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Bitter, slightly cold. Remove the stems and use only the leaves.

Artemisia capillaris (Yinchen Hao) does not wither in winter; it grows from old stalks. In winter and spring, its stems and leaves are white; by summer, they turn green. This is what people now call "Bin Ai" (Coastal Mugwort).

Bitter and cold. Use the leaves. Soak in urine of a young boy for one day and night, then dry in the sun for use. The roots, stems, seeds, and leaves must not be used together; if used together, they may exacerbate chronic diseases. It can be processed to neutralize Sulfur (Liu Huang).

Common mugworts are pale green, whereas this species is vibrant green. When other mugworts turn yellow in autumn, this one remains green, hence it is called Qing Hao (Green Wormwood). Its aroma is fragrant, so it is also known as Xiang Hao (Fragrant Mugwort).

Yellow flowers.

Qing Hao is not...

Sweet, level. Harvested in the fourth and fifth lunar months.

The leaves of Bai Hao (White Mugwort) resemble those of Artemisia lavandulaefolia but do not grow opposite on the stem. The leaves are entirely white, appearing whitish throughout the four seasons. In autumn, it blooms with small white flowers resembling chrysanthemums. It grows abundantly on sandy or rocky terrain. People now call...

Bitter and pungent, slightly warm. Dried in the shade. Processed with Semen Persicae (Jing Shi) and Coicis Semen (Yiyi Ren) as guiding herbs.

This is Leonurus japonicus (Yimu Cao), pungent and slightly bitter. It can be processed to neutralize Sulfur, Realgar (Cishi), and Arsenolite (Pishi).

Sweet and pungent, slightly warm. Lightly stir-fried until fragrant. Processed with ash to neutralize Sulfur.

Bitter and pungent, cold. Processed with Trichosanthes root (Tugua) as a guide. It can neutralize Cinnabar (Hongsha).

People nowadays mistakenly identify [a certain herb] as Prunella vulgaris (Xiakucao), which is incorrect.

Bitter, warm. The stems, leaves, flowers, and seeds are all usable. Steamed with wine, then dried.

Salty and sweet, slightly warm, slightly toxic. Remove the skin and pedicels, lightly roast.

Bitter, slightly cold. Before use, heat an iron mortar and pestle until red-hot, then pound the herb.

Sweet, cool. Used after stir-frying. Flowers are used after roasting. Avoid fishy odors and pork.

Pungent, sweet, bitter, warm. Best administered with wine.

Bitter and sweet, warm. Washed with wine or mixed with urine of a young boy, then lightly stir-fried.

Bitter and sweet, warm. Processing method is the same as Daji (Taraxaci Radix).

Bitter and pungent, slightly warm. Soaked in wine, then roasted. Guided by Rehmanniae Radix (Dihuang). Averse to Polyporus (Leiwuan).

Li Shizhen stated: There are various explanations for Xuduan (Dipsaci Radix). Tong Jun described it as a climbing plant with leaves resembling Perilla (Ren). Li Dangzhi and Fan Wang both identified it as Hujì (Cirsii Japonici Herba). Ri Huaizi described it as... It is difficult to rely on these accounts. However, since the Han Dynasty... it should be considered correct. The Xuduan currently in use comes from [a specific region]. Those who claim it is Nan Xuduan (Southern Xuduan) lack evidence. It is likely that... Xuduan, commonly known in folklore as Wuliecao (Dancing Grass), sprouts in autumn and winter. The stems are quadrangular. The leaves resemble Pogostemon cablin (Huoxiang) and are similar to Boehmeria nivea (Zhuma), growing in opposite pairs. The roots sold as such are often those of Daji (Taraxaci Radix) and Xiaoji (Cirsii Japonici Radix).