〔害〕病有当发表者，大忌酸收，误食必为害非浅，食梅则津液泄者，水生木也。津液
泄则
伤肾，肾属水，外为齿，故多食损齿伤筋，蚀脾胃，令人发膈上痰热。
〔利〕酸涩而温，补肝胆，入肺脾血分，定久嗽，定渴，敛肺之勋，止血痢，涩肠之力。
清
音
去痰涎，安蛔理痰热，消酒毒，蚀恶肉。疽愈后，有肉突起，乌梅烧敷。一日减半，二日而
平，真奇方也。肝以酸为泻，而又以本味，为补肝胆猛将。
〔修治〕去核微炒，或蒸熟。
〔害〕按《素问》云∶味过于酸，肝气以津。又云∶酸走筋，筋病，无多食酸。虽能生
津泄
肝，然酸味敛束，违其所喜也，不宜多食。齿痛及病当发散者，咸忌之。
〔利〕乌梅白梅，所主诸病皆取其酸收之义，功用略同。牙闭擦龈，涎出便开，刀伤出
血，
研敷即止。
〔修治〕青梅熏黑为乌梅，盐煮为白梅，亦曰霜梅。安吉者肉浓多脂最佳。五月采实，
火干
，过食而齿 ，嚼胡桃肉解之。
熟者笮汁晒干，收为梅酱，夏月渴，调水饮之。
〔害〕凡命门火炽，强阳不痿者忌之。膀胱热结，小便不利者，法当清利，此药味酸，
主敛
，不宜用。阴虚湿热，不宜用。即用当与黄柏同加，恶桔梗、防风、防己。
〔利〕酸涩微温，固精秘气，补肝、胆、肾，强阴助阳事，暖腰膝，缩小便，闭遗泄。
还耳
聪而已其响。调月事而节过多。蓼实为使。
〔修治〕五月采实阴干，以酒润去核，缓火熬干方用，核能滑精不可服。
【危害】患有应当通过发汗解表来治疗的疾病时，大忌使用酸味收敛的药物，误食必然造成严重的伤害。食用梅子会导致津液外泄，这是因为水生木（肾水滋生肝木）的缘故。津液外泄则会损伤肾脏，因为肾属水，其外在表现与牙齿有关，所以多吃梅子会损害牙齿、损伤筋脉，腐蚀脾胃，使人产生膈上的痰热。
【功效】乌梅味道酸涩而性温，能补益肝胆，进入肺和脾的血分，能止住长期的咳嗽，缓解口渴，具有收敛肺气的显著功效，能止住血痢，发挥涩肠止泻的作用。它能清除声音嘶哑，去除痰涎，安定蛔虫并调理痰热，消除酒毒，腐蚀坏死的腐肉。疮疽愈合后，如果有肉芽突起，将乌梅烧成炭后外敷，一天后减半，两天后平复，这真是奇妙的方子。肝脏以酸味为泻法，但又以本味作为补益肝胆的猛将。
【炮制】去掉果核，轻微炒制，或者蒸熟。
【危害补充】根据《素问》记载：“味道过于酸，会导致肝气过盛。”又说：“酸味走筋，患有筋病的人，不要多吃酸味食物。”虽然酸味能生津但也会使肝气散溢，然而酸味具有收敛束紧的特性，违背了肝喜条达的生理特性，因此不宜多吃。出现牙痛以及病情需要发散治疗时，都应当禁忌食用。
【功效补充】乌梅和白梅所主治的各种疾病，都是取其酸收的含义，功用大致相同。用乌梅擦拭牙龈导致牙关紧闭者，唾液流出后牙关即可张开；刀伤出血，研碎乌梅外敷即可止血。
【炮制补充】青梅经过烟熏变黑成为乌梅，用盐煮制成为白梅，也称为霜梅。产自安吉的乌梅肉质厚实、油脂丰富，品质最佳。五月采集果实，用火烘干，如果吃多了导致牙齿酸痛，咀嚼胡桃肉可以解除这种不适。
熟制的乌梅压榨出汁液晒干，收集起来制成梅酱，夏季口渴时，调水饮用。
【危害】凡是命门火旺、阳气亢盛而不痿软的人，应当禁忌使用。膀胱有热结导致小便不利的人，治疗方法应当是清热利湿，此药味酸主收敛，不宜使用。阴虚兼有湿热者，也不宜使用。如果必须使用，应当与黄柏同用，且忌恶桔梗、防风、防己。
【功效】乌梅味道酸涩微温，能固摄精气，秘藏元气，补益肝、胆、肾，增强阴气并助长性功能，温暖腰膝，缩小便，防止遗精滑泄。还能恢复耳聪，消除耳鸣。调节月经，节制经量过多。以蓼实为使药。
[Adverse Effects] For diseases that require the release of the exterior (releasing the exterior), sour astringents are strictly contraindicated; mistaken consumption will inevitably cause significant harm. Consuming plums causes the leakage of Body Fluids, due to the generation of Wood by Water (Kidney Water nourishing Liver Wood). Leakage of Body Fluids damages the Kidneys; since the Kidneys belong to Water and manifest externally in the teeth, excessive consumption damages the teeth and sinews, corrodes the Spleen and Stomach, and induces Phlegm-Heat in the diaphragm region.
[Efficacy] Sour, astringent, and slightly warm, it tonifies the Liver and Gallbladder, enters the Blood aspect of the Lungs and Spleen, arrests chronic cough, relieves thirst, possesses the merit of astringing the Lungs, stops bloody dysentery, and exerts the power of astringing the intestines. It clears hoarseness, removes salivary secretions, calms roundworms, regulates Phlegm-Heat, eliminates alcohol toxicity, and cauterizes necrotic flesh. After the healing of carbuncles, if there is protruding granulation tissue, applying burnt Wu Mei (Dark Plum) externally reduces the swelling by half on the first day and flattens it completely on the second day; this is truly a miraculous prescription. The Liver uses sourness for purging, yet also uses its own flavor as a fierce general for tonifying the Liver and Gallbladder.
[Processing] Remove the pits, stir-fry lightly, or steam until cooked.
[Adverse Effects Supplement] According to *Su Wen* (Basic Questions): "Excessive sour taste leads to an overflow of Liver Qi." It also states: "Sourness travels to the sinews; those with sinew diseases should not eat much sour food." Although sourness can generate fluids but may disperse Liver Qi, its astringent nature contradicts the Liver's preference for free flow, so it should not be consumed in excess. It is strictly contraindicated for toothache and conditions requiring dispersal/release.
[Efficacy Supplement] Both Wu Mei (Dark Plum) and Bai Mei (White Plum) treat various diseases based on their sour astringent properties, and their functions are roughly similar. Rubbing the gums with them to relieve trismus (lockjaw); once saliva flows out, the mouth opens. For knife wounds with bleeding, applying powdered plum stops the bleeding immediately.
[Processing Supplement] Green plums smoked until black become Wu Mei (Dark Plum); boiled in salt water become Bai Mei (White Plum), also known as Shuang Mei (Frost Plum). Those from Anji, with thick flesh and rich oil, are of the best quality. Harvest fruits in May, dry over fire. If excessive consumption causes tooth soreness, chewing walnut meat resolves it.
Cooked plums are pressed for juice and sun-dried to make plum sauce; in summer, when thirsty, mix with water and drink.
[Adverse Effects] Contraindicated for those with blazing Fire of the Gate of Vitality (Mingmen) and robust Yang without flaccidity. For those with Heat accumulation in the Bladder causing difficult urination, the treatment method should be clearing and promoting urination; since this herb is sour and primarily astringent, it is unsuitable. Unsuitable for Yin deficiency with Damp-Heat. If used, it should be combined with Huang Bo (Phellodendron Bark); it is antagonistic to Jie Geng (Platycodon Root), Fang Feng (Saposhnikovia Root), and Fang Ji (Stephania Root).
[Efficacy] Sour, astringent, and slightly warm, it consolidates Essence and secures Qi, tonifies the Liver, Gallbladder, and Kidneys, strengthens Yin and assists sexual function, warms the waist and knees, reduces urination frequency, and prevents seminal emission and leakage. It restores hearing acuity and eliminates tinnitus. It regulates menstruation and controls excessive flow. Use Liao Shi (Polygonum Bistorta Fruit) as an assistant herb.
[Processing] Harvest fruits in May, dry in the shade. Moisten with wine, remove pits, and simmer slowly until dry before use. The pits can cause seminal emission and must not be taken.