（音窘。《本经》上品）
【释名】筒桂（《唐本》）、小桂。
恭曰∶ 者，竹名。此桂嫩而易卷如筒，即古所用筒桂也。筒似 字，后人误书为 ，
习而成俗，
时珍曰∶今本草又作从草之菌，愈误矣。牡桂为大桂，故此称小桂。
【集解】《别录》曰∶ 桂生交趾、桂林山谷岩崖间。无骨，正圆如竹，立秋采之。
弘景曰∶交趾属交州，桂林属广州。《蜀都赋》云“ 桂临岩”是矣。
俗中不见正圆如竹者，惟嫩枝破卷成圆，犹依桂用，非真 桂也。《仙经》用 桂，云
三重者良，则明非今
时珍曰∶ 桂，叶似柿叶者是。详前桂下。《别录》所谓正圆如竹者，谓皮卷如竹筒。
陶氏误疑是木形如竹，反谓卷成圆者非真也。今人所栽岩桂，亦是 桂之类
似柿叶，亦有锯齿如枇杷叶而粗涩者，有无锯齿如栀子叶而光洁者。丛生岩岭间，谓之岩桂，
俗呼为木犀。其花有白者名银桂，黄者名金桂，红者名丹桂。有秋花者，春花者，四季花者，
逐月花者。其皮薄而不辣，不堪入药。惟花可收茗、浸酒、盐渍，及作香搽、发泽之类耳。
【发明】见前桂下。
时珍曰∶ 桂主治，与桂心、牡桂迥然不同。昔人所服食者，盖此类耳。
【正误】弘景曰∶《仙经》服食桂，以葱涕合和云母蒸化为水服之。
慎微曰∶《抱朴子》云∶桂可合竹沥饵之，亦可以龟脑和服之。七年能步行水上，长生
不死。赵佗子服桂二十年，足下生毛，日行五百里，力举千斤。《列仙传》云∶范蠡好食桂，
饮水卖
时珍曰∶方士谬言，类多如此，唐氏收入本草，恐误后人，故详记。
皮（三月、七月采）
【气味】辛，温，无毒。
【主治】百病，养精神，和颜色，为诸药先聘通使。久服轻身不老，面生光华，媚好常
如童子（《本经》）。
木犀花
【气味】辛，温，无毒。
【主治】同百药煎、孩儿茶作膏饼噙，生津辟臭化痰，治风虫牙痛。同麻油蒸熟，润发，
及作面脂（时珍）。
（音“窘”。《神农本草经》列为上品）
【释名】筒桂（出自《新修本草》）、小桂。
苏恭说∶ “菌”字，是竹子的名称。这种桂树枝条嫩软，容易卷曲成筒状，就是古代所用的筒桂。字形上，“筒”与“菌”相似，后人误写为“菌”，习以为常，成了习俗。
李时珍说∶ 现在的本草著作又写作草字头的“菌”，这就更加错误了。牡桂是大桂，所以这里称为小桂。
【集解】《名医别录》说∶ 菌桂生长在交趾、桂林的山谷岩石之间。没有木质的心材，形状正圆像竹子，立秋时节采收。
陶弘景说∶ 交趾属于交州，桂林属于广州。《蜀都赋》中说“菌桂临岩”指的就是这个。
世俗中见不到正圆像竹子那样的菌桂，只有嫩枝破开卷成圆形，仍然依照桂的用法使用，这不是真正的菌桂。《仙经》中使用菌桂，说三层皮的好，那么显然不是现在的……
李时珍说∶ 菌桂，叶子像柿树叶的是。详见前面“桂”条下的内容。《名医别录》所说的“正圆如竹”，是指树皮卷曲像竹筒。陶氏错误地怀疑它是树木形状像竹子，反而认为卷成圆形的不是真的。现在人们种植的岩桂，也是菌桂的一类。
岩桂叶子似柿叶，也有像枇杷叶那样有锯齿且粗糙涩手的，也有像栀子叶那样无锯齿且光洁的。丛生在岩石山岭间，称为岩桂，俗称木犀。它的花有白色的叫银桂，黄色的叫金桂，红色的叫丹桂。有秋天开花的，春天开花的，四季开花的，逐月开花的。它的皮薄且不辛辣，不能入药。只有花可以收集用来制茶、泡酒、盐渍，以及制作香粉涂抹、润发油之类。
【发明】详见前面“桂”条下。
李时珍说∶ 菌桂的主治功效，与桂心、牡桂截然不同。过去人们服用食用的，大概是这一类。
【正误】陶弘景说∶ 《仙经》中服食桂的方法，是用葱汁混合云母蒸化为水来服用。
陈慎微说∶ 《抱朴子》中说∶ 桂可以配合竹沥服用，也可以用龟脑调和服用。七年能在水上行走，长生不死。赵佗的儿子服用桂二十年，脚底长出毛，每天行走五百里，力气能举起千斤。《列仙传》说∶ 范蠡喜欢吃桂，喝水卖……
李时珍说∶ 方士们的荒谬言论，大多如此，唐氏将其收入本草，恐怕误导后人，所以详细记录在此。
皮（三月、七月采收）
【气味】辛，温，无毒。
【主治】治疗百病，滋养精神，调和面色，作为诸药的先导通使。长期服用能使身体轻健不老，面部产生光泽，美丽好色常常像童子一样（出自《神农本草经》）。
木犀花
【气味】辛，温，无毒。
【主治】同百药煎、孩儿茶一起制成膏饼含化，生津液，辟除口臭，化痰，治疗风虫牙痛。同麻油蒸熟后，可润泽头发，以及制作面脂（李时珍）。
(Jun Gui. Listed as a Superior Grade in the *Shennong Bencao Jing* [Classic of Materia Medica])
[Names] Tong Gui (Cinnamon Tube) (*Xinxiu Bencao* [Newly Revised Materia Medica]), Xiao Gui (Small Cinnamon).
Su Gong stated: "Jun" is the name for bamboo. This cinnamon is tender and easily rolls into a tube shape, which is the Tong Gui used in ancient times. The character "Tong" resembles "Jun"; later generations mistakenly wrote it as "Jun", and this became a common practice.
Li Shizhen stated: Current materia medica texts write it with the grass radical as "Jun", which is even more erroneous. Mu Gui is large cinnamon, hence this is called small cinnamon.
[Collection & Explanation] *Mingyi Bielu* [Record of Famous Physicians] states: Jun Gui grows in the valleys and rocky cliffs of Jiaozhi and Guilin. It lacks a woody core, is perfectly round like bamboo, and is harvested at the Start of Autumn.
Tao Hongjing stated: Jiaozhi belongs to Jiaozhou, and Guilin belongs to Guangzhou. The *Shudu Fu* [Rhapsody on Shu Capital] says "Jun Gui overlooks the rocks," referring to this.
In common practice, one does not see Jun Gui that is perfectly round like bamboo; only tender branches broken and rolled into circles are found, which are still used according to cinnamon methods, but they are not true Jun Gui. The *Xianjing* [Immortal Classic] uses Jun Gui, stating that those with three layers are good, thus clearly indicating it is not...
Li Shizhen stated: Jun Gui has leaves resembling persimmon leaves. See details under the previous entry for "Gui". What *Mingyi Bielu* meant by "perfectly round like bamboo" was that the bark rolls up like a bamboo tube. Tao erroneously suspected it referred to the tree trunk being shaped like bamboo, and wrongly claimed that rolled circular forms were not genuine. The rock cinnamon planted by people today is also a type of Jun Gui.
Rock cinnamon leaves resemble persimmon leaves; some have serrations like loquat leaves and are rough and astringent, while others lack serrations like gardenia leaves and are smooth and glossy. They grow in clusters on rocky ridges, called Rock Cinnamon, commonly known as Muxi. Its flowers include white ones named Yin Gui (Silver Cinnamon), yellow ones named Jin Gui (Golden Cinnamon), and red ones named Dan Gui (Red Cinnamon). There are varieties that flower in autumn, spring, throughout all four seasons, or monthly. Its bark is thin and non-pungent, making it unsuitable for medicinal use. Only the flowers can be collected for tea, wine infusion, salt pickling, and for making scented powders or hair oils.
[Elucidation] See details under the previous entry for "Gui".
Li Shizhen stated: The therapeutic indications of Jun Gui are completely different from those of Guixin (Cinnamon Heart) and Mu Gui. What ancients consumed and ingested was likely this type.
[Correction of Errors] Tao Hongjing stated: In the *Xianjing*, the method for consuming cinnamon involves mixing it with green onion juice and Yunmu (Cloud Mother/Mica), steaming it until transformed into water, and then drinking it.
Chen Shenwei stated: *Baopuzi* says: Cinnamon can be taken with Zhuli (Bamboo Juice), or mixed with Guinao (Turtle Brain) and ingested. After seven years, one can walk on water and achieve immortality. Zhao Tuo's son took cinnamon for twenty years, grew hair on his feet, walked five hundred li daily, and could lift a thousand jin. *Liexian Zhuan* [Biographies of Immortals] states: Fan Li loved eating cinnamon...
Li Shizhen stated: These are absurd claims by alchemists, mostly such like these. Tang's inclusion of them in the materia medica may mislead future generations, so I record them in detail here.
Bark (Harvested in March and July)
[Aroma and Flavor] Pungent, Warm, Non-toxic.
[Therapeutic Actions] Treats a hundred diseases, nourishes the spirit, harmonizes complexion, and acts as a pioneer messenger for various herbs. Long-term consumption lightens the body and prevents aging, causing the face to glow and remain beautiful and youthful like that of a child (*Shennong Bencao Jing*).
Muxi Flower (Osmanthus Flower)
[Aroma and Flavor] Pungent, Warm, Non-toxic.
[Therapeutic Actions] When made into paste cakes with Baiyaojian (Hundred Medicines Decoction) and Haiercha (Child Tea) and held in the mouth, it generates fluids, dispels bad breath, resolves phlegm, and treats wind-worm toothache. Steamed with Sesame Oil, it moisturizes hair and can be used to make facial cream (Li Shizhen).