草豆蔻也，气味极辛，微香。此是对肉豆蔻而名之。若作果，则味不和。不知前人之
意，编入果部有何意义？性温而调散冷气，力甚速。花性热，淹置京师，然味不甚美，微苦
。必为能消酒毒，故为果。花干则色淡紫。
先朝西夏持师子来献，使人兼 葡萄遗州郡，比中国者皆相似。最难干，不干不可收
，仍酸澌不可食。李白所谓“胡人岁献葡萄酒”者是此。疮 不出，食之尽出。多食皆昏人
眼。波斯国所出，大者如鸡卵。
非覆盆也，自别是一种，虽枯败而枝梗不散。今人不见用此。即贾山策中所言者是此
。
覆盆子长条，四、五月红熟。秦州甚多，永兴、华州亦有。及时，山中人采来卖，
其味酸甘，外如荔枝，樱桃许大，软红可爱。失采，则就枝生蛆。益肾脏，缩小便，服之当
覆其溺器，如此取名。食之多热。收时，五六分熟便可采。烈日曝，仍须薄绵蒙之。今人取
汁作煎为果，仍少加蜜，或熬为稀汤，点服，治肺虚寒。采时着水，则不堪煎。
今先青州，次晋州，此二等可晒曝入药，益脾胃为佳。余只可充食用。又云，御枣甘
美轻脆，后众枣熟，以其甘，故多生虫。今人所谓扑落酥者是。又有牙枣，先众枣熟，亦甘
美，但微酸，尖长。此二等只堪啖，不堪收曝。今人将干枣去核，于铛锅中微火缓逼干为末
，量多少，入生姜末为汤，点服，调和胃气。又，将煮枣肉和治脾胃丸药，尤佳。又青州枣
去皮核，焙干为枣圈，达都下，为奇果。
草豆蔻，气味极其辛烈，带有微弱的香气。这是相对于肉豆蔻而言才称为“草”豆蔻的。如果把它当作水果，味道并不调和。我不明白前人的意图，将其编入果部究竟有什么意义？它的药性温和，能疏散冷气，作用非常迅速。其花的药性热，放置在京城时，虽然味道不是特别美味，略带苦味，但一定是因为能够消除酒毒，所以才被归为果品。花干燥后颜色呈淡紫色。
前朝西夏曾进献狮子，使者同时带来了葡萄赠送给各州郡，与中国本土的葡萄都很相似。这种葡萄最难晒干，如果不干透就无法收藏，而且会因酸腐而变得不可食用。李白诗句中提到的“胡人每年进献葡萄酒”指的就是这种葡萄。对于疮疡久不溃破的情况，食用它可以促使脓液全部排出。但多吃会损害视力。产自波斯国的葡萄，大的像鸡蛋一样。
（此处的描述）不是覆盆子，它是另一种植物，即使枯萎败坏，枝条和梗也不会散开。现在的人不再使用这种植物。这就是贾山策论中所提到的那种。
覆盆子生长长条状，四、五月间变红成熟。秦州产量很多，永兴、华州也有。到了时节，山里人采摘来售卖，味道酸甘，外形像荔枝，大小如樱桃，色泽软红可爱。如果错过采摘时机，果实就会在枝头生出蛆虫。它能补益肾脏，缩小便，服用之后应当覆盖住溺器（小便壶），因此得名。吃多了会让人体内生热。采收时，五六分熟就可以采摘了。烈日暴晒时，仍需用薄绵布遮盖它。现在的人取汁液熬制成膏作为果品，并少量加入蜂蜜，或者熬成稀汤点服，用于治疗肺虚寒证。如果在采摘时沾了水，就不适合用来熬制膏剂。
现在的青州枣和晋州枣，这两种可以晒干曝露用于入药，对脾胃有益是最好的。其余的只适合充作食用。又有说法称，御枣甘甜美味、质地轻脆，但在其他枣子成熟之后，因为它太甜，所以容易生虫。这就是现在人们所说的“扑落酥”。还有牙枣，比其他枣子先成熟，也甘甜美味，只是略带酸味，形状尖长。这两种只适合直接食用，不适合收藏晒干。现在的人将干枣去核，在铛锅中用微火慢慢逼干研成粉末，根据用量，加入生姜末煮成汤，点服，以调和胃气。另外，将煮熟的枣肉与治疗脾胃的丸药混合，效果尤其好。还有将青州枣去皮去核，焙干做成枣圈，运送到都城，被视为奇异的果品。
Grass Cardamom (Caodoukou, 草豆蔻) has an extremely pungent odor and flavor, with a faint fragrance. It is named "grass" cardamom in contrast to Nutmeg (Roudoukou, 肉豆蔻). If treated as a fruit, its flavor is not harmonious. I do not understand the intent of predecessors; what is the significance of compiling it into the Fruit Section? Its nature is warm and it disperses cold qi with great speed. The flower's nature is hot; when kept in the capital, although the taste is not particularly good and slightly bitter, it must be classified as a fruit because it can eliminate alcohol toxicity. Dried flowers appear pale purple.
In previous dynasties, Western Xia presented lions as tribute, and envoys also brought grapes to gift to various prefectures, which were similar to those in China. These grapes are the most difficult to dry; if not thoroughly dried, they cannot be stored and become sour and spoiled, making them inedible. This refers to the "Hu people annually presenting wine made from grapes" mentioned by Li Bai. When applied to sores that fail to suppurate, consuming it promotes complete discharge. However, excessive consumption damages vision. Grapes from Persia are large, resembling chicken eggs.
(This description) does not refer to Rubus chingii (Fupenzi, 覆盆子); it is a distinct species. Even when withered and decayed, its branches and stems remain intact. Currently, people do not use this plant. It is the one mentioned in Jia Shan's memorial.
Rubus chingii (Fupenzi, 覆盆子) grows on long vines, turning red and ripe in the fourth and fifth lunar months. It is abundant in Qinzhou Prefecture, and also found in Yongxing and Huazhou. At the proper time, mountain dwellers harvest and sell them. They taste sour and sweet, resemble lychees externally, are about the size of cherries, and have a soft, attractive red color. If harvesting is delayed, maggots will develop within the fruit on the branch. It benefits the Kidneys (Shen, 肾) and reduces urination; after taking it, one should cover the urinal, hence the name. Excessive consumption generates internal heat. Harvest when the fruit is 50-60% ripe. During sun-drying, cover with thin cotton cloth. Currently, people extract the juice to make pastes for confectionery, adding a small amount of honey, or boil them into thin soups to be taken point-wise, treating Lung deficiency-cold (Fei Xu Han, 肺虚寒). If water adheres to the fruit during harvesting, it is unsuitable for making pastes.
Currently, Zao (Jujube, 大枣) from Qingzhou and Jinzhou are the two varieties suitable for sun-drying for medicinal use, being best for benefiting the Spleen and Stomach (Pi Wei, 脾胃). Others are only suitable for dietary consumption. It is said that Imperial Jujubes are sweet, delicious, light, and crisp; however, after other jujubes ripen, due to their sweetness, they easily attract insects. This is what people now call "Pulosu". There are also "Tooth Jujubes," which ripen earlier than others, are also sweet and delicious but slightly sour, with a pointed, elongated shape. These two varieties are only suitable for direct consumption, not for storage and drying. Currently, people remove the pits from dried jujubes, slowly dry them over low heat in a pan until powdered, mix with ginger powder according to quantity, brew into a soup, and take point-wise to harmonize Stomach Qi. Additionally, mixing boiled jujube pulp with pills treating Spleen and Stomach disorders yields excellent results. Furthermore, Qingzhou jujubes are peeled, pitted, baked dry, formed into rings, and transported to the capital, regarded as rare delicacies.