（《本经》下品）
【校正】自草部移入此。
【释名】鹿豆（郭璞）、KT 豆（音劳。亦作 ）、野绿豆。
时珍曰∶豆叶曰藿，鹿喜食之，故名。俗呼KT 豆，KT 、鹿音相近也。王磐《野
菜谱》作野绿豆。《尔雅》云∶ （音卷），鹿藿也。其实 （音纽）。即此。
【集解】《别录》曰∶鹿藿生汶山山谷。
弘景曰∶方药不用，人亦无识者。但葛苗一名鹿藿。
恭曰∶此草所在有之。苗似豌豆，而引蔓长粗。人采为菜，亦微有豆气，山人名为鹿豆
也。
保升曰∶鹿豆可生啖。五月、六月采苗，晒干之。
郭璞注《尔雅》云∶鹿豆叶似大豆，蔓延生，根黄而香。是矣。
时珍曰∶鹿豆即野绿豆，又名KT 豆，多生麦地田野中。苗叶似绿豆而小，引蔓生，
生、熟皆可食。三月开淡粉紫花，结小荚。其子大如椒子，黑色。可煮食，或磨面作饼蒸食。
【气味】苦，平，无毒。
【主治】蛊毒，女子腰腹痛不乐，肠痈瘰 ， 疡气（《本经》）。
止头痛（梁简文《劝医文》）。
（音狄。宋《嘉 》）
【校正】原自草部移入谷部，今复移入此。
【释名】灰涤菜（《纲目》）、金锁夭。
时珍曰∶此菜茎叶上有细灰如沙，而枝叶翘 ，故名。梁简文帝《劝医文》作灰 菜，
俗讹为灰条菜。《雷公炮炙论》谓之金锁夭。
【集解】藏器曰∶灰 生于熟地。叶心有白粉，似藜。但藜心赤茎大，堪为杖，入药不
如白 也。其子炊为饭，香滑。
时珍曰∶灰 ，处处原野有之。四月生苗，茎有紫红线棱。叶尖有刻，面青背白。茎心、
嫩叶背面皆有白灰。为蔬亦佳。五月渐老，高者数尺。七、八月开细白花。结实簇簇如球，
中有细子，蒸曝取仁，可炊饭及磨粉食。《救荒本草》云∶结子成穗者味甘，散穗者微苦，
生墙下、树下者不可用。
【修治】 曰∶灰 即金锁夭，叶扑蔓翠上，往往有金星，堪用。若白青色者，是忌女
茎，不中用也。若使金锁夭，茎高二尺五、六寸为妙。若长若短，皆不中使。凡用勿令犯水，
去根晒干，以布拭去肉毛令尽，细锉，焙干用之。
时珍曰∶妓女茎即地肤子苗，与灰 茎相似而叶不同，亦可为蔬。
详见本条。
茎叶
【气味】甘，平，无毒。
【主治】恶疮，虫、蚕、蜘蛛等咬，捣烂和油敷之。亦可煮食。作汤，浴疥癣风瘙。烧
灰纳齿孔中，杀虫 。含漱，去甘疮。以灰淋汁，蚀息肉，除白癜风、黑子、面 ，着肉作
疮（藏器）。
【附方】新一。
疔疮恶肿∶野灰 菜叶烧灰，拨破疮皮，唾调少许点之，血出为度。（《普济》）
子仁
【气味】甘，平，无毒。
【主治】炊饭磨面食，杀三虫（藏器）。
（收录于《神农本草经》下品）
【校正】从草部移入此部。
【释名】鹿豆（郭璞称）、藜豆（音劳，也写作“䕡”）、野绿豆。
李时珍说：豆类的叶子称为“藿”，鹿喜欢食用它，所以得名。俗称为藜豆，“藜”与“鹿”读音相近。王磐在《野菜谱》中称之为野绿豆。《尔雅》记载：“䕡”（音卷），就是鹿藿。它的果实叫“纽”（音纽）。指的就是这种植物。
【集解】《名医别录》说：鹿藿生长在汶山山谷。
陶弘景说：方药中不使用，人们也不认识它。只有葛的嫩苗有一个名字叫鹿藿。
苏恭说：这种草到处都有。幼苗像豌豆，但藤蔓生长得又长又粗。人们采摘作为蔬菜，也有淡淡的豆味，山里人称之为鹿豆。
郑保升说：鹿豆可以生吃。五月、六月采集幼苗，晒干保存。
郭璞注释《尔雅》说：鹿豆叶子像大豆，蔓延生长，根黄色且有香味。这是正确的。
李时珍说：鹿豆就是野绿豆，又名藜豆，多生长在麦田和田野中。幼苗和叶子像绿豆但较小，蔓生，生吃或熟吃都可以。三月开淡粉紫色的花，结小荚果。种子像花椒粒大小，黑色。可以煮食，或者磨成面粉做饼蒸食。
【气味】苦味，性平，无毒。
【主治】蛊毒，女子腰腹痛且心情抑郁不乐，肠痈瘰疬，疡气（出自《神农本草经》）。
止头痛（出自梁简文帝《劝医文》）。
（音狄。宋代《嘉祐本草》）
【校正】原从草部移入谷部，现在重新移回此处。
【释名】灰涤菜（《本草纲目》）、金锁夭。
李时珍说：这种菜的茎叶上有细灰如沙，枝叶向上翘起，所以得名。梁简文帝《劝医文》中写作灰藋菜，俗误传为灰条菜。《雷公炮炙论》称之为金锁夭。
【集解】孟诜说：灰藋生长在肥沃的土地上。叶子中心有白粉，形状像藜。但是藜的中心是红色的，茎粗壮，可以做拐杖，入药不如白藋好。它的子实蒸熟后当饭吃，香甜滑润。
李时珍说：灰藋，各地原野都有。四月生苗，茎有紫红色的棱线。叶尖有锯齿，正面青色背面白色。茎心、嫩叶背面都有白灰。作为蔬菜也很好。五月逐渐老化，高的可达数尺。七、八月开细小的白花。果实簇拥如球，里面有细小的种子，蒸晒后取仁，可以做饭及磨粉食用。《救荒本草》说：结籽成穗状的味甘，散穗状的微苦，生长在墙下、树下的不可用。
【修治】李当之说：灰藋即金锁夭，叶片扑在翠绿的藤蔓上，往往有金星斑点，可以使用。如果是白青色的，那是忌女茎，不能使用。如果使用金锁夭，茎高二尺五、六寸最为适宜。无论长短，都不适合使用。凡是用它，不要让它沾水，去掉根部晒干，用布擦拭去除绒毛，切碎，焙干后使用。
李时珍说：妓女茎即地肤子的幼苗，与灰藋茎相似但叶子不同，也可以作为蔬菜。详见本条目。
茎叶
【气味】甘味，性平，无毒。
【主治】恶疮，被虫、蚕、蜘蛛等咬伤，捣烂混合油敷患处。也可以煮食。做成汤剂，洗浴疥癣风瘙。烧成灰纳入齿孔中，杀虫。含漱，去除甘疮。用灰淋出的汁液，腐蚀息肉，去除白癜风、黑痣、面皯，使附着在肉上的疮疡（孟诜记载）。
【附方】新增一方。
疔疮恶肿：将野灰藋菜叶烧成灰，挑破疮皮，用唾液调和少许点涂，以出血为度。（出自《普济方》）
子仁
【气味】甘味，性平，无毒。
【主治】蒸饭磨粉食用，杀灭三虫（孟诜记载）。
(Recorded in the Lower Grade of *Shennong Bencao Jing*)
[Correction] Transferred from the Herb Section to this section.
[Names] Lu Dou (as named by Guo Pu), Li Dou (pronounced "Lao", also written as "䕡"), Wild Green Bean.
Li Shizhen stated: The leaves of legumes are called "Huo" (broad bean leaves). Deer favor eating them, hence the name. It is commonly known as Li Dou, where "Li" and "Lu" (deer) have similar pronunciations. Wang Pan referred to it as Wild Green Bean in his *Wild Vegetable Recipe*. *Erya* states: "Quan" (pronounced "Juan") is Lu Huo (Deer Vetch). Its fruit is called "Niu" (pronounced "Niu"). This refers to this plant.
[Collection and Explanation] *Bielu* (New Records of Materia Medica) states: Lu Huo grows in the valleys of Wenshan.
Tao Hongjing stated: It is not used in prescriptions, and people do not recognize it. Only the young shoots of Pueraria lobata (Kudzu) are also called Lu Huo.
Su Gong stated: This herb is found everywhere. The seedlings resemble pea plants but grow long, thick vines. People harvest them as vegetables; they have a slight bean aroma, and mountain dwellers call them Lu Dou.
Zheng Baosheng stated: Lu Dou can be eaten raw. Collect the seedlings in May and June, and sun-dry them.
Guo Pu, annotating *Erya*, said: The leaves of Lu Dou resemble those of soybeans, growing by spreading vines, with yellow, fragrant roots. This is correct.
Li Shizhen stated: Lu Dou is the same as Wild Green Bean, also known as Li Dou. It grows abundantly in wheat fields and open country. The seedlings and leaves are like green beans but smaller, growing on vines. Both raw and cooked forms are edible. In March, it bears pale pink-purple flowers and small pods. The seeds are the size of peppercorns and black. They can be boiled for food or ground into flour to make steamed cakes.
[Aroma and Flavor] Bitter, neutral in nature, non-toxic.
[Indications] Gu poison (parasitic disease), lower abdominal pain and melancholy in women, intestinal abscesses, scrofula, and Yang Qi disorders (*Shennong Bencao Jing*).
Stops headache (from Emperor Jianwen of Liang's *Advice to Physicians*).
(Pronounced "Di". Song Dynasty *Jiayou Bencao*)
[Correction] Originally transferred from the Herb Section to the Grain Section, now moved back here.
[Names] Hui Di Cai (Ash Washing Vegetable, from *Bencao Gangmu*), Jin Suo Yao (Golden Lock Young Shoot).
Li Shizhen stated: The stems and leaves of this vegetable have fine ash-like sand on them, and the branches and leaves curl upwards, hence the name. Emperor Jianwen of Liang's *Advice to Physicians* wrote it as Hui Xiao Cai, which was colloquially mispronounced as Hui Tiao Cai. *Leigong Paozhi Lun* calls it Jin Suo Yao.
[Collection and Explanation] Meng Shen stated: Hui Xiao grows in fertile lands. The center of the leaf has white powder and resembles Chenopodium album (Lamb's quarters). However, Chenopodium has a red center and thick stems suitable for walking sticks, whereas its medicinal value is inferior to Bai Xiao (White Amaranth). Its seeds, when steamed as rice, are fragrant and smooth.
Li Shizhen stated: Hui Xiao is found in fields and wild areas everywhere. Seedlings emerge in April; the stems have purple-red ridges. The leaf tips are serrated, green on the front and white on the back. The stem heart and the undersides of tender leaves are covered in white ash. It is excellent as a vegetable. By May, it becomes tough, reaching several feet in height. In July and August, it bears small white flowers. The fruits cluster like balls, containing tiny seeds. After steaming and drying, the kernels can be used for cooking rice or grinding into flour. *Jiu Huang Bencao* states: Those forming dense spikes are sweet in taste; those with scattered spikes are slightly bitter. Those growing under walls or trees should not be used.
[Processing] Li Dangzhi stated: Hui Xiao is Jin Suo Yao. When the leaves lie upon green vines, they often show golden star-like spots, indicating usability. If white-green in color, it is Ji Nü Jing (Amaranthus manihot), which is unusable. For Jin Suo Yao, stems two chi five cun to six cun high are ideal. Stems of any other length are unsuitable. Do not let it touch water during processing. Remove roots, sun-dry, wipe off all fuzz with cloth, finely chop, and bake dry before use.
Li Shizhen stated: Ji Nü Jing is the seedling of Kochia scoparia (Summer Cypress), which resembles Hui Xiao stems but differs in leaves; it can also be used as a vegetable. See details under this entry.
Stems and Leaves
[Aroma and Flavor] Sweet, neutral in nature, non-toxic.
[Indications] Malignant sores, bites from insects, silkworms, spiders, etc. Mash and apply mixed with oil. Can also be boiled for food. Decocted as a bath for tinea, pruritus, and wind-rash. Burned to ash and inserted into tooth cavities to kill parasites. Used as a mouthwash to remove Gan Chuang (gum ulcers). Ash-infused water can cauterize polyps, remove vitiligo, black moles, facial acne, and crusts adhering to flesh (Meng Shen).
[Attached Prescriptions] One new prescription.
Ding Chuang (Furuncle) and malignant swelling: Burn the leaves of wild Hui Xiao vegetable to ash. Pierce the sore skin, mix a small amount of ash with saliva, and apply. Stop when blood appears (*Puji Fang*).
Seed Kernels
[Aroma and Flavor] Sweet, neutral in nature, non-toxic.
[Indications] Steamed as rice or ground into flour for consumption; kills three types of parasites (Meng Shen).