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味甘，温，平，无毒。主伤中，补虚羸，除寒热邪气，补中，益气力，长肌肉，主头
面游风，风头眼眩，下气，止腰痛。补虚劳羸瘦，充五脏，除烦热，强阴。久服耳目聪明，
轻身，不饥，延年。一名山芋，秦、楚名玉延，郑、越名土薯（音除。）生嵩高山谷。二月、
八月采根，曝干。紫芝为之使，恶甘遂。
陶隐居云∶今近道处处有，东山、南江皆多掘取食之以充粮。南康间最大而美，服食亦
用之
。唐本注云∶薯蓣，日干捣细，筛为粉，食之大美，且愈疾而补。此有两种∶一者白而且佳
。一者青黑，味亦不美。蜀道者尤良。臣禹锡等谨按吴氏云∶薯蓣，一名诸署，齐、越名
山
羊，一名修脆，一名儿草。神农∶甘，小温。桐君、雷公∶甘，无毒。或生临朐钟山，始生
赤茎细蔓，五月华白，七月实青黄，八月熟落，根中白，皮黄，类芋。药性论云∶薯蓣，臣
。能补五劳七伤，去冷风，止腰疼，镇心神，安魂魄，开达心孔，多记事，补心气不足，患
人体虚羸，加而用之。异苑云∶薯蓣，野人谓之土薯。若欲掘取，嘿然则获，唱名便不可得
。人有植之者，随所种之物而像之也。日华子云∶助五脏，强筋骨，长志，安神，主泄精，
健忘。干者功用同前。
图经曰∶薯蓣，生嵩高山山谷，今处处有之，以北都、四明者为佳。春生苗，蔓延篱援。
茎
紫
叶青，有三尖角似牵牛更浓而光泽。夏开细白花，大类枣花。秋生实于叶间，状如铃。二月
、八月采根，今人冬春采，刮之白色者为上，青黑者不堪，曝干用之。法取粗根，刮去黄皮
，以水浸，末白矾少许掺水中，经宿取，净洗去涎，焙干。近都人种之极有息。春取宿根头
，以黄沙和牛粪作畦种。苗生以竹梢作援，援高不得过一、二尺，夏月频溉之。当年可食，
极肥美。南中有一种，生山中，根细如指，极紧实，刮磨入汤煮之，作块不散，味更珍美，
云食之尤益人，过于家园种者。又江湖、闽中出一种，根如姜、芋之类而皮紫。极有大者，
一枚可重斤余，刮去皮，煎煮食之俱美，但性冷于北地者耳。彼土人为单呼为薯（音若殊），
亦曰山薯。而《山海经》云∶景山北望少泽，其草多薯 （音与薯蓣同）。郭璞注云∶根似
芋
可食。今江南人单呼薯（音储），语或用轻重耳。据此注，则薯蓣与薯乃一种。南北之产或
有
不同，故其形类差别。然字音殊、储不同，盖相传之讹也。一名山芋。
食疗∶治头疼，利丈夫，助阴力。和面作 ，则微动气，为不能制面毒也。熟者和蜜，
或
为
汤煎，或为粉，并佳。干之入药更妙也。雷公云∶凡使，勿用平田生二、三纪内者，要经十
纪
者，山中生，皮赤，四面有髭生者妙。若采得，用铜刀削去上赤皮，洗去涎，蒸用。圣惠方
∶
补虚损，益颜色。用薯蓣于砂盆中细研，然后下于铫中，先以酥一大匙熬令香，次旋添酒一
盏煎，搅令匀，空心饮之。食医心镜主下焦虚冷，小便数，瘦损无力。生薯蓣半斤。刮去皮
，以刀切碎，研令细烂，于铛中着酒，酒沸下薯蓣，不得搅，待熟着少盐、葱白，理添酒，
空腹饮三、二杯，妙。
衍义曰∶山药，按本草，上一字犯英庙讳，下一字曰蓣，唐代宗名预，故改下一字为药，
今人
遂呼为山药。如此则尽失当曰本名，虑岁久，以山药为别物，故书之。此物贵生干，方入药
，其法∶冬月以布裹手，用竹刀子剐去皮，于檐下风迳处，盛竹筛中，不得见日色。一夕干
五分，俟全干收之，唯风紧则干速。所以用干之意，盖生湿则滑，不可入药。熟则只堪啖，
亦滞气。余如《经》。
味甘，性温、平，无毒。主治内伤，补益虚损消瘦，祛除寒热邪气，补益中焦，益气力，促进肌肉生长，主治头面部游风（游走性的风邪），头痛眼眩，降气，止腰痛。补益虚劳消瘦，充实五脏，消除烦热，强壮阴精。长期服用可使耳目聪明，身体轻健，不感饥饿，延年益寿。又名山芋，秦地、楚地称为玉延，郑地、越地称为土薯（音同“除”）。产于嵩高山谷。二月、八月采集根部，晒干。紫芝为其使药，畏甘遂。
陶隐居说：如今各地都有，东山、南江等地多挖掘食用以充饥粮。南康地区出产的最大且美，服食也常用它。《唐本草》注解说：薯蓣，日晒干燥后捣碎筛成粉，食用味道极美，且能治病补身。这有两种：一种白色且佳；一种青黑色，味道也不美。蜀道出产的尤其好。臣禹锡等人谨按吴氏所说：薯蓣，又名诸署，齐地、越地称为山羊，又名修脆，又名儿草。神农认为：味甘，小温。桐君、雷公认为：味甘，无毒。有的生长在临朐钟山，初生时茎赤色细蔓，五月开白花，七月果实青黄色，八月成熟掉落，根内部白色，外皮黄色，类似芋头。《药性论》说：薯蓣，臣用。能补五劳七伤，去除冷风，止腰痛，安定心神，安魂魄，通达心窍，增强记忆力，补心气不足，人体虚瘦者，加入使用。《异苑》说：薯蓣，野人称为土薯。如果要挖掘，默默进行就能得到，大声喊名字就找不到了。有人种植它，它会随所种之物而模仿其形态。日华子说：助五脏，强筋骨，长志气，安神，主治遗精，健忘。干燥者功效同上。
《图经》说：薯蓣，生于嵩高山谷，如今各地都有，以北都、四明出产的为佳。春天生苗，蔓延攀援篱笆。茎紫色，叶青色，有三个尖角像牵牛花更浓密而有光泽。夏天开细小的白花，大类枣花。秋天在叶间结实物，形状像铃铛。二月、八月采根，如今人们冬春采摘，刮去外皮呈白色的为上品，青黑色的不堪用，晒干使用。加工方法选取粗根，刮去黄皮，用水浸泡，末白矾少许掺入水中，过夜取出，洗净去涎，焙干。近都城的人种植极有生机。春天取宿根头，用黄沙和牛粪做畦种植。苗生出后用竹梢作支架，支架高度不超过一、二尺，夏季频繁灌溉。当年可食用，极肥美。南方有一种，生于山中，根细如手指，极紧实，刮磨后入汤煮之，成块不散，味道更珍美，据说食用对人更有益处，超过家园种植的。又江湖、闽中出产一种，根像姜、芋之类而皮紫。极大的，一枚可重一斤多，刮去皮，煎煮食用都美味，只是性质比北方产的偏冷罢了。当地人称它为单呼为薯（音同“殊”），也称山薯。而《山海经》说：景山北望少泽，那里的草多薯（音与薯蓣同）。郭璞注解说：根似芋可食。如今江南人单呼薯（音同“储”），语或用轻重耳。据此注，则薯蓣与薯乃一种。南北之产或有不同，故其形类差别。然字音殊、储不同，盖相传之讹也。一名山芋。
食疗：治头疼，利丈夫，助阴力。和面作饼，则微动气，为不能制面毒也。熟者和蜜，或为汤煎，或为粉，并佳。干之入药更妙也。雷公云：凡使，勿用平田生二、三纪内者，要经十纪者，山中生，皮赤，四面有髭生者妙。若采得，用铜刀削去上赤皮，洗去涎，蒸用。圣惠方：补虚损，益颜色。用薯蓣于砂盆中细研，然后下于铫中，先以酥一大匙熬令香，次旋添酒一盏煎，搅令匀，空心饮之。食医心镜主下焦虚冷，小便数，瘦损无力。生薯蓣半斤。刮去皮，以刀切碎，研令细烂，于铛中着酒，酒沸下薯蓣，不得搅，待熟着少盐、葱白，理添酒，空腹饮三、二杯，妙。
衍义曰：山药，按本草，上一字犯英庙讳，下一字曰蓣，唐代宗名预，故改下一字为药，今人遂呼为山药。如此则尽失当曰本名，虑岁久，以山药为别物，故书之。此物贵生干，方入药，其法：冬月以布裹手，用竹刀子剐去皮，于檐下风迳处，盛竹筛中，不得见日色。一夕干五分，俟全干收之，唯风紧则干速。所以用干之意，盖生湿则滑，不可入药。熟则只堪啖，亦滞气。余如《经》。
Dioscorea (Shuyu)
The flavor is sweet, the nature is warm and neutral, and it is non-toxic. It primarily treats internal injury, tonifies deficiency and emaciation, eliminates pathogenic cold and heat, tonifies the Middle Jiao, benefits Qi and strength, promotes muscle growth, treats wandering wind on the head and face (pathogenic wind that migrates), headache and dizziness, directs Qi downward, and stops lower back pain. It tonifies deficiency and emaciation from chronic fatigue, fills the Zang-Fu organs, eliminates irritability and heat, and strengthens Yin essence. Long-term consumption makes the ears and eyes clear and bright, lightens the body, prevents hunger, and prolongs life. Also known as Shanyu (Mountain Potato), called Yuyan (Jade Delay) in Qin and Chu regions, and Tushu (Earth Yam) in Zheng and Yue regions (pronounced "chu"). It grows in the valleys of Mount Song. The roots are harvested in February and August and dried in the sun. Polyporus (Zizhi) acts as its guide drug, and it is incompatible with Kansui (Gansui).
Tao Hongjing stated: Now it is found everywhere near the capital areas, and many are dug up and eaten in Dongshan and Nanjiang to supplement food supplies. Those produced in Nankang are the largest and finest, and are commonly used for dietary therapy. The *Tang Bencao* commentary notes: Dioscorea, when dried in the sun, pounded fine, and sifted into powder, tastes extremely delicious when eaten and also cures diseases and tonifies the body. There are two types: one is white and superior; the other is greenish-black and less tasty. Those from the Shu road are particularly good. Ministers Yu Xi et al. carefully followed Wu's statement: Dioscorea, also known as Zhushu, called Shan Yang (Mountain Goat) in Qi and Yue regions, also known as Xiu Cui, and Er Cao. Shen Nong considered it: sweet in flavor, slightly warm. Tong Jun and Lei Gong considered it: sweet in flavor, non-toxic. Some grow at Zhongshan in Linqu; when first sprouting, they have red stems and thin vines, bloom white flowers in May, bear greenish-yellow fruits in July, which fall ripe in August, with white interiors and yellow skins in the root, resembling taro. *Yaoxing Lun* states: Dioscorea, used by ministers. It can tonify the five labors and seven injuries, remove cold wind, stop lower back pain, calm the spirit, stabilize the soul, open the heart orifices, improve memory, tonify insufficient Heart Qi, and should be added for patients with deficiency and emaciation. *Yi Yuan* states: Dioscorea, referred to as Tushu by wild people. If one wishes to dig it up, doing so silently yields results, but calling out its name makes it disappear. If someone plants it, it mimics the shape of whatever plant it is grown with. Ri Huazi stated: It assists the five Zang organs, strengthens sinews and bones, enhances willpower, calms the spirit, treats seminal emission, and forgetfulness. Dried ones have the same efficacy.
*Tujing* states: Dioscorea grows in the valleys of Mount Song, and now exists everywhere, with those from Beidu and Siming being superior. Sprouts emerge in spring, climbing and spreading over fences. The stems are purple, leaves green with three pointed angles resembling morning glory but denser and glossier. Small white flowers bloom in summer, similar to jujube flowers. Bell-shaped fruits appear among leaves in autumn. Roots are harvested in February and August, though nowadays people harvest them in winter and spring. Those scraped to reveal white flesh are superior grade; greenish-black ones are inferior. They are dried for use. Processing method: select thick roots, scrape off yellow skin, soak in water with a small amount of alum powder added, leave overnight, take out, wash clean to remove slime, and bake dry. People near the capital cultivate it very successfully. In spring, take old root heads, mix with yellow sand and cow dung to make beds for planting. When shoots emerge, use bamboo tips as supports, not exceeding one or two feet high, irrigate frequently in summer. Edible in the same year, extremely fat and delicious. In the south, there is a type growing in mountains, with roots thin as fingers, very compact. After scraping and boiling in soup, it forms chunks that do not disperse, tasting even more exquisite. It is said to be more beneficial than cultivated garden varieties. Another type appears in Jianghu and Minzhong, with roots like ginger or taro but with purple skin. Some are very large, weighing over a jin each. Scraped and boiled/eaten, they are delicious, though their nature is colder than northern varieties. Locals call it simply Shu (pronounced "shu") or Shanshu. *Shan Hai Jing* says: Looking north from Jing Mountain to Shaoze, the grass there is mostly Shu (pronounced same as Shuyu). Guo Pu commented: Root resembles taro, edible. Nowadays, people in Jiangnan call it simply Shu (pronounced "chu"), likely due to variations in pronunciation weight. Based on this commentary, Shuyu and Shu are the same species. Differences in production between north and south may cause morphological differences. However, the different pronunciations "shu" and "chu" are likely errors passed down through transmission. Also known as Shanyu.
*Dietary Therapy*: Treats headaches, benefits men, aids male sexual potency. Mixed with flour to make cakes, it may slightly move Qi because it cannot counteract the toxicity of flour. Cooked mixed with honey, or decocted in soup, or made into powder, all are excellent. Dried for medicinal use is even better. Lei Gong said: Generally, do not use those grown in flat fields for only two or three decades; choose those grown for ten decades, emerging from mountains, with red skin and whiskers on all sides, which is ideal. If harvested, use a copper knife to peel off the red skin, wash away slime, and steam before use. *Shenghui Fang*: Tonifies deficiency and damage, improves complexion. Grind Dioscorea finely in a mortar, then place in a pot. First fry one large spoonful of butter until fragrant, then gradually add one cup of wine and decoct, stirring evenly. Drink on an empty stomach. *Shiyi Xinjing* treats deficiency-cold of the Lower Jiao, frequent urination, emaciation, and weakness. Use half a jin of raw Dioscorea. Peel, chop finely, grind until smooth. Place in a pan with wine. When wine boils, add Dioscorea. Do not stir. Once cooked, add a little salt and scallion whites, adjust with more wine if needed. Drink three or two cups on an empty stomach; excellent.
*Yanyi* states: Shanyao (Chinese Yam). According to *Bencao*, the first character offended the taboo of Emperor Ying's temple name. The second character is 'Yu'. Tang Daizong's personal name was 'Yu', so the second character was changed to 'Yao'. Thus, people now call it Shanyao. This completely loses the original name. Fearing that over time people might consider Shanyao a different substance, I record this. This substance is valued when dried fresh for medicinal use. Its method: In winter, wrap hands in cloth, use a bamboo knife to scrape off the skin, place in a bamboo sieve under the eaves in a windy spot, avoiding direct sunlight. It dries five parts after one night; wait until fully dry to store. Only strong wind speeds up drying. The reason for using dried form is that fresh and wet forms are slippery and unsuitable for medicine. Cooked forms are only suitable for eating and may stagnate Qi. The rest follows the *Classic*.