\r芥\pd523.bmp\r
味辛，温，无毒。归鼻。主除肾邪气，利九窍，明耳目，安中，久食温中。
陶隐居云∶似菘而有毛，味辣，好作菹，亦生食。其子可藏冬瓜。又有莨（音郎），以
作菹，
甚辣快。唐本注云∶此芥有三种∶叶大粗者，叶堪食，子入药用，熨恶疰至良；叶小子细者
，叶不堪食，其子但堪为齑尔；又有白芥，子粗大白色，如白粱米，甚辛美，从戎中来，《
别录》云∶子主射工及疰气发无当常处，丸服之，或捣为末，醋和涂之，随手有验。臣禹锡
等谨按蜀本图经云∶一种叶大，子白且粗，名曰胡芥。啖之及药用最佳，而人间未多用之
孟诜云∶芥，煮食之亦动气，生食发丹石，不可多食。日华子云∶除邪气，止咳嗽上气，冷
气疾。子，治风毒肿及麻痹，醋研敷之。扑损瘀血，腰痛肾冷，和生姜研，微暖，涂贴。心
痛，酒、醋服之。
图经曰∶芥，旧不着所出州土，今处处有之。似菘而有毛，味极辛辣，此所谓青芥也。
芥之
种亦多，有紫芥，茎、叶纯紫，多作齑者，食之最美；有白芥，子粗大色白，如粱米，此入
药
又云生河东，今近处亦有。其余南芥、旋芥、花芥、石芥之类，皆
菜茹之美者，非药品所须，不复悉录。大抵南土多芥，亦如菘类。相传岭南无芜菁，有人携
种至彼，种之皆变作芥，言地气暖使然耳。《续传信方》∶主
腹冷夜起，以白芥子一升，炒熟，勿令焦，细研，以汤浸蒸饼，丸如赤小豆，姜汤吞七丸，
甚效。
食疗∶主咳逆下气，明目，去头面风。大叶者良。煮食之动气，犹胜诸菜。生食发丹石，
其
子，微熬研之，作酱香美，有辛气，能通利五脏。其叶不可多食。又，细叶有毛者杀人。圣
惠
小芥子末，和鸡子白，调敷之。又方∶妇人中风，口噤，舌本
缩。用芥子一升，细研，以醋三升，煎取一升。用敷颔颊下，立效。外台秘要∶治聋。芥子
捣碎，以
耳，瘥。孙真人芥菜合兔肉食之成恶疮。广济方∶治 有九种，不过此方
水及蜜和滓，敷喉上下，干
易之。子母秘录∶小儿紧唇。捣马芥子汁，令先揩
左传季氏与 氏斗鸡，季氏
金其距， 氏芥其羽。注
衍义曰∶芥，似芜菁，叶上纹皱起，色尤深绿为异。子与苗皆辛，子尤甚，多食动风。
一品
入药用
芥
味辛，性温，无毒。归鼻经。主治祛除肾中邪气，通利九窍，使耳目清明，安定中焦，长期食用可温养中焦。
陶隐居说：芥菜像菘菜（白菜）但有毛，味道辛辣，喜欢用来做腌菜，也可以生吃。它的种子可以藏在冬瓜里保存。还有莨（音郎），用来做腌菜，非常辛辣爽口。唐本注说：这种芥有三种：叶子大且粗糙的，叶子可以吃，种子入药使用，熨烫治疗恶疰病非常好；叶子小且细嫩的，叶子不适合吃，它的种子只适合做成芥末酱；还有白芥，种子粗大白色，像白粱米一样，味道非常辛辣鲜美，从戎地传来，《别录》说：种子主治射工虫毒及疰气发作位置不固定的病症，丸服它，或者捣成粉末，用醋调和涂抹，随手就有疗效。臣禹锡等谨慎按照蜀本图经说：有一种叶子大，种子白且粗大的，名叫胡芥。食用及药用效果最佳，但人间没有多用它。孟诜说：芥菜，煮着吃也会动气，生吃会引发丹石药毒，不可多吃。日华子说：能祛除邪气，止咳嗽上气，治冷气疾。种子，治疗风毒肿及麻痹，用醋研磨敷贴。跌打损伤瘀血，腰痛肾冷，和生姜一起研磨，微暖后涂贴。心痛，用酒、醋送服。
图经说：芥菜，旧时不记载出产州土，现在到处都有。像菘菜但有毛，味道极辛辣，这就是所说的青芥。芥菜的品种也很多，有紫芥，茎、叶纯紫色，多用来做芥末酱，吃起来最美；有白芥，种子粗大色白，像粱米，这入药。又说生在河东，现在附近也有。其余南芥、旋芥、花芥、石芥之类，都是蔬菜中的美味者，不是药品所必需的，不再全部记录。大致南方多芥菜，也像菘菜类一样。相传岭南没有芜菁，有人带种子到那里，种下都变成芥菜，说是地气温暖导致的罢了。《续传信方》：主治腹冷夜起，用白芥子一升，炒熟，不要让烧焦，细细研磨，用汤浸泡蒸饼，做成如赤小豆大小的丸子，姜汤吞服七丸，非常有效。
食疗：主治咳逆下气，明目，去除头面风。大叶的好。煮着吃会动气，胜过其他蔬菜。生吃发丹石药毒，它的种子，稍微炒研，做成酱香气美，有辛气，能通利五脏。它的叶子不可多吃。另外，细叶有毛的杀人。圣惠方：小芥子末，和鸡蛋清，调匀敷贴。又一方：妇人中风，口噤，舌根收缩。用芥子一升，细细研磨，用醋三升，煎取一升。用来敷在颔颊下，立刻见效。外台秘要：治聋。芥子捣碎，塞入耳中，痊愈。孙真人说：芥菜合兔肉食之成恶疮。广济方：治疗喉痹有九种，不过此方用水及蜜和滓，敷喉上下，干易之。子母秘录：小儿紧唇。捣马芥子汁，令先揩左。左传季氏与郈氏斗鸡，季氏金其距，郈氏芥其羽。注衍义曰：芥，像芜菁，叶上纹路皱起，颜色特别深绿为异。子与苗皆辛，子尤其厉害，多吃动风。一品入药用。
Mustard (Jie)
Pungent in flavor, warm in nature, non-toxic. Enters the Nose Meridian. Mainly treats expelling pathogenic factors from the Kidney, unblocking the Nine Orifices, clarifying the ears and eyes, stabilizing the Middle Jiao, and long-term consumption warms the Middle Jiao.
Tao Hongjing states: It resembles Brassica rapa var. pekinensis (Song Cai/Bok Choy) but has hairs, tastes pungent, is good for making pickles, and can also be eaten raw. Its seeds can be stored inside winter melons. There is also Lang (pronounced 'Lang'), used for making pickles, which is very pungent and refreshing. Tang Ben Zhu states: This mustard has three types: The one with large, coarse leaves, the leaves are edible, and the seeds are used medicinally; it is excellent for applying hot compresses to treat malignant Zhue diseases. The one with small, fine leaves, the leaves are not suitable for eating, and its seeds are only suitable for making mustard paste. There is also White Mustard, with large, white seeds resembling white sorghum grains, very pungent and delicious, coming from the Rong region. Bie Lu states: The seeds mainly treat She Gong insect poison and Zhue Qi attacks that occur in unpredictable locations; take it as pills, or grind into powder and mix with vinegar for topical application, yielding immediate results. Chen Yuxi et al., according to Shu Ben Tu Jing, state: There is a type with large leaves and large, white seeds, named Hu Jie. It is best for consumption and medicinal use, but rarely used by people. Meng Shen states: Mustard, when boiled and eaten, also moves Qi; eaten raw, it triggers Dan Shi drug toxicity, and should not be eaten in excess. Ri Hua Zi states: It expels pathogenic factors, stops coughing and rebellious Qi, and treats cold Qi diseases. The seeds treat Wind Toxicity swelling and numbness; grind with vinegar for topical application. For traumatic injuries with blood stasis, lower back pain, and Kidney Cold, grind with fresh ginger, warm slightly, and apply topically. For heart pain, take with wine or vinegar.
Tu Jing states: Mustard was not previously recorded regarding its place of origin, but now it grows everywhere. It resembles Brassica rapa var. pekinensis but has hairs, and tastes extremely pungent; this is what is called Qing Jie (Green Mustard). There are many varieties of mustard. There is Zi Jie (Purple Mustard), with stems and leaves purely purple, often made into mustard paste, tasting the best. There is Bai Jie (White Mustard), with large, white seeds resembling sorghum grains, which is used medicinally. It is also said to grow in Hedong, and is now found nearby. The remaining types such as Nan Jie, Xuan Jie, Hua Jie, and Shi Jie are all delicious vegetables, not required for medicinal purposes, so they are not fully recorded. Generally, the southern regions have much mustard, similar to Brassica rapa var. pekinensis. It is passed down that there is no turnip (Wu Jing) in Lingnan; when someone brought seeds there and planted them, they all turned into mustard, saying it was due to the warm local climate. Xu Chuan Xin Fang states: Mainly treats abdominal coldness and nocturnal waking. Use one sheng of White Mustard seeds, stir-fry until cooked but not burnt, grind finely, soak steamed dough balls in water, form pills the size of adzuki beans, and swallow seven pills with ginger decoction; very effective.
Shi Liao states: Mainly treats coughing with rebellious Qi, brightens the eyes, and removes wind from the head and face. Large-leaved ones are superior. Boiling and eating moves Qi, surpassing other vegetables. Eating raw triggers Dan Shi drug toxicity. Its seeds, if lightly roasted and ground, make a fragrant and delicious paste with a pungent aroma, capable of unblocking and benefiting the Five Zang Organs. Its leaves should not be eaten in excess. Furthermore, those with fine leaves and hairs are lethal. Sheng Hui Fang: Fine mustard seed powder mixed with egg white, applied topically. Another prescription: For women suffering from Wind Stroke with locked jaw and retracted tongue root, use one sheng of mustard seeds, grind finely, boil with three sheng of vinegar until reduced to one sheng. Apply under the jaw and cheeks; immediate effect. Wai Tai Mi Yao: Treats deafness. Crush mustard seeds, insert into the ear until healed. Sun Simiao states: Eating mustard greens together with rabbit meat causes malignant sores. Guang Ji Fang: Treats Hou Bi (Throat Obstruction) which has nine types; however, this formula uses water and honey mixed with dregs, applied above and below the throat, changing when dry. Zi Mu Mi Lu: For infant tight lips. Grind Ma Jie seeds for juice, first wipe the left side. Zuo Zhuan: When the Ji clan and Hou clan played rooster fighting, the Ji clan attached metal spurs to their roosters, and the Hou clan attached mustard seeds to their feathers. Commentary on Yan Yi states: Mustard resembles turnips, with wrinkled leaf veins and particularly dark green color as distinct features. Both seeds and sprouts are pungent, with seeds being more potent; excessive consumption moves Wind. Classified as a Grade One medicinal herb.