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Yinchen Hao (Artemisiae Scopariae Herba)

Bitter, neutral, slightly cold, non-toxic. Primarily treats wind-dampness, alternating chills and fever, pathogenic factors, heat accumulation, jaundice, generalized yellowing of the body, and difficult urination. Eliminates heat in the head and removes latent masses (Fu Jia). Long-term consumption lightens the body, benefits Qi, prolongs life, improves complexion, and promotes longevity. It is said that white rabbits become immortal after eating it. Grows on Mount Tai and on hillsides and slopes. Harvested in May and at the Start of Autumn, dried in the shade.

Tao Hongjing stated: It is found everywhere now, resembling Penghao (Artemisia vulgaris) but with tighter, finer leaves. The stems do not die in winter and sprout anew in spring. It is used only for treating jaundice. The *Immortal Canon* states: "White Hao, when eaten by white rabbits, makes them immortal." However, Yinchen is now described as this plant, which is likely an error. Currently, according to Chen Cangqi's *Bencao*, besides its original functions, Yinchen also unblocks joints, eliminates stagnant heat, and treats Shanghan (Cold Damage). Although it belongs to the Hao category, the seedlings are fine, survive the winter without dying, and grow new shoots from old roots, hence the name "Yinchen" (following the old), with "Hao" added later. Further investigation reveals: This is not the Yinchen found among vegetables. Ministers Yu Xi et al., according to the *Shu Ben Tu Jing*, state: Leaves resemble Qinghao (Artemisia annua) but are white on the back; it is found everywhere, and the seedlings are harvested and dried in the shade. *Xing Ming Lun* states: Yinchen Hao, used as a guiding herb, bitter and pungent, slightly toxic. Treats yellowing of the eyes and whole body, and red urine. Ri Huazi states: Shi Yinchen (Stone Yinchen), bitter, cool, non-toxic. Treats epidemic febrile diseases, manic heat, headache and dizziness, wind-eye disorders, malarial fevers, women's abdominal masses, and exhaustion due to sprains or injuries. Also known as Yinchen Hao or Shan Yinchen (Mountain Yinchen). Originally produced in Hezhou; also found in Nan Mountain and ridges.

The *Tu Jing* states: Yinchen Hao grows on Mount Tai and on hillsides and slopes. It is now found in areas near the capital, though those from Mount Tai are superior. In early spring, the seedlings emerge, three to five cun high, resembling Penghao with tight, fine leaves, lacking flowers and seeds. After autumn, the leaves wither, but the stems survive the winter, and in spring, new leaves grow from the old stems, hence the name Yinchen Hao. Harvested in May and July, the stems and leaves are dried in the shade; it is now called Shan Yinchen. Jiangning Prefecture has another type of Yinchen with large leaves and thick roots, yellowish-white, producing flowers and seeds in summer. Jiezhou has a type called Bai Hao, resembling Qinghao with white backs, commonly used medicinally locally. Currently, physicians in the south use several types of Shan Yinchen. Some explanations state: Shan Yinchen used in the capital and northern regions resembles Mugwort (Ai Hao), with fine leaves white on the back, smelling like mugwort, bitter in taste, turning black when dry. Those used in Jiangnan have stems and leaves similar to domestic Yinchen but larger, three to four chi high, with a very fragrant aroma, sweet and pungent in taste. Commonly known as Longnao Bohe (Camphor Mint). Those used in Wu are Shixiangru (Elsholtzia splendens), with extremely fine leaves, yellow color, pungent taste, and intense fragrance; warm in nature. If mistakenly taken as a spleen-resolving herb, it causes great irritability. According to the *Bencao*, there is only Yinchen Hao, no Shan Yinchen. The commentary on the *Bencao* notes: Yinchen Hao leaves resemble Penghao and are tight and fine. This corresponds to the Shan Yinchen used in the capital and northern regions. Generally, secular formulas use Shan Yinchen to treat headaches, induce sweating to resolve Shanghan, move stagnant Qi in limbs and joints, resolve phlegm, benefit the diaphragm, and treat fatigue. Detailed examination of the authentic *Bencao* shows it only treats jaundice and promotes urination, which does not match secular formulas. Testing the Shan Yinchen from the capital as a muscle-releasing and sweating agent yields little effect; whereas Shan Yinchen from Jiangnan excellently treats Shanghan-induced headaches. This reflects discussions among physicians who believe domestic Yinchen can also release the muscles, descend Qi from the diaphragm, and remove chest irritability. Formula practitioners rarely use it, but it can be ground and taken as a drink. Not recorded in the *Bencao*, it originates from secular formulas. Yinchen Hao should be considered a different substance with distinct therapeutic actions and cannot be equated with Shan Yinchen; this view is also unreliable. However, comparing efficacy, the Jiangnan variety is superior. By canonical standards, it is not derived from the *Bencao*. For medical formulas, one may compare efficacy, but the true meaning of the *Bencao* requires further study.

Lei Gong stated: When using, select those with eight-angled leaves, harvest and dry in the shade, remove roots, finely chop, and avoid fire. *Qianjin Fang*: Treats generalized pruritus and scabies. Yinchen, regardless of quantity, boiled into a concentrated decoction for washing brings immediate cure. *Shi Yi Xin Jing*: Yinchen primarily clears severe heat, jaundice, Shanghan headache, wind-heat miasma, and promotes urination. Chopped and cooked as soup, or eaten raw, it is beneficial.

*Yan Yi* stated: Yinchen Hao, Zhang Zhongjing used it to treat Shanghan with severe heat causing jaundice, where the body and face were entirely yellow, achieving excellent results. Another monk, after suffering from Shanghan, had incomplete sweating, leaving residual heat, resulting in a yellow body and face, excessive heat, and illness persisting for a year. Physicians treated it as dietary stagnation jaundice, which was incorrect and ineffective. Upon inquiry, his diet had not decreased. Subsequently, this herb was administered. After five days, the illness reduced by one-third; after ten days, by two-thirds; after twenty days, the illness completely resolved. The formula used Shan Yinchen and Shan Zhizi (Gardeniae Fructus) each 3 fen, Qinjiao (Gentianae Radix) and Shengma (Cimicifugae Rhizoma) each 4 qian, powdered. Each dose was 3 qian, boiled in 4 he of water until 2 he remained, strained, and taken warm after meals, stopping when effective. Since this medication is based on Yinchen Hao, it is recorded here.