〔害〕按南星辛而不守，燥而有毒，与半夏之性同，而烈则过矣。非西北人真中风者勿
服。
阴虚燥痰大忌。半夏治湿痰，南星治风痰，是其异矣。
〔利〕辛温，入肝、脾、肺三经之药。风痰麻痹堪医，破血行胎可虑，生南星毒紧而功
更烈
。古人用生南星、生附、生乌、皆四钱五钱，非识力精到者，不可轻试。得防风则不麻，得
牛胆则燥性减，故名胆星。即仗制法缓其性。得火炮则缓，治风痰有效。
〔修治〕九月采根，似芋而圆扁，阴干，须用一两以上者佳，必以温汤洗净，仍以白矾
汤或
入皂角汁浸三日夜，日日换水，曝干用。若熟用者，须于黄土地掘一小坑，深五六寸，以炭
火烧赤，以好酒沃之，按南星于内，瓦盆覆定。灰泥固济一夜取出用，急用即火湿纸包于
灰火中炮裂。一法，治风热痰，以酒浸一宿，桑柴火蒸之，常洒酒入甑内，令气猛，一伏时
取出，竹刀切开，不麻舌为熟，如未熟再蒸，至不麻乃止。脾虚多痰，则以生姜渣和黄泥包
南星，煨熟去泥焙用。造胆星法∶以南星生研为末，腊月取黄牛胆汁和剂，纳入胆中，系悬
风处干之，年久者弥佳。
〔害〕其味辛温，纯阳之草，凡病气虚表虚者，及由阴虚寒热，火炎头疼，火升作呕，
慎勿
投之。俗喜其芳香，旦暮资食，不知泄真元之气，若脾胃寒人，多致滑泄，往往不觉。古称
芳草致豪贵之疾，此类是也。
〔利〕辛温入肺、脾、胃三经。温中发表，解散风寒，宽中利气，又解鱼蟹毒，梗能下
气安
胎，子可消痰定喘。
〔修治〕夏采茎，秋采子，五六月连根采收。以火煨其根阴干，则经久叶不落。九月半
枯时
收子，子炒研用，宣通风毒则单用。茎去节尤良。
【陈胆星】
【危害】据考证，天南星味辛但药性不固守，燥烈且有毒性，其性质与半夏相同，但猛烈程度超过了半夏。如果不是西北地区患有真正中风的病人，不要服用。阴虚导致的燥痰证绝对禁忌使用。半夏用于治疗湿痰，南星用于治疗风痰，这是它们的区别所在。
【功效】味辛、性温，归肝、脾、肺三经的药物。可以治疗因风痰引起的肢体麻木，但因其具有破血和动胎气的风险，需慎重考虑。生南星毒性剧烈且药效更猛。古人使用生南星、生附子、生乌头时，剂量均为四钱或五钱，如果不是见识和判断力非常精准的人，不可轻易尝试。遇到防风则不再引起麻木，遇到牛胆汁则燥性减弱，因此得名“胆星”。这主要是依靠炮制方法来缓和其药性。经过火煨处理后药性变缓，对治疗风痰有效。
【炮制方法】九月采集根部，形状像芋头但呈圆形扁平状，阴干保存。必须选用重量在一两以上的为佳。一定要用温水洗净，然后用白矾水或加入皂角汁浸泡三到四个日夜，每天更换水，晒干后使用。如果用于熟服，需要在黄土地上挖一个小坑，深五六寸，用炭火烧红坑底，倒入好酒，将南星放入其中，用瓦盆覆盖固定。用灰泥密封加固一夜后取出使用。急需使用时，可用湿纸包裹南星，在灰烬的火中炮裂即可。另一种方法：治疗风热痰证，用酒浸泡一个晚上，用桑柴火蒸制，经常向甑内喷洒酒液，使蒸汽猛烈，经过一个时辰（约两小时）后取出，用竹刀切开，以不麻舌为已熟，如果未熟则继续蒸，直到不麻为止。对于脾虚多痰者，则将生姜渣和黄泥包裹南星，煨熟后去掉泥土焙干使用。制作胆星的方法：将生南星研成粉末，腊月时取黄牛胆汁调和成药剂，纳入牛胆中，悬挂在通风处晾干，存放时间越久越好。
【紫苏】
【危害】其味辛温，属于纯阳之草。凡是气虚、表虚的病人，以及由阴虚引起的寒热往来、火炎上攻导致的头痛、火气上逆导致的呕吐，千万不要投用此药。世俗之人喜欢它的芳香，早晚食用作为佐料，却不知道这会耗泄人体的真元之气。如果是脾胃虚寒的人，往往会导致滑肠泄泻，常常不知不觉就发生了。古人称芳草会招致豪贵之人的疾病，指的就是这类情况。
【功效】味辛、性温，归肺、脾、胃三经。能温中散寒、发表解表，解散风寒，宽中理气，又能解鱼蟹毒。紫苏梗能下气安胎，紫苏子可消痰定喘。
【炮制方法】夏季采集茎，秋季采集种子，五六月间连根采收。用火煨烤其根并阴干，则可以经久保持叶片不落。九月半枯时收获种子，种子炒过后研碎使用，宣通风毒时可单用。茎部去掉节段效果更佳。
[Chen Danxing (Gallbladder Star)]
[Harm] According to research, Arisaema cum Bile (Nanxing) is pungent but its medicinal action does not remain fixed; it is drying and toxic. Its nature is similar to that of Pinellia Rhizoma (Banxia), but it is more acrid and potent. It should not be taken unless one is a resident of the Northwest suffering from true wind-stroke. It is strictly contraindicated for dry-phlegm caused by Yin deficiency. Pinellia Rhizoma treats damp-phlegm, while Arisaema Rhizoma (Nanxing) treats wind-phlegm; this is their difference.
[Benefit] It is pungent and warm, entering the Liver, Spleen, and Lung meridians. It can treat numbness caused by wind-phlegm, but its ability to break blood stasis and disturb the fetus is a concern. Raw Arisaema Rhizoma has severe toxicity and even stronger efficacy. In ancient times, when using raw Arisaema Rhizoma, raw Aconitum Carmihaelii Preparatum (Fuzi), or raw Aconitum Kusnezoffii (Wutou), the dosage was four or five qian. Only those with precise insight and judgment should dare to try it lightly. When combined with Saposhnikovia Root (Fangfeng), it no longer causes numbness; when combined with Ox Gallbladder (Niudan), its drying property is reduced, hence the name "Danxing" (Gallbladder Star). This relies on processing methods to moderate its nature. After being roasted over fire, its nature becomes milder, making it effective for treating wind-phlegm.
[Processing] The rhizomes are harvested in the ninth lunar month. They resemble taro but are round and flattened, and should be dried in the shade. Those weighing at least one liang are preferred. They must be washed clean with warm water, then soaked in alum solution or a mixture containing Gleditsia Sinensis Juice (Zaojiao) for three to four days and nights, changing the water daily, and finally sun-dried. For cooked use, dig a small pit in yellow earth, five or six cun deep. Heat charcoal until red inside the pit, pour good wine into it, place the Nanxing inside, cover with a tile pot, and seal firmly with ash mud overnight before taking out for use. If urgent, wrap the Nanxing in wet paper and roast it until cracked in the ashes. Another method: for treating wind-heat phlegm, soak in wine overnight, steam over mulberry wood fire, frequently sprinkling wine into the steamer to make the steam vigorous. After one shichen (two hours), take it out, cut open with a bamboo knife. It is considered cooked when it no longer numbs the tongue; if not cooked, steam again until it stops numbing. For patients with Spleen deficiency and excessive phlegm, wrap Nanxing in ginger residue and yellow mud, bake until cooked, remove the mud, and roast for use. Method for making Danxing: Grind raw Nanxing into powder. In the twelfth lunar month, mix with fresh bile from a yellow ox, put it into the gallbladder, hang it in a ventilated place to dry. The older, the better.
[Zisu (Perilla Leaf/Stem/Seed)]
[Harm] Its taste is pungent and warm, belonging to pure Yang herbs. It should never be administered to patients with Qi deficiency or exterior deficiency, nor to those with cold-heat alternation due to Yin deficiency, headache due to flaming fire, or vomiting due to rising fire. Laypeople enjoy its fragrance and consume it morning and evening as condiment, unaware that it leaks the body's primordial Qi. For people with cold Spleen and Stomach, it often leads to slippery diarrhea, often without them realizing it. Ancient texts state that fragrant herbs cause diseases among the wealthy and noble; this category is an example.
[Benefit] Pungent and warm, entering the Lung, Spleen, and Stomach meridians. It warms the middle and releases the exterior, disperses wind-cold, promotes Qi movement in the middle jiao, and resolves fish and crab toxicity. The stem (Geng) directs Qi downward and calms the fetus; the seed (Zi) eliminates phlegm and relieves asthma.
[Processing] Harvest stems in summer, seeds in autumn, and whole plants including roots in the fifth and sixth months. Roast the roots over fire and dry in the shade to prevent leaves from falling for a long time. Harvest seeds in the ninth lunar month when they are half-withered. Roast and grind the seeds for use; for dispersing wind-toxicity, use alone. Removing the nodes from the stems is superior.