（《别录》中品）
【校正】自菜部移入此。
【释名】紫苏（《食疗》）、赤苏（《肘后方》）、桂荏时珍曰∶苏从酥，音酥，舒畅也。
苏性舒畅，行气和血，故谓之苏。曰紫苏者，以别白苏也。苏乃荏类，而味更辛如桂，故《尔
雅》谓之桂荏。
【集解】弘景曰∶苏叶下紫色而气甚香。其无紫色不香似荏者，名野苏，不堪用。
颂曰∶苏，紫苏也。处处有之，以背面皆紫者佳。夏采茎叶，秋采子。有数种，水苏、
鱼苏、山鱼苏皆是荏类，各有别条。
时珍曰∶紫苏、白苏，皆以二、三月下种，或宿子在地自生。其茎方，其叶团而有尖，
四围有锯齿，肥地者面背皆紫，瘠地者面青背紫，其面背皆白者即白苏，乃荏也。紫苏嫩时
采叶，和蔬茹之，或盐及梅卤作俎食甚香，夏月作熟汤饮之。五、六月连根采收，以火煨其
根，阴干则经久叶不落。八月开细紫花，成穗作房，如荆芥穗。九月半枯时收子，子细如芥
子而色黄赤，亦可取油如荏油。《务本新书》云∶凡地畔近道可种苏，以遮六畜。收子打油
燃灯甚明，或熬之以油器物。《丹房镜源》云∶苏子油，能柔五金八石。《沙州记》云∶乞弗
虏之地，不种五谷，惟食苏子。故王祯云∶苏有遮护之功，又有灯油之用，不可阙也。今有
一种花紫苏，其叶细齿密纽，如剪成之状，香色茎子并无异者，人称回回苏云。
曰∶薄荷根茎真似紫苏，但叶不同尔。薄荷茎燥，紫苏茎和。入药须以刀刮去青薄皮
锉之。
茎叶
【气味】辛，温，无毒。
李廷飞曰∶不可同鲤鱼食，生毒疮。
【主治】下气，除寒中，其子尤良（《别录》）。除寒热，治一切冷气
，治心腹胀满，止霍乱转筋，开胃下食，止香港脚，通大小肠（《日华》）。通心经，益脾胃，
煮饮尤胜，与橘皮相宜（苏颂）。解肌发表，散风寒，行气宽中，消痰利肺，和血温中止痛
，定喘安胎，解鱼蟹毒，治蛇犬伤（时珍）。以叶生食作羹，杀一切鱼肉毒（甄权）。
【发明】颂曰∶若宣通风毒，则单用茎，去节尤良。
时珍曰∶紫苏，近世要药也。其味辛，入气分；其色紫，入血分。故同橘皮，砂仁，则
行气安胎；同藿香、乌药，则温中止痛；同香附、麻黄，则发汗解肌；同芎 、当归则和血
散血；同木瓜、浓朴，则散湿解暑，治霍乱、香港脚；同桔梗、枳壳，则利膈宽肠；同杏仁、
莱菔子，则消痰定喘也。
久则泄人真气焉。
宗 曰∶紫苏其气香，其味微辛甘能散。今人朝暮饮紫苏汤，甚无益。医家谓芳草致豪
贵之疾者，此有一焉。若脾胃寒人，多致滑泄，往往不觉。
【正误】颂曰∶苏主鸡瘕，《本经》不着。南齐褚澄治李道念食白沦鸡子成瘕，以苏煮
服，吐出鸡雏而愈也。
时珍曰∶按《南齐书》，褚澄所用者蒜也，非苏也。盖二字相似，誉录误耳，苏氏欠考
矣。详见蒜下。
【附方】旧二，新一十三。
感寒上气∶苏叶三两，橘皮四两，酒四升，煮一升半，分再服。（《肘后方》）
伤寒气喘不止∶用赤苏一把，水三升，煮一升，稍稍饮之。（《肘后》）劳复食复欲死者。
苏叶煮汁二升，饮之。亦可入生姜、豆豉同煮饮。（《肘后》）卒 不止 香苏浓煮，顿服三
升，良。（《千金》）霍乱胀满，未得吐下。用生苏捣汁饮之，佳。干苏煮汁亦可。（《肘后
方》）
诸失血病∶紫苏不限多少，入大锅内，水煎令干，去滓熬膏，以炒熟赤豆为末，和丸梧
子大。每酒下三、五十丸，常服之。（《斗门方》）金疮出血不止。以嫩紫苏叶、桑叶同捣贴
之。（《永类钤方》）
颠扑伤损∶紫苏捣敷之。疮口自合。（《谈野翁试验方》）伤损血出不止。以陈紫苏叶蘸
所出血， 烂敷之。血不作脓，且愈后无瘢，甚妙也。（《永
疯狗咬伤∶紫苏叶嚼敷之。（《千金方》）
蛇虺伤人∶紫苏叶捣饮之。（《千金方》）
食蟹中毒∶紫苏煮汁饮二升。（《金匮要略》）飞丝入目，令人舌上生泡。用紫苏叶嚼烂，
白汤咽之。（危氏《得效方》）
乳痈肿痛∶紫苏煎汤频服，并捣封之。（《海上仙方》）
咳逆短气∶紫苏茎叶二钱，人参一钱。水一钟，煎服。（《普济》）
子
【气味】辛，温，无毒。
【主治】下气，除寒温中（《别录》）。治上气咳逆，冷气及腰脚中湿风结气。研汁煮粥
长食，令人肥白身香（甄权）。调中，益五脏，止霍乱呕吐反胃，补虚劳，肥健人，利大小
便，破症结，消五膈，消痰止嗽，润心肺（《日华》）。治肺气喘急（宗 ）。治风顺气，利膈
宽肠，解鱼蟹毒
【发明】弘景曰∶苏子下气，与橘皮相宜。
时珍曰∶苏子与叶同功。发散风气宜用叶，清利上下则宜用子也。
【附方】旧三，新六。
顺气利肠∶紫苏子、麻子仁等分，研烂，水滤取汁，同米煮粥食之。（《济生方》）
治风顺气，利肠宽中。用紫苏子一升，微炒杵，以生绢袋盛，于三斗清酒中浸三宿，少少饮
之。（《圣惠》）
一切冷气∶紫苏子、高良姜、橘皮等分，蜜丸梧子大。每服十丸，空心酒下。（《药性
论》）
风湿香港脚∶方同上。风寒湿痹，四肢挛急，脚肿不可践地。用紫苏子二两，杵碎。以水
三升，研取汁，煮粳米二合，作粥，和葱、椒、姜、豉食之。（《圣惠方》）消渴变水，服此
令水从小便出。用紫苏子（炒）三两，萝卜子（炒）三两，为末。每服二钱，桑根白皮煎汤
服，日三次。（《圣济总录》）
梦中失精∶苏子一升。熬杵研末，酒服方寸匕，日再服。（《外台秘要》）
食蟹中毒∶紫苏子煮汁饮之。（《金匮要略》）
上气咳逆∶紫苏子入水研滤汁，同粳米煮粥食。（《简便方》）荏（别录上品）
【校正】自菜部移入此。
【释名】KT （音鱼。） （弘景）白苏（图经弘景曰∶荏状如苏，东人呼为KT ，
以其
似苏字，但除禾边故也。颂曰∶苏有数种∶有水苏、白苏、鱼苏、山鱼苏。皆是荏类。）
【集解】别录曰∶荏叶，九月采，阴干。弘景曰∶荏状如苏，高硕白色，不甚香。其子
研之，杂米作糜，甚肥美，下气补益。笮其子作油，日煎之，即今油帛及和漆所用者，服食
断谷亦用之，名为重油。恭曰∶荏叶人常生食，其子故不及苏也。藏器曰∶江东以荏子为油，
北土以大麻为油，此二油俱堪油物。若其和漆，荏者为强尔。炳曰∶又有大荏，形似野荏，
高硕。叶大小荏一倍，不堪食。人收其子，以充油绢帛，与大麻子同。其小荏子欲熟，人采
其角食之，甚香美。大荏叶不堪食。颂曰∶白苏，方茎圆叶，不紫，亦甚香，实亦入药。鱼
苏，似茵陈，大叶而香，吴人以煮鱼者，一名鱼 。生山石间者名山鱼苏，主休息痢，大小
溲频数。干末，米饮调服之，效。诜曰∶可蒸令熟，烈日干之，当口开，舂取米食之，亦可
休粮。
叶
【气味】辛，温，无毒。
【主治】调中，去臭气。（别录）捣敷虫咬及男子阴肿。（藏器）调气，润心肺，长肌肤，
益颜色，消宿食，止上气咳嗽，去狐臭，敷虫咬。（日华）
【附方】（旧二）男女阴肿（男子∶荏叶生捣，和醋封之。女人∶绵裹内，三四易。孟
诜食疗。） 蛇虺中人（以荏叶烂杵，猪脂和，薄敷上。梅师方。）
子
【气味】辛，温，无毒。（诜曰∶亦少破气。多食，发心闷。）
【主治】咳逆，下气，温中补体。（别录）生食，止渴润肺。（蒸熟晒干，舂取米食，补
中益气，通血脉，填精髓）。（孟诜）止嗽。（日华）。
（收录于《名医别录》中品）
【校正】从蔬菜部移入此部。
【释名】紫苏（出自《食疗本草》）、赤苏（出自《肘后备急方》）。李时珍说：苏字源于“酥”，读音为酥，意为舒畅。紫苏药性舒畅，能行气和血，所以称为苏。称为紫苏，是为了与白苏相区别。苏属于荏类植物，但味道比一般荏更辛辣，像桂皮一样，所以《尔雅》称它为桂荏。
【集解】陶弘景说：紫苏叶背呈紫色，气味非常香。那些没有紫色、不香且类似荏的，名叫野苏，不能入药使用。
苏颂说：苏，就是紫苏。各地都有生长，以正反两面都呈紫色的为佳。夏季采集茎叶，秋季采集种子。紫苏有几个品种，水苏、鱼苏、山鱼苏都属于荏类，各有不同的特征。
李时珍说：紫苏和白苏，都在二月、三月播种，或者前一年留下的种子在土里自然发芽生长。它的茎是方形的，叶子圆形但有尖头，四周有锯齿。肥沃土地种植的，叶面叶背都呈紫色；贫瘠土地种植的，叶面青绿、叶背紫色；叶面叶背都白的就是白苏，也就是荏。紫苏在嫩的时候采摘叶子，可以拌蔬菜吃，或者用盐及梅卤腌制作为下酒菜，非常香。夏天煮成热汤饮用。五月、六月连根采收，用火煨烤根部，阴干后经久叶子不落。八月开细小的紫色花，结成穗状花序，像荆芥的花穗。九月半枯时收获种子，种子细小像芥子，颜色黄赤，也可以榨油，类似于荏油。《务本新书》说：凡是田边靠近道路的地方可以种植苏，用来遮挡六畜。收集种子打油点灯非常明亮，或者熬制用来涂抹器物。《丹房镜源》说：苏子油，能使五金八石变软。《沙州记》说：乞弗虏这个地方，不种五谷，只吃苏子。所以王祯说：苏有遮蔽保护的功能，又有灯油的用途，不可缺少的。现在有一种花紫苏，叶子细齿密集卷曲，像剪出来的一样，香气、颜色、茎和种子都没有不同之处，人们称它为回回苏。
有人指出：薄荷的根茎看起来很像紫苏，只是叶子不同罢了。薄荷茎干燥，紫苏茎温和。入药时必须用刀刮去绿色的薄皮，然后切碎。
茎叶
【气味】辛，温，无毒。
李廷飞说：不可与鲤鱼一起食用，否则会产生毒疮。
【主治】降气，祛除寒邪积滞于中焦，其种子效果尤其好（出自《名医别录》）。祛除寒热，治疗各种冷气，治疗心腹胀满，止住霍乱转筋，开胃进食，治疗脚气病，通畅大小肠（出自《日华子本草》）。通心经，益脾胃，煮水饮用效果更好，与橘皮搭配适宜（苏颂）。解除肌表之邪，发散风寒，行气宽中，消痰利肺，和血温中止痛，平喘安胎，解鱼蟹毒，治疗蛇犬咬伤（李时珍）。用叶子生食做羹汤，能杀灭各种鱼肉毒素（甄权）。
【发明】苏颂说：如果要宣散风毒，则单独使用茎，去掉节段的效果最好。
李时珍说：紫苏是近代重要的药物。它的味道辛，入气分；它的颜色紫，入血分。所以与橘皮、砂仁同用，就能行气安胎；与藿香、乌药同用，就能温中止痛；与香附、麻黄同用，就能发汗解肌；与川芎、当归同用，就能和血散血；与木瓜、厚朴同用，就能散湿解暑，治疗霍乱、脚气病；与桔梗、枳壳同用，就能利膈宽肠；与杏仁、莱菔子同用，就能消痰定喘。
但如果久服会泄人真气。
陈承说：紫苏气味香，味道微辛甘，具有发散作用。现在的人早晚喝紫苏汤，非常无益。医家说芳草会导致豪贵之人患病，这里就有一个例子。如果是脾胃虚寒的人，多会导致滑泄，往往自己察觉不到。
【正误】苏颂说：苏主治鸡瘕，《神农本草经》未记载。南齐褚澄治疗李道念吃了白沦鸡蛋形成瘕块，用苏煮服，吐出小鸡雏而痊愈。
李时珍说：查阅《南齐书》，褚澄所用的是蒜，不是苏。大概是两个字相似，抄写错误罢了，苏颂缺乏考证。详见蒜条下。
【附方】旧方两个，新方十三个。
感寒上气：紫叶三两，橘皮四两，酒四升，煮取一升半，分两次服用。（《肘后备急方》）
伤寒气喘不止：用赤苏一把，水三升，煮取一升，少量多次饮用。（《肘后方》）劳复或食复导致快要死去的。紫叶煮汁二升，饮用。也可以加入生姜、豆豉一同煮饮。（《肘后方》）突然呃逆不止。浓煮香苏，一次服用三升，效果好。（《千金方》）霍乱胀满，无法吐泻。用新鲜苏捣汁饮用，佳。干苏煮汁也可以。（《肘后备急方》）
各种失血病：紫苏不限多少，放入大锅内，用水煎至干枯，去渣熬成膏，用炒熟的赤豆研末，混合做成梧桐子大小的丸药。每次用酒送服三五十丸，常服。（《斗门方》）金创出血不止。用嫩紫苏叶、桑叶一同捣烂外贴。（《永类钤方》）
跌打损伤：紫苏捣烂敷患处。疮口自然愈合。（《谈野翁试验方》）伤损出血不止。用陈年紫苏叶蘸取流出的血，烂敷其上。血不会化脓，而且愈合后不留疤痕，非常妙。（《永类钤方》）
疯狗咬伤：紫苏叶嚼烂敷患处。（《千金方》）
蛇虺伤人：紫苏叶捣烂饮汁。（《千金方》）
食蟹中毒：紫苏煮汁饮用二升。（《金匮要略》）飞丝入目，导致舌上起泡。用紫苏叶嚼烂，用白开水咽下。（危氏《得效方》）
乳痈肿痛：紫苏煎汤频服，并捣烂外敷。（《海上仙方》）
咳逆短气：紫苏茎叶二钱，人参一钱。水一杯，煎服。（《普济方》）
子
【气味】辛，温，无毒。
【主治】降气，祛除寒邪温补中焦（《名医别录》）。治疗上气咳逆，冷气以及腰脚中的湿风结气。研汁煮粥长期食用，使人身体肥白体香（甄权）。调和中焦，益五脏，止霍乱呕吐反胃，补虚劳，使人体肥健，利大小便，破除症结，消五膈，消痰止嗽，润心肺（《日华子本草》）。治疗肺气喘急（陈承）。治风顺气，利膈宽肠，解鱼蟹毒。
【发明】陶弘景说：苏子降气，与橘皮搭配适宜。
李时珍说：苏子与叶功效相同。发散风气宜用叶，清利上下则宜用子。
【附方】旧方三个，新方六个。
顺气利肠：紫苏子、麻子仁等分，研烂，加水过滤取汁，同米煮粥食用。（《济生方》）
治风顺气，利肠宽中。用紫苏子一升，微炒捣碎，用生绢袋盛装，在三斗清酒中浸泡三夜，少量饮用。（《圣惠方》）
各种冷气：紫苏子、高良姜、橘皮等分，蜜丸梧桐子大小。每次服用十丸，空腹酒送下。（《药性论》）
风湿脚气：方剂同上。风寒湿痹，四肢挛急，脚肿无法踩地。用紫苏子二两，捣碎。用水三升，研取汁，煮粳米二合，做成粥，加葱、椒、姜、豉食用。（《圣惠方》）消渴变水肿，服用此方令水从小便排出。用紫苏子（炒）三两，萝卜子（炒）三两，研末。每次服用二钱，桑根白皮煎汤送服，每日三次。（《圣济总录》）
梦中遗精：苏子一升。熬熟捣研成末，酒服一方寸匕，每日两次。（《外台秘要》）
食蟹中毒：紫苏子煮汁饮用。（《金匮要略》）
上气咳逆：紫苏子入水研滤汁，同粳米煮粥食用。（《简便方》）
荏（收录于《名医别录》上品）
【校正】从蔬菜部移入此部。
【释名】KT （读音同鱼。） KT （陶弘景）白苏（《图经本草》陶弘景说：荏形状像苏，东方人叫它KT ，因为像苏字，只是去掉了禾字旁罢了。苏颂说：苏有几个品种：有水苏、白苏、鱼苏、山鱼苏。都是荏类。）
【集解】《名医别录》说：荏叶，九月采集，阴干。陶弘景说：荏形状像苏，高大硕壮白色，不太香。它的种子研磨后，掺米做粥，非常肥美，能降气补益。压榨它的子作油，每天煎炼，就是现在涂油帛及调和漆所用的油，服食断谷也用它，名为重油。孟恭说：荏叶人们经常生吃，它的子因此不如苏（常用）。陈藏器说：江东地区用荏子作油，北方地区用大麻作油，这两种油都可以用来涂物。如果用来调和漆，荏油更强一些。寇炳说：又有大荏，形状像野荏，高大硕壮。叶子大小荏大一倍，不能吃。人们收集它的子，用来涂油绢帛，与大麻子相同。小荏子将要成熟时，人们采摘它的角食用，非常香美。大荏叶不能吃。苏颂说：白苏，方茎圆叶，不紫，也很香，果实也入药。鱼苏，像茵陈，叶子大且香，吴地人用来煮鱼，一名鱼 。生长在山石间的叫山鱼苏，主治休息痢，大小便频繁。研成干末，米饮调服，有效。孟诜说：可以蒸熟，烈日晒干，张口咀嚼，舂取米食之，也可以休粮（辟谷）。
叶
【气味】辛，温，无毒。
【主治】调和中焦，去除臭气。（《名医别录》）捣烂敷治虫咬及男子阴肿。（陈藏器）调气，润心肺，长肌肤，益颜色，消宿食，止上气咳嗽，去狐臭，敷治虫咬。（《日华子本草》）
【附方】（旧方两个）男女阴肿（男子：荏叶生捣，和醋封贴。女人：绵裹纳入，三四次更换。孟诜《食疗》） 蛇虺中人（用荏叶烂杵，猪脂调和，薄敷其上。梅师方。）
子
【气味】辛，温，无毒。（孟诜说：也稍微破气。多吃，会引起心闷。）
【主治】咳逆，降气，温中补体。（《名医别录》）生食，止渴润肺。（蒸熟晒干，舂取米食，补中益气，通血脉，填精髓）。（孟诜）止嗽。（《日华子本草》）。
(Su, recorded in the Middle Grade of *Bie Lu*)
[Correction] Transferred from the Vegetable Section to this section.
[Names] Zi Su (Purple Perilla) (*Shi Liao*), Chi Su (Red Perilla) (*Zhou Hou Fang*). Li Shizhen said: The character "Su" derives from "Su" (soft/creamy), pronounced as 'su', meaning comfortable and smooth. Because its nature is soothing and it regulates Qi and harmonizes Blood, it is called Su. It is called Zi Su (Purple Perilla) to distinguish it from Bai Su (White Perilla). Su belongs to the category of Ren (Perilla frutescens var. crispa), but its flavor is more pungent like Cinnamon, hence *Er Ya* calls it Gui Ren (Cinnamon-flavored Perilla).
[Collection and Explanation] Tao Hongjing said: The underside of Su leaves is purple and has a very fragrant odor. Those that lack purple color, are not fragrant, and resemble Ren are named Ye Su (Wild Perilla) and are unsuitable for use.
Su Song said: Su refers to Zi Su (Purple Perilla). It grows everywhere; those with purple color on both sides of the leaf are considered superior. Stems and leaves are harvested in summer, and seeds in autumn. There are several varieties; Shui Su (Water Perilla), Yu Su (Fish Perilla), and Shan Yu Su (Mountain Fish Perilla) all belong to the Ren category, each having distinct characteristics.
Li Shizhen said: Both Zi Su (Purple Perilla) and Bai Su (White Perilla) are sown in February or March, or seeds left over from the previous year sprout naturally in the soil. Its stem is square-shaped; its leaves are round with pointed tips and serrated margins. Grown in fertile soil, both sides of the leaf are purple; grown in poor soil, the upper side is green and the lower side is purple. Those with white on both sides are Bai Su (White Perilla), which is Ren. When young, Zi Su (Purple Perilla) leaves are harvested and mixed with vegetables, or pickled with salt and plum brine as a condiment, which is very fragrant. In summer, it can be boiled into a hot soup for drinking. In May and June, roots are harvested along with the plant; the roots are roasted over fire and dried in the shade, remaining durable without shedding leaves. In August, small purple flowers bloom in spike-like clusters, resembling Schizonepeta spikes. By September, when half-withered, seeds are collected. The seeds are fine like mustard seeds, yellowish-red in color, and can also be pressed for oil similar to Ren oil. *Wu Ben Xin Shu* states: Perilla can be planted near field edges and roads to shield livestock. Seeds pressed for oil burn brightly in lamps or can be boiled to treat utensils. *Dan Fang Jing Yuan* states: Perilla seed oil can soften the five metals and eight minerals. *Sha Zhou Ji* states: In the land of Qifulu, grains are not grown; only Perilla seeds are eaten. Thus, Wang Zhen said: Perilla serves a protective function and is used for lamp oil; it cannot be omitted. Currently, there is a variety called Hua Zi Su (Flowering Purple Perilla), whose leaves have dense, tight fine teeth, appearing cut-like. Its fragrance, color, stems, and seeds are no different from others; people call it Huihui Su (Huihui Perilla).
It is noted: Mint roots and stems closely resemble Zi Su (Purple Perilla), differing only in leaves. Mint stems are dry, while Zi Su (Purple Perilla) stems are mild. For medicinal use, the green thin skin must be scraped off with a knife before chopping.
Stems and Leaves
[Properties and Flavors] Pungent, Warm, Non-toxic.
Li Tingfei said: Do not consume together with carp, as it may generate toxic sores.
[Indications] Descends Qi, dispels cold accumulation in the middle jiao; its seeds are particularly effective (*Bie Lu*). Dispels cold and heat, treats all types of cold qi, treats epigastric and abdominal fullness, stops cholera with muscle cramps, opens the stomach to promote appetite, treats podagra (gouty arthritis), and unblocks the large and small intestines (*Ri Hua*). Unblocks the Heart Meridian, benefits the Spleen and Stomach; boiling and drinking is especially effective, and it pairs well with Chen Pi (Tangerine Peel) (Su Song). Releases the muscle layer, disperses wind-cold, moves Qi and expands the middle, resolves phlegm and benefits the Lungs, harmonizes Blood, warms the middle and stops pain, calms wheezing and calms the fetus, resolves fish and crab toxicity, and treats snake and dog bites (Li Shizhen). Eating leaves raw in soup kills various fish and meat toxins (Zhen Quan).
[Elucidation] Su Song said: To vent wind-toxins, use the stem alone, removing the nodes for best results.
Li Shizhen said: Zi Su (Purple Perilla) is an important medicine in recent times. Its pungent flavor enters the Qi level; its purple color enters the Blood level. Therefore, combined with Chen Pi (Tangerine Peel) and Sha Ren (Amomum Fruit), it moves Qi and calms the fetus; combined with Huo Xiang (Patchouli) and Wu Yao (Lindera Root), it warms the middle and stops pain; combined with Xiang Fu (Cyperus Rhizome) and Ma Huang (Ephedra), it induces sweating and releases the muscle layer; combined with Xiong Qiong (Sichuan Lovage Rhizome) and Dang Gui (Angelica Sinensis), it harmonizes and disperses Blood; combined with Mu Gua (Chaenomeles) and Hou Po (Magnolia Bark), it disperses dampness and resolves summerheat, treating cholera and podagra (gouty arthritis); combined with Jie Geng (Platycodon Root) and Zhi Ke (Aurantii Fructus), it benefits the diaphragm and expands the intestines; combined with Xing Ren (Apricot Seed) and Lai Fu Zi (Radish Seed), it resolves phlegm and calms wheezing.
However, long-term use leaks the body's true Qi.
Cheng Cong said: Zi Su (Purple Perilla) has a fragrant odor and a slightly pungent-sweet taste, possessing dispersing properties. Nowadays, people drink Zi Su Tang (Perilla Decoction) morning and night, which is of little benefit. Physicians say that aromatic herbs cause diseases among the wealthy and noble; this is one instance. For those with cold Spleen and Stomach, it often causes slippery diarrhea, usually unnoticed.
[Correction of Errors] Su Song said: Su treats chicken jia (abdominal mass), which is not recorded in *Ben Jing*. Southern Qi physician Chu Cheng treated Li Daonian who developed a jia (mass) from eating Bai Lun chicken eggs; he administered decoction of Su, causing the patient to vomit out a chickling and recover.
Li Shizhen said: According to *Nan Qi Shu*, what Chu Cheng used was Garlic, not Su. Likely due to the similarity of the characters, a transcription error occurred; Su Song lacked sufficient verification. See details under the entry for Garlic.
[Attached Prescriptions] Two old prescriptions, thirteen new ones.
Cold invasion with rebellious Qi: Zi Ye (Perilla Leaf) 3 liang, Chen Pi (Tangerine Peel) 4 liang, Wine 4 sheng. Boil to obtain 1.5 sheng, divide into two doses (*Zhou Hou Fang*).
Cold injury with incessant asthma: Use one handful of Chi Su (Red Perilla), Water 3 sheng. Boil to obtain 1 sheng, drink slowly in small amounts (*Zhou Hou*). For death-like state due to relapse after labor or diet: Boil Zi Ye (Perilla Leaf) to obtain 2 sheng of juice, drink it. Can also add Sheng Jiang (Fresh Ginger) and Dou Chi (Fermented Soybean) to boil and drink (*Zhou Hou*). Sudden hiccuping: Boil Xiang Su strongly, take 3 sheng at once, effective (*Qian Jin*). Cholera with fullness, unable to vomit or purge: Crush fresh Su, drink the juice, good. Dry Su decoction is also acceptable (*Zhou Hou Fang*).
Various hemorrhagic diseases: Zi Su (Purple Perilla) in any amount, place in a large pot, decoct with water until dry, remove dregs and boil into paste. Mix with powder of fried red beans to make pills the size of wutong seeds. Take 30-50 pills with wine each time, take regularly (*Dou Men Fang*). Golden wound bleeding incessantly: Mash tender Zi Su (Purple Perilla) leaves and Sang Ye (Mulberry Leaf) together, apply externally (*Yong Lei Qian Fang*).
Falls and bruises: Mash Zi Su (Purple Perilla), apply to the area. Wounds heal naturally (*Tan Ye Weng Shi Yan Fang*). Trauma with continuous bleeding: Dip aged Zi Su (Purple Perilla) leaves into the bleeding blood, mash and apply. Prevents pus formation and ensures healing without scars, very excellent (*Yong Lei Qian Fang*).
Mad dog bite: Chew Zi Su (Purple Perilla) leaves and apply (*Qian Jin Fang*).
Snake bite: Mash Zi Su (Purple Perilla) leaves and drink the juice (*Qian Jin Fang*).
Crab poisoning: Decoct Zi Su (Purple Perilla) and drink 2 sheng of juice (*Jin Gui Yao Lue*). Flying thread entering the eye causing blisters on the tongue: Chew Zi Su (Purple Perilla) leaves thoroughly and swallow with plain water (Wei Shi *De Xiao Fang*).
Breast abscess with swelling and pain: Decoct Zi Su (Purple Perilla) in water, drink frequently, and mash for external application (*Hai Shang Xian Fang*).
Rebellious Qi and shortness of breath: Zi Su Stem and Leaves 2 qian, Ren Shen (Ginseng) 1 qian. Water 1 zhong, decoct and drink (*Pu Ji Fang*).
Seeds
[Properties and Flavors] Pungent, Warm, Non-toxic.
[Indications] Descends Qi, dispels cold and warms the middle (*Bie Lu*). Treats rebellious Qi with cough and wheezing, cold qi, and damp-wind stagnation in the waist and legs. Grind into juice, cook with rice to make porridge, eat long-term, makes the body plump, white, and fragrant (Zhen Quan). Regulates the middle, benefits the five zang organs, stops cholera vomiting and regurgitation, tonifies deficiency and fatigue, makes the person robust, promotes urination and defecation, breaks masses, resolves five diaphragmatic obstructions, resolves phlegm and stops cough, moistens the Lungs and Heart (*Ri Hua*). Treats lung asthma and急促 breathing (Cheng Cong). Treats wind and regulates Qi, benefits the diaphragm and expands the intestines, resolves fish and crab toxicity.
[Elucidation] Tao Hongjing said: Su Zi (Perilla Seed) descends Qi and pairs well with Chen Pi (Tangerine Peel).
Li Shizhen said: Su Zi (Perilla Seed) has the same efficacy as the leaves. For dispersing wind-qi, use the leaves; for clearing and benefiting the upper and lower jiao, use the seeds.
[Attached Prescriptions] Three old prescriptions, six new ones.
Regulate Qi and promote bowel movement: Zi Su Zi (Perilla Seed) and Ma Zi Ren (Hemp Seed) in equal parts, mash thoroughly, filter with water to extract juice, cook with rice to make porridge (*Ji Sheng Fang*).
Treat wind, regulate Qi, promote bowel movement and expand the middle: Use 1 sheng of Zi Su Zi (Perilla Seed), lightly stir-fry and pound, place in a raw silk bag, soak in 3 dou of clear wine for three nights, drink in small amounts (*Sheng Hui*).
All types of cold qi: Zi Su Zi (Perilla Seed), Gao Liang Jiang (Galangal), Chen Pi (Tangerine Peel) in equal parts, honey-made pills the size of wutong seeds. Take 10 pills each time, with wine on an empty stomach (*Yao Xing Lun*).
Wind-dampness podagra (gouty arthritis): Same prescription as above. Wind-cold-damp bi syndrome, limb spasms, swollen feet unable to touch the ground: Use 2 liang of Zi Su Zi (Perilla Seed), crush. With 3 sheng of water, grind to extract juice, cook 2 he of japonica rice to make porridge, eat with scallion, pepper, ginger, and fermented soybean (*Sheng Hui Fang*). Diabetes transforming into edema, take this to eliminate water via urine: Use 3 liang of Zi Su Zi (Perilla Seed) (fried), 3 liang of Luo Bo Zi (Radish Seed) (fried), make into powder. Take 2 qian each time, decoct Sang Gen Bai Pi (Mulberry Root Bark) in water to administer, three times a day (*Sheng Ji Zong Lu*).
Nocturnal emission during sleep: 1 sheng of Su Zi (Perilla Seed). Roast, pound, and grind into powder, take with wine using a fang cun bi (square-inch spoon), twice a day (*Wai Tai Mi Yao*).
Crab poisoning: Decoct Zi Su Zi (Perilla Seed) and drink the juice (*Jin Gui Yao Lue*).
Rebellious Qi with cough and wheezing: Soak Zi Su Zi (Perilla Seed) in water, grind and filter for juice, cook with japonica rice to make porridge (*Jian Bian Fang*).
Ren (Recorded in the Upper Grade of *Bie Lu*)
[Correction] Transferred from the Vegetable Section to this section.
[Names] KT (pronounced 'yu'). KT (Tao Hongjing) Bai Su (White Perilla) (*Tu Jing*). Tao Hongjing said: Ren resembles Su, people in the East call it KT, because it looks like the character Su but without the grain radical. Su Song said: There are several types of Su: Shui Su (Water Perilla), Bai Su (White Perilla), Yu Su (Fish Perilla), Shan Yu Su (Mountain Fish Perilla). All belong to the Ren category.
[Collection and Explanation] *Bie Lu* says: Ren leaves, harvested in September, dried in the shade. Tao Hongjing said: Ren resembles Su, tall and stout, white, not very fragrant. Its seeds, when ground and mixed with rice to make congee, are very nourishing and delicious, descend Qi and tonify. Press its seeds for oil, boil daily, this is the oil used for coating silk and mixing lacquer today; it is also used for fasting diets, named Chong You (Heavy Oil). Meng Gong said: People often eat Ren leaves raw, so its seeds are less commonly used than Su. Chen Cangqi said: In Jiangdong, Ren seeds are used for oil; in the North, Hemp seeds are used for oil. Both oils can coat objects. If used for mixing lacquer, Ren oil is stronger. Kou Bing said: There is also Da Ren (Large Ren), resembling wild Ren, tall and stout. Leaves are double the size of small Ren, inedible. People collect its seeds to coat silk and linen, same as hemp seeds. When small Ren pods are nearly ripe, people harvest them to eat, very fragrant and delicious. Large Ren leaves are inedible. Su Song said: Bai Su (White Perilla) has square stems and round leaves, not purple, also very fragrant, fruits enter medicine. Yu Su (Fish Perilla) resembles Yinchen (Artemisia capillaris), large leaves and fragrant, people in Wu use it to boil fish, also named Yu . Those growing on mountain rocks are called Shan Yu Su (Mountain Fish Perilla), mainly treating dysentery with alternating remission and exacerbation, frequent urination and defecation. Dry powder, taken with rice water, effective. Meng Shen said: Can be steamed until cooked, dried in strong sun, chewed directly, pounded to eat like rice, can also be used for grain avoidance (fasting).
Leaves
[Properties and Flavors] Pungent, Warm, Non-toxic.
[Indications] Regulates the middle, removes foul odors (*Bie Lu*). Mash and apply for insect bites and male genital swelling (Chen Cangqi). Regulates Qi, moistens Lungs and Heart, nourishes skin, enhances complexion, resolves retained food, stops rebellious Qi cough, removes fox odor, applies to insect bites (*Ri Hua*).
[Attached Prescriptions] (Two old) Male and female genital swelling (Male: Mash fresh Ren leaves, mix with vinegar and seal. Female: Wrap in silk, insert internally, change 3-4 times. Meng Shen *Shi Liao*). Snake bite (Mash Ren leaves, mix with lard, apply thinly. Mei Shi Fang).
Seeds
[Properties and Flavors] Pungent, Warm, Non-toxic. (Meng Shen said: Also slightly depletes Qi. Overconsumption causes chest stuffiness.)
[Indications] Cough and wheezing, descends Qi, warms middle and tonifies body (*Bie Lu*). Eat raw, stops thirst and moistens Lungs. (Steam, dry, pound to eat like rice, tonifies middle and boosts Qi, unblocks vessels, fills essence) (Meng Shen). Stops cough (*Ri Hua*).