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Tianmingjing (Buddlejae Flos / Scrophulariae Radix - *Note: Historical identification varies, here translated as Tianmingjing*)

Taste is sweet, nature is cold, non-toxic. It primarily treats blood stasis, Xuejia (abdominal masses) in critical condition, lower bleeding, stops bleeding, promotes urination, eliminates small intestinal parasites, removes Bi syndrome (obstruction causing pain/numbness), clears heat accumulation in the chest, relieves thirst and irritability, and induces copious vomiting and purging after drinking water. Long-term use makes the body light and delays aging. Also known as Maijujiang, also known as Hamalan, also known as Shishou, also known as Tianmenjing, also known as Yumenjing. Also known as Zhilu, also known as Chanlulan, also known as Jin. Grows in plains and marshes; harvested in May. (Yuanyi [Moss on walls] serves as its guiding herb.)

Tao Hongjing states: This is what people now call Xi (*phonetic*) Mou (*phonetic*), also called Shou. In summer, the juice is extracted by crushing and taken orally to eliminate febrile diseases. The taste is extremely bitter, yet it is described as sweet, which is likely incorrect. The *Tang Bencao* commentary notes: It is Luhuocao (Deer Revival Herb). The *Mingyi Bie Lu* calls it one name Tiemanjing; southerners call it Disong. Its taste is sweet and pungent, hence the reference to "Jiang" (Ginger). Its shape resembles Lancao (Isatis leaf/plant), hence the name Hamalan; its fragrance resembles orchids, hence the name Chanlulan. It primarily breaks blood, generates flesh, stops thirst, promotes urination, kills three types of parasites, eliminates various toxic swellings, Dingchuang (carbuncles/furuncles), hemorrhoids, and internal penetration from Jinchuang (metal weapon wounds). For body itching and persistent Yin Zhen (urticaria/rash), rubbing it brings immediate relief. Its taste is bitter and foul, whereas Tianmingjing is pungent and fragrant; they are completely dissimilar. Ministers Yu Xi et al. respectfully note according to the Shu Ben Tu Jing: It is Disong. The *Duan Ju Fang* names it Tianwujing, one name Tiemanjing, with similar pronunciation. In summer and autumn, it sends up stalks, resembling Mint quite closely; flowers are purple-white; taste is pungent and fragrant; leaves resemble Songcai (Chinese cabbage) from southern Shanxi. The *Erya* says: , Shishou. The explanation states: It is a medicinal name. One name is Maijujiang. Guo Pu says: In Jiangdong, can be used to stir-fry silkworm pupae. The *Sangcang* says: Stir-fry means to roast. The *Yaoxing Lun* states: Maijujiang, used as an assistant drug, taste is pungent. Treats sores, stops bleeding, and continuous epistaxis. Chen Cangqi states: Tianmingjing, the *Ben Jing* lists one name as Maijujiang. Su Gong says: It is Luhuocao. The *Bie Lu* says: One name Tiemanjing, southerners call it Disong, similar to Manjing (Turnip), hence this name. The *Erya* says: Daju, Qumai. The annotation states: Maijujiang, Qumai, is currently Qumai (Dianthus superbus), but ultimately it is not Maijujiang; the *Erya* annotation is erroneous thus. Tao Gong's annotation on the Diaozhang entry states: There is a herb resembling Yelangya (Wild Wolf's Tooth), with a pungent and foul odor, named Disong, people call it Liujin Cao, primarily treating Jinchuang, stating that Liu Jin once used it. The *Yi Yuan* states: Liu Jin of Qingzhou, during the Yuanjia era of Song, shot a muntjac deer, dissected its five viscera, and stuffed them with this herb; the deer suddenly rose. Liu Jin, surprised, pulled out the herb, and the deer fell again, occurring three times. Liu Jin secretly recorded and cultivated this herb; it primarily treats fractures and injuries with many recoveries, hence named after him. Since it has the name "Reviving Deer," it coincidentally aligns with the story of the muntjac. Both Tao and Su identify it as Disong; since their functions and characteristics are identical, it is definitely not two different substances. The *Tu Jing* states: Tianmingjing grows in plains and marshes; it is now found throughout the Jianghu region. In summer and autumn, it sends up stalks, resembling Mint; flowers are purple-white; leaves are like Songcai but smaller, hence southerners call it Disong. Fragrance resembles orchids, hence named Chanlulan. Shape resembles Lancao, hence named Hamalan. Its taste is sweet and pungent, hence named Maijujiang, one name Shishou. What the *Erya* refers to as Lie Zhen, Shishou is it. People in Jiangdong use it to stir-fry Can Yong (silkworm pupae). This herb is harvested in May. Since it is named Disong, there is another entry for Disong in the Lower Grade materia medica.