典藏书目

[Collected Explanations] Li Shizhen said: Pumpkin (Nangua) originated from the Southern Seas, later spread to Fujian and Zhejiang, and is now also cultivated in Yanjing and other places. Seeds are sown in March; it is suitable for sandy, fertile soil. In April, vines emerge, spreading profusely; one vine can extend over ten zhang, with roots at every node that take hold where they touch the ground. The stem is hollow. The leaves resemble those of Althaea rosea (Hollyhock) but are as large as lotus leaves. Yellow flowers bloom in August and September, resembling watermelon flowers. The fruit is perfectly round, as large as a watermelon, with ridges on the skin like a muskmelon. One plant can bear dozens of fruits, varying in color from green to yellow to red. After frost, they are harvested and stored in warm places until spring. The seeds resemble winter melon seeds. The flesh is thick and yellowish; it cannot be eaten raw but must be peeled, deseeded, and boiled, tasting similar to Chinese yam. It is best when cooked with pork, or can be preserved with honey. Note: Wang Zhen's "Book of Agriculture" states: There is a type of "Yin Gua" in Zhejiang that should be planted in shady areas. It ripens in autumn, golden-yellow in color, with slightly thicker skin, and can be stored until spring, remaining fresh when eaten. This is suspected to be pumpkin.

[Flavor and Properties] Sweet, warm, non-toxic.
Li Shizhen said: Excessive consumption may trigger podagra (gout of the foot) and jaundice. It should not be eaten with mutton, as it causes qi stagnation.

[Therapeutic Actions] Tonifies the middle and benefits qi (Li Shizhen).

(Song Dynasty *Kaibao Bencao*)
[Names] Shaogua (*Shiwu*), Caigua.
Li Shizhen said: Yuegua is named after its place of origin; commonly known as Shaogua, and called Caigua by people in the south.

[Collected Explanations] Chen Cangqi said: Yuegua grows in the Yue region. The larger ones are pure white. People in Yue eat them as fruit, or they can be pickled in wine lees.
Li Shizhen said: Yuegua is found both north and south. Seeds are sown in February and March; vines spread along the ground. It has green leaves and yellow flowers, similar to but smaller than those of the winter melon. Fruits form between summer and autumn, coming in green and white varieties, sized like a bottle gourd. A long variety can reach about two chi, commonly called Yangjiao Gua (Sheephorn Melon). Its seeds resemble cucumber seeds, sized like wheat grains. This melon can be eaten raw as a fruit or vegetable; it is suitable for preservation with soy sauce, fermented bean curd, sugar, or vinegar, and can also be made into pickles.

[Flavor and Properties] Sweet, cold, non-toxic.
Meng Shen said: Eating too much raw damages the spleen and stomach and disturbs qi, causing heart pain, sub-umbilical masses, and various sores. It makes one weak and unable to walk, and is not beneficial for children. It should not be consumed after an epidemic disease. It must not be eaten with cow milk, cheese, or certain other foods.
Li Shizhen said: According to Xiao Zizhen: Caigua can dim one's eyesight and hearing. Observing that donkeys and horses suffer eye ulcers after eating it confirms this.

[Therapeutic Actions] Promotes intestinal function, relieves thirst and irritability (*Kaibao Bencao*). Promotes urination, clears irritability and heat, resolves alcohol toxicity, and vents excess heat. Burned to ash and applied topically to perioral sores and hot sores on the penis (Chen Cangqi). Cooked with rice as porridge; long-term consumption benefits the intestines and stomach (*Shiliao Xinjing*).