（《别录》下品）
【释名】芭蕉（《衍义》）、天苴（《史记注》）、芭苴。
时珍曰∶按陆佃《埤雅》云∶蕉不落叶，一叶舒则一叶焦，故谓之焦。俗谓干物为巴，
巴亦蕉意也。《稽圣赋》云∶竹布实而根苦，蕉舒花而株槁。芭苴乃蕉之音转也。蜀人谓之
天苴。曹叔雅《异物志》云∶芭蕉结实，其皮赤如火，其肉甜如蜜，四、五枚可饱人，而滋
味常在牙齿间，故名甘蕉。
【集解】弘景曰∶甘蕉本出广州。今江东并有，根叶无异，惟子不堪食耳。
恭曰∶甘蕉出岭南者，子大味甘；北间者，但有花无实。
颂曰∶今二广、闽中、川蜀皆有，而闽广者实极甘美可啖，他处虽多，而作花者亦少，
近时中州种之甚盛，皆芭蕉也。其类亦多，有子者名甘蕉，卷心中抽干作花。初生大萼，似
倒垂菡萏，有十数层，层皆作瓣，渐大则花出瓣中，极繁盛。红者如火炬，谓之红蕉。白者
如蜡色，谓之水蕉。其花大类象牙，故谓之牙蕉。其实亦有青黄之别，品类亦多，最甘美，
曝干可寄远，北土得之以为珍果。其茎解散如丝，闽人以灰汤练治，纺绩为布，谓之蕉葛。
宗 曰∶芭蕉三年以上即有花，自心中抽出，一茎止一花，全如莲花，瓣亦相似，但色
微黄绿，中心无蕊，悉是花叶也。花头常下垂，每一朵自中夏开，直至中秋后方尽，凡三叶
开则三叶脱落也。
时珍曰∶按万震《南州异物志》云∶甘蕉即芭蕉，乃草类也。望之如树株，大者一
围余。叶长丈许，广尺余至二尺。其茎虚软如芋，皆重皮相裹。根如芋魁，青色，大者如车
毂。花着茎末，大如酒杯，形色如莲花。子各为房，实随花长，每花一阖，各有六子，先后
相次，子不俱生，花不俱落也。蕉子凡三种，未熟时皆苦涩，熟时皆甜而脆，味如葡萄，可
以疗饥。一种子大如拇指，长六、七寸，锐似羊角，两两相抱者，名羊角蕉，剥其皮黄白色，
味最甘美。一种子大如鸡卵，有类牛乳者，名牛乳蕉，味微减。一种子大如莲子，长四、五
寸，形正方者，味最弱也。并可蜜藏为果。又顾 《海槎录》云∶海南芭蕉常年开花结实，
有二种∶板蕉大而味淡；佛手蕉小而味甜。通呼
《虞衡志》云∶南中芭蕉有数种∶极大者凌冬不凋，中抽一干，长数尺，节节有花，花
褪叶根有实，去皮取肉，软烂如绿柿，味极甘冷，四季恒实。土人以饲小儿，云性凉，去客
热，谓之蕉子，又名牛蕉子。以梅汁渍，曝干压扁，味甘酸有微霜，名芭蕉干。一种鸡蕉子，
小于牛蕉，亦四季实。一种芽蕉子，小于鸡蕉，尤香嫩甘美，惟秋初结子。一种红蕉花，叶
瘦，类芦箬，花色正红，如榴花，日拆一两叶，其端各有一点鲜绿尤可爱，春开至秋尽犹芳，
俗名美人蕉。一种胆瓶蕉，根出土处特肥饱，状如胆瓶也。
鲁诸地，无米谷，惟种芭蕉、椰子，取实代粮也。
【气味】甘，大寒，无毒。
恭曰∶性冷，不益人。多食动冷气。
【主治】生食，止渴润肺。蒸熟晒裂，舂取仁食，通血脉，填骨髓（孟诜）。生食，破
血，
合金疮，解酒毒。干者，解肌热烦渴（吴瑞）。除小儿客热，压丹石毒（时珍）。
根
【气味】甘，大寒，无毒。恭曰∶寒。
颂曰∶甘蕉、芭蕉，性相同也。
【主治】痈肿结热（《别录》）。捣烂敷肿，去热毒。捣汁服，治产后血胀闷（苏恭）。主
黄胆（孟诜）
头风游风（大明）。
【附方】旧四，新六。
发背欲死∶芭蕉根捣烂涂之。（《肘后方》）
一切肿毒∶方同上。
赤游风疹∶方同上。
风热头痛∶方同上。
风虫牙痛∶芭蕉自然汁一碗，煎热含嗽。（《普济方》）
天行热狂∶芭蕉根捣汁饮之。（《日华子本草》）
消渴饮水，骨节烦热∶用生芭蕉根捣汁，时饮一、二合。（《圣惠方》）
血淋涩痛∶芭蕉根、旱莲草各等分。水煎服，日二。（《圣惠方》）
产后血胀∶捣芭蕉根绞汁，温服二、三合。
疮口不合∶芭蕉根取汁，抹之良。（《直指方》）
【气味】甘，冷，无毒。
【主治】头风热，止烦渴，及汤火伤。梳头，止女人发落，令长而黑（大明）
病，涎作晕闷欲倒者，饮之取吐，极有奇效（苏颂）。
【附方】新一。
小儿截惊∶以芭蕉汁、薄荷汁煎匀，涂头顶，留囟门，涂四肢，留手足心勿涂，甚效。
（《邓笔峰杂兴》）
叶
【主治】肿毒初发，研末，和生姜汁涂之（时珍，《圣惠方》）。
【附方】新一。
消或破，皆无痕也。（《仁斋直指方》）
花
【主治】心痹痛。烧存性研，盐汤点服二钱（《日华》）。
（收录于《名医别录》下品）
【释名】芭蕉（出自《本草衍义》）、天苴（出自《史记集解》注）、芭苴。
李时珍说：查阅陆佃的《埤雅》记载：芭蕉不落叶，一片叶子舒展，另一片叶子就枯焦，所以称为“蕉”。俗话称干物为“巴”，“巴”也有“蕉”的意思。《稽圣赋》说：“竹子布籽而根苦，芭蕉舒展花朵而植株枯槁。”“芭苴”是“蕉”的音转。蜀地人称之为“天苴”。曹叔雅的《异物志》说：芭蕉结果实，它的皮红得像火，它的肉甜得像蜜，四五枚就能让人吃饱，而且滋味常在牙齿间留存，所以名叫“甘蕉”。
【集解】陶弘景说：甘蕉原本产于广州。现在江东地区都有种植，根和叶子没有区别，只是果实不能食用罢了。
苏恭说：产自岭南地区的甘蕉，果实大且味道甘甜；北方产的，只有花没有果实。
苏颂说：现在两广、福建、四川、蜀地都有种植，其中福建和广东的果实极甘美可吃，其他地方虽然多，但开花的也少。近来中原地区种植非常兴盛，都是芭蕉。它的种类也很多，有果实的叫甘蕉，从叶心中抽出茎杆开花。初生时有一个大苞，像倒垂的荷花，有十几层，每层都像花瓣，逐渐长大则花朵从瓣中开出，极其繁盛。红色的像火炬，称为红蕉。白色的像蜡色，称为水蕉。它的花大类象牙，所以称为牙蕉。它的果实也有青黄的区别，品类也多，最甘美，晒干后可以寄送给远方的人，北方得到它视为珍奇水果。它的茎可以分解成丝，闽地人用灰水处理，纺绩成布，称为蕉葛。
陈承说：芭蕉三年以上就会开花，从心部抽出，一根茎只开一朵花，完全像莲花，花瓣也相似，只是颜色微黄绿，中心没有蕊，全是花叶。花头常下垂，每一朵从中夏开始开放，直到中秋后才凋尽，凡是三片叶子开，就有三片叶子脱落。
李时珍说：查阅万震的《南州异物志》记载：甘蕉就是芭蕉，属于草类植物。远看像树木，大的有一围多粗。叶子长一丈左右，宽一尺到二尺。它的茎虚软像芋头，都由重皮包裹。根像芋魁，青色，大的像车轮中心的毂。花长在茎的末端，大如酒杯，颜色和形状像莲花。果实各为一房，随着花生长，每朵花闭合一次，各有六个果实，先后依次成熟，果实不是同时生成，花也不是同时凋落。芭蕉子凡有三种，未熟时都苦涩，熟时都甜而脆，味道像葡萄，可以用来充饥。一种果实大如拇指，长六七寸，尖细像羊角，两两相抱的，名叫羊角蕉，剥开皮呈黄白色，味道最甘美。一种果实大如鸡蛋，有的像牛乳，名叫牛乳蕉，味道稍减。一种果实大如莲子，长四五寸，形状方正的，味道最弱。都可以用蜜腌制作为果品。又顾《海槎录》说：海南的芭蕉常年开花结果，有两种：板蕉大而味淡；佛手蕉小而味甜。通称为……
《虞衡志》说：南方地区的芭蕉有几种：极大的那种凌冬不凋谢，中间抽出一根茎，长几尺，节节都有花，花谢后叶根处有果实，去皮取肉，软烂像绿柿子，味道极甘冷，四季都有果实。当地人用来喂小孩，说它性凉，能去除客热，称为蕉子，又名牛蕉子。用梅汁浸泡，晒干压扁，味甘酸且有微霜，名叫芭蕉干。一种鸡蕉子，比牛蕉小，也是四季结果。一种芽蕉子，比鸡蕉小，尤其香嫩甘美，只在秋初结子。一种红蕉花，叶子瘦，类似芦箬，花色正红，像石榴花，每天拆下一两片叶子，其尖端各有一点鲜绿特别可爱，从春开到秋末依然芬芳，俗名美人蕉。一种胆瓶蕉，根部出土处特别肥饱，形状像胆瓶。
鲁国等地，没有米谷，只种芭蕉、椰子，取其实物代替粮食。
【气味】甘，大寒，无毒。
【主治】生食，止渴润肺。蒸熟晒裂，舂取仁食用，通血脉，填骨髓（孟诜）。生食，破血，合金疮，解酒毒。干燥者，解肌热烦渴（吴瑞）。除小儿客热，压制丹石毒（李时珍）。
根
【气味】甘，大寒，无毒。苏恭说：寒。
【主治】痈肿结热（《名医别录》）。捣烂敷在肿处，去热毒。捣汁服用，治产后血胀闷（苏恭）。主黄疸（孟诜），头风游风（寇宗奭）。
【附方】旧方四个，新方六个。
一切肿毒：方同上。
赤游风疹：方同上。
消渴饮水，骨节烦热：用生芭蕉根捣汁，时常饮用一、二合。（《圣惠方》）
血淋涩痛：芭蕉根、旱莲草各等分。水煎服，每日两次。（《圣惠方》）
疮口不合：芭蕉根取汁，涂抹之良。（《直指方》）
【气味】甘，冷，无毒。
【主治】头风热，止烦渴，及汤火伤。梳头，止女人发落，令长而黑（寇宗奭）。病，涎作晕闷欲倒者，饮之取吐，极有奇效（苏颂）。
【附方】新方一个。
小儿截惊：以芭蕉汁、薄荷汁煎匀，涂头顶，留囟门，涂四肢，留手足心勿涂，甚效。（《邓笔峰杂兴》）
叶
【主治】肿毒初发，研末，和生姜汁涂之（李时珍，《圣惠方》）。
【附方】新方一个。
消或破，皆无痕也。（《仁斋直指方》）
花
【主治】心痹痛。烧存性研，盐汤点服二钱（《日华子本草》）。
(Recorded in the Lower Grade of *Bie Lu*)
[Names] Bajiao (from *Yan Yi*), Tianju (from the commentary on *Shi Ji*), Baju.
Li Shizhen states: According to Lu Dian's *Pi Ya*, "Bajiao does not shed its leaves; as one leaf unfurls, another withers, hence it is called 'Jiao'." Colloquially, dried goods are referred to as "Ba," which also carries the meaning of "Jiao." The *Ji Sheng Fu* states: "Bamboo bears seeds and has bitter roots; Bajiao spreads flowers and its stalks wither." "Baju" is a phonetic shift of "Jiao." People in Shu call it "Tianju." Cao Shuya's *Yi Wu Zhi* states: "When Bajiao fruits, its skin is red like fire, and its flesh is sweet like honey. Four or five fruits can satisfy hunger, and the flavor lingers in the teeth, thus it is named Ganjiao (Sweet Banana)."
[Collection and Explanation] Hongjing states: "Ganjiao originally came from Guangzhou. It is now found throughout Jiangdong; the roots and leaves are identical, only the fruit is inedible."
Gong states: "Ganjiao from Lingnan produces large, sweet fruits; those from the North have flowers but no fruit."
Song states: "It is now cultivated in Liangguang, Fujian, Sichuan, and Shu. Those from Fujian and Guangdong produce extremely sweet and edible fruits. Although abundant elsewhere, flowering varieties are rare. Recently, cultivation in the Central Plains has become very popular, all being Bajiao. There are many varieties. Those that bear fruit are called Ganjiao, with flowers emerging from a central stalk. Initially, there is a large spathe resembling an inverted lotus bud, consisting of over ten layers, each acting like a petal. As it grows larger, flowers emerge from within the petals, appearing extremely lush. Red ones resemble torches and are called Hongjiao (Red Banana). White ones resemble wax and are called Shuijiao (Water Banana). Its flowers are similar in size to elephant ivory, hence called Yajiao (Ivory Banana). The fruits vary in color between green and yellow, with many categories, being the most delicious. When dried, they can be sent far away; in the North, they are regarded as precious fruits. Its stems can be separated into fibers. People in Fujian treat them with ash water, spin them into cloth, called Jiaoge (Banana Cloth).
Zong states: "Bajiao blooms after three years, shooting up from the center. One stem bears only one flower, completely resembling a lotus, with similar petals, though slightly yellow-green. The center lacks stamens, consisting entirely of floral leaves. The flower head often hangs downward. Each bloom opens from mid-summer until after Mid-Autumn Festival. For every three leaves that open, three leaves fall off."
Li Shizhen states: According to Wanzhen's *Nan Zhou Yi Wu Zhi*, "Ganjiao is Bajiao, belonging to the grass category. From afar, it looks like a tree trunk, with large specimens exceeding one circumference. Leaves are about one zhang long and one to two chi wide. The stem is hollow and soft like taro, wrapped in multiple layers of skin. The root resembles a taro tuber, green in color, with large ones the size of a chariot hub. Flowers appear at the tip of the stem, large as a wine cup, colored and shaped like lotuses. Fruits grow in separate chambers, developing with the flower. Each flower closure yields six fruits, maturing sequentially; fruits do not develop simultaneously, nor do flowers fall simultaneously. There are three types of Bajiao fruits. Unripe, they are all astringent and bitter; ripe, they are sweet and crisp, tasting like grapes, and can be used to relieve hunger. One type has fruits the size of a thumb, six to seven cun long, pointed like sheep horns, embracing each other in pairs, named Yangjiao Jiao (Sheep Horn Banana). Peeling reveals yellowish-white flesh, the sweetest. Another type has fruits the size of a chicken egg, resembling cow's milk, named Niurui Jiao (Cow Milk Banana), with slightly less taste. Another type has fruits the size of a lotus seed, four to five cun long, square-shaped, with the weakest flavor. All can be preserved in honey as fruit. Furthermore, Gu's *Hai Cha Lu* states: "In Hainan, Bajiao blooms and fruits year-round, having two types: Banjiao is large and bland; Foshou Jiao is small and sweet. Generally called..."
*Yu Heng Zhi* states: "Southern Bajiao has several varieties: The largest does not wither in winter, shooting a central stalk several chi long, with flowers at each node. After flowers fade, fruits form at the leaf base. Peeling and taking the flesh yields a soft, mushy texture like green persimmons, extremely sweet and cold, available in all seasons. Locals feed it to children, claiming it is cooling and dispels external heat, called Jiaozi, also known as Niu Jiaozi. Soaked in plum juice, dried, and pressed flat, it becomes sweet-sour with a slight frost, named Bajiao Gan (Dried Banana). One variety, Jijiaozi, is smaller than Niu Jiao and fruits in all seasons. Another, Yajiaozi, is smaller than Jijiao, especially fragrant, tender, and sweet, fruiting only in early autumn. A variety of Hongjiao Hua (Red Banana Flower) has slender leaves resembling reed sheaths, with bright red flowers like pomegranate blossoms. One or two leaves unfold daily, each tip bearing a fresh green spot, particularly lovely, blooming from spring to late autumn, colloquially named Meiren Jiao (Beauty Banana). A variety called Danping Jiao has a root base above ground that is particularly plump, resembling a gall vase.
In regions like Lu, lacking rice and grain, people plant only Bajiao and coconuts, using their fruits as staple food."
[Properties and Flavor] Sweet, Great Cold, Non-toxic.
Gong states: "Cold nature, not beneficial to humans. Excessive consumption induces cold qi."
[Therapeutic Actions] Raw consumption stops thirst and moistens the lungs. Steamed, sun-dried until cracked, pounded to extract the kernel for eating, it promotes blood circulation and fills the marrow (Meng Shen). Raw consumption breaks blood stasis, aids healing of metal wounds, and resolves alcohol toxicity. Dried material resolves muscle heat and irritability/thirst (Wu Rui). It eliminates pediatric external heat and suppresses Dan Shi toxicity (Li Shizhen).
Root
[Properties and Flavor] Sweet, Great Cold, Non-toxic. Gong states: Cold.
Song states: "Ganjiao and Bajiao share the same nature."
[Therapeutic Actions] Treats carbuncles and swelling with heat accumulation (*Bie Lu*). Pounded and applied to swellings to remove heat toxins. Juice taken internally treats postpartum blood distension and oppression (Su Gong). Mainly treats jaundice (Meng Shen), Toufeng (Head Wind) and Youfeng (Wandering Wind) (Da Ming).
[Attached Prescriptions] Four old, six new.
Fabei Yusi (Severe Back Carbuncle): Pound Bajiao root and apply topically. (*Zhou Hou Bei Ji Fang*)
All kinds of swelling and toxin: Same prescription as above.
Chi You Feng Zhen (Red Wandering Wind Rash): Same prescription as above.
Wind-Heat Headache: Same prescription as above.
Wind-Worm Toothache: One bowl of natural Bajiao juice, heated and used for gargling. (*Pu Ji Fang*)
Tianxing Re Kuang (Epidemic Heat Mania): Drink juice of pounded Bajiao root. (*Ri Hua Zi Ben Cao*)
Xiaoke (Wasting-Thirst) with drinking, bone joint irritability and heat: Use raw Bajiao root, pound to extract juice, drink one or two he regularly. (*Sheng Hui Fang*)
Xue Lin (Blood Strangury) with painful urination: Equal parts Bajiao root and Hanlian Cao (Eclipta Herba). Decoct in water, take twice daily. (*Sheng Hui Fang*)
Postpartum Blood Distension: Pound Bajiao root, squeeze out juice, take two or three he warm.
Changkou Bu He (Non-healing Wound): Take juice from Bajiao root, apply topically; effective. (*Zhi Zhi Fang*)
[Properties and Flavor] Sweet, Cold, Non-toxic.
[Therapeutic Actions] Treats Toufeng Re (Head Wind Heat), stops irritability and thirst, and treats scalds and burns. Combing hair with it stops female hair loss, promoting growth and blackening (Da Ming). [For illness where phlegm causes dizziness and fainting], drinking it induces vomiting, with remarkable efficacy (Su Song).
[Attached Prescriptions] One new.
Xiao'er Jie Jing (Pediatric Convulsion Prevention): Mix Bajiao juice and Bohe juice, boil evenly, apply to the crown of the head, leaving the fontanelle bare. Apply to limbs, leaving palms and soles untreated. Very effective. (*Deng Bifeng Za Xing*)
Leaf
[Therapeutic Actions] For initial onset of swelling/toxins, grind into powder, mix with Ginger juice, and apply (Li Shizhen, *Sheng Hui Fang*).
[Attached Prescriptions] One new.
If it dissipates or ruptures, there will be no scar. (*Ren Zhai Zhi Zhi Fang*)
Flower
[Therapeutic Actions] Treats Xin Bi Tong (Heart Bi Pain). Calcine until carbonized, grind into powder, take two qian with salt water solution. (*Ri Hua*)