（本经中品）
【气味】苦温，无毒。
【主治】主中风，伤寒，头痛，寒热，惊悸，气血痹，死肌，去三虫。
【核】曰∶出交趾、冤句，及雒阳、陕西、江淮、湖南、川蜀山谷亦有之。近以建平、
宜都，及梓州、龙州者为上。木高三四丈，径一二尺，叶似槲叶，四季不凋。五六月开花红
色，结实如冬青子，生青熟红，实中有核，味颇甘美。木皮鳞皱，以肉浓色紫多液者，入药
最良。修治，刮去粗皮，每斤用生姜汁八两，炙尽为度，若入丸散，用乳酥四两炙之。干姜
为之
先人云∶浓为坤土之德，赤有离明之象，名之曰朴，犹未离乎木也。又云∶苦是心火之
味，温是心火之性，紫是心火之色，使之以姜，通神明也。
【 】曰∶朴，皮也。以皮表木者，谓专精在皮，若所爱在外，敦浓以从朴也。气味苦
温，色性赤烈，备火木之体与用者，盖火自木袭，从内而外，以司夏出横遍之令。故主寒风
劲敛向内，而为头痛寒热，若惊则风扬，致令气上，悸则寒抑，致令气冲，或寒风合痹气血，
外
（本经中品）
【气味】酸平，无毒。
【主治】主下气，除热烦满，安心，止肢体痛，偏枯不仁，死肌，去青黑痣、恶肉。
【核】曰∶梅叶皆似杏，叶端有尖，先春而花，凌霜傲雪，清芬袭人。其子青赤者，其
材坚；其子青白者，其材脆。品类极繁，江梅遗核野生，不经栽接者，名直脚梅，凡山谷水
滨，及荒凉迥绝之处，皆此本也。花小而疏瘦有韵、香烈实小而硬。早梅冬至前开，故得早
名，要非风土之正。消梅其实圆小多液，惟堪青啖。古梅枝干 曲，苍藓鳞封，苔须缀枝，
几长数寸，绿丝风扬，飘飘拂人。重叶梅，花瓣数层，如小白莲，花房独出，结实多双，尤
为瑰异。又绿萼梅、朱梅、百叶缃梅、鸳鸯梅、檀香、玉蝶诸品，皆堪清玩。若大庾岭梅，
南枝已落，北枝方开，寒燠异土，迟早顿殊。入药以野生，及未经就接者为贵。修事乌梅，
取青梅篮盛，置于突上熏黑。若以稻灰淋汁润蒸，则肥泽不蠹。白梅，取青梅盐汁渍之，日
晒
【 】曰∶梅，昧也。爽旦微明，春生之象也。先春而华，吸冰雪以自濡。色青味酸，
入厥阴肝，肝色青，肝味酸故也。故主吮泄肾液，以润筋膜。经云∶味过于酸，肝气已津，
谭说酢梅，口中酸出，吮泄之力可征矣。是以对待水液焦涸，致热烦满闷，及上气令心不安，
与
【《神农本草经》中品】
【气味】味苦，性温，无毒。
【主治】主要治疗中风、伤寒、头痛、寒热往来、惊悸、气血痹阻、死肌（肌肉坏死或感觉丧失），以及驱除体内寄生虫。
【考证】曰：浓朴产于交趾、冤句，以及洛阳、陕西、江淮、湖南、川蜀的山谷中也有生长。近来以建平、宜都，以及梓州、龙州出产的质量最好。树木高三四丈，直径一二尺，叶子像槲树叶，四季不凋谢。五六月开花，花色红色，结的果实像冬青子，生时青色，熟时红色，果实中有核，味道颇为甘美。树皮呈鳞片状皱纹，以肉质丰厚、颜色紫黑、汁液多的入药效果最佳。炮制方法：刮去粗皮，每斤药材用生姜汁八两，炙烤至尽为止；如果用于制作丸散剂，则用乳酥四两炙烤。干姜是它的先导药物。
前人曾说：浓朴体现了坤土（大地）的德行，赤色具有离火（太阳/光明）的象征，命名为“朴”，还离不开木的属性。又说：苦味是心火的味道，温性是心火的性质，紫色是心火的颜色，使用姜来引导，可以通达神明。
【注释】曰：朴，指树皮。以树皮包裹树干，意味着精华集中在树皮上，就像所爱之物在外表一样，敦厚浓郁而归于朴实。气味苦温，色泽和性质赤烈，具备了火与木的体性和功用，大概是火从木中衍生，由内而外，执行夏季广泛散布的政令。所以主治寒风劲急收敛向内，从而导致的头痛寒热；如果受惊则风邪上扬，导致气机上逆；如果心悸则是寒气抑制，导致气机冲逆；或者风寒结合导致气血痹阻，在外部……
【《神农本草经》中品】
【气味】味酸，性平，无毒。
【主治】主要降气，清除烦热胀满，安心神，停止肢体疼痛，治疗偏枯麻木（半身不遂且感觉迟钝）、死肌，去除青黑色痣和恶肉（坏死的皮肤组织）。
【考证】曰：梅花的叶子都像杏树叶子，叶尖有尖角，在春天之前开花，凌驾于霜雪之上傲然绽放，清香袭人。果实青红色的，木材坚硬；果实青白色的，木材脆。品种极多，江梅遗落的种子野生而成，不经嫁接的，名叫直脚梅，凡是山谷水边，以及荒凉隔绝的地方，都是这种本原。花小而疏瘦有韵味，香气猛烈，果实小而硬。早梅在冬至前开放，所以得名早梅，但这并非风土的正统。消梅的果实圆小多汁，只适合生吃。古梅枝干弯曲，苍苔如鳞片般覆盖，苔须挂在枝头，几乎长达数寸，绿丝随风飘扬，飘飘拂人。重叶梅，花瓣多层，像小白莲，花房单独突出，结的果实多为双生，尤为瑰丽奇异。又有绿萼梅、朱梅、百叶缃梅、鸳鸯梅、檀香、玉蝶等品种，都值得清雅观赏。如果大庾岭的梅花，南边的枝条已经落下，北边的枝条才开放，寒冷和温暖的不同土地，早晚差异巨大。入药以野生的，以及未经嫁接的为珍贵。炮制乌梅，取青梅用篮子盛放，置于灶膛口熏黑。如果用稻灰淋出的汁液润湿蒸制，则肥泽且不生虫蛀。白梅，取青梅用盐汁浸泡，日晒……
【注释】曰：梅，通“昧”。清晨微明，是春生发的象征。在春天之前开花，吸收冰雪来自我滋润。色青味酸，进入厥阴肝经，因为肝色青，肝味酸。所以主治吮吸并排泄肾液，以滋润筋膜。经文说：味道过于酸，肝气就会津液枯竭，谈论醋梅，口中流出酸水，吮吸排泄的力量可以验证了。因此针对水液焦涸导致的烦热胀满闷，以及气机上逆导致心神不安，与……
[Shennong Bencao Jing, Middle Category]
【Flavor and Nature】Bitter, warm, non-toxic.
【Indications】Primarily treats wind-stroke (Zhongfeng), cold damage (Shanghan), headache, alternating chills and fever, palpitations with fright, bi-syndrome of qi and blood, dead muscle (necrotic or insensate tissue), and expels three types of parasites.
【Verification】It is stated: Polyporus officinalis (Noupu) originates from Jiaozhi and Yuanju, and is also found in the valleys of Luoyang, Shaanxi, Jianghuai, Hunan, and Sichuan-Shu. Currently, those from Jianping, Yidu, Zizhou, and Longzhou are considered superior. The tree is three to four zhang high and one to two chi in diameter. The leaves resemble Quercus dentata (oak) leaves and remain evergreen throughout the year. It flowers red in May and June, bearing fruits similar to Ilex cornuta (Holly berries), which are green when raw and red when ripe. The fruit contains a seed and has a rather sweet taste. The bark is scaly and wrinkled; the medicinal material is best when the flesh is thick, purple-black in color, and rich in juice. Processing method: Scrape off the rough outer bark. For every jin (approx. 500g) of material, use eight liang of fresh ginger juice, roasting until the juice is fully absorbed. If used for pills and powders, roast with four liang of butter/ghee. Dried Ginger (Ganjiang) acts as its precursor.
Ancestors have said: "Nou" reflects the virtue of Kun Earth (Great Earth), and "Chi" (red) symbolizes Li Fire (Sun/Light). Naming it "Pu" (simple/plain) still relates to Wood. Furthermore, bitter is the flavor of Heart Fire, warm is the nature of Heart Fire, and purple is the color of Heart Fire. Using ginger facilitates the communication of spirit and enlightenment.
[Commentary] states: "Pu" refers to the bark. Since the bark covers the wood, it implies that the essence is concentrated in the bark, akin to affection being externalized, being solid and dense yet returning to simplicity. With a bitter-warm flavor and red-hot nature/color, it embodies the substance and function of Fire and Wood. This is because Fire emerges from Wood, moving from inside out, executing the expansive command of Summer. Therefore, it treats headaches and chills/fever caused by fierce cold wind contracting inward. If frightened, wind rises, causing Qi to ascend; if palpitations occur due to cold suppression, Qi rushes upward. Or when cold wind combines to cause Bi-syndrome of Qi and Blood externally...
[Shennong Bencao Jing, Middle Category]
【Flavor and Nature】Sour, neutral, non-toxic.
【Indications】Primarily directs Qi downward, clears heat and relieves fullness/distension, calms the mind, stops limb pain, treats hemiplegia with numbness (Pianku Buren), dead muscle, and removes blue-black nevi and malignant flesh (necrotic skin tissue).
【Verification】It is stated: Plum (Mei) leaves resemble apricot leaves, with pointed tips. It flowers before spring, braving frost and snow, emitting a clear fragrance. Fruits that are green-red yield hard wood; fruits that are green-white yield brittle wood. There are numerous varieties. Wild plums growing from seeds dropped by river plums, without grafting, are called "Zhi Jiao Mei" (Straight-leg Plum). They grow in valleys, by water, and in desolate places. The flowers are small, sparse, elegant, and intensely fragrant, with small, hard fruits. Early plum blooms before the Winter Solstice, hence the name, though this is not the standard local variety. Xiao Mei has round, small, juicy fruits, suitable only for fresh eating. Ancient plum trees have twisted trunks covered in moss like scales, with moss tendrils hanging inches long, swaying in the wind. Double-petaled plum has multiple layers of petals like white lotuses, solitary flower centers, and often bears twin fruits, which is particularly rare. Other varieties such as Green Calyx Plum, Red Plum, Hundred-Petal Yellow Plum, Mandarin Duck Plum, Sandalwood Plum, and Jade Butterfly Plum are all worthy of aesthetic appreciation. On Dayu Ridge, southern branches may have shed while northern ones bloom, showing significant differences due to microclimates. Medicinally, wild plums ungrafted are prized. To process Wumei (Smoked Plum), place green plums in baskets and smoke them black over the stove opening. Steaming with rice ash lye keeps them plump and prevents insect damage. Bai Mei (White Plum) is made by soaking green plums in salt brine and sun-drying them...
[Commentary] states: "Mei" is homophonous with "Mei" (dim/dusk). The faint light at dawn represents the image of Spring growth. Flowering before spring, it absorbs ice and snow to moisten itself. Its green color and sour flavor enter the Jueyin Liver channel, as the Liver's color is green and its flavor is sour. Thus, it primarily sucks and excretes Kidney fluids to moisten tendons and fascia. The Classic states: "Excessive sour flavor depletes Liver Qi and fluids." Discussing pickled plums, the mouth produces acid saliva, verifying the power of sucking and excretion. Therefore, it addresses heat, vexation, fullness, and oppression caused by fluid depletion, as well as rebellious Qi causing heart unrest, along with...