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Zhang Zhongjing, in the *Shanghan Lun* (Treatise on Cold Pathogenic Diseases), stated that "whenever Gancao (Licorice Root) is used, Songcai (Chinese Cabbage) must be avoided," referring to this specific type of Songcai. Its leaves resemble those of Brassica rapa var. parachinensis (Wujing), but are slightly paler in color. The taste is slightly bitter, and the tender leaves are somewhat broad. It is not beneficial for individuals with deficiency of the Middle Jiao (Spleen and Stomach Qi); consuming it may induce a sensation of coldness.

(Similarly resembling Wujing), its leaves have wrinkled veins and are notably darker green, which distinguishes it from common varieties. Both its seeds and seedlings possess a pungent flavor, with the seeds being particularly spicy. Excessive consumption may stir up Wind. A variety known as Zijie (Purple Mustard) is identical in nature; although its purple appearance is attractive and widely consumed, it also has the potential to stir up Wind. Additionally, Baijiezi (White Mustard Seed) is slightly larger than other mustard seeds, white in color, and suitable for medicinal use.

The Tang Dynasty poet Li Bai wrote, "Heavenly horses often carry sprigs of Medicago sativa (Muxu)," referring to this plant. It is abundant in Shaanxi province, where it is fed to cattle and horses; when tender, humans also consume it. It has a slightly sweet and bland taste and should not be eaten in excess, as it promotes the free flow of the Large and Small Intestines. It possesses perennial roots and regenerates after harvesting.

This refers to the seeds of Shuiliao (Polygonum hydropiper / Water Pepper) recorded in Volume XI of the *Shennong Bencao Jing*. When the text mentions Liao, it refers to the stem; here, mentioning "fruit" (seed) refers specifically to the seed. Therefore, the efficacy of the seed is discussed separately, leading to its classification into two distinct entries. In early spring, water is placed in a gourd vessel to moisten the seeds, which are then hung high near a fire to maintain warmth day and night, causing red shoots to sprout. These shoots are harvested as vegetables for inclusion in the Five Pungent Herbs Plate (Wuxin Pan). Another variety, called Shuihong, is similar but grows stems up to one zhang (approx. 3.3 meters) high. The seeds are lightly roasted, ground into a fine powder, and taken with thin wine (2-3 qian) to treat Luoli (Scrofula/Tuberculous lymphadenitis). Long-term administration yields results; once effective, treatment should cease.

Cong (Allium fistulosum / Scallion) is called Congzhen when first sprouting, and produces flowers by summer. Planted in autumn or winter, it is grown in raised furrows and hilled up with soil for winter use, known as Dongcong (Winter Onion), though botanically identical. There is also Longjiaocong (Dragon Horn Onion), where each stem branches like a horn. Those with reddish skin are called Loucong and can be decocted to wash the lower part of the body. The seeds are pungent, black, wrinkled, and divided into three lobes. Generally, this herb functions by dispersing and releasing the exterior; excessive consumption may cloud the spirit and cause mental dullness.

The leaves resemble those of the Golden Lantern flower (Physalis alkekengi) but are narrower and shinier. Hence, ancient poets referred to "Xielu" (Onion Dew), implying that the smooth surface makes dew difficult to retain. The *Qianjin Fang* uses Xiebai (Bulbus Allii Macrostemonis / Garlic Bulb) to treat Lung Qi rebellion manifesting as wheezing and急促 breathing, utilizing its slippery and purgative properties. When mashed together with honey and applied to burns or scalds, it yields very rapid therapeutic effects.