Library

[Shenlu (Ginseng Radix Stump)]
Bitter, warm.

[Huangjing (Polygonati Rhizoma)]
Sweet, slightly warm. Select single-stalked, unbranched rhizomes that are moist in color and soft in texture, with a yellow center and a sweet taste resembling honey. Remove the head (stump), scrape off the skin, apply honey water, and roast. Alternatively, stir-fry with wine or salted wine. Poria (Fuling) serves as an adjuvant. Avoid using together with Testudinis Carapax et Plastrum (Guijia) and Dictamni Cortex (Baixianpi).
Recently, "Fuji Huangjing" produced on Mount Fuji has appeared. It is also found in Kai, Etchu, and other provinces, and is of good quality. However, one must select those that are plump, moist, and sweet. Those that are hard and brittle when broken or have excessive branching are unsuitable for use.

[Gancao (Liquiritiae Radix et Rhizoma)]
Sweet, neutral. Raw form is cold; processed (roasted with honey) form is warm. Select thick rhizomes with tight grain, scrape off the skin. To tonify the Middle Jiao, use roasted Gancao; to clear fire, use raw Gancao. The tips and heads should be used raw. Atractylodis Macrocephalae Rhizoma (Baizhu) and Sophorae Flavescentis Radix (Kushen) serve as adjuvants. Avoid using together with Polygalae Radix (Yuanzhi). It is incompatible with Euphorbiae Pekinensis Radix (Daji), Genkwa Flos (Yuanhua), Kansui Radix (Gansui), and Sargassum (Haizao). Avoid consuming pork.
Currently, Gancao grows in mountains throughout the Kuizhou region.

[Shashen (Adenophorae Radix)]
Bland, sweet, slightly cold. Remove the stump and cut into pieces before use. Avoid using together with Stephaniae Tetrandrae Radix (Fangji). It is incompatible with Veratris Radix (Lilu).
What is currently marketed as "Xianzhong Renshen" is actually Shashen. In markets, some mistakenly identify Qini (Nemopanthi Caulis) as another variety and use the roots of vine-like Adenophora to pass off as Shashen; users should exercise caution. Additionally, there is Tang Shashen, which is steamed and processed, known as Zisha Shen. Using this to substitute for genuine Renshen is indeed insufficient for its intended therapeutic role. Shashen is widely available; it is best harvested in the eighth and ninth lunar months. There is also Xiye Shashen (fine-leaved Shashen), which appears to be a variant of the same species.

[Qini (Nemopanthi Caulis)]
Sweet, cold. Remove the stump before use.
In markets, some use Shashen to impersonate Qini, but this is not true Qini. It is abundant in Shika Mountain, Tanago Province. Details can be found in *Caibao Dueduan* (Independent Judgment on Herb Collection).

[Baiji (Bletillae Rhizoma)]
Bitter, acrid, neutral. Remove the stump and lightly stir-fry. It is inhibited by Bletillae Rhizoma (note: likely refers to self-incompatibility or specific interaction context, though Baiji is Bletilla) and Gentianae Radix. It mitigates arsenic toxicity. Avoid consuming pork.

[Dihuang (Rehmanniae Radix)]
Sweet, neutral. Wash, cut into pieces, and lightly stir-fry. Alternatively, scrape off the nodal skin with a bamboo knife, soak in honey water, steam, and bake before use. It is inhibited by saline substances.
Some in the market refer to it as "Dihuang-style Huangjing," indicating it is Huangjing. Large, plump, and moist specimens are preferred. Those harvested in summer are unsuitable. According to records, Weirui (Polygonati Odorati Rhizoma) boosts Yang Qi, similar to Renshen...

[Weirui (Polygonati Odorati Rhizoma)]
Sweet, neutral. After nine cycles of steaming and sun-drying, the taste becomes very sweet and pleasant. Those consuming Huangjing should avoid eating plum fruits.
The shoots and leaves resemble Huangjing; the root resembles Baiji. It grows mostly in northern mountains. Large plants have shoots five to six chi high, and roots the size of a fist.