（音术。《别录》中品）
【释名】众（音终。《尔雅》）、糯秫（《唐本》）、糯粟（《唐本》）、黄糯。
时珍曰∶秫字篆文，象其禾体柔弱之形，俗呼糯粟是矣。北人呼为黄糯，亦曰黄米。酿
酒劣于糯也。
【集解】恭曰∶秫是稻秫也。今人呼粟糯为秫。北土多以酿酒，而汁少于黍米。凡黍、
稷、粟、秫、粳、糯，三谷皆有 、糯也。
禹锡曰∶秫米似黍米而粒小，可作酒。
宗 曰∶秫米，初捣出淡黄白色，亦如糯，不堪作饭，最粘，故宜作酒。
时珍曰∶秫即粱米、粟米之粘者。有赤、白、黄三色，皆可酿酒、熬糖、作 糕食之。
苏颂《图经》谓秫为黍之粘者，许慎《说文》谓秫为稷之粘者，崔豹《古今注》谓秫为
稻之粘者，皆误也。惟苏恭以粟、秫分 、糯，孙炎注《尔雅》谓秫为粘粟者，得之。
秫米（即黄米）
【气味】甘，微寒，无毒。
诜曰∶性平。不可常食，拥五脏气，动风，迷闷人。
时珍曰∶按∶《养生集》云∶味酸性热，粘滞，易成黄积病，小儿不宜多食。
【主治】寒热，利大肠，疗漆疮（《别录》）。治筋骨挛急，杀疮疥毒热。生捣，和鸡子
白，敷毒肿，良（孟诜）。主犬咬，冻疮，嚼敷之（《日华》）。治肺疟，及阳盛阴虚，夜不得
眠，及食鹅鸭成症，妊娠下黄汁（时珍）。
【发明】弘景曰∶北人以此米作酒煮糖，肥软易消。方药不正用，惟嚼以涂漆疮及酿诸
药醪尔。
时珍曰∶秫者，肺之谷也，肺病宜食之。故能去寒热，利大肠。大肠者肺之合，而肺
病多作皮寒热也。《千金》治肺疟方用之，取此义也。《灵枢经》岐伯治阳盛阴虚，夜不得
瞑，半夏汤中用之，取其益阴气而利大肠也。大肠利则阳不盛矣。方见半夏条。又《异苑》
云∶宋元嘉中，有人食鸭成症瘕。医以秫米研粉调水服之。须臾烦躁，吐出一鸭雏而瘥也。
《千金方》治食鸭肉成病，胸满面赤，不能食，以秫米汤一盏饮之。
【附方】旧三，新三。
赤痢不止∶秫米一把，鲫鱼 二脔，薤白一虎口，煮粥食之。（《普济方》）。
筋骨挛急∶诜曰∶用秫米一石，曲三斗，地黄一斤，茵陈蒿（炙黄）半斤。一依酿酒法
服之
肺疟寒热，痰聚胸中，病至令人心寒，寒甚乃热，善惊如有所见∶恒山三钱，甘草半钱，
秫米三十五粒，水煎。未发时，分作三次服。（《千金》）。
妊娠下水，黄色如胶，或如小豆汁∶秫米、黄 各一两，水七升，煎三升，分三服。（《
梅师》）。
浸淫恶疮有汁，多发于心，不早治，周身则杀人∶熬秫米令黄黑，杵末敷之。（《肘后
方》）。
久泄胃弱∶黄米炒为粉。每用数匙，沙糖拌食。（《简便》）
根
【主治】煮汤，洗风（孟诜）。
（音同“术”。收录于《名医别录》中品）
【释名】众（音同“终”，出自《尔雅》）、糯秫（出自《唐本草》）、糯粟（出自《唐本草》）、黄糯。
李时珍说：秫字的篆书字形，描绘了它禾苗柔弱形态的样子，俗称糯粟是正确的。北方人称之为黄糯，也叫做黄米。用它酿酒的质量不如糯米好。
【集解】苏恭说：秫就是稻秫。现在人们把粟糯称为秫。北方多用其酿酒，但出汁量少于黍米。凡是黍、稷、粟、秫、粳、糯这六种谷物，都有黏性和非黏性之分。
寇宗奭说：秫米初捣出来呈淡黄白色，也像糯米，不适合做饭吃，粘性最大，所以适宜用来酿酒。
李时珍说：秫就是粱米、粟米中黏性的品种。有赤、白、黄三种颜色，都可以用来酿酒、熬糖或制作糕点食用。
苏颂在《图经本草》中说秫是黍的黏性品种，许慎在《说文解字》中说秫是稷的黏性品种，崔豹在《古今注》中说秫是稻的黏性品种，这些都是错误的。只有苏恭将粟和秫分为黏性和非黏性两类，孙炎注释《尔雅》时说秫是黏粟，这才是正确的。
【气味】味甘，性微寒，无毒。
孟诜说：性平。不可经常食用，会阻碍五脏之气运行，引发风邪，使人迷乱昏闷。
李时珍说：据《养生集》记载：味酸性热，质地黏滞，容易形成黄积病，小儿不宜多吃。
【主治】治疗寒热往来，通利大肠，治疗漆疮（出自《名医别录》）。治疗筋骨拘挛紧急，清除疮疥毒热。生捣碎后，与鸡蛋清混合，外敷毒肿，效果良好（孟诜）。主治狗咬伤、冻疮，嚼碎后外敷（出自《日华子本草》）。治疗肺疟疾，以及阳盛阴虚导致的夜间无法入睡，还有因食用鹅鸭肉形成的症瘕积聚，妊娠期间流出黄色汁液（李时珍）。
【发明】陶弘景说：北方人用这种米酿酒煮糖，肉质肥软易消化。方药中不直接内服，只是咀嚼后涂抹治疗漆疮，或者用于酿造各种药酒。
李时珍说：秫是肺之谷，肺病患者适宜食用。所以能去除寒热，通利大肠。大肠是肺的相合脏腑，而肺病多表现为皮肤寒热症状。《千金方》治疗肺疟疾的方剂中使用它，就是取这个意义。《灵枢经》中岐伯治疗阳盛阴虚、夜间无法入睡，在半夏汤中使用它，是取其补益阴气并通利大肠的作用。大肠通畅则阳气不会过盛。该方见半夏条下。另外《异苑》记载：南朝宋元嘉年间，有人吃鸭子形成了症瘕积聚。医生将秫米研成粉调水服用。不久患者烦躁不安，吐出一只小鸭雏而痊愈。《千金方》治疗因食鸭肉致病，胸部满闷面色发红，不能进食，用一盏秫米汤饮用。
【附方】旧方三首，新方三首。
赤痢不止：秫米一把，鲫鱼两段，薤白一虎口量，煮粥食用。（出自《普济方》）。
筋骨拘挛紧急：孟诜说：使用秫米一石，酒曲三斗，地黄一斤，茵陈蒿（炙至黄色）半斤。完全按照酿酒的方法制成后服用。
肺疟寒热，痰聚胸中，发病时令人心寒，寒极转热，容易惊恐好像看到了什么：恒山三钱，甘草半钱，秫米三十五粒，加水煎煮。未发作时，分三次服用。（出自《千金方》）。
妊娠期间下身流黄水，黄色如胶状，或像小豆汁：秫米、黄芪各一两，加水七升，煎至三升，分三次服用。（出自《梅师集验方》）。
浸淫恶疮有渗出液，多发于心部，不早治，蔓延全身则会致死：将秫米炒至黄黑色，捣成粉末外敷。（出自《肘后备急方》）。
久泻胃弱：黄米炒成粉。每次用几匙，加白糖拌食。（出自《简便单方》）。
根
(Sound same as "Zhu". Recorded in *Bie Lu* [Separate Record] as Medium Grade.)
[Names] Zhong (Sound same as "Zhong", from *Erya*), Nuoshu (from *Tang Bencao* [Tang Dynasty Materia Medica]), Nuosu (from *Tang Bencao*), Huangnuo.
Li Shizhen said: The seal script character for 'Shu' depicts the weak and soft shape of its stalks; the common name 'Nuosu' is correct. People in the North call it Huangnuo, also known as Huangmi (Yellow Millet). It is inferior to Nuomi (Glutinous Rice) for brewing wine.
[Collection of Explanations] Su Gong said: Shu refers to Dao Shu (Glutinous Rice). Nowadays, people refer to Su Nuo (Glutinous Foxtail Millet) as Shu. In the northern regions, it is mostly used for brewing wine, but yields less juice than Shumi (Millet). Among Shu, Ji, Su, Shu, Jing, and Nuo, all three grains have both non-glutinous and glutinous varieties.
Yuxi said: Sumi resembles Shumi but has smaller grains and can be used to make wine.
Zong described: When first pounded, Sumi appears pale yellow-white, similar to Nuomi. It is unsuitable for cooking as rice due to its high stickiness, making it ideal for brewing wine.
Li Shizhen said: Shu refers to the glutinous varieties of Liangmi and Sumi. There are red, white, and yellow colors, all of which can be used for brewing wine, boiling sugar, or making cakes for consumption.
Su Song in *Tu Jing* stated that Shu is the glutinous variety of Shu; Xu Shen in *Shuo Wen* stated that Shu is the glutinous variety of Ji; Cui Bao in *Gu Jin Zhu* stated that Shu is the glutinous variety of Dao. All these are incorrect. Only Su Gong correctly distinguished between non-glutinous and glutinous forms of Su and Shu, and Sun Yan’s annotation in *Erya* stating that Shu is glutinous Su is accurate.
Sumi (i.e., Huangmi)
[Flavor and Properties] Sweet, slightly cold, non-toxic.
Shen said: Nature is neutral. It should not be consumed regularly as it obstructs the Qi of the five Zang organs, stirs wind, and causes confusion and dizziness.
Li Shizhen said: According to *Yangsheng Ji*: Flavor is sour and nature hot; sticky and cloying, prone to causing Huangji disease (yellow accumulation), and children should not eat it in excess.
[Indications] Treats chills and fever, unblocks the Large Intestine, treats Qichuang (Lacquer Poisoning) (*Bie Lu*). Treats tendon and bone spasms and stiffness, eliminates toxic heat from sores and scabies. Raw and pounded, mixed with egg white, applied externally to toxic swellings, effective (Meng Shen). Mainly treats dog bites, frostbite; chewed and applied externally (*Rihua*). Treats Feinüe (Lung Malaria), and insomnia at night due to Yang hyperactivity and Yin deficiency, as well as Zhengjia (masses) formed after eating goose or duck meat, and yellow discharge during pregnancy (Li Shizhen).
[Elucidation] Hongjing said: Northerners use this grain to brew wine and boil sugar; it makes flesh soft and easy to digest. It is not directly used in prescriptions internally, but rather chewed and applied to treat lacquer poisoning or used to ferment medicinal wines.
Li Shizhen said: Shu is the grain corresponding to the Lung, suitable for patients with Lung diseases. Hence, it can dispel chills and fever and benefit the Large Intestine. The Large Intestine is the interior-exterior paired organ of the Lung, and Lung diseases often manifest as skin chills and fevers. The formula in *Qianjin* for treating Lung Malaria uses it, deriving meaning from this principle. In *Ling Shu*, Qibo treated insomnia due to Yang hyperactivity and Yin deficiency using Banxia Tang, utilizing it to nourish Yin and benefit the Large Intestine. When the Large Intestine is unblocked, Yang will not be excessive. The formula is found under the entry for Banxia. Additionally, *Yi Yuan* records: During the Yuanjia era of the Liu Song dynasty, a person developed Zhengjia masses after eating duck. A physician administered powdered Sumi mixed with water. Soon after, the patient became restless and vomited out a duckling, recovering thereafter. *Qianjin Fang* treats illness caused by eating duck meat, characterized by chest fullness, red face, and inability to eat, by drinking one cup of Sumi decoction.
[Attached Formulas] Three old formulas, three new formulas.
Persistent bloody dysentery: One handful of Sumi, two pieces of crucian carp, a tiger-mouthful of Xiebai (Scallion bulb), boiled into porridge and eaten (*Puji Fang*).
Tendon and bone spasms/stiffness: Shen said: Use one dan of Sumi, three dou of Qu (yeast/ferment), one jin of Dihuang (Rehmannia Root), half a jin of Yinchenshao (Artemisia Capillaris, roasted until yellow). Prepare exactly according to the method for brewing wine and consume.
Lung malaria with chills and fever, phlegm accumulating in the chest, causing heart chill upon onset, extreme cold turning to heat, frequent fright and hallucinations: Hengshan (Stellaria Root) 3 qian, Gancao (Licorice Root) half qian, 35 grains of Sumi. Decoct in water. Divide into three doses and take before the attack begins (*Qianjin*).
Pregnancy with yellow watery discharge, thick like glue or like mung bean soup juice: Sumi and Huangqi (Astragalus Root) each 1 liang. Decoct in seven sheng of water until three sheng remain. Divide into three doses (*Meishi*).
Oozing malignant sores with exudate, often originating from the heart region; if not treated early, spreading over the whole body can be fatal: Roast Sumi until yellow-black, pound into powder, and apply externally (*Zhouhou Fang*).
Chronic diarrhea with weak stomach: Fry Huangmi (Yellow Millet) into powder. Take several spoons each time, mixed with rock sugar (*Jianbian*).
Root
[Indications] Decoct in water to wash wind-induced skin conditions (Meng Shen).