甘，平，滑。
微，辛，平。叶并花入药。
甘，平，微寒。花小色黄，嚼之甘甜酒润焙。
缪仲醇曰∶形与芫花相似，但芫花狭小，而密蒙差大，为异用者，宜详辨之。
微、苦，凉。叶并木皮入药。
微苦，平。叶及实入药。实酒浸一宿，擦去皮，蒸透，晒干，为末。
女贞、冬青、枸骨三木颇相类，惟以叶微圆而子赤者为冬青，叶长而子黑者为女贞，浓
硬有
无故而得此隆
苦，寒，有毒。形如鸡骨，色如鸡子黄者佳。酒浸一宿，切薄片，慢火炒透。又有醋
者吐人。畏玉札。
忌葱菜、菘菜，伏砒石。○五月采叶，阴干，名蜀漆，辛平有毒。桔梗、栝蒌为使，恶
贯众
蜀漆俗谓之小臭木此也，叶似茗而长大，两两相当，木高丈余，山城州鞍马山特多有之。
按
即此也，人多充
辛、苦，温，有大毒。醋煮数沸，去醋，更以水浸一宿，晒干用，则毒灭也，或以醋
炒者次之，留数年者良，不可近眼。决明为使，反甘草。
芫花，今俗误名紫荆者即此也，小木高二三尺，枝茎紫色，叶似白前及柳叶，根白色如
榆根
也。药肆中都不识
Taste: Sweet; Nature: Neutral; Texture: Slippery.
Taste: Slightly Acrid; Nature: Neutral. Leaves and flowers are used as medicine.
Taste: Sweet; Nature: Neutral and slightly Cold. The flowers are yellowish in color, taste sweet when chewed, moistened with wine, and processed by baking.
Miao Zhongchun stated: (The shape of *Buddleja officinalis* flower bud/Mimenghua) is similar to that of *Daphne genkwa* (Yuanhua), but *Daphne genkwa* is narrow and small, whereas Mimenghua is larger. This distinction should be carefully noted for different uses.
Taste: Sweet, Slightly Salty; Nature: Neutral.
Taste: Sweet, Bitter; Toxicity: Slightly Toxic.
Taste: Sweet, Bitter; Nature: Cool. Seeds, leaves, and bark are used as medicine.
Taste: Slightly Bitter; Nature: Cool. Leaves and bark are used as medicine.
Taste: Slightly Bitter; Nature: Neutral. Leaves and fruits are used as medicine. The fruits are soaked in wine overnight, the skin is rubbed off, steamed thoroughly, dried, and ground into powder.
*Nux-vomica* (Nvzhenzi), *Ilex cornuta* (Gougu), and *Ilex aquifolium* (Dongqing) are quite similar. However, the one with slightly round leaves and red fruits is Dongqing; the one with long leaves and black fruits is Nvzhenzi; [Gougu] has thick, hard [leaves/spines]... (Original text here is incomplete).
Taste: Bitter; Nature: Cold; Toxicity: Toxic. Those resembling chicken bones and having a color like egg yolk are preferred. Soak in wine overnight, slice thinly, and stir-fry thoroughly over low heat. There is also a vinegar-processed version that induces vomiting. It is incompatible with Xionghuang (Realgar).
Contraindicated with scallions, cabbage-family vegetables, and Fu Pishi (Arsenic trioxide). ○ Leaves harvested in May and dried in shade are named Shuqi, Taste: Acrid, Nature: Neutral, Toxicity: Toxic. *Platycodon grandiflorus* (Jiegeng) and *Trichosanthes kirilowii* (Gualou) act as its guides/adjuvants; it is antagonistic to *Cyathula officinalis* (Guanzhong).
Shuqi is commonly known as Xiao Choumu. Its leaves resemble tea leaves but are larger and longer, growing in opposite pairs. The tree can grow over three meters high. It is particularly abundant in Anma Mountain, Shancheng Prefecture.
According to records... (Original text here is incomplete), this is indeed the plant, often used as a substitute for... (Original text here is incomplete).
Taste: Acrid, Bitter; Nature: Warm; Toxicity: Highly Toxic. Boil in vinegar for several boils, discard the vinegar, soak in water overnight, dry, and use; this eliminates toxicity. Vinegar-fried versions are inferior. Stored for several years is better. Avoid contact with eyes. *Cassia obtusifolia* seed (Juemingzi) acts as its guide; it is chemically incompatible with Glycyrrhiza uralensis (Gancao).
*Genkwa flos* (Yuanhua), now commonly misnamed Zijing, is a small shrub two or three feet high. Stems are purple. Leaves resemble those of *Pedicularis resupinata* (Baiqian) and willow. Roots are white, resembling elm roots. They are unrecognized in many pharmacies... (Original text here is incomplete).
Taste: Sweet, Bland; Nature: Neutral. Remove the pericarp membrane and tendons. Use the white, solid parts for best quality. Antagonistic to *Ampelopsis japonica* (Bailian); incompatible with *Pueraria lobata* root (Mumeng - likely a typo for another herb or specific part), *Sanguisorba officinalis* (Diyu), Realgar (Xionghuang), and *Gleditsia sinensis* spine (Qinjia); contraindicated with rice vinegar and acidic foods.