即油麻叶也，陶隐居注亦曰胡麻叶也。胡地脂麻鹊色，子颇大。《日华子》云
“叶作汤沐，润毛发”，乃是。今人所取胡麻叶，以汤浸之，良久，涎出，汤遂稠黄色，妇
人用之梳发。由是言之，胡麻与白油麻，今之所谓脂麻者是矣。青 ，即其叶无疑。
海东来者最胜，大如莲实，出毛罗岛。其次出上郡、北地，大如豆，南地者子小，
去壳法∶取麻子，帛包之，沸汤中浸，汤冷出之，垂井中一夜，勿令着水，次日日中曝干，
就新瓦上 去壳，簸扬取仁，粒粒皆完。张仲景麻仁丸，是用此大麻子。
与胡麻一等，但以其色言之，比胡麻差淡，亦不全白。今人只谓之脂麻，前条已具
。炒熟乘热压出油，而谓之生油，但可点照。须再煎炼，方谓之熟油，始可食，复不中点照
。亦一异也。如铁自火中出而谓之生铁，亦此义耳。
即 是也，多食动脾风。今医家用以和药，糯与粟米作者佳，余不堪用。蜀黍米亦可
造。不思食人少食之，亦使脾胃气和。唐白乐天诗“一 胶牙 ”者，是此。
有绿、褐、黑三种，亦有大小两等。其大者出江浙、湖南北，黑小者生他处，今用
小者，力更佳。炒熟，以枣肉同捣之为麸，代粮。又治产后百病、血热，并中风疾痱，止痛
、背强口噤，但烦热、螈 若渴、身背肿、剧呕逆，大豆五升，急水淘净，无灰酒一斗，
熬豆令微烟出，倾入酒瓶中，沃之，经一日以上，服酒一升，取瘥为度。如素不饮酒，即量
多
少服。若口噤，即加独活半斤，微微椎破，同沃，仍增酒至一斗二斤。暑月旋作，恐酸坏。
又可 为腐，食之。
这就是油麻的叶子，陶隐居（陶弘景）在注释中也说这是胡麻叶。胡地出产的脂麻呈青色，种子相当大。《日华子》记载：“用叶子煮水洗澡，可以滋润头发”，这是正确的。现在人们所取的胡麻叶，用热水浸泡，很久之后，会有黏液渗出，使水变成稠厚的黄色，妇女用它来梳头。由此而言，胡麻与白油麻，就是现在所谓的脂麻。青（音同“青”），指的就是它的叶子，毫无疑问。
从海东（朝鲜半岛等地）运来的品质最好，大小像莲子一样，产自毛罗岛。其次产自上郡、北地，大小像豆子；南方产的种子较小。去壳的方法是：取麻子，用丝绸包裹，放入沸水中浸泡，待水冷却后取出，悬挂在井中一夜，不要让它们沾到水，第二天中午在阳光下晒干，放在新瓦上去壳，簸扬后取得仁，每一粒都完好无损。张仲景的麻仁丸，使用的就是这种大麻子。
与胡麻等级相同，只是从颜色来说，比胡麻稍淡，但也不完全是白色。现在人们只称它为脂麻，前文已经详细说明。炒熟后趁热压榨出油，称为生油，只能用来点灯照明。必须再次煎炼，才称为熟油，才可以食用，但不适合用来点灯。这也是一个不同之处。就像铁刚从火中出来称为生铁，也是这个道理。
这就是大豆，多吃会引发脾风（脾胃功能失调引起的风证）。现在的医生用药时用它来调和药性，用糯米和粟米制作的最佳，其他的都不堪使用。蜀黍米也可以酿造。对于食欲不振的人，少量食用它，也能使脾胃之气调和。唐代白居易的诗中提到“一饴胶牙”（一种粘牙的糖食），指的就是这个。
大豆有绿、褐、黑三种颜色，也有大小两个等级。大的产自江浙、湖南北地区，黑色的小豆产自其他地方，现在使用的是小豆，药效更好。炒熟后，与枣肉一起捣碎制成麸皮，代替粮食。又用于治疗产后各种疾病、血热，以及中风导致的瘫痪、止痛、背部僵硬、口噤不开等症状，只要伴有烦热、抽搐、口渴、身体背部肿胀、剧烈呕吐逆气，取大豆五升，急用水淘洗干净，用无灰酒一斗，熬煮豆子直到微微冒烟，倒入酒瓶中，注入酒液，经过一天以上，服用酒一升，以病愈为限度。如果平时不喝酒，就根据情况适量服用。如果是口噤不开，就加入独活半斤，轻轻敲破，一同注入酒液，并将酒量增加至一斗二斤。夏季现做现用，担心会变酸变质。也可以将其发酵制成腐乳食用。
This is the leaf of Sesamum indicum (oil sesame). Tao Hongjing (Tao Yinju) also noted in his commentary that it is the leaf of Hu Ma (Sesame). The sesame from the Hu region is greenish, and its seeds are quite large. *Ri Hua Zi* states: "Boiling the leaves for a bath moisturizes the hair," which is correct. The Hu Ma leaves used by people today are soaked in hot water; after a long time, mucus exudes, turning the water thick and yellowish, and women use it to comb their hair. From this, we can say that Hu Ma and Bai You Ma (white oil sesame) are what is now called Zhi Ma (Sesame). Qing Mai (Green Sesame), undoubtedly refers to its leaves.
Those imported from Haedong (the East Sea/Korean Peninsula) are the best quality, as large as lotus seeds, originating from Maoluo Island. Those from Shangjun and Beidi are next best, as large as beans; those from the southern regions have smaller seeds. The method for removing the husk is: take the sesame seeds, wrap them in silk, soak them in boiling water, remove them when the water cools, hang them in a well overnight without letting them touch water, dry them in the sun at noon the next day, remove the husks on a new tile, winnow to obtain the kernels, ensuring each grain remains intact. Zhang Zhongjing's Mahuang Wan (Cinnamon Twig Pill) uses these large sesame seeds.
It is of the same grade as Hu Ma, but in terms of color, it is slightly paler than Hu Ma, though not completely white. People today only call it Zhi Ma, as detailed in the previous section. When roasted until cooked and pressed while hot, the extracted oil is called Sheng You (Raw Oil), which can only be used for lighting lamps. It must be refined again to be called Shu You (Cooked Oil), which is edible but unsuitable for lighting. This is another difference. It is similar to iron taken directly from fire being called Sheng Tie (Raw Iron); the principle is the same.
This is Da Dou (Soybean). Excessive consumption can induce Pi Feng (Spleen Wind, a disorder related to spleen dysfunction). Physicians today use it to harmonize medicines; preparations made with Nuomi (Glutinous Rice) and Sumi (Millet) are superior, while others are unusable. Shushu Mi (Sorghum) can also be used for brewing. For those with poor appetite, consuming it in small amounts helps harmonize the Qi of the spleen and stomach. In the poem by Bai Juyi of the Tang Dynasty mentioning "Yi Yi Jiao Ya" (a sticky candy that adheres to teeth), this refers to soy-based products.
There are three colors: green, brown, and black, and two sizes. The larger ones come from Jiangzhe and Hunan/Hubei; the smaller black ones grow elsewhere. Currently, the smaller ones are used as they have better efficacy. Roasted and pounded together with jujube flesh to make bran, it can serve as a food substitute. It is also used to treat various postpartum diseases, blood heat, stroke-induced paralysis, pain relief, back stiffness, trismus (lockjaw), provided there is irritability, convulsions, thirst, swelling of the body and back, and severe vomiting. Take five sheng of Da Dou (Soybeans), wash them thoroughly with water, add one dou of wine without ash residue, boil the beans until slight smoke rises, pour into a wine bottle, and steep in the wine for more than a day. Drink one sheng of the wine until recovery. If the patient does not usually drink alcohol, administer according to tolerance. If trismus is present, add half a jin of Duhuo (Angelica Pubescens), gently crush it, steep together, and increase the wine to one dou and two jin. Prepare fresh during summer months to avoid souring. It can also be fermented into tofu products for consumption.