\r五味\pd117.bmp\r
味酸，温，无毒。主益气，咳逆上气，劳伤羸瘦，补不足，强阴，益男子精，养五
脏，除热，生阴中肌。一名会及。一名玄及。生齐山山谷及代郡。八月采实，阴干。（苁蓉
为之使，恶萎蕤，胜乌头。）
陶隐居云∶今第一出高丽，多肉而酸甜；次出青州、翼州，味过酸，其核并似猪肾。又
有建
平者少肉，核形不相似，味苦，亦良。此药多膏润，烈日曝之，乃可捣筛，道方亦须用。唐
本注云∶五味，皮肉甘、酸，核中辛、苦，都有咸味，此则五味具也。《本经》云∶味酸，
当
以木为五行之先也。其叶似杏而大，蔓生木上。子作房如落葵，大如 子。一出蒲州及蓝田
山中。今注今河中府岁贡焉。臣禹锡等谨按蜀本图经云∶茎赤色，蔓生，花黄白，生青熟
紫
，味甘者佳。八月采子，日干。尔雅云∶ ， 。注∶五味也。蔓生，子丛在茎头。疏云
∶一名 ，一名 。药性论云∶五味子，君。能治中下气，止呕逆，补诸虚劳，令人体悦
泽，除热气。病患虚而有气兼嗽，加用之。日华子云∶明目，暖水脏，治风下气，消食，霍
乱转筋， 癖，奔豚，冷气，消水肿，反胃，心腹气胀，止渴，除烦热，解酒毒，壮筋骨。
图经曰∶五味子，生齐山山谷及代郡，今河东、陕西州郡尤多，而杭越间亦有。春初生
苗，
引
赤蔓于高木，其长六、七尺。叶尖圆似杏叶。三、四月开黄白花，类小莲花。七月成实，如
豌豆许大，生青熟红紫。《尔雅》云∶ ， 。注云∶五味也。蔓生，子丛茎端。疏云∶
一名 ，一名 。今有数种，大抵相近，而以味甘者为佳。八月采，阴干用。一说小颗皮
皱泡者，有白色盐霜一重，其味酸、咸、苦、辛、甘，味全者真也。《千金月令》∶五月宜
服五味汤。取五味子一大合，以木杵臼细捣之，置小瓷瓶中，以百沸汤投之，入少蜜，即密
封头，置火边良久，汤成堪饮。
雷公云∶凡小颗皮皱泡者，有白扑盐霜一重，其味酸、咸、苦、辛、甘，味全者真也。
凡用
，以铜
刀劈作两片，用蜜浸蒸，从巳至申，却以浆水浸一宿，焙干用。抱朴子移门子服五味子十六
年，面色如玉女，入水不沾，入火不灼。
衍义曰∶五味子，今华州之西至秦州皆有之。方红熟时，采得蒸烂，研滤汁去子，熬成
稀膏
。
量酸甘入蜜，再上火，待蜜熟，俟冷，器中贮，作汤。肺虚寒人可化作汤，时时服。作果，
可以寄远。《本经》言温，今食之，多致虚热，小儿益甚。《药性论》以谓除热气。日华子
云谓暖水脏，又曰除烦热。后学至此多惑。今即用之治肺虚寒，则更不取除烦热之说。补下
药亦用之。入药生曝不去子。
五味
味酸，性温，无毒。主要功效为益气，治疗咳逆上气（咳嗽气喘），劳伤导致的身体消瘦虚弱，补充不足，强壮阴精，增益男子精气，滋养五脏，清除虚热，促进阴中肌肉生长。又名会及。又名玄及。产于齐山山谷及代郡。八月采集果实，阴干。（苁蓉作为其引经药，忌与萎蕤同用，能克制乌头的毒性。）
陶隐居说：现在最好的产自高丽，肉质厚且酸甜；其次产自青州、翼州，味道过酸，其果核形状像猪肾。又有建平产的，果肉少，核形不相似，味道苦，但也算好药。这种药多膏润，烈日暴晒后，才可以捣碎筛粉，道家方剂中也必须使用。唐本注说：五味子，皮肉味甘、酸，核中味辛、苦，整体都有咸味，这就是五味俱全。《本经》说：味酸，应当以木为五行之先。它的叶子像杏叶但较大，蔓生在树上。果实像房室一样如落葵，大小如菉豆。一种产自蒲州及蓝田山中。现在的河中府每年进贡。臣禹锡等谨按蜀本图经说：茎呈赤色，蔓生，花黄白色，生时青熟时紫，味甘的为好。八月采集种子，晒干。《尔雅》说：蘡薁，即五味。注：五味子。蔓生，果实丛生在茎头。疏云：又名蘡薁，又名玄及。《药性论》说：五味子为君药。能调理中下焦之气，止呕逆，补各种虚劳，使人体色泽悦泽，清除热气。病患虚而有气兼咳嗽者，加用此药。日华子说：明目，暖水脏（肾），治风下气，消食，霍乱转筋，癖积，奔豚，冷气，消除水肿，反胃，心腹气胀，止渴，除烦热，解酒毒，壮筋骨。
《图经》说：五味子，产于齐山山谷及代郡，现在河东、陕西各州郡尤其多，而杭州、越州之间也有。春初生苗，牵引赤色藤蔓在高木上，长六、七尺。叶尖圆似杏叶。三、四月开黄白花，类小莲花。七月结果，如豌豆大小，生时青熟时红紫。《尔雅》说：蘡薁，即五味。注云：五味子。蔓生，果实丛生于茎端。疏云：又名蘡薁，又名玄及。现在有几种植物，大体相近，而以味甘的为佳。八月采集，阴干使用。一说小颗皮皱起泡的，有一层白色盐霜，其味酸、咸、苦、辛、甘，五味俱全的是真品。《千金月令》：五月宜服五味汤。取五味子一大合，用木杵臼细捣，放入小瓷瓶中，用滚开水冲泡，加入少许蜂蜜，立即密封瓶口，放在火边很久，汤成后可饮用。
雷公说：凡是小颗皮皱起泡的，有一层白色扑盐霜，其味酸、咸、苦、辛、甘，五味俱全的是真品。凡是用药时，用铜刀劈成两片，用蜜浸泡蒸制，从巳时到申时，再用浆水浸泡一夜，焙干使用。抱朴子记载移门子服用五味子十六年，面色如玉女般美丽，入水不沾湿，入火不灼伤。
《衍义》说：五味子，现在华州以西至秦州都有出产。在果实红熟时，采集后蒸烂，研磨过滤汁液去籽，熬成稀膏。根据酸甘程度加入蜂蜜，再次上火，待蜜熟，冷却后，贮存在容器中，制成汤剂。肺虚寒的人可以将其化开作汤，时时服用。做成果脯，可以寄送给远方亲友。《本经》言其性温，现在食用它，多导致虚热，小儿尤为严重。《药性论》认为能除热气。日华子说暖水脏，又说除烦热。后世学者对此多有困惑。现在就用它治疗肺虚寒，便不再采纳除烦热的说法。补下药中也使用它。入药时生晒不去籽。
Wuweizi (Schisandrae Chinensis Fructus)
Taste: Sour. Nature: Warm. Toxicity: Non-toxic. Main actions: Tonifies Qi, treats cough and rebellious Qi (coughing and wheezing), addresses emaciation and weakness due to labor injury, supplements deficiencies, strengthens Yin, benefits male essence, nourishes the Five Zang organs, clears heat, and promotes muscle growth in the Yin region. Also known as Huiji. Also known as Xuanji. Grows in the valleys of Qishan and Daijun. Harvest the fruit in August and dry in the shade. (Cistanche Herba serves as its guiding herb; it is incompatible with Polyporus (Weirui); it can overcome the toxicity of Aconitum Carminelatum (Wutou).)
Tao Hongjing stated: The best quality now comes from Goryeo, which has thick flesh and a sweet-sour taste; next are those from Qingzhou and Yizhou, which are overly sour, and their seeds resemble pig kidneys. There are also some from Jianping with less flesh and dissimilar seed shapes, tasting bitter, but they are still considered good medicine. This drug is often moist and pasty; it must be exposed to intense sunlight before it can be pounded and sifted. It is also required in Daoist prescriptions. Tang Ben Zhu noted: Wuweizi has a sweet and sour taste in the skin and flesh, a pungent and bitter taste in the core, and overall possesses a salty taste, thus possessing all five flavors. The "Shennong Ben Cao Jing" states: It tastes sour, and wood should precede the other four elements in the Five Phases. Its leaves resemble apricot leaves but are larger, growing as vines on trees. The fruit forms chambers like Malva verticillata, about the size of a mung bean. One variety grows in Puzhou and Lantian mountains. Currently, Hezhong Prefecture offers it as annual tribute. Minister Yuxi et al., according to the Shu Ben Tu Jing, stated: The stem is reddish, grows as a vine, flowers are yellow-white, turning green when fresh and purple when ripe; those with a sweet taste are superior. Harvest the seeds in August and dry in the sun. The "Erya" states: Yingyu, i.e., Wuweizi. Commentary: Wuweizi. Grows as a vine, fruits cluster at the stem tip. Sub-commentary: Also known as Yingyu, also known as Xuanji. The "Yaoxing Lun" stated: Wuweizi is the Sovereign herb. It regulates Qi in the middle and lower jiao, stops vomiting and rebellion, tonifies various deficiency consumptions, makes the body lustrous, and clears hot qi. For patients with deficiency accompanied by Qi stagnation and cough, add this herb. Ri Huazi stated: Brightens the eyes, warms the Water Zang (Kidney), treats wind descending Qi, aids digestion, treats cholera with spasms, fixed masses, running piglet syndrome, cold qi, reduces edema, treats regurgitation, abdominal distension, quenches thirst, clears vexatious heat, resolves alcohol toxicity, and strengthens sinews and bones.
The "Tu Jing" stated: Wuweizi grows in the valleys of Qishan and Daijun. Currently, it is abundant in Hedong and Shaanxi prefectures, and also found in Hangzhou and Yuezhou. In early spring, shoots emerge, drawing red vines onto tall trees, reaching six or seven chi in length. Leaves are pointed and round, resembling apricot leaves. Yellow-white flowers bloom in March and April, resembling small lotus flowers. Fruits mature in July, about the size of a pea, green when fresh and red-purple when ripe. The "Erya" states: Yingyu, i.e., Wuweizi. Commentary: Wuweizi. Grows as a vine, fruits cluster at the stem tip. Sub-commentary: Also known as Yingyu, also known as Xuanji. There are several varieties currently, generally similar, but those with a sweet taste are preferred. Harvest in August and use after drying in the shade. Another view holds that small, wrinkled, bubbly fruits with a layer of white salt frost possess all five flavors (sour, salty, bitter, pungent, sweet); those with complete flavors are authentic. The "Qianjin Yue Ling" stated: In May, it is advisable to take Wuweizi Decoction. Take one dahe of Wuweizi, pound finely with a wooden mortar and pestle, place in a small porcelain bottle, pour boiling water over it, add a little honey, seal tightly, and leave near fire for a long time until ready to drink.
Lei Gong stated: Any small, wrinkled, bubbly fruits with a layer of white salt frost possess all five flavors (sour, salty, bitter, pungent, sweet); those with complete flavors are authentic. When using, split into two halves with a copper knife, soak in honey and steam from Si hour to Shen hour, then soak in grain wash overnight, and bake dry before use. Baopuzi recorded that Yimenzi took Wuweizi for sixteen years, his face became beautiful like a jade maiden, he was not wetted by water nor burned by fire.
The "Yanyi" stated: Wuweizi is produced from west of Huazhou to Qinzhou. When fruits turn red and ripe, harvest them, steam until soft, grind and filter juice removing seeds, boil down to a thin paste. Add honey according to the degree of sourness and sweetness, heat again until honey is cooked, cool, store in vessels, and prepare as decoction. Patients with Lung deficiency-cold can dissolve it to make decoction and take frequently. Made into candied fruit, it can be sent to distant relatives. The "Ben Jing" describes its nature as warm, but consuming it now often causes deficiency-heat, especially in children. The "Yaoxing Lun" claims it clears hot qi. Ri Huazi said it warms the Water Zang and clears vexatious heat. Later scholars were confused by this. Currently, it is used to treat Lung deficiency-cold, so the claim of clearing vexatious heat is disregarded. It is also used in tonifying lower-jiao formulas. For medicinal use, sun-dry without removing seeds.