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Ji (Water Caltrop) Fruit

Sweet in flavor, neutral in nature, non-toxic. Primarily acts to calm the Middle Jiao (Middle Burner), tonify the Five Zang Organs, prevent hunger, and make the body feel light and agile. Also known as Ling (pronunciation: líng).

Tao Hongjing states: It is most abundant in the Lujiang region, where people roast it over fire to use as a rice substitute for provisions. Nowadays, it is mostly steamed and sun-dried, then mixed with honey for consumption, which can serve as a method of grain avoidance (Duan Gu) for longevity. Among aquatic creatures, there is also Gu Shou (Zizania Aquatica Rhizome, commonly known as Wild Rice Stem), which has a cold nature, and is likely not considered a superior grade ingredient. Consuming it after being frosted may fail to strengthen Yin. Furthermore, it should not be eaten together with white honey, as this may cause worms to develop.

The Tang Ben Cao annotation notes: When made into powder, Ji is extremely white and moist, making it suitable for human consumption. Ministers Yuxi and others respectfully cite the Shu Ben Tu Jing: It grows in water, with leaves floating on the surface, yellowish-white flowers, and two types of fruit: one with four angles and one with two angles. Meng Shen says: The fruit of the water caltrop, when steamed by immortals into powder and mixed with honey for eating, can facilitate grain avoidance (Xiu Liang). Among aquatic foods, this item is least effective in treating diseases. It is also said that it causes coldness in the viscera, damages Yang Qi, and leads to flaccidity of the penis. It can be consumed in small amounts. Excessive consumption causes abdominal distension and fullness; drinking one or two cups of warm wine mixed with ginger can resolve this.

The Tu Jing states: Ji refers to the fruit of the water caltrop. Old texts do not specify its place of origin, but it is now found everywhere. Leaves float on the water surface, flowers are yellowish-white, and fruits form after the flowers fall, ripening only as they gradually submerge into the water. There are two types of fruits: one with four angles and one with two angles. Among the two-angled varieties, there are some with tender purple skin, called Floating Water Caltrop (Fu Ling), which are particularly delicious when eaten. People in the Jianghuai and Shandong regions dry their kernels to use as rice, serving as a food staple. Daoists steam them into powder, soak them in honey, and eat them to practice grain avoidance. Among fruits, this item is most beneficial for treating diseases and resolving Dan Shi toxicity (toxicity from mineral pills). However, due to its cold nature, it should not be eaten in excess.

Shi Liao Ben Cao states: Used by immortals to disperse cold Qi. If one holds Wu Zhu Yu (Evodiae Fructus) in the mouth and swallows the saliva, it can消 (resolve) the abdominal distension caused by it. The commentary on Zhou Li mentions Qu Dao's fondness for Ji, which refers to the water caltrop.

Yan Yi states: Ji is currently commonly referred to as water caltrop and is available everywhere. After boiling and taking out the kernel for eating, it can replace grain but does not benefit the Spleen. There is also Shui Ling (Water Water Caltrop), which is also a type of Ji, but is larger and crispier, and can be eaten raw. Regarding its use in combined therapeutic treatments, no applications have been heard of. Some people who consume too many raw water caltrops experience diarrhea and difficulty in digestion, which is also due to its cold nature.