（《拾遗》）
【释名】鳖。
时珍曰∶《尔雅》云∶蕨，鳖也。菜名。陆佃《埤雅》云∶蕨初生无叶，状如雀足之拳
，又如人足之蹶，故谓之蕨。周秦曰蕨，齐鲁曰鳖，初生亦类鳖脚故也。其苗谓之蕨萁。
【集解】藏器曰∶蕨生山间。根如紫草。人采茹食之。
时珍曰∶蕨，处处山中有之。二、三月生芽，拳曲状如小儿拳。长则展开如凤尾，高三
、四尺。
其茎嫩时采取，以灰汤煮去涎滑，晒干作蔬，味甘滑，亦可醋食。其根紫色，皮内有白
粉，捣烂，再三洗澄。取粉作 KT ，荡皮作线食之，色淡紫，而甚滑美也。野人饥年掘
取，治造不精，聊以救荒，味即不佳耳。《诗》云∶陟彼南山，言采其蕨。陆玑谓其可以供
祭，故采之。然则蕨之为用，不独救荒而已。一种紫萁，似蕨有花而味苦，谓之迷蕨，初生
亦可食，《尔雅》谓之月尔，《三苍》谓之紫蕨。郭璞云∶花繁曰尔。紫蕨拳曲繁盛，故有月
尔之名。
萁及根
【气味】甘，寒，滑，无毒。诜曰∶久食，令人目暗、鼻塞、发落。又冷气人食之，多
腹胀。小儿食之，脚弱不能行。
思邈曰∶久食成瘕。
【主治】去暴热，利水道，令人睡（藏器）。补五脏不足，气壅经络筋骨间，毒瓦斯（孟
诜）。根烧灰油调，敷蛇、KT 伤（时珍。KT 音萧，虫名）。
【发明】藏器曰∶多食消阳气，故令人睡、弱人脚。四皓食芝而寿，夷齐食蕨而夭，固
非良物。干宝《搜神记》云∶郗鉴镇丹徒，二月出猎。有甲士折蕨一枝，食之，觉心中淡淡
成疾。后吐一小蛇，悬屋前，渐干成蕨。遂明此物不可生食也。
时珍曰∶蕨之无益，为其性冷而滑，能利水道，泄阳气，降而不升，耗人真元也。四皓
采芝而心逸，夷齐采蕨而心忧，其寿其夭，于蕨何与焉？陈公之言，可谓迂哉。然饥人濒死，
赖蕨延活，又不无济世之功。
【附方】新一。
肠风热毒∶蕨菜花焙，为末。每服二钱，米饮下。（《圣惠》）
（出自《本草拾遗》）
【释名】鳖。
李时珍说：《尔雅》中说：蕨，就是鳖。这是一种蔬菜名称。陆佃在《埤雅》中说：蕨刚长出时没有叶子，形状像雀鸟蜷曲的脚爪，又像人脚向前踢的样子，所以叫作“蕨”。周秦时期称为“蕨”，齐鲁地区称为“鳖”，是因为初生的嫩芽也像鳖脚的缘故。它的嫩苗称为“蕨萁”。
【集解】
陈藏器说：蕨生长在山地间。根茎像紫草一样。人们采集它的嫩芽食用。
李时珍说：蕨，各地山中都有生长。二、三月间生出嫩芽，拳曲状像小儿的拳头。长大后展开如凤凰的尾巴，高三四尺。
其嫩茎采摘后，用草木灰水煮沸以去除黏液和滑腻感，晒干后可作为蔬菜食用，味道甘甜滑润，也可以用醋拌食。其根呈紫色，皮内含有白色粉末，捣烂后经过多次洗涤沉淀。提取出的淀粉可制作成凉粉或面条等食品，颜色淡紫，非常滑润美味。野人在饥荒年份挖掘取用，因加工不精细，姑且用来救荒，味道就不太好了。《诗经》中说：“登上那南山，去采集蕨菜。”陆玑认为它可以用于祭祀，所以人们采集它。由此可见，蕨的作用不仅仅在于救荒。还有一种紫萁，外形像蕨但有花，味道苦，称为“迷蕨”，初生时也可食用，《尔雅》中称之为“月尔”，《三苍》中称之为“紫蕨”。郭璞说：花朵繁盛称为“尔”。紫蕨拳曲繁茂，所以有“月尔”这个名字。
（此处原文有插图标注：萁及根）
【气味】味甘，性寒，质滑，无毒。
孟诜说：长期食用，会导致视力模糊、鼻塞、脱发。又有冷气的人食用后，容易腹胀。小儿食用后，会出现腿脚无力不能行走的症状。
孙思邈说：长期食用会形成腹内结块（瘕）。
【主治】清除突发高热，通利水道，使人嗜睡（陈藏器观点）。补益五脏不足之气，疏通经络筋骨间的郁滞，解毒气（孟诜观点）。根部烧成灰后用油调和，敷治蛇咬伤及蠼螋（qú sū，一种昆虫）咬伤（李时珍补充。蠼螋音萧，虫名）。
【发明】
陈藏器说：多吃蕨会消耗阳气，所以使人嗜睡、腿脚软弱。商山四皓吃灵芝而长寿，伯夷、叔齐吃蕨菜而饿死，这固然说明蕨不是好东西。干宝《搜神记》记载：郗鉴镇守丹徒时，二月外出打猎。有一名士兵折断一枝蕨菜食用，觉得心中淡淡不适而成病。后来吐出一条小蛇，悬挂在屋前，逐渐干枯变成了蕨菜。于是明白这种植物不可生吃。
李时珍说：蕨菜无益，是因为其性质寒冷而滑利，能通利水道，泄耗阳气，药性降而不升，会耗损人的真元之气。四皓采食灵芝而心境安逸，伯夷、叔齐采食蕨菜而内心忧愁，他们的长寿与早夭，与蕨菜有什么关系呢？陈公（陈藏器）的说法，可以说是迂腐了。然而饥饿之人濒临死亡，依靠蕨菜延续生命，也不无济世之功。
(From *Bencao Shiyi* [Supplement to Materia Medica])
**[Names]** Bie (Turtle).
Li Shizhen states: The *Erya* says, "Jue is Bie." It is a vegetable name. Lu Tuan in the *Piya* says: When Jue first sprouts, it has no leaves; its shape resembles the curled claws of a sparrow or the kicking motion of a human foot, hence it is called "Jue." In the Zhou and Qin dynasties, it was called "Jue," while in the Qi and Lu regions, it was called "Bie," because the initial shoots also resemble turtle feet. Its young shoots are called "Jueqi" (Fern fronds).
**[Collection and Explanation]**
Chen Cangqi says: Jue grows in mountainous areas. The root resembles Zicao (Arnebiae Radix et Rhizoma / Purple Gromwell Root). People harvest its edible shoots.
Li Shizhen says: Jue grows in mountains everywhere. In the second and third lunar months, buds emerge, curled like a child's fist. As they grow, they unfurl like a phoenix's tail, reaching three to four chi in height.
The tender stems are harvested, boiled in lye water (ash water) to remove slime and mucilage, then sun-dried for use as a vegetable. They taste sweet and slippery, and can also be eaten with vinegar. The roots are purple, containing white starch within the skin. After pounding and washing repeatedly to settle the sediment, the extracted starch can be made into jelly-like foods or noodles. These are pale purple and very smooth and delicious. In famine years, rural people dig them up for survival; due to crude processing, the taste is inferior, but they serve merely to alleviate starvation. The *Book of Songs* states: "Ascending that southern mountain, there I gather the Jue." Lu Ji noted that it could be used for sacrifices, hence its collection. Thus, the utility of Jue extends beyond mere famine relief. There is a variety called Zi Qi (Osmunda japonica), which resembles Jue but has flowers and a bitter taste, known as "Mi Jue" (Confusing Fern). Its young shoots are also edible. The *Erya* calls it "Yue Er," and the *Sancang* calls it "Zi Jue" (Purple Fern). Guo Pu said: "Flowers in abundance are called 'Er'." Because the purple fern is curled and lush, it bears the name "Yue Er."
*(Illustration caption: Fronds and Roots)*
**[Properties and Flavor]** Sweet, Cold, Slippery, Non-toxic.
Meng Shen says: Long-term consumption causes dim vision, nasal congestion, and hair loss. Individuals with cold qi patterns who consume it often experience abdominal distension. Children who eat it may suffer from leg weakness and inability to walk.
Sun Simiao says: Long-term consumption leads to the formation of abdominal masses (Jia).
**[Therapeutic Actions]** Clears sudden heat, promotes urination, and induces sleepiness (according to Chen Cangqi). Tonifies deficiencies of the five zang organs, resolves stagnation in the meridians, sinews, bones, and joints, and detoxifies harmful substances (according to Meng Shen). The root, when burned to ash and mixed with oil, is applied topically to treat snakebites and bites from the earwig (Qusu) (added by Li Shizhen. Qusu sounds like Xiao, a type of insect).
**[Elucidation]**
Chen Cangqi says: Excessive consumption depletes yang qi, causing sleepiness and leg weakness. The Four White-Headed Elders lived long by consuming Lingzhi (Ganoderma lucidum), while Bo Yi and Shu Qi died young after eating Jue; this indeed suggests Jue is not a beneficial substance. Gan Bao’s *Sou Shen Ji* records: When Xi Jian governed Dantu, he went hunting in the second month. A soldier broke off a branch of Jue and ate it, feeling a vague discomfort that developed into illness. He later vomited a small snake, which hung before the house and gradually dried into a fern. This clarified that this plant should not be eaten raw.
Li Shizhen says: Jue offers no benefit because its nature is cold and slippery, promoting urination and draining yang qi. Its action descends rather than ascends, consuming the body's true yuan qi. The Four Elders consumed Lingzhi and felt at ease, while Bo Yi and Shu Qi consumed Jue and felt sorrowful; their longevity or early death had nothing to do with Jue itself. Chen Gong’s words can be considered pedantic. However, starving people on the brink of death rely on Jue to survive, demonstrating some merit in saving lives.
**[Attached Prescriptions]** One new prescription.
Intestinal Wind and Heat Toxin: Roast Jue flower heads until dry, grind into powder. Take two qian per dose, washed down with rice water. (From *Taiping Shenghui Fang*)