalia chebula* fruit, with very few lobes. Chewing releases fragrance throughout the mouth. Excellent for opening appetite and digesting alcohol/food stagnation; wonderful for quenching thirst and detoxifying fish. Swallowing juice removes fish bones stuck in the throat. Decocted and drunk, it resolves various toxins. Zhu Danxi said: "Astringent yet sweet, suitable after drunkenness or overeating." However, its nature is hot; excessive consumption causes upper jiao qi stagnation, which must be noted. Its wood used as a tool to prod fish causes fish to float to the surface. This illustrates mutual antagonism of material natures. (For those poisoned by pufferfish, decocting this and drinking solves the poisoning.)

Putao (Vitis Vinifera Fruit)
Taste: sweet, sour. Nature: neutral. Belongs to Earth, possessing properties of Wood, Water, and Fire. Non-toxic. Zhang Qian introduced cultivation from the Western Regions, bringing it to China. Since then, every province planted and nurtured it. Leaves resemble mulberry leaves but are larger; vines grow extremely long. Fruits resemble horse milk and are round; ripen in autumn, color purple-black or white. Juice fermented into wine becomes more fragrant with age. Drives out water qi, exceptionally effective for urinary retention; treats epidemic febrile diseases, immediate effect for macules/rashes that fail to erupt. Doubles strength and willpower, fattens body and increases starvation resistance. Excessive consumption causes sudden irritability and blurred vision because its nature specifically moves downward through the damp-draining channels. Root boiled into thick decoction, sipped slowly. Removes pregnancy-related fetal qi rushing to the heart; stops vomiting due to severe heat in cholera-like disorders. Vines are hollow and connected, commonly called Mutong. If roots are watered in the evening, water permeates them by morning. Thus, promoting bowel movement is very effective, similar to Tongcao. Wild grapes make especially fragrant and beautiful wine. Long-term consumption also benefits humans.
After the Tongcao entry in Volume II
(Chen Jiamo) Commentary: Should be consulted together.