\r茵陈蒿\pd123.bmp\r
味苦，平、微寒，无毒。主风湿，寒热，邪气，热结，黄胆，通身发黄，小便不利
，除头热，去伏瘕。久服轻身，益气耐老，面白悦长年。白兔食之仙。生太山及丘陵坡岸上
。五月及立秋采，阴干。
陶隐居云∶今处处有，似蓬蒿而叶紧细，茎，冬不死，春又生。唯入疗黄胆用。《仙经》
云
∶
白蒿，白兔食之仙。而今茵陈乃云此，恐是误尔。今按陈藏器本草云∶茵陈本功外，通关节
，去滞热，伤寒用之。虽蒿类，苗细经冬不死，更因旧苗而生，故名因陈，后加蒿字也。今
又详∶此非菜中茵陈也。臣禹锡等谨按蜀本图经云∶叶似青蒿而背白，今所在皆有，采苗
阴
干。药性论云∶茵陈蒿，使，味苦、辛，有小毒。治眼目通身黄，小便赤。日华子云∶石茵
陈，味苦，凉，无毒。治天行时疾，热狂，头痛头旋，风眼冬，瘴疟，女人症瘕，并闪损乏
绝。又名茵陈蒿、山茵陈。本出和州及南山、岭上皆有。
图经曰∶茵陈蒿，生泰山及丘陵坡岸上，今近道皆有之，而不及泰山者佳。春初生苗，
高三
、
五寸，似蓬蒿而叶紧细，无花实，秋后叶枯，茎秆经冬不死，至春更因旧苗而生新叶，故名
茵陈蒿。五月、七月采茎叶阴干，今谓之山茵陈。江宁府又有一种茵陈，叶大根粗，黄白色
，至夏有花实。阶州有一种名白蒿，亦似青蒿而背白，本土皆通入药用之。今南方医人用山
茵陈，乃有数种。或着其说云∶山茵陈，京下及北地用者，如艾蒿，叶细而背白，其气亦如
艾，味苦，干则色黑。江南所用，茎叶都似家茵陈而大，高三、四尺，气极芬香，味甘、辛
。俗又名龙脑薄荷。吴中所用，乃石香 也，叶至细，色黄，味辛，甚香烈，性温。误作解
脾药服之，大令人烦。以本草论之，但有茵陈蒿，而无山茵陈。本草注云∶茵陈蒿叶似蓬蒿
而紧细。今京下北地用为山茵陈者是也。大体世方用山茵陈疗脑痛，解伤寒发汗，行肢节滞
气，化痰利膈，治劳倦最要。详本草正经，唯疗黄胆，利小便，与世方都不应。今试取京下
所用山茵陈，为解肌发汗药，灼然少效；江南山茵陈，疗伤寒脑痛绝胜。此见诸医议论，谓
家茵陈亦能解肌下膈，去胸中烦。方家少用，但可研作饮服之。本草所无，自出俗方。茵陈
蒿复当别是一物，主疗自异，不得为山茵陈，此说亦未可据。但以功较之，则江南者为胜。
以经言之，则非本草所出。医方所用，且可计较功效，本草之义，更当考论尔。
雷公云∶凡使，须用叶有八角者，采得阴干，去根细锉用，勿令犯火。千金方∶治遍身
风痒
，生
疮疥。茵陈不计多少，煮浓汁洗之，立瘥。食医心镜茵陈，主除大热，黄胆，伤寒头痛，风
热瘴疠，利小便。切煮羹，生食之亦宜人。
衍义曰∶茵陈蒿，张仲景治伤寒，热甚发黄者，身面悉黄，用之极效。又一僧因伤寒后
发汗
不
澈，有留热，身面皆黄，多热，期年不愈。医作食黄治之，治不对病，不去。问之，食不减
。寻与此药，服五日，病减三分之一，十日减三分之二，二十日病悉去。方用山茵陈、山栀
子各三分，秦艽、升麻各四钱，末之。每用三钱，水四合，煎及二合，去滓，食后温服，以
知为度。然此药以茵陈蒿为本，故书之。
味苦，性平、微寒，无毒。主治风湿病，寒热往来，邪气侵袭，热结证，黄疸，全身发黄，小便不利，消除头部热感，去除体内潜伏的积块（伏瘕）。长期服用可使人身体轻健，益气延年，面色红润，健康长寿。传说白兔食用此草可成仙。生长于泰山及丘陵坡岸上。五月及立秋时采收，阴干。
陶隐居说：现在各地都有，形状像蓬蒿但叶子紧细，茎秆冬天不枯死，春天又生新芽。只有用于治疗黄疸时使用。《仙经》说：白蒿，白兔食用后可成仙。而现在所说的茵陈竟然指这个，恐怕是搞错了。现在考证陈藏器的《本草》说：茵陈除了原有功效外，还能通利关节，去除滞留的热邪，治疗伤寒。虽然属于蒿类，但幼苗细小，经过冬天不死，而是依附旧苗生长，所以名字叫“因陈”（沿袭陈旧），后来加上“蒿”字。现在又详细考察：这不是蔬菜中的茵陈。臣禹锡等人谨按《蜀本图经》说：叶子像青蒿但背面发白，现在各地都有，采集幼苗阴干。《药性论》说：茵陈蒿，作为使药，味苦、辛，有小毒。治疗眼睛及全身发黄，小便赤红。日华子说：石茵陈，味苦，性凉，无毒。治疗流行性时疫，热狂，头痛头晕，风眼疾，瘴疟，妇女症瘕，以及闪挫损伤导致的元气衰竭。又名茵陈蒿、山茵陈。原本出产在和州，南山、岭上也都有。
《图经》说：茵陈蒿，生长在泰山及丘陵坡岸上，现在近道各地都有，但不如泰山的品质好。春天初生苗，高三、五寸，像蓬蒿但叶子紧细，无花实，秋后叶枯，茎秆经过冬天不死，到春天又依附旧苗生出新的叶子，所以名叫茵陈蒿。五月、七月采收茎叶阴干，现在称为山茵陈。江宁府又有另一种茵陈，叶子大根粗，黄白色，到夏天有花实。阶州有一种叫白蒿，也像青蒿但背面发白，当地都通入药用。现在南方医生用的山茵陈，有好几种。有的解释说：山茵陈，京城及北方地区使用的，像艾蒿，叶子细而背面发白，气味也像艾，味苦，干燥后颜色变黑。江南地区使用的，茎叶都像家茵陈但更大，高三、四尺，气味非常芳香，味甘、辛。俗名龙脑薄荷。吴地使用的，是石香薷，叶子极细，色黄，味辛，香气浓烈，性温。误作解脾药服用，会令人烦躁。根据本草论述，只有茵陈蒿，而没有山茵陈。本草注解说：茵陈蒿叶子像蓬蒿而紧细。现在京城及北方地区用作山茵陈的就是这种。大体上世俗方剂用山茵陈治疗脑痛，解除伤寒发汗，行肢节滞气，化痰利膈，治疗劳倦是最主要的。详细考察本草正经，只治疗黄疸，利小便，与世俗方剂的功效都不对应。现在试着取京城所用的山茵陈作为解肌发汗药，显然效果很少；江南的山茵陈，治疗伤寒脑痛极佳。这可见各位医生的议论，认为家茵陈也能解肌下膈，去除胸中烦闷。方家少用，但可以研磨冲服。本草中没有记载，出自世俗方剂。茵陈蒿应当另外是一种东西，主治功能不同，不能算作山茵陈，这种说法也不可靠。但以功效比较，则江南产的更好。以经典而言，则非本草所出。医方所用，暂且可以计较功效，本草的本义，更应当考证讨论。
雷公说：凡是使用，必须选用叶子有八角的，采得后阴干，去根细锉后用，不要让火接触。《千金方》：治疗遍身风痒，生疮疥。茵陈不论多少，煮浓汁清洗，立刻痊愈。《食医心镜》：茵陈，主治清除大热，黄疸，伤寒头痛，风热瘴疠，利小便。切煮羹汤，生吃也适宜人。
《衍义》说：茵陈蒿，张仲景治疗伤寒，热盛导致发黄，身体面部全部发黄，用它极有效。又有一位僧人因为伤寒后发汗不彻底，有残留热邪，身体面部都发黄，多热，一年不好。医生当作食积发黄治疗，治不对病，没去掉。询问得知，饮食没有减少。随即给此药，服用五天，病减三分之一，十天减三分之二，二十天病全去。方子用山茵陈、山栀子各三分，秦艽、升麻各四钱，研末。每次用三钱，水四合，煎至二合，去渣，饭后温服，以见效为度。然而此药以茵陈蒿为本，所以记录下来。
Yinchen Hao (Artemisiae Scopariae Herba)
Bitter, neutral, slightly cold, non-toxic. Primarily treats wind-dampness, alternating chills and fever, pathogenic factors, heat accumulation, jaundice, generalized yellowing of the body, and difficult urination. Eliminates heat in the head and removes latent masses (Fu Jia). Long-term consumption lightens the body, benefits Qi, prolongs life, improves complexion, and promotes longevity. It is said that white rabbits become immortal after eating it. Grows on Mount Tai and on hillsides and slopes. Harvested in May and at the Start of Autumn, dried in the shade.
Tao Hongjing stated: It is found everywhere now, resembling Penghao (Artemisia vulgaris) but with tighter, finer leaves. The stems do not die in winter and sprout anew in spring. It is used only for treating jaundice. The *Immortal Canon* states: "White Hao, when eaten by white rabbits, makes them immortal." However, Yinchen is now described as this plant, which is likely an error. Currently, according to Chen Cangqi's *Bencao*, besides its original functions, Yinchen also unblocks joints, eliminates stagnant heat, and treats Shanghan (Cold Damage). Although it belongs to the Hao category, the seedlings are fine, survive the winter without dying, and grow new shoots from old roots, hence the name "Yinchen" (following the old), with "Hao" added later. Further investigation reveals: This is not the Yinchen found among vegetables. Ministers Yu Xi et al., according to the *Shu Ben Tu Jing*, state: Leaves resemble Qinghao (Artemisia annua) but are white on the back; it is found everywhere, and the seedlings are harvested and dried in the shade. *Xing Ming Lun* states: Yinchen Hao, used as a guiding herb, bitter and pungent, slightly toxic. Treats yellowing of the eyes and whole body, and red urine. Ri Huazi states: Shi Yinchen (Stone Yinchen), bitter, cool, non-toxic. Treats epidemic febrile diseases, manic heat, headache and dizziness, wind-eye disorders, malarial fevers, women's abdominal masses, and exhaustion due to sprains or injuries. Also known as Yinchen Hao or Shan Yinchen (Mountain Yinchen). Originally produced in Hezhou; also found in Nan Mountain and ridges.
The *Tu Jing* states: Yinchen Hao grows on Mount Tai and on hillsides and slopes. It is now found in areas near the capital, though those from Mount Tai are superior. In early spring, the seedlings emerge, three to five cun high, resembling Penghao with tight, fine leaves, lacking flowers and seeds. After autumn, the leaves wither, but the stems survive the winter, and in spring, new leaves grow from the old stems, hence the name Yinchen Hao. Harvested in May and July, the stems and leaves are dried in the shade; it is now called Shan Yinchen. Jiangning Prefecture has another type of Yinchen with large leaves and thick roots, yellowish-white, producing flowers and seeds in summer. Jiezhou has a type called Bai Hao, resembling Qinghao with white backs, commonly used medicinally locally. Currently, physicians in the south use several types of Shan Yinchen. Some explanations state: Shan Yinchen used in the capital and northern regions resembles Mugwort (Ai Hao), with fine leaves white on the back, smelling like mugwort, bitter in taste, turning black when dry. Those used in Jiangnan have stems and leaves similar to domestic Yinchen but larger, three to four chi high, with a very fragrant aroma, sweet and pungent in taste. Commonly known as Longnao Bohe (Camphor Mint). Those used in Wu are Shixiangru (Elsholtzia splendens), with extremely fine leaves, yellow color, pungent taste, and intense fragrance; warm in nature. If mistakenly taken as a spleen-resolving herb, it causes great irritability. According to the *Bencao*, there is only Yinchen Hao, no Shan Yinchen. The commentary on the *Bencao* notes: Yinchen Hao leaves resemble Penghao and are tight and fine. This corresponds to the Shan Yinchen used in the capital and northern regions. Generally, secular formulas use Shan Yinchen to treat headaches, induce sweating to resolve Shanghan, move stagnant Qi in limbs and joints, resolve phlegm, benefit the diaphragm, and treat fatigue. Detailed examination of the authentic *Bencao* shows it only treats jaundice and promotes urination, which does not match secular formulas. Testing the Shan Yinchen from the capital as a muscle-releasing and sweating agent yields little effect; whereas Shan Yinchen from Jiangnan excellently treats Shanghan-induced headaches. This reflects discussions among physicians who believe domestic Yinchen can also release the muscles, descend Qi from the diaphragm, and remove chest irritability. Formula practitioners rarely use it, but it can be ground and taken as a drink. Not recorded in the *Bencao*, it originates from secular formulas. Yinchen Hao should be considered a different substance with distinct therapeutic actions and cannot be equated with Shan Yinchen; this view is also unreliable. However, comparing efficacy, the Jiangnan variety is superior. By canonical standards, it is not derived from the *Bencao*. For medical formulas, one may compare efficacy, but the true meaning of the *Bencao* requires further study.
Lei Gong stated: When using, select those with eight-angled leaves, harvest and dry in the shade, remove roots, finely chop, and avoid fire. *Qianjin Fang*: Treats generalized pruritus and scabies. Yinchen, regardless of quantity, boiled into a concentrated decoction for washing brings immediate cure. *Shi Yi Xin Jing*: Yinchen primarily clears severe heat, jaundice, Shanghan headache, wind-heat miasma, and promotes urination. Chopped and cooked as soup, or eaten raw, it is beneficial.
*Yan Yi* stated: Yinchen Hao, Zhang Zhongjing used it to treat Shanghan with severe heat causing jaundice, where the body and face were entirely yellow, achieving excellent results. Another monk, after suffering from Shanghan, had incomplete sweating, leaving residual heat, resulting in a yellow body and face, excessive heat, and illness persisting for a year. Physicians treated it as dietary stagnation jaundice, which was incorrect and ineffective. Upon inquiry, his diet had not decreased. Subsequently, this herb was administered. After five days, the illness reduced by one-third; after ten days, by two-thirds; after twenty days, the illness completely resolved. The formula used Shan Yinchen and Shan Zhizi (Gardeniae Fructus) each 3 fen, Qinjiao (Gentianae Radix) and Shengma (Cimicifugae Rhizoma) each 4 qian, powdered. Each dose was 3 qian, boiled in 4 he of water until 2 he remained, strained, and taken warm after meals, stopping when effective. Since this medication is based on Yinchen Hao, it is recorded here.