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味辛，平，有毒。主宽肠胃，充肌肤，滑中。一名土芝。
陶隐居云∶钱塘最多。生则有毒， （音 ）不可食。性滑，下石，服饵家所忌。种芋
三年不
采，成 （音吕）芋。又别有野芋，名老芋，形叶相似如一根，并杀人。人不识而食之垂死
者
，他人以土浆及粪汁与饮之，得活矣。唐本注云∶芋有六种∶有青芋、紫芋、真芋、白芋、
连禅芋、野芋。其青芋细长，毒多，初煮要须灰汁，易水煮熟，乃堪食尔。白芋、真芋、连
禅芋、紫芋毒少并正尔。蒸煮啖之，又宜冷啖，疗热止渴。其真、白、连禅三芋，兼肉作羹
，大佳。蹲鸱之饶，盖谓此也。野芋大毒，不堪啖也。臣禹锡等谨按孟诜云∶芋白色者，
无味；紫色者，破气。煮汁饮之止渴，十月后晒干收之。冬月食，不发病，他时月不可食。
又
，和鲫鱼、鲤鱼作 良。久食令人虚劳无力。又，煮汁洗腻衣，白如玉。亦可浴去身上浮风
。慎风半日。陈藏器云∶芋本功外，食之令人肥白。小者极滑，吞之开胃及肠闭。产后煮食
之，破血。饮其汁，止血渴。芋有八、九种，功用相似。野芋，生溪涧，非人所种者，根叶
相类尔。取根醋摩，敷虫疮疥癣，入口毒人。又有天荷，亦相似而大也。日华子云∶芋，冷
，破宿血，去死肌。其中有数种，有芽芋、紫芋。园圃中种者可食，余者有大毒，不可容易
食。姜芋辛辣，以生姜煮，又换水煮，方∶可食。和鱼煮，甚下气，调中补虚。叶，裹开了
痈疮毒，止痛。又云芋叶，冷，无毒。除烦止泻，疗妊孕心烦迷闷、胎动不安。又盐研敷蛇
虫
咬并痈肿毒，及 敷毒箭。
图经曰∶芋，《本经》不着所出州土，陶隐居注云∶钱塘最多，今处处有之。闽、蜀、
淮、
甸尤殖此。种类亦多，大抵性效相近。蜀川出者，形圆而大，状若蹲鸱，谓之芋魁。彼人莳
之
最盛，可以当粮食而度饥年。左思《三都赋》所谓徇蹲鸱之沃，则以为济世阳丸是也。江西
、闽中出者，形长而大，叶皆相类。其细者如卵，生于大魁旁，食之尤美，不可过多，乃有
损也。凡食芋，并须圆圃莳者。其野芋有大毒，不可辄食，食则杀人。唯土浆及粪汁解之。
《说文解字》云∶齐人谓芋为 。陶云∶种芋三年，不采成莒。二音相近，盖南北之呼不同
耳。古人亦单用作药，唐·韦宙《独行方》疗癖气，取生芋子一斤，压破，酒五升渍二七
日，空腹一杯，神良。
唐本云∶多食动宿冷。其叶如荷叶而长，根类于薯蓣而圆。《图经》云∶其类虽多，叶
盖相
似，叶大如扇，广尺余。白芋毒微；青芋多子；真芋、连禅芋、紫芋并毒少，而根俱不堪。
生
啖，蒸、煮冷啖，大治烦热，止渴。今畿县遍有，诸山南、江左唯有青、白、紫三芋而已。
食疗煮汁俗之，去身上浮气。浴了，慎风半日许。史记蜀卓氏云∶汶山之下，沃野有蹲鸱，
至死不饥。注∶蹲鸱，大芋也。沈存中笔谈处士刘汤，隐居王屋山。尝于斋中，见一大蜂，
于蛛网，蛛缚之，为蜂所螫，坠地。俄顷，蛛鼓腹欲裂，徐徐行入草，啮芋梗微破，以疮
就啮处磨之。良久，腹渐消，轻躁如故，自后人有为蜂螫者，挪芋梗敷之则愈。
衍义曰∶芋，所在有之，江、浙、二川者，最大而长。京、洛者，差圆小，而唯东、西
京者
佳，他处味不及也。当心出苗者为芋头，四边附芋头而生者，为芋子。八、九月以后，可食；
至时掘出，置十数日，却以好土匀埋，至春犹好。生则辛而涎，多食，滞气困脾。唐·杜甫
诗曰∶园收芋栗不全贫者是此。以梗擦蜂螫处，愈。
芋
味辛，性平，有毒。主要功效为宽舒肠胃，充实肌肤，润滑肠道。又名土芝。
陶弘景说：钱塘地区产量最多。生芋有毒，（音“yù”）不可食用。其性质滑利，能下石（指排出结石或硬物），是服食丹药者所忌讳的。种植芋头三年不采收，就会变成莒芋（音“lǚ”）。另外还有一种野芋，名叫老芋，形状和叶子相似，只有一根茎，吃了会杀人。如果有人不认识而误食，濒临死亡时，让他人喂饮泥土浆水和粪汁，就能得救。《唐本草》注解说：芋有六种：青芋、紫芋、真芋、白芋、连禅芋、野芋。其中青芋细长，毒性较大，初煮时必须用灰汁，换水煮熟后，才可以吃。白芋、真芋、连禅芋、紫芋毒性较小，直接蒸煮食用即可。又适宜冷吃，能治疗热症、止渴。真芋、白芋、连禅芋这三种芋，如果加肉做羹汤，味道极佳。“蹲鸱之饶”（形容芋头丰收如蹲着的猫头鹰般丰富），说的就是这种芋。野芋毒性大，不堪食用。臣禹锡等人按照孟诜的说法：白色芋头无味；紫色芋头破气。煮汁饮用可止渴，十月后晒干收藏。冬天食用不会发病，其他月份不宜食用。另外，芋头和鲫鱼、鲤鱼一起煮很好。长期食用使人虚弱疲劳无力。另外，煮芋头的汁液可以洗油腻的衣服，洁白如玉。也可以用来洗澡去除身上的浮风（皮肤瘙痒等风邪症状）。洗后需避风半天。陈藏器说：芋头除了原有功效外，食用还能使人肥白。小的芋头极滑，吞下能开胃及治疗肠闭。产后煮食可以破血。饮用其汁液，可止血渴。芋头有八九种，功效相似。野芋生长在溪涧中，不是人工种植的，根叶相似。取根部用醋研磨，敷在虫疮疥癣上，若入口则对人有毒。还有天荷，也相似但更大。日华子说：芋头性冷，破宿血，去死肌。其中有几种，有芽芋、紫芋。园圃中种植的可以食用，其余的大都有大毒，不可轻易食用。姜芋辛辣，需用生姜煮，再换水煮，才可以吃。和鱼一起煮，很能下气，调中补虚。芋叶，包裹开启痈疮毒，止痛。又说芋叶性冷，无毒。除烦止泻，治疗妊娠心烦迷闷、胎动不安。又用盐研磨敷于蛇虫咬伤及痈肿毒，以及毒箭伤口。
《图经本草》说：芋，《本经》未注明出产州土，陶弘景注解说：钱塘最多，现在到处都有。闽、蜀、淮、甸尤其多产此物。种类也多，大致性效相近。蜀川出产的，形状圆大而大，状如蹲着的猫头鹰，称为芋魁。当地人种植最盛，可以作为粮食度过饥荒。左思《三都赋》所说的“徇蹲鸱之沃”，就是指以此济世阳丸（可能指代某种食物或药物制剂）。江西、闽中出产的，形状长而大，叶子都相似。细小的如卵，生于大芋旁，食用尤其美味，不可过多，否则会有损害。凡食用芋头，必须是园圃种植的。野芋有大毒，不可随意食用，吃了会杀人。只有土浆和粪汁能解其毒。《说文解字》说：齐人叫芋为“”。陶弘景说：种芋三年不采变成莒。这两个音相近，大概是南北称呼不同罢了。古人也单用作药，唐代韦宙《独行方》治疗癖气，取生芋子一斤，压破，用酒五升浸泡二十一天，空腹喝一杯，效果神奇。
《唐本草》说：多吃会引发宿冷。其叶像荷叶但更长，根类薯蓣但圆。《图经》说：其种类虽多，叶子大概相似，叶大如扇，宽一尺多。白芋毒性微；青芋多子；真芋、连禅芋、紫芋毒性都少，但根都不堪食用。生吃，蒸、煮后冷吃，大治烦热，止渴。现在京城各县普遍都有，诸山南、江左只有青、白、紫三种芋而已。食疗煮汁漱口，去除身上浮气。洗完澡，需避风约半天。史记记载蜀地卓氏说：汶山之下，肥沃田野有蹲鸱（大芋），直到老死也不饥饿。注：蹲鸱，即大芋。沈存中《笔谈》记载处士刘汤，隐居王屋山。曾经在书房中，看见一只大蜂，被蛛网缠住，蜘蛛捆绑它，却被蜂螫，掉在地上。不久，蜘蛛鼓腹欲裂，慢慢爬入草中，咬破芋梗微破，将伤口靠近咬破处摩擦。良久，腹部逐渐消退，轻躁如故，此后有人被蜂螫，拿芋梗敷上就痊愈了。
《衍义》说：芋，各地都有，江、浙、二川产的，最大而长。京、洛产的，稍圆小，而唯东、西京产的最好，其他地方味道不及。从中心长出苗的是芋头，四边附着芋头而生的是芋子。八、九月以后可食用；到时挖出，放置十几天，再用好土均匀埋好，到春天依然好。生的时候辛且有粘液，多吃会滞气困脾。唐代杜甫诗曰：“园收芋栗不全贫”说的是这个。用梗擦拭蜂螫处，可愈。
Taro (Yù)
Flavor: Acrid (Xīn). Nature: Neutral (Píng). Toxicity: Toxic.
Main actions: Relaxes the stomach and intestines, nourishes the skin and flesh, lubricates the bowels.
Alternative name: Earth Ginseng (Tǔ Zhī).
Tao Hongjing stated: The most abundant production is in Qiantang. Raw taro is toxic (pronounced "yù") and inedible. Its nature is slippery, capable of expelling stones (Shí), which is taboo for those practicing medicinal elixir ingestion. Taro planted for three years without harvesting becomes Jū yù (pronounced "lǚ"). Additionally, there is a wild taro named Lao yu (Old Taro); its shape and leaves are similar, possessing only a single stem, and consumption can be fatal. If someone mistakenly eats it and is near death, drinking mud slurry or fecal juice administered by others can save them.
The *Tang Bencao* annotation notes: There are six types of taro: Qing yu (Green Taro), Zi yu (Purple Taro), Zhen yu (True Taro), Bai yu (White Taro), Lianchan yu, and Ye yu (Wild Taro). Among these, Qing yu is slender and highly toxic; initial boiling requires ash lye, followed by changing water and thorough cooking before it is edible. Bai yu, Zhen yu, Lianchan yu, and Zi yu have less toxicity and can be steamed or boiled directly. They are also suitable for cold consumption to treat heat conditions and quench thirst. Zhen yu, Bai yu, and Lianchan yu make excellent soup when cooked with meat. The phrase "abundance of squatting owls" (Dūn Chī zhī Ráo), referring to the plentiful harvest of taro, describes this vegetable. Wild taro is highly toxic and inedible.
Min Yuxi and others, citing Meng Shen: White taro has no distinct flavor; purple taro breaks Qi. Boiling the juice and drinking it quenches thirst; it should be dried and stored after the tenth lunar month. Consuming it in winter does not cause disease, but it is inadvisable in other months. Furthermore, taro cooked with crucian carp or common carp is beneficial. Long-term consumption leads to deficiency, fatigue, and weakness. Additionally, taro boiling liquid can wash greasy clothes, making them white as jade. It can also be used for bathing to remove superficial wind (Fēng) from the body. After bathing, one must avoid wind for half a day.
Chen Cangqi stated: Besides its original functions, eating taro makes the body fat and fair-skinned. Small taro is very slippery; swallowing it opens the stomach and treats intestinal obstruction. Eating boiled taro postpartum breaks blood stasis. Drinking its juice stops bleeding and quenches thirst. There are eight or nine varieties of taro with similar functions. Wild taro grows in streams and creeks, is not cultivated by humans, and its roots and leaves resemble cultivated ones. Applying crushed root rubbed with vinegar to insect sores, scabies, and tinea works, but if ingested, it is toxic to humans. There is also Tianhe, which is similar but larger.
Rihua Zi stated: Taro is cold-natured, breaks old blood, and removes dead tissue. Among them are Ya yu and Zi yu. Those cultivated in gardens are edible; others possess high toxicity and should not be eaten lightly. Ginger taro is acrid and pungent; it must be boiled with fresh ginger, then boiled again in fresh water before it is edible. Cooked with fish, it strongly directs Qi downward, harmonizes the middle, and tonifies deficiency. Taro leaves, when applied to open carbuncles and toxins, relieve pain. He also stated that taro leaves are cold-natured and non-toxic. They relieve irritability and stop diarrhea, treating restlessness and confusion during pregnancy, and restless fetus. Rubbing with salt and applying to snake or insect bites, carbuncles, swelling, toxins, and poisoned arrows is effective.
*Tujing* states: Taro is not listed with specific origin provinces in the *Ben Jing*. Tao Hongjing noted that Qiantang produces the most, and now it is found everywhere. Min, Shu, Huai, and Dian regions produce particularly large quantities. There are many varieties, generally with similar properties and effects. Those from Shu are round and large, resembling a squatting owl, called Yu Kui. Locals cultivate them extensively, using them as staple food to survive famine years. Zuo Si's *Three Capitals Rhapsody* mentions "following the abundance of squatting owls," implying their use as sustenance. Those from Jiangxi and central Fujian are long and large, with similar leaves. The small ones, like eggs, grow beside the large tuber and are especially delicious; however, excessive consumption causes harm. All edible taro must be from garden cultivation. Wild taro has high toxicity and should not be eaten casually, as it can be fatal. Only mud slurry and fecal juice can detoxify it. *Shuowen Jiezi* states that people in Qi call taro "Yu". Tao said that planting taro for three years without harvesting turns it into Ju. The pronunciations are similar, likely due to north-south dialect differences. Ancients also used it singly as medicine. In the Tang Dynasty, Wei Zhou's *Du Xing Fang* treated phlegm masses (Pi Qi) by taking one jin of raw taro tubers, crushing them, soaking in five sheng of wine for twenty-one days, and drinking one cup on an empty stomach, yielding miraculous results.
*Tang Bencao* states: Excessive consumption triggers latent cold. Its leaves are like lotus leaves but longer; its roots resemble Dioscorea (Shuyao) but are rounder. *Tujing* states: Although varieties differ, leaves are generally similar, large as fans, over a chi wide. White taro has slight toxicity; Qing taro has many seeds; Zhen taro, Lianchan taro, and Zi taro have little toxicity, but their roots are inedible. Raw consumption, or steaming/boiling and eating cold, greatly treats irritability and heat, quenching thirst. Now, counties near the capital grow it widely; in southern mountains and Jiangzuo, only Qing, Bai, and Zi taros exist. For dietary therapy, boiling the juice and rinsing the mouth removes superficial qi from the body. After bathing, avoid wind for about half a day. The *Records of the Grand Historian* records that Zhuo Shi of Shu said: Below Mount Wen, fertile fields have squatting owls (large taro), ensuring no starvation until death. Annotation: Squatting owl refers to large taro. Shen Kuo's *Brush Talks* recorded Scholar Liu Tang, who lived in seclusion at Mount Wangwu. Once in his study, he saw a large bee caught in a spider web. The spider bound it, but was stung by the bee and fell to the ground. Soon, the spider's abdomen swelled as if bursting. It slowly crawled into the grass, bit through a taro stalk slightly, and rubbed the wound against the bitten area. After a while, the swelling subsided, and the spider returned to normal agitation. Since then, people stung by bees apply taro stalks to cure it.
*Yanyi* states: Taro is available everywhere. Those from Jiang, Zhe, and the Two Sichuan regions are largest and longest. Those from Jing and Luo are slightly rounder and smaller, with only those from Eastern and Western capitals being superior; others lack flavor. The shoot emerging from the center is the main tuber (Yutou); those growing attached around the sides are side tubers (Yuzi). Edible after the eighth and ninth lunar months; after digging, store for ten days, then replant evenly in good soil, remaining good until spring. Raw taro is acrid and slimy; excessive consumption stagnates Qi and burdens the Spleen. The Tang Dynasty poet Du Fu wrote: "Harvesting taro and chestnuts in the garden prevents complete poverty," referring to this. Rubbing the sting site with the stalk cures the injury.