\r地黄\pq18.bmp\r
生者甘寒入肾。凉血补阴。熟则温浓培元。填精益髓。细生地。柔细和营。在外证可
以养阴不腻。鲜生地。新鲜散血。虽壮水实则清胃偏长。（地黄出怀庆者佳。今河南河内等
处皆种之。其根长四五寸。外赤内黄。得土之正气。状如胡萝卜之形。晒之则干而黑。今之
所用生地黄。已得丙火 炼。其寒性已退。养阴益血之功。不寒不腻。洵为上品。细者即旁
生小枝。功虽相似。而无腻滞之性。有流动之机。故一切痘疹疮疡皆用之。生地未经蒸晒。
即今之所为鲜生地。色黄味甘性寒。专入脾胃。散血清热。凡热邪内干营分。胃阴告竭者。
颇属相宜。熟地即生地蒸晒极熟。色黑如漆。味如甘饴。寒转为温。自能独入肾家。填精补
血。为培助下元之首药。如脾虚有湿者。不宜用耳。）
\r麦门冬\pq19a1.bmp\r
养胃阴。具柔滑功能。疗金燥受戕之咳。润肺脏。兼苦甘性味。治上焦不戢之焚。
若或拌入辰砂。惊烦可定。假使炒同元米。寒苦堪除。乳壅能通。便溏须禁。（麦门冬生
山谷中。肥地丛生。其叶如韭。根如连珠形。一棵十余枚。去心用。甘苦而寒。专入肺胃。
以其柔润多汁。故最能养阴退热。然寒润之品。只可用治肺胃阴液不足而有热邪者。若阳虚
多寒。便溏多湿之人。尤宜禁之。亦有连心用者。以其心如人之脉络。一棵十余枚。个个贯
通。取其能贯通经络之意。故生脉散用之者。以能复脉中之津液也。）
地黄
生地黄味甘、性寒，归入肾经。能凉血并补益阴液。经过炮制变成熟地黄后，性质转为温厚，可培补元气，填补精髓。细生地（质地细嫩的干地黄），质地柔细且能和调营血，在治疗外感病证时，既能滋养阴液又不滋腻碍胃。鲜生地（新鲜的地黄），具有新鲜的特性以消散瘀血，虽然其壮水制火的作用显著，但在清泻胃热方面特长。（出产于怀庆府的地黄品质最佳，如今河南河内等地均有种植。其根长四五寸，外皮红色，内部黄色，得土地之正气，形状像胡萝卜。晒干后变得干燥且呈黑色。现在所用的生地黄，已经经过丙火（指蒸煮等加热过程）炼制，其寒性已减退，养阴益血的功效既不寒凉也不滋腻，确实是上品。细生地即旁生的小枝，功效虽相似，但没有滋腻停滞的弊端，具有流动通达的特性，所以一切痘疹疮疡都使用它。未经过蒸晒的生地，就是现在的鲜生地，颜色黄、味道甘、性质寒，专门归入脾胃经，能散血清热。凡是热邪内扰营分，导致胃阴枯竭的情况，非常适宜使用。熟地黄是将生地蒸晒至极熟，颜色黑如漆，味道像麦芽糖一样甘甜。其性质由寒转为温，自然独入肾经，填补精髓、补益血液，是培补下元的第一要药。但如果脾虚且有湿气的患者，则不宜使用。）
麦门冬
滋养胃阴，具备柔滑的功能。治疗因肺金燥热受损伤引起的咳嗽，滋润肺脏，兼有苦、甘的性质和味道，治疗上焦火热炽盛的症状。如果拌入辰砂，可以安定惊悸烦躁。如果炒制后同粳米一起煮，可以去除其寒苦之性。乳痈壅滞能够疏通，但大便溏泄者必须禁忌。（麦门冬生长在山谷中，肥沃的土地上丛生。它的叶子像韭菜，根部像连珠的形状，一棵上有十余枚，使用时需去心。味道甘苦，性质寒凉，专门归入肺、胃二经。因为它柔润多汁，所以最能滋养阴液、退除虚热。然而，寒凉滋润的药物，只适用于肺胃阴液不足而有热邪的患者。如果是阳虚多寒、大便溏泄多湿的人，尤其应当禁止使用。也有保留连心使用的情况，因为心形如同人的脉络，一棵上的十余枚个个贯通，取其能贯通经络的意思，所以生脉散中使用它，是因为它能恢复脉中的津液。）
Rehmanniae Radix (Dihuang)
The raw form is sweet and cold, entering the Kidney channel. It cools blood and tonifies Yin. After processing into cooked Rehmanniae Radix (Shudi), it becomes warm and rich, nourishing the primal Qi, filling essence, and benefiting marrow. Fine Shengdi (fine dried Rehmannia root) is soft and fine, harmonizing Ying (nutritive) blood; in external conditions, it can nourish Yin without being cloying. Fresh Shengdi (fresh Rehmannia root) disperses blood due to its fresh nature; although it strongly nourishes Water to control Fire, it is particularly effective in clearing Stomach heat. (Rehmannia from Huaiqing Prefecture is of the best quality; it is now cultivated in places like Henei, Henan. The root is four or five cun long, red on the outside and yellow inside, possessing the upright Qi of Earth, resembling a carrot in shape. When dried, it becomes dry and black. The Shengdi used today has already undergone processing by "Bing Fire" [heat processing], so its cold property has retreated. Its function of nourishing Yin and benefiting blood is neither too cold nor cloying, truly being a superior grade. Fine Shengdi refers to the small side branches; while its functions are similar, it lacks the cloying and stagnant nature, possessing a mobile and unblocking mechanism. Therefore, it is used for all types of pox, rashes, sores, and ulcers. Shengdi that has not been steamed or sun-dried is what is now called Fresh Shengdi. It is yellow in color, sweet in taste, and cold in nature, specifically entering the Spleen and Stomach channels. It disperses blood and clears heat. It is very suitable for cases where pathogenic heat interferes with the Ying level and Stomach Yin is exhausted. Cooked Rehmanniae Radix (Shudi) is Shengdi steamed and sun-dried until thoroughly cooked. It is black as lacquer and tastes sweet like malt syrup. Its nature changes from cold to warm, naturally entering only the Kidney organ. It fills essence and tonifies blood, serving as the premier herb for supporting the lower Yuan. However, it should not be used by those with Spleen deficiency and dampness.)
Ophiopogonis Radix (Maidong)
It nourishes Stomach Yin and possesses soft and slippery properties. It treats coughs caused by Lung Metal being damaged by dryness, moistens the Lung organ, and combines bitter and sweet flavors to treat the blazing fire of excessive heat in the Upper Jiao. If mixed with Cinnabar (Chensha), palpitations and restlessness can be settled. If stir-fried and cooked together with rice grains, its cold and bitter nature can be eliminated. It can unblock milk stasis, but must be contraindicated in cases of loose stools. (Ophiopogon grows in valleys, clustering in fertile soil. Its leaves resemble chives, and its roots resemble linked pearls, with more than ten per plant. The heart center should be removed before use. It is sweet, bitter, and cold, specifically entering the Lung and Stomach channels. Because it is soft, moist, and juicy, it is most capable of nourishing Yin and retreating fever. However, cold and moistening herbs are only applicable for patients with insufficient Yin fluids in the Lung and Stomach accompanied by pathogenic heat. For those with Yang deficiency and excess cold, or loose stools and excess dampness, they are especially contraindicated. Some use it with the heart center retained because the heart resembles human meridians; the more than ten roots on one plant are all connected through, taking advantage of its ability to penetrate and connect meridians. Therefore, it is used in Shengmai San because it can replenish the fluids within the vessels.)