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Du Jiao Xian (Single-Foot Immortal)
Grows in Fuzhou. It is abundant in shady, spring-water areas beside mountain forests. Sprouts emerge in spring, and leaves fall in autumn and winter. The leaves are round, green on the upper surface and purple underneath; the rhizome/stem base is three to four cun long. Roots and leaves are harvested in summer, dried with stems attached by baking, and ground into powder. It treats blood masses in women; half a qian is taken with wine decoction.

Lu Jin Cao (Exposed-Tendon Grass)
Grows in Shizhou. Plants reach about three chi in height. Sprouts emerge in spring, followed immediately by flowering and fruiting; it remains evergreen throughout the four seasons. The seeds are jade-green, acrid and astringent in taste, cool in nature, and non-toxic. Roots may be harvested at any time, washed clean, dried by baking, pounded, and sieved into powder. Mix with alum water and apply topically to treat spider and centipede bites.

Hong Mao Cao (Red Lush Grass)
Grows in Shizhou. Also known as Di Moyao (Earth Myrrh) or Changsheng Cao (Longevity Grass). Its branches and leaves flourish throughout the four seasons, hence the name "Longevity." It is very cool in nature and bitter in taste. Roots and leaves are harvested in spring, dried by baking, pounded, and sieved into powder. Mix with cold water and apply topically to treat carbuncles, ulcers, sores, and swellings.

Jian Zhong Xiao (See Swelling Disappear)
Grows in Yunzhou. Sour and astringent in taste, slightly toxic. Treats dog-bite wounds and dissipates carbuncle swellings. Sprouts emerge in spring; leaves and stems are purple, one to two chi high. Leaves resemble mulberry leaves but are smooth, with a green-purple-red hue. Harvestable at any time. Locals often pound fresh sprouts and leaves into a paste and apply to sores.

Ban Tian Hui (Half-Day Return)
Grows in Shizhou. Sprouts emerge in spring, reaching about two chi in height, with reddish spots. In winter, shoots and leaves wither. The root is bitter and astringent, warm in nature, and non-toxic. Locals harvest it in summer. Combined with four herbs: Ji Weng Teng (Rooster Vine Stem), Ye Lan Gen (Wild Orchid Root), and Ya Zong (Cliff Palm), wash clean, remove coarse bark, bake dry, take equal parts, and pound/grind. It treats women's blood and qi disorders as well as five exhaustions and seven injuries. Women taking it must avoid mutton blood, chicken, fish, and wet dough; men have no dietary restrictions.

Jian Dao Cao (Scissor Grass)
Grows in rivers, lakes, and sandy banks of streams near Jingdong. Sweet and slightly bitter in taste, cool in nature, and non-toxic. Leaves resemble scissors. Stems resemble tender cattail or sparganium. Seedlings are soft and deep green-blue. Each clump has over ten stems, from which one or two central stems emerge, branching above, bearing small white flowers. Fruits are large like apricots or small like apricot pits, white and glossy. Leaves are harvested in May, June, July; roots in January, February. Also known as Ci Gu, Bai Di Li, and He Fu Ci. Locals pound stems and leaves into a mud-like paste to apply to malignant sores and swellings, as well as pediatric migratory erysipelas/toxemia. Mix this herb paste with cold water to form a糊 (paste), apply with a chicken feather; swelling subsides quickly, showing excellent efficacy. Cooked roots are very sweet and can be eaten as fruit regularly without toxicity. A distinct variety grows in Fuzhou, flowers in March, and roots/leaves are harvested year-round to treat carbuncles.