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Pungent, neutral, sweet and cold. Wash with water before use.
For medicinal use, Jianlan Ye (Jian Orchid Leaf) should be selected. As Zhu Zhenheng stated, this herb is very effective in dispersing long-standing stagnant qi. Another type of medicinal material, for unknown reasons,

Sweet, neutral, warm. Wash with water; used for fu-zhi (mineral processing) of Sanhuang (Three Yellows) and Zhusha (Cinnabar).

Pungent and sweet, neutral.

Sweet, bitter, and pungent, slightly warm. Fangji (Stephaniae Tetrandrae Radix) serves as the guiding herb.
Lancao (Orchid Herb) and Zelan (Agastache Herb) are of the same category but differ in cultivation; both grow in damp places near water. The distinction lies in Lancao having round stems, long nodes, and smooth leaves with lobes. Lei Xiao's

Pungent, neutral. The root and leaf are the same. This refers to the current Fei Juhua (Red Chrysanthemum).

Pungent, slightly warm. Avoid fire roasting and sun drying. Remove the stem and use only the leaves and stamens. (This is the superior grade of Changdao Xiangru / Long-knife Mosla Herb)

Pungent, warm. Remove the stalks and use only the leaves. According to Mint (Bohe) and Perilla Nankinensis (Shuisu), both are referred to as Longnao Bohe (Brain Mint); these two share the same name. Currently, there are two types of mint growing in clusters; the one named Longnao Bohe is the authentic variety.

Pungent and sweet, neutral and warm. Resembles wheat grains; suitable for culinary use.

Resembles cypress seeds, splitting into eight segments. It has a hot nature and is not suitable for food. It works well with wine; stir-fry until yellow before use. With salt, it enters the Kidney channel. Many items sold in pharmacies are counterfeit, made by cutting off the middle part of Shiyimi (likely a typo for a specific plant or substance, possibly referring to a toxic look-alike) and mixing it with large amounts of incense to mimic authenticity. Shiyimi is toxic and can be fatal; careful identification is required during use.

Bitter and pungent, cold. Harvest in March; process with sulfur (fu-lihuang).

Pungent, slightly warm. Harvest during the peak season of May and June.
Shuisu (Perilla Nankinensis) has square, hollow stems. The leaves resemble Huoxiang (Patchouli) but are slightly longer, with fine teeth and tender texture, green in color, growing opposite each other on the node. The aroma is very pungent. It flowers into spikes in June and July.

Sweet and slightly bitter, neutral. Avoid fire; remove the pedicel. Baizhu (Atractylodis Macrocephalae Rhizoma), Gouqigen (Lycii Radicis Cortex), and Sangbaipi (Mori Cortex) serve as guiding herbs.
Li Binhu stated: "Benjing" states that Chrysanthemum tastes bitter, while "Bielu" states it tastes sweet. Various schools consider the sweet variety as Ju (Chrysanthemum) and the bitter variety as Ku Yi (Bitter Mugwort-like flower). Only the sweet variety is suitable for medicinal use.
Only the sweet Chrysanthemum variety is edible.
The best among them is particularly good. Based on these two statements, it implies that within the Chrysanthemum genus, there are naturally sweet and bitter varieties, specifically the Ku Yi.

Bitter, pungent, and warm. Select clean leaves, winnow to remove dust and debris, pound thoroughly in a stone mortar, remove dregs, and continue pounding until soft and cotton-like. This is called cooked Ai Ye (Mugwort Leaf). If raw Ai Ye is used for moxibustion, it may harm the body.
Dry it or dry it on a tile. Grind it.
According to "Rongzhai Suibi": Ai Ye is difficult to grind finely. If three to five slices of Baifuling (Poria) are added during grinding, it quickly becomes a fine powder, which is quite remarkable. However, it is feared that this is due to the Ai Ye being processed/prepared.