味酸，寒，无毒。主滑中，散热。实，主悦泽人面。一名天葵，一名繁露。
陶隐居云∶又名承露，人家多种之。叶唯可 （音征） ，性冷滑，人食之，为狗所啮
作疮者，终身不瘥。其子紫色，女人以渍粉敷面为
假色，少入药用。今注一名藤葵，俗呼为胡燕脂。臣禹锡等谨按蜀本图经云∶蔓生，叶圆
，浓如杏叶。子似五味子，生青熟黑，所在有之。孟诜云∶其子悦泽人面，药中可用之。取
蒸
食疗∶其子令人面鲜华可爱。取蒸，烈日中曝干。挪去皮，取仁细研，和白蜜敷之，甚
验。
食此菜后被狗咬，即疮不瘥也。
味甘，寒，无毒。主马毒疮，捣汁洗之并服之。堇，菜也。出《短剧方》。《万毕
方》云∶除蛇蝎毒及痈肿。
唐本注云∶此菜野生，非人所种。俗谓之堇菜，叶似蕺，花紫色。（唐本先附）臣禹
锡等
一
语倒，
一、二
食疗∶堇菜，味苦。主寒热，鼠 ，瘰 ，生疮，结核，聚气，下瘀血，叶主霍乱，与
香KT
同功。蛇咬，生研敷之，毒即出矣。又，干末和油煎成，摩结核上，三、五度瘥。丹房镜源∶
\r蕺（音戢）\pd544.bmp\r
味辛，微温。主蠼（音劬） 溺疮，多食令人气喘。
陶隐居云∶俗传言食蕺不利人脚，恐由闭气故也。今小儿食之，便觉脚痛。唐本注云∶
此物
叶似荞麦，肥地亦能蔓生，茎紫赤色，多生湿地、山谷阴处。山南、江左人好生食之，关
中谓之菹菜。臣禹锡等谨按蜀本图经云∶茎叶俱紫赤，英有臭气。孟诜云∶蕺菜，温。小
儿食之，三岁不行。久食之，发虚弱，损阳气，消精髓，不可食。日华子云∶蕺菜，有毒。
淡
图经曰∶蕺菜，味辛，微温。主蠼 溺疮。山谷阴处湿地有之。作蔓生，茎紫赤色。叶
如荞
麦而肥。山南、江左人好生食之。然不宜多食，令人气喘，发虚弱，损阳气，消精髓，素有
脚弱病尤忌之。一啖令人终身不愈。关中谓之菹菜者是也。古今方∶家亦鲜用之。
经验方∶主背疮热肿。取汁盖之，至疮上开孔以歇热毒，冷即易之，瘥。
[Luokui]
Taste is sour, nature is cold, non-toxic. It primarily treats intestinal sliding and unsmoothness, and dissipates heat. When the fruit is ripe, it primarily serves to brighten and luster the face. Also known as Tiankui (Heavenly Dew), also known as Fanlu (Abundant Dew).
Tao Hongjing states: Also known as Chenglu (Receiving Dew), it is widely cultivated by households. The leaves are only suitable for chewing (sound 'zheng'), with a cold and slippery nature. If one consumes it and subsequently suffers a dog bite that forms an ulcer, it will not heal throughout life. Its seeds are purple; women use them soaked in liquid to apply to the face as artificial coloration, used in small amounts in medicine. Current annotations state it is also known as Tengkuai (Vine Hibiscus), commonly called Huyanzi (Hu Lipstick). Ministers Yuxi et al. respectfully consult the Shuben Tujing (Shu Edition Illustrated Materia Medica): It grows as a vine, leaves are round, thick like apricot leaves. Seeds resemble Wuweizi (Schisandra chinensis), green when raw and black when ripe, found everywhere. Meng Shen states: Its seeds brighten and luster the face, usable in medicine. Take, steam, dry under the scorching sun. Remove the skin, extract the kernel, grind finely, mix with white honey, and apply; very effective.
Dietary therapy: Its seeds make the face fresh, gorgeous, and lovely. Take, steam, dry under the scorching sun. Remove the skin, extract the kernel, grind finely, mix with white honey, and apply; highly verified.
After eating this vegetable, if bitten by a dog, the wound will not heal.
[Jin Zhi]
Taste is sweet, nature is cold, non-toxic. Primarily treats Ma Du Chuang (Horse Poison Ulcer); crush and take juice to wash and ingest. Jin is a vegetable. From "Duanju Fang". "Wanbi Fang" states: Eliminates snake and scorpion toxins, as well as carbuncles and swellings.
Tang Ben Zhu states: This vegetable is wild, not planted by humans. Commonly called Jincai (Jin Vegetable), leaves resemble Jicai (Houttuynia cordata), flowers are purple. (Attached first in Tang Ben) Ministers Yuxi et al... [Text corruption/collation marks omitted].
Dietary therapy: Jincai, taste bitter. Primarily treats chills and fever, shulou (scrofula), luoli (scrofulous nodes), sores, tubercles, qi accumulation, and descending blood stasis. Leaves primarily treat huoluan (cholera-like disorder), with effects similar to Xiangru (Elsholtzia). For snake bites, crush raw and apply externally; toxin exits immediately. Additionally, dry powder mixed with oil and fried into a paste, rubbed on tubercles; heals in three to five applications. Danfang Jingyuan:
[Ji (Sound 'ji')]*
Taste is pungent, slightly warm. Primarily treats Quwu Niao Chuang (Earwig Urine Ulcer); excessive consumption causes asthma/wheezing.
Tao Hongjing states: Folk rumor says eating Ji vegetable is detrimental to feet, likely due to blocking qi. Now, children who eat it feel foot pain. Tang Ben Zhu states: This plant's leaves resemble buckwheat; it can grow as a vine even in fertile soil, stems are purple-red, mostly growing in wetlands and shady places in valleys. People in Shannan and Jiangzuo like to eat it raw; in Guanzhong, it is called Zucai (Pickled Vegetable). Ministers Yuxi et al. respectfully consult the Shuben Tujing: Stems and leaves are all purple-red, the floral/fruit part has an odor. Meng Shen states: Ji vegetable, nature warm. Children eating it cannot walk until age three. Long-term consumption causes weakness, damages Yang qi, consumes essence and marrow, should not be eaten. Ri Huazi states: Ji vegetable, toxic.
Tujing states: Ji vegetable, taste pungent, slightly warm. Primarily treats Quwu Niao Chuang. Found in shady wetlands of valleys. Grows as a vine, stems purple-red. Leaves resemble buckwheat but are thicker/fatter. People in Shannan and Jiangzuo like to eat it raw. However, it should not be eaten in excess, as it causes wheezing, leads to weakness, damages Yang qi, and consumes essence and marrow. Those with pre-existing foot weakness must especially avoid it. One bite causes lifelong non-healing. What is called Zucai in Guanzhong is this. In ancient and modern prescriptions: rarely used by families.
Empirical prescription: Primarily treats hot swelling of back ulcers. Take juice to cover the area, allowing an opening in the ulcer to vent heat and toxin; replace when cool; heals.