（音械《别录》中品）
【释名】 子（音叫，或作荞者非）、 子（音钓）、火葱（《纲目》）、菜芝（《别录》）、
鸿荟（音会）。
时珍曰∶薤本文作KT ，韭类也。故字从韭，从 （音概），谐声也。今人因其根白，
呼为 子，江南人讹为 子。其叶类葱而根如蒜，收种宜火熏，故俗人称为火葱。罗愿云∶
物莫美于芝，故薤为菜芝。苏颂复附 子于蒜条，误矣。
【集解】《别录》曰∶薤生鲁山平泽。
恭曰∶薤是韭类。叶似韭而阔，多白而无实。有赤、白二种∶白者补而美，赤者苦而无
味。
颂曰∶薤处处有之。春秋分莳，至冬叶枯。《尔雅》云∶ ，山薤也。生山中，茎叶与
家薤相类，而根差长，叶差大，仅若鹿葱，体性亦与家薤同。今人少用。
宗 曰∶薤叶如金灯叶，差狭而更光。故古人言薤露者，以其光滑难伫之义。
时珍曰∶薤八月栽根，正月分莳，宜肥壤。数枝一本，则茂而根大。叶状似韭。韭叶
中实而扁，有剑脊。薤叶中空，似细葱叶而有棱，气亦如葱。二月开细花，紫白色。根如小
蒜，一本数颗，相依而生。五月叶青则掘之，否则肉不满也。其根煮食、 酒、糟藏、醋浸
皆宜。故《内则》云∶切葱、薤实诸醯以柔之。白乐天诗云酥暖薤白酒，谓以酥炒薤白投酒
中也。一种水晶葱，葱叶蒜根，与薤相似，不臭，亦其类也。按∶王祯《农书》云∶野薤俗
名天薤。生麦原中，叶似薤而小，味益辛，亦可供食，但不多有。即《尔雅》山薤是也。
薤白
【气味】辛、苦，温，滑，无毒。
好古曰∶入手阳明经。
颂曰∶薤宜去青留白，白冷而青热也。
诜曰∶发热病，不宜多食。三、四月勿食生者。
大明曰∶生食引涕唾。不可与牛肉同食，令人作症瘕。
【主治】金疮疮败。轻身，不饥耐老（《本经》）。归骨，除寒热，去水气，温中散结气。
作羹食，利病患。诸疮中风寒水气肿痛，捣涂之（《别录》）。煮食，耐寒，调中补不足，
止久痢冷泻，肥健人（《日华》）。治泄痢下重，能泄下焦阳明气滞（李杲。好古曰∶下重者，
气滞也。四逆散加此以泄气滞）。治少阴病厥逆泄痢，及胸痹刺痛，下气散血，安胎（时珍）。
心病宜食之。利产妇（思邈）。治女人带下赤白，作羹食之。骨哽在咽不去者，食之即下（孟
诜）。补虚解毒（苏颂）。白者补益，赤者疗金疮及风，生肌肉（苏恭）。与蜜同捣，涂汤火
伤，效甚速（宗 ）。温补，助阳道（时珍）。
【发明】弘景曰∶薤性温补，仙方及服食家皆须之，偏入诸膏用。不可生啖，荤辛为忌。
诜曰∶薤，白色者最好，虽有辛，不荤五脏。学道人长服之，可通神安魂魄，益气续筋
力。
颂曰∶白薤之白，性冷而补。又曰∶ 子，煮与蓐妇饮，易产。亦主香港脚。
时珍曰∶薤，味辛气温。诸家言其温补，而苏颂《图经》独谓其冷补。按∶杜甫《薤诗
》云∶束比青刍色，圆齐玉箸头。衰年关膈冷，味暖并无忧。亦言其温补，与经文相合。则
冷补之说，盖不然也。又按∶王祯云∶薤生则气辛，熟则甘美。种之不蠹，食之有益。
故学道人资之，老人宜之。然道家以薤为五荤之一，而诸氏言其不荤何耶？薛用弱《齐
谐志》云∶安陆郭坦兄，得天行病后，遂能大餐，每日食至一斛。五年，家贫行乞。一日大
饥，至一园，食薤一畦，大蒜一畦。便闷极卧地，吐一物如龙，渐渐缩小。有人撮饭于上，
即消成水，而病寻瘳也。按∶此亦薤散结、蒜消症之验也。
宗 曰∶薤叶光滑，露亦难伫。《千金》治肺气喘急方中用之，亦取其滑泄之义。
【附方】旧十五，新八。
胸痹刺痛∶张仲景栝蒌薤白汤∶治胸痹，痛彻心背，喘息咳唾短气，喉中燥痒，寸脉沉
迟，关脉弦数，不治杀人。用栝蒌实一枚，薤白半升，白酒七升，煮二升，分二服。《千金》
治胸痹，半夏薤白汤∶用薤白四两，半夏一合，枳实半两，生姜一两，栝蒌实半枚， 咀，
以白 浆三升，煮一升，温服，日三。《肘后》治胸痹，瘥而复发。薤根五升，捣汁饮之，
立瘥。 音在，酢浆也。
卒中恶死卒死，或先病，或平居寝卧奄忽而死，皆是中恶。以薤汁灌入鼻中，便省。（《肘
后》）。
霍乱干呕不止者∶以薤一虎口，以水三升，煮取一半，顿服。不过三作即已。（韦宙《独
行方》）。
奔豚气痛∶薤白捣汁饮之。（《肘后方》）。
赤痢不止∶薤同黄柏煮汁服之。（陈藏器）。
赤白痢下∶薤白一握，同米煮粥，日食之。（《食医心镜》）。
小儿疳痢∶薤白生捣如泥，以粳米粉和蜜作饼，炙熟与食。不过三两服。（杨氏《产乳》）。
产后诸痢∶多煮薤白食，仍以羊肾脂同炒食之。（《范汪方》）
妊娠胎动，腹内冷痛∶薤白一升，当归四两。水五升，煮二升，分三服。（《古今录验》）。
郁肉脯毒∶杵薤汁，服二、三升良。（葛洪方）。
疮犯恶露，甚者杀人∶薤白捣烂，以帛裹煨极热，去帛敷之，冷即易换。亦可捣作饼，
以艾灸之，热气入疮，水出即瘥也。（《梅师方》）。
手指赤色，随月生死∶以生薤一把，苦酒煮熟，捣烂涂之，愈乃止。（《肘后方》）。
疥疮痛痒∶煮薤叶，捣烂涂之。（同上）
灸疮肿痛∶薤白一升，猪脂一斤。切，以苦酒浸一宿，微火煎三上三下，去滓涂之。（《梅
师方》）。
手足 疮∶生薤一把，以热醋投入，以封疮上取效。（《千金》）。
毒蛇螫伤∶薤白捣敷。（徐王方）。
虎犬咬伤∶薤白捣汁一升饮之，并涂之。日三服，瘥乃止。（葛洪方）。
诸鱼骨哽∶薤白嚼柔，以绳系中，吞到哽处，引之即出。（同上）。
误吞钗 ∶取薤白曝萎，煮熟勿切，食一大束，钗即随出。（葛洪方）。
目中风肿作痛∶取薤白截断，安膜上令遍。痛作复为之。（《范汪方》）。
咽喉肿痛∶薤根醋捣敷肿处。冷即易之。（《圣济》）。
【附录】蓼荞（《拾遗》）
藏器曰∶味辛，温，无毒。主霍乱腹冷胀满，冷气攻击，腹满不调，产后血攻胸膈刺痛，
服之。生平泽，其苗如葱、韭。
时珍曰∶此亦山薤之类，方名不同耳。
（音同“械”，载于《名医别录》中品）
【释名】薤子（音同“叫”，也有写作“荞”的，这是错误的）、藠头（音同“钓”）、火葱（出自《本草纲目》）、菜芝（出自《名医别录》）、鸿荟（音同“会”）。
李时珍说：薤字原本写作“韮”，是韭菜一类。所以字形从“韭”，从“介”（音同“概”），属于谐声字。现在的人因为它的根是白色的，称它为“藠子”，江南人误传为“荞子”。它的叶子像葱而根像蒜，种植时适宜用火熏烤处理，所以俗人称为火葱。罗愿说：没有比“芝”更美好的事物了，所以把薤称为菜芝。苏颂又把藠子附在蒜的条目下，这是错误的。
【集解】《名医别录》说：薤生长在鲁山的平原地带。
陶弘景（注：原文“恭”指苏恭，此处依上下文修正为苏恭或泛指前人，但根据后文“颂曰”、“宗 曰”，此处“恭曰”应指苏恭）说：薤是韭菜一类。叶子像韭菜但更宽，白色部分多而没有种子。有赤、白两种：白色的补益且味道美，红色的味苦且无味。
苏颂说：薤到处都有生长。春秋两季分株移栽，到了冬天叶子枯萎。《尔雅》说：“薤，山薤也。”生长在山中，茎叶与家养薤相似，但根稍长，叶稍大，形状仅像鹿葱，体性和性质也与家薤相同。现在人很少使用。
陈承说：薤叶像金灯草的叶子，稍窄而且更光滑。所以古人说“薤露”，是因为它表面光滑难以停留露珠的意思。
李时珍说：薤在八月栽种根茎，正月分株移栽，适宜肥沃的土壤。几枝长在一棵上，则长得茂盛且根部肥大。叶片形状像韭菜。韭菜叶中间实心且扁平，有剑脊状的棱；薤叶中间空心，像细葱叶但有棱，气味也像葱。二月开细小的花，紫白色。根像小蒜，一棵上有好几颗，相互依靠生长。五月叶子青绿时挖掘，否则肉质不饱满。它的根煮食、泡酒、糟藏、醋浸都适宜。所以《礼记·内则》说：切碎的葱和薤实放在各种醋里来软化食物。白居易的诗说“酥暖薤白酒”，意思是用酥油炒薤白投入酒中。有一种水晶葱，葱叶蒜根，与薤相似，但没有臭味，也是薤的一类。按：王祯《农书》说：野薤俗名叫天薤。生长在麦田原野中，叶子像薤但较小，味道更加辛辣，也可以食用，但不多见。就是《尔雅》所说的山薤。
【气味】辛、苦，温，滑，无毒。
李好古说：归入手阳明大肠经。
苏颂说：薤宜去掉青色部分保留白色部分，因为白色性冷而青色性热。
马志（大明）说：生吃会引起流鼻涕和唾液增多。不可与牛肉同吃，使人产生症瘕（腹内结块）。
【主治】治疗金疮（金属利器造成的创伤）溃烂。轻身，不感到饥饿并能抗衰老（出自《神农本草经》）。归入骨髓，去除寒热，消除水气，温暖中焦，消散结气。做成羹汤食用，对病人有利。各种疮疡受风寒水气引起的肿痛，捣碎外敷（出自《名医别录》）。煮食，能抵御寒冷，调和脾胃，补益不足，止住久痢和冷泻，使人体肥壮健壮（出自《日华子本草》）。治疗泄痢伴有的里急后重，能疏泄下焦阳明经的气滞（李杲认为：里急后重，是气滞的表现。四逆散加入此药以泄气滞）。治疗少阴病出现的四肢厥逆、泄痢，以及胸痹刺痛，下气散血，安胎（李时珍）。心脏有病适宜食用。利于产妇（孙思邈）。治疗妇女赤白带下，做成羹汤食用。骨刺卡在咽喉不去除的，吃它就下去了（孟诜）。补虚解毒（苏颂）。白色的补益，红色的治疗金疮及风邪，生肌肉（苏恭）。与蜂蜜一起捣碎，涂在烫伤火烧伤处，效果很快（陈承）。温补，助阳道（李时珍）。
【发明】陶弘景说：薤性温补，仙方及服食养生之家都需要它，特别用于各种膏药中。不可生吃，荤辛为禁忌。
孟诜说：薤，白色的是最好的，虽然有辛味，但不刺激五脏。修道之人长期服用，可以通神安魂，益气续筋力。
苏颂说：白薤的白色，性冷而补。又说：藠头，煮给产后妇女喝，容易生产。也主要治疗脚气病。
李时珍说：薤，味辛气温。各家都说它温补，而苏颂《图经》唯独说它是冷补。按：杜甫《薤诗》说：“束比青刍色，圆齐玉箸头。衰年关膈冷，味暖并无忧。”也是说它温补，与经文相合。那么冷补的说法，大概是不对的。又按：王祯说：薤生时气味辛辣，熟时甘甜美味。种植不生虫蛀，食用有益处。所以修道之人依赖它，老人适宜吃它。然而道家把薤列为五荤之一，而各家说它不荤，为什么呢？薛用弱《齐谐志》说：安陆郭坦的哥哥，得流行病后，突然能吃很多，每天吃到一斛。五年后，家里贫穷去乞讨。一天非常饿，到一个园子里，吃了一畦薤，一畦大蒜。便极度胸闷躺在地，吐出一个像龙一样的东西，渐渐缩小。有人把饭撒在上面，就消成水，而病随即痊愈了。按：这也是薤散结、蒜消症积的验证啊。
陈承说：薤叶光滑，露水也难以停留。《千金方》治疗肺气喘急的方剂中使用它，也是取其滑利泄下的含义。
【附方】旧方十五个，新方八个。
胸痹刺痛：张仲景栝蒌薤白汤：治疗胸痹，疼痛放射到心背，喘息咳唾短气，喉咙干燥发痒，寸脉沉迟，关脉弦数，不治会致死。用栝蒌实一枚，薤白半升，白酒七升，煮取二升，分两次服用。《千金方》治疗胸痹，半夏薤白汤：用薤白四两，半夏一合，枳实半两，生姜一两，栝蒌实半枚，切碎，用白浆三升，煮取一升，温服，每日三次。《肘后备急方》治疗胸痹，病愈后复发。薤根五升，捣汁饮用，立即痊愈。“酢”音在，即醋浆。
卒中恶死卒死，或先有病，或平时睡觉忽然死亡，都是中恶。用薤汁灌入鼻中，人就苏醒。（《肘后备急方》）。
霍乱干呕不止者：用一把薤，加水三升，煮取一半，一次服完。不超过三次就好了。（韦宙《独行方》）。
小儿疳痢：薤白生捣如泥，用粳米粉和蜜做成饼，烤熟给吃。不超过两三服。（杨氏《产乳》）。
妊娠胎动，腹内冷痛：薤白一升，当归四两。水五升，煮取二升，分三次服用。（《古今录验》）。
疮犯恶露，严重的杀人：薤白捣烂，用布包裹煨至极热，去掉布敷在患处，冷了即更换。也可以捣成饼，用艾灸之，热气进入疮口，出水即痊愈。（《梅师方》）。
手指赤色，随月亮盈亏生死：用生薤一把，苦酒煮熟，捣烂涂之，好了才停止。（《肘后方》）。
灸疮肿痛：薤白一升，猪脂一斤。切碎，用苦酒浸泡一夜，微火煎三次，去渣涂之。（《梅师方》）。
手足 疮：生薤一把，用热醋投入，封在疮上取效。（《千金》）。
虎犬咬伤：薤白捣汁一升饮之，并涂之。每日三次，好了才停止。（葛洪方）。
诸鱼骨哽：薤白嚼软，用绳子系在中间，吞到卡住的地方，拉出来即出。（同上）。
误吞钗 ：取薤白晒萎，煮熟不要切，吃一大束，钗即随粪便排出。（葛洪方）。
目中风肿作痛：取薤白截断，安在眼皮上令遍。痛发作再为之。（《范汪方》）。
【附录】蓼荞（《拾遗》）
(Phonetically "Xie", listed in the Middle Grade of *Bie Lu*)
[Names] Xiezi (phonetically "Jiao", sometimes incorrectly written as "Qiao"), Jiaotou (phonetically "Diao"), Huocong (Fire Onion, from *Bencao Gangmu*), Caizhi (Vegetable Mushroom, from *Bie Lu*), Honghui (phonetically "Hui").
Li Shizhen states: The character for Xie originally was written as "Jiu" (a type of leek), belonging to the leek family. Thus, the character consists of the radical "Jiu" and the phonetic component "Jie" (phonetically "Gai"), forming a phono-semantic compound. Nowadays, people call it "Jiaoz" because of its white root, and people in Jiangnan mispronounce it as "Qiaoz". Its leaves resemble scallions while its roots resemble garlic. It is suitable to be planted using fire-smoking methods, hence commonly known as Fire Onion. Luo Yuan stated: Nothing is more beautiful than "Zhi" (mushroom/fungus), thus Xie is called Vegetable Zhi. Su Song erroneously appended Jiaoz to the entry for Garlic, which is incorrect.
[Collection and Explanation] *Bie Lu* states: Xie grows in the flat marshes of Lushan.
Su Gong states: Xie is a type of leek. The leaves resemble those of leeks but are broader, predominantly white, and produce no seeds. There are two varieties: red and white. The white variety is nourishing and delicious, while the red variety is bitter and tasteless.
Su Song states: Xe grows everywhere. It is transplanted in spring and autumn, and the leaves wither in winter. *Erya* states: "Xie refers to Mountain Xie." It grows in mountains; its stems and leaves are similar to domestic Xie, but the roots are slightly longer and leaves slightly larger, resembling Deer Onion (*Lycoris squamigera*). Its nature and properties are also the same as domestic Xie. It is rarely used nowadays.
Chen Cheng states: Xie leaves resemble those of Golden Lantern (*Physalis alkekengi*), being narrower and smoother. Hence, when ancients mentioned "Xie Dew," it implied that the surface is too smooth for dew to stay.
Li Shizhen states: Xie roots are planted in August, and transplanted in clumps in January. It thrives in fertile soil. When several shoots grow from one root, they become lush and the roots enlarge. The leaf shape resembles leeks. Leek leaves are solid, flat, and have a sword-like ridge; Xie leaves are hollow, resemble thin scallion leaves but have ridges, and have a scent similar to scallions. Small flowers bloom in February, purple-white in color. The roots resemble small garlic cloves, with several bulbs growing together on one base. They should be harvested in May when the leaves are green; otherwise, the flesh will not be full. The roots can be boiled, soaked in wine, preserved in bran, or pickled in vinegar. Thus, *Li Ji - Neize* states: "Cut scallions and Xie fruits into various vinegars to tenderize food." Bai Juyi's poem says "Butter-warmed Xie White in Wine," meaning stir-frying Xie White with butter and adding it to wine. There is a variety called Crystal Scallion, with scallion leaves and garlic-like roots, similar to Xie but odorless, also belonging to this category. According to Wang Zhen's *Nongshu*: Wild Xie is commonly called Tianxie. It grows in wheat fields; its leaves are smaller than Xie, and the taste is spicier. It is edible but rare. This is the Mountain Xie mentioned in *Erya*.
Xie Bai (The White Root of Xie)
[Flavor and Properties] Pungent, Bitter, Warm, Slippery, Non-toxic.
Li Haogu states: Enters the Hand-Yangming Large Intestine Meridian.
Su Song states: For Xie, one should remove the green parts and keep the white parts, as the white part is cold-natured while the green part is hot-natured.
Meng Shen states: Patients with fever should not eat much. Do not consume raw Xie in March and April.
Ma Zhi (Da Ming) states: Eating raw Xie induces rhinorrhea and sialorrhea. It should not be eaten with beef, as it may cause zhijia (abdominal masses).
[Indications] Treats infected wounds (Jinchuang). Lightens the body, prevents hunger, and promotes longevity (*Shennong Bencao Jing*). Nourishes the bones, eliminates chills and fever, removes fluid retention, warms the middle jiao, and dissipates stagnation. Made into soup, it benefits patients. For swelling and pain caused by wind-cold-fluid retention in various sores, crush and apply externally (*Bie Lu*). Boiled and eaten, it resists cold, harmonizes the middle, tonifies deficiency, stops chronic dysentery and cold diarrhea, and strengthens the body (*Rihua Bencao*). Treats tenesmus in dysentery by draining qi stagnation in the lower jiao Yangming meridian (Li Gao notes: Tenesmus is due to qi stagnation; add this to Sini San to drain stagnation). Treats jue-ni (cold extremities) and dysentery in Shaoyin disease, as well as chest bi (obstruction) with stabbing pain, directs qi downward, disperses blood stasis, and calms the fetus (Li Shizhen). Beneficial for heart conditions. Benefits postpartum women (Sun Simiao). Treats leukorrhea (red and white discharge) in women; eat as soup. If fish bones are stuck in the throat, eating it helps expel them (Meng Shen). Tonifies deficiency and detoxifies (Su Song). The white variety tonifies; the red variety treats wounds and wind, promoting flesh regeneration (Su Gong). Crushed with honey and applied to burns/scalds yields rapid results (Chen Cheng). Warms and tonifies, aids yang function (Li Shizhen).
[Elucidation] Tao Hongjing states: Xie is warm and tonifying. It is required in immortal prescriptions and dietary regimens, especially in ointments. It should not be eaten raw; pungent aromatics are contraindicated.
Meng Shen states: The white variety of Xie is best. Although pungent, it does not irritate the five zang organs. Long-term consumption by Daoist practitioners can spirit clarity, calm the soul, boost qi, and strengthen tendons and sinews.
Su Song states: The whiteness of Bai Xie indicates a cold nature yet tonifying effect. Also states: Jiaotou, when boiled and given to postpartum women, facilitates delivery. It also primarily treats beriberi.
Li Shizhen states: Xie is pungent and warm. While most sources describe it as warm-tonifying, Su Song's *Tujing* uniquely describes it as cold-tonifying. According to Du Fu's poem "On Xie": "Bound like green fodder, round as jade chopsticks. In old age, with cold joints and diaphragm, its warm flavor brings no worry." This confirms its warm-tonifying nature, aligning with classic texts. Thus, the claim of cold-tonification is likely incorrect. Furthermore, Wang Zhen stated: Raw Xie is pungent, cooked Xie is sweet and delicious. It resists insect damage when planted and is beneficial when eaten. Hence, Daoists rely on it, and elders should eat it. However, Daoism lists Xie as one of the Five Pungents (Wuxin), yet others say it is not pungent. Why? Xue Yongruo's *Qixie Zhi* records: Guo Tan's brother from Anlu, after recovering from an epidemic, could eat huge amounts, up to one hu daily. After five years of poverty, he begged for food. One day, starving, he ate a patch of wild Xie and a patch of garlic in a garden. He felt extreme chest oppression, lay down, and vomited a dragon-like object that shrank. Someone sprinkled rice on it, which dissolved into water, and his illness healed. This verifies Xie's ability to dissipate nodules and garlic's ability to resolve masses.
Chen Cheng states: Xie leaves are smooth, making dew difficult to retain. It is used in *Qianjin Fang* for treating lung asthma and急促 breathing, utilizing its slippery and draining properties.
[Attached Prescriptions] Fifteen old prescriptions, eight new ones.
Chest Bi with Stabbing Pain: Zhang Zhongjing's Gualou Xiebai Tang: Treats Chest Bi, pain radiating to the heart and back, wheezing, coughing, shortness of breath, dry/itchy throat, deep-slow pulse at Cun, string-taut-numerous pulse at Guan. Untreated, it can be fatal. Use one Gualou fruit, half sheng of Xie Bai, seven sheng of white wine. Decoct to two sheng, divide into two doses. *Qianjin Fang* Banxia Xiebai Tang for Chest Bi: Use four liang of Xie Bai, one he of Banxia, half liang of Zhishi, one liang of Shengjiang, half a Gualou fruit. Coarsely powder, decoct in three sheng of sour juice to one sheng. Take warm, three times daily. *Zhouhou* prescription for recurrent Chest Bi: Five sheng of Xie root, crush and extract juice, drink immediately for cure. "Cu" sounds like "Zai," meaning vinegar juice.
Sudden Death from Evil Qi: Whether preceded by illness or occurring suddenly during sleep, this is "Zhong E" (Struck by Evil). Pour Xie juice into the nostrils to revive the patient (*Zhouhou*).
Cholera with Persistent Dry Heaving: Take a handful of Xie, boil in three sheng of water until reduced by half. Drink in one dose. Will cease within three doses. (Wei Zhou, *Duxing Fang*).
Ben Tun Qi Pain: Crush Xie Bai, extract juice, and drink (*Zhouhou Fang*).
Persistent Red Dysentery: Boil Xie with Huangbo, extract juice, and drink (Chen Cangqi).
Red and White Dysentery: Take a handful of Xie Bai, cook with rice to make porridge, eat daily (*Shiyi Xinjing*).
Pediatric Gan Dysentery: Crush raw Xie Bai into paste, mix with glutinous rice flour and honey to make cakes, grill and feed. Three to two doses suffice. (Yang Shi, *Chanru*).
Postpartum Various Dysenteries: Boil and eat plenty of Xie Bai, stir-fried with sheep kidney fat (*Fan Wang Fang*).
Pregnancy Fetal Movement with Cold Abdominal Pain: One sheng of Xie Bai, four liang of Danggui. Decoct in five sheng of water to two sheng, divide into three doses. (*Gujin Luyan*).
Poison from Stale Meat/Jerky: Crush Xie, extract juice, take two to three sheng. Good result. (Ge Hong's Formula).
Sores Infected with Miasma/Blood Stasis, Severe Cases Fatal: Crush Xie Bai, wrap in cloth, heat thoroughly, remove cloth and apply to sore. Change when cool. Alternatively, make into a cake, apply, and moxibustion. Heat enters the sore, water drains out, and it heals. (*Mei Shi Fang*).
Red Fingers, Worsening/Waxing with Moon Phases: Take a handful of raw Xie, boil in vinegar, crush, and apply. Stop when healed. (*Zhouhou Fang*).
Scabies with Pain and Itch: Boil Xie leaves, crush, and apply. (Ibid.)
Swelling and Pain from Moxibustion Sores: One sheng of Xie Bai, one jin of pig lard. Slice, soak in vinegar overnight, simmer gently three times, strain, and apply. (*Mei Shi Fang*).
Hand/Foot Ulcers: Take a handful of raw Xie, pour hot vinegar over it, and apply to the ulcer for effect. (*Qianjin*).
Venomous Snake Bite: Crush Xie Bai and apply. (Xu Wang Fang).
Tiger/Dog Bite: Crush Xie Bai, extract one sheng of juice, drink and apply. Three times daily until healed. (Ge Hong's Formula).
Fish Bones Stuck in Throat: Chew Xie Bai soft, tie a string around it, swallow to the obstruction site, and pull out. (Ibid.)
Accidentally Swallowing Hairpins: Sun-dry Xie Bai until withered, cook without cutting, eat a large bundle, and the hairpin will be expelled. (Ge Hong's Formula).
Wind-Stroked Eyes with Swelling and Pain: Cut Xie Bai, place on eyelids evenly. Repeat if pain recurs. (*Fan Wang Fang*).
Sore Throat and Swelling: Crush Xie root with vinegar, apply to swollen area. Change when cool. (*Shengji Zonglu*).
[Appendix] Liaojiao (*Shiyi*)
Chen Cangqi states: Pungent, Warm, Non-toxic. Treats cholera with cold abdominal distension, attacking cold qi, irregular abdominal fullness, and postpartum blood attacking chest/diaphragm causing stabbing pain. Consumed. Grows in flat marshes; seedlings resemble scallions and leeks.
Li Shizhen states: This is also a type of Mountain Xie, merely differing in name.