（一）主咳逆下气，明目，去头面风。大叶者良。煮食之亦动气，犹胜诸菜。生食发
丹石，不可多食。〔卷·心·嘉〕
（二）其子∶微熬研之，作酱香美，有辛气，能通利五脏。〔证〕
（三）其叶不可多食。又，细叶有毛者杀人。〔证〕
（一）利五脏，轻身益气。〔心·嘉〕
（二）根∶消食下气。甚利关节，除五脏中风，练五脏中恶气。服之令人白净肌细。〔心·嘉〕
（一）治消渴。又发诸风冷。（腹中冷病者不服。）有热者服之，亦不发病，即明其（菜）
性冷。《本草》云“温”，未解。〔心·证〕
（二）又，消食，亦少下气。〔证〕
（三）九英菘，出河西，叶极大，根亦粗长。和羊肉甚美。常食之，都不见发病。其冬
月作菹，煮作羹食之，能消宿食，下气治嗽。诸家商略，性冷，非温。恐误也。〔证〕
（四）又，北无菘菜，南无芜菁。其蔓菁子，细。菜子，粗也。〔证〕
（一）主咳逆下气。〔证〕
（二）其叶性温。用时捣之。治男子阴肿，生捣和醋封之。女人绵裹内，三、四易。〔嘉
·证〕
（三）谨按∶子∶压作油用，亦少破气，多食发心闷。温。补中益气，通血脉，填精髓。
可蒸令熟，烈日干之，当口开。舂取米食之，亦可休粮。生食，止渴、润肺。〔证〕
(1) It mainly treats cough with rebellious Qi and promotes the downward movement of Qi, brightens the eyes, and dispels wind from the head and face. Those with large leaves are of better quality. Boiling and eating it also stirs up Qi, yet it still surpasses other vegetables. Raw consumption induces the toxicity of Danshi (mineral drugs), so it should not be eaten in excess. [Juan · Xin · Jia]
(2) Its seeds: Lightly roasted and ground, they make a fragrant and delicious sauce with a pungent aroma, capable of promoting the free flow of the Five Zang organs. [Zheng]
(3) The leaves should not be eaten in excess. Furthermore, varieties with fine leaves and hairs can cause death. [Zheng]
(1) It benefits the Five Zang organs, lightens the body, and tonifies Qi. [Xin · Jia]
(2) The root: Dissolves food stagnation and directs Qi downward. It is highly beneficial for the joints, expels Wind from the Five Zang organs, and eliminates malignant Qi within the Five Zang organs. Consumption leads to fair and delicate skin. [Xin · Jia]
(1) It treats Xiao Ke (Wasting-Thirst). However, it triggers various Wind-Cold conditions. (Those with Cold diseases in the abdomen should not take it.) If taken by those with Heat syndromes, it does not induce disease, which clarifies that the vegetable's nature is Cold. The *Ben Cao* states it is "Warm," a view I do not understand. [Xin · Zheng]
(2) Additionally, it dissolves food stagnation and has a mild effect on directing Qi downward. [Zheng]
(3) Jiuying Song (a type of Brassica), originating from Hexi, has extremely large leaves and thick, long roots. It tastes excellent when cooked with mutton. Regular consumption prevents disease onset. When made into pickles in winter and boiled into soup, it digests retained food, directs Qi downward, and treats cough. Various scholars discuss its nature as Cold, not Warm. This suggests previous records may be erroneous. [Zheng]
(4) Furthermore, there is no Song Cai (Chinese Cabbage) in the North, and no Wujing (Turnip) in the South. The seeds of Manjing (Turnip) are fine, while the seeds of Caizi (Mustard/Brassica seed) are coarse. [Zheng]
(1) It mainly treats cough with rebellious Qi. [Zheng]
(2) The leaves have a Warm nature. When used, crush them. To treat Yin swelling in men, crush fresh leaves and apply with vinegar as a poultice. For women, wrap in cotton and insert internally, changing three or four times. [Jia · Zheng]
(3) According to careful examination: The seeds: Pressed for oil use; they also mildly break Qi, and excessive consumption causes chest oppression. Nature: Warm. Tonifies the Middle and benefits Qi, unblocks blood vessels, and fills essence and marrow. They can be steamed until cooked, dried in strong sunlight, cracked open, pounded to remove the bran, and eaten like rice; this method can also be used for grain avoidance (Bigu). Raw consumption stops thirst and moistens the Lungs. [Zheng]