味辛，微温。主蠼 溺疮，多食令人气喘。
俗传言食蕺不利人脚，恐由闭气故也。今小儿食之，便觉脚痛。
〔谨案〕此物，叶似荞
麦，肥地亦能蔓生，茎紫赤色，
多生湿地、山谷阴处。山南江左人，好生食之，关中谓之菹菜也。
味辛，温，有毒。主散痈肿、KT 疮，除风邪，杀毒瓦斯。独子者，亦佳。归五脏。久
服伤人，损目明。五月五日采
之。
今人谓葫为大蒜，谓蒜为小蒜，以其气类相似也。性最熏臭，不可食。俗人作齑以啖脍
肉，损性伐命，莫此之甚。
此物唯生食，不中煮，用以合青鱼 食，令人发黄耳。取其条上子，初种之，成独子葫；明
年则复其本也。
〔谨案〕此物
煮为羹 ，极俊美，熏气亦微。下气，消谷，除风，破冷，足以馔中之俊。而注云不中煮，
自当是未经试尔。
味辛，温，无毒，归脾肾。主霍乱，腹中不安，消谷，理胃，温中，除邪痹毒瓦斯。五月
五
小蒜生叶时，可煮和食。至五月叶枯，取根名 子，正尔啖之，亦甚熏臭。味辛，性热，
主
亦主溪毒。食之损人，不可长用之。
〔谨案〕此蒜与胡葱相得，主恶 毒、山溪中沙虱水毒
大效。
山人、俚、獠时用之。
味甘，寒，无毒。主马毒疮，捣汁洗之，并服之。堇，菜也，出《短剧》方。《万毕方》
云
此菜野生，非人所种。俗谓之堇葵，叶似蕺，花紫色者。（新附）
【蕺菜】
味辛，微温。主治蠼螋尿疮（由蠼螋尿液引起的皮肤疮疡），多食会导致人气喘。
民间传言食用蕺菜对脚部不利，恐怕是因为它闭阻气机的缘故。现在小孩吃了它，就会觉得脚痛。
〔考证〕这种植物，叶子像荞麦，在肥沃的土地上也能蔓生，茎呈紫红色，多生长在湿地、山谷的阴处。山南和江左地区的人，喜欢生吃它，关中地区称之为菹菜。
【大蒜】
味辛，温，有毒。主治消散痈肿、瘘管疮，祛除风邪，杀灭毒瓦斯。独头蒜更好。入五脏。长期服用会伤害人体，损害视力。五月五日采集。
现在人们称葫为大蒜，称蒜为小蒜，因为它们气味类别相似。性味最熏臭，不可食用。俗人把它做成酱来配鱼肉吃，损伤本性、伐害生命，没有比这更严重的了。
这种物只有生吃，不适合煮食，如果用来合青鱼一起吃，会让人变黄。取枝条上的种子，初次种植，长成独头蒜；第二年则恢复其本来的形态（分瓣）。
〔考证〕这种物煮成羹汤，极其美味，熏臭味也轻微。能下气，消食，祛风，破冷积，足以成为菜肴中的佳品。而原文注解说“不适合煮”，应当是未曾尝试过的缘故。
【小蒜】
味辛，温，无毒，归脾、肾经。主治霍乱，腹中不安，消食，理胃，温中，祛除邪气痹阻和毒瓦斯。五月五日小蒜刚长叶时，可以煮后食用。到了五月叶子枯死时，取根名为“子”（此处指代某种特定状态或部位，原文可能有脱漏或特指），直接吃它，也非常熏臭。味辛，性热，主治……（原文此处有缺漏，推测为某种病症）……也主治溪毒。食用它伤害人体，不可长期使用。
〔考证〕这种蒜与胡葱配合使用，对恶毒、山溪中的沙虱水毒有大疗效。
山民、俚人、獠人时常使用它。
【堇葵】
味甘，寒，无毒。主治马毒疮，捣汁清洗患处，并内服。堇，是一种蔬菜，出自《短剧》方。《万毕方》说：这种菜是野生的，不是人工种植的。俗称为堇葵，叶子像蕺菜，花紫色的。（新附录）
[Ji Cai (Houttuynia cordata)]
Pungent in flavor, slightly warm. Primarily treats keratosis caused by earwig urine (skin sores induced by earwig secretions). Excessive consumption causes asthma or wheezing.
Folklore suggests that consuming Ji Cai is detrimental to the feet, likely due to its ability to obstruct Qi flow. Currently, children who consume it report foot pain.
[Verification] This plant has leaves resembling those of buckwheat; it can also grow vining in fertile soil. The stems are purple-red. It predominantly grows in wetlands and shady areas of valleys. People in Shannan and Jiangzuo regions prefer eating it raw. In the Guanzhong region, it is called Zucchini vegetable (Zu Cai).
[Da Suan (Allium sativum / Garlic)]
Pungent in flavor, warm, toxic. Primarily disperses carbuncles and sores, eliminates wind pathogens, and neutralizes toxic vapors. Single-clove garlic is considered superior. It enters the Five Viscera. Long-term consumption damages the body and impairs vision. Harvested on the fifth day of the fifth lunar month.
Currently, people refer to 'Hu' as Da Suan (Garlic) and 'Suan' as Xiao Suan (Small Garlic), due to their similar aromatic properties. Its nature is extremely pungent and foul-smelling, making it inedible. Common people make a relish with it to eat with sliced meat, which severely damages one's constitution and life force.
This substance should only be eaten raw and is not suitable for boiling. If consumed together with green fish, it causes yellowing of the skin. Taking the seeds from the stalks and planting them initially yields single-clove garlic; the following year, it reverts to its original form (multi-clove).
[Verification] When boiled into a soup, it is extremely delicious, and its pungent odor is mild. It directs Qi downward, aids digestion, dispels wind, breaks up cold accumulation, and is sufficient to be a fine delicacy. The note stating it is "not suitable for boiling" must stem from a lack of personal experimentation.
[Xiao Suan (Allium macrostemon / Chinese Chives)]
Pungent in flavor, warm, non-toxic. Enters the Spleen and Kidney meridians. Primarily treats cholera, abdominal discomfort, aids digestion, regulates the Stomach, warms the Middle Jiao, and eliminates pathogenic obstruction and toxic vapors. When Xiao Suan first sprouts leaves on the fifth day of the fifth lunar month, it can be boiled and eaten. By May, when the leaves wither, the roots are harvested (referred to as 'Zi'), and eating them directly is also extremely pungent and foul-smelling. Pungent in flavor, hot in nature, primarily treats [missing text]... It also treats stream toxins. Consumption harms the body and should not be used long-term.
[Verification] This garlic, when combined with Hu Cong (Welsh Onion), is highly effective against severe toxins and waterborne parasites (such as sand fleas) found in mountain streams.
Mountain dwellers, Li people, and Liao people frequently use it.
[Jin Kui (Glechoma longituba / Ground Ivy)]
Sweet in flavor, cold, non-toxic. Primarily treats horse venom sores. Crush and extract juice to wash the affected area and administer orally. Jin is a vegetable, originating from the formula in *Duan Ju*. *Wan Bi Fang* states: This vegetable grows wild and is not cultivated by humans. Commonly known as Jin Kui, its leaves resemble Ji Cai, and it has purple flowers. (Newly added)