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Reed Rhizome (Lugen)

Sweet in taste, cold in nature. Primarily treats xiaoke (wasting-thirsting syndrome), clears pathogenic heat (ke re), and stops polyuria (excessive urination).

Tao Hongjing stated: One should dig up and use the rhizomes that are sweet and pungent; those exposed to air or floating on water are unsuitable for use. The commentary of *Tang Bencao* notes: This is a root herb, effective for treating vomiting and retching with inability to eat, and stomach heat; it is particularly beneficial for patients with shanghan (cold damage disease). Its flower is called peng rong (sound: nong). Decocted in water and taken as juice, it primarily treats huoluan (cholera-like disorder) with good efficacy, which has been verified.

Min Yuxi and others, according to *Yaoxing Lun*, recorded: Reed Rhizome (Lugen), used as medicine, is non-toxic. It can resolve intense heat, open the stomach, and treat persistent hiccups (yue). Ri Huazi stated: It treats alternating chills and fever, seasonal epidemics (shiji), irritability, heart heat in pregnant women, and thirst in patients with dysentery (xili).

*Tujing* states: Reed Rhizome (Lugen) was not previously listed with its place of origin; now it is found everywhere, growing in low, wet marshes. Its appearance resembles bamboo, but leaves embrace the stem without branches. The flowers are white and spike-like, resembling mugwort flowers. The root also resembles bamboo root but with sparse nodes. Harvested in February and August, dried in the sun. When used, one must select the sweet and pungent rhizomes from the bottom of the water; those exposed or floating are unsuitable. According to *Erya*, Reed Rhizome (Lugen) is called jia hua. Guo Pu said: Lu and Wei refer to the same plant; Wei is the mature form of Lu. Jian is referred to as (same as Lian); Jian resembles Huan (sound: huan) being slender and tall, several chi high, called by people in Jiangdong as (same as Di). Those called (sound: ta gan) or (sound: wu huan) resemble Wei but are smaller and hollow; people in Jiangdong call Wu (sound: qiu) or Di. Di becomes hard and turns into Huan in autumn; their flowers are all called Tiao (sound: tu diao); their sprouts are all called KT (sound: quan). Thus, Lu and Wei generally refer to one type of plant. The so-called [character], now written as Jian, is this type. The so-called [character], used by people as firewood, is that type. Nowadays, few people can distinguish between Jian and Lu/Wei. Furthermore, people in the north consider Wei and Lu as two different plants. Those growing in low, wet areas by the water are all called Wei; those thinner than a finger, planted in household ponds, are called Lu. Those with slightly thicker stems and deep green color are called Bi Lu (Green Reed), which is rare. Therefore, the Lu used in Bencao, now called Wei in northern regions, can be used interchangeably. Ancient formulas often used it singly. Ge Hong treated vomiting and hiccups by cutting the root, decocting in water, and taking one Sheng at once. *Bixiao Fang* used urine from an uncircumcised boy to decoct it; taking no more than three Shengs resulted in recovery. Its Peng Rong (flower spikes) primarily treats sudden onset of Huoluan with critical breathing. Take one handful, decoct into thick juice, take two Shengs at once for recovery. It also treats poisoning from fish and crab; taking it is especially good. Its shoots have a slightly bitter taste and are edible. Preparation method is like bamboo shoots, but extremely cold in nature.

*Tang Bencao* supplement: Grows in low wetlands. Stems and leaves resemble bamboo, flowers resemble Di flowers. Harvest roots in February and August, dry in sun for use. Lei Gong said: Whenever using, one must select Lu growing against the current. Roots growing against the current and having yellow, plump, thick nodes are sweet in taste. After harvesting, remove nodes, whiskers, and reddish-yellow parts at the top, then finely slice for use. *Shenghui Fang*: Treats poisoning from eating horse meat, causing itching and pain. Cut 5 Liang of Reed Rhizome (Lugen), add 8 Sheng of water, decoct to obtain 2 Sheng, divide into three doses. *Qianjin Fang*: Treats dry vomiting and hiccups, especially if hands and feet are cold. Decoct 3 Jin of Reed Rhizome (Lugen) into thick juice and drink. *Zhouhou Fang*: Treats poisoning from eating Perca liver or [specific fish] liver. Finely slice Reed Rhizome (Lugen), decoct 1-2 Sheng of juice, and drink. *Meishi Fang*: Treats indigestion of dog meat, hardness below the heart, abdominal distension, dry mouth, sudden fever, and delirium. Decoct Reed Rhizome (Lugen) and drink. *Jingui Yufang*: Treats Wuye (Five Obstructions) with chest and diaphragm qi stagnation, irritability, vomiting, and inability to eat. Finely slice 5 Liang of Reed Rhizome (Lugen), add 3 large bowls of water, decoct to obtain 2 bowls, remove dregs. Take warm at any time.