\r姜黄\pd192.bmp\r
味辛、苦，大寒，无毒。主心腹结积，疰忤，下气破血，除风热，消痈肿，功力烈于郁
金。
唐本注云∶叶、根都似郁金。花春生于根，与苗并出，夏花烂无子。根有黄、青、白三
色。
其作之方法，与郁金同尔。西戎人谓之 药。其味辛、少苦，多与郁金同，唯花生异尔。（
唐本先附）臣禹锡等谨按陈藏器云∶姜黄真者，是经种三年以上老姜，能生花。花在根
际，
一如 荷。根节紧硬，气味辛辣。种姜处有之，终是难得。性热不冷，《本经》云寒，误也
。破血下气。西蕃亦有来者，与郁金、 药相似。如苏所附，即是 药而非姜黄。苏不能分
别二物也。又云∶ ，味苦，温。主恶气疰忤，心痛，血气结积。苏云姜黄是 ，又云郁金
是胡 。夫如此，则三物无别，递相连名，总称为 ，功状则合不殊。今 味苦，色青。姜
黄味辛，温，无毒，色黄。主破血下气，温，不寒。郁金味苦，寒，色赤，主马热病。三物
不同，所用各别。日华子云∶姜黄，热，无毒。治症瘕血块痈肿，通月经，治扑损瘀血，消
肿毒，止暴风痛冷气，下食。海南生者，即名蓬莪术。江南生者，即为姜黄。
图经曰∶姜黄、旧不载所出州郡，今江、广、蜀川多有之。叶青绿，长一、二尺许，阔
三、
四寸
，有斜纹如红蕉叶而小。花红白色，至中秋渐凋。春末方生，其花先生，次方生叶，不结实
。根盘屈，黄色，类生姜而圆，有节。或云真者是经种三年以上老姜，能生花，花在根际。
一如 荷，根节坚硬，气味辛辣，种姜处有之。八月采根，片切曝干。蜀人以治气胀，及产
后败血攻心，甚验。蛮人生啖，云可以祛邪辟恶。谨按郁金、姜黄、 药三物相近，苏
恭
不细辨，所说乃如一物。藏器解纷云∶ 味苦，色青；姜黄味辛，温，色黄；郁金味苦，寒
，色赤，主马热病。三物不同，所用全别。又刘渊林注《吴都赋》姜汇非一。云姜汇大如螺
，气猛近于臭，南土人捣之以为齑 。一名廉姜。生沙石中，姜类也。其味大辛而香，削皮
以黑梅并盐汁渍之，乃成也。始安有之。据此，廉姜亦是其类，而自是一物耳。都下近年多
种姜，往往有姜黄生卖，乃是老姜。市人买生啖之。云治气为最。医家治气药大方中，亦时
用之。
千金翼∶疮癣初生，或始痛痒。以姜黄敷之，妙。经验后方∶治心痛。姜黄一两，桂穣
三两
为末，醋汤下一钱匕。
味辛、苦，性大寒，无毒。主治心腹部的结块积聚，注忤（一种由外邪侵袭引起的精神恍惚或疼痛病症），能下气破血，祛除风热，消散痈肿，其功效猛烈程度超过郁金。
《唐本草》注释说：姜黄的叶和根都类似于郁金。花朵春天从根部生出，与嫩苗一同长出，夏季开花后凋烂，不结果实。根有黄、青、白三种颜色。
其制作加工的方法，与郁金相同。西域人称之为“莪术”药。其味道辛、微苦，大多与郁金相同，只有花朵不同。（此条为《唐本草》先附内容）臣禹锡等人谨按陈藏器的说法：真正的姜黄，是经过种植三年以上老姜，能够开花。花在根部旁边，形状完全像荷花。根节紧密坚硬，气味辛辣。在种植生姜的地方有生长，但终究很难得到。性质热而不冷，《神农本草经》说它寒，是错误的。能破血下气。西蕃也有进贡的，与郁金、莪术相似。如苏恭所附注的，就是莪术而不是姜黄。苏恭不能区分这两种药物。又说：“莪术”，味苦，温。主治恶气注忤，心痛，血气结积。苏恭说姜黄就是莪术，又说郁金是胡莪术。像这样，那么这三种药物没有区别，依次相连命名，总称为莪术，功效状况则合并无异。现在莪术味苦，色青。姜黄味辛，温，无毒，色黄。主治破血下气，性温，不寒。郁金味苦，寒，色赤，主治马的热病。这三种药物不同，用途各自有别。日华子说：姜黄，热，无毒。治疗症瘕血块痈肿，通月经，治疗跌打损伤瘀血，消肿毒，止暴风痛冷气，帮助消化。海南生长的，就名叫蓬莪术。江南生长的，就是姜黄。
《图经本草》说：姜黄，旧籍未记载出产州郡，如今江、广、蜀川等地多有生长。叶青绿色，长一、二尺左右，宽三、四寸，有斜纹如同红蕉叶但较小。花红白色，到中秋逐渐凋谢。春末才生长，其花先生出，然后才生叶，不结实。根盘曲，黄色，类似生姜而圆，有节。有人说真正的是经过种植三年以上老姜，能开花，花在根部旁边，完全像荷花，根节坚硬，气味辛辣，在种植生姜的地方有生长。八月采挖根，切片晒干。蜀地人用它治疗气胀，以及产后败血攻心，非常有效。蛮人生吃，说可以祛邪辟恶。谨按郁金、姜黄、莪术这三种药物相近，苏恭不仔细辨别，所说的就像是一种药物。陈藏器解释纷争说：莪术味苦，色青；姜黄味辛，温，色黄；郁金味苦，寒，色赤，主治马的热病。这三种药物不同，用途完全不同。另外刘渊林注释《吴都赋》提到姜汇不止一种。说姜汇大如螺，气味猛烈接近臭味，南方土人捣碎作为酱菜。一名廉姜。生长在沙石中，属于姜类。其味大辛而香，削皮后用黑梅和盐汁浸泡，才能制成。始安地区有生长。据此，廉姜也是同类，但自是一物罢了。京城近年多种植姜，往往有姜黄生长出来售卖，那是老姜。市人购买生吃。说治疗气滞最好。医家治疗气病的方剂中，也时常使用它。
《千金翼方》：疮癣初生，或者刚开始痛痒。用姜黄敷贴，效果奇妙。《经验后方》：治疗心痛。姜黄一两，桂肉三两，研为细末，醋汤送服一钱匕。
Jianghuang (Curcuma Longa Rhizome)
Pungent, bitter, very cold in nature, non-toxic. Primarily treats accumulations and masses in the heart and abdomen, Zhu Wu (a condition characterized by mental confusion or pain caused by external pathogens), promotes the downward movement of Qi, breaks blood stasis, dispels wind-heat, and resolves carbuncles and swellings. Its efficacy is more potent than that of Yujin (Curcuma Wenyujin Rhizome).
The *Tang Bencao* annotation states: The leaves and roots are similar to those of Yujin. Flowers emerge from the root in spring, growing together with the shoots. They rot in summer without producing seeds. The roots come in three colors: yellow, green, and white.
Its processing method is the same as that of Yujin. People in the Western Regions call it "Ezhu" medicine. Its taste is pungent and slightly bitter, largely similar to Yujin, differing only in the flowers. (This entry was previously attached in the *Tang Bencao*). Minister Yuxi et al., according to Chen Cangqi, state: True Jianghuang comes from old ginger planted for over three years, which can produce flowers. The flowers appear at the base of the root, resembling lotus flowers. The root nodes are tight and hard, with a pungent aroma. It grows where ginger is cultivated but is ultimately difficult to obtain. Its nature is hot, not cold; the claim in the *Shennong Benjing* that it is cold is erroneous. It breaks blood stasis and promotes the downward movement of Qi. There are also imports from Xifan, similar to Yujin and Ezhu. What Su Gong annotated is actually Ezhu, not Jianghuang. Su Gong failed to distinguish between these two substances. He further stated: "Ezhu" is bitter and warm. It treats malignant qi, Zhu Wu, heart pain, and blood-Qi accumulations. Su Gong claimed Jianghuang is Ezhu, and Yujin is Hu Ezhu. In doing so, he treated these three substances as indistinguishable, linking their names sequentially and merging their functions. Currently, Ezhu is bitter and green; Jianghuang is pungent, warm, non-toxic, and yellow, treating blood stasis and Qi stagnation, being warm rather than cold; Yujin is bitter, cold, red, and treats heat diseases in horses. These three substances differ, and their applications are distinct. Ri Hua Zi stated: Jianghuang is hot and non-toxic. It treats phlegm-blood masses and carbuncles, regulates menstruation, treats traumatic blood stasis, reduces swelling and toxicity, relieves acute wind-cold pain, and aids digestion. Those from Hainan are called Peng'ezhu. Those from Jiangnan are called Jianghuang.
The *Tujing* states: Jianghuang's place of origin was not recorded in older texts. Currently, it is abundant in Jiang, Guang, and Shuchuan. The leaves are dark green, about one to two chi long and three to four cun wide, with diagonal veins like smaller red banana leaves. The flowers are red and white, fading gradually by mid-autumn. They sprout in late spring; flowers appear first, followed by leaves, and they do not bear fruit. The roots are coiled, yellow, round like ginger but with nodes. Some say true Jianghuang comes from old ginger planted for over three years, producing flowers at the root base, resembling lotus, with hard nodes and pungent aroma, found where ginger is grown. Roots are harvested in August, sliced, and dried. People in Shu use it to treat abdominal distension and postpartum blood stasis attacking the heart, with great efficacy. Barbarians eat it raw, claiming it expels evil influences. According to our analysis, Yujin, Jianghuang, and Ezhu are similar. Su Gong did not distinguish them carefully, treating them as one substance. Chen Cangqi clarified the confusion: Ezhu is bitter and green; Jianghuang is pungent, warm, and yellow; Yujin is bitter, cold, and red, treating horse heat disease. These three are different and used differently. Additionally, Liu Yuanlin's commentary on the *Wudu Fu* mentions that "Jianghui" is not a single item. He described Jianghui as large as a snail, with a strong odor approaching foulness, pounded by southern locals into a condiment. Also known as Lianjiang. It grows in sandy stones, belongs to the ginger family. Its taste is highly pungent and fragrant; after peeling, it is soaked in black plums and salt juice to become edible. It is found in Shian. Based on this, Lianjiang is of the same category but is a distinct entity. Recently, many people in the capital plant ginger, often yielding Jianghuang for sale, which is old ginger. Market buyers eat it raw, claiming it best treats Qi disorders. Physicians also occasionally use it in large formulas for treating Qi conditions.
*Qianjin Yi Fang*: For early-stage skin ulcers or tinea, initially presenting with pain or itching. Applying Jianghuang externally yields excellent results. *Jingyan Houfang*: To treat heart pain. Take one liang of Jianghuang and three liang of Guirou (Cinnamon Twig Bark), grind into powder, and take one qianbi with vinegar-infused water.