（《别录》中品）
【释名】 粟。
时珍曰∶粟，古文作 ，象穗在禾上之形。而《春秋说》题辞云∶西乃金所立，米为
阳之精，故西字合米为粟。此凿说也。许慎云∶粟之为言续也。续于谷也。古者以粟为黍、
稷、粱、秫之总称，而今之粟，在古但呼为粱。后人乃专以粱之细者名粟，故唐孟诜《本草》
言人不识粟，而近世皆不识粟也。大抵粘者为秫，不粘者为粟。故呼此为 粟，以别秫而配
。北人谓之小米也。
【集解】弘景曰∶粟，江南西间所种皆是。其粒细于粱，熟舂令白，亦当白粱，呼为白
粱粟，或呼为粢米。
恭曰∶粟类多种，而并细于诸粱。北土常食，与粱有别。粢乃稷米，陶注非矣。
诜曰∶粟，颗粒小者是，今人多不识之。其粱米粒粗大，随色别之。南方多 田，种之
极易。舂粒细香美，少虚怯，只于灰中种之，又不锄治故也。北田所种多锄之，即难舂；不
锄即草翳死。都由土地使然尔。
时珍曰∶粟，即粱也。穗大而毛长粒粗者为粱，穗小而毛短粒细者为粟。苗俱似茅。种
类凡数十，有青、赤、黄、白、黑诸色，或因姓氏地名，或因形似时令，随义赋名。故早则
有赶麦黄、百日粮之类，中则有八月黄、老军头之类，晚则有雁头青、寒露粟之类。按∶贾
思勰《齐民要术》云∶粟之成熟有早、晚，苗秆有高、下，收实有息耗，质性有强弱，米味
有美恶，山泽有异宜。顺天时，量地利，则用力少而成功多；任性返道，劳而无获。大抵早
粟皮薄米实，晚粟皮浓米少。
（收录于《名医别录》中品）
【释名】 粟。
李时珍说：粟，在古文中写作“稬”，形象地描绘了穗长在禾苗上的形态。而《春秋说题辞》中说：“西”是金所确立的方位，米是阳气的精华，所以“西”字与“米”字组合成“粟”字。这种解释过于穿凿附会。许慎说：粟的意思就是“续”，接续于谷物之中。古代将粟作为黍、稷、粱、秫的总称，而现在的粟，在古代只被称为粱。后人专门将粱中颗粒较细的品种称为粟，所以唐代孟诜的《本草》中说人们不认识粟，而近代更是都不认识粟了。大致来说，粘性的是秫，不粘性的是粟。因此称这种为粟，用来区别于秫并配伍使用。北方人称之为小米。
【集解】陶弘景说：粟，江南西部地区种植的到处都是。它的颗粒比粱细小，煮熟舂捣后变白，也就是白粱，被称为白粱粟，或者被称为粢米。
苏恭说：粟的种类很多，并且都比各种粱细小。北方土地常食用，与粱有区别。粢乃是稷米，陶弘景的注释是错误的。
孟诜说：粟，颗粒小的是，现在的人大多不认识它。粱的米粒粗大，根据颜色来区分。南方多稻田，种植非常容易。舂出的米粒细碎、香气美味，（食用后）少虚怯之症，只是在灰烬中种植，又不进行锄草治理的缘故。北方田地种植的粟多经过锄草，就难以舂捣；不锄草就会被杂草遮蔽致死。这都是由土地性质决定的。
李时珍说：粟，就是粱。穗大、毛长、颗粒粗大的称为粱；穗小、毛短、颗粒细小的称为粟。它们的幼苗都像茅草。种类共有几十种，有青、赤、黄、白、黑等各种颜色，有的因姓氏或地名命名，有的因形状相似或时令不同，随意义赋予名称。所以早熟的有赶麦黄、百日粮之类，中熟的有八月黄、老军头之类，晚熟的有雁头青、寒露粟之类。据贾思勰《齐民要术》记载：粟的成熟有早、晚之分，苗秆有高、下之别，收获果实有多、少之差，质地有强、弱之异，米粒味道有美、恶之殊，山地泽畔各有适宜之处。顺应天时，衡量地利，则用力少而成功多；违背本性违反规律，则劳苦而无收获。大致而言，早熟粟皮薄米实，晚熟粟皮厚米少。
(Recorded in the Middle Category of *Bencao Jing Jiu* / *The Classic of Materia Medica*)
[Names] Su (Millet).
Li Shizhen stated: In ancient texts, "Su" was written as [character resembling grain on stalk], depicting the form of ears on the millet plant. However, *Chunqiu Shuo Tici* (*Explanation of Themes in the Spring and Autumn Annals*) claims: "West" is established by Metal, and rice/grain is the essence of Yang; thus, combining the character for "West" with the character for "rice" forms "Su." This is a forced interpretation. Xu Shen stated: The meaning of "Su" is "continuation," continuing from grains. In ancient times, "Su" was used as a general term for Shu (glutinous broomcorn millet), Ji (broomcorn millet), Liang (fine millet), and Shu (glutuous millet). What is now called Su was only referred to as Liang in antiquity. Later generations specifically named the finer varieties of Liang as Su. Therefore, Meng Shen's *Bencao* (*Materia Medica*) in the Tang Dynasty stated that people did not recognize Su, and in recent times, everyone fails to recognize Su. Generally speaking, glutinous varieties are Shu, while non-glutinous varieties are Su. Hence, this is called Su to distinguish it from Shu and for pairing purposes. People in the North call it Xiaomi (Little Millet).
[Collected Explanations] Tao Hongjing stated: Su is planted everywhere in the western regions of Jiangnan. Its grains are finer than those of Liang. When cooked and pounded until white, it is essentially Bai Liang (White Fine Millet), referred to as Bailiangsu or Zimi.
Su Gong stated: There are many varieties of Su, all finer than various types of Liang. It is commonly consumed in northern lands and differs from Liang. Zi refers to Ji mi (Broomcorn millet); Tao's annotation is incorrect.
Meng Shen stated: For Su, small grains are correct, yet most people today do not recognize it. Liang grains are coarse and large, distinguished by color. Southern regions have many paddy fields where planting is extremely easy. The pounded grains are fine, fragrant, and delicious; consuming them causes little deficiency or weakness. This is because they are often planted in ash without weeding or cultivation. In northern fields, if Su is frequently weeded, it becomes difficult to pound; if not weeded, it dies due to being shaded by weeds. This is entirely due to the nature of the land.
Li Shizhen stated: Su is essentially Liang. Those with large ears, long awns, and coarse grains are called Liang; those with small ears, short awns, and fine grains are called Su. Their seedlings resemble those of cogon grass. There are dozens of varieties, appearing in green, red, yellow, white, and black colors. Names are assigned based on surnames, place names, shape similarities, or seasonal timing. Thus, early-ripening varieties include Ganmai Huang (Wheat-Rushing Yellow) and Bairi Liang (Hundred-Day Grain); mid-season varieties include Bayue Huang (August Yellow) and Laojuntou (Old General Head); late-ripening varieties include Yantou Qing (Goose-Head Green) and Hanlu Su (Cold Dew Millet). According to Jia Sixie's *Qimin Yaoshu* (*Essential Techniques for the Welfare of the People*): Su matures at different times (early vs. late), stalks vary in height, yields differ in abundance or scarcity, qualities range from strong to weak, and tastes vary from good to poor, with suitability differing between mountains and wetlands. Aligning with heavenly timing and measuring earthly advantages results in less effort and greater success; acting arbitrarily against natural laws leads to toil without harvest. Generally, early-ripening Su has thin husks and solid grains, while late-ripening Su has thick husks and fewer grains.