\r葛根\ph151.bmp\r，生汶山川谷，今处处有之，江浙尤多。春生苗，引藤蔓，长一、
二丈，紫色；叶颇似
楸叶而青；七月着花，似豌豆花，不结实；根形如手臂，紫黑色。五月五日午时采根，曝干
。似入土深者为佳。今人多以作粉食之，甚益人。下品有葛粉条，即谓此也。古方多用根。
张仲景治伤寒，有葛根及加半夏葛根黄芩黄连汤，以其主大热解肌，开腠理故也。葛洪治
（古对切）腰痛，取生根嚼之，咽其汁，多益佳。叶主金刃疮，山行伤刺血出，卒不可得药，
但叶敷之，甚效。《正元广利方》金创、中风、痉，欲死者，取生根四大两，切，以水三
升，煮取一升，去滓，分温四服。口噤者，灌下，即瘥。
\r前胡\ph152.bmp\r，旧不着所出州土，今陕西、梁、汉、江、淮、荆、襄州郡及相
州、孟州皆有之。春生
苗，青白色，似斜蒿；初出时有白芽，长三、四寸，味甚香美，又似芸蒿。七月内开白花，
与葱花相类；八月结实；根细青紫色。二月、八月采，曝干。今 延将来者，大与柴胡相似
，但柴胡赤色而脆，前胡黄而柔软不同耳。一说∶今诸方所用前胡，皆不同；京师北地者，
色黄白，枯脆，绝无气味。江东乃有三、四种∶一种类当归，皮斑黑，肌黄而脂润，气味浓
烈。一种色理黄白，似人参而细短，香味都微。又有如草乌头，肤黑而坚，有两、三歧为一
本者，食之亦戟人咽喉。中破以姜汁渍，捣服之，甚下膈，解痰实。然皆非前胡也。今最上
者，出吴中。又寿春生者，皆类柴胡，而大，气芳烈，味亦浓苦，疗痰下气最要，都胜诸道
者。
葛根，生长在汶山的川谷地带，现在各地都有分布，江浙地区尤其多。春天生出苗茎，牵引藤蔓，长达一、二丈，呈紫色；叶子很像楸树叶但颜色更青；七月开花，形状像豌豆花，不结果实；根部形状像手臂，呈紫黑色。五月五日午时采挖根部，晒干。以入土较深的为佳。现在的人多将其制成粉食用，非常有益人体。本草下品中有“葛粉条”，指的就是这种植物。古代医方多用其根部。张仲景治疗伤寒病，有使用葛根的方剂，以及加半夏的葛根黄芩黄连汤，因为葛根能主治大热、解除肌表之邪、开启腠理的缘故。葛洪治疗腰痛，取新鲜根部咀嚼，咽下汁液，效果更佳。葛叶主治金刃创伤，山野行走时被刺伤出血，突然找不到药物时，只用葛叶敷贴患处，非常有效。《正元广利方》记载治疗金创、中风、痉病，濒临死亡者，取新鲜根部四两，切碎，用水三升，煮取一升，去渣，分四次温服。牙关紧闭者，灌服后即刻痊愈。
前胡，旧版本草未注明其产地州县，现在陕西、梁州、汉水、江淮、荆州、襄州郡以及相州、孟州等地都有生长。春天生出苗茎，呈青白色，类似斜蒿；刚长出时有白色芽头，长三、四寸，味道非常香美，又有点像芸蒿。七月内开白花，与葱花相似；八月结果实；根部细小，呈青紫色。二月、八月采挖，晒干。现在从延州运来的前胡，与柴胡非常相似，只是柴胡呈赤色且质地脆，而前胡呈黄色且质地柔软，这是不同之处。另一种说法是：现在各方书所用的前胡，都不相同；京师北地的前胡，颜色黄白，干枯脆硬，完全没有气味。江东地区有三种或四种：一种类似当归，皮斑黑，肉质黄且油脂润泽，气味浓烈。一种色泽纹理黄白，像人参但细短，香味很微弱。又有像草乌头的，表皮黑而坚硬，有两、三个分支合为一本的，吃它会刺激咽喉。中间破开用姜汁浸泡，捣碎服用，能很好地降膈气，化解痰实。然而这些都不是真正的前胡。现在最好的前胡，出产于吴中。另外寿春产的前胡，都像柴胡，但个头较大，气味芳香浓烈，味道也浓厚苦涩，是治疗痰饮、降逆气的要药，总体胜过其他产地的前胡。
Ge Gen (Puerariae Radix), originally growing in the valleys of Mount Wen, is now found everywhere, especially abundant in Jiangsu and Zhejiang. In spring, it produces seedlings that climb with vines, reaching one or two zhang in length, with a purple hue; the leaves are somewhat similar to those of the catalpa tree but greener; flowers appear in July, resembling pea blossoms, but it does not bear fruit; the root resembles an arm, dark purple-black. The roots should be harvested at noon on the fifth day of the fifth lunar month and dried in the sun. Those planted deeper underground are considered superior. Nowadays, people often process it into powder for consumption, which is very beneficial to the human body. The lower grade materia medica mentions "Ge Fen Tiao" (Ge Powder Strip), referring to this plant. Ancient prescriptions frequently used its root. Zhang Zhongjing treated Taiyang disease (a syndrome caused by pathogenic factors invading the Taiyang channel) with Ge Gen, as well as the Ge Gen Huang Qin Huang Lian Tang (Kudzu Root, Scutellaria, Coptis, and Licorice Decoction) added with Ban Xia (Pinelliae Rhizoma), because Ge Gen primarily addresses intense heat, releases the muscle layer, and opens the cou li (pores and interstices). Ge Hong treated lower back pain by chewing fresh roots and swallowing the juice, which yielded excellent results. The leaves treat traumatic injuries from metal blades; for puncture wounds sustained while traveling in mountains where medicine is unavailable, applying fresh leaves directly is highly effective. The Zheng Yuan Guang Li Fang records treating traumatic injuries, wind-stroke, and spasms near death by taking four liang of fresh roots, chopping them, boiling in three sheng of water until reduced to one sheng, straining, and dividing into four warm doses. For patients with trismus (lockjaw), administering the decoction orally leads to immediate recovery.
Ge Fen (Kudzu Root Starch) is detailed under the entry for Ge Gen.
Qian Hu (Peucedani Radix) was not listed with specific origins in older texts, but is now found in Shaanxi, Liangzhou, Hanzhong, Jianghuai, Jingzhou, Xiangzhou, Xiangzhou, and Mengzhou. It sprouts in spring with bluish-white stems, resembling Xie Hao (Artemisia capillaris var. multiloba); young shoots have white buds, three to four cun long, with a fragrant and pleasant taste, resembling Yun Hao (Daucus carota). It blooms white flowers in July, similar to scallion flowers, and bears fruit in August; the root is slender and blue-purple. Harvested in February and August, then dried. The Qian Hu supplied from Yanzhou resembles Chai Hu (Bupleuri Radix) closely, but Chai Hu is reddish and brittle, whereas Qian Hu is yellowish and soft. Another view states that the Qian Hu used in various prescriptions differs: the variety from the northern areas of the capital is yellowish-white, dry and brittle, with no odor. In Jiangdong, there are three or four types: one resembles Dang Gui (Angelicae Sinensis Radix), with black-spotted skin, yellow flesh, and oily texture, possessing a strong odor; another has yellowish-white texture, similar to Ren Shen (Ginseng Radix) but finer and shorter, with faint fragrance; yet another resembles Cao Wu Tou (Aconitum carmichaelii), with black, hard skin, having two or three branches arising from one base, which irritates the throat if ingested. If split open, soaked in ginger juice, and taken after pounding, it effectively descends qi and resolves phlegm stagnation. However, none of these are true Qian Hu. The highest quality Qian Hu comes from Wuzhong. Additionally, the Qian Hu from Shouchun resembles Chai Hu but is larger, with a strong aromatic odor and bitter taste, making it essential for treating phlegm and descending rebellious qi, surpassing varieties from other regions.