无毒附莴苣 丛生
白苣主补筋骨利五脏开胸膈壅气通经脉止脾气令人齿白聪明少睡可常食之（名医所录）
【苗】（陈藏器云）白苣如莴苣叶有白毛莴苣冷微毒紫色者入烧炼药用余功与白苣同也（绍
兴
校定云）白苣莴苣然分两名其形少异性即一也又与前条苦苣性亦不远惟莴苣乃世之常食菜品
多食能昏人目也○谨按白苣初春布种叶似蔓荆有锯齿而柔软但可生食至夏抽苔嫩时去皮叶腌
食之脆美今谓之莴笋也【地】处处有之【时】（生）春生苗（采）春夏取【用】叶茎及子【质】
叶类蔓荆小而柔软【色】绿【味】苦【性】寒泄【气】味浓于气阴也【臭】腥【治】（疗）（别
录云）治鱼脐疮其头白似肿痛不可忍先用针刺疮上及四畔作孔以白苣汁滴孔子瘥○治沙虱毒
以莴苣菜汁敷之瘥○治肾黄用莴苣子一合细研水一大盏煎至五分去滓不拘时服【禁】白苣不
可共饴食能生虫患冷气人产后不可食令人寒中小腹痛
无毒 蔓生
落葵主滑中散热○实主悦泽人面（名医所录）【名】天葵 藤葵 胡燕脂 滑藤 繁露
承
露西洋菜【苗】（图经曰）蔓生叶如杏叶圆浓而柔嫩人家多种之延引于篱落及树上嫩时采
藤
叶作羹食之甚滑故名滑藤其实似五味子生青熟黑碎之则紫女人以渍粉敷面为假色俗呼为胡胭
脂也少入药用【地】所在有之【时】（生）春生苗（采）春夏取【收】曝干【用】藤叶【色】
绿
【味】酸【性】寒【气】气薄味浓阴也【臭】腥【合治】子蒸烈日中曝干 去皮取仁细研合
白蜜敷面令人面色鲜华可爱【禁】此菜患狗咬疮者勿食食之终身不瘥
无毒。莴苣，丛生于地。
白苣主要功效为补益筋骨、通利五脏、开通胸膈间的壅滞之气、疏通经脉、平息脾气，使人牙齿洁白、耳聪目明、睡眠减少，可以经常食用。（此条由名医记录）
【苗】（陈藏器说）白苣的叶子像莴苣叶，上面有白色绒毛。莴苣性寒，微有毒，紫色的可用于烧炼制药，其余功效与白苣相同。（绍兴年间校定本说）白苣和莴苣虽然分为两个名字，但形状稍有差异，本质上是一样的。又与前文提到的苦苣药性也不远，只有莴苣是世间常见的食用蔬菜，多吃能损害视力。○谨按：白苣在初春播种，叶子像蔓荆子植物的叶子，边缘有锯齿且柔软，只能生吃；到了夏天抽苔嫩时，去皮叶腌制食用，口感脆美，现在称为莴笋。
【产地】到处都有。
【时令】（生长）春天生苗。（采收）春夏季采集。
【药用部位】叶、茎及种子。
【质地】叶子像蔓荆子植物的小而柔软。
【颜色】绿色。
【味道】苦。
【性质】寒，具有泄降作用。
【气味】气味浓厚，属阴。
【气味特征】腥味。
【治疗】（疗）（《别录》说）治疗鱼脐疮，其头部发白类似肿痛，难以忍受。先用针刺破疮口及四周打几个孔，用白苣汁滴入孔中，疮即可痊愈。○治疗沙虱毒，用莴苣菜汁外敷，疮可痊愈。○治疗肾黄病，用莴苣子一合，细细研磨，加水一大盏，煎煮至五分量，去渣，不拘时候服用。
【禁忌】白苣不可与饴糖同食，否则能生虫患。患有冷气的人及产后妇女不可食用，否则会导致寒气内侵引起小腹痛。
无毒。蔓生。
落葵主要功效为滑利肠胃、散发热气。○果实主要功效为滋润容颜（此条由名医记录）。
【名称】天葵、藤葵、胡燕脂、滑藤、繁露、承露、西洋菜。
【苗】（《图经》说）蔓生，叶子像杏叶，圆形、浓密而柔嫩，家家户户多种植，蔓延在篱笆及树上。嫩时采摘藤叶做羹汤食用，非常滑润，所以名叫滑藤。它的果实像五味子，生时青色，熟时黑色，弄碎后呈紫色。女子用它浸泡后敷面作为假色，俗称胡胭脂。少量入药使用。
【产地】各地都有。
【时令】（生长）春天生苗。（采收）春夏季采集。
【收藏】晒干。
【药用部位】藤叶。
【颜色】绿色。
【味道】酸。
【性质】寒。
【气味】气薄味浓，属阴。
【气味特征】腥味。
【配合治疗】将种子蒸过后在烈日下暴晒，去皮取仁，细细研磨，混合白蜜敷面，使面色鲜艳可爱。
【禁忌】患有狗咬疮的人不要食用此菜，吃了之后终身不愈。
Non-toxic. Lactuca sativa (Wojü), grows in clusters.
Lactuca sativa var. crispa (Baiju) mainly tonifies the sinews and bones, benefits the five zang organs, opens stagnation of qi in the chest and diaphragm, unblocks the meridians, calms the spleen qi, makes teeth white, enhances hearing and vision, reduces sleepiness, and can be consumed regularly. (Recorded by famous physicians)
[Seedlings] (Chen Cangqi said) Baiju leaves resemble Wojü leaves with white hairs. Wojü is cold in nature and slightly toxic; the purple variety is used for calcination and medicinal preparation, while its other effects are the same as Baiju. (Shaoxing revised edition stated) Although Baiju and Wojü have two different names, their shapes differ slightly but they are essentially the same. Their properties are also not far from the bitter julienne mentioned earlier. Only Wojü is a common edible vegetable in the world; excessive consumption can impair eyesight. ○ According to strict analysis: Baiju is sown in early spring; its leaves resemble those of Vitex negundo, with serrated edges and soft texture, suitable only for raw consumption. In summer, when shoots are tender, peel and pickle the leaves for crisp and delicious eating, now known as Asparagus lettuce (Wusun).
[Origin] Found everywhere.
[Season] (Growth) Sprouts in spring. (Harvest) Collected in spring and summer.
[Medicinal Parts] Leaves, stems, and seeds.
[Texture] Leaves resemble those of Vitex negundo, small and soft.
[Color] Green.
[Taste] Bitter.
[Nature] Cold, with draining properties.
[Qi and Flavor] Strong flavor, yin in nature.
[Odor] Fishy.
[Therapeutic Effects] (Treatment) (Ben Cao Jing Jiu Yi says) Treats fish-umbilicus sores, where the head is white and swollen/painful, unbearable. First, prick the sore and surrounding areas with needles to make holes, then drip Baiju juice into the holes until healed. ○ Treats sandfly toxin by applying Wojü juice externally until healed. ○ Treats kidney jaundice using one he of Wojü seeds, finely ground, decocted in one large cup of water until reduced to half, strain, and take at any time.
[Contraindications] Baiju should not be eaten with maltose syrup, as it may cause parasitic diseases. People with cold qi deficiency and postpartum women should not eat it, as it causes cold invasion leading to lower abdominal pain.
Non-toxic. Climbing vine.
Malva verticillata (Luokui) mainly lubricates the intestines and dissipates heat. ○ The fruit mainly beautifies and moistens the face. (Recorded by famous physicians)
[Names] Tiankui, Tengkui, Hu Yanzhi, Huateng, Fanlu, Chenglu, Western vegetable.
[Seedlings] (Tu Jing says) Climbing vine, leaves resemble apricot leaves, round, dense, and tender. Commonly planted in households, climbing fences and trees. When tender, vines and leaves are picked to make soup, which is very slippery, hence the name Huateng. Its fruits resemble Schisandra chinensis, green when raw and black when ripe, turning purple when crushed. Women use it soaked to apply on the face as artificial rouge, commonly called Hu Yanzhi. Used medicinally in small amounts.
[Origin] Available everywhere.
[Season] (Growth) Sprouts in spring. (Harvest) Collected in spring and summer.
[Storage] Sun-dried.
[Medicinal Parts] Vines and leaves.
[Color] Green.
[Taste] Sour.
[Nature] Cold.
[Qi and Flavor] Weak qi, strong flavor, yin in nature.
[Odor] Fishy.
[Combined Treatment] Steam seeds, sun-dry them, remove shells, take kernels, grind finely, mix with white honey, and apply to the face to make skin fresh and attractive.
[Contraindications] Do not eat this vegetable if suffering from dog bite wounds; ingestion will result in lifelong non-healing.