味甘，寒，无毒。主消渴，热痹。
性寒，又云冷，补，下气，杂鲤鱼作羹，亦逐水。而性滑。服食家不可多啖也。（《新
修》二八二页，《大观》卷二十九，《政和》五一九页）
味酸，寒，无毒。主滑中散热。实∶主悦泽人面。一名天葵，一名繁露。
又名承露，人家多种之。叶惟可 ，性冷滑，人食之，为狗所啮作疮者，终身不瘥。
其
政和》五二一页）
味酸，平，无毒。主治积年恶疮不愈。五月五日日中采，干，用之当燔。
此菜人以作羹。五月五日采，曝干，烧作屑，治杂恶疮，有效。亦杂百草乍之，不必只
此
味辛，微温。主治 溺疮，多食令人气喘。
世传言食蕺不利人脚，恐由闭气故也。今小儿食之，便觉脚痛。（《新修》二八三页，《大
观》卷二十九，《政和》五二一页）
味辛，温，有毒。主散痈肿、 疮，除风邪，杀毒瓦斯。独子者，亦佳。归五脏。久食伤
人，损目明。五月五日采之。
今人谓葫为大蒜，谓蒜为小蒜，以其气类相似也。性最熏臭，不可食。世人作 以啖脍
肉，损性伐命，莫此之甚。此物唯生食，不中煮，用以合青鱼 食，令人发黄。取其条上子，
初种之，成独子葫；明年则复其本也。（《新修》二八四页，《大观》卷二十九，《政和》五一
七页）
味甘，性寒，无毒。主治消渴病（以多饮、多食、多尿、身体消瘦为特征的疾病），热痹（因热邪闭阻经络所致的关节红肿热痛）。
性寒，也有说法认为其性冷，具有补益作用，能降气，与鲤鱼一起煮羹，也能利水消肿。但其性质滑利。服食养生之人不可多吃。（《新修本草》第282页，《大观本草》卷二十九，《政和新修本草经》第519页）
味酸，性寒，无毒。主治滑泄中焦并散热。果实：主治使面色红润光泽。又名天葵，又名繁露。又名承露，民间多种植它。叶子只可食用，性质寒冷滑利，人吃了之后，如果被狗咬伤产生疮疡，终身不愈。（《政和新修本草经》第521页）
味酸，性平，无毒。主治多年不愈的恶疮。在五月五日正午时分采摘，晒干后使用，使用时应当烧成灰。这种菜人们用来做羹汤。在五月五日采摘，晒干，烧成灰烬，治疗各种恶疮，有效。也可以与其他百草混合使用，不一定只用这一种。
味辛，微温。主治溺疮（一种皮肤疮疡），多吃令人气喘。
世间传言吃蕺菜对脚不利，恐怕是因为阻滞气机的缘故。现在小孩吃了它，就感觉脚痛。（《新修本草》第283页，《大观本草》卷二十九，《政和新修本草经》第521页）
味辛，性温，有毒。主治消散痈肿、疮疡，祛除风邪，杀灭毒瓦斯。独头的较好。归入五脏。长期食用伤人，损害视力。在五月五日采摘。
现在的人称葫为大蒜，称蒜为小蒜，因为它们气味类别相似。性质最熏臭，不可食用。世人把它做成酱来配生肉片吃，损害本性伐害生命，没有比这更严重的了。此物只能生吃，不适合煮熟，用来配合青鱼一起吃，使人头发变黄。取其茎上的子，初次种植，长成独头葫；第二年则恢复其本来面目。（《新修本草》第284页，《大观本草》卷二十九，《政和新修本草经》第517页）
Taste is sweet, nature is cold, non-toxic. It primarily treats xiaoke (wasting-thirst syndrome characterized by excessive drinking, eating, urination, and emaciation) and re-bi (heat-bi syndrome characterized by redness, swelling, heat, and pain in joints due to obstruction by heat pathogens).
Its nature is cold; it is also said to be cold. It has a tonifying effect, directs qi downward, and when made into soup with carp, it can also promote water metabolism. However, its nature is slippery. Those who practice dietary therapy should not consume it in large quantities. (Xinxiu Bencao, p. 282; Daguan Bencao, Vol. 29; Zhenghe Bencao Jing, p. 519)
Taste is sour, nature is cold, non-toxic. It primarily treats loose stools in the middle jiao and dissipates heat. The fruit: primarily makes the face lustrous and radiant. Also known as Tiankui (Heavenly Dew), also known as Fanlu (Abundant Dew). Also known as Chenglu (Receiver of Dew); households often cultivate it. The leaves are edible only; their nature is cold and slippery. If a person eats them and subsequently develops sores from a dog bite, the sores will never heal. (Zhenghe Bencao Jing, p. 521)
Taste is sour, nature is neutral, non-toxic. It primarily treats chronic malignant sores that do not heal over many years. Harvest at noon on the fifth day of the fifth lunar month, dry them, and use them after burning. This vegetable is used by people to make soup. Harvested on the fifth day of the fifth lunar month, dried, burned to ash, it treats various malignant sores and is effective. It can also be mixed with other herbs; it does not have to be used alone.
Taste is pungent, slightly warm. It primarily treats niao-chuang (a type of skin sore/ulcer); excessive consumption causes asthma or panting.
It is rumored in the world that eating Jicai (Houttuynia cordata) is detrimental to the feet, likely due to obstructing qi flow. Now, children who eat it feel foot pain. (Xinxiu Bencao, p. 283; Daguan Bencao, Vol. 29; Zhenghe Bencao Jing, p. 521)
Taste is pungent, nature is warm, toxic. It primarily disperses carbuncles and sores, eliminates wind pathogens, and kills toxic vapors. Single-clove varieties are also good. It enters the five zang organs. Long-term consumption harms the body and damages visual acuity. Harvest on the fifth day of the fifth lunar month.
People today call garlic "Da Suan" (Large Garlic) and scallion/garlic "Xiao Suan" (Small Garlic) because their aromatic categories are similar. Its nature is extremely pungent and foul-smelling, and it should not be eaten. People in the world make it into sauce to eat with raw meat slices; this severely damages one's constitution and life force, nothing is worse than this. This substance can only be eaten raw, not cooked; when eaten with green fish, it causes yellowing of the hair. Take the seeds from the stems; if planted initially, they grow into single-clove garlic; the following year, they revert to their original form. (Xinxiu Bencao, p. 284; Daguan Bencao, Vol. 29; Zhenghe Bencao Jing, p. 517)