（宋《开宝》）
【释名】猕猴梨（《开宝》）、藤梨（同上）、
时珍曰∶其形如梨，其色如桃，而猕猴喜食，故有诸名。闽人呼为阳桃。
【集解】志曰∶生山谷中。藤着树生，叶圆有毛。其实形似鸡卵大，其皮褐色，经霜始
甘美可食。皮堪作纸。
宗 曰∶今陕西永兴军南山甚多。枝条柔弱，高二、三丈，多附木而生。
其子十月烂熟，色淡绿，生则极酸。子繁细，其色如芥子。浅山傍道则有存者，深山则
多为猴所食矣。
实
【气味】酸、甘，寒，无毒。
藏器曰∶咸、酸，无毒。多食冷脾胃，动泄 。
宗 曰∶有实热者宜食之。太过，则令人脏寒作泄。
【主治】止暴渴，解烦热，压丹石，下石淋（《开宝》。诜曰∶并宜取瓤和蜜作煎食）。
调中下气，主骨节风，瘫缓不随，长年白发，野鸡内痔病（藏器）。
藤中汁
【气味】甘，滑，寒，无毒。
【主治】热壅反胃，和生姜汁服之。又下石淋（藏器）。
枝、叶
【主治】杀虫。煮汁饲狗，疗 疥（《
（音柘，《别录》中品）
【释名】竿蔗（《草木状》）、薯（音遮）。
时珍曰∶按∶《野史》云∶吕惠卿言∶凡草皆正生嫡出，惟蔗侧种，根上庶出，故字从
庶也。嵇含作竿蔗，谓其茎如竹竿也。《离骚》、《汉书》皆作柘字，通用也。薯字出许慎《说
文》，盖蔗音之转也。
【集解】弘景曰∶蔗出江东为胜，庐陵亦有好者。广州一种，数年生皆大如竹，长丈余，
取汁为沙糖，甚益人。又有荻蔗，节疏而细，亦可啖也。
颂曰∶今江浙、闽广、湖南、蜀川所生，大者亦高丈许。有二种∶荻蔗其叶似荻，茎细
短而节疏，但堪生啖，亦可煎稀糖；竹蔗茎粗而长，可榨汁为沙糖，泉、福、吉、广诸州多
作之。炼沙糖和牛乳为乳糖，惟蜀川作之。南人贩至北地者，荻蔗多而竹蔗少也。
诜曰∶蔗有赤色者名昆仑蔗；白色者名荻蔗。竹蔗以蜀及岭南者为胜，江东虽有而劣于
蜀产。会稽所作乳糖，殆胜于蜀。
时珍曰∶蔗皆畦种，丛生，最困地力。茎似竹而内实，大者围数寸，长六、七尺，根下
节密，以渐而疏。抽叶如芦叶而大，长三、四尺，扶疏四垂。八、九月收茎，可留过春充果
食。按王灼《糖霜谱》云∶蔗有四色∶曰杜蔗，即竹蔗也，绿嫩薄皮，味极醇浓，专用作霜；
曰西蔗，作霜色浅；曰 蔗，亦名蜡蔗，即荻蔗也，亦可作沙糖；曰红蔗，亦名紫蔗，即昆
仓蔗也，止可生啖，不堪作糖。凡蔗榨
蔗
【气味】甘，平，涩，无毒。
大明曰∶冷。
诜曰∶共酒食，发痰。
瑞曰∶多食，发虚热，动衄血。
【主治】下气和中，助脾气，利大肠（《别录》）。利大小肠，消痰止渴，除心胸烦热，
解酒毒
【发明】时珍曰∶蔗，脾之果也。其浆甘寒，能泻火热，《素问》所谓甘温除大热之意。
煎炼成糖，则甘温而助湿热，所谓积温成热也。蔗浆消渴解酒，自古称之。故《汉书·郊祀
歌》云∶百末旨酒布兰生，泰尊柘浆析朝酲。唐王维《樱桃诗》云∶饱食不须愁内热，大官
还有蔗浆寒。是矣。而孟诜乃谓共酒食发痰者，岂不知其有解酒除热之功耶？日华子大明又
谓沙糖能解酒毒，则不知既经煎炼，便能助酒为热，与生浆之性异矣。按∶晁氏《客话》云∶
甘草遇火则热，麻油遇火则冷，甘蔗煎饴则热，水成汤则冷。此物性之异，医者可不知乎？
又《野史》云∶卢绛中病 疾疲瘵，忽梦白衣妇人云∶食蔗可愈。及旦买蔗数挺食之，翌日
疾愈。此亦助脾和中之验欤？
【附方】旧三，新四。
发热口干，小便赤涩∶取甘蔗去皮，嚼汁咽之。饮浆亦可。（《外台秘要》）
痰喘气急∶方见山药。
反胃吐食，朝食暮吐，暮食朝吐，旋旋吐者。用甘蔗汁七升，生姜汁一升，和匀，日日
细呷之。（《梅师方》）
干呕不息∶蔗汁，温服半升，日三次。入姜汁更佳。（《肘后方》）
疟疲瘵∶见前。眼暴赤肿，碜涩疼痛∶甘蔗汁二合，黄连半两，入铜器内慢火养浓，
去滓，点之。（《普济》）
虚热咳嗽，口干涕唾∶用甘蔗汁一升半，青粱米四合，煮粥，日食二次，极润心肺。（董
氏方）
小儿口疳∶蔗皮烧研，掺之。（《简便方》）
滓
【主治】烧存性，研末，乌 油调，涂小儿头疮白秃，频涂取瘥。烧烟勿令入人目，能
使暗明（时珍）。
（宋代《开宝本草》）
【释名】猕猴梨（出自《开宝本草》）、藤梨（同上）。
李时珍说：它的形状像梨，颜色像桃，而猴子喜欢吃，所以有这些名字。福建人叫它阳桃。
【集解】苏颂说：生长在山谷中。藤蔓附着在树上生长，叶子圆形且有毛。果实形状像鸡蛋大，果皮褐色，经过霜降后才甘美可食。果皮可以用来造纸。
苏颂又说：现在陕西永兴军南山非常多。枝条柔弱，高二三丈，多依附树木生长。果实十月烂熟，颜色淡绿，生的时候极酸。种子繁多细小，颜色像芥菜籽。浅山路边还有残留的，深山里则大多被猴子吃掉了。
【气味】酸、甘，寒，无毒。
陈藏器说：咸、酸，无毒。多吃会冷脾胃，引起腹泻。
苏颂说：有实热的人适宜食用。吃太多，会让人脏腑寒冷导致腹泻。
【主治】止暴渴，解烦热，压制丹石毒，治疗石淋（出自《开宝本草》。孟诜说：都适宜取果肉和蜜做成膏状食用）。调和中气下气，主治骨节风，瘫痪迟缓不能随意活动，长年白发，野鸡内痔病（陈藏器）。
藤中的汁液
【气味】甘，滑，寒，无毒。
【主治】热壅引起的反胃，和生姜汁一起服用。又能治疗石淋（陈藏器）。
枝、叶
【主治】杀虫。煮汁喂狗，治疗疥疮（《开宝本草》）。
（音同“柘”，《神农本草经·别录》列为中品）
【释名】竿蔗（出自《草木状》）、薯（音同“遮”）。
李时珍说：按《野史》记载：吕惠卿说：凡是草都是正生嫡出，只有甘蔗是侧种，根上庶出，所以字从“庶”。嵇含写作“竿蔗”，说是因为它的茎像竹竿。《离骚》、《汉书》都写作“柘”字，通用。“薯”字出自许慎《说文解字》，大概是“蔗”字的音转。
【集解】陶弘景说：甘蔗出产江东的最好，庐陵也有好的。广州一种，几年生的都像竹子一样大，长一丈多，取汁制成沙糖，非常有益于人。又有荻蔗，节疏而细，也可以吃。
苏颂说：现在江浙、闽广、湖南、蜀川所产的，大的也高一丈左右。有两种：荻蔗叶子像荻草，茎细短而节疏，只适合生吃，也可以煎稀糖；竹蔗茎粗而长，可以榨汁做沙糖，泉、福、吉、广各州多制作。炼沙糖和牛乳做成乳糖，只有蜀川制作。南方人贩运到北方的，荻蔗多而竹蔗少。
孟诜说：甘蔗有红色的名叫昆仑蔗；白色的名叫荻蔗。竹蔗以蜀地和岭南的为好，江东虽然有但劣于蜀地产的。会稽制作的乳糖，大概胜过蜀地。
李时珍说：甘蔗都是畦种，丛生，最耗损地力。茎像竹子但内部实心，大的围数寸，长六七尺，根部节密，逐渐变疏。抽出的叶子像芦苇叶但更大，长三四尺，枝叶繁茂四垂。八九月收割茎，可以留到春天当水果吃。按王灼《糖霜谱》记载：甘蔗有四色：曰杜蔗，就是竹蔗，皮绿嫩薄，味道极醇浓，专门用来制霜；曰西蔗，制霜颜色浅；曰 蔗，也叫蜡蔗，就是荻蔗，也可以做沙糖；曰红蔗，也叫紫蔗，就是昆仑蔗，只适合生吃，不适合做糖。凡是榨甘蔗……
【气味】甘，平，涩，无毒。
孟诜（大明）说：性冷。
孟诜说：与酒食同吃，发痰。
日华子（瑞）说：多吃，发虚热，动衄血。
【主治】下气和中，助脾气，利大肠（《别录》）。利大小肠，消痰止渴，除心胸烦热，解酒毒。
【发明】李时珍说：甘蔗，是脾之果。其浆甘寒，能泻火热，这是《素问》所说的“甘温除大热”的意思。煎炼成糖，则甘温而助湿热，这就是所谓“积温成热”。蔗浆消渴解酒，自古就称道。所以《汉书·郊祀歌》说：“百末旨酒布兰生，泰尊柘浆析朝酲。”唐代王维《樱桃诗》说：“饱食不须愁内热，大官还有蔗浆寒。”是这样。然而孟诜却说与酒食同吃发痰，难道不知道它有解酒除热的功效吗？日华子（大明）又说沙糖能解酒毒，却不知道既然经过煎炼，就能助酒为热，与生浆的性质不同。按晁氏《客话》说：甘草遇火则热，麻油遇火则冷，甘蔗煎饴则热，水成汤则冷。这种物性的差异，医生怎么能不知道呢？又《野史》记载：卢绛中患疟疾疲瘵，忽然梦见白衣妇人说：“吃甘蔗可以痊愈。”等到天亮买几根甘蔗吃了，第二天病就好了。这也是助脾和中的验证吧？
【附方】旧方三个，新方四个。
发热口干，小便赤涩：取甘蔗去皮，嚼汁咽下。喝蔗汁也可以。（《外台秘要》）
痰喘气急：方见山药条下。
反胃吐食，朝食暮吐，暮食朝吐，频频呕吐者。用甘蔗汁七升，生姜汁一升，混合均匀，每天细细呷服。（《梅师方》）
干呕不停：蔗汁，温服半升，一天三次。加入姜汁更好。（《肘后方》）
疟疾疲瘵：见前文。眼睛突然红肿，碜涩疼痛：甘蔗汁二合，黄连半两，放入铜器内慢火熬浓，去渣，点眼。（《普济方》）
虚热咳嗽，口干涕唾：用甘蔗汁一升半，青粱米四合，煮粥，每天吃两次，极润心肺。（董氏方）
小儿口疳：蔗皮烧研，撒敷患处。（《简便方》）
(Song Dynasty *Kaibao Bencao*)
[Names] Mihouli (from *Kaibao Bencao*), Tengli (same source).
Li Shizhen said: Its shape resembles a pear, its color resembles a peach, and macaques enjoy eating it, hence these names. People in Fujian call it Yangtao.
[Collection and Explanation] Su Song said: It grows in mountain valleys. The vines grow by attaching to trees; the leaves are round and hairy. The fruit is egg-shaped, with brown skin, becoming sweet and edible only after the frost. The skin can be used to make paper.
Su Song also said: There are many now in the southern mountains of Yongxing Army, Shaanxi. The branches are soft, two or three zhang high, growing mostly by clinging to wood. The fruits rot and ripen in October, pale green in color, extremely sour when raw. The seeds are numerous and fine, colored like mustard seeds. Those on shallow hills near roads remain, while those in deep mountains are mostly eaten by monkeys.
[Properties and Flavor] Sour, sweet, cold, non-toxic.
Chen Cangqi said: Salty, sour, non-toxic. Excessive consumption chills the spleen and stomach, inducing diarrhea.
Su Song said: Those with excess heat should eat it. Too much causes coldness in the viscera and diarrhea.
[Indications] Stops sudden thirst, resolves vexatious heat, suppresses Dan Shi toxicity, treats Shi Lin (Stone Strangury) (*Kaibao Bencao*. Meng Shen said: All are suitable for taking the pulp mixed with honey to make a paste). Regulates the middle and descends Qi, mainly treats Bone Joint Feng (Wind), paralysis and slowness without voluntary movement, long-term white hair, and wild pheasant internal hemorrhoids (Chen Cangqi).
Juice from the Vine
[Properties and Flavor] Sweet, slippery, cold, non-toxic.
[Indications] Heat obstruction causing regurgitation, taken with ginger juice. Also treats Shi Lin (Stone Strangury) (Chen Cangqi).
Branches and Leaves
[Indications] Kills parasites. Boiled juice fed to dogs treats Scabies (*Kaibao Bencao*).
(Pronounced "Zhe", listed as Middle Grade in *Shennong Bencao Jing - Bie Lu*)
[Names] Ganshe (from *Caomu Zhuang*), Shu (pronounced "Zhe").
Li Shizhen said: According to *Yeshi*: Lu Huiqing stated that all grasses grow upright and legitimate, but sugarcane is planted sideways, sprouting from the roots as secondary shoots, hence the character contains "Shu" (庶). Ji Han wrote "Ganshe," meaning its stem is like a bamboo pole. *Lisao* and *Han Shu* both use the character "Zhe," which is interchangeable. The character "Shu" appears in Xu Shen's *Shuowen Jiezi*, likely a phonetic shift of "Zhe."
[Collection and Explanation] Tao Hongjing said: Sugarcane produced in Jiangdong is superior; Luling also has good varieties. In Guangzhou, some varieties grow for several years, reaching the size of bamboo, over one zhang long. Juice is extracted to make sugar, which is very beneficial to humans. There is also Dizhe, with sparse nodes and thin stems, which is also edible.
Su Song said: Produced in Jiangzhe, Min-Guang, Hunan, and Sichuan today, large ones reach about one zhang in height. There are two types: Dizhe has leaves resembling reeds, stems are thin, short, and sparsely jointed, suitable only for raw eating, but can also be boiled into thin sugar; Zhuzhe has thick, long stems, suitable for extracting juice to make sugar, widely produced in Quanzhou, Fuzhou, Jizhou, and Guangzhou. Refined sugar mixed with cow's milk makes lactose sugar, produced only in Sichuan. Merchants from the south selling northward carry more Dizhe and less Zhuzhe.
Meng Shen said: Red sugarcane is called Kunlun Zhe; white sugarcane is called Dizhe. Zhuzhe from Sichuan and Lingnan is best; although available in Jiangdong, it is inferior to Sichuan produce. Lactose sugar made in Kuaiji surpasses that of Sichuan.
Li Shizhen said: Sugarcane is grown in plots, clustering together, depleting soil fertility most severely. Stems resemble bamboo but are solid inside, large ones having a circumference of several inches, six or seven chi long, with dense nodes at the root gradually becoming sparse. Leaves drawn out resemble reed leaves but larger, three to four chi long, luxuriant and drooping. Stems are harvested in August and September, can be kept through spring as fruit. According to Wang Zhuo's *Tangshuang Pu*: Sugarcane has four colors: Du Zhe, i.e., Zhuzhe, with green tender thin skin, extremely rich flavor, specifically used for making crystal sugar; Xi Zhe, making light-colored crystal sugar; [Missing Character] Zhe, also named Wax Zhe, i.e., Dizhe, can also make granulated sugar; Hong Zhe, also named Purple Zhe, i.e., Kunlun Zhe, suitable only for raw eating, not for making sugar. Whenever sugarcane is pressed...
[Properties and Flavor] Sweet, neutral, astringent, non-toxic.
Meng Shen (Da Ming) said: Cold.
Meng Shen said: Consumed with wine and food, generates phlegm.
Ri Huazi (Rui) said: Excessive consumption induces deficiency heat and triggers epistaxis.
[Indications] Descends Qi and harmonizes the middle, assists Spleen Qi, promotes bowel movements (*Bie Lu*). Benefits large and small intestines, resolves phlegm and stops thirst, removes vexatious heat from chest and heart, resolves alcohol toxicity.
[Elucidation] Li Shizhen said: Sugarcane is the fruit of the Spleen. Its juice is sweet and cold, capable of draining fire-heat, which aligns with the meaning in *Suwen* of "sweet-warm resolving great heat." When refined into sugar, it becomes sweet-warm and aids damp-heat, known as "accumulated warmth becomes heat." Sugarcane juice for thirst and hangovers has been praised since ancient times. Thus, *Han Shu · Jiao Si Ge* says: "Fine wines spread with orchids, grand vessels of Zhe juice dispel morning hangovers." Tang Dynasty Wang Wei's *Cherry Poem* says: "After full eating, no need to worry about internal heat, the Grand Official still has cold Zhe juice." This is correct. Yet Meng Shen claimed it generates phlegm with wine and food; does he not know its power to resolve alcohol and remove heat? Ri Huazi (Da Ming) further claimed granulated sugar resolves alcohol toxicity, not knowing that once refined, it aids alcohol in generating heat, differing from the nature of raw juice. According to Chao Shi's *Ke Hua*: Licorice becomes hot when heated, hemp oil becomes cold when heated, sugarcane syrup becomes hot when cooked, water becomes cold when boiled. Such differences in material properties, how can physicians ignore them? Also, *Yeshi* records: Lu Jiangzhong suffered from malaria and wasting syndrome, suddenly dreaming of a woman in white clothes saying: "Eating sugarcane will cure you." Upon waking, he bought several stalks and ate them; the next day the illness was cured. This is also evidence of assisting the Spleen and harmonizing the middle?
[Attached Formulas] Three old formulas, four new formulas.
Fever with dry mouth, red and difficult urination: Take sugarcane, peel, chew and swallow the juice. Drinking the juice is also acceptable (*Waitai Miyao*).
Phlegm wheezing and rapid breathing: See formula under Yam (*Shanyao*).
Regurgitation and vomiting food, morning food vomited evening, evening food vomited morning, frequent vomiting: Use seven sheng of sugarcane juice, one sheng of ginger juice, mix evenly, sip slowly every day (*Meishi Fang*).
Incessant dry retching: Sugarcane juice, take half sheng warm, three times daily. Adding ginger juice is better (*Zhouhou Fang*).
Malaria and wasting syndrome: See above. Sudden red swelling of eyes, gritty pain: Two he of sugarcane juice, half liang of Coptidis Rhizoma (Huanglian), place in copper vessel, simmer slowly until concentrated, strain, apply to eyes (*Puji Fang*).
Deficiency heat cough, dry mouth with nasal discharge and saliva: Use one and a half sheng of sugarcane juice, four he of Qingliang Rice, cook into porridge, eat twice daily, highly moistens Heart and Lungs (Dong Shi Fang).
Pediatric oral thrush: Burn sugarcane peel to ash, grind to powder, sprinkle on affected area (*Jianbian Fang*).
Residue
[Indications] Calcined to retain nature, ground to powder, mixed with Wuyou (black sesame oil), applied to pediatric scalp tinea capitis (white bald patches), frequent application until healed. Do not let smoke enter human eyes; it can restore sight to the blind (Li Shizhen).