\r （音弱）头\pd287.bmp\r
味辛，寒，有毒。主痈肿风毒，摩敷肿上。捣碎，以灰汁煮成饼，五味调和为
茹食，性冷，主消渴。生戟人喉出血。生吴、蜀。叶似由跋、半夏，根大如碗，生阴地，雨
滴叶下生子。一名 。又有斑杖，苗相似，至秋有花直出，生赤子。其根敷痈肿毒，甚好
。根如 头，毒猛，不堪食。（今附）
臣禹锡等谨按日华子云∶斑杖者虎杖之别名。即前条虎杖是也。
图经文具天南星条下。
\r夏枯草\pd288.bmp\r
味苦、辛，寒、无毒。主寒热，瘰 ，鼠 ，头疮，破症，散瘿结气，脚肿湿痹，
轻身。一名夕句，一名乃东。一名燕面。生蜀郡川谷。四月采。（土瓜为之使。）
唐本注云∶此草生平泽。叶似旋复，首春即生，四月穗出，其花紫白似丹参花，五月便
枯。
图经曰∶夏枯草，生蜀郡川谷，今河东、淮、浙州郡亦有之。冬至后生，叶似旋复。三
月、四月开花，作穗紫白色，似丹参花，结子亦作穗。至五月枯，四月采。
简要济众治肝虚目睛疼，冷泪不止，筋脉痛及眼羞明怕日。补肝散∶夏枯草半两，香附
子一两，共为末。每服一钱，腊茶调下。无时候服。
衍义曰∶夏枯草，今又谓之郁臭。自秋便生，经冬不瘁。春开白花，中夏结子，遂枯。
古方九烧灰，合紧面药。初生嫩时，作菜食之，须浸洗，淘去苦水，治瘰 鼠漏。
【草乌头】
味辛，性寒，有毒。主治痈肿风毒，可研磨后敷于肿处。捣碎后，用草木灰汁煮成饼状，加入五味调料调和作为蔬菜食用，其性寒冷，主治消渴病（多饮多尿症）。但生吃会损伤咽喉导致出血。产于吴地、蜀地。叶片形状像由跋（一种植物）和半夏，根部大如碗口，生长在阴湿之地，雨滴落在叶下会生出子实。又名[缺字]。还有一种叫斑杖的植物，幼苗相似，到秋天有花直出，结红色的果实。其根敷治痈肿毒疮效果很好。根形似草乌头，毒性猛烈，不可食用。（今附）
臣禹锡等人考证日华子的说法：斑杖是虎杖的别名。就是前文提到的虎杖。
《图经》的内容在天南星条目下有详细记载。
【夏枯草】
味苦、辛，性寒，无毒。主治寒热往来、瘰疬（颈部淋巴结结核）、鼠瘘（类似淋巴结核溃破流脓之症）、头疮，能破除癥积，消散瘿气结聚，治疗脚肿湿痹，使人身体轻健。又名夕句，又名乃东，又名燕面。产于蜀郡的山谷川泽。四月采集。（以土瓜为引经药。）
《唐本注》记载：这种草生长在平原沼泽。叶子像旋复花，早春即生，四月抽出穗状花序，花朵紫白色，类似丹参的花，五月便枯萎。
《图经》说：夏枯草产于蜀郡山谷，现在河东、淮、浙等地州郡也有生长。冬至后开始生长，叶子像旋复花。三月、四月开花，结成紫白色的穗状花序，像丹参的花，结籽也呈穗状。到了五月枯萎，四月采收。
《简要济众方》记载用于治疗肝虚引起的眼睛疼痛、冷泪不止、筋脉疼痛以及眼睛畏光怕日。补肝散配方：夏枯草半两，香附子一两，共同研为细末。每次服用一钱，用腊茶调服。不限时间服用。
《衍义》说：夏枯草，现在又被称为郁臭。从秋天就开始生长，经过冬天也不枯萎。春天开白花，仲夏结籽，随后枯萎。古方中将其烧成灰，混合紧面药使用。初生嫩时，可作为蔬菜食用，必须浸泡清洗，淘去苦水，用于治疗瘰疬和鼠瘘。
[Cao Wu Tou (Aconitum carmichaelii root, processed)]
Taste: Pungent. Nature: Cold. Toxicity: Toxic. Indications: Mainly treats carbuncles and swelling caused by wind-toxin; can be ground and applied externally to the swollen area. After crushing, boil in plant ash lye until it forms a cake, mix with five flavors for seasoning, and consume as a vegetable. Its nature is cold and it mainly treats Xiao Ke (Wasting-Thirst syndrome). However, consuming it raw damages the throat and causes bleeding. Originates from Wu and Shu regions. Leaves resemble those of You Ba and Ban Xia (Pinellia ternata); roots are bowl-sized, growing in shady places; seeds form under leaves where raindrops fall. Also known as [missing character]. There is another plant called Ban Zhang, whose seedlings are similar; it produces upright flowers in autumn and bears red fruits. Its root is very effective for applying to carbuncles and toxic swellings. The root resembles Cao Wu Tou but has potent toxicity and is inedible. (Added now)
Min Yuxi et al. verified the statement of Ri Hua Zi: Ban Zhang is an alias for Hu Zhang (Polygonum cuspidatum), which refers to the Hu Zhang mentioned in the previous entry.
The content of Tu Jing is recorded under the entry for Tian Nan Xing (Arisaema erubescens).
[Xia Ku Cao (Prunella vulgaris)]
Taste: Bitter, Pungent. Nature: Cold. Toxicity: Non-toxic. Indications: Mainly treats alternating chills and fever, Luo Li (scrofula), Shu Lou (scrofulous abscesses/fistulas), head sores; breaks up masses (Zheng), dissipates Ying Jie Qi (goiter and qi stagnation), treats foot edema and damp-bi (painful obstruction), and lightens the body. Also known as Xi Ju, Nai Dong, and Yan Mian. Originates from valleys and streams in Shu Jun. Harvested in April. (Tu Gua acts as a guiding herb.)
Tang Ben Zhu notes: This herb grows in plains and marshes. Leaves resemble those of Xuan Fu (Inula japonica); it sprouts early in spring, produces spike-like inflorescences in April, flowers are purple-white resembling those of Dan Shen (Salvia miltiorrhiza), and withers in May.
Tu Jing states: Xia Ku Cao originates from valleys in Shu Jun, but is now also found in Hedong, Huai, and Zhe prefectures. It begins growing after the Winter Solstice, leaves resemble Xuan Fu. Flowers bloom in March and April, forming purple-white spikes similar to Dan Shen flowers, and seeds also form in spikes. It withers in May; harvested in April.
Jian Yao Ji Zhong Fang records its use for treating eye pain due to Liver deficiency, incessant cold tears, meridian pain, and photophobia. Bu Gan San (Liver-Nourishing Powder): Xia Ku Cao 0.5 liang, Xiang Fu Zi (Cyperi Rhizoma) 1 liang, both ground into fine powder. Take 1 qian each time, mixed with winter tea. Take at any time.
Yan Yi states: Xia Ku Cao is now also called Yu Chou. It begins growing in autumn and does not wither through winter. It blooms white flowers in spring, sets seeds in mid-summer, and then withers. Ancient formulas burn it to ash and mix it with tight-face medicines. When young and tender, it can be eaten as a vegetable, but must be soaked and washed to remove bitter water; it treats Luo Li and Shu Lou.