味咸。
《珍》云∶瘰 ，非此不能除。
《本草》云∶味咸、苦、大寒。无毒。主大毒热，心腹烦满，水和服之取吐。又主牛马
急黄，黑汗，水研三、二两，灌之，立瘥。
《日华子》云∶治风 牙齿痛，杀火毒并面毒。
《海药》云∶主风疳 ，齿牙疼痛，骨槽风劳。能软一切物。多服，令人吐也。又为金
银焊药。
《时习》云∶根暖，无毒。研汁，治小儿天吊，惊痫客忤，及敷鹅口疮，大效。
气温，味甘，气浓，阳也。无毒。
《珍》云∶味甘，补经不足，以缓阴血。
《液》云∶主养脾气，补津液，强志。三年陈者，核中仁，主腹痛，恶气卒疰忤，治心
悬。经云∶助十二经脉，治心腹邪气，和百药，通九窍，补不足气。生者多食，令人腹胀注
泄。蒸熟食，补肠胃，肥中益气。中满者勿食甘，甘者令人中满，故大建中汤，心下痞者，
减饴、枣，与甘草同例。
味甘、辛。
多食，令人多寒热，羸瘦者不可食。叶，覆麻黄能令出汗。生河东平泽，杀乌头毒。
气温，味微苦。辛而苦，味浓，阴也。无毒。
《象》云∶能益气，加青皮，减半，去滞气，推陈致新。若补脾胃，不去白；若调理胸
中肺气，须去白。
《心》云∶导胸中滞气，除客气。有白术，则补脾胃；无白术，则泻脾胃。然勿多用也
。
《珍》云∶益气利肺。有甘草，则补肺；无甘草，则泻肺。
《本草》云∶主胸中痰热、逆气，利水谷。下气，止呕咳。除膀胱留热、停水、五淋，
利小便。主脾不能消谷，气冲胸中，吐逆霍乱。止泻，去寸白虫。能除痰，解酒毒。海藏治
酒毒，葛根陈皮茯苓甘草生姜汤。手太阴气逆，上而不下，宜以此顺之。陈皮、白檀为之使
。其芳香之气，清奇之味，可以夺橙也。
Salty.
*Zhen Zhen Nang* states: For scrofula (tuberculous lymphadenitis of the neck), this herb is indispensable for elimination.
*Ben Cao* states: Salty, bitter, extremely cold in nature. Non-toxic. It treats severe toxic heat and fullness with vexation in the heart and abdomen; when mixed with water and taken orally, it induces vomiting. It also treats acute jaundice in cattle and horses accompanied by black sweat; grinding three to two liang of the herb with water and administering it results in immediate recovery.
*Ri Hua Zi* states: It treats wind-induced toothache and eliminates fire toxins and facial toxins.
*Hai Yao Ben Cao* states: It treats wind-related gan syndrome (pediatric malnutrition with oral lesions), toothache, and bone cavity wind-lao (chronic osteomyelitis or jaw inflammation). It can soften all substances. Excessive consumption causes vomiting. It is also used as a fluxive agent for welding gold and silver.
*Shi Xi* states: The root is warm in nature and non-toxic. Grinding it to extract juice treats infantian diao (convulsions), jing xian ke wu (sudden fright spasms), and applying it externally treats e kou chuang (infantile oral candidiasis), with significant efficacy.
Warm in nature, sweet in flavor, dense in qi, belonging to Yang. Non-toxic.
*Zhen Zhen Nang* states: Sweet in flavor, it supplements insufficiency in the meridians and moderates Yin blood.
*Tang Ye Ben Cao* states: It primarily nourishes Spleen qi, replenishes body fluids, and strengthens willpower. The kernels within the seeds of three-year-old aged peel treat abdominal pain, sudden invasion of malignant qi (gu zhu ke wu), and "heart hanging" sensation (empty discomfort in the heart). The Classics state: It assists the twelve meridians, treats evil qi in the heart and abdomen, harmonizes hundred herbs, opens the nine orifices, and supplements insufficient qi. Consuming raw forms excessively causes abdominal distension and diarrhea. Steamed and cooked, it tonifies the intestines and stomach, thickens the middle jiao, and benefits qi. Those with middle jiao fullness should avoid sweet flavors, as sweetness causes middle jiao fullness; thus, in Da Jian Zhong Tang, if there is epigastric stuffiness, Yi Tang (maltose) and dates are reduced, following the same principle as Gan Cao (Licorice Root).
Sweet and pungent.
Excessive consumption causes frequent chills and fever; emaciated individuals should not consume it. The leaves, when covering Ephedrae Herba (Mahuang), induce sweating. It grows in the plains and marshes of Hedong and can neutralize Aconitum carmichaelii (Wutou) toxicity.
Warm in nature, slightly bitter in flavor. Pungent and bitter, dense in flavor, belonging to Yin. Non-toxic.
*Xiang* states: It benefits qi. When added with Qing Pi (Aurantii Fructus Perforatus), halving the dosage removes stagnant qi, pushing out the old and generating the new. To tonify the Spleen and Stomach, do not remove the white pith; to regulate Lung qi in the chest, the white pith must be removed.
*Xin* states: It guides stagnant qi in the chest and expels external pathogenic factors. With Bai Zhu (Atractylodis Macrocephalae Rhizoma), it tonifies the Spleen and Stomach; without Bai Zhu, it purges the Spleen and Stomach. However, it should not be used in large doses.
*Zhen* states: It benefits qi and promotes Lung function. With Gan Cao (Glycyrrhizae Radix et Rhizoma), it tonifies the Lung; without Gan Cao, it purges the Lung.
*Ben Cao* states: It treats phlegm-heat and rebellious qi in the chest, promotes the metabolism of water and grain. It directs qi downward, stops vomiting and coughing. It eliminates residual heat and retained water in the Bladder, treats the five types of strangury (wulin), and promotes urination. It treats the Spleen's inability to digest food, qi rushing to the chest, vomiting, and cholera-like disorder. It stops diarrhea and expels Taenia saginata (pinworm/roundworm). It resolves phlegm and detoxifies alcohol. Hai Zang treated alcohol toxicity using Ge Gen Chen Pi Fu Ling Gan Cao Sheng Jiang Tang (Kudzu Root, Tangerine Peel, Poria, Licorice Root, and Fresh Ginger Decoction). For rebellious Qi of the Hand-Taiyin channel ascending without descending, this herb should be used to smooth it. Chen Pi (Tangerine Peel) and Bai Tan (Santalum album) serve as its guides. Its aromatic qi and unique flavor can surpass that of oranges.