无毒 植生
秫米止寒热利大肠疗漆疮（名医所录）【名】 【苗】（图经曰）秫乃粟之粘者也其苗
高
丈许有节如芦茎中有瓤类通脱木而小白叶长一二尺实生茎端作穗江南谓之粟北土所谓 者
是也然有二种其粘者为秫可以酿酒不粘者为粟但可作糜食耳（唐本注云）此米功用似稻秫也
今
大都呼粟为秫而稻秫为糯矣北土最多以粟秫酿酒而汁少于黍米粟秫应有别功但本草不载凡黍
稷粟秫粳糯此三谷之 （音仙）秫也（衍义曰）初捣出淡黄白色经久色如糯最粘故宜酿酒今
之村
落作酒者是此不堪为饭也【地】处处有之【时】（生）夏生苗（采）七月八月取实【收】晒
干【用】
实【色】黄白【味】甘【性】微寒【气】气之薄者阳中之阴【臭】香【治】（疗）（陶隐居云）
嚼烂涂漆疮（日华子云）嚼敷犬咬冻疮（孟诜云）能杀疮疥毒热壅五脏气○根煮作汤洗风（别
录
云）秫米汁治食鸭肉成病胸满面赤不下食及疗卒得浸淫疮有汁多发于心不早治周身则杀人熬
秫米令黄黑杵以敷之并主寒热利大肠治漆疮秫米饭食之良【合治】生捣合鸡子白敷毒肿良○
以一石合面三斗和地黄一斤茵陈蒿一斤炙令黄一依酿酒法服之疗筋骨挛急【禁】动风不可常
食
无毒 丛生
粳米主益气止烦止泄（名医所录）【苗】（图经曰）三月布种于水田中丛生苗长尺许曰秧
四
五月分莳成亩至秋开白花作穗其实曰谷长匾有芒八九月熟则黄色然其种有二以粘为糯不粘为
粳用之以白晚者胜早熟者则不及食之稍生则复不益脾过熟则佳也（陶隐居云）此即人常所食
之
米但有白赤大小异族四五种犹同一类其陈廪米亦是此种由储积经久以廪军人故谓之陈廪米
（汤液云）本草诸家共言益脾胃如何白虎汤用之入肺以其阳明为胃之经色为西方之白故入肺
也
然治阳明之经即在胃也色白味甘寒入手太阴又少阴证桃花汤用此甘以补正气竹叶石膏汤用此
甘以益不足也【地】（食疗云）出淮泗京都襄州今处处皆有之【时】（生）春生苗（采）九月
取实
【收】晒干【用】实【色】白【味】甘苦【性】平微寒【气】气浓于味阳中之阴【臭】香【主】
平和五脏补益胃气【行】手太阴经少阴经【制】舂白用【治】（疗）（蜀本云）粳米断下痢和
胃
气长肌肉温中（孟诜云）仓粳米炊之瓮中水浸令酸食之暖五脏六腑气○白粳米汁主心痛止渴
断
热毒痢（别录云）小儿新生三日应开肠胃助谷神碎米浓作汁饮如乳酪与儿大豆许饮之频与三
豆
许二七日可与哺慎不得与杂药红雪少少得也（补）（日华子云）粳米补中壮筋骨补肠胃（孟
诜云）
火稻宜人温中益气补下元○仓粳米补中益气坚筋通血脉起阳道（衍义曰）平和五脏补益胃气
【
合治】仓粳米久陈者蒸作饭合醋封毒肿又研服之去卒心痛○合饧杏仁乳饼煮粥食之三升日三
服治蛟龙子生在芹菜上人误食之入腹变成龙子服后当吐出龙子有两头者其病即愈【禁】与马
肉同食发痼疾【解】误与苍耳食令人卒心痛烧仓米灰和蜜浆解之不尔即死
无毒。丛生。
秫米：能止寒热，通利大肠，治疗漆疮（据《名医别录》记载）。【名称】【苗】（《本草图经》说）秫是粟中粘性的一种，它的苗高一丈左右，有节像芦苇茎，中间有瓤类似通脱木而较小，小白叶长一二尺，果实生在茎端结成穗。江南称为粟，北方称为“稷”的就是这种。然而有两种，粘的称为秫，可以酿酒；不粘的称为粟，只能煮粥吃。（《新修本草》注云）这种米的功用类似稻，秫也。现在大都地区称粟为秫，而稻和秫称为糯。北方最多，用粟、秫酿酒，但汁液少于黍米。粟和秫应有不同的功效，但《本草》未记载。凡是黍、稷、粟、秫、粳、糯，这三种谷物中的“稑”（音仙，指晚熟或特定品种），即秫。（《本草衍义》说）初捣出来呈淡黄白色，久放颜色像糯米一样最粘，所以适宜酿酒。现在的村落里用来做酒的就是这种，不适合做饭吃。【产地】到处都有。【时令】（生长）夏季生苗。（采收）七月八月取其实。【贮藏】晒干。【药用部位】实。【颜色】黄白。【味道】甘。【性质】微寒。【气味】气薄，属于阳中之阴。【气味】香。【主治】（治疗）（陶隐居说）嚼烂涂在漆疮上。（日华子说）嚼敷犬咬伤和冻疮。（孟诜说）能杀灭疮疥毒，热壅五脏之气。（《名医别录》说）秫米汁治疗因吃鸭肉引起的疾病，胸满面色红赤，不能进食；以及治疗突然得的浸淫疮，有液体流出，多发于心脏部位，如果不早治，全身都会受累从而致死。将秫米熬至黄黑色，捣碎后外敷。并主治寒热，通利大肠，治疗漆疮。吃秫米饭效果好。【配伍治疗】生捣合鸡蛋清敷毒肿良效。（另法）用一石面合三斗面粉，加地黄一斤、茵陈蒿一斤，炙至黄色，完全按照酿酒的方法服用，治疗筋骨挛急。【禁忌】动风，不可常食。
粳米：主要益气，止烦，止泄（据《名医别录》记载）。【苗】（《本草图经》说）三月在水田中播种，丛生，苗长一尺左右称为秧，四五月分株栽种成亩，到秋天开白花结穗，其果实称为谷，长扁有芒，八九月成熟则为黄色。然而其种有两种，粘的称为糯，不粘的称为粳。使用以白色晚熟的为佳，早熟的则不及。吃的时候稍生则不益脾，过熟则好。（陶隐居说）这就是人们常吃的米，只是有白、赤、大、小不同，族类有四五种，仍属同一类。陈仓米也是这种，因为储存积累经久，由仓库军人管理，所以称为陈仓米。（《汤液本草》说）本草各家都说益脾胃，为什么白虎汤用它入肺？因为阳明是胃的经脉，色为西方之白，所以入肺。然而治疗阳明经脉即在胃。色白味甘寒，入手太阴经。另外少阴证桃花汤用此，甘以补正气；竹叶石膏汤用此，甘以益不足。【产地】（《食疗本草》说）出淮泗、京都、襄州，现在到处都有。【时令】（生长）春生苗。（采收）九月取其实。【贮藏】晒干。【药用部位】实。【颜色】白。【味道】甘苦。【性质】平，微寒。【气味】气浓于味，阳中之阴。【气味】香。【主治】平和五脏，补益胃气。【归经】手太阴经，少阴经。【炮制】舂去壳用。【治疗】（疗）（《蜀本本草》说）粳米断下痢，和胃气，长肌肉，温中。（孟诜说）仓粳米在瓮中炊熟，用水浸令酸，吃它暖五脏六腑之气。（另法）白粳米汁主心痛，止渴，断热毒痢。（《名医别录》说）小儿新生三日应开肠胃，助谷神，碎米浓作汁饮，如乳酪，给婴儿大豆许量饮用，频频给予三豆许量，二七日可与哺食，慎不得与杂药，红雪少许即可。（补益）（日华子说）粳米补中，壮筋骨，补肠胃。（孟诜说）火稻宜人，温中益气，补下元。（另法）仓粳米补中益气，坚筋通血脉，起阳道。（《本草衍义》说）平和五脏，补益胃气。【配伍治疗】仓粳米久陈者蒸作饭合醋封毒肿，又研服之去卒心痛。（另法）合饴糖、杏仁、乳饼煮粥食，三升，日三服，治疗蛟龙子生在芹菜上，人误食之入腹变成龙子，服后当吐出龙子，有两头者其病即愈。【禁忌】与马肉同食发痼疾。【解毒】误与苍耳食令人卒心痛，烧仓米灰和蜜浆解之，不尔即死。
Non-toxic. Grows in clusters.
Shumi (Sorghum Vulgare var. Glutinose Grain): Can stop chills and fever, unblock the large intestine, and treat lacquer sores (Recorded by Famous Physicians). [Name] [Seedling] (Bencao Tujing states) Shumi is the glutinous variety of Su (Millet). Its seedlings are over a zhang high, with nodes like reed stems, containing pith similar to Typhae Papyrus but smaller. The leaves are small and white, one to two chi long. The fruit grows at the stem tip forming an ear. In Jiangnan it is called Su, while in the North what is called Ji (Setaria italica) is this type. However, there are two kinds: the glutinous one is called Shumi and can be used for brewing wine; the non-glutinous one is called Su and can only be made into porridge. (Xinxiu Bencao annotation notes) This grain's function is similar to rice. Shumi also. Currently, in Dadu, Su is called Shumi, while Dao (Rice) and Shumi are called Nuo (Glutinous Rice). It is most abundant in the North, where Su and Shumi are used for brewing wine, but the juice yield is less than that of Shu (Foxtail Millet). Su and Shumi should have distinct functions, but they are not recorded in Bencao. Among Shu, Ji, Su, Shumi, Jing (Japonica Rice), and Nuo, the "Lu" (late-maturing specific variety, pronounced Xian) refers to Shumi. (Bencao Yan yi states) When first pounded out, it is pale yellow-white; after a long time, its color resembles Nuo (glutinous rice) and is very sticky, thus suitable for brewing wine. The kind currently used by villagers for making wine is this type, which is unsuitable for cooking as rice. [Origin] Found everywhere. [Season] (Growth) Seedlings emerge in summer. (Harvest) Harvest the fruit in July and August. [Storage] Sun-dry. [Medicinal Part] Fruit. [Color] Yellow-white. [Taste] Sweet. [Nature] Slightly cold. [Qi Property] Qi is thin, belonging to Yin within Yang. [Odor] Fragrant. [Treatment] (Therapy) (Tao Hongjing says) Chew thoroughly and apply to lacquer sores. (Ri Hua zi says) Chew and apply to dog bites and frostbite. (Meng Shen says) Can kill toxins from sores and scabies, and heat stagnating in the five Zang organs. (Mingyi Bielu says) Shumi juice treats illness caused by eating duck meat, characterized by chest fullness, red face, and inability to eat; and treats sudden onset of impetigo (erysipelas-like condition) with exudate, originating from the heart area. If not treated early, it spreads to the whole body and can be fatal. Roast Shumi until yellow-black, pound, and apply externally. Also treats chills and fever, unblocks the large intestine, and treats lacquer sores. Eating Shumi rice is beneficial. [Combination Therapy] Pound fresh and mix with egg white to apply to toxic swellings. (Alternative method) Mix one dan of flour with three dou of wheat flour, add one jin of Rehmanniae Radix (Dihuang) and one jin of Artemisiae Scopariae Herba (Yinchen Hao), roast until yellow, and consume following traditional brewing methods. Treats tendon and bone spasms. [Contraindications] Agitates wind; should not be consumed regularly.
Jingmi (Oryza Sativa var. Japonica Grain): Primarily benefits Qi, stops irritability, and stops diarrhea (Recorded by Famous Physicians). [Seedling] (Bencao Tujing states) Sown in paddies in March, growing in clusters. Seedlings grow about one chi long and are called yang (seedlings). Transplanted in April and May, forming fields. By autumn, they bloom with white flowers and form ears. The fruit is called Gu (grain), flat and awned, ripening in August and September to become yellow. There are two types: glutinous is called Nuo, non-glutinous is called Jing. White, late-ripening varieties are superior; early-ripening ones are inferior. Consuming it slightly raw does not benefit the spleen; fully cooked is best. (Tao Hongjing says) This is the rice commonly eaten by people, differing only in color (white/red) and size. There are four or five sub-types but belong to the same category. Chen Lin Mi (aged warehouse rice) is also this type, stored for a long time and managed by warehouse soldiers, hence the name. (Tangye Bencao states) All Bencao authorities state it benefits the spleen and stomach. Why does Baihu Tang use it to enter the Lung? Because the Yangming meridian belongs to the Stomach, and its color corresponds to the West (White), thus entering the Lung. However, treating the Yangming meridian involves the Stomach. White in color, sweet and cold in taste, it enters the Hand Taiyin meridian. Additionally, in Shaoyin syndrome, Taohua Tang uses it to tonify righteous Qi with sweetness; Zhuye Shigao Tang uses it to supplement insufficiency with sweetness. [Origin] (Shiliao Bencao states) Originates from Huai Si, Capital, Xiangzhou; now found everywhere. [Season] (Growth) Seedlings emerge in spring. (Harvest) Harvest the fruit in September. [Storage] Sun-dry. [Medicinal Part] Fruit. [Color] White. [Taste] Sweet, bitter. [Nature] Neutral, slightly cold. [Qi Property] Qi is stronger than taste, belonging to Yin within Yang. [Odor] Fragrant. [Main Action] Harmonizes the five Zang organs, benefits Stomach Qi. [Meridian Tropism] Hand Taiyin, Shaoyin. [Processing] Husk by pounding. [Treatment] (Therapy) (Shuben Bencao says) Jingmi stops dysentery, harmonizes Stomach Qi, promotes flesh growth, and warms the middle. (Meng Shen says) Cook Cang Jingmi (warehouse rice) in a jar, soak in water until sour, and eat it to warm the Qi of the five Zang and six Fu organs. (Alternative method) Juice of Bai Jingmi (white rice) treats heart pain, stops thirst, and halts hot-toxin dysentery. (Mingyi Bielu says) For newborn infants on the third day, open the gastrointestinal tract and assist Gu Shen (Grain Spirit); make thick juice from broken rice, drink like milk/yogurt, give amount equivalent to a soybean, frequently giving three soybean amounts. After fourteen days, may introduce solid food. Carefully avoid mixed medicines; a little Hong Xue (Red Snow/Mineral drug) is sufficient. [Tonification] (Ri Hua zi says) Jingmi tonifies the center, strengthens sinews and bones, and nourishes intestines and stomach. (Meng Shen says) Fire-grown rice suits people, warms the middle, benefits Qi, and tonifies the lower Yuan. (Alternative method) Cang Jingmi tonifies the center and benefits Qi, strengthens sinews, unblocks blood vessels, and stimulates sexual function. (Bencao Yan yi states) Harmonizes the five Zang organs, benefits Stomach Qi. [Combination Therapy] Use aged Cang Jingmi, steam into rice, mix with vinegar, and apply externally to seal toxic swellings; alternatively, powder and ingest to remove sudden heart pain. (Alternative method) Combine with malt sugar (Yi), almonds, and dairy cakes to cook porridge. Consume three sheng, three times daily. Treats "Jiaolong Zi" (mythical dragon offspring) formed in celery; if ingested mistakenly and transforms into dragon offspring in the abdomen, taking this will expel the dragon offspring. If expelled with two heads, the disease is cured. [Contraindications] Do not eat together with horse meat, as it triggers chronic diseases. [Detoxification] Accidental ingestion of Cocklebur (Canger) causes sudden heart pain. Burn Cang Mi (warehouse rice) to ash, mix with honey water to detoxify. Otherwise, death ensues.