\r芰（单伎）实\pd484.bmp\r
味甘，平，无毒。主安中，补五脏，不饥轻身，一名菱（音陵）。
陶隐居云∶庐江间最多，皆取火燔以为米充粮。今多蒸曝，蜜和饵之，断谷长生。水族
中又
有菰（音孤）首，性冷，恐非上品。被霜后食之，令阴不强。又不可杂白蜜食，令生虫也。
唐
本注云∶芰作粉，极白润，宜人。臣禹锡等谨按蜀本图经云∶生水中，叶浮水上，其花黄
白色，实有二种∶一，四角；一，两角。孟诜云∶菱实，仙家蒸作粉，蜜和食之，可休粮。
水
族之中，此物最不能治病。又云∶令人藏冷，损阳气，痿茎。可少食。多食令人腹胀满者，
可暖酒和姜饮一、两盏，即消矣。
图经曰∶芰，菱实也。旧不着所出州土，今处处有之。叶浮水上，花黄白色，花落而实
生，
渐向水中乃熟。实有二种，一种四角，一种两角。两角中又有嫩皮而紫色者，谓之浮菱，食
之
尤美。江淮及山东人曝其实仁，以为米，可以当粮。道家蒸作粉，蜜渍食之，以断谷。水果
中引物最治病，解丹石毒。然性冷，不可多食。
食疗∶神仙家用，发冷气。人含吴茱萸，咽其津液，消其腹胀矣。周礼疏屈到嗜芰，即
菱角
也。
衍义曰∶芰，今世俗谓之菱角，所在有。煮熟取仁食之，代粮，不益脾。又有水菱，亦
芰也
，但大而脆，可生食。和合治疗，未闻其用。有人食生芰多则利及难化，是亦性冷。
芰（菱角）实
味甘，性平，无毒。主要功效为安定中焦，补益五脏，使人不感饥饿且身体轻健，又名菱（读音：陵）。
陶隐居说：庐江一带最多，人们都采取用火烤熟后当作米粮来食用。现在多采用蒸晒的方法，用蜂蜜调和食用，可以断绝五谷饮食以求长生。水族中还有一种叫菰首（茭白），性寒凉，恐怕不属于上品。被霜冻后的菱角食用后，会使阴气不强盛。另外，不可与白蜜同食，否则会导致生虫。
《唐本草》注解说：将芼制成粉，颜色极白且滋润，适合人食用。臣禹锡等人谨按蜀本图经记载：生长在水中，叶子浮在水面上，花呈黄白色，果实有两种：一种四角，一种两角。孟诜说：菱角果实，仙人将其蒸熟制成粉，用蜂蜜调和食用，可以停止进食五谷。在水族生物中，此物最不能治病。又说：令人脏腑寒冷，损伤阳气，导致阴茎痿软。可以少量食用。多吃令人腹胀满，可以用温酒调和生姜饮用一两杯，即可消除。
《图经》说：芰，就是菱角果实。旧籍未注明出产州土，如今到处都有。叶子浮在水面上，花黄白色，花落之后果实生成，逐渐沉入水中才成熟。果实有两种，一种四角，一种两角。两角的其中又有皮嫩而紫色的，称为浮菱，食用起来尤其美味。江淮及山东地区的人将其果仁晒干，当作米粮，可以充饥。道家将其蒸熟制成粉，用蜂蜜浸泡食用，用来断绝五谷。水果中以此物最具有治疗疾病的作用，能解丹石毒。然而性寒凉，不可多吃。
《食疗本草》说：神仙家用它来发散冷气。人含服吴茱萸，吞咽其津液，可以消除其引起的腹胀。《周礼》疏中提到屈到喜爱吃芰，就是菱角。
《衍义》说：芰，现在世俗称为菱角，各地都有。煮熟后取果仁食用，代替粮食，但不利于脾脏。还有水菱，也是芰的一种，但个头大且脆，可以生吃。关于其合和治疗的用途，未曾听闻。有人吃多了生菱角会导致腹泻及难以消化，这也是因为性寒凉的缘故。
Ji (Water Caltrop) Fruit
Sweet in flavor, neutral in nature, non-toxic. Primarily acts to calm the Middle Jiao (Middle Burner), tonify the Five Zang Organs, prevent hunger, and make the body feel light and agile. Also known as Ling (pronunciation: líng).
Tao Hongjing states: It is most abundant in the Lujiang region, where people roast it over fire to use as a rice substitute for provisions. Nowadays, it is mostly steamed and sun-dried, then mixed with honey for consumption, which can serve as a method of grain avoidance (Duan Gu) for longevity. Among aquatic creatures, there is also Gu Shou (Zizania Aquatica Rhizome, commonly known as Wild Rice Stem), which has a cold nature, and is likely not considered a superior grade ingredient. Consuming it after being frosted may fail to strengthen Yin. Furthermore, it should not be eaten together with white honey, as this may cause worms to develop.
The Tang Ben Cao annotation notes: When made into powder, Ji is extremely white and moist, making it suitable for human consumption. Ministers Yuxi and others respectfully cite the Shu Ben Tu Jing: It grows in water, with leaves floating on the surface, yellowish-white flowers, and two types of fruit: one with four angles and one with two angles. Meng Shen says: The fruit of the water caltrop, when steamed by immortals into powder and mixed with honey for eating, can facilitate grain avoidance (Xiu Liang). Among aquatic foods, this item is least effective in treating diseases. It is also said that it causes coldness in the viscera, damages Yang Qi, and leads to flaccidity of the penis. It can be consumed in small amounts. Excessive consumption causes abdominal distension and fullness; drinking one or two cups of warm wine mixed with ginger can resolve this.
The Tu Jing states: Ji refers to the fruit of the water caltrop. Old texts do not specify its place of origin, but it is now found everywhere. Leaves float on the water surface, flowers are yellowish-white, and fruits form after the flowers fall, ripening only as they gradually submerge into the water. There are two types of fruits: one with four angles and one with two angles. Among the two-angled varieties, there are some with tender purple skin, called Floating Water Caltrop (Fu Ling), which are particularly delicious when eaten. People in the Jianghuai and Shandong regions dry their kernels to use as rice, serving as a food staple. Daoists steam them into powder, soak them in honey, and eat them to practice grain avoidance. Among fruits, this item is most beneficial for treating diseases and resolving Dan Shi toxicity (toxicity from mineral pills). However, due to its cold nature, it should not be eaten in excess.
Shi Liao Ben Cao states: Used by immortals to disperse cold Qi. If one holds Wu Zhu Yu (Evodiae Fructus) in the mouth and swallows the saliva, it can消 (resolve) the abdominal distension caused by it. The commentary on Zhou Li mentions Qu Dao's fondness for Ji, which refers to the water caltrop.
Yan Yi states: Ji is currently commonly referred to as water caltrop and is available everywhere. After boiling and taking out the kernel for eating, it can replace grain but does not benefit the Spleen. There is also Shui Ling (Water Water Caltrop), which is also a type of Ji, but is larger and crispier, and can be eaten raw. Regarding its use in combined therapeutic treatments, no applications have been heard of. Some people who consume too many raw water caltrops experience diarrhea and difficulty in digestion, which is also due to its cold nature.