味辛、苦，温，无毒。主金创创败，轻身，不饥耐老，归骨。菜芝也。除寒热，去水气，
温
疮，中风寒水肿以涂之。生鲁山平泽。
葱、薤异物，而今共条。《本经》即无韭，以其同类故也，今亦取为副品种数。方家多
用葱白及叶中涕，名葱苒，无
复用实者。葱亦有寒热，其白冷
术所用。薤又温补，仙方及
服食
〔谨案〕薤乃是韭类，叶不似葱，
今云
赤、白二种∶白者补而美；赤者主金创及风，苦而无味，今别显条于此。
味辛、微酸，温，无毒。归心，安五脏，除胃中热，利病患，可久食。子，主梦泄精，
溺白。根，主养发。
韭子入棘刺诸丸，主漏精；用根，入发膏；用叶，人以煮鲫鱼 ，断卒下痢，多验。但
此菜殊辛臭，虽煮食之，便
出犹奇熏灼，不如葱、薤熟则无气，最是养性所忌也。生姜是常食物，其以随干姜在中品，
今依次入食，更别显之，而
复有小异处，所以弥宜书。生姜，微温，辛，归五脏，去痰下气，止呕吐，除风邪寒热。久
服少志、少智，伤心气，如
此则不可多食长御，有病者是所宜也耳。今人啖诸辛辣物，惟此最恒，故《论语》云∶“不
撤姜食”。言
多耳。
〔谨案〕姜，久服通神明，主风邪，去痰气，生者尤良。《经》云∶
久服通神明，即可常啖也。今云少智、少志，伤心气，不可多服者，误为此说，检无所据也
。
【薤】
味道辛、苦，性温，无毒。主治金创（金属利器造成的创伤）后疮口溃败，能轻身，使人不感到饥饿并延缓衰老，药气归于骨中。它是蔬菜中的灵芝一类。能消除寒热症状，去除体内水湿之气，用其治疗疮疡，将中风寒所致的水肿涂抹患处即可。生长在鲁山的平原沼泽地带。
葱和薤是两种不同的植物，但在此合并为一条记载。《神农本草经》中原本没有收录韭，因为认为它与葱同类，所以这里也将其作为副品种数列入。医方中多使用葱白及叶中间的粘液，称为“葱苒”，不再重复使用葱实。葱也有寒热之分，其中葱白性冷，适合用于某些特定的治疗。薤则性温补，在仙方及服食疗法中常用。
[谨案] 薤确实是韭类植物，但其叶子不像葱那样中空。现在分为赤、白两种：白色的具有补益作用且味道鲜美；红色的主要用于治疗金创及风邪，味苦而无甜味，因此在此单独列出明确条目。
【韭】
味道辛、微酸，性温，无毒。归心经，能安定五脏，清除胃中热气，通利病患身体，可以长期食用。韭子，主治梦遗滑精，小便色白。韭根，主治滋养头发。
韭子可加入含有棘刺的丸剂中，主治漏精；韭根可用于制作生发膏；韭叶被人用来煮鲫鱼，治疗突发性痢疾，效果显著。只是这种菜特别辛辣且有臭味，即使煮熟食用，口中仍会散发出奇特的熏灼气味，不如葱、薤煮熟后就没有气味，这是养生者所忌讳的。生姜是日常食物，因为它随干姜一起被列在中品，现在依次列入食品类，再单独明确列出，因为它们之间仍有细微差别，所以更应当详细书写。生姜，性微温，味辛，归五脏，能祛痰下气，止呕吐，驱除风邪寒热。长期服用会导致意志减退、智力下降，损伤心气，像这样就不可以多食长期控制饮食，只有生病时才适宜食用。现在人们吃各种辛辣食物，唯独这个最普遍，所以《论语》说：“不撤姜食”。意思是经常吃。
[谨案] 姜，长期服用能通神明，主治风邪，祛除痰气，生用的效果更好。《本草经》说：“久服通神明”，就可以经常食用了。现在说少智、少志，伤心气，不可多服的说法，是错误的，查考并无依据。
[Xie (Allium tuberosum var. glaucum)]
Taste: Acrid, Bitter. Nature: Warm. Toxicity: Non-toxic. Indications: Mainly treats infected wounds (Jinchuang) after metal trauma, lightens the body, prevents hunger, and delays aging; its therapeutic effect directs to the bones. It is considered a "vegetable lingzhi." It eliminates cold and heat, removes fluid retention, treats sores by applying it topically for edema caused by wind-cold. Grows in the plains and marshes of Lushan.
Scallion (Cong) and Xie are different plants but are listed together in this section. The *Shennong Bencao Jing* originally did not include Jiū (Chinese Chive), considering it similar to Cong; thus, it is now included as a supplementary variety. Medical practitioners mostly use the white bulb and the mucilage from the middle of the leaves, called "Congran," and do not reuse the seeds. Scallions also have cold and hot properties; the white part is cold and suitable for specific applications. Xie is warm and tonifying, commonly used in immortal prescriptions and dietary regimens.
[Note]: Xie belongs to the chive family, but its leaves are not hollow like scallions. It is currently divided into two types: red and white. The white type is tonifying and delicious; the red type mainly treats metal trauma and wind pathogens, is bitter and tasteless, and is therefore listed separately here for clarity.
[Jiū (Chinese Chive)]
Taste: Acrid, slightly sour. Nature: Warm. Toxicity: Non-toxic. Meridian Tropism: Heart. Actions: Calms the five zang organs, clears heat in the stomach, benefits patients, and can be consumed for a long time. Seeds: Treats nocturnal emission with spermatorrhea and white urine. Roots: Nourish hair.
Jiū seeds are added to pills containing thorns to treat leakage of essence; roots are used in hair ointments; leaves are boiled with crucian carp to treat sudden dysentery, with verified efficacy. However, this vegetable has a strong pungent odor; even when cooked, it leaves a peculiar burning sensation in the mouth, unlike Cong and Xie which lose their odor when cooked. This is something those who cultivate health should avoid. Ginger is a common food ingredient. Since Dried Ginger (Shengjiang) was listed in the Middle Category alongside it, Ginger is now listed sequentially under foods, distinguished separately due to minor differences, warranting detailed description. Ginger: Slightly warm, acrid. Meridian Tropism: Five Zang organs. Actions: Resolves phlegm, directs qi downward, stops vomiting, expels wind pathogenic factors and cold-heat. Long-term consumption leads to diminished willpower and intelligence, and damages heart qi. Therefore, it should not be eaten excessively or used for long-term dietary control; it is suitable only when ill. Currently, people consume various pungent-spicy foods, with ginger being the most common. Thus, the *Analects* states: "Do not remove ginger from meals," meaning it is eaten frequently.
[Note]: Ginger, when consumed long-term, opens the spirit/mind, treats wind pathogens, and resolves phlegmic qi; raw ginger is particularly effective. The *Classic* states: "Long-term consumption opens the spirit," implying it can be eaten regularly. The claim that it diminishes intelligence and willpower, damages heart qi, and should not be taken in excess is erroneous and lacks textual basis.