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[Wu Lian Mei (Cayratia japonica)]
Taste: Salty, bitter. Nature: Slightly cold. Toxicity: Toxic. Actions: Treats alternating chills and fever, malignant sores, high fever, wards off evil spirits and inauspicious influences, and expels three types of intestinal parasites from the lower body. Also known as Dan Cao.
Habitat: Grows in the valleys of Xianyang.
Commentary by Tao Hongjing: Although occasionally gathered by common people, it is no longer used in medical prescriptions. It is also found in nearby regions; it has slender leaves and purple flowers. In the south, it grows abundantly under rocky cliffs. The leaves resemble ferns but are as fine as Long Xu Cao (Aneilema biflorum), black like polished lacquer, growing over a chi tall, and does not mix with other grasses. Commentary in Tang Bencao: Currently, market vendors use KT Jin Cao (likely referring to a similar-looking herb) to substitute for it. Its leaves resemble Qing Xiang (Celosia argentea), and the stem is slender, tough, and purple. This is the variety commonly used by the Imperial Medical Bureau.臣 Yuxi et al., according to Yao Xing Lun: Shi Chang Sheng Pi (Bark of Stone Lifesaver) is a "Chen" (minister) grade herb. It is also called Shi Chang Sheng. Taste: Sour. Toxicity: Slightly toxic. Actions: Treats tinea and scabies, expels various wind pathogens, and treats ailments caused by evil spirits and demons. Supplement in Tang Bencao: The "three parasites below" refers to Ascaris lumbricoides (Chang Chong), Enterobius vermicularis (Nao Chong), and Trichuris trichiura (Chi Chong). The seedling is about one chi high; the stems and leaves are used, harvested in May and June.

[Wu Lian Mei (Continued)]
Taste: Sour, bitter. Nature: Cold. Toxicity: Non-toxic. Actions: Treats wind-toxin, hot swelling, You Dan (a type of acute erysipelas or spreading skin infection), and snake bites. Apply crushed paste externally and drink the juice. Commentary in Tang Bencao: It is a creeping vine; leaves resemble Bai Lian (Ampelopsis japonica); grows in plains and marshes. According to another version's commentary: Harvested in April and May, dried in the shade. (Previously attached in Tang Bencao)
臣 Yuxi et al., according to the Shu Ben: Sometimes grows between fences and walls of houses, commonly called Long Cao. Crush the root and apply to treat carbuncles and swellings with good effect. Also, Tu Jing states: It is a creeping vine with five leaflets at the stem tip; flowers are blue-white, commonly called Wu Ye Mei (Five-leaf Berry). Leaves have five lobes, fruits are black. Also known as Wu Lian Cao, which is Wu Lian Mei.
Tao Hongjing says Wu Ye Mei grows between fences and walls of houses. Crush and apply to sores and swellings, and snake or insect bites.

[Lu Ying (Euphorbia lathyris / Herba Euphorbiae lathyridis)]
Taste: Bitter. Nature: Cold. Toxicity: Non-toxic. Actions: Treats bi-syndromes in the bones and joints, spasms and pain/aching in the four limbs, cold pain in the knees, impotence, shortness of breath and deficiency, and edema of the feet. Habitat: Grows in the valleys of Xiong'er River and Yuanju. Harvested at Li Qiu (Start of Autumn).
Commentary in Tang Bencao: This is actually Shuo Di (Euphorbia lathyris). Later generations did not recognize it and erroneously created a separate entry for Shuo Di. The leaves resemble those of Celery (Shui Ying) and Jie Gu Hua (Artemisia capillaris or similar), belonging to the same category. Hence, Celery is called Shui Ying (Water Hero), this is Lu Ying (Land Hero), and Jie Gu Shu is Mu Ying (Wood Hero). These three "Yings" have similar flowers and leaves.臣 Yuxi et al., according to Yao Xing Lun: Lu Ying is also known as Shuo Di. Taste: Bitter, acrid. Toxicity: Slightly toxic. Actions: Can dispel wind-toxin, treat gout ascending upwards, mental restlessness and suffocation, and treat edema due to water retention. For pruritus and malodorous itching of the skin and muscles, decoct the soup, add a little wine, and wash; the effect is excellent.
Tu Jing states: Lu Ying grows in the valleys of Xiong'er River and Yuanju. Shuo Di does not record its origin, only stating it grows in fields; it is now available everywhere. Sprouts in spring, stems have nodes, branches grow from nodes, leaves are large resembling water celery and Jie Gu Cao. Leaves harvested in spring and summer, roots and stems in autumn and winter. Some say it is Lu Ying. The Ben Jing lists it separately, and Tao Hongjing also considered them the same substance. Su Gong says: Yao Dui and ancient formulas do not mention Shuo Di, only Lu Ying, clearly indicating they are not different substances. Current annotations suspect they are not the same species due to different properties and tastes, merely categorizing them as similar, yet failing to distinguish them precisely. Re-examining the Lu Ying entry, it does not specify the parts used. The Shuo Di entry specifies using leaves, roots, and stems. Presumably, it is the same plant but different parts are used, leading to different properties and tastes. How to clarify this? Su Gong says: The leaves resemble celery and Jie Gu Hua, belonging to the same category. Hence, Celery is Shui Ying, this is Lu Ying, Jie Gu is Mu Ying. These three Yings have similar flowers and leaves. Furthermore, Er Ya states: Hua (flower) means Fu (to spread/bloom). Hua and Rong both refer to flowers. Trees' flowers are called Hua, herbs' flowers are called Rong. Those that bloom but do not fruit are called Xiu, and those that fruit without blooming are called Ying. Since this plant has the name "Ying," it likely refers to its flower. Thus, Ben Jing states: Lu Ying is harvested at Li Qiu. Li Qiu is precisely when its flowers bloom. Additionally, Ge Shi Fang uses Shuo Di; some use Shuo Di roots; some use leaves. The three usages differ, coinciding with the harvesting times recorded in the Jing, confirming that Lu Ying refers to the flower without doubt.