（宋《开宝》）
【校正】自木部移入此。
【释名】越王头（《纲目》）、胥余。
时珍曰∶按稽含《南方草木状》云∶相传林邑王与越王有怨，使刺客乘其醉，取其首，
悬于树，化为椰子，其核犹有两眼，故俗谓之越王头，而其浆犹如酒也。此说虽谬，而俗传
以为口实。南人称其君长为爷，则椰名盖取于爷义也。相如《上林赋》作胥余，或作胥耶。
【集解】志曰∶椰子生安南，树如棕榈，子中有浆，饮之得醉。
颂曰∶椰子，岭南州郡皆有之。郭义恭《广志》云∶木似桄榔无枝条，高数丈。叶在木
末如束蒲。其实大如瓠，垂于枝间，如挂物然。实外有粗皮，如棕包。皮内有坚壳，圆而微
长。壳内有肤，白如猪肪，浓半寸许，味如胡桃。肤内裹浆四、五合如乳，饮之冷而动气醺
人。壳可
曰∶按∶刘欣期《交州记》云∶椰树状若海棕。实大如碗，外有粗皮，如大腹子、豆
寇之类。内有浆似酒，饮之不醉。生云南者亦好。
宗 曰∶椰子开之，有汁白色如乳，如酒极香，别是一种气味，强名为酒。中有白瓤
，形圆如栝蒌，上起细 ，亦白色而微虚，其纹若妇人裙褶，味亦如汁。与着壳一重白肉，
皆可糖煎为果。其壳可为酒器，如酒中有毒，则酒沸起或裂破。今人漆其里，即失用椰子之
意。
时珍曰∶椰子乃果中之大者。其树初栽时，用盐置根下则易发。木至斗大方结实，大者
三、四围，高五、六丈，木似桄榔、槟榔之属，通身无枝。其叶在木顶，长四、五尺，直耸
指天，状如棕榈，势如凤尾。二月着花成穗，出于叶间，长二、三尺，大如五斗器。仍连着
实，一穗数枚，小者如栝蒌，大者如寒瓜，长七、八寸，径四、五寸，悬着树端。六七月熟，
有粗皮包之。
皮内有核，圆而黑润，甚坚硬，浓二三分。壳内有白肉瓤如凝雪，味甘美如牛乳。瓤肉
空处，有浆数合，钻蒂倾出，清美如酒。若久者，则混浊不佳矣。其壳磨光，有斑缬点纹，
横破之可作壶爵，纵破之可作瓢杓也。又《唐史》言∶番人以其花造酒，饮之亦醉也。《类
书》有青田
【附录】青田核 崔豹《古今注》云∶乌孙国有青田核，状如桃核，不知其树。核大如
数斗，剖之盛水，则变酒味，甚醇美。饮尽随即注水，随尽随成。但不可久，久则苦涩尔。
谓之青田酒，汉末蜀王刘璋曾得之。
树头酒
《一统志》云∶缅甸在滇南，有树类棕，高五、六丈，结实如椰子。土人以罐盛曲，悬
于实下，划其实，汁流于罐中以成酒，名树头酒。或不用曲，惟取汁熬为白糖。其树即贝树
也，缅人取其叶写书。
严树酒
《一统志》云∶琼州有严树，捣其皮叶，浸以清水，和以粳酿，或入石榴花叶，数日成
酒，能醉人。又《梁书》云∶顿逊国有酒树，似安石榴，取花汁贮杯中，数日成酒。盖此类
也。又有文章草，可以成酒。
椰子瓤
【气味】甘，平，无毒。
【主治】益气（《开宝》）。治风（汪颖）。食之不饥，令人面泽（时珍。出《异
椰子浆
【气味】甘，温，无毒。
曰∶多食，冷而动气。
时珍曰∶其性热，故饮之者多昏如醉状。《异物志》云∶食其肉则不饥，饮其浆则增渴
【主治】止消渴。涂头，益发令黑（《开宝》）。治吐血水肿
【发明】震亨曰∶椰子生海南极热之地，土人赖此解夏月毒渴，天之生物，各因其材也
椰子皮
【修治】颂曰∶不拘时月采其根皮，入药炙用。一云∶其实皮亦可用。
【气味】苦，平，无毒。
【主治】止血，疗鼻衄，吐逆霍乱，煮汁饮之（《开宝》）。治猝心痛，烧存性，研，以
新汲
壳
【主治】杨梅疮筋骨痛。烧存性，临时炒热，以滚酒泡服二、三钱，暖覆取汗，其痛即
止，神验（时珍）。
（宋代《开宝本草》记载）
【校正】从木部移入本类。
【释名】越王头（出自《本草纲目》）、胥余。
李时珍说：查阅稽含的《南方草木状》记载：相传林邑王与越王有仇怨，派刺客趁其醉酒时，取走他的头颅，悬挂在树上，后来化为椰子，它的果核上还有两个像眼睛一样的痕迹，所以民间称之为“越王头”，而椰汁的味道就像酒一样。这种说法虽然荒谬，但民间流传成为谈资。南方人称他们的君主为“爷”（yé），那么“椰”这个名字大概是取自“爷”字的音义。司马相如在《上林赋》中写作“胥余”，有的版本写作“胥耶”。
【集解】苏颂说：椰子生长在安南，树木像棕榈树，果实里面有浆液，喝下去能让人醉倒。
苏颂又说：椰子，岭南各州郡都有生长。郭义恭在《广志》中说：树干类似桄榔树，没有枝条，高达数丈。叶子长在树梢，像一束蒲草。果实大如葫芦，垂挂在树枝间，像挂着东西一样。果实外面有粗皮，像棕包。皮里面有坚硬的壳，圆形而略微长。壳内有白色的果肉，白得像猪油，厚度约半寸，味道像胡桃。果肉里面包裹着四、五合（容量单位）像乳汁一样的浆液，喝下去感觉清凉且容易使人醉醺醺的。壳可以……（原文此处有缺漏）。
寇宗奭说：按刘欣期《交州记》记载：椰树的形状像海棕。果实大如碗，外面有粗皮，像大腹子、豆蔻之类。里面有像酒一样的浆液，喝下去不会醉。云南生长的也很好。
寇宗奭又说：椰子打开后，有白色的汁液像乳汁，像酒一样极香，是一种特殊的气味，勉强称之为酒。里面有白色的瓤，形状圆像栝蒌，上面起细小的纹路，也是白色而略微空虚，纹理像妇女裙子的褶皱，味道也像汁液。连同贴着壳的一层白肉，都可以用糖煎制作为果品。它的壳可以做酒器，如果酒中有毒，酒就会沸腾或使壳裂破。现在的人把壳内壁涂上漆，就失去了使用椰壳的本意。
李时珍说：椰子是水果中较大的品种。它刚栽种时，在根部放盐就容易发芽。树木长到斗口大小才结果，大的直径有三、四围，高五、六丈，木头类似桄榔、槟榔这类植物，全身无枝。叶子长在树顶，长四、五尺，笔直耸立指向天空，形状像棕榈，气势像凤凰尾巴。二月开花成穗，从叶间长出，长二、三尺，大如五斗容器。仍然连着果实，一穗有几个，小的像栝蒌，大的像寒瓜，长七、八寸，直径四、五寸，悬挂在树端。六七月成熟，有粗皮包裹。
皮里面有核，圆形而黑润，非常坚硬，厚二三分。壳内有白色的肉瓤像凝固的雪，味道甘甜美味如牛乳。瓤肉空处，有几合浆液，钻开蒂部倒出，清澈甜美如酒。如果是存放久的，就会浑浊不好。将壳磨光，有斑纹点状纹理，横着破开可做壶爵，纵着破开可做瓢勺。又《唐史》记载：番人用它们的花酿酒，喝下去也能醉人。《类书》中有青田核……
【附录】青田核
崔豹《古今注》说：乌孙国有青田核，形状像桃核，不知道是什么树结的。核大如数斗，剖开后盛水，就会变成酒味，非常醇厚甜美。喝完随即注入水，随尽随成。但不能久存，久了就会苦涩。称之为青田酒，汉末蜀王刘璋曾得到过。
《一统志》说：缅甸在云南以南，有树类似棕榈，高五、六丈，结的果实像椰子。当地人用罐子盛放酒曲，悬挂在果实下面，划破果实，汁液流入罐中而成酒，名叫树头酒。或者不用酒曲，只取汁液熬制成白糖。这种树就是贝树，缅甸人用它叶子写字。
《一统志》说：琼州有严树，捣碎它的皮和叶，用清水浸泡，混合粳米酿造，或者加入石榴花叶，几天后成酒，能让人醉倒。又《梁书》说：顿逊国有酒树，类似安石榴，取花汁储存在杯中，几天后成酒。大概属于这一类。又有文章草，也可以酿酒。
【气味】甘，平，无毒。
【主治】益气（出自《开宝本草》）。治风（汪颖）。吃了不觉得饿，使人面色润泽（李时珍引自《异物志》）。
【气味】甘，温，无毒。
寇宗奭说：多吃会凉性而动气。
李时珍说：它的性质热，所以喝的人多呈现昏沉如醉的状态。《异物志》说：吃它的肉就不饿，喝它的浆会增加口渴感。
【主治】止消渴。涂抹头部，使头发变黑浓密（出自《开宝本草》）。治吐血水肿……
【发明】朱震亨说：椰子生长在海南极热的地方，当地人依靠它解除夏季的毒气和口渴，上天生成万物，各自利用它们的材质。
【修治】苏颂说：不拘时节采集它的根皮，入药炙烤后使用。一种说法是：它的实皮也可以使用。
【气味】苦，平，无毒。
【主治】止血，治疗鼻出血，呕吐逆气霍乱，煮汁饮用（出自《开宝本草》）。治突发心痛，烧至存性，研成粉末，用新汲冷水送服……
壳
(Song Dynasty *Kaibao Bencao* records)
[Correction] Transferred from the Wood Category to this category.
[Names] Yuewangtou (Head of King Yue, from *Bencao Gangmu*), Xuyu.
Li Shizhen says: According to Ji Han's *Nanfang Caomu Zhuang*: Legend has it that the King of Linyi held a grudge against the King of Yue. He sent an assassin who, taking advantage of the King's drunkenness, decapitated him and hung his head on a tree. The head later transformed into a coconut, and its nut still bears two marks resembling eyes; thus, the common people call it "Yuewangtou" (Head of King Yue). Its juice resembles wine. Although this explanation is absurd, it has become a subject of folk talk. In the south, people address their rulers as "Ye" (Grandfather/Lord), so the name "Ye" (Coconut) is likely derived from the phonetic and semantic meaning of "Ye". Sima Xiangru wrote "Xuyu" in his *Shanglin Fu*, while some versions write "Xuye".
[Collection of Explanations] Su Song says: Coconuts grow in Annam. The tree resembles a palm, and the fruit contains liquid; drinking it can cause intoxication.
Su Song adds: Coconuts are found in all prefectures and commanderies in Lingnan. Gu Yigong's *Guangzhi* states: The trunk resembles that of Arenga pinnata (Arenga sugar palm) without branches, reaching several zhang in height. Leaves cluster at the top like a bundle of rush. The fruit is as large as a gourd, hanging from branches as if suspended objects. Outside the fruit is a coarse skin, like a coconut husk. Inside is a hard shell, round and slightly elongated. Within the shell is white flesh, white like lard, about half cun thick, tasting like walnuts. Inside the flesh is four or five he (unit of volume) of milky liquid; drinking it feels cool and induces a tipsy state. The shell can be used... [text missing].
Kou Zongsu says: According to Liu Xinqi's *Jiaozhou Ji*: Coconut trees resemble sea palms. The fruit is bowl-sized, covered with coarse skin similar to Areca catechu (Betel nut) or Cardamom. It contains liquid like wine, which does not intoxicate when drunk. Those grown in Yunnan are also good.
Kou Zongsu further says: When opened, coconuts yield a white juice like milk, extremely fragrant like wine, possessing a unique scent, tentatively called wine. Inside is white pulp, round like Trichosanthes kirilowii (Gualou), with fine textures on top, also white and slightly hollow, resembling pleats on a woman's skirt, tasting like the juice. Both the inner white pulp and the layer adhering to the shell can be candied as fruit. The shell can serve as a wine vessel; if poisoned wine is poured in, the vessel may boil over or crack. Nowadays, people lacquer the inside of the shell, losing the original utility of the coconut shell.
Li Shizhen says: Coconuts are among the largest fruits. When newly planted, placing salt at the roots facilitates sprouting. Trees bear fruit when they reach the width of a dou (measure); large ones have a circumference of three or four wei, standing five or six zhang high. The wood resembles Arenga pinnata or Areca catechu, being branchless throughout. Leaves grow at the apex, four or five chi long, pointing straight up like palms, resembling phoenix tails. Flowers form spikes in February, emerging between leaves, two or three chi long, as large as a wudou container. Fruits remain attached, numbering several per spike, small ones like Trichosanthes kirilowii, large ones like winter melon, seven to eight cun long, four to five cun in diameter, hanging at the tree tips. They ripen in June and July, wrapped in coarse skin.
Inside the skin is a nut, round, black, glossy, very hard, two or three fen thick. Inside the shell is white pulp like frozen snow, sweet and delicious like cow's milk. In the hollows of the pulp, there are several he of liquid; drilling the stem end allows pouring out clear, beautiful liquid like wine. If stored too long, it becomes turbid and inferior. Polished shells display spotted patterns; split horizontally for pots/jugs, vertically for ladles/spoons. Additionally, *Tang Shi* records that foreigners make wine from their flowers, which also causes intoxication. *Leishu* mentions Qingtian nuts...
[Appendix] Qingtian Nut
Cui Bao's *Gujin Zhu* states: In the Wusun kingdom, there are Qingtian nuts, shaped like peach pits, but the tree is unknown. The nut is as large as several dou; when filled with water, it turns into wine, mellow and delicious. After drinking, refilling with water instantly produces more wine. However, it cannot be kept long, or it becomes bitter. Called Qingtian Wine, it was once obtained by Liu Zhang, King of Shu, at the end of the Han Dynasty.
Tree-Head Wine
*Yitong Zhi* states: Burma lies south of Yunnan. There are trees resembling palms, five to six zhang high, bearing fruits like coconuts. Locals hang jars containing yeast under the fruits, pierce them, and collect the dripping juice to ferment into wine, named Tree-Head Wine. Alternatively, without yeast, the juice is boiled down to white sugar. This tree is also known as the Betel Palm (or specific local variety), whose leaves are used for writing by Burmese people.
Yanshu Wine
*Yitong Zhi* states: In Qiongzhou, there is a Yanshu. Its bark and leaves are crushed, soaked in clear water, mixed with glutinous rice for fermentation, or combined with pomegranate flowers and leaves. After a few days, it becomes wine capable of intoxicating. Also, *Liang Shu* records that in Dunxun Kingdom, there is a Wine Tree resembling Punica granatum (Pomegranate); flower juice collected in cups ferments into wine after several days. These are likely similar types. There is also Wenzhang Grass, which can make wine.
Coconut Pulp
[Flavor and Toxicity] Sweet, neutral, non-toxic.
[Indications] Tonifies Qi (*Kaibao Bencao*). Treats wind disorders (Wang Ying). Consumption prevents hunger and enhances facial luster (Li Shizhen, citing *Yiwu Zhi*).
Coconut Juice
[Flavor and Toxicity] Sweet, warm, non-toxic.
Kou Zongsu says: Overconsumption causes coldness and disturbs Qi.
Li Shizhen says: Its nature is hot; thus, drinkers often appear dizzy and intoxicated. *Yiwu Zhi* states: Eating its flesh prevents hunger, but drinking its juice increases thirst.
[Indications] Stops polydipsia (excessive thirst). Applied to the head, it promotes hair growth and darkens hair (*Kaibao Bencao*). Treats hematemesis and edema...
[Analysis] Zhu Zhenheng says: Coconuts grow in the extremely hot regions of Hainan. Locals rely on them to resolve summer toxicity and thirst. Heaven generates all things, each utilizing their specific properties.
Coconut Skin
[Processing] Su Song says: Harvest the root bark at any time; roast before use in medicine. One view holds that the outer skin of the fruit is also usable.
[Flavor and Toxicity] Bitter, neutral, non-toxic.
[Indications] Stops bleeding, treats epistaxis, vomiting, and cholera-like syndrome; decoct and drink the juice (*Kaibao Bencao*). Treats sudden heart pain; calcine until carbonized, grind into powder, and administer with fresh well water...
Shell
[Indications] Treats bone and joint pain caused by yaws (杨梅疮). Calcine until carbonized, stir-fry hot immediately before use, soak 2-3 qian in boiling wine, and drink. Cover warmly to induce sweating; pain ceases immediately. Highly effective (Li Shizhen).