味苦、辛，寒、微寒，有毒。主伤寒寒热，热发，温疟鬼毒，胸中痰结，吐逆，疗鬼
蛊往来，水胀，洒洒恶寒，鼠 。一名互草。生益州川谷及汉中。八月采根，阴干。（畏玉
札。）
陶隐居云∶出宜都、建平。细实黄者，呼为鸡骨常山，用最胜。唐本注云∶常山，叶似
茗狭
长。茎圆，两叶相当。三月生白花，青萼。五月结实，青圆，三子为房。生山谷间。高者不
过三、四尺。臣禹锡等谨按蜀本图经云∶树高三、四尺，根似荆根，黄色而破，今出金州
、
房州、梁州，五月、六月采叶，名蜀漆也。药性论云∶常山忌葱，味苦，有小毒。治诸疟，
吐痰涎，去寒热。用小麦、竹叶三味合煮，小儿甚良。主疟、洒洒寒热不可进多，令人大吐
，治项下瘤瘿。萧炳云∶得甘草，吐疟。日华子云∶忌菘菜。
图经文具蜀漆条下。
雷公云∶凡使，春采、根、叶，夏秋冬一时，用使酒浸一宿，至明漉出，日干，熬捣，
少用，
勿令老人、久病服之，切忌也。外台秘要∶治疟。常山三两，以浆水三升浸经一宿，煎取一
升
，欲发前顿服，然后微吐。肘后方∶治疟病。常山三两捣末，以鸡子白和丸如桐子大。空腹
三十丸。
衍义曰∶常山，蜀漆根也。亦治疟吐痰，如鸡骨者佳。
Bitter, pungent, cold, slightly cold, toxic. Mainly treats chills and fever caused by Shanghan (Cold Damage), heat attacks, warm malaria, and "ghost toxicity" (diseases attributed to malevolent spirits in ancient times), phlegm accumulation in the chest, vomiting and regurgitation, treating wandering "ghost gu" (parasitic diseases or abdominal masses), hydrops edema, shivering with aversion to cold, and scrofula (tuberculous lymphadenitis of the neck). Also known as Hucao. Grows in valleys of Yizhou and Hanzhong. Roots are harvested in August and dried in the shade. (Avoid using with Yuzha.)
Tao Hongjing stated: It originates from Yidu and Jianping. Those with small, yellow fruits are called Jigu Changshan (Chicken Bone Dichroa) and possess the best medicinal efficacy. The commentary in *Tang Bencao* notes: Changshan leaves resemble tea leaves but are narrower and longer. The stem is round, with pairs of opposite leaves. White flowers bloom in March with green calyxes. Green, round fruits bearing three seeds per locule form in May. It grows in mountain valleys, reaching a height of no more than three to four chi. Minister Yuxi et al. carefully reviewed the *Shu Ben Tu Jing*, stating: The tree is three to four chi tall; the root resembles that of Jingtiao (Pyracantha), is yellow and breaks easily. It is currently produced in Jinzhou, Fangzhou, and Liangzhou. Leaves are harvested in May and June and are named Shuqi. *Yaoxing Lun* states: Changshan is incompatible with green onions; it is bitter and slightly toxic. It treats various types of malaria, expels phlegm and saliva, and eliminates chills and fever. Boiled together with wheat and bamboo leaves, it is particularly effective for children. It primarily treats malaria, shivering chills and fever; excessive dosage causes severe vomiting. It also treats goiter and nodules under the neck. Xiao Bing stated: When combined with Gancao (Licorice Root), it treats malaria-induced vomiting. Rihua Zi stated: Avoid consuming Songcai (Chinese Cabbage).
The content of *Tu Jing* is detailed under the entry for Shuqi.
Lei Gong stated: For preparation, harvest roots and leaves in spring. In summer, autumn, and winter, soak in wine for one night. Strain out the next morning, dry in the sun, stir-fry, and grind. Use sparingly. Do not allow elderly patients or those with chronic illnesses to take it; this is strictly prohibited. *Waitai Miyao*: Treats malaria. Three liang of Changshan are soaked in three sheng of sour water for one night, then decocted to obtain one sheng. Take all at once before the onset of the attack, followed by mild vomiting. *Zhouhou Beifang*: Treats malaria disease. Three liang of Changshan are ground into powder, mixed with egg white to form pills the size of tung seeds. Take thirty pills on an empty stomach. *Yanyi* states: Changshan is the root of Shuqi. It also treats malaria-induced phlegm expulsion; specimens resembling chicken bones are superior.