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[Mi Wu]
Taste: Pungent. Temperature: Warm. Indications: Cough with rebellious Qi (Ke Ni), stabilizes惊气 (Jing Qi, startle Qi), expels evil influences, removes Gu poison and Gui Zhu disease (a condition characterized by emaciation and abdominal pain), eliminates three types of parasites (San Chong). Long-term consumption promotes spiritual clarity. Alternative name: Wei Wu. Habitat: Rivers and marshes.

Wu Pu states: Mi Wu is also known as Xiong (cited from Taiping Yulan).

Mingyi Bie Lu states: Also known as Jiang Li, which is the seedling of Xiong. It grows in Yongzhou and Yuanju. The leaves are harvested in the fourth and fifth months and dried in the sun.

Textual Research: Shuowen Jiezi states: "Mi" refers to Mi Wu. "Li" refers to Jiang Li, which is Mi Wu. Erya states: Jin Su is Mi Wu. Guo Pu comments: It is an aromatic herb with small leaves resembling those of Wei. Huainanzi states: It resembles Shechuangzi (Cnidium fruit). Shanhaijing states: Its odor is like Mi Wu. Sima Xiangru's fu mentions Jiangli and Mi Wu. Sima Zhen cites Fan Guang saying: Liben is also called Mi Wu; its root is named Le Zhi.

[Huang Lian]
Taste: Bitter. Temperature: Cold. Indications: Heat-related eye pain, tearing, improves vision (Taiping Yulan cites: treats injury to the genitalia; this phrase is absent in the Daguan Bencao edition), intestinal stagnation, abdominal pain with diarrhea, swelling and pain in the female vulva. Long-term consumption enhances memory and prevents forgetfulness. Alternative name: Wang Lian. Habitat: Rivers and valleys.

Wu Pu states: Huang Lian. Shen Nong, Qibo, Huangdi, and Leigong consider it: Bitter, non-toxic. Li Shi considers it: Slightly cold. Some grow on the sunny slopes of Shujun and Mount Tai (cited from Taiping Yulan).

Mingyi Bie Lu states: Grows in Wuyang, Shujun, and Mount Tai. Harvested in the second and eighth months.

Textual Research: Guangya states: Wang Lian is Huang Lian. Fanzi Jiran states: Huang Lian comes from Shujun; those that are yellow, plump, and hard are of superior quality.

[Luo Shi]
Taste: Bitter. Temperature: Warm. Indications: Wind-heat, necrotic muscle tissue, sores and traumatic injuries, dry mouth, scorched tongue, persistent abscesses/swellings, swelling of the throat and tongue making it difficult to swallow fluids. Long-term consumption lightens the body, improves vision, adds luster, enhances complexion, prevents aging, and prolongs life. Alternative name: Shi Ling. Habitat: Rivers and valleys.

Wu Pu states: Luo Shi is also known as Lin Shi, Ming Shi, Xian Shi, Yunhua, Yunzhu, Yunying, and Yundan. Shen Nong considers it: Bitter, slightly warm. Leigong considers it: Bitter, non-toxic. Bian Que and Tongjun consider it: Sweet, non-toxic. Li Shi considers it: Slightly cold. It is regarded as a Sovereign drug (Jun Yao). It can be harvested at any time (cited from Taiping Yulan).

Mingyi Bie Lu states: Also known as Shi Cuo, Lüe Shi, Ming Shi, Ling Shi, and Xian Shi. It grows on the shady sides of Mount Tai or rocky mountains, or on high mountain rocks, or near human habitations. Harvested in the first month.

Textual Research: Xishan Jing states: Shangshen Mountain has many Geshi (hard stones); it is suspected to be this plant. Guo Pu comments: "Ge" refers to large, rugged stones; this interpretation is incorrect. Tang Bencao commentary states: Commonly known as Naidong; people in southern mountains call it Shixue (Stone Blood) because it envelops stones and trees while growing, hence the name Luoshi. Bie Lu calls it Shilong Teng (Stone Dragon Vine), considering specimens growing on stones to be of superior quality.