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[Chai Hu (Bupleuri Radix)]

Taste: Bitter. Nature: Neutral or slightly cold. Toxicity: Non-toxic. Indications: Mainly treats disorders of the heart and abdomen, eliminates stagnant Qi in the stomach and intestines, resolves food accumulation, expels pathogenic cold and heat, promotes the elimination of stale substances and the generation of new ones, removes mental restlessness and heat below the epigastrium caused by Shanghan (Cold Damage), resolves various phlegm-heat solidities, counters rebellious pathogenic Qi in the chest, dissipates wandering Qi among the five Zang organs, treats water retention and distension in the large intestine, and spasm and contraction due to Bi syndrome caused by dampness. It can also be used to prepare medicinal bath decoctions. Long-term consumption lightens the body, brightens the eyes, and benefits Jing (Essence). Alternative names include Di Xun (Earth Smoke), Shan Cai (Mountain Vegetable), and Ru Cao (Herb Grass). The leaf is called Yun Hao (Artemisia argyi-like herb), which has a pungent aroma and is edible. It grows in the valleys of Hongnong and Yuanju. The roots are harvested in February and August and dried in the sun. When combined with Poria (Fuling), Platycodon Root (Jiegeng), Rhubarb (Dahuang), Gypsum (Shigao), Hemp Seed (Maziren), Licorice (Gancao), and Cinnamon Twig (Guizhi), using one dou of water to boil down to four sheng, adding three fang cun bi of Niter (Xiaoshi), it treats Shanghan with symptoms of alternating chills and fever, headache, and mental fullness below the epigastrium. Pinellia (Banxia) serves as its guiding herb; it is incompatible with Soap Fruit (Zaojiao) and fears Lady Wan (Nüwan) and Veratrum (Lilu).

Tao Hongjing stated: It is now produced in nearby regions, resembling Qian Hu (Peucedani Radix) but stronger. "Bowuzhi" states: Yun Hao has leaves similar to Xie Hao; in spring and autumn, it bears white flowers (pronounced 'ruo'), four to five inches long, fragrant and delicious, edible, found in Chang'an and Henei. This Chai Hu is the primary herb for treating Shanghan. Tang Ben Zhu noted: 'Zi' is the ancient character for 'Chai'. "Shanglin Fu" mentions Zi Jiang, and "Erya" mentions Miao (pronounced 'miao'), the Zi grass. All are written with the character 'Zi'. Moreover, this herb has a purple root, which is the commonly used Chai Hu today. It was later referred to as Chai Hu due to the substitution of the wood radical for the silk radical. Checking various Materia Medica, no such name exists. The Da Chai Hu Tang and Xiao Chai Hu Tang for Shanghan are crucial formulas for resolving phlegm-Qi disorders. Using Yun Hao root instead would be a major error. Minister Yuxi et al., according to "Yaoxing Lun", stated: Chai Hu can treat Heat Lao (Consumption), bone joint pain, heat sensation, shoulder and back pain, unblocks and smooths Blood and Qi, treats fatigue and emaciation, directs Qi downward and aids digestion, and treats persistent internal and external heat from seasonal epidemics; boiling it alone is effective. Xiao Bing stated: It treats Phlegm-fullness and stagnation in the chest and hypochondrium. Ri Hua Zi stated: Taste is sweet. It tonifies the Five Laos and Seven Injuries, relieves restlessness and fright, boosts Qi and strength, resolves phlegm and stops cough, moistens the Heart and Lungs, replenishes Essence and Marrow, treats epidemic warm diseases, mania and exhaustion, chest and hypochondriac fullness, and forgetfulness.

"Tujing" stated: Chai Hu grows in the valleys of Hongnong and Yuanju; it is now found in Guanshan, Jianghu, and other nearby regions, with those from Yinzhou being superior. Sprouts appear in February, very fragrant. Stems are greenish-purple; leaves resemble bamboo leaves, slightly tight, some like Xie Hao, some like Ophiopogon (Mendong) but shorter. Yellow flowers bloom in July. Those grown in Danzhou bear green fruits, distinct from others. Roots are reddish, resembling Qian Hu but stronger, with a red hairy crown like a rat's tail; single-clustered, longer roots are preferred. Harvested in February and August, dried in the sun. Zhang Zhongjing used Da Chai Hu Tang, Xiao Chai Hu Tang, Chai Hu Jia Longgu Tang, and Chai Hu Jia Mangxiao Tang for treating Shanghan. Thus, for subsequent generations treating alternating chills and fever, this is the most important herb.

Chen Cangqi quoted Tao Hongjing: Yun Hao is Chai Hu, mainly treating Shanghan. Su Gong said: 'Zi' implies purple; this herb is purple. "Shanglin Fu" mentions Zi Jiang, which is the commonly used Chai Hu today. Lei Gong said: For usage, stems are long and soft, skin is red, with yellow hairs. Produced in Pingzhou Ping County, i.e., present-day Yinzhou Yin County. In western production areas, many white and green cranes fly there because the fragrance of Chai Hu rises straight into the clouds; passersby who smell it feel refreshed. After harvesting, remove the hairs and head, shave off a little of the red thin skin with a silver knife, wipe clean with coarse cloth, finely chop, and use. Avoid fire contact, otherwise it becomes ineffective. Sun Shangyao: Treats Jaundice. Chai Hu 1 liang (deprived of sprouts), Gancao 1 fen, both finely chopped, as one dose. Boil with one bowl of water and a handful of Imperata Rhizome (Baimaogen) until reduced to 0.7 parts, filter dregs, and take at any time, finishing within one day. Bieshuo noted: According to records, only Chai Hu from Yinxia is best; roots resemble rat tails, 1-2 chi long, with excellent fragrance. Although not recorded in "Tujing" currently, common people cannot identify the true variety, so market vendors often substitute Tonghua produce, which is still superior to other regions. This is likely because Yinxia has sandy soil, and Tonghua is also produced in Shayan.

"Yanyi" stated: "Benjing" contains not a single word about treating Lao (Consumption), yet modern formulas for Lao rarely omit it. Alas! Many such errors mislead the world. Investigating the pathology of Lao, there is a type involving true Zang deficiency complicated by pathogenic heat, where pathogens cause Lao due to deficiency; hence, Lao is described as "firm/stubborn". It must be used with discretion. For example, in "Jingyan Fang", Qinghao Jian Wan for treating Lao-heat uses Chai Hu appropriately; it is invariably effective, but should be stopped immediately once heat subsides. If there is no heat, using it worsens the condition; even death may result, though patients do not blame the doctor, as witnessed frequently. Ri Hua Zi also claimed it tonifies the Five Laos and Seven Injuries. "Yaoxing Lun" also stated it treats fatigue and emaciation. For such conditions, if there is no excess heat, and physicians persistently use it, death is inevitable! Annotations in Materia Medica must not be ignored, as errors will affect countless generations. Wise scholars can judge correctly. Those with mediocre learning, unwilling to investigate, will suffer ruin; how can one not be cautious? How can one not beware? For instance, Zhang Zhongjing used Chai Hu Tang for alternating chills and fever resembling malaria, which is precisely appropriate.