禀火金之气以生，而白芥又得金气之胜，故味辛，气温，无毒。辛温入肺而发
散，故有温中除冷，发汗辟邪，豁痰利气之功。凡痰在胁下，皮里膜外，非白芥子莫能
达，盖取其辛温之性，能搜剔内外痰结，及胸膈寒痰，冷涎壅塞者殊有神效。茎叶煮
食，动风动气，有疡疮痔疾，便血者勿食。其青芥菜，与白芥所禀相同，气味无异温而
辛，食则气先归鼻，故窍利而耳目明也。辛散温行故能利气，消痰开胃辟寒也。其主除
肾邪气者，辛能润肾，温能暖水脏也。然亦动风发气，功不掩过者耳。子与白芥子相
近，而功微不及。百年陈芥卤久窨地中者，以辛温之性，得盐水久窨，土中之气变为辛
寒，所以极散痰热，且芥通肺气，故神治肺痈喉痹，饮以数匙立消。三子养亲汤，治老
人苦于痰气喘嗽，胸满懒食，不可妄投燥利之药，反耗真阴，因有求治其亲，遂制此方
治之，随试随效，用白芥子、紫苏子、白莱菔子各微炒研末，看所主为君，每剂不过三
四钱，用绢袋盛之，入汤煮饮，勿煎太过，则味苦辣，大便素实者，入蜜一匙，冬月加姜一片。
白芥子，消痰癖，治皮里膜外痰涎，久疟蒸成癖块，解肌发汗，利气疏痰，温中而
消，冷滞醋涂，而散痈毒。菜冷气堪除，五脏能补，青芥子，扑损瘀血，冷疼生姜研
贴，麻痹风毒肿痛，酽醋和敷，酒调末服，心脾痛止。菜温中，归鼻利九窍，明耳目。
去头面风，咳嗽冷气，煮食动膈气风气，生食发丹石毒，同兔肉生恶疮，同鲫鱼发水肿。
按∶白芥子，诚为利气疏痰，温中去滞，凡痰在皮里膜外之要药。然大辛大散中
病即已，久服耗伤真气，令人眩晕损目，若肺热阴虚火盛者忌之。
白芥子禀受火和金的气以生长，而白芥又得到了金气的优势，所以味道辛，性质温，没有毒性。辛温入肺经并能发散，所以具有温中散寒、发汗祛邪、豁痰利气的作用。凡是痰停留在胁下、皮里膜外，非白芥子不能到达，这是因为它辛温的性质，能够搜剔内外的痰结，以及胸膈间的寒痰、冷涎壅塞的情况，特别有神奇的效果。茎叶煮食，会动风动气，患有疮疡、痔疮、便血的人不要食用。它的青芥菜，与白芥所禀受的气相同，气味没有差异，都是温而辛的，食用后气先归于鼻窍，所以孔窍通畅，耳目清明。辛能发散，温能通行，所以能利气、消痰、开胃、辟寒。它主要能去除肾中的邪气，是因为辛能润肾，温能温暖水脏（肾）。然而它也会动风发气，功效不能掩盖其过失罢了。子与白芥子相近，但功效微弱不及白芥子。百年陈芥卤在地下久藏者，因为辛温的性质，得到盐水久藏，土中的气变为辛寒，所以极能消散痰热，而且芥通肺气，所以神效治疗肺痈喉痹，饮用几匙立刻消除。三子养亲汤，治疗老人苦于痰气喘嗽，胸满懒食，不可妄投燥利之药，反而耗伤真阴，因为有求治其亲，于是制此方治疗，随试随效，用白芥子、紫苏子、白莱菔子各微炒研末，看所主为君，每剂不过三四钱，用绢袋盛之，入汤煮饮，勿煎太过，则味苦辣，大便素实者，入蜜一匙，冬月加姜一片。白芥子，消痰癖，治疗皮里膜外痰涎，久疟蒸成癖块，解肌发汗，利气疏痰，温中而消，冷滞醋涂，而散痈毒。菜冷气堪除，五脏能补，青芥子，扑损瘀血，冷疼生姜研贴，麻痹风毒肿痛，酽醋和敷，酒调末服，心脾痛止。菜温中，归鼻利九窍，明耳目。去头面风，咳嗽冷气，煮食动膈气风气，生食发丹石毒，同兔肉生恶疮，同鲫鱼发水肿。按：白芥子，诚为利气疏痰，温中去滞，凡是痰在皮里膜外的要药。然大辛大散中病即已，久服耗伤真气，令人眩晕损目，若肺热阴虚火盛者忌之。
Baijiezi (White Mustard Seed) is born from the Qi of Fire and Metal, and since Baijie further obtains the superiority of Metal Qi, its taste is Pungent (Xin), its nature is Warm, and it is non-toxic. Its Pungent-Warm nature enters the Lung Meridian and disperses, thus possessing the functions of warming the middle to dispel cold, inducing sweating to expel pathogens, resolving phlegm, and benefiting Qi. Whenever Phlegm resides in the hypochondrium or between the skin and fascia, only Baijiezi can reach it, precisely because its Pungent-Warm nature can search out and eliminate internal and external Phlegm accumulations, as well as Cold-Phlegm and Cold-Saliva obstructing the chest and diaphragm, showing miraculous efficacy. Boiling and eating the stems and leaves stirs Wind and moves Qi; those with sores, ulcers, hemorrhoids, or bloody stools should avoid eating them. The Qingjie vegetable shares the same endowment with Baijie, with no difference in taste and odor—both are Warm and Pungent. Upon consumption, the Qi first returns to the nasal orifices, thereby clearing the orifices and brightening the eyes and ears. Pungency disperses and Warmth promotes circulation, thus benefiting Qi, resolving Phlegm, stimulating appetite, and warding off cold. Its ability to primarily remove pathogenic factors from the Kidney is due to Pungency moistening the Kidney and Warmth warming the Water Organ (Kidney). However, it also stirs Wind and moves Qi, meaning its benefits do not outweigh its drawbacks. The seeds are similar to Baijiezi but their efficacy is slightly inferior. Century-old Chenjie brine buried deep in the earth for a long time, due to its Pungent-Warm nature combined with prolonged burial in salt water, transforms into Pungent-Cold through the Qi of the soil, making it extremely effective at dissipating Phlegm-Heat. Since Jie unblocks Lung Qi, it miraculously treats Lung Abscess and Bi Syndrome of the throat; drinking a few spoons leads to immediate resolution. Sanzi Yangqin Tang (Three Seeds Decoction to Nourish the Elderly) treats the elderly suffering from Phlegm-induced asthma and cough, chest fullness, and poor appetite. One must not recklessly administer drying and draining medicines, which would instead consume True Yin. Because one seeks treatment for their parents, this formula was created. It proves effective upon trial: using Baijiezi (White Mustard Seed), Zisuzi (Perilla Fruit), and Bailaifuzi (Radish Seed), each lightly stir-fried and ground into powder. The principal ingredient is chosen based on the specific condition. Each dose does not exceed 3-4 qian, placed in a silk bag, boiled in water for drinking. Do not boil excessively, or the taste will become bitter and spicy. For those with normally solid stools, add one spoonful of honey; in winter, add a slice of ginger. Baijiezi resolves Phlegm-Pi (accumulations), treats Phlegm-Saliva between the skin and fascia, eliminates Pi-masses formed by chronic malaria steaming, releases the muscle layer to induce sweating, benefits Qi, disperses Phlegm, warms the middle to resolve Cold-Stagnation, and when applied with vinegar externally, dissipates carbuncle toxins. The vegetable removes Cold-Qi and nourishes the five Zang organs. Qingjiezi treats traumatic blood stasis; for cold pain, paste with crushed fresh ginger. For numbness, Wind-Toxin swelling and pain, apply with strong vinegar or take the powder mixed with wine to stop Heart-Spleen pain. The vegetable warms the middle, benefits the nose, clears the nine orifices, and brightens the eyes and ears. It removes Wind from the head and face, treats coughing and Cold-Qi. Boiled food stirs Diaphragmatic Qi and Wind-Qi; raw food triggers Dan-Shi toxicity. Consumed with rabbit meat, it causes malignant sores; consumed with crucian carp, it induces edema. Note: Baijiezi is indeed a crucial herb for benefiting Qi, dispersing Phlegm, warming the middle, and removing stagnation, especially for Phlegm located between the skin and fascia. However, being highly Pungent and strongly dispersing, it should be stopped once the disease is cured. Long-term use consumes True Qi, causing dizziness and eye damage. It is contraindicated for those with Lung Heat, Yin Deficiency, and flourishing Fire.