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味甘，平，无毒。主心腹邪气，安中养脾，助十二经，平胃气，通九窍，补少气，少
津液，身中不足，大惊，四肢重，和百药，补中益气，强力，除烦闷，疗心下悬，肠 。久
服轻身长年，不饥神仙。一名干枣，一名美枣，一名良枣。八月采，曝干。
三岁陈核中仁燔（音烦）之，味苦。主腹痛，邪气。
生枣 味甘、辛。多食令人多寒热，羸瘦者，不可食。
叶 覆麻黄，能令出汗。生河东平泽。（杀乌头毒。）
陶隐居云∶旧云河东猗氏县枣特异，今青州出者，形大，核细，多膏，甚甜。郁州互市
亦得
之，而郁州者亦好，小不及尔。江东临沂金城枣，形大而虚，少脂，好者亦可用。南枣大恶
，殆不堪啖。道家方∶药以枣为佳饵。其皮利，肉补虚，所以合汤皆擘之也。唐本注云∶《
别录》云，枣叶散服使人瘦，久即呕吐。揩热痱疮良。臣禹锡等谨按孟诜云∶干枣，温。主
补津液，强志。三年陈者核中仁，主恶气，卒疰忤。又，疗耳聋、鼻塞，不闻音声、香臭者，
取大枣十五枚，去皮核，萆麻子三百颗，去皮，二味和捣，绵裹塞耳鼻。日一度易，三十余
日闻声及香臭。先治耳，后治鼻，不可并塞之。又方∶∶巴豆十粒，去壳生用。松脂同捣
，绵裹塞耳。又云∶洗心腹邪气，和百药毒。通九窍，补不足气。生者食之过多，令人腹胀。
蒸
煮食，补肠胃，肥中益气。第一青州，次蒲州者好。诸处不堪入药。小儿患秋痢，与虫枣食
，良。日华子云∶干枣，润心肺，止嗽，补五脏，治虚劳损，除肠胃癖气，和光粉烧，治疳
痢。牙齿有病患切忌啖之。凡枣亦不宜合生葱食。又云∶枣叶，温，无毒。治小儿壮热，煎
汤浴，和葛粉 痱子佳，及治热瘤也。
图经曰∶大枣，干枣也。生枣并生河东，今近北州郡皆有，而青、晋、绛州者特佳。江
南出
者，坚燥少脂。谨按枣之类最多。郭璞注《尔雅》∶枣，壶枣。云∶今江东呼枣大而锐上者
为壶，壶犹瓠也。边，腰枣。云∶子细腰，今谓之鹿卢枣。 （子兮切），白枣。云∶即今
枣
子，白乃熟。 ，酸枣。云∶木小实酢者。遵，羊枣。云∶实小而圆，紫黑色，今俗呼之为
羊矢枣。洗，大枣。云∶今河东猗氏县出大枣，子如鸡卵。蹶泄，苦枣。云∶子味苦者。皙
，无实枣。云∶不着子者。还味，稔（而审切）枣。云∶还味，短味也。而酸枣自见别条，
其
余种类非一，今园圃皆种莳之，亦不能尽别其名。又其极美者，则有水菱枣、御枣之类，皆
不堪入药。盖肌实轻虚，暴服之则枯败。惟青州之种特佳，虽晋、绛大实，亦不及青州者之
肉浓也。并八月采，曝干。南郡人煮而后曝，及干，皮薄而皱，味更甘于它枣，谓之天蒸枣
，然不堪入药。又有仲思枣，大而长，有一、二寸者，正紫色，细纹小核，味甘重。北齐时
有仙人仲思得之，因以为名。隋大业中，信都郡尝献数颗，近世稀复有之。又广州有一种波
斯枣，木无旁枝，直耸三、四丈，至巅四向，共生十余枝，叶如棕榈。彼土亦呼为海棕木。
三、五年一着子，都类北枣，但瘥小耳。舶商亦有携本国生者至南海，与此地人食之，云味
极甘，似此中天蒸枣之类，然其核全别，两头不尖，双卷而圆，如小块紫矿。种之不生，疑
亦蒸熟者。近亦少有将来者。
食疗云∶枣和桂心、白瓜仁、松树皮为丸，久服香身，并衣亦香
。软枣，温。多食动风，发冷风并咳嗽。圣惠方∶令发易长。东行枣根三尺，横安甑上蒸
之，两头汗出，收之敷发即长。又方∶治伤中筋脉急，上气咳嗽。用枣二十枚去核，以酥四
两
微火
取水银掌中，以唾研令极熟，敷枣瓤上，纳下部瘥。肘后方∶主下部虫痒。蒸大枣取膏，以
水
银和捻，长三寸，以绵裹，宿纳下部中，明日虫皆出。梅师∶治妊娠四、五月，忽腹绞痛。
以枣
十
寒热
好枣
，
美志气。神异经曰∶北方∶荒中，有枣林焉，其高五丈，敷张枝条一里余，子长六、七寸，
围过其长，熟赤如朱，干之不缩，气味甘润，殊于常枣，食之可以安躯，益气力。
衍义曰∶大枣，今先青州，次晋州，此二等可晒曝入药，益脾胃，为佳，余只可充食用。
又
御枣甘美轻脆，后众枣熟。以其甘，故多生虫。今人所谓扑落酥者是。又有牙枣，先众枣熟，
亦甘美，但微酸，尖长。只二等，止堪啖，不堪收曝。今人将干枣去核，于铛锅中微火缓逼
，干为末，量多少，入生姜末为汤，点服，调和胃气。又将煮枣肉，和治脾胃丸药尤佳。又
青州枣去皮核，焙干为枣圈，达都下，为奇果。
大枣
味甘，性平，无毒。主治心腹部的邪气，安定中焦、滋养脾脏，辅助十二经脉，调和胃气，通畅九窍，补益元气不足和津液匮乏，改善身体虚弱，治疗因大惊引起的惊悸，缓解四肢沉重感，能调和各种药物，补中益气，增强体力，消除烦闷，治疗心下悬痛及肠鸣泄泻。长期服用可使人身体轻盈、延年益寿，减少饥饿感，甚至达到如神仙般的境界。又名干枣、美枣、良枣。八月采收，晒干。
陈放三年的枣核中的仁，经焚烧后味苦。主治腹痛、邪气。
生枣
味甘、辛。多吃会导致人体出现寒热症状，形体消瘦者不可食用。
叶
覆盖在麻黄上，能促进发汗。产于河东平原沼泽地带。（能解乌头毒。）
陶隐居说：旧传河东猗氏县的大枣特别优异，现在青州出产的，果实大，核细，汁多，非常甜。郁州互市也能买到，那里的也不错，只是稍逊于青州枣。江东临沂金城的枣，果实大而空心，油脂少，好的也可以使用。南方的枣很大但味道极差，几乎无法食用。道家方剂中：以枣作为最佳的饵食。枣皮有利的作用，枣肉能补虚，所以制作汤药时都要将枣掰开。唐本注说：《别录》记载，枣叶散服使人消瘦，久服即呕吐。用枣叶擦拭治疗热痱疮效果良好。臣禹锡等谨按孟诜说：干枣，性温。主要补充津液，坚定意志。三年陈放的枣核中的仁，主治恶气、卒然发作的疰忤病。另外，治疗耳聋、鼻塞，听不到声音、闻不到香臭的人，取大枣十五枚，去皮核，蓖麻子三百颗，去皮，两味药混合捣碎，用棉布包裹塞入耳鼻。每天更换一次，三十多天后能听到声音并闻到香臭。先治耳，后治鼻，不可同时塞住。又一方：巴豆十粒，去壳生用。与松脂一同捣碎，用棉布包裹塞入耳中。又说：洗除心腹邪气，调和百药之毒。通畅九窍，补益不足之气。生枣吃多了令人腹胀。蒸煮后食用，能补益肠胃，肥厚中焦，益气。第一品是青州枣，其次是蒲州枣为好。其他地方产的不宜入药。小儿患秋季痢疾，喂给虫枣食用，效果良好。日华子说：干枣，滋润心肺，止咳，补五脏，治疗虚劳损伤，清除肠胃癖积之气，与光粉烧制后，治疗疳积痢疾。牙齿有病的人切忌食用。凡是枣也不宜与生葱同食。又说：枣叶，性温，无毒。治疗小儿壮热，煎汤洗澡，配合葛粉治疗痱子效果佳，以及治疗热瘤。
图经说：大枣，就是干枣。生枣都产于河东，现在北方各州郡都有，而青、晋、绛州产的特别优良。江南出产的，质地坚硬干燥，油脂少。谨按枣的种类最多。郭璞注释《尔雅》：枣，壶枣。说：现在江东称枣大而顶端尖锐的为壶，壶就像瓠瓜一样。边，腰枣。说：果实中间细腰，现在称为鹿卢枣。（音兮），白枣。说：就是现在的枣子，白色的是成熟的。 ，酸枣。说：树木小果实酸的。遵，羊枣。说：果实小而圆，紫黑色，现在俗称为羊矢枣。洗，大枣。说：现在河东猗氏县出大枣，果实像鸡蛋一样大。蹶泄，苦枣。说：果实味苦的。皙，无实枣。说：不结果实的。还味，稔（音审）枣。说：还味，指味道短促。而酸枣自见另有条目，其余种类不一，现在园圃中都种植，也不能完全辨别其名称。又有极美的，如水菱枣、御枣之类，都不宜入药。因为肉质坚实轻虚，突然大量食用则会枯败。只有青州的品种特别优良，虽然晋、绛州果实大，也不如青州枣的肉厚。都在八月采收，晒干。南郡人煮后再晒，干了之后皮薄且皱，味道比其他枣更甜，称为天蒸枣，但不宜入药。又有仲思枣，大而长，有一二寸长的，正紫色，细纹小核，味甘重。北齐时有仙人仲思得到它，因此得名。隋大业年间，信都郡曾进献几颗，近代很少再有。广州还有一种波斯枣，树木没有旁枝，笔直耸立三四丈高，到顶端四周共生十余枝，叶子像棕榈。当地也称它为海棕木。三五年结一次果，都像北方的枣，只是稍小一些。海商也有携带本国生的到南海，与当地人流传食用，说味道极甜，类似此地的天蒸枣之类，然而它的核完全不同，两头不尖，双卷而圆，像小块紫矿。种下去不生，怀疑也是蒸熟的。近来也少有带来的。
食疗说：枣与桂心、白瓜仁、松树皮制成丸剂，长期服用可使身体香气，连衣服也香。软枣，性温。多吃动风，引发冷风和咳嗽。圣惠方：使头发容易生长。向东生长的枣根三尺，横放在甑上蒸，两头出汗，收集起来敷在头发上就会生长。又一方：治疗伤中筋脉拘急，上气咳嗽。用枣二十枚去核，用酥四两微火加热，取水银在掌中，用唾液研磨至极熟，敷在枣瓤上，纳入下部（肛门或阴道）痊愈。肘后方：主治下部虫痒。蒸大枣取膏，与水银混合捻成三寸长，用棉布包裹，晚上纳入下部中，第二天虫子都会出来。梅师：治疗妊娠四五月，忽然腹部绞痛。用枣十个……（原文此处有缺漏/乱码：寒热 好枣 美志气）。神异经说：北方荒原中，有枣林，高达五丈，枝条展开一里多，果实长六七寸，周长超过长度，成熟时红如朱砂，晒干不收缩，气味甘润，不同于常枣，食用可以安身，益气力。
衍义说：大枣，现在首推青州，其次是晋州，这两等可以晒干曝露入药，有益脾胃，是最好的，其他只可供食用。还有御枣甘甜美味轻脆，比众枣晚熟。因为它甜，所以多生虫。就是今人所说的扑落酥。又有牙枣，比众枣早熟，也甘甜美味，但微酸，尖长。只有这两种，只适合吃，不适合收曝入药。今人将干枣去核，在铛锅中用微火慢慢逼干，研为末，根据多少，加入生姜末冲汤，点服，调和胃气。又将煮枣肉，配合治疗脾胃的丸药尤其好。还有青州枣去皮核，焙干做成枣圈，运送到都城，成为奇果。
Jujube (Da Zao)
Sweet in flavor, neutral in nature, non-toxic. It primarily treats pathogenic factors in the heart and abdomen, calms the middle jiao (middle burner), nourishes the spleen, assists the twelve meridians, harmonizes stomach qi, unblocks the nine orifices, supplements deficient qi and fluids, improves physical weakness, treats palpitations caused by sudden fright, alleviates heaviness in the four limbs, harmonizes various medicinal herbs, tonifies the middle and benefits qi, strengthens the body, eliminates irritability, and treats subcardiac hanging pain and intestinal rumbling diarrhea. Long-term consumption makes the body light, extends life, reduces hunger, and may even lead to a state akin to immortality. Also known as dried jujube, beautiful jujube, or good jujube. Harvested in August and sun-dried.
The kernels inside the pits of three-year-old aged jujubes, when roasted until charred, have a bitter taste. They treat abdominal pain and pathogenic factors.
Fresh Jujube
Sweet and pungent in flavor. Excessive consumption causes chills and fever; it should not be eaten by those who are emaciated.
Leaves
Covering Ephedrae Herba (Mahuang, 麻黄) promotes sweating. Grows in the plains and marshes of Hedong. (It can detoxify Aconiti Lateralis Radix Preparata (Wutou, 附子) toxicity.)
Tao Hongjing states: Old records claim that jujubes from Yishi County in Hedong are particularly superior. Currently, those from Qingzhou are large, have thin pits, are juicy, and very sweet. Those from Yuzhou obtained through inter-provincial trade are also good, though slightly inferior to Qingzhou ones. Jujubes from Jincheng, Linyi in Jiangdong, are large but hollow, with little oil; the good quality ones can still be used. Southern jujubes are large but extremely poor in taste, almost inedible. In Daoist prescriptions: Jujube is considered the best bait/food. The skin has draining properties, while the flesh tonifies deficiency; therefore, when preparing decoctions, they are always split open. Tang Ben Zhu notes: "Bie Lu" records that powdered fresh jujube leaves cause emaciation if taken orally, and long-term use leads to vomiting. Rubbing them on hot prickly heat rashes is effective. Chen Yuxi et al. respectfully cite Meng Shen: Dried jujube is warm. It mainly replenishes fluids and strengthens willpower. The kernels from three-year-old aged pits treat malignant qi and sudden onset of zhuyu (wandering pestilence) attacks. Additionally, for treating deafness, nasal congestion, inability to hear sounds, or smell odors, take fifteen large jujubes, remove skin and pits, take three hundred castor seeds (Ricini Semen, 蓖麻子), remove shells, crush both ingredients together, wrap in cotton, and insert into ears and nose. Change once daily; after more than thirty days, hearing and smell will return. Treat ears first, then nose; do not block both simultaneously. Another prescription: Ten kernels of Crotonis Fructus (Badou, 巴豆), shelled and used raw. Crush with Pinelliae Rhizoma Praeparatum (Banxia, 半夏 - *Note: Text says Songzhi/Pine resin, correcting based on text context "Songzhi"* -> Pine resin). Crush together, wrap in cotton, and insert into ear. It is also said to wash away pathogenic factors in the heart and abdomen, harmonize toxins of hundred herbs, unblock nine orifices, and supplement deficient qi. Eating too many fresh jujubes causes abdominal distension. Steamed or boiled jujubes tonify the intestines and stomach, fatten the middle, and benefit qi. The first grade is Qingzhou jujube, followed by Puzhou jujube. Those from other places are unsuitable for medicinal use. For children suffering from autumnal dysentery, feeding them worm-infested jujubes is effective. Ri Huazi states: Dried jujube moistens the lungs and heart, stops cough, tonifies the five zang organs, treats consumptive disease damage, clears gastrointestinal stasis qi. When burned with Guangfen (likely a specific powder or mineral), it treats gan accumulation dysentery. Those with dental diseases must strictly avoid eating it. Jujubes should generally not be consumed with raw green onions. He also states: Jujube leaves are warm and non-toxic. They treat high fever in children; bathing in the decoction, especially mixed with Polygonati Rhizoma (Gefen, 葛粉), is excellent for prickly heat, and it also treats hot tumors.
Tu Jing states: Large jujube refers to dried jujube. Fresh jujubes originally grew in Hedong; now they are found in northern prefectures, with those from Qing, Jin, and Jiang prefectures being particularly fine. Those from Jiangnan are hard, dry, and lack oil. Respectfully noting, there are many varieties of jujubes. Guo Pu's annotation of "Erya": Jujube, Hu jujube. Says: In Jiangdong today, large jujubes with sharp tops are called Hu, similar to a gourd. Bian, Waist jujube. Says: Thin-waisted fruits, now called Lulu jujube. Xi, White jujube. Says: This is the current jujube; white indicates ripeness. Suan, Sour jujube. Says: Small tree with sour fruit. Zun, Sheep jujube. Says: Small, round, purple-black fruit, commonly called Yangshi jujube. Xi, Large jujube. Says: Large jujubes from Yishi County, Hedong, are like chicken eggs. Juexie, Bitter jujube. Says: Fruits with bitter taste. Xi, Fruitless jujube. Says: Does not bear fruit. Huanwei, Ren jujube. Says: Huanwei means short-lasting flavor. Sour jujube is listed separately; other varieties are numerous. Now all are cultivated in gardens, but their names cannot be fully distinguished. The most exquisite include Water-Like Jujube and Imperial Jujube, which are unsuitable for medicine because their flesh is solid yet light/vacuous; sudden heavy consumption leads to decay. Only Qingzhou varieties are exceptionally good; although Jin and Jiang produce large fruits, their flesh is not as dense as Qingzhou's. All are harvested in August and sun-dried. People in Nanjun boil them before drying; the resulting dried skins are thin and wrinkled, tasting sweeter than others, called Tianzheng jujube, but unsuitable for medicine. There is also Zhongsi jujube, large and long (1-2 cun), purplish-red, with fine lines, small pits, and heavy sweet flavor. Obtained by Immortal Zhongsi during Northern Qi, hence the name. During Sui Dynasty's Daye era, Xindu Prefecture once presented several; rarely seen in recent times. Guangzhou has a Persian jujube variety; the tree has no side branches, growing straight up 3-4 zhang, with over ten branches at the top, leaves like palm. Locals call it Sea Palm Wood. Bears fruit every 3-5 years, resembling northern jujubes but smaller. Merchants bring fresh ones from their homeland to the South China Sea, where locals eat them, claiming extreme sweetness, similar to Tianzheng jujube, but the pits are completely different: blunt ends, double-curved and round, like small pieces of purple resin. Planting yields no growth, suspected to be steamed/cooked. Rarely brought recently.
Shiliao states: Jujube combined with Cinnamomi Ramulus (Guixin, 桂心), Benincasae Semen (Baigua Ren, 白瓜子仁), and Pinus Bark made into pills, long-term consumption makes the body fragrant, and clothes smell sweet. Soft jujube is warm. Excessive consumption agitates wind, triggering cold wind and cough. Shenghui Fang: Promotes hair growth. Take 3 chi of east-facing jujube root, place horizontally on a steamer, steam until sweat appears at both ends, collect the sweat, and apply to hair to promote growth. Another prescription: Treats injury to middle jiao causing tendon tension and upper qi cough. Use twenty jujubes, pitted. Heat four liang of butter (Su, 酥) over low fire. Place Mercury (Zhusha/Yinshui? Text says Yinshui/Mercury) in palm, grind with saliva until very fine, apply to jujube pulp, insert into lower orifice (anus/vagina) for cure. Zhou Hou Fang: Treats itching from parasites in the lower orifice. Steam large jujube to extract paste, mix with mercury, roll into a three-cun stick, wrap in cotton, insert into lower orifice overnight; parasites will exit the next day. Mei Shi: Treats sudden severe abdominal colic in pregnancy at 4-5 months. Use ten good jujubes... (Text fragment: Chills/Fever, Good Jujube, Beautify Spirit/Qi). Shenyi Jing states: In the northern wastelands, there is a jujube forest, five zhang high, spreading branches over one li, fruits 6-7 cun long, circumference exceeding length, ripe red like cinnabar, does not shrink when dried, sweet and moist aroma, distinct from common jujubes. Eating them stabilizes the body and boosts qi strength.
Yanyi states: Large jujubes, currently Qingzhou and Jinzhou grades are suitable for sun-drying for medicinal use, benefiting spleen and stomach, and are best. Others are only for food. Imperial jujube is sweet, delicious, light, and crisp, ripening later than others. Due to sweetness, it attracts insects; this is what people call Pulusu. Tooth-shaped jujube ripens earlier, also sweet but slightly sour, pointed and long. Only these two types are suitable for eating, not for drying/storage. Nowadays, people take dried jujubes, remove pits, slowly dry in a pan over low heat, grind to powder, add ginger powder according to amount, brew as tea to drink, harmonizing stomach qi. Boiled jujube flesh mixed with spleen/stomach tonifying pills is especially good. Qingzhou jujubes, peeled and pitted, baked dry into rings, transported to the capital, become rare delicacies.