味甘，寒，无毒。主寒热，八疸，消渴，补中益气。久服轻身延年。一名谷菜，一名
白草。生益州山谷。春采叶，夏采茎，秋采花，冬采根。
陶隐居云∶诸方药不用。此乃有 （音斛）菜，生水中，人蒸食之。此乃生山谷，当非
是。又
有白草，叶作羹饮，甚疗劳，而不用根、华。益州乃有苦菜，土人专食之，皆充健无病，疑
或者此。唐本注云∶此鬼目草也。蔓生，叶似王瓜，小长而五桠。实圆，若龙葵子，生青，
熟紫黑，煮汁饮，解劳。东人谓之白草。陶云白草，似识之而不的辨。今按陈藏器本草云∶
白英，主烦热，风疹，丹毒，疟瘴寒热，小儿结热。煮汁饮之。一名鬼目。《尔雅》云∶苻
，鬼目。注∶似葛，叶有毛，子赤如耳 珠，若云子熟黑，误矣。又按别本注云∶今江东
人夏月取其茎、叶煮粥，极解热毒。
\r白蒿\pd94.bmp\r
味甘，平，无毒。主五脏邪气，风寒湿痹，补中益气，长毛发令黑，疗心悬，少食常
饥。久服轻身，耳目聪明，不老。生中山川泽。二月采。
陶隐居云∶蒿类甚多，而俗中不闻呼白蒿者，方药家既不用，皆无复识之，所主疗既殊
佳，
应更加研访。服食七禽散云∶白兔食之，仙。与前庵 子同法尔。唐本注云∶《尔雅》∶蘩
（音烦），皤（音婆）蒿。即白蒿也。此蒿叶粗于青蒿，从初生至枯，白于众蒿，欲似细艾
者，
所在有之也。今按别本注云∶叶似艾，叶上有白毛粗涩，俗呼为蓬蒿。臣禹锡等谨按尔
雅疏
云∶蓬蒿可以为菹，故《诗笺》云∶以豆荐蘩菹。陆机云∶凡艾，白色为皤蒿。今白蒿，春
始生，及秋香美。可生食又可蒸。一名游胡，北海人谓之旁勃，故《大戴礼·夏小正传》曰
∶蘩，游胡。游胡，旁勃也。孟诜云∶白蒿，寒。春初此蒿前诸草生。捣汁去热黄及心痛
。其叶生挪，醋淹之为菹，甚益人。又，叶干为末，夏日暴水痢，以米饮和一匙，空腹服之
。子，主鬼气，末和酒服之良。又，烧淋灰煎，治淋沥疾。
图经曰∶白蒿，蓬蒿也。生中山川泽，今所在有之。春初最先诸草而生，似青蒿而叶粗，
上
有
白毛错涩，从初生至枯，白于众蒿，颇似细艾。二月采。此《尔雅》所谓蘩（音烦），皤（音
婆）蒿是也。疏云∶蓬蒿，可以为菹。故《诗笺》云∶以豆荐蘩菹。陆机云∶凡艾，白色为
皤蒿。今白蒿，春始生，及秋香美，可生食，又可蒸。一名游胡，北海人谓之旁勃，故《大
戴礼·夏小正》云∶蘩，游胡。游胡，旁勃也。此草
古人以为菹。唐·孟诜亦云∶生挪醋食。今人但食蒌蒿，不复食此。或疑此蒿即蒌蒿。而孟
诜又别着蒌蒿条，所说不同，明是二物，乃知古今食品之异也。又今阶州以白蒿为茵陈蒿，
苗、叶亦相似，然以入药，恐不可用也。按蒿类亦多。《尔雅》云∶蘩之丑，秋蒿。言春
时
各有种名，至秋老成，皆通呼为蒿也。中品有马先蒿，云生南阳川泽，叶如益母草，花红白
，八、九月有实，谷谓之虎麻，亦名马新蒿。《诗·小雅》所谓匪莪伊芳蔚是也。陆机云∶蔚
，牡蒿。牡蒿，牡 （愆刃切）也。三月始生，七月华，似胡麻花而紫赤，八月为角，角似
小
豆角，锐而长，一名马新蒿。郭璞注《尔雅》∶蔚，牡 。谓无子者。而陆云有子，二说小
异
。今当用有子者为正。下品又有角蒿，云叶似白蒿，花如瞿麦，红赤可爱，子似王不留行，
黑色作角，七、八月采。又有茵陈蒿、草蒿，下自有条。白蒿、马新蒿，古方治癞疾多用之
。《深师方∶》云∶取白艾蒿十束如升大，煮取汁，以曲及米一如酿酒法，候熟，稍稍饮之
但是恶疾遍体，面目有疮者，皆可饮之。又取马新蒿捣末，服方寸匕，日三。如更赤起，服
之一年，都瘥平复。角蒿，医方鲜有用者。
[Baiying]
Taste is sweet, nature is cold, non-toxic. It primarily treats alternating chills and fever (Hanre), eight types of jaundice (Badan), Xiao Ke disease (wasting-thirst syndrome), and can tonify the middle and replenish Qi (Bu Zhong Yi Qi). Long-term consumption makes the body light and extends longevity. Also known as Gucai (Grain Vegetable) and Baicao (White Grass). Grows in the valleys of Yizhou. Leaves are harvested in spring, stems in summer, flowers in autumn, and roots in winter.
Tao Hongjing stated: This herb is not used in various prescriptions. There is a vegetable (pronounced "hu") that grows in water, which people steam and eat. However, Baiying grows in mountain valleys and should not be this one. Additionally, there is another Baicao whose leaves can be made into soup for drinking; it is very effective in treating consumptive disorders (Lao), but its roots and flowers are not used. In Yizhou, there is also a bitter vegetable that locals consume exclusively, resulting in robust health without illness; it is suspected that this might be the one. The Tang Bencao annotation states: This is Guimu Cao (Ghost Eye Herb). It grows as a vine, with leaves resembling those of Trichosanthes kirilowii (Wanggua), small and elongated with five lobes. The fruit is round, resembling Solanum nigrum seeds (Longkui Zi), green when raw and purple-black when ripe; boiling the juice and drinking it relieves fatigue. People in the East call it Baicao. Tao's mention of Baicao seems to indicate recognition but lack of precise differentiation. According to Chen Cangqi's Bencao: Baiying primarily treats irritability and heat (Fanre), wind-rash (Fengzhen), erysipelas (Dandu), malaria and miasma-induced chills and fever (Nanzhang Hanre), and pediatric internal heat accumulation (Xiao'er Jiere). Boil the juice and drink. Also known as Guimu. The Erya states: Fu is Guimu. The annotation says: Resembling vines, leaves have hairs, fruits are red like ear beads; if it is said to turn black like clouds when ripe, it is incorrect. Another annotation states: In Jiangdong, people take the stems and leaves in summer to make porridge, which effectively resolves heat toxicity.
[Baihao]
Taste is sweet, nature is neutral, non-toxic. It primarily treats evil qi in the five zang organs, bi-syndrome caused by wind-cold-dampness, tonifies the middle and replenishes Qi, promotes hair growth and darkens hair, treats a sensation of emptiness in the heart (Xinxuan), and frequent hunger despite low food intake. Long-term consumption makes the body light, improves hearing and vision, and delays aging. Grows in the rivers and marshes of Zhongshan. Harvested in February.
Tao Hongjing stated: There are many types of Artemisia, yet the common name Baihao is rarely heard. Since physicians do not use it, no one recognizes it anymore. Given its excellent therapeutic effects, further investigation is warranted. The Fushi Qiqin San states: White rabbits eating it become immortal. This method is similar to that of Anxi Zi mentioned earlier. The Tang Bencao annotation states: The Erya says: Fan (pronounced "fan"), Po (pronounced "po") Hao. This is Baihao. Its leaves are coarser than Qinghao, whiter than other Artemisias from sprouting to withering, resembling fine mugwort (Xi Ai), and found everywhere. Another annotation states: Leaves resemble mugwort, covered with white coarse hairs, feeling rough; commonly called Penghao. Ministers Yu Xi et al., according to the Erya Shu, state: Penghao can be made into pickles, hence the Shi Jing commentary mentions using bean paste with Fan pickles. Lu Ji stated: Among all mugworts, the white ones are called Po Hao. Current Baihao emerges in early spring and remains fragrant and delicious until autumn. It can be eaten raw or steamed. Also known as Youhu; people in Beihai call it Pangbo. Thus, the Da Dai Li Xia Xiaozhuan states: Fan is Youhu. Youhu is Pangbo. Meng Shen stated: Baihao is cold. In early spring, before other grasses grow, this herb appears first. Crushing it for juice removes heat-yellow and heart pain. Leaves mixed with vinegar as pickles are very beneficial. Dried leaves powdered and taken with rice water (one spoon) on an empty stomach treat acute watery dysentery in summer. Seeds treat ghost qi; taken with wine powder, they are effective. Ash from burning is decocted to treat strangury (Linli).
The Tujing states: Baihao is Penghao. Grows in rivers and marshes of Zhongshan, now found everywhere. Emerges earliest in spring, resembling Qinghao but with coarser leaves, covered with white coarse hairs, whiter than other Artemisias from sprouting to withering, resembling fine mugwort. Harvested in February. This corresponds to the Fan (pronounced "fan") and Po (pronounced "po") Hao mentioned in the Erya. The Shu explains: Penghao can be made into pickles. Hence, the Shi Jing commentary mentions using bean paste with Fan pickles. Lu Ji stated: Among all mugworts, the white ones are called Po Hao. Current Baihao emerges in early spring and remains fragrant and delicious until autumn; it can be eaten raw or steamed. Also known as Youhu; people in Beihai call it Pangbo. Thus, the Da Dai Li Xia Xiaozheng states: Fan is Youhu. Youhu is Pangbo. Ancients used this herb as pickles. Tang dynasty's Meng Shen also stated: Eat raw with vinegar. Now people only eat Louhao and no longer eat this. Some suspect this Hao is Louhao. But Meng Shen separately listed Louhao with different descriptions, clearly indicating two distinct plants, revealing differences in ancient and modern dietary habits. Furthermore, in Jiezhou, Baihao is treated as Yinchen Hao; seedlings and leaves are similar, but for medicinal use, it may not be suitable. Regarding Artemisia varieties: The Erya states: Related to Fan, there is Qiuhao. It says that in spring, each has specific names, but in autumn, when mature, they are all generally called Hao. In the Middle Grade, there is Maxianhao, described as growing in Nanyang rivers and marshes, leaves resembling Leonurus japonicus (Yimucao), flowers red and white, bearing fruit in August and September, called Huma in valleys, also named Maxinhao. This refers to "Fei E Yi Fangwei" in the Shi Jing Xiao Ya. Lu Ji stated: Wei is Mu Hao. Mu Hao is Mu (qian ren qie). Sprouts in March, flowers in July, resembling hemp flowers but purple-red, forms pods in August, pods resemble small pea pods, sharp and long, also named Maxinhao. Guo Pu's annotation on the Erya: Wei is Mu, referring to those without seeds. Lu Ji says they have seeds; the two theories differ slightly. Currently, the one with seeds should be considered correct. In the Lower Grade, there is Jiaohao, described as leaves resembling Baihao, flowers like Dianthus superbus (Qumai), red and attractive, seeds like Myrtus communis (Wangbuliuxing), black and pod-shaped, harvested in July and August. There are also Yinchen Hao and Caohao, detailed in subsequent entries. Baihao and Maxinhao are frequently used in ancient formulas to treat leprosy-like diseases (Laiji). The Shenshi Fang states: Take ten bundles of Bai Ai Hao, size of a sheng vessel, boil to extract juice, add yeast and rice as in brewing wine, wait until ripe, and drink slowly. For any severe disease covering the whole body with sores on face and eyes, it can be drunk. Additionally, take Maxinhao powder, one fangcun bi per dose, three times daily. If redness worsens, continue for one year for complete recovery. Jiaohao is rarely used in medical prescriptions.