金罂子止遗泄，取其温且涩也。世之用金罂者，待其红熟时，取汁熬膏用之，大误也。
红则味甘，熬膏则全断涩味，都失本性。今当取半黄时采干，捣末用之。
枸杞，陕西极边生者高丈余，大可作柱。叶长数寸无刺，根皮如浓朴，甘美异于他处者。
《千金翼》云。甘州者为真，叶浓大者是。大体出河西诸郡，其次江地。闲圩埂上者，实圆
如樱桃，全少核，曝干如饼，极膏润有味。
淡竹对苦竹为文。除苦竹外，悉谓之淡竹，不应别有一品谓之淡竹。后人不晓，于本草
别疏
东南方所用皆杜衡也，又谓之马蹄香。色黄白，拳局而脆，干则圆，非细辛也。细辛出
华山，极细而直，深紫色，味极辛，嚼之习习如生椒。其辛更甚于椒，故《本草》云。细辛
水渍令直，是以杜衡伪之也。襄汉间，又有一种细辛。极细而直，色黄白，乃是鬼督邮，非
细辛也。
《本草注》引《尔雅》云， 大苦，注甘草也。蔓延生叶似荷，茎青赤，此乃黄药也。
其味极苦，故谓之大苦，非甘草也。甘草枝叶悉如槐，高五六尺。但叶端微尖而糙涩，似有
白毛。实作角，生如相思角。四五角作一本生，熟则角折。子如小扁豆，极坚，齿啮不破。
胡麻，直是今油麻，更无他说。予已于《灵苑方》论之。其角有六棱者，有八棱者。中
国谓之麻。今谓之大麻是也。有实为苴麻，无实为 麻，又曰牡麻，张骞始自大宛得麻之种，
亦谓之
金罂子（金罂子，即罂粟壳）能止住遗精和泄泻，是因为它性温且具有收敛涩滞的作用。世间使用金罂子的人，等到它变红成熟时，取汁液熬制成膏来使用，这是很大的错误。
变红后味道就甘甜了，熬成膏后完全失去了涩味，彻底丧失了它的本性。现在应当在半黄的时候采摘并晒干，捣碎成粉末使用。
枸杞，生长在陕西极边地区的高大有一丈多，粗得可以做柱子。叶子长几寸且没有刺，根皮像厚朴一样，味道甘美与其他地方不同。
《千金翼方》说，甘州出产的是正宗的，叶子浓密硕大的才是真的。大体上出自河西各郡，其次是江地。在闲散的圩埂上生长的，果实圆得像樱桃，几乎没有核，晒干了像饼一样，非常滋润且有味道。
淡竹与苦竹相对，称为文竹。除了苦竹以外，都叫淡竹，不应该另外有一种叫做淡竹。后人不懂，在本草中另外分疏记载。
东南方使用的都是杜衡，又叫做马蹄香。颜色黄白，卷曲而脆，干燥后呈圆形，不是细辛。细辛出华山，极细且直，深紫色，味道极辛辣，嚼起来感觉像生花椒。它的辛辣比花椒更甚，所以《本草》说，用细辛水浸使其变直，是用杜衡来冒充的。襄汉之间，又有一种细辛。极细且直，颜色黄白，其实是鬼督邮，不是真正的细辛。
《本草注》引用《尔雅》说，大苦，注释为甘草。蔓延生长，叶子像荷叶，茎是青红色的，这其实是黄药。它的味道极苦，所以叫做大苦，不是甘草。甘草的枝叶都像槐树，高五六尺。只是叶尖微尖且粗糙涩手，似乎有白色绒毛。果实结角，形状像相思豆的角。四五个角长在一本上，成熟后角会裂开。种子像小扁豆，极坚硬，牙齿咬不破。
胡麻，就是现在的油麻，没有其他说法。我已经在《灵苑方》中论述过。它的角有六棱的，有八棱的。中国称之为麻。现在称为大麻的就是这种。有果实的是苴麻，无果实的是牝麻，又叫牡麻，张骞开始从大宛得到麻的种子，也叫做……
Jinyingzi (Papaveris Pericarpium, poppy shell) stops seminal emission and diarrhea due to its warm nature and astringent properties. Those in the world who use Jinyingzi wait until it turns red and ripe, then extract the juice and boil it into a paste for use; this is a major error.
When it turns red, the taste becomes sweet; boiling it into a paste completely eliminates the astringent flavor, entirely losing its original nature. Now, one should harvest it when it is half-yellow, dry it, crush it into powder, and use it.
Gouqi (Lycii Fructus, Goji berry) growing on the extreme border of Shaanxi grows over one zhang high and is thick enough to serve as a pillar. The leaves are several inches long and thornless; the root bark resembles Houpo (Magnoliae Officinalis Cortex), and its taste is uniquely sweet and delicious compared to other regions.
The *Qianjin Yi Fang* states that those from Ganzhou are authentic, characterized by dense and large leaves. Generally, it originates from various commanderies west of the Hexi region, followed by areas in Jiang. Those growing on idle dikes have fruits round like cherries, with almost no seeds; when dried, they resemble cakes, being extremely moist and flavorful.
Dan Zhu (Bambusa Textilis var. Pubescens, Dendrocalamus latiflorus) is contrasted with Ku Zhu (Phyllostachys nigra var. henonis). Except for Ku Zhu, all are called Dan Zhu; there should not be another variety specifically named "Dan Zhu." Later generations did not understand this and separately categorized it in the Materia Medica.
In the southeastern regions, what is used is Du Heng (Aristolochiae Radix, Aristolochia debilis), also known as Matixiang. It is yellowish-white, curled and brittle, becoming round when dried; it is not Xixin (Asari Radix et Rhizoma). Xixin comes from Mount Hua, is extremely thin and straight, deep purple in color, and has an intensely pungent taste. Chewing it feels like chewing raw Sichuan pepper. Its pungency exceeds that of pepper; thus, the *Ben Cao* states that soaking Xixin in water to make it straight is a method where Du Heng is used to counterfeit it. In the Xiang-Han region, there is another type resembling Xixin: extremely thin and straight, yellowish-white in color, which is actually Guidu You (Dichroae Radix), not true Xixin.
The *Ben Cao Zhu* cites the *Erya*, stating that "Da Ku" refers to Gancao (Glycyrrhizae Radix et Rhizoma). It grows spreading, with leaves resembling lotus leaves and green-red stems; this is actually Huang Yao (Rehmanniae Radix Preparata or similar bitter roots, contextually distinct from licorice). Its taste is extremely bitter, hence called "Da Ku," not Gancao. Gancao's branches and leaves resemble those of Huai Shu (Sophorae Tonkinensis); it stands five or six chi high. However, the leaf tips are slightly pointed and rough/abrasive, appearing to have white hairs. The fruit forms pods, resembling the pods of Acacia confusa. Four or five pods grow from a single base; when ripe, the pods split. The seeds are like small mung beans, extremely hard, and cannot be broken even by teeth biting.
Huma (Sesami Fructus, Sesame seed) is simply today's oil sesame, with no other interpretation. I have already discussed it in the *Lingyuan Fang*. Its capsules have either six or eight ridges. In China, it is called Ma (Hemp/Sesame). What is now called Dama (Cannabis Sativa) is this type. Those with fruit are called Quma (female hemp/seeds), while those without fruit are called Pinma or Muma (male hemp), introduced by Zhang Qian from Dayuan. It is also called...