（《食物》）
【释名】羊角菜。
【集解】时珍曰∶白花菜三月种之。柔茎延蔓，一枝五叶，叶大如拇指。秋间开小白花，
长蕊。结小角，长二、三寸。其子黑色而细，状如初眠蚕砂，不光泽。菜气膻臭，惟宜盐菹
食之。
颖曰∶一种黄花者，名黄花菜，形状相同，但花黄也。
【气味】苦，辛，微毒。
颖曰∶多食，动风气，滞脏腑，令人胃中闷满，伤脾。
【主治】下气（汪颖）。煎水洗痔，捣烂敷风湿痹痛，擂酒饮止疟（时珍）。
（音罕。《纲目》）
【校正】并入草部《拾遗》 菜。
【释名】 菜（音罩）、辣米菜。时珍曰∶ 味辛辣，如火焊人，故名。亦作 。陈藏
器《本草》有 菜，云辛菜也，南人食之。不着形状。今考《唐韵》、《玉篇》并无 字，只
有字，云辛菜也。则 乃 字之讹尔。
【集解】时珍曰∶ 菜生南地，田园间小草也。冬月布地丛生，长二、三寸，柔梗细叶。
三月开细花，黄色。结细角长一、二分，角内有细子。野人连根、叶拔而食之，味极辛辣，
呼为辣米菜。沙地生者尤伶仃。故洪舜俞《老圃赋》云∶ 有拂士之风。林洪《山家清供》
云∶朱文公饮后，辄以 茎供蔬品。盖盱江、建阳、严陵人皆喜食之也。
【气味】辛，温，无毒。
李鹏飞曰∶ 菜细切，以生蜜洗伴或略 食之，爽口消食。多食，发痼疾，生热。
【主治】去冷气，腹内久寒，饮食不消，令人能食（藏器）。利胸膈，豁冷痰，心腹痛
（时珍）。
（收录于《食物》部）
【释名】羊角菜。
【集解】李时珍说：白花菜在三月种植。茎柔嫩且蔓延生长，一枝五片叶，叶片大如拇指。秋季开小白花，花蕊较长。结出小角果，长二、三寸。种子黑色而细小，形状像刚眠下的蚕沙，没有光泽。这种菜气味膻臭，只适合用盐腌制后食用。
汪颖说：有一种开黄花的品种，名叫黄花菜，形状相同，只是花朵为黄色。
【气味】味苦，辛，微毒。
汪颖说：多吃会引发风气，阻滞脏腑，使人胃中闷胀不适，损伤脾胃。
【主治】下气（汪颖）。煎水清洗痔疮，捣烂外敷治疗风湿痹痛，研磨后加酒饮用以止疟疾（李时珍）。
（音同“罕”。出自《本草纲目》）
【释名】 菜（音同“罩”）、辣米菜。李时珍说：味道辛辣，像火烙人一样，因此得名。也写作“ ”。陈藏器《本草》中有 菜，说是辛味的菜，南方人食用它。但没有描述其形态。现在考证《唐韵》、《玉篇》中并没有“ ”字，只有“ ”字，解释为辛菜。那么“ ”乃是“ ”字的讹误。
【集解】李时珍说： 菜生长在南方地区，是田园间的小草。冬季贴地丛生，长二、三寸，茎柔细叶小。三月开细小的黄花。结出细长的角果，长一、二分，角内有细小的种子。山野之人连根带叶拔起食用，味道极其辛辣，称之为辣米菜。生长在沙地上的尤其稀疏伶仃。所以洪舜俞在《老圃赋》中说：它有拂士的风骨。林洪在《山家清供》中说：朱熹饮酒后，常以 的茎作为蔬菜供应。大概是因为盱江、建阳、严陵一带的人都喜欢吃它。
【气味】味辛，性温，无毒。
(Recorded in the "Food" section)
[Names] Yangjiao Cai (Goat's Horn Vegetable).
[Collected Explanations] Li Shizhen states: Baihua Cai (White-flowered Vegetable) is sown in the third lunar month. It has tender, creeping stems; each branch bears five leaves, with leaf blades as large as a thumb. In autumn, it opens small white flowers with long stamens. It produces small pod-like fruits, two to three cun in length. The seeds are black and fine, resembling fresh silkworm frass, lacking luster. The vegetable has a musky, foul odor and is suitable only for consumption after being pickled with salt.
Wang Ying states: There is a variety that blooms with yellow flowers, named Huanghua Cai (Yellow-flowered Vegetable). Its shape is identical, differing only in having yellow flowers.
[Flavor and Toxicity] Bitter, pungent, slightly toxic.
Wang Ying states: Excessive consumption agitates wind qi, obstructs the zang-fu organs, causes gastric fullness and distension, and damages the spleen.
[Indications] Directs qi downward (Wang Ying). Decoction used to wash hemorrhoids; crushed and applied externally to treat bi-syndrome due to wind-dampness; ground and taken with wine to stop malaria (Li Shizhen).
(Pronounced 'han'. From *Bencao Gangmu*)
[Correction] Merged into the Herb Section under "Supplementary Records" as Cai.
[Names] Cai (Pronounced 'zhao'), Lami Cai (Spicy Rice Vegetable). Li Shizhen states: It tastes pungent and spicy, feeling like a brand on the skin, hence the name. It is also written as " ". Chen Cangqi's *Bencao* mentions Cai, describing it as a pungent vegetable eaten by people in the south, but does not describe its morphology. Upon examination of *Tang Yun* and *Yuan Pian*, there is no character " ", only " ", defined as a pungent vegetable. Thus, " " is a textual error for " ".
[Collected Explanations] Li Shizhen states: Cai grows in southern regions; it is a small herb found in fields and gardens. In winter, it grows densely close to the ground, reaching two to three cun in height, with tender stems and fine leaves. In the third lunar month, it opens small yellow flowers. It produces slender pods one to two fen in length, containing fine seeds within. Rural people pull up the roots and leaves to eat them; the taste is extremely pungent and spicy, so they call it Lami Cai. Those growing in sandy soil are particularly sparse. Therefore, Hong Shunyu wrote in *Lao Pu Fu*: "It possesses the demeanor of a rebuke-official." Lin Hong wrote in *Shanjia Qinggong*: "After drinking, Zhu Xi often served the stems of Cai as vegetables." This is likely because people in Xujing, Jianyang, and Yanling all enjoy eating it.
[Flavor and Toxicity] Pungent, warm, non-toxic.
Li Pengfei states: Finely chop Cai, rinse with raw honey or cook slightly before eating; it refreshes the palate and aids digestion. However, excessive consumption triggers chronic diseases and generates internal heat.
[Indications] Disperses cold qi, treats prolonged cold in the abdomen, indigestion, and promotes appetite (Chen Cangqi). Unblocks the chest and diaphragm, resolves cold phlegm, and treats heart and abdominal pain (Li Shizhen).