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Sweet and pungent, warm in nature, non-toxic. Primarily treats abdominal fullness and distension, directs Qi downward, and aids digestion. Used as a seasoning, its aroma resembles that of dried tangerine peel (Chenpi), but without the bitter taste.

The *Tang Bencao* commentary states: It grows beside water marshes; the seedlings resemble *Bidens pilosa* (Guizhen) or shepherd's purse (Jicai); the flowers are bluish-white; the seeds are yellowish-black and resemble those of *Saposhnikovia divaricata* (Fangfeng). (*Tangben Xianfu*) It resembles celery (Qin) and is an edible vegetable. However, its leaves are slender and sharp. It is also known as Jiao, Niuqi, and Maqi. The seeds are used medicinally. Meng Shen states: Eaten with sauce, it treats various types of heart pain; the seeds are ground into powder and taken with vinegar. Ri Hua Zi states: Maqi can be eaten when tender. The seeds treat sudden onset of heart pain; roasted and eaten, they induce sleep.

Pungent, warm in nature, non-toxic. Primarily treats migratory erysipelas (Fengyou Danzhong) and mastitis (Ruyong).

The *Tang Bencao* commentary states: The *Bielu* states that consuming it in spring can trigger chronic knee ailments. This is a vegetable commonly consumed by people. According to other versions' annotations, it breaks up masses and blood stasis. In contemporary folk prescriptions: for patients suffering from blood disorders, eating Youcai (Brassica rapa var. parachinensis) is appropriate. Furthermore, Chen Cangqi's *Bencao* states: Youcai breaks blood stasis; postpartum women boil and eat it. The seeds are pressed to extract oil, which is applied to the head to promote hair growth and darken hair. Boiled and eaten, it primarily treats bi-syndrome of the waist and legs. Crushed leaves applied externally treat erysipelas-like rashes. Long-term consumption weakens Yang. (*Tangben Xianfu*) Additionally, it may generate various intestinal parasites. Daoists strictly avoid it. Ri Hua Zi states: Youcai is cool in nature. It treats postpartum wind-blood syndrome and blood stasis. People with body odor should not consume it.

Sweet, neutral in nature, non-toxic. Primarily detoxifies wild kudzu root (Yege). It can be boiled and eaten, or crushed raw and ingested. It is cultivated in Lingnan, growing as a vine with white flowers, suitable as a vegetable. In Yunnan, people first eat Ipomoea aquatica (Yongcai) and then eat wild kudzu root; these two substances counteract each other, naturally eliminating bitterness. Furthermore, applying juice from wild kudzu root to kudzu seedlings causes them to wither immediately, demonstrating their mutual antagonism. Zhang Sikong states: Emperor Wu of Wei consumed wild kudzu root up to one chi in length. He must have eaten this vegetable beforehand.

Cold in nature, slightly toxic. Benefits the five zang organs, clears heat from the intestines and stomach, and detoxifies alcohol. It is beneficial for individuals who ingest cinnabar and realgar pills. For northerners, eating meat and wheat noodles balances its properties; for southerners, eating fish, turtles, rice, and millet enhances its cold nature. It should not be consumed in excess, as it cools the large and small intestines. Long-term consumption leads to leg weakness and inability to walk. It may trigger lower back pain. It should not be eaten together with eels, as this combination may cause cholera-like vomiting and diarrhea.

Liu Yuxi's *Jiahua Lu* states: Spinach (Bo) originally existed in Western regions; its seeds were brought from there, similar to alfalfa and grapes, arriving via Zhang Qian. It was originally brought from Poling Country, but the name became corrupted through speech, and many people at the time were unaware of its origin.