一名广术。（音述）生西戎广南诸州。江浙或有之。根如生姜。而术在根下。状如鸡
鸭卵。大小不等。九月采术。
气味苦辛温。阳中之阴。降也。入足厥阴肝经气分。能破气中之血。主治一切气。破
癖冷气。并霍乱冷气。吐酸水。（皆行气之功。多用酒磨。）疗心腹痛。通肝经聚血。丈夫奔
磨）通月经。止扑损痛下血。及内损恶血。（诸本草）治积聚诸
良。（颂）蓬术色黑属血。破
气中之血。入气药发诸香。虽为泻
专治血分之病。姜黄入脾。
兼治
血中之气。蓬术入肝。治气中之血。稍为不同。（濒湖）心腹痛非血气不调。即邪客中焦。
中恶毒瓦斯之为病。先因脏腑壅滞。阴阳乖隔。以致外邪乘之。术气香烈。能调气通窍。窍利
则邪无所容而散矣。（仲淳）得三棱人参陈皮砂仁肉蔻青皮木香麦芽谷芽。消一切停食积聚。
及小儿症癖。久患心脾疼蓬术面裹炮熟。研末。以水与酒醋煎服。立效。冷气抢心切痛。发
即欲死。及久患心腹痛时发者。蓬术醋煮二两。木香煨一两。为末。淡醋汤下半钱。妇人血
〔论〕蓬术之味。苦泄辛散。其气温而通行。故主积聚诸气。乃有谓其益气者。因破气
中之血而然也。夫血泣于气中。则气为之不利。此味既入气药而发诸香。则能疏阳气以达于
阴血。阴血达而气乃益畅。非真有补益之功也。即所治气短不能接续。义亦由之。（下三棱
缪氏云。是物行气破血散结。即有凝滞。亦当与健脾胃补元气药同用。若气血两虚。脾
胃素
〔修治〕陈醋煮熟。锉焙干。或火炮醋炒。得酒醋良。
Also known as Guangzhu. (Pronounced "shu"). It grows in Xirong and various prefectures of Guangnan. There are some occurrences in Jiangsu and Zhejiang. The root resembles ginger, but below the root there are tuberous structures resembling chicken or duck eggs, varying in size. These tubers are harvested in the ninth lunar month.
The flavor is bitter and acrid, the nature is warm. It belongs to Yin within Yang, and its action is descending. It enters the Qi aspect of the Foot Jueyin Liver Meridian. It can break blood stasis caused by Qi stagnation. It mainly treats all kinds of Qi disorders, breaks accumulations and cold Qi, and also treats cold Qi associated with Huoluan (cholera-like syndrome) and vomiting of sour fluid. (These are all effects of promoting Qi movement, often taken after being ground with wine.) It treats heart and abdominal pain, unblocks accumulated blood in the Liver Meridian. For men, it treats Benmo (a condition where Qi rushes from the lower abdomen up to the chest); for women, it regulates menstruation. It stops pain and bleeding due to traumatic injuries, as well as bad blood resulting from internal trauma. (Various Materia Medica texts) state that it is excellent for treating various types of accumulations. (Su Song) Pengzhu has a black color and belongs to the Blood aspect; it breaks blood within Qi. When added to Qi-promoting medicines, it enhances the efficacy of various aromatic herbs. Although it has a purgative nature, it specifically treats diseases of the Blood aspect. Jianghuang (Turmeric Rhizome) enters the Spleen and treats Qi within Blood; Pengzhu enters the Liver and treats Blood within Qi, so they differ slightly. (Li Shizhen/Binhu) Heart and abdominal pain, if not due to Qi and Blood disharmony, is caused by pathogenic factors lodging in the Middle Jiao. This is a disease caused by malignant toxic vapors. Initially, it arises from visceral congestion and separation of Yin and Yang, allowing external pathogens to take advantage. Pengzhu has an intense aromatic odor and can regulate Qi and open orifices. Once the orifices are unblocked, pathogens have no place to reside and dissipate. (Chen Shigong/Zhongchun) Combined with Sanleng (Sparganii Rhizoma), Renshen (Ginseng Radix et Rhizoma), Chenpi (Citri Reticulatae Pericarpium), Sharen (Amomi Fructus), Roukou (Myristicae Semen), Qingpi (Citri Reticulatae Pericarpium Viride), Muxiang (Aucklandiae Radix), Maiya (Hordei Fructus Germinatus), and Guya (Oryzae Fructus Germinatus), it eliminates all kinds of food stagnation and accumulations, as well as pediatric zhengpi (abdominal masses). For those suffering long-term heart and spleen pain, wrap Pengzhu in flour, roast until cooked, grind into powder, and decoct with water, wine, and vinegar for immediate effect. For severe pain caused by cold Qi attacking the heart, where attacks nearly cause death, or for chronic heart and abdominal pain that recurs frequently, decoct two liang of Pengzhu in vinegar, and one liang of roasted Muxiang, grind into powder, and take half a qian with light vinegar soup. Women's blood...
[Discussion] The taste of Pengzhu is bitter (draining) and acrid (dispersing), and its nature is warm and circulating. Therefore, it mainly treats accumulations and various Qi stagnations. Some claim it tonifies Qi, which results from its ability to break blood within Qi. When blood is stagnant within Qi, Qi becomes obstructed. Since this herb, when added to Qi-promoting formulas, enhances various aromatics, it can disperse Yang Qi to reach Yin Blood. Once Yin Blood is reached, Qi flow becomes smoother. This is not truly a tonic effect. Even the treatment of shortness of breath and inability to sustain breathing follows this principle. (Continuing to Sanleng section) Mu Shi says: This substance moves Qi, breaks Blood, and dissipates nodules. Even if there is stagnation, it should be used together with herbs that strengthen the Spleen and Stomach and tonify Yuan Qi. If both Qi and Blood are deficient, and the Spleen and Stomach are inherently weak...
[Processing] Cook thoroughly with aged vinegar, chop, and bake dry. Or process over fire and stir-fry with vinegar. It works well with the aid of wine and vinegar.