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Baihua Fangfeng (White-flowered Saposhnikovia Root), with a sweet taste and neutral nature, is non-toxic. It treats severe wind-induced dizziness and headache, aversion to wind, blindness caused by wind pathogens preventing vision, and joint pain throughout the body due to the spread of wind pathogens. Long-term consumption lightens the body.
── Template Volume Eight

Chuanzhi Fangfeng (Branching Saposhnikovia Root), with a pungent taste and neutral nature. It treats dizziness, dispels wind and clears heat, and reduces toxicity. Decoction for external washing is most effective for treating tinea and scabies.
── Template Volume Eight

Tu Qiannianjian (Radix Dipsaci / Spine-daisy Root), also known as Wufanzi, Qinniandai, or Mifangu, is the root of the Wufan fruit. It has a sour taste and warm nature. It treats damage to tendons caused by cold-dampness. This herb can soothe meridians and activate collaterals, treating tendon spasms and bone pain, flaccidity caused by phlegm-fire, hemiplegia, stubborn numbness in hands and feet, and foot pain. Wine is used as an adjuvant. Divine Adjuvant Medicinal Wine Formula: Qiannianjian, Zuandifeng, Shinanteng, Niuxi, Qin Gui, Mugua. The above herbs are soaked in wine. Leaves applied topically reduce wind. For palpitations and restless sleep, harvesting the fruit and decocting it for oral administration brings immediate recovery.
── Congben Volume Middle

Wufanzi, with a sweet and sour taste. Harvest the fruit, dry it in the sun, and keep it for use. Long-term consumption darkens gray hair and beard.
── Wuben Volume One Lower

Shihua (Persimmon Flower), with a sweet taste and neutral nature, comes in many varieties. Its nature enters the Spleen and Lung meridians, moistening the five zang organs. It treats all types of vomiting and acid regurgitation. Jinshi (Golden Persimmon) treats retrograde vomiting; Mishì (Rice Persimmon) treats lower intestinal bleeding; Shuishi (Water Persimmon) treats cough with sputum. Alternatively, dried persimmons can be burned to ash while retaining their properties, formed into honey pills, and taken with warm water.
Shishuang (Persimmon Frost) treats qi obstruction and blockage; Shidi (Persimmon Calyx) treats qi obstruction and retrograde vomiting; Shipi (Persimmon Peel) applied topically treats carbuncles and unclassified swelling/toxins. Leaves after frost applied topically treat sores. Flowers dried and powdered are used for applying to ruptured smallpox lesions. Bark mixed with Musk (1 qian) wrapped around the abdomen treats Yin syndromes.
Jinshi, with a sweet taste. Commonly called Niuxinshi (Ox-heart Persimmon). Harvest hundreds or thousands of these fruits, dry them in the sun, refine honey with fire, and form pills the size of marbles. Take one pill each time, washed down with boiled water.
── Wuben Volume One Lower

Shi (Persimmon), with a sweet and astringent taste, warm nature, and non-toxic. It harmonizes the spleen, moistens the lungs and heart, opens the nose and ears, resolves phlegm and stops cough, quenches thirst, clears water-heat, and stops bleeding. Those roasted over fire to make cakes have a warm nature. They can stop dysentery, moisten the throat, clear the voice, and kill parasites. Excessive consumption removes facial spots and stagnant blood in the abdomen.
There are Huangshi (Yellow Persimmon), Hongshi (Red Persimmon), [Missing Character] Shi, Zhushi (Vermilion Persimmon), and Nainiusi (Milk Persimmon); their nature is cold, so they should not be eaten in excess. Lvshi (Green Persimmon) is cold, clears stomach heat, and promotes urination. Shishuang (Persimmon Frost) resolves phlegm and stops cough; it is contraindicated to consume together with crab.
── Template Volume Nine