\r菊花\ph87.bmp\r，生雍州川泽及田野，今处处有之，以南阳菊潭者为佳。初春布地
生细苗，夏茂，秋花，冬实，然菊之种类颇多。有紫茎而气香，叶浓至柔嫩可食者，其花微
小，味甚甘，此为真；有青茎而大，叶细作蒿艾气味苦者，华亦大，名苦薏，非真也。南阳
菊亦有两种∶白菊，叶大似艾叶，茎青，根细，花白，蕊黄；其黄菊，叶似茼蒿，花、蕊都
黄。然今服饵家多用白者。南京又有一种开小花，花瓣下如小珠子，谓之珠子菊。云入药亦
佳。正月采根，三月采叶，五月采茎，九月采花，十一月采实，皆阴干用。《唐天宝单方图》∶
载白菊，云味辛，平，无毒。元生南阳山谷及田野中。 川人呼为回蜂菊。汝南名茶苦蒿。
上党及建安郡、顺政郡并名羊欢草。河内名地薇蒿。诸郡皆有。其功主丈夫妇人久患头风眩
闷，头发干落，胸中痰结，每风发即头旋眼昏暗，不觉欲倒者，是其候也。先灸两风池各二
七壮，并服此白菊酒及丸，永瘥。其法∶春末夏初，收软苗，阴干，捣末，空腹取一方寸匕，
和无灰酒服之。日再，渐加三方寸匕。若不欲饮酒者，但和羹粥汁服之，亦得。秋八月，合
花收，曝干，切取三大斤，以生绢囊盛，贮三大斗酒中，经七日服之，日三，常令酒气相续
为佳。今诸州亦有作菊花酒者，其法得于此乎。
菊花，生长在雍州的河川沼泽及田野中，现在到处都有，以南阳菊潭产的为佳。初春时在地面生出细苗，夏季茂盛，秋季开花，冬季结实，然而菊花的种类很多。有紫茎且气味芳香，叶片浓密至柔嫩可食用的，其花微小，味道非常甘甜，这是真品；有青茎且较大，叶片细小带有蒿艾气味且味苦的，花朵也较大，名叫苦薏，不是真品。南阳的菊花也有两种：白菊，叶片大似艾叶，茎青色，根细，花白色，花蕊黄色；黄菊，叶片像茼蒿，花和花蕊都是黄色的。然而现在服用饵食的人多用白色的。南京又有一种开小花的，花瓣下像小珠子，称为珠子菊。据说入药也很好。正月采集根部，三月采集叶子，五月采集茎，九月采集花，十一月采集果实，都阴干后使用。《唐天宝单方图》记载白菊，说味道辛，性平，无毒。原本生长在南阳的山谷和田野中。四川人叫它回蜂菊。汝南叫它茶苦蒿。上党及建安郡、顺政郡都叫它羊欢草。河内叫它地薇蒿。各个郡都有。它的功效主要治疗男女长期患有的头风眩晕闷痛，头发干枯脱落，胸中痰结，每当风邪发作就头晕眼花昏暗，不知不觉想要跌倒的，这就是它的证候。先灸两侧风池穴各十四壮，并服用这种白菊酒及药丸，可以永远痊愈。方法如下：春末夏初，收集柔软的幼苗，阴干，捣成粉末，空腹取一方寸匕的量，用没有添加灰酒的黄酒送服。每天两次，逐渐增加到三方寸匕。如果不想要饮酒的人，只混合羹粥汁服用也可以。秋八月，采集花朵，晒干，切碎取三大斤，用生绢袋盛装，储存在三大斗酒中，经过七天后开始服用，每天三次，常使酒气接续不断为好。现在各州也有制作菊花酒的，它们的方法大概来源于此吧。
Chrysanthemum (Ju Hua), originally growing in the rivers, marshes, and fields of Yongzhou, is now found everywhere, with those from Jutan in Nanyang considered the best. In early spring, fine seedlings sprout on the ground; they flourish in summer, flower in autumn, and bear fruit in winter. However, there are many varieties of chrysanthemum. Some have purple stems and a fragrant aroma, with thick, tender leaves that are edible; their flowers are small and taste very sweet—these are the true variety. Others have green stems that are larger, with thin leaves possessing the odor of mugwort and artemisia and a bitter taste; their flowers are also large but are named Ku Yi (Bitter Mugwort) and are not the true variety. The chrysanthemums from Nanyang also come in two types: White Chrysanthemum has leaves large like mugwort, green stems, thin roots, white flowers, and yellow stamens; Yellow Chrysanthemum has leaves resembling crown daisy, with both flowers and stamens being yellow. Currently, practitioners of dietary therapy mostly use the white variety. Nanjing has another type that bears small flowers with bead-like structures beneath the petals, called Zhuzi Ju (Pearl Chrysanthemum). It is said to be excellent for medicinal use. Roots are harvested in the first lunar month, leaves in the third, stems in the fifth, flowers in the ninth, and fruits in the eleventh; all are dried in the shade for use. *Tang Tianbao Danfang Tu* records White Chrysanthemum, stating it tastes pungent, is neutral in nature, and non-toxic. It originally grew in the valleys and fields of Nanyang. People in Sichuan call it Huifeng Ju (Return Bee Chrysanthemum); people in Runan call it Cha Ku Hao; those in Shangdang, Jian'an Commandery, and Shunzheng Commandery call it Yang Huan Cao; and those in Henei call it Di Wei Hao. It is present in all these commanderies. Its efficacy mainly treats chronic wind-stroke causing dizziness and vertigo in men and women, dry and falling hair, phlegm accumulation in the chest, and symptoms where wind attacks cause spinning dizziness, dim vision, and a sensation of fainting or falling. This is its clinical presentation. First, moxa should be applied to both Fengchi acupoints (GB20, Wind Pool), fourteen moxa cones each, followed by the administration of this White Chrysanthemum wine and pills, which can lead to permanent recovery. The method is as follows: In late spring and early summer, collect soft seedlings, dry them in the shade, pound them into powder, and take one fangcun bi (a square-inch measure) on an empty stomach, mixed with unadulterated rice wine. Take twice daily, gradually increasing to three fangcun bi. If one does not wish to drink alcohol, mixing it with soup or porridge juice is also acceptable. In the eighth lunar month, harvest the flowers, sun-dry them, cut them up, take three da jin (large catties), place them in a raw silk bag, and store them in three da dou (large pecks) of wine. After seven days, begin consumption, taking it three times daily, ensuring the effect of the wine is continuous. Currently, various prefectures also produce Chrysanthemum wine; their methods likely derive from this source.