辛，平，甘寒，水洗净用。
凡用宜建兰叶。朱震亨所谓能散久积陈郁之气，甚有力者乃此也。又别一种药品不解何
故，
甘，平，温。水洗净，伏三黄、朱砂。
辛、甘，平。
甘、苦、辛，微温。防己为使。
兰草与泽兰同类而种有殊，俱生水旁下湿之地，但以茎圆节长而叶光有岐者为兰草。雷
所
辛，平，根叶同。即今绯菊花。
辛，微温。忌火亦忌日，去茎用叶及蕊。（长刀香薷上品也）
辛，温。去梗用叶按薄荷、水苏俱名之龙脑薄荷，二物同名也，今丛中薄荷有二种，其
名为龙脑薄荷者真也，
辛、甘，平，温。形如麦粒，宜入料食。
形如柏实，裂成八瓣，性热，不宜入食料，得酒良，炒黄用，得盐则入肾经。药肆所卖
多将施巳密实中截杂大 香，饰伪似真，施巳密有毒，其实杀人，用宜仔细辨之。
苦、辛，寒。三月采，伏硫黄。
辛，微温。五六月盛时采。
水苏方茎中虚，叶似藿香而微长，密齿面嫩，色青，对节生，气甚辛烈，六七月开花成
穗，
甘、微苦，平。忌火，去蒂，白术、枸杞根、桑白皮为使。
李濒湖曰∶本经言菊花味苦，别录言菊花味甘，诸家以甘者为菊，苦者为苦薏，惟宜甘
者入
惟甘菊一种可食
者尤良，据此二说则是菊类自有甘苦
名
苦薏者尔。
苦、辛，温，拣取净叶，扬去尘屑，入石臼杵捣熟，去渣滓，捣至如绵细软，谓之熟
若生艾灸火则伤人
干或瓦炕干，一研
按容斋随笔云∶艾难着力，若入白茯苓三五片同碾，即时可成细末，亦异也，然恐是艾
见制
气味辛，性平，味甘寒。用水洗净后使用。
凡药用宜选用建兰叶。朱震亨所说的能发散久积陈郁之气，效力很强的就是这种。又有一种药品不知什么原因，
气味辛、甘，性平。
气味甘、苦、辛，微温。以防己为使药。
兰草与泽兰同类但种植不同，都生长在水边低湿之地，只是以茎圆节长且叶光滑有歧出的为兰草。雷敩所
气味辛，微温。忌火烤也忌日晒，去茎只用叶和蕊。（这是长刀香薷的上品）
气味辛，温。去梗只用叶。按薄荷、水苏都称为龙脑薄荷，这两种药同名。现在丛生的薄荷有两种，其中名为龙脑薄荷的是真品。
气味辛、甘，性平，温。形状像麦粒，适宜放入食物中食用。
形状像柏树果实，裂成八瓣，性热，不适宜放入食物中，得酒则好，炒黄后使用，得盐则入肾经。药铺里卖的多数将施巳密实中间截断掺杂大香，装饰伪装似真品，施巳密有毒，实际上会杀人，使用时应仔细辨别。
气味辛，微温。五六月茂盛时采收。
水苏茎方形中空，叶似藿香而稍长，边缘细齿且嫩，颜色青，对节生长，气味非常辛烈，六七月开花成穗，
气味甘、微苦，平。忌火，去蒂，以白术、枸杞根、桑白皮为使药。
李濒湖说：《本经》言菊花味苦，《别录》言菊花味甘，各家认为甘味的是菊，苦味的是苦薏，只有甘味的适合入药。
只有甘菊一种可以食用，
尤其好的是这一种，根据这两种说法，则是菊类自有甘苦
名称
苦薏罢了。
气味苦、辛，温。拣取干净的叶，扬去尘屑，放入石臼中捣熟，去掉渣滓，捣至如棉絮般细软，称为熟艾。如果生艾艾灸火则会伤人。
晾干或用瓦片炕干，一研
按《容斋随笔》记载：艾难着力，如果加入白茯苓三五片一同碾磨，即时可成为细末，也很奇妙，然而恐怕是艾见制
Pungent, neutral, sweet and cold. Wash with water before use.
For medicinal use, Jianlan Ye (Jian Orchid Leaf) should be selected. As Zhu Zhenheng stated, this herb is very effective in dispersing long-standing stagnant qi. Another type of medicinal material, for unknown reasons,
Sweet, neutral, warm. Wash with water; used for fu-zhi (mineral processing) of Sanhuang (Three Yellows) and Zhusha (Cinnabar).
Pungent and sweet, neutral.
Sweet, bitter, and pungent, slightly warm. Fangji (Stephaniae Tetrandrae Radix) serves as the guiding herb.
Lancao (Orchid Herb) and Zelan (Agastache Herb) are of the same category but differ in cultivation; both grow in damp places near water. The distinction lies in Lancao having round stems, long nodes, and smooth leaves with lobes. Lei Xiao's
Pungent, neutral. The root and leaf are the same. This refers to the current Fei Juhua (Red Chrysanthemum).
Pungent, slightly warm. Avoid fire roasting and sun drying. Remove the stem and use only the leaves and stamens. (This is the superior grade of Changdao Xiangru / Long-knife Mosla Herb)
Pungent, warm. Remove the stalks and use only the leaves. According to Mint (Bohe) and Perilla Nankinensis (Shuisu), both are referred to as Longnao Bohe (Brain Mint); these two share the same name. Currently, there are two types of mint growing in clusters; the one named Longnao Bohe is the authentic variety.
Pungent and sweet, neutral and warm. Resembles wheat grains; suitable for culinary use.
Resembles cypress seeds, splitting into eight segments. It has a hot nature and is not suitable for food. It works well with wine; stir-fry until yellow before use. With salt, it enters the Kidney channel. Many items sold in pharmacies are counterfeit, made by cutting off the middle part of Shiyimi (likely a typo for a specific plant or substance, possibly referring to a toxic look-alike) and mixing it with large amounts of incense to mimic authenticity. Shiyimi is toxic and can be fatal; careful identification is required during use.
Bitter and pungent, cold. Harvest in March; process with sulfur (fu-lihuang).
Pungent, slightly warm. Harvest during the peak season of May and June.
Shuisu (Perilla Nankinensis) has square, hollow stems. The leaves resemble Huoxiang (Patchouli) but are slightly longer, with fine teeth and tender texture, green in color, growing opposite each other on the node. The aroma is very pungent. It flowers into spikes in June and July.
Sweet and slightly bitter, neutral. Avoid fire; remove the pedicel. Baizhu (Atractylodis Macrocephalae Rhizoma), Gouqigen (Lycii Radicis Cortex), and Sangbaipi (Mori Cortex) serve as guiding herbs.
Li Binhu stated: "Benjing" states that Chrysanthemum tastes bitter, while "Bielu" states it tastes sweet. Various schools consider the sweet variety as Ju (Chrysanthemum) and the bitter variety as Ku Yi (Bitter Mugwort-like flower). Only the sweet variety is suitable for medicinal use.
Only the sweet Chrysanthemum variety is edible.
The best among them is particularly good. Based on these two statements, it implies that within the Chrysanthemum genus, there are naturally sweet and bitter varieties, specifically the Ku Yi.
Bitter, pungent, and warm. Select clean leaves, winnow to remove dust and debris, pound thoroughly in a stone mortar, remove dregs, and continue pounding until soft and cotton-like. This is called cooked Ai Ye (Mugwort Leaf). If raw Ai Ye is used for moxibustion, it may harm the body.
Dry it or dry it on a tile. Grind it.
According to "Rongzhai Suibi": Ai Ye is difficult to grind finely. If three to five slices of Baifuling (Poria) are added during grinding, it quickly becomes a fine powder, which is quite remarkable. However, it is feared that this is due to the Ai Ye being processed/prepared.