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味辛，温。主下气，除寒中，其子尤良。
陶隐居云∶叶下紫色而气甚香。其无紫色不香似荏者，名野苏，不堪用。其子主下气，
与桔
皮相宜同疗。今注今俗呼为紫苏。臣禹锡等谨按尔雅云∶苏，桂荏。释曰∶苏，荏类之草
也。以其味辛类荏，故一名桂荏也。药性论云∶紫苏
子，无毒，主上气咳逆，治冷气及腰脚中湿风结气。将子研汁煮粥良，长服令人肥白身香。
和高良姜、桔皮等分，蜜丸，空心下十丸。下一切宿冷气及脚湿风。叶可生食，与一切鱼肉
作羹，良。孟诜云∶紫苏，除寒热，治冷气，日华子云∶紫苏，补中益气，治心腹胀满，止
霍乱转筋，开胃下食并一切冷气，止香港脚，通大小肠。子主调中，益五脏，下气，止霍乱，
呕吐，反胃，补虚劳，肥健人，利大小便，破症结，消五膈，止嗽，润心肺，消痰气。
图经曰∶苏，紫苏也。旧不着所出州土，今处处有之。叶下紫色而气甚香，夏采茎叶，
秋采
实。其茎并叶，通心经，益脾胃，煮饮尤胜，与桔皮相宜，气方∶中多用之。实主上气咳逆，
令人肥健。若欲宣通风毒，则单用茎，去节大良。谨按《尔雅》谓
苏为桂荏。盖以其味辛而形类荏，乃名之。然而苏有数种，有水苏、白苏、鱼苏、山鱼苏，
皆
白苏方∶茎，圆叶不紫，亦甚香，实亦入药。鱼苏似茵陈，大叶而
香，吴人以煮鱼者，一名鱼 。生山石间者名山鱼苏，主休息痢，大小溲频数，干末，米饮
调
《本经》不着，南齐褚澄善医，为吴都太守，百姓李道念以公事到
郡，澄见谓曰∶汝有重病。答曰∶旧有冷病，至今五年，众医不瘥。澄为诊曰∶汝病非冷非
热，当是食白瀹鸡子过多所致，令取苏一升，煮服，仍吐一物如升，涎裹之，能动，开看是
鸡雏，羽翅、爪距具足，能行走。澄曰∶此未尽，更服所余药，又吐得如向者鸡十三头，而
病
是用蒜煮服之。
雷公云∶凡使，勿用薄荷根茎，真似紫苏茎，但叶不同。薄荷茎性燥，紫苏茎和。凡使，
刀
刮上青薄皮，锉用也。圣惠方∶治风，顺气，利肠
。以紫苏子一升微炒杵，以生绢袋盛，纳于三斗清酒中，浸三宿，少少饮之。又方∶治脚
气及风寒湿痹，四肢挛急，脚踵不可践地。用紫苏二两，杵碎，水二升，研取汁，以苏子汁
煮粳
豉、椒、姜食之。外台秘要∶治梦失精。以子一升，熬杵为末，酒服方
方∶治失血。紫苏不限多少，
于大锅纳水煎，令干后去滓，熬膏，以赤
五十丸，常服，瘥。金匮方∶
治食蟹中毒。紫苏
煮汁饮之三升，以子汁饮之亦治。凡蟹未经霜者多毒。丹房镜源紫苏油，柔朱金润八石。
衍义曰∶苏，此紫苏也，背面皆紫者佳，其味微辛、甘，能散，其气香。令人朝暮汤其
汁饮
，为无益。医家以谓芳草致豪贵之疾者，此有一焉。脾胃寒人饮之多泄滑，往往人不觉。子，
Su (Perilla)
Pungent in flavor, warm in nature. Primarily directs Qi downward and dispels cold in the Middle Jiao; its seeds are particularly effective.
Tao Hongjing stated: The underside of the leaves is purple and the aroma is very fragrant. Those that are not purple on the underside and lack fragrance, resembling Ren (Elsholtzia ciliata), are called Wild Su and are unsuitable for medicinal use. Its seeds primarily direct Qi downward and are compatible with Chen Pi (Citri Reticulatae Pericarpium) for combined treatment. Currently, it is commonly known as Zi Su (Perilla Frutescens). Ministers Yu Xi and others verified according to *Erya*: "Su is Gui Ren." The explanation states: Su is a herb of the Ren category. Because its pungent flavor resembles Ren, it is also named Gui Ren. *Yao Xing Lun* states: Zi Su Zi (Perillae Fructus) is non-toxic, primarily treats rebellious Qi and cough, and manages Cold Qi and damp-wind stagnation in the waist and feet. Grinding the seeds into juice and cooking porridge is beneficial; long-term consumption makes the body plump, white, and fragrant. Combined with equal parts Gao Liang Jiang (Galangal Rhizome) and Chen Pi, formed into honey pills, taken empty stomach with ten pills. It expels all accumulated cold Qi and damp-wind in the legs. Leaves can be eaten raw, made into soup with various fish and meats, which is excellent. Meng Shen stated: Zi Su dispels cold and heat and treats cold Qi. Ri Hua Zi stated: Zi Su tonifies the Middle and benefits Qi, treats chest and abdominal fullness, stops Huo Luan (cholera-like syndrome) with muscle cramps, opens the appetite and aids digestion, treats all cold Qi, stops Hong Zhang Jiao (beriberi), and unblocks the Large and Small Intestines. Seeds primarily harmonize the Middle, benefit the Five Zang organs, direct Qi downward, stop Huo Luan, vomiting, and regurgitation, tonify deficiency and fatigue, make people robust, promote urination and defecation, break up masses, eliminate five types of Di (diaphragmatic obstruction), stop cough, moisten the lungs and heart, and resolve phlegm.
*TU Jing Ben Cao* states: Su refers to Zi Su. Old texts did not specify its origin, but it grows everywhere now. The underside of the leaves is purple and the aroma is very fragrant; stems and leaves are harvested in summer, fruits in autumn. The stems and leaves enter the Heart Meridian, benefit the Spleen and Stomach, and are especially effective when boiled as a drink; they are compatible with Chen Pi and frequently used in prescriptions. Fruits treat rebellious Qi and cough, making people plump and robust. If one wishes to ventilate wind toxins, using only the stem, removing the nodes, is highly effective. Verified according to *Erya*, Su is called Gui Ren. This is likely because its pungent flavor and shape resemble Ren, hence the name. However, there are several types of Su: Shui Su (Houttuynia cordata), Bai Su (White Perilla), Yu Su (Fish Perilla), and Shan Yu Su (Mountain Fish Perilla). All have white Su stems, round non-purple leaves, and are also very fragrant; their fruits also enter medicine. Yu Su resembles Yin Chen (Artemisia capillaris), has large leaves and is fragrant; people in Wu use it to cook fish, also known as Yu [Su]. Those growing between mountain rocks are called Shan Yu Su, primarily treating chronic dysentery and frequent urination/defecation; powdered dry form mixed with rice water.
*Shen Nong Ben Cao Jing* does not record it. Chu Cheng of Southern Qi was skilled in medicine and served as Governor of Wu Commandery. A commoner, Li Daonian, came to the commandery on official business. Chu Cheng saw him and said, "You have a serious illness." He replied, "I have had a chronic cold condition for five years, and many doctors could not cure it." Chu Cheng diagnosed, "Your illness is neither cold nor heat; it is likely caused by eating too many boiled eggs. Have someone take one sheng of Su, boil and administer it." He subsequently vomited an object the size of a sheng, wrapped in saliva, which moved. Opening it revealed a chick with complete feathers, wings, claws, and spurs, capable of walking. Chu Cheng said, "This is not finished; take the remaining medicine." He then vomited thirteen more chicks like the previous ones, and the illness was cured. It was administered cooked with garlic.
Lei Gong stated: When using, do not use Mint roots and stems, as they truly resemble Perilla stems, but the leaves differ. Mint stems are drying in nature, while Perilla stems are harmonious. When using, scrape off the thin green skin on the surface with a knife and chop before use. *Sheng Hui Fang*: Treats Wind pathogens, regulates Qi, and promotes intestinal function. Take one sheng of Zi Su Zi, lightly stir-fried and pounded, place in a raw silk bag, immerse in three dou of clear wine, soak for three nights, and drink in small amounts. Another prescription: Treats Jiao Qi (beriberi) and Bi syndrome due to wind-cold-dampness, limb spasms, and heels unable to touch the ground. Use two liang of Zi Su, pound until broken, add two sheng of water, grind to extract juice, and cook Jing Mi (Rice), Chi (Black Soybean), Jiao (Pepper), and Jiang (Ginger) in the Su seed juice for consumption. *Wai Tai Mi Yao*: Treats nocturnal emission. Take one sheng of seeds, roast and pound into powder, take with wine. Fang Fang: Treats blood loss. Use any amount of Zi Su, add water in a large pot, boil until dry, remove dregs, and simmer into a paste. Form into fifty pills with Chi [Shaoyao?], take regularly for recovery. *Jin Gui Fang*: Treats crab poisoning. Drink three sheng of juice boiled from Zi Su; drinking seed juice is also effective. Crabs that have not experienced frost often contain toxins. *Dan Fang Jing Yuan*: Perilla oil softens Cinnabar, Gold, and nourishes the Eight Stones.
*Yan Yi* states: Su refers to this Zi Su; those purple on both sides are superior. The flavor is slightly pungent and sweet, capable of dispersing, with a fragrant aroma. Drinking its juice morning and evening is of no benefit. Physicians believe that aromatic herbs cause diseases among the wealthy and noble; this is one instance. People with cold Spleen and Stomach who drink it excessively suffer from diarrhea and slipping; often people are unaware. Seeds,