味甘，大温，无毒。主心腹大寒，温中消谷，强胃气，止泄痢。生江南池泽。
陶隐居云∶此即南人用作纸者，方家唯合断下药用之。唐本注云∶此物乃水中苔，今取
以为
纸，名苔纸，青黄色，体涩。《短剧方》云∶水中粗苔也。范东阳方云∶水中石上生，如毛
，绿色者。《药对》云∶河中侧梨。侧梨、陟厘，声相近也。王子年《拾遗》云∶张华撰
博物志》上晋武帝嫌繁，命削之，赐华侧理纸万张。子所云∶陟厘纸也，此纸以水苔为之，
溪人语讹，谓之侧理也。今按别本注云∶此即石发也。色类似苔，而粗涩为异。且水苔性冷
，陟厘甘温，明其陟厘与苔全异，池泽中石上名陟厘，浮水中者名苔尔。
衍义曰∶陟厘，今人事治（音池）为苔脯堪啖，京城市中甚多。然治渴疾，仍须禁食盐。
余方
家亦罕用。
\r凫葵\pd212.bmp\r
味甘，冷，无毒。主消渴，去热淋，利小便。生水中，即荇（音杏）菜也。一名接余。
唐本注云∶南人名猪 ，堪食。有名未用条中载也。今按别本注云∶即荇菜也，生水中。
菜
似
，茎涩，根极长。江南人多食。云是猪 ，全为误也。猪 与丝 并一种，以春夏细长肥
滑为丝 ，至冬短为猪 ，亦呼为龟 。比与凫葵殊不相似也。南人捣汁服之，疗寒热也。
（唐本先附）臣禹锡等谨按日华子云∶猪 ，解蛊毒，毒药。丝 已见 条解之。今据唐本
注
云∶有名未用条中载也。而寻有名未用条中，即无凫葵，猪 盖经《开宝详定》已删去也。
图经曰∶凫葵，即荇菜也。旧不着所出州土，云生水中。今处处池泽皆有之。叶似 ，
茎涩
，
根甚长，花黄色，水中极繁盛。谨按《尔雅》 ，谓之接余，其叶谓之苻。郭璞以为丛生
水
中，叶圆在茎端，长短随水深浅。江东人食之。《诗·周南》所谓参差荇菜是也。陆机云
∶
白茎，叶紫赤色，正圆，径寸余，浮在水上、根在水底，大如钗股，上青下白，煮其白茎，
以苦酒浸脆美，可以按酒。今人不食，医方亦鲜用。
味甘，大温，无毒。主治心腹部位的大寒证，能温中焦、助消化、增强胃气，止住泄泻和痢疾。生长在江南地区的池塘沼泽中。
陶隐居说：这就是南方人用来造纸的材料，医家只将其用于制作断下（治疗下利不止）的药物。《唐本草》注解说：这种物质是水里的苔藓，现在人们采集它来造纸，名叫苔纸，颜色青黄，质地粗糙涩手。《短剧方》说：这是水中的粗苔。范东阳方说：生长在水边石头上的，像毛发一样，绿色的。《药对》说：河中的侧梨。侧梨、陟厘，读音相近。王子年《拾遗》说：张华撰写《博物志》，晋武帝嫌其内容繁杂，命令删减，赐给张华侧理纸一万张。子安所说的：就是陟厘纸，这种纸用水苔制成，溪地人的语言发生讹误，称之为侧理。现在考察其他版本的注释说：这就是石发。颜色类似苔藓，但质地粗糙涩手是不同之处。况且水苔性冷，陟厘甘温，明确说明陟厘与苔藓完全不同，池塘沼泽中石头上的叫陟厘，漂浮在水中的叫苔。
《衍义》说：陟厘，现在人们加工处理（音池）成苔脯可以食用，京城城市里非常多。然而治疗消渴病，仍然必须禁止食用盐。我所在的医家也很少使用。
凫葵
味甘，性冷，无毒。主治消渴，去除热淋，通利小便。生长在水中，就是荇菜。别名接余。
《唐本草》注说：南方人称猪莼，可以吃。在“有名未用”条目中有记载。现在考察其他版本注释说：就是荇菜，生长在水中。叶子像莼，茎部涩手，根非常长。江南人多食用。说是猪莼，完全是错误的。猪莼与丝莼是同一种东西，春夏季节细长肥滑的叫丝莼，到了冬天变短的叫猪莼，也叫龟莼。这与凫葵完全不相似。南方人捣汁服用，治疗寒热病。（此条先附于《唐本草》）臣禹锡等人谨慎按语：日华子说：猪莼，能解蛊毒、毒药。丝莼已在相关条目中解释过。现在依据《唐本草》注释说：在“有名未用”条目中有记载。而查找“有名未用”条目中，并没有凫葵，猪莼大概经过《开宝详定》已经删除了。
《图经》说：凫葵，就是荇菜。旧籍没有注明出产州土，说生长在水中。现在到处池塘沼泽都有。叶子像莼，茎部涩手，根很长，花黄色，在水中极其繁盛。谨按《尔雅》，称之为接余，它的叶子称为苻。郭璞认为丛生在水中，叶子圆形在茎端，长短随水深浅变化。江东人食用它。《诗经·周南》所说的参差荇菜就是它。陆机说：白茎，叶紫红色，正圆形，直径一寸多，浮在水上，根在水底，大如钗股，上青下白，煮其白茎，用苦酒浸泡脆美，可以作为下酒菜。现在人不吃，医方也很少使用。
Taste is sweet, nature is greatly warm, non-toxic. It primarily treats severe cold in the heart and abdomen (Xin Fu), warms the middle Jiao (Middle Burner), aids digestion (Xiao Gu), strengthens Stomach Qi (Wei Qi), and stops diarrhea and dysentery. It grows in ponds and marshes in the Jiangnan region.
Tao Hongjing stated: This is what southerners use for making paper; medical practitioners only employ it for treating persistent lower bowel discharge (Duan Xia). The *Tang Bencao* commentary notes: This substance is actually aquatic moss; nowadays it is harvested to make paper, named "Moss Paper" (Tai Zhi), which is greenish-yellow in color and has a rough, astringent texture. The *Duan Ju Fang* states: It is coarse moss found in water. The Fang Dongyang prescription states: It grows on stones in the water, resembling hair, and is green. The *Yao Dui* states: It is "Ce Li" from rivers. "Ce Li" and "Zhi Li" have similar pronunciations. Wang Zi Nian's *Shi Yi* states: Zhang Hua compiled the *Bo Wu Zhi*. Emperor Wu of Jin found it too verbose and ordered its abridgment, bestowing upon Zhang Hua ten thousand sheets of "Ce Li Paper". The "Zi" mentioned refers to Zhi Li Paper; this paper is made from aquatic moss. Due to linguistic corruption by people in stream regions, it was called "Ce Li". Current examination of other edition commentaries states: This is exactly "Shi Fa" (Stone Hair). Its color resembles moss, but differs in being coarse and astringent. Moreover, aquatic moss is cold in nature, whereas Zhi Li is sweet and warm; thus clearly distinguishing that Zhi Li is entirely different from moss. What is named Zhi Li on stones in ponds and marshes is distinct from what floats in water, which is named moss.
The *Yan Yi* states: Zhi Li, nowadays processed (sound: Chi) into dried moss slices (Tai Fu) for consumption is very common in capital cities. However, when treating Thirst Disease (Xiao Ke), one must strictly prohibit salt intake. Medical practitioners rarely use it.
Fu Kui
Taste is sweet, nature is cold, non-toxic. It treats Thirst Disease (Xiao Ke), eliminates Heat Lin (Re Lin - painful urinary dysfunction), and promotes urination. It grows in water; it is the Nymphoides peltata (Xing Cai). Another name is Jie Yu.
The *Tang Bencao* commentary states: Southerners call it Zhu Chun, which is edible. It is recorded under the "Named but Unused" (You Ming Wei Yong) section. Current examination of other edition commentaries states: It is indeed Xing Cai, growing in water. The leaves resemble Chun (Water Shield), the stems are astringent, and the roots are extremely long. People in Jiangnan often eat it. Claiming it is Zhu Chun is entirely erroneous. Zhu Chun and Si Chun are the same species; during spring and summer, when they are long, thin, fat, and smooth, they are called Si Chun; in winter, when short, they are called Zhu Chun, also referred to as Gui Chun. This is completely dissimilar to Fu Kui. Southerners crush it to extract juice and take it to treat Chills and Fever (Han Re). (This entry was originally attached to the *Tang Bencao*). Minister Yu Xi et al. cautiously note: Ri Hua Zi states: Zhu Chun resolves Gu Poison (Gu Du) and toxic substances. Si Chun has already been explained in its respective entry. Based on the *Tang Bencao* commentary stating it is recorded in the "Named but Unused" section, yet searching that section reveals no Fu Kui, it is likely that Zhu Chun was deleted during the *Kaibao Revision*.
The *Tu Jing* states: Fu Kui is Xing Cai. Old texts do not specify its origin province, merely stating it grows in water. Now it is found everywhere in ponds and marshes. The leaves resemble Chun, the stems are astringent, the roots are long, the flowers are yellow, and it grows abundantly in water. Cautiously consulting the *Er Ya*, it is called Jie Yu, and its leaves are called Fu. Guo Pu believed it grows clustered in water, with round leaves at the stem tips, varying in length according to water depth. People in Jiangdong eat it. This is what the *Classic of Poetry · Zhou Nan* refers to as "uneven Xing Cai". Lu Ji stated: White stems, purple-red leaves, perfectly round, slightly over an inch in diameter, floating on water, roots underwater, thick as a hairpin shaft, green above and white below. Boil the white stems, soak them in sour vinegar until crisp and delicious, suitable as an appetizer. Nowadays, people do not eat it, and medical prescriptions rarely use it.