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Wuweizi (Schisandrae Chinensis Fructus)

Taste: Sour. Nature: Warm. Toxicity: Non-toxic. Main actions: Tonifies Qi, treats cough and rebellious Qi (coughing and wheezing), addresses emaciation and weakness due to labor injury, supplements deficiencies, strengthens Yin, benefits male essence, nourishes the Five Zang organs, clears heat, and promotes muscle growth in the Yin region. Also known as Huiji. Also known as Xuanji. Grows in the valleys of Qishan and Daijun. Harvest the fruit in August and dry in the shade. (Cistanche Herba serves as its guiding herb; it is incompatible with Polyporus (Weirui); it can overcome the toxicity of Aconitum Carminelatum (Wutou).)

Tao Hongjing stated: The best quality now comes from Goryeo, which has thick flesh and a sweet-sour taste; next are those from Qingzhou and Yizhou, which are overly sour, and their seeds resemble pig kidneys. There are also some from Jianping with less flesh and dissimilar seed shapes, tasting bitter, but they are still considered good medicine. This drug is often moist and pasty; it must be exposed to intense sunlight before it can be pounded and sifted. It is also required in Daoist prescriptions. Tang Ben Zhu noted: Wuweizi has a sweet and sour taste in the skin and flesh, a pungent and bitter taste in the core, and overall possesses a salty taste, thus possessing all five flavors. The "Shennong Ben Cao Jing" states: It tastes sour, and wood should precede the other four elements in the Five Phases. Its leaves resemble apricot leaves but are larger, growing as vines on trees. The fruit forms chambers like Malva verticillata, about the size of a mung bean. One variety grows in Puzhou and Lantian mountains. Currently, Hezhong Prefecture offers it as annual tribute. Minister Yuxi et al., according to the Shu Ben Tu Jing, stated: The stem is reddish, grows as a vine, flowers are yellow-white, turning green when fresh and purple when ripe; those with a sweet taste are superior. Harvest the seeds in August and dry in the sun. The "Erya" states: Yingyu, i.e., Wuweizi. Commentary: Wuweizi. Grows as a vine, fruits cluster at the stem tip. Sub-commentary: Also known as Yingyu, also known as Xuanji. The "Yaoxing Lun" stated: Wuweizi is the Sovereign herb. It regulates Qi in the middle and lower jiao, stops vomiting and rebellion, tonifies various deficiency consumptions, makes the body lustrous, and clears hot qi. For patients with deficiency accompanied by Qi stagnation and cough, add this herb. Ri Huazi stated: Brightens the eyes, warms the Water Zang (Kidney), treats wind descending Qi, aids digestion, treats cholera with spasms, fixed masses, running piglet syndrome, cold qi, reduces edema, treats regurgitation, abdominal distension, quenches thirst, clears vexatious heat, resolves alcohol toxicity, and strengthens sinews and bones.

The "Tu Jing" stated: Wuweizi grows in the valleys of Qishan and Daijun. Currently, it is abundant in Hedong and Shaanxi prefectures, and also found in Hangzhou and Yuezhou. In early spring, shoots emerge, drawing red vines onto tall trees, reaching six or seven chi in length. Leaves are pointed and round, resembling apricot leaves. Yellow-white flowers bloom in March and April, resembling small lotus flowers. Fruits mature in July, about the size of a pea, green when fresh and red-purple when ripe. The "Erya" states: Yingyu, i.e., Wuweizi. Commentary: Wuweizi. Grows as a vine, fruits cluster at the stem tip. Sub-commentary: Also known as Yingyu, also known as Xuanji. There are several varieties currently, generally similar, but those with a sweet taste are preferred. Harvest in August and use after drying in the shade. Another view holds that small, wrinkled, bubbly fruits with a layer of white salt frost possess all five flavors (sour, salty, bitter, pungent, sweet); those with complete flavors are authentic. The "Qianjin Yue Ling" stated: In May, it is advisable to take Wuweizi Decoction. Take one dahe of Wuweizi, pound finely with a wooden mortar and pestle, place in a small porcelain bottle, pour boiling water over it, add a little honey, seal tightly, and leave near fire for a long time until ready to drink.

Lei Gong stated: Any small, wrinkled, bubbly fruits with a layer of white salt frost possess all five flavors (sour, salty, bitter, pungent, sweet); those with complete flavors are authentic. When using, split into two halves with a copper knife, soak in honey and steam from Si hour to Shen hour, then soak in grain wash overnight, and bake dry before use. Baopuzi recorded that Yimenzi took Wuweizi for sixteen years, his face became beautiful like a jade maiden, he was not wetted by water nor burned by fire.

The "Yanyi" stated: Wuweizi is produced from west of Huazhou to Qinzhou. When fruits turn red and ripe, harvest them, steam until soft, grind and filter juice removing seeds, boil down to a thin paste. Add honey according to the degree of sourness and sweetness, heat again until honey is cooked, cool, store in vessels, and prepare as decoction. Patients with Lung deficiency-cold can dissolve it to make decoction and take frequently. Made into candied fruit, it can be sent to distant relatives. The "Ben Jing" describes its nature as warm, but consuming it now often causes deficiency-heat, especially in children. The "Yaoxing Lun" claims it clears hot qi. Ri Huazi said it warms the Water Zang and clears vexatious heat. Later scholars were confused by this. Currently, it is used to treat Lung deficiency-cold, so the claim of clearing vexatious heat is disregarded. It is also used in tonifying lower-jiao formulas. For medicinal use, sun-dry without removing seeds.