Library

[Bai Jun] (White Mushroom)
Taste: Salty, Sweet. Nature: Neutral or slightly warm. Toxicity: Slightly toxic.
Indications: Mainly treats heart pain, warms the middle jiao, removes long worms (Ascaris), white tinea (fungal skin infection), pinworms (Enterobius vermicularis), snake bite venom, zheng jia (masses and accumulations) and various parasites, ju sores (carbuncles), removes roundworms (Ascaris lumbricoides) and tapeworms (Taenia spp.), and treats malignant sores.
Alternative name: Lu.
Habitat: Produced in the ponds and marshes of the East Sea and Zhangwu in Bohai.
Harvesting: Collected in August, dried in the shade.
Precautions/Interactions: Best used with wine; incompatible with eggs.

Tao Hongjing stated: This mushroom is not found in the north. Its shape resembles mushrooms, and it is said to be transformed from stork droppings, hence another name "Stork Mushroom." When ground into powder and eaten with pork, it can expel roundworms.
Note from Tang Bencao: The mushroom is now produced in the saline lands of the reed marshes in Bohai, growing naturally. It is not transformed from stork droppings. Its color is white and light/puffy, with similar texture inside and out, differing from other mushrooms. It is effective in treating roundworms.
Chen Yuxi et al. verified the Shu Ben Tu Jing: It is now produced in Cangzhou. It appears when autumn rain is timely, but is scarce during drought or excessive rain. Sun-dried ones are of good quality.
Yao Xing Lun states: The mushroom tastes bitter. It can eliminate cold pain in the abdomen and treat white alopecia capitis (tinea capitis).
Shi Liao states: Mushrooms can trigger wind pathogens in the five zang organs, obstruct meridians, induce hemorrhoids, cause drowsiness, and lead to weakness in the back, shoulders, and limbs. Furthermore, there are several types of mushrooms; those growing on locust trees are of good quality. Those in wild fields may be toxic and fatal. They also tend to generate cold qi.
Wai Tai Mi Yao records: For treating roundworm attack causing heart pain like stabbing and vomiting clear fluid. Take one liang of [Bai Jun/Lu], grind into powder, mix with mutton meat, and take all at once in the morning for best results.
Jin Gui Yu Han states: Mushrooms that curl upward and are red should not be eaten. Green wood ear mushrooms and those growing upward should not be eaten.

[Bai Ji] (Bletilla Rhizome)
Taste: Bitter, Pungent. Nature: Neutral or slightly cold. Toxicity: Non-toxic.
Indications: Mainly treats carbuncles, malignant sores, gangrenous ulcers, damaged/necrotic tissue, evil qi in the stomach, thief wind (wind-stroke-like symptoms), fei huan (paralysis/flaccidity) with inability to move limbs, and removes white tinea and scabies mites.
Alternative names: Gan Gen, Lian Ji Cao.
Habitat: Produced in mountain valleys in the north, as well as in Yuanju and Yue mountains.
Interactions: Zi Shi Ying (Quartz) acts as an assistant herb; incompatible with Li Shi (Gypsum); adverse reaction with plum pits and apricot kernels.

Tao Hongjing stated: It is available everywhere along nearby roads. Leaves resemble Du Ruo (Pollia japonica), roots resemble water chestnuts, with hairs between nodes. It is rarely used in prescriptions but can be made into a paste.
Note from Tang Bencao: People in mountainous areas suffering from cracked hands and feet find it effective to chew and apply this substance.
Verified by Chen Yuxi et al. from Shu Ben: It is contrary to Wu Tou (Aconite).
Fruits mature in July, turning yellow-black, and wither in winter. Roots resemble water chestnuts, triangular, white, with buds at the corners. Currently produced in Shenzhou. Roots are harvested in February and August.
Wu Shi attributes: Shen Nong considered it bitter; Huang Di considered it pungent; Li Shi considered it greatly cold; Lei Gong considered it pungent and non-toxic. Stems and leaves resemble Ginger and Veratrum, growing straight up in October, purple-red in color, with white connected roots. Harvested in February, August, and September.
Yao Xing Lun states: Bai Ji serves as an assistant herb. It can treat stagnant heat that does not dissipate, mainly treats flaccidity of the genitals, treats facial melasma, and makes skin smooth.
Ri Hua Zi stated: Taste is sweet. It stops fright, evil qi, and blood pathologies; treats epilepsy, red eye masses, neck lumps (scrofula), intestinal wind and hemorrhoids, knife and arrow wounds, traumatic injuries, warm-heat malaria, bloody dysentery, scalds and burns, promotes flesh regeneration, relieves pain, and treats wind-bi (rheumatism).
Tu Jing states: Bai Ji is produced in mountain valleys in the north, as well as in Yuanju and Yue mountains. Now it is found in Jianghuai, He, Shan, Han, and Qian prefectures, growing on rocky mountains. Sprouts emerge in spring, about one chi long. Resembles palm and Veratrum, with a single cluster at the stem tip, leaves two fingers wide, green. Flowers purple in summer. Fruits mature in July, turning yellow-black. Leaves wither in winter. Roots resemble water chestnuts, triangular, white, with buds at the tips. Roots are harvested in February and July. Current physicians use it frequently in formulas for treating unhealed traumatic wounds and carbuncles/jaundice.
Jing Yan Fang: For severe cases of persistent epistaxis (nosebleed). Grind Bai Ji into powder, mix with saliva, and apply to the shan gen (root of the nose). Bleeding stops immediately.
Yan Yi: Bai Ji text content is listed under the entry for Bai Lian.