既已言之五谷，又当取用菜蔬。
葱主头疼堪发散，通大小肠，白可安胎止痛。韭补肾虚益元阳，温中下气，子收梦泄遗
精。
葱，味辛温无毒。韭，味辛温微酸无毒。葱韭皆不可多食，昏人精神，又不可与蜜同食
捣汁止头疼，喘嗽风痰莱菔子。酒煎喷痘体，自然红润说胡荽。
莱菔，即萝卜也。味甘辛无毒，根脑及嫩叶俱可食。煮熟消食和中下气，去痰癖，肥健
人。胡荽，味辛温无毒，消谷通心窍，补五脏不足，利大小便，辟邪秽。
白冬瓜去躁烦止渴，白芥子宽胸膈痰拘。
冬瓜，味甘微寒无毒，治淋利小便，除热散痈，通小肠醒脾，用子中仁尤良。白芥子，
味辛温无毒，青白紫数种，惟芥子粗大色白者入药。除冷气，攻反胃，治上气。
妇人产难好催生，滑脏利泄冬葵子。霍乱转筋心腹痛，减烦却暑羡香薷。
冬葵子，味甘寒无毒，处处有之，其子是秋种，覆养经冬至春作子，故谓冬之葵子。除
寒热，治疳用根。香薷，味辛微寒无毒，下气除烦热，消肿止渴。
发病生虫又败阳，便是芸薹菜。生疮长痼精神损，少吃茄子儿。
芸薹菜，味辛温有毒，不宜多食，败损阳气，生腹中长虫，主破症瘕，通血除丹毒，消
乳痈。茄子，有紫白二种，味甘寒，性冷不宜多食。茄根煎汤，洗冻疮；蒂烧灰，治肠风。
芥，味辛温无毒，下气除劳，兼治头痛。
马齿苋散血敷疮敷火丹，杀虫磨翳。草繁缕发背疮疡丹风起，烂捣堪涂。
马齿苋，处处有之，味酸寒无毒，止渴攻血痢，磨眼翳，利便难。草繁缕，味酸平无毒，
名鸡肠菜。
消痰定喘宽膨，当求苏叶。风气头疼发散，切要薄荷。
紫苏，味辛温无毒，叶紫色而气香者佳。消痰下气开胃用叶；风气头疼发散用茎；宽喘
急治咳嗽用子。薄荷，味辛苦温无毒，发汗消食宽胀，除霍乱伤寒，可发散。
饴糖敛汗建中，补虚羸不小。神曲养脾进食，使胃气有余。
饴糖，味甘微温无毒，以糯米煮粥，候冷入麦 ，澄清再熬成饴糖，以净器盛贮。夏天
澄沉井中，免令酸，诸米可作饴，惟糯米者入药，止渴消痰治嗽。神曲，味甘大暖，消食下
气。
调理产人，去瘀生新犹用醋。通行血脉，助添药势酒同涂。
醋，一名苦酒，治痈除症，消疽退肿。酒，味苦甘辛，大热有毒，辟恶除邪破症结。
香豉本食中之物，医伤寒切不可无。
淡豆豉，味苦寒无毒，治头痛发汗，止痢解热，以酒浸捣烂，患脚敷之良。
不揣愚衷而作赋，是为药性之斤铢。揣，量度也。
既然已经论述了五谷，接下来应当选取蔬菜来使用。
葱能主治头痛，具有发散作用，能通利大小肠，白色部分可以安胎止痛。韭菜能补肾虚、益元阳，温中下气，其种子可治疗梦遗滑精。
葱，味道辛、温，无毒。韭菜，味道辛、温、微酸，无毒。葱和韭菜都不可多吃，否则会使人精神昏沉；另外也不可与蜂蜜同食。捣汁服用可止头痛，酒煎后喷洒于痘疮体表，可使痘色自然红润，这是说胡荽（香菜）。
莱菔，就是萝卜。味道甘、辛，无毒，根部和嫩叶都可以食用。煮熟后能消食和中、下气，去除痰癖，使人体肥健。胡荽，味道辛、温，无毒，能消谷食、通心窍，补五脏不足，利大小便，辟除邪秽之气。
冬瓜，味道甘、微寒，无毒，治疗淋证、利小便，除热散痈，通小肠、醒脾，用其中的种子仁效果最好。白芥子，味道辛、温，无毒，有青、白、紫等多种，只有颗粒粗大、颜色白的芥子入药。能除冷气，攻治反胃，治疗上气咳逆。
冬葵子能治疗妇人产难、好催生，滑利脏腑、促进排泄；香薷能治疗霍乱转筋、心腹痛，减少烦闷、驱除暑热。
冬葵子，味道甘、寒，无毒，各地都有，它的种子是秋天播种，覆盖养护经过冬天到春天结籽，所以称为冬葵子。能除寒热，用根部治疗疳积。香薷，味道辛、微寒，无毒，能下气除烦热，消肿止渴。
芸薹菜，味道辛、温，有毒，不宜多吃，会败损阳气，导致腹中生虫，主要破症瘕积聚，通血除丹毒，消乳痈。茄子，有紫、白两种，味道甘、寒，性冷不宜多吃。茄根煎汤，洗冻疮；茄蒂烧成灰，治疗肠风便血。
马齿苋能散血、敷疮、敷火丹，杀虫、磨眼翳。草繁缕能发背疮疡丹风，烂捣后可涂抹。
马齿苋，各地都有，味道酸、寒，无毒，止渴、攻治血痢，磨眼翳，利小便困难。草繁缕，味道酸、平，无毒，名叫鸡肠菜。
消痰定喘、宽膨满，应当寻求苏叶。风气引起的头痛需要发散，切要用薄荷。
紫苏，味道辛、温，无毒，叶子紫色且气味香的为佳。消痰下气开胃用叶子；风气头痛发散用茎；宽喘急、治咳嗽用种子。薄荷，味道辛、苦、温，无毒，发汗、消食、宽胀，除霍乱伤寒，可发散。
饴糖能敛汗、建中，补虚羸效果不小。神曲能养脾进食，使胃气有余。
饴糖，味道甘、微温，无毒，用糯米煮粥，待冷加入麦蘖，澄清后再熬成饴糖，用干净的容器盛放储存。夏天将其沉入井水中，以免变酸。各种米都可作饴，只有糯米做的入药，能止渴、消痰、治嗽。神曲，味道甘、大暖，消食下气。
醋，一名苦酒，治疗痈肿、除症积，消疽退肿。酒，味道苦、甘、辛，大热有毒，辟恶除邪、破症结。
淡豆豉，味道苦、寒，无毒，治疗头痛、发汗，止痢解热，用酒浸透捣烂，敷患脚效果好。
不揣冒昧写下这首赋，是为了阐述药性的轻重权衡。揣，意为量度。
Since the five grains have already been discussed, vegetables should now be selected for use.
Cong (Scallion) primarily treats headache and has a dispersing action; it unblocks the Large and Small Intestines, and its white part can calm the fetus and relieve pain. Jiu (Chinese Chive) tonifies Kidney deficiency and benefits Primordial Yang, warms the Middle and directs Qi downward; its seeds treat nocturnal emission and spermatorrhea.
Cong: Pungent, Warm, non-toxic. Jiu: Pungent, Warm, slightly sour, non-toxic. Neither Cong nor Jiu should be consumed in excess, as this will cloud the spirit. Additionally, they should not be eaten with honey. Crushing them to extract juice stops headache; decocting with wine and spraying on the body surface of smallpox makes the lesions naturally ruddy—this refers to Hu Su (Coriander).
Lai Fu (Radish): Also known as Luobo. Sweet, Pungent, non-toxic. The root and tender leaves are edible. When cooked, it aids digestion, harmonizes the Middle, directs Qi downward, removes phlegm-stagnation, and promotes robustness. Hu Su: Pungent, Warm, non-toxic. It aids grain digestion, opens the Heart orifices, supplements deficiencies of the Five Zang organs, promotes urination and defecation, and expels noxious influences.
Bai Dong Gua (White Winter Melon) eliminates restlessness and thirst; Bai Jie Zi (White Mustard Seed) expands the chest and diaphragm, resolving phlegm constriction.
Dong Gua: Sweet, Slightly Cold, non-toxic. It treats strangury, promotes urination, clears heat, dissipates abscesses, unblocks the Small Intestine, and awakens the Spleen. Using the kernel of its seed is particularly effective. Bai Jie Zi: Pungent, Warm, non-toxic. There are green, white, and purple varieties, but only the coarse, white seeds are used medicinally. It dispels cold qi, attacks retroflexion of the stomach (fan wei), and treats upper-jiao Qi rebellion.
Dong Kui Zi (Malva Seeds) facilitate difficult childbirth and promote delivery, lubricating the viscera to facilitate excretion; Xiang Ru (Mosla Herb) treats cholera with muscle cramps, heart and abdominal pain, reducing vexation and dispelling summer-heat.
Dong Kui Zi: Sweet, Cold, non-toxic. Found everywhere; the seeds are sown in autumn, covered and nurtured through winter until spring when they form seeds, hence called "Winter Malva." It dispels cold and heat; the root is used to treat infantile malnutrition (gan ji). Xiang Ru: Pungent, Slightly Cold, non-toxic. It directs Qi downward, dispels vexation and heat, reduces swelling, and stops thirst.
Yun Tai Cai (Rapeseed) causes disease, generates parasites, and damages Yang Qi. Qie Zi (Eggplant) causes sores, aggravates chronic conditions, and damages the spirit; it should be eaten sparingly.
Yun Tai Cai: Pungent, Warm, toxic. Not suitable for excessive consumption as it damages Yang Qi and causes intestinal parasites. It primarily breaks up mass accumulations (zheng jia), unblocks blood, eliminates erysipelas, and resolves breast abscesses. Qie Zi: Has purple and white varieties. Sweet, Cold, cold-natured, not suitable for excessive consumption. Decoction of eggplant roots washes frostbite; ash from the stem calyx treats intestinal wind (blood in stool).
Jie Cai (Mustard Greens): Pungent, Warm, non-toxic. Directs Qi downward, relieves fatigue, and also treats headache.
Ma Chi Xian (Purslane) scatters blood, applies to sores and fire-erysipelas, kills parasites, and grinds away cornea opacity. Cao Fan Lv (Stellaria Media) treats back carbuncles and skin diseases; when mashed, it is suitable for topical application.
Ma Chi Xian: Found everywhere. Sour, Cold, non-toxic. Stops thirst, treats bloody dysentery, grinds away eye opacity, and facilitates difficult urination. Cao Fan Lv: Sour, Neutral, non-toxic, also named Ji Chang Cai.
To resolve phlegm, stabilize panting, and relieve distension, seek Su Ye (Perilla Leaf). To disperse Wind-Qi causing headache, Mint (Bo He) is essential.
Zi Su (Purple Perilla): Pungent, Warm, non-toxic. Leaves that are purple and fragrant are best. Use leaves to resolve phlegm, direct Qi downward, and open the appetite; use stems to disperse Wind-Qi and treat headaches; use seeds to relieve wheezing and treat coughs. Bo He (Mint): Pungent, Bitter, Warm, non-toxic. Promotes sweating, aids digestion, relieves distension, treats cholera and cold damage, and has dispersing properties.
Yi Tang (Malt Sugar) consolidates sweat and builds the Middle, significantly supplementing deficiency and emaciation. Shen Qu (Medicated Leaven) nourishes the Spleen, promotes food intake, and ensures surplus Stomach Qi.
Yi Tang: Sweet, Slightly Warm, non-toxic. Made by boiling glutinous rice into porridge, adding Mai Ya (Sprouted Hordeum) after cooling, clarifying, and reheating into malt sugar, stored in clean vessels. In summer, submerge in a well to prevent souring. Various grains can make malt sugar, but only that made from glutinous rice enters medicine; it stops thirst, resolves phlegm, and treats coughs. Shen Qu: Sweet, Great Warmth. Aids digestion and directs Qi downward.
To regulate postpartum women, removing stasis and generating new blood still requires Cu (Vinegar). To unblock blood vessels and enhance medicinal potency, apply together with Jiu (Alcohol/Wine).
Cu: Also known as Ku Jiu. Treats carbuncles, removes masses, reduces gangrene, and subsides swelling. Jiu: Bitter, Sweet, Pungent, Great Heat, toxic. Expels evil, removes malignancy, and breaks up mass accumulations.
Xiang Chi (Fermented Soybean Paste) is originally a food item, but it is indispensable in treating Shang Han (Cold Damage).
Dan Dou Chi (Light Fermented Soybean): Bitter, Cold, non-toxic. Treats headache, promotes sweating, stops dysentery, and clears heat. Soaked in wine and mashed, it is excellent for applying to affected feet.
Composing this fu without presuming my own wisdom, I present the weights and measures of drug properties. "Chuai" means to measure or estimate.