零余子 《拾遗》云∶味甘，温，无毒，主补虚，强腰背，不饥。蒸食晒干，功用强于
薯蓣，此薯蓣子在叶上生，大者如卵。（和名奴加古。）
崔禹云∶食之浓肠胃，益气力，止饥。味苦，小甘，无毒，小温，驻面色，胜于麦
豆，烧蒸充粮。（和名止已吕。）
芋 《本草》云∶味辛，平，有毒，主宽肠胃，充肌肤，滑中。一名云芝。《陶景注》
云∶生则有毒， 不可食，性滑下石。崔禹云∶味咸， 小温，滑中，多食之伤人性命。《神
农经》云∶不可多食，动宿冷。孟诜云∶主宽缓肠胃，去死肌，令脂肉悦泽。《七卷经》云∶
有毒，能下石。《列仙传》云∶昔酒客为梁蒸，使民益种芋。后三年当大饥。梁民不饥死，
兼名菀云。一名长味，一名谈善。《养生要集》云∶芋种三年不收成，野芋食之杀人。又云
∶治野芋中毒方∶煮大豆汁冷冻饮料之。又方∶土浆饮之。（和名以倍都以毛。）
乌芋 《本草》云∶味苦，微寒，无毒。甘，主消渴、痹热、热中，益气。一名藉姑，
一名水萍。《陶景注》云∶生水田中，叶有桠状如泽写，不正似芋。苏敬云∶此草一名槎牙，
一名茨菰，主百毒，产后血闷，攻心欲死，产难，胞衣不出，捣汁服一升。《拾遗》云∶食
之令人肥白。小者极消，吞之开胃及肠。《千金方》云∶下石淋。崔禹云∶食之益气力，主
消渴、五淋。煮啖为佳。孟诜云∶主消渴，下石淋。吴人好啖之；发香港脚，瘫痪风，损齿。
紫黑色，令人失颜色。《七卷经》云∶食之止渴，益气。《广雅》云∶藉姑亦曰乌芋也。《养
生要集》云∶味苦，微寒，食之除热。所谓凫茈者是也。为粉食之，其色如玉。久食益人，
兼名菀云，一名火芋，一名玉银。（和名久和为。）
菰根 《七卷经》云∶味甘，大寒，除肠胃中痼热，消渴，止小便利。《养生要集》云∶
味甘平，除胸中烦，解酒消食。（和名古毛檷。）
菰首 《七卷经》云∶味甘，冷，被霜之后，食之令人阴不强。又杂白蜜食，令人腹中
生虫。〔今按∶损害物，和名古（已）毛都乃。〕
芰实 《本草》云∶味甘。平，无毒，主安中补脏，不饥，轻身。（一名 。）《陶景注》
云∶火 以为米，充粮断谷长生。崔禹云∶芰实，食之安中补五脏。孟诜云∶食之神仙，此
物尤发冷，不能治众病。《七卷经》云∶味甘，平，无毒。食之不饥，被霜后食之，令阴不
强，（和名比之。）
藕实 《本草》云∶味甘，平，寒，无毒，主补中养神，益气力，除百疾，久服轻身耐
老，不饥延年。《陶景注》云∶此即今莲子是也。宋帝时大官作羊血KT 人削藕皮误落血中，
皆散不凝。医仍用藕疗血多效。《苏敬注》云∶主热渴，散血，生肌。久服令人心欢。崔禹
云。藕实根味甘，冷，食养心神。根大冷，主烦热，鼻血不止。孟诜云∶莲子，寒，主五脏
不足，利益十二经脉，二十五络。马琬云∶食之养神，除百病。根效与实相似也。（和名波
知须。）
鸡头实 《本草》云∶味甘，平，无毒，主疗湿痹，腰脊膝痛，补中益精，强志，耳目
聪明，久服轻身，不饥，耐老，神仙。《陶景注》云∶此即今 子，子形上花似鸡冠，故名
鸡头。《苏敬注》云∶作粉与菱粉相似，益人胜菱芰。崔禹云∶益气力，耳目明了。孟诜云∶
作粉食之甚好。此是长生之药，与莲实合饵，令小儿不能长大。故知长服当驻其年耳。生食
动小冷气。《七卷食经》云∶食之益精气。（和名美都布布支乃美。）
千岁 汁 《本草》云∶味甘平，无毒，和补定五脏，益气续筋骨，长肌肉。去诸痹，
久服轻身不饥耐老，通神明。崔禹云∶食之补五脏，味甘平，小冷，其茎切，绝而受沥汁，
状如薄蜜，甘美，以薯蓣为粉，和汁煮作粥食，主哕逆。又合白蜜食之，益人。（和名安未
都良。）
零余子 《拾遗》记载：味道甘甜，性温，无毒。主要功效是补益虚损，强健腰背，使人不感饥饿。经过蒸制、晒干后食用，其功效比薯蓣更强。这种薯蓣的子实生长在叶子上，大的像蛋一样。（日本名称为“奴加古”。）
崔禹记载：食用它能增厚肠胃，增强气力，止住饥饿感。味道苦中带小甘，无毒，性微温，能驻留面色（使面色红润），效果胜过麦子和豆子，可以烧熟或蒸熟作为粮食储备。（日本名称为“止已吕”。）
芋 《本草》记载：味道辛，性平，有毒。主要功效是宽缓肠胃，充实肌肤，润滑肠道。又名云芝。陶弘景注解说：生芋有毒，不可食用，其性滑利，能促使结石下行。崔禹记载：味道咸，性微温，润滑肠道，多吃会伤害人的性命。《神农经》记载：不可多吃，会引发体内的宿寒之气。孟诜记载：主要功效是宽缓肠胃，去除死肌（坏死的肌肉组织），使脂肉光泽润泽。《七卷经》记载：有毒，能排出结石。《列仙传》记载：从前有酒客被梁国蒸煮（指遭受酷刑或迫害），让百姓多种植芋头。三年后将会发生大饥荒。梁国的百姓因此没有饿死，同时芋头也被称为菀云。又名长味，又名谈善。《养生要集》记载：芋头种植三年不收获就会收成不好，野芋食用会杀人。又记载治疗野芋中毒的方子：煮大豆汁冷却后饮用。另一个方子：喝土浆水。（日本名称为“以倍都以毛”。）
乌芋 《本草》记载：味道苦，微寒，无毒。味甘，主要功效是消除口渴、痹症发热、中焦热证，益气。又名藉姑，又名水萍。陶弘景注解说：生长在水田中，叶子分叉形状像沼泽中的植物，不像芋头那样端正。苏敬说：这种草又名槎牙，又名茨菰，主要功效是解百毒，治疗产后血晕攻心欲死、难产、胞衣不下，捣汁服用一升。《拾遗》记载：食用能让人肥白。小的极消食，吞服能开胃及肠。《千金方》记载：能排出石淋（尿路结石）。崔禹记载：食用能增强气力，主治消渴、五淋。煮着吃最好。孟诜记载：主治消渴，排出石淋。吴地人喜欢吃它；但会引发香港脚（脚气病）、瘫痪风、损伤牙齿。颜色紫黑，会让人失去好脸色。《七卷经》记载：食用能止渴，益气。《广雅》记载：藉姑也叫乌芋。《养生要集》记载：味道苦，微寒，食用能除热。所说的凫茈就是它。做成粉食用，色泽如玉。长期食用对人有益，又称菀云，又名火芋，又名玉银。（日本名称为“久和为”。）
菰根 《七卷经》记载：味道甘甜，大寒，能清除肠胃中的顽固热邪，消除口渴，止住小便频多。《养生要集》记载：味道甘甜平性，能清除胸中烦闷，解酒消食。（日本名称为“古毛檷”。）
菰首 《七卷经》记载：味道甘甜，性冷，被霜冻之后食用，会让人阳气不强（性功能减退）。如果混合白蜜食用，会让腹中生虫。〔今按：损害物，日本名称为“古（已）毛都乃”。〕
芰实 《本草》记载：味道甘甜。性平，无毒，主要功效是安养中焦、补益脏腑，使人不感饥饿，身体轻盈。（又名 。）陶弘景注解说：用火烤成米状，作为粮食断谷求生，可长生。崔禹记载：芰实，食用能安养中焦、补益五脏。孟诜记载：食用如神仙，但此物特别容易引发寒气，不能治疗各种疾病。《七卷经》记载：味道甘甜，性平，无毒。食用不感饥饿，被霜冻后食用，会让阳气不强。（日本名称为“比之”。）
藕实 《本草》记载：味道甘甜，性平，寒，无毒，主要功效是补益中焦、养神，增强气力，消除百病，长期服用能身体轻盈、耐老，不感饥饿、延年益寿。陶弘景注解说：这就是现在的莲子。宋朝皇帝时期，大官制作羊血糕时，有人削藕皮误落入血中，血液都不凝固。医生仍用藕来治疗出血症，效果显著。《苏敬注》记载：主治热渴，散血，生肌。长期服用让人心情欢悦。崔禹记载：藕实根味道甘甜，性冷，食用能养心神。根性大寒，主治烦热，鼻血不止。孟诜记载：莲子，性寒，主治五脏不足，利于十二经脉、二十五络。马琬记载：食用能养神，消除百病。根的功效与果实相似。（日本名称为“波知须”。）
鸡头实 《本草》记载：味道甘甜，性平，无毒，主要治疗湿痹，腰脊膝痛，补益中焦、增益精气，强固意志，使耳目聪明，长期服用能身体轻盈，不感饥饿，耐老，如神仙一般。陶弘景注解说：这就是现在的 子，子形上部花朵像鸡冠，所以名叫鸡头。苏敬注解说：制成粉与菱粉相似，对人有益胜过菱角。崔禹记载：增强气力，耳目明亮。孟诜记载：制成粉食用很好。这是长生药，与莲实合服，会让小儿停止长大。所以知道长期服用应当是留住青春年华罢了。生食会引发小肠冷气。《七卷食经》记载：食用能益精气。（日本名称为“美都布布支乃美”。）
千岁 汁 《本草》记载：味道甘甜平性，无毒，调和补益定固五脏，益气续接筋骨，增长肌肉。去除各种痹症，长期服用能身体轻盈、不感饥饿、耐老，通神明。崔禹记载：食用能补益五脏，味道甘甜平性，微冷，将其茎切开，切断后收集滴下的汁液，形状像薄蜂蜜，甘甜美味，用薯蓣做粉，混合汁液煮成粥食用，主治呃逆。又混合白蜜食用，对人有益。（日本名称为“安未都良”。）
Danglers (Lingyu Zi) *Shiyi* records: The flavor is sweet, the nature is warm, and it is non-toxic. It mainly tonifies deficiency, strengthens the waist and back, and prevents hunger. After steaming and sun-drying for consumption, its efficacy is stronger than that of Dioscorea opposita (Shuyu). These Danglers are borne on the leaves of Dioscorea opposita, with large ones resembling eggs. (Japanese name: Nukago.)
Cui Yu records: Consuming it thickens the intestines and stomach, enhances Qi and strength, and stops hunger. The flavor is bitter with a slight sweetness, it is non-toxic, slightly warm, preserves facial complexion, and surpasses wheat and beans in effect; it can be roasted or steamed as a food reserve. (Japanese name: Shiilü.)
Taro (Yu) *Bencao* records: The flavor is pungent, the nature is neutral, and it is toxic. It mainly relaxes the intestines and stomach, fills the skin and muscles, and lubricates the bowels. Also known as Yunzhi. Tao Hongjing's annotation states: Raw taro is toxic and inedible; its nature is slippery and promotes the expulsion of stones. Cui Yu records: The flavor is salty, slightly warm, lubricates the bowels, and excessive consumption damages life. *Shennong Jing* records: Do not eat too much, as it triggers latent cold pathogens. Meng Shen records: It mainly relaxes the intestines and stomach, removes necrotic tissue, and makes flesh lustrous. *Qijuan Jing* records: It is toxic and can expel stones. *Liexian Zhuan* records: In the past, a wine merchant was persecuted by the State of Liang, forcing people to plant more taro. Three years later, a great famine occurred. The people of Liang did not starve to death, and taro was also called Wanyun. Also known as Changwei and Tanshan. *Yangsheng Yaoji* records: If taro is planted for three years without harvest, the yield will be poor; wild taro is lethal if eaten. Another record provides a formula for wild taro poisoning: boil soybean juice, cool it, and drink. Another method: drink clay water. (Japanese name: Yibeiduyimao.)
Water Chestnut (Wu Yu) *Bencao* records: The flavor is bitter, slightly cold, and non-toxic. Sweet in taste, it mainly eliminates thirst, bi-heat, and heat in the middle jiao, and benefits Qi. Also known as Jiegu and Shuiping. Tao Hongjing's annotation states: It grows in paddy fields; the leaves have branches resembling swamp plants, unlike the regular shape of taro. Su Jing says: This herb is also known as Chaya and Cagu; it mainly detoxifies hundred poisons, treats postpartum blood stagnation causing heart oppression and near-death sensation, difficult labor, and retained placenta. Crush and take one sheng of the juice. *Shiyi* records: Eating it makes one fat and fair-skinned. Small ones aid digestion greatly; swallowing them opens the appetite and aids the intestines. *Qianjin Fang* records: It expels stone strangury. Cui Yu records: Eating it benefits Qi and strength, treating thirst and five types of strangury. Boiling and eating is best. Meng Shen records: It treats thirst and expels stone strangury. People in Wu like to eat it; however, it may trigger beriberi, paralysis wind, and damage teeth. Its purple-black color causes loss of good complexion. *Qijuan Jing* records: Eating it stops thirst and benefits Qi. *Guoya* records: Jiegu is also called Wu Yu. *Yangsheng Yaoji* records: The flavor is bitter, slightly cold, and eating it clears heat. What is referred to as Fuzi is this plant. Made into powder and eaten, its color is like jade. Long-term consumption benefits people; also called Wanyun, Huoyu, and Yuyin. (Japanese name: Jiuwei.)
Zizania Root (Gugen) *Qijuan Jing* records: The flavor is sweet, very cold, clears stubborn heat in the intestines and stomach, eliminates thirst, and stops frequent urination. *Yangsheng Yaoji* records: The flavor is sweet and neutral, clears chest irritability, resolves alcohol toxicity, and aids digestion. (Japanese name: Gumaoman.)
Zizania Head (Goushou) *Qijuan Jing* records: The flavor is sweet, cold. After frost, consuming it weakens yang energy (sexual potency). If eaten mixed with white honey, it causes worms in the abdomen. [Note: Harmful substance, Japanese name: Gu(ma)donai.]
Trapa Fruit (Jishi) *Bencao* records: The flavor is sweet. Neutral, non-toxic. It mainly calms the middle jiao, tonifies zang organs, prevents hunger, and lightens the body. (Also known as .) Tao Hongjing's annotation states: Roasted into rice-like grains, it serves as food for grain-abstinence to achieve longevity. Cui Yu records: Trapa fruit, when eaten, calms the middle jiao and tonifies the five zang organs. Meng Shen records: Eating it is like becoming an immortal, but this item particularly induces cold and cannot treat various diseases. *Qijuan Jing* records: The flavor is sweet, neutral, non-toxic. Eating it prevents hunger; after frost, eating it weakens yang energy. (Japanese name: Bizhi.)
Lotus Seed (Oushi) *Bencao* records: The flavor is sweet, neutral, cold, and non-toxic. It mainly tonifies the middle jiao, nourishes the spirit, benefits Qi and strength, eliminates hundred diseases, and long-term use lightens the body, delays aging, prevents hunger, and extends life. Tao Hongjing's annotation states: This is what we now call lotus seeds. During the Song Emperor's time, high officials making sheep blood cake accidentally dropped peeled lotus root skins into the blood, which prevented coagulation. Doctors still used lotus root to treat bleeding disorders with good results. *Su Jing's Annotation* states: It treats heat-thirst, disperses blood stasis, generates flesh. Long-term use brings joy to the heart. Cui Yu records: Lotus root rhizome has a sweet flavor and cold nature; eating it nourishes the mind and spirit. The rhizome is very cold, treating irritability and persistent epistaxis. Meng Shen records: Lotus seeds are cold, treating insufficiency of the five zang organs, benefiting the twelve meridians and twenty-five collaterals. Ma Wan records: Eating it nourishes the spirit and eliminates hundred diseases. The efficacy of the rhizome is similar to that of the seed. (Japanese name: Boshisu.)
Euryale Seed (Jitou Shi) *Bencao* records: The flavor is sweet, neutral, and non-toxic. It mainly treats damp-bi, pain in the waist, spine, and knees, tonifies the middle jiao, benefits essence and qi, strengthens willpower, clarifies ears and eyes, and long-term use lightens the body, prevents hunger, delays aging, and leads to immortality. Tao Hongjing's annotation states: This is what we now call Euryale seeds; the flower resembles a rooster's comb, hence the name "Chicken Head." Su Jing's annotation states: Made into powder, it is similar to trapa powder and benefits people more than trapa. Cui Yu records: Benefits Qi and strength, clarifies ears and eyes. Meng Shen records: Making it into powder for consumption is excellent. This is a longevity drug; taken with lotus seeds, it stops children from growing up. Thus, long-term consumption is believed to preserve youth. Raw consumption triggers lower abdominal cold qi. *Qijuan Shijing* records: Eating it benefits essence and qi. (Japanese name: Medububushinami.)
Thousand-Year Juice (Qiansui Zhi) *Bencao* records: The flavor is sweet and neutral, non-toxic. It harmonizes and tonifies, stabilizes the five zang organs, benefits Qi, reconnects sinews and bones, and increases muscle mass. It removes various bi syndromes, and long-term use lightens the body, prevents hunger, delays aging, and connects to spiritual clarity. Cui Yu records: Eating it tonifies the five zang organs; the flavor is sweet and neutral, slightly cold. Cut the stem, collect the dripping juice after severing; it resembles thin honey, sweet and delicious. Mix with Dioscorea opposita powder, cook into porridge, and eat to treat hiccups. Also mix with white honey for consumption to benefit people. (Japanese name: Anweiliang.)