味甘，温，无毒。主利肝气，和中。其实，主明目，目痛。
荠类又多，此是人可食者，生叶作菹、羹亦佳。《诗》云∶谁谓荼苦，其甘如荠。又疑
荼是菜类矣。
味苦，温，无毒。主利五脏，轻身益气，可长食之。芜菁子，主明目。
芦菔是今温菘，其根可食，叶不中啖。芜菁根乃细于温菘，而叶似菘，好食。西川惟种
此，而其子与温菘甚
相似，小细耳。俗方无用，服食家亦炼饵之，而不云芦菔子，恐不用也。俗人蒸其根及作菹
，皆好，但小熏臭耳。又有赤根，细而过辛，不宜服也。
〔谨案〕芜菁，北人又名蔓菁，根
、叶及子，乃是菘类，与芦菔全别，至于体用亦殊。今言芜菁子似芦菔，或谓芦菔叶不堪食
，兼言小熏体，是江表不产二物，斟酌注铭，理丧其真耳。其蔓菁子，疗黄胆，利小便。水
煮三升，取浓汁服，主症瘕积聚；少饮汁，主霍乱，心腹胀；末服，主目暗。其芦菔别显后
条。
味辛、甘，温，无毒。主散服及炮煮服食，大下气，消谷，去痰 ，肥健人，生捣汁服，
主
陶谓温菘是也。其嫩叶为生菜食之。大叶熟啖，消食和中。根效在芜菁之右。（新附）
味苦，寒，微甘，滑，无毒。食之解劳少睡，去虚热肿。其子疗疔疮肿，所在有之。
即关河间谓之苦菜者，叶圆花白，子若牛李子，生青、熟黑，但堪煮食，不任生啖。（新
附）
荠菜：味甘，性温，无毒。主要功效是疏利肝气，调和脾胃。其果实，主要用于明目，治疗眼痛。
荠菜的种类较多，其中这种是人可以食用的，嫩叶做成腌菜或汤羹味道也很佳。《诗经》中说：“谁说荼菜味苦，它的甘甜就像荠菜。”又怀疑“荼”也是蔬菜类了。
芦菔（萝卜）：味苦，性温，无毒。主要功效是通利五脏，使身体轻健，益气，可以长期食用。芜菁子，主要功效是明目。
芦菔就是现在的温菘（白菜），其根可以食用，叶子不适合吃。芜菁的根比温菘细小，但叶子像白菜，好吃。西川地区只种植这种（芜菁），而它的种子与温菘非常相似，只是稍微细小一些。民间方剂中不使用它，服食家也炼制服用它，但不使用芦菔的种子，恐怕是不用的。俗人蒸它的根以及做成腌菜，都很好，只是稍微有点熏臭味罢了。又有红根的，味道细碎且过于辛辣，不适合服用。
【谨案】芜菁，北方人又名蔓菁，根、叶及种子，属于菘类，与芦菔完全不同，至于体性和用途也有差异。现在说芜菁子像芦菔，或者说芦菔叶子不堪食用，兼说它有轻微熏体气味，这是江表地区不产这两种东西，经过斟酌注释铭刻，道理丧失了真实情况罢了。蔓菁子，治疗黄疸，通利小便。用水煮三升，取浓汁服用，主治症瘕积聚；少量饮用汁液，主治霍乱，心腹胀满；研末服用，主治目暗不明。芦菔另在后面的条目中详细说明。
温菘（白菜）：味辛、甘，性温，无毒。主要功效是散服及炮制煮熟后服用，能强力下气，消化谷物，去除痰湿，使人肥壮健壮，生捣汁液服用，
陶弘景认为温菘就是它。其嫩叶作为生菜食用。大叶煮熟吃，消食和中。根的功效在芜菁之上。（新附）
苦菜：味苦，性寒，微甘，滑，无毒。食用它可以解除疲劳，减少睡眠，去除虚热浮肿。它的种子治疗疔疮肿毒，各地都有。
这就是关河之间称为苦菜的东西，叶子圆形，花白色，种子像牛李子，生时青色，熟时黑色，只能煮着吃，不能生吃。（新附）
Shepherd's Purse (Qi): Sweet in flavor, warm in nature, non-toxic. Primarily benefits the liver qi and harmonizes the middle jiao (spleen and stomach). Its fruit primarily brightens the eyes and treats eye pain.
There are many varieties of Shepherd's Purse; this one is edible by humans. The young leaves make excellent pickles or soup. The *Classic of Poetry* states: "Who says the bitter herb tastes bitter? Its sweetness is like Shepherd's Purse." It is also suspected that the "bitter herb" refers to a type of vegetable.
Radish (Lufu): Bitter in flavor, warm in nature, non-toxic. Primarily benefits the five zang organs, lightens the body, supplements qi, and can be consumed long-term. Seeds of Turnip (Wujing) primarily brighten the eyes.
Lufu is the current Wensong (Chinese Cabbage); its root is edible, but its leaves are not suitable for consumption. The root of Wujing is finer than Wensong, while its leaves resemble Chinese Cabbage and are delicious. Only this variety is planted in the Western Sichuan region, and its seeds are very similar to Wensong, merely slightly smaller. It is not used in folk prescriptions, although those who practice dietary therapy also refine and consume it, but they do not use Lufu seeds, which suggests they are likely unused. Common people steam its roots or make pickles from them, both of which are good, though they have a slight smoky odor. There is also a red-rooted variety that is finely textured and overly pungent, making it unsuitable for consumption.
[Note]: Wujing is also known as Manjing in the north. Its roots, leaves, and seeds belong to the Brassica chinensis group, completely distinct from Lufu, differing significantly in physical properties and therapeutic uses. The current statement that Wujing seeds resemble Lufu, or that Lufu leaves are inedible, along with the mention of a slight smoky effect, indicates that these observations stem from regions south of the Yangtze where these two plants were not produced, leading to speculative annotations that lost their factual accuracy. Seeds of Manjing treat jaundice and promote urination. Boil three sheng in water, take the concentrated juice, to treat abdominal masses and accumulations; drink small amounts of juice to treat cholera-like disorders and abdominal distension; take as powder to treat dim vision. Lufu is detailed in a separate entry later.
Chinese Cabbage (Wensong): Pungent and sweet in flavor, warm in nature, non-toxic. Primarily when taken raw or cooked, it strongly directs qi downward, aids digestion of grains, resolves phlegm, and promotes robustness and health. Taking fresh crushed juice treats...
Tao Hongjing considers Wensong to be this plant. Its tender leaves are eaten as raw vegetables. Large leaves eaten cooked aid digestion and harmonize the middle jiao. The efficacy of the root surpasses that of Wujing. (Newly Added)
Bitter Vegetable (Kucai): Bitter in flavor, cold in nature, slightly sweet, slippery, non-toxic. Consuming it relieves fatigue, reduces sleepiness, and eliminates deficiency-heat edema. Its seeds treat carbuncles and swellings; it is found everywhere.
This is what is called Kucai between the Guan and He rivers. It has round leaves, white flowers, and seeds resembling bull plums; green when raw, black when ripe. It can only be boiled for consumption and is not suitable for raw eating. (Newly Added)