\r茄子\pd542.bmp\r
味甘，寒。久冷人不可多食，损人动气，发疮及痼疾。一名落苏。处处有之。
根及枯茎、叶 主冻脚疮，可煮作汤渍之，良。
苦茄 树小有刺。其子，以醋摩疗痈肿。根亦作浴汤。生岭南（今附）
臣禹锡等谨按孟诜云∶落苏，平。主寒热，五脏劳。不可多食，熟者少食无畏。又，醋
摩
之，敷肿毒。陈藏器云∶茄子，味甘，平，无毒。今人种而食者名落苏。岭南野生者名苦茄
足刺，子小，主瘴。日华
子云∶茄子，治温疾，传尸劳气。
图经曰∶茄子，旧不着所出州土，云处处有之，今亦然。段成式云∶茄者，连茎之名，
字当
革遐反，今呼若伽，未知所自耳。茄之类
有数种∶紫茄、黄茄，南北通有之；青水茄、白茄、唯北土多有。入药多用黄茄，其余唯可
作菜茹耳。又有一种苦茄，小株有刺，亦入药。江南有一种藤茄，作蔓生，皮薄，似葫芦，
亦
大风热痰，取大黄老茄子，不计多少，以新瓶盛贮，埋之土中，经
一年，尽化为水，取出，入苦参末，同丸如梧子。食
已及欲卧时，酒下三十粒，甚效。又治坠扑内损，散败血，止痛及恶疮、发背等。重阳日收
取茄子百枚，去蒂，四破切之，硝石十
一两，碎捣，以不津瓶器，大小约可盛纳茄子者，于器中先铺茄子一重，乃下硝石一重覆之
，如此令尽，然后以纸三数重，密密封之，安置净处，上下以新砖 复，不犯地气，至正
月后取出，去纸两重，日中曝之。逐日如此，至二、三月，度已烂，即开瓶倾出，滤去滓，
别
又曝，直至成膏，乃可用。内损，酒调半匙，空腹饮之，日再，
恶血散则痛止，血愈矣。诸疮肿，亦先酒饮半匙，又用膏于疮口四面涂之，当觉冷如冰雪，
疮
者，亦可内消，若膏久干硬，即以饭饮化动涂之。又治腰脚风血积
冷，筋急拘挛疼痛者，取茄子五十斤，细切净洗讫，以水五斗，煮取浓汁，滤去滓，更入小
铛器中煎至一斗以来，即入生粟粉同煎，令稀稠得所，取出搜和，更入研了麝香、朱砂粉，
同丸如梧子。每旦日，用秫米酒送三十丸，近暮再服，一月乃瘥。男子、女人通用，皆验。
陈藏器云∶平，无毒。醋摩敷痈肿。茎、叶枯者，煮洗冻疮。今人种食之，一名落苏。
又岭
南有野生者，名苦茄，足刺亦主瘴。食疗云∶平。主寒热，五脏劳。不可多食，动气，亦发
痼疾。熟者少食之，无畏。患冷人不可食。又，根主冻脚
疮，煮汤浸之。胜金方∶治磕扑损，肌肤青肿方∶茄子留花种通黄极大者，切作片如一
指浓，新瓦上焙干为末。欲卧酒调二钱匕，一夜消尽，无痕迹也。灵苑方∶治肠风下血，久
不止。茄蒂烧存性为末，每服食前米饮调三钱匕。
衍义曰∶茄子，新罗国出一种，淡光微紫色，蒂长，味甘。今其子已遍中国蔬圃中，唯
此无
益，并无所治，只说损人。后人虽有处治之法，然终与《本经》相失。圃人又植于暖处，浓
加
贵价以售。既不以时，损人益多，不时不食，于可忽也。
Eggplant (Qie)
Sweet in flavor, cold in nature. Individuals with chronic cold deficiency should not consume it in excess, as it damages the body's righteous qi (Zheng Qi), triggers sores, and exacerbates chronic diseases. Also known as Luo Su. It grows everywhere.
Roots, withered stems, and leaves
Mainly treat frostbite sores on the feet; they can be boiled into a decoction for soaking, which is effective.
Bitter Eggplant (Ku Qie)
The plant is small and thorny. Its seeds, when rubbed with vinegar, treat carbuncles and swelling. The roots can also be used to prepare bath water. Grows in Lingnan (currently supplemented).
Minister Yuxi et al. respectfully cite Meng Xian: Luo Su is neutral in nature. It treats alternating chills and fever, and five-viscera exhaustion. It should not be eaten in excess; cooked eggplant consumed in small amounts causes no harm. Additionally, rubbing it with vinegar and applying it to swollen toxins is beneficial. Chen Cangqi states: Eggplant is sweet in flavor, neutral in nature, and non-toxic. What people currently cultivate and eat is called Luo Su. The wild variety in Lingnan is called Ku Qie, which has thorns on its "feet" (branches/stems) and small seeds, treating miasma. Ri Hua Zi states: Eggplant treats warm pathogens and consumptive disease with transmitted qi.
Tu Jing states: Eggplant was not recorded in older texts regarding its place of origin, stating it grows everywhere, which remains true today. Duan Chengshi states: "Qie" refers to the name including the stem. The character pronunciation should be "Ge Xia Fan," now pronounced like "Jia," the origin of which is unknown. There are several varieties of eggplant: Purple eggplant and yellow eggplant are found both north and south; green water eggplant and white eggplant are mostly found in northern lands. For medicinal use, yellow eggplant is mostly used, while others are only suitable as vegetables. There is another bitter eggplant, which is small and thorny, also used medicinally. In Jiangnan, there is a vine eggplant that grows as a creeper, with thin skin resembling a gourd, which also treats severe wind-heat phlegm. Take Da Huang (Rhubarb Root) and old eggplants, in unspecified quantities, store them in a new bottle buried in the soil for one year until completely liquefied. Take out, add powder of Shen Qu (Sophorae Flavescentis Radix - *Note: Context implies Kushen/Sophora root based on 'Kushen' usually, but text says 'Kushen mo', likely Sophorae Flavescentis Radix or similar bitter herb, WHO term for Kushen is Sophorae Flavescentis Radix*), mix and form pills the size of mulberry seeds. After meals and before lying down, take thirty pills with wine; this is very effective. It also treats internal injury from falls, dissipates stagnant blood, stops pain, and treats malignant sores and back carbuncles. On the Double Ninth Festival, collect one hundred eggplants, remove the calyxes, cut each into four pieces. Mix with ten taels and one liang of Xiao Shi (Natrii Sulfas), crush and pound. Use an impermeable vessel large enough to hold the eggplants. Layer one layer of eggplant, then one layer of Xiao Shi, repeating until finished. Seal tightly with several layers of paper. Place in a clean area, cushioned by new bricks above and below to avoid ground moisture. After the first lunar month, take out, remove two layers of paper, and sun-dry. Repeat daily until the second or third lunar months, when it is estimated to be rotted. Open the bottle, pour out, filter off dregs, and sun-dry again until it becomes a paste, then it is ready. For internal injuries, mix half a spoonful with wine and drink on an empty stomach, twice a day. When stagnant blood dissipates, pain stops, and blood heals. For various swellings and sores, first drink half a spoonful with wine, then apply the paste around the sore. One should feel cold like ice and snow; the sore will resolve internally. If the paste dries hard, dissolve it with rice wine and apply. It also treats wind-blood accumulation and cold in the waist and legs, causing tendon stiffness, spasms, and pain. Take fifty jin of eggplants, finely chop and wash thoroughly. Boil in five dou of water to extract a thick juice, filter off dregs, and further decoct in a small pot to about one dou. Add raw Setaria Italica flour (Su Fen) and cook until the consistency is appropriate. Take out, knead, and add powdered Moschus (She Xiang) and Cinnabar (Zhu Sha), forming pills the size of mulberry seeds. Every morning, take thirty pills with Sorghum wine (Shu Mi Jiu), and repeat near dusk. Recovery occurs within one month. This applies to both men and women and is verified.
Chen Cangqi states: Neutral in nature, non-toxic. Rubbing with vinegar and applying treats carbuncles and swelling. Withered stems and leaves boiled and washed treat frostbite. People currently cultivate and eat it, also known as Luo Su. In Lingnan, there is a wild variety named Ku Qie, whose thorns also treat miasma. Shi Liao states: Neutral in nature. Treats alternating chills and fever, and five-viscera exhaustion. Do not eat in excess as it moves qi and induces chronic diseases. Cooked eggplant consumed in small amounts causes no harm. Those with cold conditions should not eat it. Additionally, the root treats frostbite sores on the feet; boil in water and soak. Sheng Jin Fang: To treat contusions and bruising of the skin and muscles: Select large, fully yellow eggplants retaining their flower seeds. Slice them to the thickness of a finger, dry on new tiles, and grind into powder. Before sleeping, mix two qian bi with wine; it dissipates overnight without a trace. Ling Yuan Fang: To treat intestinal wind with bleeding that persists for a long time: Burn the eggplant calyxes until carbonized (preserving nature), grind into powder. Take three qian bi mixed with rice water before meals.
Yan Yi states: A variety of eggplant comes from Silla, which is pale, slightly purple, has a long calyx, and is sweet in flavor. Now its seeds are widespread in vegetable gardens throughout China. This variety has no benefit and no therapeutic effect, only causing harm. Although later generations have methods to process it, it ultimately contradicts the Ben Jing. Gardeners plant it in warm places and sell it at high prices. Since it is not harvested in season, it causes more harm. One should not eat it out of season; this can be disregarded.