Library

[Huai Jiao (Sophora Gum)]
Indicated for all types of wind pathogens, resolving phlegm-fluids, treating liver wind causing spasms and jerking of sinews and vessels, as well as acute trismus (lockjaw), or limbs that cannot be controlled, stubborn bi-syndrome or toxic wind with a sensation of insects crawling over the whole body, or tetanus causing deviation of the mouth and eyes and stiffness of the waist and spine. It can be prepared as decoctions, powders, pills, or boiled preparations, mixed with other medicinal materials for use. It can also be boiled in water and combined with other herbs to form pills, or used as a purgative. (Newly determined)

Bitter in taste, neutral in nature, non-toxic. Treats five types of hemorrhoids, heart pain, red eyes, kills internal parasites, clears heat, treats skin wind and intestinal wind with bloody diarrhea, red and white dysentery; all should be taken after stir-frying. Leaves are neutral in nature and non-toxic. Decoction treats pediatric convulsions and epilepsy, high fever, scabies, tinea, and carbuncles. Bark and stems are used together. (Newly supplemented, see Ri Hua Zi.)
*Tu Jing Ben Cao* records detailed information under the entry for Huai Shi (Sophora Fruit).
*Jian Yao Ji Zhong Fang*: Treats continuous uterine bleeding in women. Burn an appropriate amount of Huai Hua (Sophora Flower) to ash, grind finely. Take two qian bi with warm wine before meals.
*Yan Yi* states: Huai Hua is also used by dyers today. When harvesting, break off unopened flower buds, boil for one boil, then remove from the pot. There will be precipitated thick yellow dregs; percolate to form cakes, which yield brighter colors for dyeing. It is very effective for treating intestinal wind-heat and bloody diarrhea, but should not be overdosed.

[Gou Qi (Lycium Bark/Fruit)]
Bitter in taste, cold in nature. The root is greatly cold, the fruit is slightly cold, non-toxic. Treats evil qi in the five zang organs, heat-type xiao-ke (wasting-thirst syndrome), generalized bi-syndrome, wind-dampness, directs qi downward from the chest and hypochondrium, treats external heat headache, tonifies internal injury caused by severe fatigue and panting, strengthens sinews and bones, fortifies yin, promotes urination and bowel movements. Long-term use strengthens sinews and bones, lightens the body, prevents aging, and enhances resistance to cold and heat. Also known as Qi Gen, Di Gu, Gou Ji, Di Fu, Yang Ru, Que Shu, Xian Ren Zhang, Xi Wang Mu Zhang. Grows in plains, marshes of Changshan, and various hillsides and banks. Roots are harvested in winter, leaves in spring and summer, stems and fruits in autumn; dried in shade.
Tao Hongjing says: Currently produced in Tangyi, with the most abundant supply at the beacon tower below Shitou. Its leaves can be made into soup, with a slightly bitter taste. A folk proverb says: "Travel a thousand miles from home, do not eat Luo Mo and Gou Qi." This refers to its ability to tonify essence and qi, and strengthen sexual function. Luo Mo, also known as Ku Wan, has thick, large leaves, grows as a vine, and exudes white latex when broken; it is widely cultivated. It can be eaten raw or cooked. Gou Qi root and fruit are commonly used by those practicing dietary therapy for longevity, with excellent reputations; the term "Staff of the Immortal" implies profound significance. Minister Yu Xi et al. verified the *Erya Shu*: Qi is also called Gu . Guo Pu says: This is current Gou Qi. The *Shi Jing · Si Mu* states: "Gathers on dense Qi." Lu Ji says: Also known as Ku Qi, Di Gu. Grows in spring, edible as soup/vegetable, slightly bitter; stems resemble berries; fruits ripen in autumn, bright red; consumption of stems, leaves, and fruits lightens the body and benefits qi. *Baopuzi* states: Jia Chai is also known as Tuo Lu, Tian Jing, Que Lao, or Di Gu. *Yao Xing Lun* states: Gou Qi is a minister herb; fruit and leaves share similar properties, sweet in taste, neutral in nature. It can tonify essence and qi, treat various deficiencies, improve complexion, whiten skin, brighten eyes, calm the mind, and promote longevity. Leaves cooked with lamb meat benefit humans, dispel wind, and brighten eyes. For thirst, it can be boiled as a drink to replace tea. White varieties without thorns are superior. It is incompatible with milk curds. For febrile diseases with toxins, restlessness, and oppression, boiling alone can detoxify. It can eliminate heat toxicity from flour. Additionally, finely sliced root bark mixed with flour and boiled/swallowed treats kidney wind effectively. Another method for tonifying essence and qi: Collect insect nests on leaves, dry them, powder them, mix with dried Di Huang (Rehmannia Root) to make pills; beneficial for male sexual function. Treats eye conditions like wind obstruction, red membranes, and blurred pain; crushing leaves for juice and dripping into eyes is excellent. Ri Hua Zi says: Di Xian Miao dispels irritability, benefits willpower, tonifies five labors and seven injuries, strengthens heart qi, removes wind from skin and joints, clears heat and toxins, dissipates sores and swelling; this is Gou Qi.
*Tu Jing* states: Gou Qi grows in plains, marshes of Changshan, and hillsides/banks; now found everywhere. Sprouts in spring; leaves resemble pomegranate leaves but are softer and thinner, edible, commonly called Hong Cai Tou. Stems grow 3-5 chi tall, forming clumps. Small red-purple flowers appear in June-July. Red fruits form subsequently, slightly elongated like jujube pits. The root is named Di Gu. Leaves harvested in spring/summer, stems/fruits in autumn, roots in winter. According to *Erya*: Qi is Gu . Guo Pu says: Current Gou Qi. *Shi Jing · Xiao Ya · Si Mu* states: "Gathers on dense Qi." Lu Ji's commentary says: Also Ku Qi, Di Gu. Grows in spring, slightly bitter when made into soup/stew. Stems resemble berries. Fruits ripen in autumn, bright red. Consumption of stems, leaves, and fruits lightens the body and benefits qi. *Huainan Zhenzhong Ji* records the method of West River Woman taking Gou Qi: Pick roots on Yin days of the first month, process/take on Mao days of the second month; pick stems on Chen days of the third month, process/take on Si days of the fourth month; pick leaves on Wu days of the fifth month, process/take on Wei days of the sixth month; pick flowers on Shen days of the seventh month, process/take on You days of the eighth month; pick fruits on Xu days of the ninth month, process/take on Hai days of the tenth month; pick roots on Zi days of the eleventh month, process/take on Chou days of the twelfth month. Alternatively, make a decoction/paste from flowers, fruits, roots, stems, and leaves together, or extract fruit juice for paste; efficacy is equal. People currently believe Gou Qi resembles Gou Ji, but true Gou Qi has elongated fruits and thornless branches. Round fruits with thorns are Gou Ji. Gou Ji is unsuitable for medicine. Li Dangzhi's note under the Sushu entry in the lower grade states: Fruits resemble Gou Qi, ripen in winter, red color. Sweet and bitter taste. Su Gong says: Resembles Kongshu, tree about one zhang high, white bark. Fruits ripen in July-August, resemble Gou Qi seeds, sweet taste, often paired. Current annotation notes: Although similar, Sushu has thorns, Gou Qi does not; this distinguishes them. These three substances are similar, but two have thorns. Sushu also has the name Ju Gu, just as Gou Qi is called Di Gu; they are likely similar, requiring careful differentiation. Some say Sushu is distinguished by being tall and robust, which is incorrect. Current Gou Qi can be very tall; its medicinal use is miraculous. Legend has it that Nanqiu Village in Penglai County has much Gou Qi. Those reaching one or two zhang have firmly interlocked roots. Hence locals live long, attributed to their diet and local water/soil products. The Gou Qi growing beside the Great Well in Runzhou Prefecture Temple is also old. Locals call it Gou Qi Well, claiming drinking its water is beneficial.
Sushu grows in Xiong'er River valleys and field mounds, harvested in April. Rarely seen in ancient and modern formularies; likely difficult to distinguish. Furthermore, Gou Qi is also called Xian Ren Zhang. Chen Cangqi's *Shiyi* mentions two other plants called Xian Ren Zhang: one is black dead bamboo stalks, the other is a vegetable type. Thus three different things share the same name. Chen Ang's *Guan Yu Pian* states: I accompanied Buque Qiao Gong on a northern expedition. In early summer, fourth month, we stayed at Zhangye River Islet. Vegetation was normal except for Xian Ren Zhang, which grew in clusters. I had consumed it before. During this campaign, avoiding rich flavors, a soldier recommended fine vegetables, including this item. I praised its merits to Qiao Gong. Donglai Wang Zhonglie, also traveling, heard this, liked it, and ate it willingly. After fifteen days, a traveler claiming medical knowledge told Qiao Gong: "This is Bai Ji (White Thorn)." Zhonglie doubted, saying: "I also found it sweet-tasting." Qiao Gong believed this and mocked me, prompting my writing of *Guan Yu Pian*. Regarding Xian Ren Zhang used as a vegetable, leaves resemble Ku Ju (Sonchus). Bai Ji is woody; why the confusion? Some suggest Qiao Gong's "Bai Ji" refers to Gou Ji (thorny Gou Qi). However, *Ben Jing* lists no alias "Bai Ji" for Gou Qi. Moreover, Gou Ji tastes bitter, while Xian Ren Zhang is sweet. If suspected to be Gou Ji, Gou Ji is not sweet either. Thus, plant categories are numerous and hard to identify, leading to confusion between similar items, mistaking true for false, and losing distinctions in color and taste. No wonder Ang wrote in detail.
Lei Gong says: When using roots, after digging, soak in flowing eastward water, scrub off soil, dry, split open, remove the core, soak in cooked Gan Cao (Licorice) decoction overnight, then dry-roast. Roots resembling living creatures are superior. Spring: eat leaves; Summer: eat fruits; Autumn/Winter: eat roots and fruits. *Shi Liao Ben Cao* states: Cold nature, non-toxic. Leaves and fruits strengthen sinews/bones, anti-aging, dispel wind, tonify sinews/bones, benefit humans against deficiency-labor. Roots clear bone heat, treat xiao-ke. Leaves with lamb soup are especially beneficial. Boiled as tea, it benefits yang, clears wind-itch/red membranes in eyes; leaf juice applied locally is good. Washed clean, mixed with flour, boiled and swallowed, it strongly eliminates kidney qi and tonifies essence. *Sheng Hui Fang* Gou Qi Wine: Tonifies deficiency, builds muscle, improves complexion, fattens/strengthens, clears labor-heat. Use 5 sheng fresh Gou Qi fruits, 2 dou good wine, crush slightly (do not pulverize), soak for 7 days, strain, drink. Start with 3 he, then drink as desired. *Wai Tai Mi Yao* agrees. *Qian Jin Fang* for toothache: Boil Gou Qi juice, hold in mouth. Another formula for liver deficiency or tearing in wind/new onset: Take 2 sheng plump Gou Qi fruits, crush, place in silk bag in jar, soak in 1 dou wine, seal tightly, avoid gas leakage, ferment for 21-27 days, drink every morning, do not get drunk. Another for deficiency-labor with external heat: Take Gou Qi root powder, mix and take; contraindicated for those with chronic fixed diseases. *Zhou Hou Fang* for Da He Chuang (large herpes-like sore): This condition is urgent; prevent toxin from entering heart/abdomen; drink Gou Qi juice until cured. Another for hot eyes with skin growth/red-white eyes: Crush Gou Qi juice, wash eyes 5-7 times. Another for dogs going mad after eating horse meat: Symptoms include dry nose, red eyes, anorexia, hiding, impending madness. Feed porridge cooked with Gou Qi juice immediately to prevent madness. If refusing porridge, apply salt to nose; licking it induces appetite. *Jing Yan Fang* Jin Sui Jian (Golden Marrow Paste): Gou Qi fruits, any amount. Daily pick ripe red ones, remove tender stems, clean thoroughly. Soak in pure wine (no ash) in a clean vessel (preferably urn) for up to two months. Seal tightly with wax paper to prevent air entry. When time is up, strain, store in new bamboo container, grind finely in sand mortar, filter through fine cloth. Discard residue. Mix filtered liquid with original soaking wine. Simmer slowly in silver pot over low heat, stirring constantly to prevent sticking/unevenness. When consistency is right, cool, store in clean bottle, seal tight. Take two large spoonfuls with warm wine in the morning and before bed. Within 100 days, body becomes light, qi strong; long-term use allows spiritual transformation. *Jing Yan Hou Fang* for five labors/seven injuries, general weakness: Cut 0.5 jin Gou Qi leaves, mix with 2 he Jing Mi (Rice) and Dou Chi (Fermented Soybean) juice, cook into porridge, season with five-flavor powder, green onion white, etc., and eat. Another for whitening/lightening body: 2 sheng Gou Qi fruits, harvested on Ren/Gui days in October, facing east when picking. Mix with 3 sheng Sheng Di Huang juice and 2 dou good wine in ceramic bottle, soak 21 days. Open, add more Di Huang juice, soak again. Seal head with triple-layer paper, continue soaking. Open 30 days before Start of Spring. Drink one cup warm on empty stomach. After Start of Spring, beard/temples turn black. Avoid eating Yuan Yi (Chrysanthemum seed) and onions. Taking it promotes longevity and lightness. Sun Simiao's *Bei Ji Fang* for bleeding gums: Decoct Gou Qi with roots and shoots, drink after meals. Also treats bone wind (*Jing Yan Hou Fang* same). *Bingbu Shouji* for sudden red painful eyes: Gou Qi juice drops work instantly.
Shen Cunzhong's prescription: Shaanxi Gou Qi grows 1-2 zhang long, circumference several inches, thornless, root bark resembles Hou Po (Magnolia Bark), sweet and delicious unlike others. Fruits like cherries, nearly seedless, dried like cakes, very soft and flavorful. *Wai Tai Mi Yao* for sudden epidemic eye swelling/itch/pain: 3 jin Di Gu Pi (Lycium Bark), 3 dou water, boil to 3 sheng, strain, add 1 liang salt, simmer to 2 sheng, apply to eyes. Or add 2 liang Gan Jiang (Dried Ginger). For abscesses/ulcers with continuous pus/blood discharge: Take appropriate amount of clean Di Gu Pi, scrape off outer rough bark (keep it), scrape inner fine white layer. Boil outer bark and Di Gu together, wash wound until pus/blood clear, apply fine white layer directly; immediate effect. A scholar had an abdominal/flank abscess lasting a year. Someone burned it to ash for application. Initial washing released 1-2 sheng blood; family feared stopping. Patient said: Abscess feels slightly relieved, wash more. Used another 5 sheng, blood faded, stopped. Applied fine layer; scabbed next day, healed. Other comments state Gou Ji is not sweet. Reviewing texts, names are numerous, causing doubt. However, comparison shows frequent use. Flowers small, red-purple, harvested on Shen days in seventh month. *Tu Jing* states: Elongated fruit, thornless branch is true Gou Qi. This is a distinct variety, likely causing confusion due to multiple roots. Also use root, removing top rough bark, keeping thin inner layer slightly purple, dried in shade. Excellent for traumatic injuries.
*Yan Yi* states: For Gou Qi, use stem bark; for Di Gu, use root bark; for Gou Qi Zi, use red fruit. One substance has three uses. Stem bark is cold, root greatly cold, fruit slightly cold; three grades. This corresponds to Mencius' reference to "Qi" in "Nature is like Qi and Liu". Later scholars vainly differentiate, creating "Gou Ji", forcing names. All Qi species have thorns; even large ones forming trellises have thorns. But small ones have many thorns, large ones few, similar to sour jujube/thorns; essentially the same. Nowadays people mostly use fruits solely as kidney-tonics, ignoring classical intent. Usage should be measured according to deficiency/excess and cold/heat patterns.