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Wanhua (Genkwa Flos)

Pungent, bitter; warm or slightly warm; slightly toxic. Primarily treats cough with rebellious qi rising upward, wheezing with throat rattling, swelling and pain of the throat, shortness of breath, gu poison (parasitic poisoning), gui malaria (a type of malaria), hernia and jia masses (abdominal lumps), carbuncles and swellings, killing insects and fish, eliminating phlegm-fluid retention in the chest, excessive salivation, edema, five types of water diseases affecting the five zang organs and skin, as well as lower back pain, and expelling cold toxins and flesh toxins. Long-term use causes debility. Also known as Qushui (Water-Removing), Duyu (Fish-Poison), and Du Yuan. Its root is named Shusanggen (Shu Mulberry Root), which treats scabies and can be used to poison fish. Grows in valleys of Huaiyuan. Flowers are harvested in the third lunar month and dried in the shade. (Jieming [Cassiae Semen] acts as its assistant herb; it is incompatible with Gancao [Licorice Root].)

Tao Hongjing stated: It is found everywhere near roads. When used, it should be lightly stir-fried and kept away from the eyes. Ministers Yu Xi et al., according to the *Shuben Tujing*, recorded: The seedling grows two or three chi high; leaves resemble those of Baiqian [Cynanchum stauntonii] and willow; the root bark is yellow like mulberry root. Flowers appear in the first and second lunar months, purple-green in color; they should be harvested before leaves emerge and sun-dried. By the third lunar month, leaves have emerged and flowers have fallen, making them unsuitable for use. *Xingyao Lun* records: Wanhua, when used as an assistant, has great toxicity. It can treat abdominal fullness and distension, remove fluid retention, benefit the five zang organs, and primarily unblock and promote blood vessels. It treats malignant sores, wind-bi dampness, all kinds of toxic winds, such as limb spasms and stiffness preventing walking, and can drain edema and distension. Ri Hua Zi stated: It treats coughs and zhang malaria. It is found in various places; small trees grow beside ponds and streams. In the third lunar month, flowers bloom profusely, light purple in color.

*Tujing* records: Wanhua grows in valleys of Huaiyuan and is now found everywhere. Old stems of perennial roots are purple, one to two chi long. Roots penetrate the soil three to five cun deep, white in color, resembling elm roots. Seedlings and leaves emerge in spring, small and pointed, resembling willow branches and leaves. Purple flowers open in the second lunar month, resembling Bauhinia but in spikes, and similar to vine flowers but finer. Harvested on the third day of the third lunar month, dried in the shade. The flowers must be harvested before stamens form, when the calyx is small; harvest before leaves emerge. Once leaves emerge and flowers fall, they are unsuitable. *Wu Pu Bencao* records: Wanhua is also called Baihua, Ercao, and Huang Daji. Leaves emerge in the second lunar month, turning black if the color deepens. Flowers are purple, red, or white. Fruits drop in the third lunar month, after which leaves emerge. However, Wanhua produced in Jiangzhou has yellow flowers, called Huang Wanhua. Chunyu Yi, Grand Master of the Granary in the Han Dynasty, treated Bo Wu, a woman from Linzi, who suffered from nuo jia (ascaridiasis mass). The disease presented with a large abdomen, yellow and coarse skin, and a feeling of discomfort upon palpation. Yi administered a pinch of Wanhua, after which several sheng of ascarids were expelled, and the disease was cured. Zhang Zhongjing treated Taiyang wind-stroke with vomiting, diarrhea, and rebellious qi; attack methods are applicable, governed by Shizao Tang (Ten Jujube Decoction). Equal parts of Yanhu (Stir-fried Genkwa Flos), Gansui (Kansui Radix), and Daji (Euphorbiae Pekinensis Radix) are sifted into powders. Take ten jujubes, boil in 1.5 sheng of water until 0.8 sheng remains, strain, and add the medicinal powders. Strong individuals take one qianbi (a measure shaped like a dagger); weak individuals take half a qianbi, taken warm. If no purgation occurs, add half a qianbi the next morning. After purgation, nourish oneself with thin rice gruel. It also governs xuan yin (hanging fluid retention). Hu Qia treated edema, zhi yin (supporting fluid), and liu yin (retained fluid) by adding Dahuang (Rhubarb Root) and Gancao (Licorice Root) to decoct together; five herbs each at one liang, boiled with ten jujubes according to method. Another prescription adds Mangxiao (Mirabilite) one liang, administered when the decoction is ready. Additionally, *Qianjin Fang*... [text fragment] ... Resuscitation formula: Take one jin of Wanhua, with water... [text fragment] ... Wu Pu further stated: Wanhua root is also called Chiyan Gen (Red Wanhua Root). Shennong: Pungent. Leigong: Bitter, toxic. Grows in Handan. Harvested in the eighth and ninth lunar months, dried in the shade. Long-term use causes diarrhea. The right-side prescription: Also used medicinally. *Gujin Luyian* treats sudden internal cold, sha han (cold damage), nasal congestion, wheezing and cough, throat obstruction, and loss of voice. Wrap... Pound Wanhua root until fine powder flies, insert into the seven orifices. Tears will flow, and the mouth and nose will feel prickling. Do not stop until the root powder is exhausted. The illness will surely heal here. Empirical Formula: For treating hemorrhoids with heads: Use any amount of Wanhua underground root, wash clean with pure water, pound in a wooden mortar, squeeze juice with a little water, slow-boil into a paste in silver or copper vessels. Pass a silk thread through the paste to tie the hemorrhoid. It will cause slight pain when tied. Wait until the heart feels irritable and it falls off; then apply paper wicks dipped in the ointment into the orifice to permanently remove the root. Do not allow contact with water until it falls off. *Records of the Three Kingdoms*: During the Chuping era of Wei, Mr. Qing Niu (Green Ox) often consumed Wanhua, appearing to be fifty or sixty years old. Those who knew him claimed he was over a hundred years old. Twenty-six varieties remaining from Chen Cangqi.