\r天麻\pd184.bmp\r
味辛，平，无毒。主诸风湿痹，四肢拘挛，小儿风痫惊气，利腰膝，强筋力。久服益
气，轻身长年。生郓州、利州、泰山、崂山诸山。五月采根，曝干。
叶如芍药而小，当中抽一茎，直上如箭秆。茎端结实，状若续随子。至叶枯时，子黄熟。
其
根连一、二十枚，犹如天门冬之类。形如黄瓜，亦如芦菔，大小不定。彼人多生啖，或蒸煮
食之。今多用郓州者佳。（今附）臣禹锡等谨按别注又云∶主诸毒恶气，支满，寒疝，下血
，
今处处有之。时人多用焉。茎似箭秆，赤色。故茎名赤箭也。药性论云∶赤箭脂，一名天麻
，又名定风草。味甘，平。能治冷气 痹，摊缓不遂，语多恍惚，多惊失志。陈藏器云∶
天
麻，寒。主热毒痈肿。捣茎、叶敷之，亦取子作饮，去热气。生平泽。似马鞭草，节节生紫
花，花中有子，如青葙子。日华子云∶味甘，暖。助阳气，补五劳七伤，鬼疰蛊毒，通血脉
开窍，服无忌。
图经曰∶天麻，生郓州、利州、泰山、崂山诸山，今京东、京西、湖南、淮南州郡亦有
之。
春
生苗，初出若芍药。独抽一茎直上，高三、二尺，如箭秆状，青赤色，故名赤箭脂。茎中空
，根据半以上，贴茎微有尖小叶。梢头生成穗，开花，结子如豆粒大。其子至夏不落，却透虚
入茎中，潜生土肉。其根形如黄瓜，连生一、二十枚，大者有重半斤或五、六两。其皮黄白
色，名白龙皮，肉名天麻。二月、三月、五月、八月内采。初取得，乘润刮去皮，沸汤略煮
过，曝干收之。蒿山、衡山人或取生者蜜煎作果食之，甚珍。
雷公云∶凡使，勿用御风草，缘与天麻相似，只是叶、茎不同。其御风草根、茎，叶皆
白有
青
点。使御风草根，勿使天麻。二件若同用，即令人有肠结之患。修事天麻十两，用蒺藜子一
镒，缓火熬焦熟后，便先安置天麻十两于瓶中，上用火熬过蒺藜子盖内，外便用三重纸盖并
系，从巳至未时，又出蒺藜子，再入
熬炒，准前安天麻瓶内，用炒了蒺藜子于中，根据前盖。又隔一伏时后出。如此七遍，瓶盛出
后，用布拭上气汗，用刀劈，焙之，细锉，单捣。然用御风草，修事法亦同天麻。别说云∶
谨按赤箭条下所说甚详，今就此考之，尤为分明。详此《图经》之状，即赤箭苗之未长大
者。二说前后自不同，则所为紫花者，又不知是何物也。若根据赤箭条后用之为是。
衍义曰∶天麻，用根，须别药相佐使，然后见其功，仍须加而用之。人或蜜渍为果，或
蒸煮
味辛，性平，无毒。主治各种风湿痹证，四肢拘挛抽搐，小儿风痫惊气，通利腰膝，增强筋力。长期服用可益气，使身体轻盈，延年益寿。产于郓州、利州、泰山、崂山等山区。五月采集根部，晒干。
叶子像芍药但较小，中间抽出一根茎，笔直向上像箭杆。茎端结籽，形状像续随子。等到叶子枯萎时，种子变黄成熟。其根连生一二十枚，犹如天门冬之类。形状像黄瓜，也像萝卜，大小不一。当地人多生吃，或蒸煮后食用。现在多用郓州产的质量较好。（附注）臣禹锡等人按：另注又说：主治各种毒恶气，胸胁胀满，寒疝，便血，如今各地都有。人们常用它。茎像箭杆，呈赤色。所以茎名叫赤箭。《药性论》说：赤箭脂，一名天麻，又名定风草。味甘，性平。能治冷气痹阻，瘫痪缓弱，言语恍惚，易惊失志。陈藏器说：天麻，性寒。主治热毒痈肿。捣烂茎叶外敷，也可取种子煮水喝，以去热气。生于平地沼泽。像马鞭草，节节开紫花，花中有子，像青葙子。日华子说：味甘，性暖。助阳气，补五劳七伤，鬼疰蛊毒，通血脉开窍，服用无禁忌。
《图经》说：天麻，产于郓州、利州、泰山、崂山等山区，如今京东、京西、湖南、淮南各州郡也有。春天生苗，初出像芍药。独抽一根茎直立向上，高三四尺，像箭杆状，青赤色，所以名叫赤箭脂。茎中空，从基部以上，贴茎微有尖小叶。梢头生成穗，开花，结子如豆粒大。其子到夏天不落，反而透入空茎中，潜伏生长于土肉（根）。其根形如黄瓜，连生一二十枚，大的重半斤或五六两。皮黄白色，名叫白龙皮，肉名叫天麻。二月、三月、五月、八月内采集。刚采得时，趁湿润刮去皮，沸水略煮过，晒干收藏。蒿山、衡山人有时取生的用蜜煎制作果食，非常珍贵。
雷公说：凡使用，不要用御风草，因为与天麻相似，只是叶、茎不同。御风草根、茎、叶皆白有青点。使用御风草根，不要用天麻。两件若同用，即令人有肠结之患。修治天麻十两，用蒺藜子一镒，慢火熬焦熟后，先安置天麻十两于瓶中，上用火熬过的蒺藜子盖在内，外用三重纸盖并系紧，从巳时至未时，又取出蒺藜子，再入锅炒，照前法将天麻放入瓶内，用炒好的蒺藜子覆盖在上面，照前法盖上。又隔一个伏时后取出。如此七遍，瓶盛出来后，用布擦去表面气汗，用刀劈开，焙干，细锉，单独捣碎。然而使用御风草，修治方法也与天麻相同。别说云：谨按赤箭条下所说很详细，现在就此考证，尤为分明。详查此《图经》的形状，就是赤箭苗未长大的时候。两种说法前后自不相同，那么所说的紫花者，又不知是什么东西了。如果根据赤箭条后用之为是。
衍义曰：天麻，用根，须配合其他药物作为佐使，然后才能见到功效，仍需加量使用。有人用蜜渍作果，或蒸煮
Tianma (Gastrodiae Rhizoma)
Pungent in flavor, neutral in nature, non-toxic. It primarily treats various wind-dampness bi-syndrome (bi-syndrome caused by wind and dampness pathogens), stiffness and spasms of the four limbs, pediatric wind-epilepsy with惊气 (startling qi), promotes free flow in the waist and knees, and strengthens sinew strength. Long-term use benefits qi, lightens the body, and prolongs life. It grows in the mountains of Yunzhou, Lizhou, Mount Tai, and Laoshan. The roots are harvested in May and dried in the sun.
The leaves resemble those of Paeonia lactiflora (Shaoyao) but are smaller. A single stem shoots straight up from the center, resembling an arrow shaft. At the tip of the stem, seeds form, resembling Euphorbia lathyris (Xuisui Zi). When the leaves wither, the seeds turn yellow and ripe. The roots grow in clusters of ten to twenty, similar to Asparagus cochinchinensis (Tianmendong). They resemble cucumbers or radishes, varying in size. Locals often eat them raw or steamed/boiled. Currently, those from Yunzhou are considered superior. (Supplementary Note) Minister Yuxi et al. note: Another annotation states it also treats various toxic evil qi, chest and hypochondriac fullness, cold hernia, and bloody stool. It is now found everywhere and commonly used. The stem resembles an arrow shaft and is reddish. Hence, the stem is called Chijian (Red Arrow). *Yaoxing Lun* states: Chijian Zhi, also known as Tianma, or Dingfeng Cao (Wind-Stabilizing Grass). Sweet in flavor, neutral in nature. It can treat cold qi obstruction and bi-syndrome, paralysis and flaccidity, incoherent speech, and frequent startling with loss of willpower. Chen Cangqi states: Tianma is cold in nature. It treats heat-toxin carbuncles and swellings. Crushed stems and leaves are applied externally; seeds can also be decocted for drinking to clear heat qi. It grows in plains and marshes. It resembles Polygonum aviculare (Mabiancao), flowering purple at each node, with seeds inside the flowers resembling Celosia argentea (Qingxiang Zi). Rihua Zi states: Sweet in flavor, warm in nature. It assists yang qi, tonifies the five excesses and seven injuries, ghostly fixation and gu poison, unites blood vessels and opens orifices, and has no contraindications for consumption.
*Tujing* states: Tianma grows in the mountains of Yunzhou, Lizhou, Mount Tai, and Laoshan. It is now also found in prefectures and commanderies of Jingdong, Jingxi, Hunan, and Huainan. In spring, shoots emerge, initially resembling Shaoyao. A single stem shoots straight up, three or two chi high, resembling an arrow shaft, greenish-red, hence named Chijian Zhi. The stem is hollow. From the base upwards, small pointed leaves cling slightly to the stem. At the tip, a spike forms, flowers bloom, and seeds like bean grains develop. These seeds do not fall in summer but penetrate into the hollow stem, growing secretly within the root flesh. The root resembles a cucumber, growing in clusters of ten to twenty. Large ones weigh half a jin or five to six liang. The skin is yellowish-white, named Bailongpi (White Dragon Skin); the flesh is named Tianma. Harvested in February, March, May, and August. Upon initial collection, while still moist, scrape off the skin, briefly boil in boiling water, dry in the sun, and store. People in Haoshan and Hengshan sometimes take fresh roots, preserve them in honey as fruit snacks, which is highly prized.
Lei Gong states: When using, do not use Yufeng Cao (Astragali Complanati Radix), as it resembles Tianma, differing only in leaves and stems. The roots, stems, and leaves of Yufeng Cao are white with green spots. Use Yufeng Cao roots, not Tianma. If both are used together, it may cause intestinal obstruction. To process ten liang of Tianma, use one yi of Tribulus terrestris seeds (Jili Zi). Slowly roast until scorched and ripe. Place ten liang of Tianma in a bottle first. Cover internally with the roasted Jili Zi. Seal externally with triple-layered paper and tie tightly. From Si hour to Wei hour, remove the Jili Zi, stir-fry again, and return the Tianma to the bottle. Cover with the stir-fried Jili Zi as before. Leave for another Fu period (approx. 3 hours) before removing. Repeat this process seven times. After storing in the bottle, wipe off surface moisture/sweat with cloth, split with a knife, bake dry, finely chop, and pound separately. However, if using Yufeng Cao, the processing method is the same as for Tianma. Bieshuo states: Carefully examining the detailed description under the Chijian entry, the verification here is particularly clear. Detailed observation of the shape in this *Tujing* corresponds to the young, unexpanded shoot of Chijian. The two descriptions differ significantly. Therefore, the "purple flower" mentioned remains unidentified. It is advisable to follow the usage described under the Chijian entry.
*Yanyi* states: For Tianma, the root is used. Its efficacy becomes apparent only when combined with other herbs as assistants or guides (zuoshi). It must be added in sufficient quantity. Some people preserve it in honey as fruit, or steam/boil it.