韭菜 味辛微酸，性温。春食香益人，夏食臭，冬食动宿饮，五月食之昏人乏
力。冬天未出土者，名韭黄。窖中培出者，名黄芽韭。食之滞气，盖含抑郁未伸之
故也。经霜韭食之，令人吐。多食昏神暗目，酒后尤忌。有心腹痼冷病，食之加剧。
热病后十日食之，能发困。不可与蜂蜜及牛肉同食，成 瘕。食韭口臭，啖诸糖可解。
薤 味辛苦，性温滑。一名 子，其叶似细葱，中空而有棱，其根如蒜。有赤
白二种，赤者味苦，白者生食辛、熟食香，发热病不宜多食。三四月勿食生者，引
涕唾，不可与牛肉同食，令人作 瘕。一云与蜂蜜相反。
葱 味辛，叶温、根须平。正月食生葱，令人面上起游风。多食令人虚气上冲，
损须发，五脏闭绝，昏人神。为其生发，散开骨节，出汗之故也。生葱同蜜食，作
下利。烧葱同蜜食，壅气杀人。生葱合枣食，令人胪胀。合雉肉鸡肉、犬肉食，多
令人病血。同鸡子食，令气短。勿同杨梅食。胡葱久食伤神，令人多忘，损目明绝
血脉，发痼疾，患狐臭。 齿人食之转甚。同青鱼食，生虫蛆。四月勿食胡葱，
令人气喘多惊。服地黄、何首乌、常山者，忌食葱、忌诸葱。并与蜜相反。
小蒜 味辛性温，有小毒。其叶和煮食物，其根比大蒜头小而瓣少。三月勿食，
伤人志性。同鱼脍鸡子食，令人夺气，阴核疼。香港脚风病患及时病后，忌食之。一
云与蜜相反。生食增恚，熟时发淫，有损性灵也。
大蒜 味辛性温，有毒。生食伤肝气，损目光，面无颜色，伤肺伤脾。生蒜合
青鱼 、鲫鱼食，令人腹内生疮，肠中肿。又成疝瘕，发黄疾。合蜜食杀人。多食
生痰，助火昏目。四八月食之伤神，令人喘悖。多食生蒜行房，损肝失色。凡服
一切补药及地黄、牡丹皮、何首乌者，忌之。能解虫毒，消肉积。同鸡肉食，令泻
痢。同鸡子食，令气促。勿同犬肉食。妊妇食之，令子目疾。
芸苔菜 味辛性温，即今之油菜。多食发口齿痛，损阳道，发疮疾，生虫积。
春月食之，发膝中痼冷。有腰脚病者，食之加剧。狐臭人并服补骨脂者，忌食之。
菘菜 味甘性温，即白菜。多食发皮肤瘙痒，胃寒人食多，令恶心吐沫作泻。
夏至前食多，发风动疾。有足病者忌食。药中有甘草，忌食菘菜，令人病不除。北
地无菘，彼人到南方，不胜地土之宜，遂病，忌菘菜。其性当作凉，生姜可解。服
苍、白术者，忌之。
芥菜 味辛性温。多食昏目，动风发气。同鲫鱼食，患水肿。同兔肉、鳖肉食，
成恶疮病。有疮疡痔疾便血者，忌之。生食发丹石药毒。细叶有毛者，害人。芥苔
多食助火生痰，发疮动血。酒后食多，缓人筋骨。芥子味辛性热，多食动火昏目，
泄气伤精。勿同鸡肉食。
苋菜 味甘性冷利。多食发风动气，令人烦闷，冷中损腹。凡脾胃泄泻者勿食。
同蕨粉食，生瘕。妊妇食之滑胎，临月食之易产。不可与鳖同食，生鳖瘕。取鳖肉
如豆大，以苋菜封裹，置土坑内，以土盖之，一宿尽变成小鳖也。
菠菜 味甘性冷滑。多食令人脚弱，发腰痛，动冷气，先患腹冷者必破腹。不
可与 鱼同食，发霍乱。北人食煤火薰炙肉面，食此则平。南人食湿热鱼米，食此
则冷，令大小肠冷滑也。
莴苣菜 味甘苦性冷，微毒。多食昏人目，痿阳道。患冷人不宜食。紫色者有
毒，百虫不敢近，蛇虺触之，则目瞑不见物。人中其毒，以姜汁解之。
白苣菜 味苦性寒。似莴苣，叶有白毛。同酪食，生虫 。多食令小肠痛。患冷
气者勿食。产后食之，令腹冷作痛。
苦菜 味苦性寒，即苦 。家种者，呼为苦苣。不可合蜜食，令人作内痔。脾
胃虚寒者忌食。蚕妇不可食，令蛾子青烂。野苣若五六回拗后，味反甘滑，胜于家种也。
莱菔根 辛甘，叶微苦，性温，即萝卜。能解豆腐、面毒。不可与地黄同食，令
人发白。多食动气，生姜可解。服何首乌诸补药忌食。
胡萝卜 味甘辛，性微温。有益无损，宜食。
芫荽 味辛性温，微毒，即胡荽。多食伤神健忘出汗，有狐臭、口气、 齿、
香港脚、金疮者，并不可食。久病患食之脚软。同斜蒿食，令人汗臭难瘥，根发痼疾。
凡服一切补药及白术、牡丹皮者，忌之。勿同猪肉食。妊妇食之，令子难产。
茄子 味甘淡性寒，有小毒。多食动风气，发痼疾及疮疥。虚寒、脾胃弱者勿
食，诸病患莫食，患冷人尤忌。秋后食茄损目，同大蒜食，发痔漏。多食腹痛下利，
女人能伤子宫无孕。蔬中唯此无益。
芋艿 味辛甘性平滑，有小毒。生则味 有毒，不可食。性滑下利，服饵
家所忌。多食困脾，动宿冷滞气，难克化。紫芋破气。野芋形叶与家芋相似，有大
毒，能杀人。误食烦闷垂死者，以土浆及粪清大豆汁解之。
山药 味甘性温平。同鲫鱼食，不益人。同面食动气。入药忌铁器。甘 味甘性平。
茼蒿 味甘辛性平。多食动风气，薰人心，令气满。
马齿苋 味酸性寒滑。一名九头狮子草，俗名酱瓣草。一种叶大者忌食。妊妇
食之，令堕胎。
葵菜 味甘性寒。为百菜之长，解丹石毒。性冷滑利，胃寒泄泻者勿食。同黍
米食，同鲤鱼及鱼 食，并害人。时病后食之，令目暗。勿同沙糖食。妊妇食之，
令胎滑。其菜心有毒，忌食。叶尤冷利，不可多食。茎赤叶黄者勿食。生葵发宿疾，
与百药相忌。蜀葵苗亦可食，但久食钝人志性。被犬啮者，食之即发，永不瘥也。
合猪肉食，令人无颜色。食蒜葵须用蒜，无蒜勿食之。葵性虽冷，若热食之，令人
热闷动风气。四月勿食，发宿疾。
HT 菜 味甘性寒滑。生湖泽中，叶如荇而差圆。形似马蹄。多食及熟食令拥
气不下，损胃伤齿，落毛发。令人颜色恶，发痔疮。七月间有蜡虫着上，误食令霍
乱。和醋食，令人骨痿。时病后勿食。
芹菜 味辛甘性平。杀丹石毒。和醋食损齿，有鳖瘕人不可食。春秋二时，宜防
蛇虺遗精，误食令面手发青，胸腹胀痛，成蛟龙 。服 糖二三 ，日三度，吐出
便瘥。种近水泽者良，高田生者勿用。一种赤芹有毒，忌食。
水芹 味辛甘性平。生地上者名旱芹，其性滑利。一种黄花者有毒杀人，即毛
芹也。赤芹生于水滨，状类赤芍药，其叶深绿，而背甚赤。其性温，味酸有毒。胡
芹生卑湿地，三四月生苗，一本丛出如蒿，白毛蒙茸，嫩时可茹。其味甘辛性温。
蛇喜嗜芹，春夏之交，防遗精于上，误食成蛟龙瘕。和醋食，令人损齿。忌同芹菜。
茭白 味甘淡，性冷滑。多食令下焦冷。同生菜蜂蜜食，发痼疾，损阳道。服
巴豆人忌之。
刀豆子 味甘性温。多食令人气闭头胀。
芜菁 味辛苦，性温，即诸葛菜。北地尤多，春食苗，夏食心，秋食茎，冬食
根。多食动风气。
菜 味甘苦，性寒滑，即红菜头。一名 菜，道家忌之。其茎烧灰淋汁洗衣，
白如玉色。胃寒人食之，动气发泻。先患腹冷人食之，必破腹。
苜蓿 味苦涩性平。多食令冷气入筋中，即瘦人。同蜜食，令人下痢。
落癸叶 味酸性寒滑，即胭脂菜。脾冷人不可食，曾被犬啮者食之，终身不瘥。
黎豆 味甘微苦，性温，有小毒。其子大如刀豆子，淡紫色，有斑点如狸文。
煮去黑汁，再煮乃佳。多食令人发闷。
白花菜 味苦辛，性凉。一名羊角菜。多食动风气，滞脏腑，困脾发闷，不可
与猪心肺同食。
红花菜 味甘性平。妊妇忌食。黄花菜，味甘性凉，一名萱花。
黄瓜菜 味甘微苦，性凉。其色黄，其气似瓜，其菜形如薤。
马兰 味辛性微温。腌藏作茹甚良。
草决明 味甘性凉。春采为蔬，花子皆堪点茶。
蕹菜 味甘性平。难产妇人宜食。解野葛毒，取汁滴野葛苗，当时萎死。
东风菜 味甘性寒。有冷积人勿食。
荠菜 味甘性温。取其茎作挑灯杖，可辟蚊蛾，谓之护生草。其子名 食，味
甘性平，饥岁采之，水调成块，煮粥其粘滑。患气病患食之，动冷气，不与面同食，
令人背闷。服丹石人不可食。
蘩蒌 味酸性平。一名鹅肠菜。同鱼 食，发消渴病，令人健忘。性能去恶血，
不可久食，恐血尽也。
蕺菜 味辛性微温，有小毒。一名鱼腥草。多食令人气喘。小儿食之，三岁不
行，便觉脚痛。素有香港脚人食之，一世不愈。久食发虚弱，损阳气，消精髓。
蒲公英 味甘性温。嫩苗可食，解食毒，一名黄花地丁草。
翘摇 味辛性平，即野蚕豆。生食令人吐水。
鹿藿 味甘性平，即野绿豆。生熟皆可食，其子可煮食，或磨面作饼蒸。
灰涤菜 味甘性平。杀刺毛虫、蜘蛛咬毒。其子可磨粉炊饭。
秦荻藜 味辛性温。于生菜中最称香美。
香 苗 味甘辛性平。多食昏神，薰十二经脉。同猪肉热面食，多令人中满。
五茄芽 味甘辛性温。
枸杞苗 味甘苦性寒。解面毒，与乳酪相反。
甘菊苗 味甘微苦，性凉。生熟可食。真菊延龄。野菊食之，伤胃泻人。
绿豆芽菜 味甘性凉。但受郁抑之气所生，多食发疮动气。
竹 味甘性微寒。诸 皆发冷血及气，多食难化困脾，小儿食多成瘕。同
羊肝食，令人目盲。勿同沙糖食。 ，味 难食，多食发风动气作胀。淡竹 ，
多食发背闷香港脚。刺竹 有小毒，食之落人发。箭竹 ，性硬难化，小儿勿食。桃
竹，味苦有小毒，南人谓之黄 ，灰汁煮之可食，不尔戟人喉。酸 出粤南，用
沸汤泡去苦水，投冷井水中浸二三日取出，缕如丝绳，醋煮可食。凡煮 少入薄荷
食盐，则味不 ，或以灰汤煮过，再煮乃佳。芦 忌巴豆，干 忌沙糖、 鱼、羊
心肝，食 伤，用香油、生姜解之。
荆芥 味辛性温。可作菜，食久动渴疾，熏人五脏神。反驴肉、无鳞鱼。勿与
黄颡鱼同食，与蟹同食动风。
壶瓠 味甘性平滑。多食令人吐利，发疮疥。患香港脚虚胀冷气者食之，永不除也。
壶卢 味苦性寒，有毒。有甘苦二种，俗谓以鸡粪壅之，或牛马踏践，则变而为苦。
冬瓜 味甘淡性寒。经霜后食良。阳脏人食之肥，阴脏人食之瘦。煮食能练五
脏，为下气也。冷者食之瘦人。九月食之，令人反胃。阴虚久病及反胃者，并忌食
之。白瓜子久食寒中。
南瓜 味甘性温。多食发香港脚黄胆。同羊肉食，令人气壅。忌与猪肝、赤豆、
荞麦面同食。
菜瓜 味甘淡性寒。时病后不可食。同牛乳鱼 食，并成疾。生食冷中动气，
食心痛脐下 结。多食令人虚弱不能行，小儿尤甚。发疮疥。空心生食，令胃脘痛。
菜瓜能暗人耳目，观驴马食之，即眼烂，可知其性矣。
黄瓜 味甘淡，性寒，有小毒。多食损阴血，发疟病，生疮疥，积瘀热，发疰
气，令人虚热上逆。患香港脚虚肿及诸病时疫之后，不可食。小儿尤忌，滑中生疳虫。
勿多用醋，宜少和生姜，制其水气。
丝瓜 味甘性冷。多食令痿阳事，滑精气。
木耳 味甘性平，有小毒。恶蛇虫从下过者，有大毒。枫木上生者，食之令人
笑不止。采归色变者、夜视有光者、欲烂不生虫者、赤色及仰生者，并有毒不可食。
唯桑槐榆柳树上生者良，柘木者次之。其余树生者，动风气，发痼疾，令人肋下急
损络背膊闷。不可合雉肉、野鸭、鹌鹑食，中其毒者，生捣冬瓜蔓汁并地浆可解。
香蕈 味甘性平。感阴湿之气而成，善发冷气，多和生姜食良。生山僻处者，
有毒杀人。早英蕈有毒，不可食。
天花蕈 味甘性平。五台山多蛇，蕈感其气而生，故味虽美而无益。煮时以金
银器试之，不变黑者，方可食之。
磨菰蕈 味甘性寒。一云有毒，不可多食，动风气发病。勿同雉肉食。鸡
味甘性平，出云南。
土菌 味甘性寒，有毒。槐树上生者良，野田中者，有毒杀人。多食发冷气，
令人腹中微微痛，发五脏风，拥经脉，动痔漏，令人昏昏多睡，背膊四肢无力。
冬春无毒，夏秋有毒。或有蛇虫从下过也，夜中有光者、欲烂无虫者、煮之不熟者、
煮讫照人无影者、上有毛下无纹者、仰卷赤色者、坟墓中生棺木上者，并有毒杀人。
勿同雉肉、鹌鹑食，中其毒者，地浆及粪汁解之。煮菌时投姜屑饭粒，若色黑者，
杀人。否则无毒。或以苦茗白矾勺新水咽下解之。妊妇食之，令子风疾。广南人杀
毒蛇，覆之以草，以水洒之，数日菌生，采干为末。入酒毒人，遇再饮酒，毒发立死。
又南夷以胡蔓草毒人至死，悬尸于树，汁滴地上，生菌子收之，名菌药。毒人至烈。
此皆不可不知，故并记之。苦竹菌有大毒，忌食。
羊肚蕈 味甘性寒。患冷积腹痛泄泻者，勿食。
葛花菜 味苦甘性凉。产诸名山。秋霜浮空，如芝菌涌生地上，色赤味脆，亦蕈类也。
地耳 味甘性寒。春夏生雨中，雨后速采，见日即不堪用，俗名地踏菰。
石耳 味甘性平。味胜木耳。
鹿角菜 味甘性大寒。解面毒。丈夫不可久食，发痼疾，损腰肾经络血气，令
韭菜：味道辛微酸，性质温。春季食用香气宜人且有益健康，夏季食用气味臭秽，冬季食用会引发体内停积的饮邪，五月食用会导致头昏乏力。冬天尚未出土的韭菜，称为韭黄；在窖中培育出来的，称为黄芽韭。食用后会阻滞气机，大概是因为其含有郁结未伸之气的缘故。经霜后的韭菜食用后，令人呕吐。多食会损伤神志、昏暗视力，酒后尤其忌讳。有心腹陈旧冷痛病的人，食用后病情会加剧。热病痊愈十天后食用，能诱发困倦。不可与蜂蜜及牛肉同食，否则会形成瘕块（腹内结块）。吃韭菜导致口臭，吃各种糖类可以缓解。
薤（藠头）：味道辛苦，性质温滑。又名子，叶子像细葱，中间空心且有棱，根部像蒜。有赤、白两种，红色的味道苦，白色的生吃辛辣、熟吃香，发热病人不宜多食。三四月不要生吃，以免引起流涕唾，不可与牛肉同食，否则令人产生瘕块。另一种说法是与蜂蜜相反。
葱：味道辛，叶性温，根须性平。正月生吃葱，会使人脸部出现游走性的风疹。多食会使虚气上冲，损害胡须头发，导致五脏气机闭塞，使人神志昏乱。这是因为它具有生发、散开骨节、促使出汗的缘故。生葱同蜜食用，会引起腹泻。烧熟的葱同蜜食用，会壅滞气机致死。生葱合枣食用，使人腹部胀满。合雉肉、鸡肉、犬肉食用，多使人患血病。同鸡蛋食用，使人气短。不要同杨梅食用。胡葱久食伤神，使人健忘，损害视力、阻断血脉，诱发旧疾，产生狐臭。龋齿患者食用后症状加重。同青鱼食用，会长出虫蛆。四月不要食用胡葱，否则使人气喘、易受惊吓。服用地黄、何首乌、常山的人，忌食葱及各类葱。并与蜂蜜相反。
小蒜：味道辛，性质温，有小毒。其叶可用于煮食物，其根比大蒜头小且瓣少。三月不要食用，会伤害人的意志性情。同鱼生、鸡蛋食用，会夺人气血，引起阴囊肿痛。香港脚（足癣/痛风）患者及时病后，忌食。另一种说法是与蜂蜜相反。生食增加愤怒情绪，熟食助长淫欲，有损灵性。
大蒜：味道辛，性质温，有毒。生食伤肝气，损害视力，面色无华，伤肺伤脾。生蒜合青鱼、鲫鱼食用，使人腹内生疮，肠中肿胀。又形成疝气和瘕块，发黄病。合蜜食用致死。多食生痰，助火昏暗视力。四八月食用伤神，使人喘逆。多吃生蒜行房事，损害肝脏、面色改变。凡服用一切补药及地黄、牡丹皮、何首乌的人，忌食。能解虫毒，消肉食积滞。同鸡肉食用，导致泻痢。同鸡蛋食用，导致气促。不要同犬肉食用。孕妇食用，使胎儿患眼疾。
芸苔菜：味道辛，性质温，即现在的油菜。多食引发口齿痛，损害性功能，诱发疮疾，生虫积。春季食用，引发膝盖陈旧冷痛。有腰脚病的人，食用后病情加剧。有狐臭的人并服用补骨脂的人，忌食。
菘菜：味道甘，性质温，即白菜。多食引发皮肤瘙痒，胃寒人多食，令恶心吐沫作泻。夏至前多食，引发风疾。有足病的人忌食。药中有甘草时，忌食菘菜，否则病难愈。北方没有菘菜，外地人到南方，不适应水土，于是生病，忌食菘菜。其性质本当为凉，生姜可解。服用苍术、白术的人，忌食。
芥菜：味道辛，性质温。多食昏暗视力，动风发气。同鲫鱼食用，患水肿。同兔肉、鳖肉食用，成恶疮病。有疮疡痔疾便血的人，忌食。生食引发丹石药毒。细叶有毛的，害人。芥苔多食助火生痰，发疮动血。酒后多食，松弛筋骨。芥子味道辛，性质热，多食动火昏暗视力，泄气伤精。不要同鸡肉食用。
苋菜：味道甘，性质冷利。多食动风动气，令人烦闷，冷中损腹。凡脾胃泄泻者勿食。同蕨粉食用，生瘕。孕妇食用滑胎，临产月食用易产。不可与鳖同食，生鳖瘕。取鳖肉如豆大，以苋菜封裹，置土坑内，以土盖之，一夜尽变成小鳖也。
菠菜：味道甘，性质冷滑。多食令人脚弱，发腰痛，动冷气，先患腹冷者必破腹。不可与某种鱼同食，发霍乱。北人食煤火熏炙肉面，食此则平。南人食湿热鱼米，食此则冷，令大小肠冷滑也。
莴苣菜：味道甘苦，性质冷，微毒。多食昏暗视力，痿阳道。患冷人不宜食。紫色者有毒，百虫不敢近，蛇虺触之，则目瞑不见物。人中其毒，以姜汁解之。
白苣菜：味道苦，性质寒。似莴苣，叶有白毛。同酪食用，生虫。多食令小肠痛。患冷气者勿食。产后食之，令腹冷作痛。
苦菜：味道苦，性质寒，即苦荬。家种者，呼为苦苣。不可合蜜食用，令人作内痔。脾胃虚寒者忌食。蚕妇不可食，令蛾子青烂。野苣若五六回拗后，味反甘滑，胜于家种也。
莱菔根：辛甘，叶微苦，性质温，即萝卜。能解豆腐、面毒。不可与地黄同食，令人发白。多食动气，生姜可解。服何首乌诸补药忌食。
胡萝卜：味道甘辛，性质微温。有益无损，宜食。
芫荽：味道辛，性质温，微毒，即胡荽。多食伤神健忘出汗，有狐臭、口气、龋齿、香港脚、金疮者，并不可食。久病患食之脚软。同斜蒿食用，令人汗臭难瘥，根发痼疾。凡服一切补药及白术、牡丹皮者，忌之。勿同猪肉食用。孕妇食之，令子难产。
茄子：味道甘淡，性质寒，有小毒。多食动风气，发痼疾及疮疥。虚寒、脾胃弱者勿食，诸病患莫食，患冷人尤忌。秋后食茄损目，同大蒜食用，发痔漏。多食腹痛下利，女人能伤子宫无孕。蔬中唯此无益。
芋艿：味道辛甘，性质平滑，有小毒。生则味涩有毒，不可食。性滑下利，服饵家所忌。多食困脾，动宿冷滞气，难克化。紫芋破气。野芋形叶与家芋相似，有大毒，能杀人。误食烦闷垂死者，以土浆及粪清大豆汁解之。
山药：味道甘，性质温平。同鲫鱼食用，不益人。同面食动气。入药忌铁器。甘薯味道甘，性质平。
马齿苋：味道酸，性质寒滑。一名九头狮子草，俗名酱瓣草。一种叶大者忌食。孕妇食之，令堕胎。
葵菜：味道甘，性质寒。为百菜之长，解丹石毒。性冷滑利，胃寒泄泻者勿食。同黍米食用，同鲤鱼及某种鱼食用，并害人。时病后食之，令目暗。勿同沙糖食用。孕妇食之，令胎滑。其菜心有毒，忌食。叶尤冷利，不可多食。茎赤叶黄者勿食。生葵发宿疾，与百药相忌。蜀葵苗亦可食，但久食钝人志性。被犬啮者，食之即发，永不瘥也。合猪肉食用，令人无颜色。食蒜葵须用蒜，无蒜勿食之。葵性虽冷，若热食之，令人热闷动风气。四月勿食，发宿疾。
莼菜：味道甘，性质寒滑。生湖泽中，叶如荇而差圆。形似马蹄。多食及熟食令拥气不下，损胃伤齿，落毛发。令人颜色恶，发痔疮。七月间有蜡虫着上，误食令霍乱。和醋食用，令人骨痿。时病后勿食。
芹菜：味道辛甘，性质平。杀丹石毒。和醋食用损齿，有鳖瘕人不可食。春秋二时，宜防蛇虺遗精，误食令面手发青，胸腹胀痛，成蛟龙瘕。服红糖二三匙，日三度，吐出便瘥。种近水泽者良，高田生者勿用。一种赤芹有毒，忌食。
水芹：味道辛甘，性质平。生地上者名旱芹，其性滑利。一种黄花者有毒杀人，即毛芹也。赤芹生于水滨，状类赤芍药，其叶深绿，而背甚赤。其性温，味酸有毒。胡芹生卑湿地，三四月生苗，一本丛出如蒿，白毛蒙茸，嫩时可茹。其味甘辛性温。蛇喜嗜芹，春夏之交，防遗精于上，误食成蛟龙瘕。和醋食用，令人损齿。忌同芹菜。
茭白：味道甘淡，性质冷滑。多食令下焦冷。同生菜蜂蜜食用，发痼疾，损阳道。服巴豆人忌之。
刀豆子：味道甘，性质温。多食令人气闭头胀。
芜菁：味道辛苦，性质温，即诸葛菜。北地尤多，春食苗，夏食心，秋食茎，冬食根。多食动风气。
红菜头：味道甘苦，性质寒滑，即红菜头。一名红菜，道家忌之。其茎烧灰淋汁洗衣，白如玉色。胃寒人食之，动气发泻。先患腹冷人食之，必破腹。
苜蓿：味道苦涩，性质平。多食令冷气入筋中，即瘦人。同蜜食用，令人下痢。
落葵叶：味道酸，性质寒滑，即胭脂菜。脾冷人不可食，曾被犬啮者食之，终身不瘥。
黎豆：味道甘微苦，性质温，有小毒。其子大如刀豆子，淡紫色，有斑点如狸文。煮去黑汁，再煮乃佳。多食令人发闷。
白花菜：味道苦辛，性质凉。一名羊角菜。多食动风气，滞脏腑，困脾发闷，不可与猪心肺同食。
红花菜：味道甘，性质平。孕妇忌食。黄花菜，味道甘，性质凉，一名萱花。
黄瓜菜：味道甘微苦，性质凉。其色黄，其气似瓜，其菜形如薤。
马兰：味道辛，性质微温。腌藏作茹甚良。
草决明：味道甘，性质凉。春采为蔬，花子皆堪点茶。
蕹菜：味道甘，性质平。难产妇人宜食。解野葛毒，取汁滴野葛苗，当时萎死。
荠菜：味道甘，性质温。取其茎作挑灯杖，可辟蚊蛾，谓之护生草。其子名蘩蒌，味道甘，性质平，饥岁采之，水调成块，煮粥其粘滑。患气病患者食之，动冷气，不与面同食，令人背闷。服丹石人不可食。
蘩蒌：味道酸，性质平。一名鹅肠菜。同鱼腥草食用，发消渴病，令人健忘。性能去恶血，不可久食，恐血尽也。
蕺菜：味道辛，性质微温，有小毒。一名鱼腥草。多食令人气喘。小儿食之，三岁不行，便觉脚痛。素有香港脚人食之，一世不愈。久食发虚弱，损阳气，消精髓。
蒲公英：味道甘，性质温。嫩苗可食，解食毒，一名黄花地丁草。
鹿藿：味道甘，性质平，即野绿豆。生熟皆可食，其子可煮食，或磨面作饼蒸。
灰涤菜：味道甘，性质平。杀刺毛虫、蜘蛛咬毒。其子可磨粉炊饭。
秦荻藜：味道辛，性质温。于生菜中最称香美。
香椿苗：味道甘辛，性质平。多食昏神，薰十二经脉。同猪肉热面食，多令人中满。
五茄芽：味道甘辛，性质温。
枸杞苗：味道甘苦，性质寒。解面毒，与乳酪相反。
甘菊苗：味道甘微苦，性质凉。生熟可食。真菊延龄。野菊食之，伤胃泻人。
竹笋：味道甘，性质微寒。诸笋皆发冷血及气，多食难化困脾，小儿食多成瘕。同羊肝食用，令人目盲。勿同沙糖食用。笋味道涩难食，多食发风动气作胀。淡竹笋，多食发背闷香港脚。刺竹笋有小毒，食之落人发。箭竹笋，性硬难化，小儿勿食。桃竹笋，味苦有小毒，南人谓之黄笋，灰汁煮之可食，不尔戟人喉。酸笋出粤南，用沸汤泡去苦水，投冷井水中浸二三日取出，缕如丝绳，醋煮可食。凡煮笋少入薄荷食盐，则味不涩，或以灰汤煮过，再煮乃佳。芦笋忌巴豆，干笋忌沙糖、鲑鱼、羊心肝，食笋伤，用香油、生姜解之。
荆芥：味道辛，性质温。可作菜，食久动渴疾，熏人五脏神。反驴肉、无鳞鱼。勿与黄颡鱼同食，与蟹同食动风。
壶瓠：味道甘，性质平滑。多食令人吐利，发疮疥。患香港脚虚胀冷气者食之，永不除也。
壶卢：味道苦，性质寒，有毒。有甘苦二种，俗谓以鸡粪壅之，或牛马踏践，则变而为苦。
冬瓜：味道甘淡，性质寒。经霜后食良。阳脏人食之肥，阴脏人食之瘦。煮食能练五脏，为下气也。冷者食之瘦人。九月食之，令人反胃。阴虚久病及反胃者，并忌食之。白瓜子久食寒中。
南瓜：味道甘，性质温。多食发香港脚黄胆。同羊肉食用，令人气壅。忌与猪肝、赤豆、荞麦面同食。
菜瓜：味道甘淡，性质寒。时病后不可食。同牛乳鱼腥草食用，并成疾。生食冷中动气，食心痛脐下结。多食令人虚弱不能行，小儿尤甚。发疮疥。空心生食，令胃脘痛。菜瓜能暗人耳目，观驴马食之，即眼烂，可知其性矣。
黄瓜：味道甘淡，性质寒，有小毒。多食损阴血，发疟病，生疮疥，积瘀热，发疰气，令人虚热上逆。患香港脚虚肿及诸病时疫之后，不可食。小儿尤忌，滑中生疳虫。勿多用醋，宜少和生姜，制其水气。
木耳：味道甘，性质平，有小毒。恶蛇虫从下过者，有大毒。枫木上生者，食之令人笑不止。采归色变者、夜视有光者、欲烂不生虫者、赤色及仰生者，并有毒不可食。唯桑槐榆柳树上生者良，柘木者次之。其余树生者，动风气，发痼疾，令人肋下急损络背膊闷。不可合雉肉、野鸭、鹌鹑食用，中其毒者，生捣冬瓜蔓汁并地浆可解。
香蕈：味道甘，性质平。感阴湿之气而成，善发冷气，多和生姜食用良。生山僻处者，有毒杀人。早英蕈有毒，不可食。
天花蕈：味道甘，性质平。五台山多蛇，蕈感其气而生，故味虽美而无益。煮时以金银器试之，不变黑者，方可食之。
磨菰蕈：味道甘，性质寒。一云有毒，不可多食，动风气发病。勿同雉肉食用。鸡枞菌味道甘，性质平，出云南。
土菌：味道甘，性质寒，有毒。槐树上生者良，野田中者，有毒杀人。多食发冷气，令人腹中微微痛，发五脏风，拥经脉，动痔漏，令人昏昏多睡，背膊四肢无力。冬春无毒，夏秋有毒。或有蛇虫从下过也，夜中有光者、欲烂无虫者、煮之不熟者、煮讫照人无影者、上有毛下无纹者、仰卷赤色者、坟墓中生棺木上者，并有毒杀人。勿同雉肉、鹌鹑食用，中其毒者，地浆及粪汁解之。煮菌时投姜屑饭粒，若色黑者，杀人。否则无毒。或以苦茗白矾勺新水咽下解之。孕妇食之，令子风疾。广南人杀毒蛇，覆之以草，以水洒之，数日菌生，采干为末。入酒毒人，遇再饮酒，毒发立死。又南夷以胡蔓草毒人至死，悬尸于树，汁滴地上，生菌子收之，名菌药。毒人至烈。此皆不可不知，故并记之。苦竹菌有大毒，忌食。
葛花菜：味道苦甘，性质凉。产诸名山。秋霜浮空，如芝菌涌生地上，色赤味脆，亦蕈类也。
Leiujiu (Chinese Chive): Flavor is pungent and slightly sour, nature is warm. Eating in spring is fragrant and beneficial to the body; eating in summer has a foul odor; eating in winter stirs up retained fluid retention; eating in May causes dizziness and fatigue. Those harvested underground in winter are called Jiu Huang (Yellow Chives); those cultivated in cellars are called Huang Ya Jiu (Yellow Sprout Chives). Consumption causes Qi stagnation, likely due to containing pent-up, unexpressed Qi. Eating chives after frost induces vomiting. Excessive consumption dulls the spirit and obscures vision, especially taboo after drinking. It exacerbates chronic cold conditions of the heart and abdomen. Eating it ten days after recovery from a febrile disease can induce lethargy. Do not consume with honey or beef, as this forms Zha masses (abdominal lumps). Bad breath from eating leeks can be resolved by consuming various sugars.
Xie (Scallion/Allium chinense): Flavor is pungent and bitter, nature is warm and slippery. Also known as Zi, its leaves resemble thin green onions, hollow with ridges, and roots resemble garlic. There are red and white varieties; red ones taste bitter, white ones are pungent when raw and fragrant when cooked. Febrile patients should not eat them excessively. Do not eat raw in March and April, as it induces rhinorrhea and salivation. Do not consume with beef, as it causes Zha masses. Another view states it is incompatible with honey.
Cong (Green Onion): Flavor is pungent; leaves are warm, rootlets are neutral. Eating raw green onion in the first lunar month causes wandering wind rashes on the face. Excessive consumption causes deficient Qi to rush upward, damaging beard and hair, closing off the Five Viscera, and clouding the spirit. This is due to its sprouting and dispersing nature, which opens bone joints and induces sweating. Raw green onion with honey causes diarrhea. Cooked green onion with honey obstructs Qi and can be fatal. Raw green onion with dates causes abdominal distension. Consuming with pheasant, chicken, or dog meat often leads to blood disorders. Eating with eggs causes shortness of breath. Do not eat with bayberry. Long-term consumption of Hu Cong (Shallot) damages the spirit, causes forgetfulness, impairs vision, blocks blood vessels, triggers chronic diseases, and causes bromhidrosis. It worsens dental caries. Eating with grass carp breeds maggots. Do not eat Hu Cong in April, as it causes asthma and惊悸 (palpitations/fright). Those taking Shudi (Rehmannia Radix Preparata), Heshouwu (Polygoni Multiflori Radix), or Changshan (Dichroae Radix) must avoid Cong and all types of onions. It is also incompatible with honey.
Xiao Suan (Small Garlic): Flavor is pungent, nature is warm, slightly toxic. Leaves are used in cooking; roots are smaller than garlic bulbs with fewer cloves. Do not eat in March, as it harms one's will and character. Eating with raw fish slices and eggs depletes Qi and causes scrotal pain. Taboo for patients with Hong Kong Foot (Podagra/Tinea Pedis) and after acute febrile diseases. Another view states incompatibility with honey. Raw consumption increases anger; cooked consumption increases libido, harming spiritual integrity.
Da Suan (Garlic): Flavor is pungent, nature is warm, toxic. Raw consumption injures Liver Qi, damages eyesight, causes pallor, and injures Lungs and Spleen. Eating raw garlic with grass carp or crucian carp causes abdominal sores and intestinal swelling, leading to hernias, Zha masses, and jaundice. Eating with honey is fatal. Excessive consumption generates phlegm, aids fire, and obscures vision. Eating in April and August damages the spirit and causes panting. Consuming raw garlic before sexual intercourse damages the Liver and alters complexion. Those taking any tonic medicines, including Shudi, Mudanpi (Moutan Cortex), or Heshouwu, must avoid it. It resolves insect toxins and digests meat accumulations. Eating with chicken causes dysentery. Eating with eggs causes rapid breathing. Do not eat with dog meat. Pregnant women eating it may cause eye diseases in the fetus.
Yun Tai Cai (Rapeseed Greens): Flavor is pungent, nature is warm, i.e., modern rapeseed greens. Excessive consumption causes toothache, damages sexual function, triggers sores, and creates worm accumulations. Eating in spring triggers chronic cold in the knees. It exacerbates waist and leg ailments. Taboo for those with bromhidrosis and those taking Buguzhi (Psoraleae Fructus).
Song Cai (Napa Cabbage): Flavor is sweet, nature is warm, i.e., Chinese cabbage. Excessive consumption causes skin itching. For those with Stomach Cold, excessive intake causes nausea, foaming, and diarrhea. Eating too much before Summer Solstice triggers wind diseases. Taboo for those with foot ailments. When using Gancao (Licorice Root) in medicine, Song Cai is taboo, as it prevents cure. In the North, where Song Cai is absent, southerners moving north may fall ill due to acclimatization issues, hence avoiding Song Cai. Its nature should be cool; Ginger can resolve this. Those taking Cangzhu (Atractylodis Rhizoma) or Baizhu (Atractylodis Macrocephalae Rhizoma) must avoid it.
Jie Cai (Mustard Greens): Flavor is pungent, nature is warm. Excessive consumption dims vision, stirs wind, and moves Qi. Eating with crucian carp causes edema. Eating with rabbit or turtle meat causes malignant sores. Taboo for those with sores, hemorrhoids, or bloody stools. Raw consumption triggers Dan Shi drug toxicity. Fine-leaved varieties with hairs are harmful. Excessive consumption of Jie Tai (Mustard Flower Stalks) aids fire, generates phlegm, triggers sores, and moves blood. Eating after alcohol relaxes sinews and bones. Jie Zi (Mustard Seed) is pungent and hot; excessive consumption moves fire, dims vision, depletes Qi, and injures Essence. Do not eat with chicken.
Xian Cai (Amaranth): Flavor is sweet, nature is cold and purgative. Excessive consumption stirs wind and Qi, causing irritability and cold damage to the abdomen. Avoid for those with Spleen-Stomach diarrhea. Eating with Fern Powder creates Zha masses. For pregnant women, it promotes miscarriage but facilitates delivery if eaten near term. Do not eat with turtle meat, as it creates Turtle Zha. Wrapping bean-sized turtle meat in Amaranth, burying it overnight turns it into small turtles.
Bo Cai (Spinach): Flavor is sweet, nature is cold and slippery. Excessive consumption causes weak legs, lower back pain, and stirs cold Qi. Those with pre-existing abdominal cold may suffer abdominal rupture. Do not eat with certain fish, as it causes Cholera. For Northerners eating coal-smoked meats/noodles, it balances the condition. For Southerners eating damp-heat fish/rice, it causes coldness in the large and small intestines.
Wo Ju Cai (Lettuce/Celtuce): Flavor is sweet and bitter, nature is cold, slightly toxic. Excessive consumption dims vision and causes impotence. Not suitable for those with cold conditions. Purple varieties are toxic; insects avoid them, and snakes touching them become blind. Ginger juice resolves poisoning.
Bai Ju Cai (White Lettuce): Flavor is bitter, nature is cold. Resembles Celtuce, leaves have white hairs. Eating with cheese breeds worms. Excessive consumption causes small intestine pain. Avoid for those with cold Qi. Causes cold abdominal pain postpartum.
Ku Cai (Sow Thistle): Flavor is bitter, nature is cold, i.e., Ku Mai. Cultivated varieties are called Ku Ju. Do not eat with honey, as it causes internal hemorrhoids. Taboo for those with Spleen-Stomach deficiency-cold. Beekeepers should avoid it, as it harms silkworms. Wild lettuce becomes sweet and slippery after repeated bending, superior to cultivated varieties.
Lai Fu Gen (Radish Root): Pungent and sweet, leaves slightly bitter, nature warm, i.e., Daikon. Resolves tofu and noodle toxicity. Do not eat with Shudi, as it causes whitening of hair. Excessive consumption moves Qi; Ginger resolves this. Taboo with Heshouwu and tonics.
Hu Luo Bo (Carrot): Flavor is sweet and pungent, nature slightly warm. Beneficial without harm, suitable for consumption.
Yan Sui (Coriander): Flavor is pungent, nature warm, slightly toxic, i.e., Hu Sui. Excessive consumption damages spirit, causes forgetfulness and sweating. Taboo for those with bromhidrosis, halitosis, dental caries, Hong Kong Foot, or open wounds. Chronic patients eating it experience leg weakness. Eating with Xie Hao causes foul sweat and chronic disease recurrence. Roots trigger chronic ailments. Taboo with tonics, Baizhu, and Mudanpi. Do not eat with pork. Pregnant women eating it causes difficult labor.
Qie Zi (Eggplant): Flavor is sweet and bland, nature cold, slightly toxic. Excessive consumption stirs wind, triggers chronic diseases and sores. Avoid for deficiency-cold, weak Spleen-Stomach, and general illness patients; especially taboo for cold-patients. Eating after autumn damages eyes; eating with garlic triggers hemorrhoids/fistulas. Excessive consumption causes abdominal pain and diarrhea; women may suffer uterine injury and infertility. Considered the only vegetable with no benefits.
Yu Nai (Taro): Flavor is pungent and sweet, nature smooth and slippery, slightly toxic. Raw form is astringent and toxic, inedible. Its slippery nature causes diarrhea, avoided by those taking medicinal tonics. Excessive consumption confuses the Spleen, stirs old cold and stagnant Qi, and is hard to digest. Purple Taro breaks Qi. Wild Taro resembles domestic Taro but is highly toxic and fatal. If ingested causing delirium and near-death, resolve with soil slurry, fecal urine, and soybean juice.
Shan Yao (Chinese Yam): Flavor is sweet, nature warm and neutral. Eating with crucian carp is not beneficial. Eating with noodles moves Qi. Iron utensils are taboo in medicinal preparation. Gan Shu (Sweet Potato) is sweet and neutral.
Tong Hao (Crown Daisy): Flavor is sweet and pungent, nature neutral. Excessive consumption stirs wind, affects the heart, and causes Qi fullness.
Ma Chi Xian (Purslane): Flavor is sour, nature cold and slippery. Also known as Jiu Tou Shi Zi Cao, commonly Jiang Ban Cao. One variety with large leaves is taboo. Pregnant women eating it causes abortion.
Kui Cai (Malva): Flavor is sweet, nature cold. The leader of hundred vegetables, resolves Dan Shi toxicity. Cold and slippery nature; avoid for Stomach Cold diarrhea. Eating with millet, carp, or certain fish is harmful. Eating after acute febrile diseases darkens vision. Do not eat with brown sugar. Pregnant women eating it causes slippery fetus. The heart is toxic and taboo. Leaves are particularly cold and purgative; do not eat excessively. Red stems and yellow leaves are taboo. Raw Kui triggers chronic diseases and is incompatible with many drugs. Shu Kui seedlings are edible but long-term consumption dulls the mind. If bitten by a dog, eating it triggers non-healing wounds. Eating with pork causes pallor. Eating Suan Kui requires garlic; otherwise, avoid. Though cold, eating hot causes heat oppression and wind stirring. Do not eat in April, as it triggers chronic diseases.
Chun Cai (Water Shield): Flavor is sweet, nature cold and slippery. Grows in lakes, leaves round like Nymphaea, hoof-shaped. Excessive raw/cooked consumption obstructs Qi downward, damages stomach and teeth, causes hair loss, ruins complexion, and triggers hemorrhoids. Eating wax insects found in July causes cholera. Eating with vinegar causes bone atrophy. Avoid after acute febrile diseases.
Qin Cai (Celery): Flavor is pungent and sweet, nature neutral. Resolves Dan Shi toxicity. Eating with vinegar damages teeth; avoid for those with Turtle Zha. In spring and autumn, guard against snake venom residue; accidental ingestion causes cyanosis of face/hands, chest/abdominal pain, and Dragon-Jiao Zha. Taking 2-3 spoons of brown sugar three times daily induces vomiting and cure. Those grown near water are good; high-field varieties are useless. One red variety is toxic and taboo.
Shui Qin (Wild Celery): Flavor is pungent and sweet, nature neutral. Land-grown is Han Qin, slippery nature. One yellow-flowered variety is fatal, i.e., Mao Qin. Red Qin grows by water, resembling red Peony root, deep green leaves with red backs. Nature warm, flavor sour and toxic. Hu Qin grows in low wetlands, sprouts in March/April like mugwort with white fuzz, tender parts edible. Flavor sweet/pungent, nature warm. Snakes love celery; in spring/summer, guard against upper residue; accidental ingestion causes Dragon-Jiao Zha. Eating with vinegar damages teeth. Taboo with Qin Cai.
Jiao Bai (Arrowhead Stem): Flavor is sweet and bland, nature cold and slippery. Excessive consumption causes lower Jiao cold. Eating with raw vegetables and honey triggers chronic diseases and damages sexual function. Taboo for those taking Ban Dou (Croton Seed).
Dao Dou Zi (Hyacinth Bean): Flavor is sweet, nature warm. Excessive consumption causes Qi blockage and head distension.
Wu Jing (Turnip): Flavor is pungent and bitter, nature warm, i.e., Zhuge Cai. Abundant in the North; eat shoots in spring, hearts in summer, stems in autumn, roots in winter. Excessive consumption stirs wind.
Hong Cai Tou (Beetroot): Flavor is sweet and bitter, nature cold and slippery, i.e., Beetroot. Also called Hong Cai, taboo in Daoism. Ash from burned stems washes clothes white as jade. Eating by those with Stomach Cold moves Qi and causes diarrhea; those with pre-existing abdominal cold suffer rupture.
Mu Xu (Alfalfa): Flavor is bitter and astringent, nature neutral. Excessive consumption allows cold Qi to enter sinews, wasting the person. Eating with honey causes diarrhea.
Luo Gui Ye (Basella Leaf): Flavor is sour, nature cold and slippery, i.e., Malabar Spinach. Taboo for cold-spleen individuals. If eaten by someone bitten by a dog, it never heals.
Li Dou (Lablab Bean): Flavor is sweet and slightly bitter, nature warm, slightly toxic. Seeds are knife-bean sized, pale purple with leopard spots. Boil to remove black juice, then boil again for best results. Excessive consumption causes stuffiness.
Bai Hua Cai (White Flower Vegetable): Flavor is bitter and pungent, nature cool. Also Yang Jiao Cai. Excessive consumption stirs wind, stagnates viscera, confuses Spleen and causes stuffiness. Do not eat with pig heart/lungs.
Hong Hua Cai (Red Flower Vegetable): Flavor is sweet, nature neutral. Taboo for pregnant women. Huang Hua Cai (Daylily) is sweet and cool, also Xuan Hua.
Huang Gua Cai (Cucumber Vegetable): Flavor is sweet and slightly bitter, nature cool. Yellow color, melon-like aroma, shape resembles Xie.
Ma Lan (Kalimeris): Flavor is pungent, nature slightly warm. Good for pickling and cooking.
Cao Jue Ming (Cassia Seed): Flavor is sweet, nature cool. Harvested as vegetable in spring; flowers and seeds suitable for tea.
Weng Cai (Water Spinach): Flavor is sweet, nature neutral. Suitable for difficult childbirth. Resolves wild gourd toxin; juice kills wild gourd seedlings.
Dong Feng Cai (Wind East Vegetable): Flavor is sweet, nature cold. Avoid for those with cold accumulation.
Qi Cai (Shepherd's Purse): Flavor is sweet, nature warm. Stems used as lamp wicks to repel mosquitoes/moths, called Hu Sheng Cao. Seeds named Fan Lou, sweet and neutral; collected in famine years, mixed with water into blocks, boiled porridge is sticky. Patients with Qi disorders should avoid it as it moves cold Qi; do not eat with noodles as it causes back oppression. Taboo for those taking Dan Shi drugs.
Fan Lou (Smartweed): Flavor is sour, nature neutral. Also E Chang Cai. Eating with fish腥草 (Houttuynia) triggers diabetes and forgetfulness. Removes bad blood; do not eat long-term for fear of blood depletion.
Ji Cai (Houttuynia): Flavor is pungent, nature slightly warm, slightly toxic. Also Yu Xing Cao. Excessive consumption causes asthma. Children eating it cannot walk until age three and feel leg pain. Those with chronic Hong Kong Foot never recover. Long-term consumption causes weakness, damages Yang Qi, and consumes Essence/Marrow.
Pu Gong Ying (Dandelion): Flavor is sweet, nature warm. Tender shoots edible, resolves food toxins, also Huang Hua Di Ding Cao.
Qiao Yao (Vicia Faba Var.): Flavor is pungent, nature neutral, i.e., Wild Fava Bean. Raw consumption induces vomiting of water.
Lu Huo (Lespedeza): Flavor is sweet, nature neutral, i.e., Wild Mung Bean. Edible raw or cooked; seeds can be boiled or ground into flour for steamed cakes.
Hui Di Cai (Ash Wash Vegetable): Flavor is sweet, nature neutral. Kills thorn caterpillars and spider bites. Seeds can be ground into flour for rice.
Qin Di Li (Chenopodium): Flavor is pungent, nature warm. Most fragrant among raw vegetables.
Xiang Xin Miao (Toona Shoots): Flavor is sweet and pungent, nature neutral. Excessive consumption clouds spirit and affects Twelve Meridians. Eating with pork and hot noodles causes abdominal fullness.
Wu Qia Ya (Acanthopanacis Shoots): Flavor is sweet and pungent, nature warm.
Gou Qi Miao (Goji Shoots): Flavor is sweet and bitter, nature cold. Resolves noodle toxicity, incompatible with milk/cheese.
Gan Ju Miao (Chrysanthemum Shoots): Flavor is sweet and slightly bitter, nature cool. Edible raw or cooked. True Chrysanthemum prolongs life. Wild Chrysanthemum injures Stomach and causes diarrhea.
Lv Dou Ya Cai (Mung Bean Sprouts): Flavor is sweet, nature cool. Born of suppressed Qi; excessive consumption triggers sores and moves Qi.
Zhu Sun (Bamboo Shoots): Flavor is sweet, nature slightly cold. All shoots generate cold blood and Qi; excessive consumption is hard to digest, confuses Spleen, and causes Zha in children. Eating with sheep liver causes blindness. Do not eat with brown sugar. Sun flavor is astringent and hard to eat; excessive consumption stirs wind and causes distension. Dan Zhu Sun (Dashed Bamboo Shoots) causes back oppression and Hong Kong Foot when eaten excessively. Ci Zhu Sun (Thorny Bamboo Shoots) is slightly toxic and causes hair loss. Jian Zhu Sun (Arrow Bamboo Shoots) is hard and indigestible; avoid for children. Tao Zhu Sun (Peach Bamboo Shoots) is bitter and slightly toxic, called Huang Sun in the South; cook with ash water to eat, otherwise hurts throat. Suan Sun (Sour Shoots) comes from Southern Guangdong; soak boiling water to remove bitterness, immerse in cold well water for 2-3 days, string-like, cook with vinegar. Add mint and salt when boiling to reduce astringency, or boil with ash water then re-boil. Lu Sun (Reed Shoots) taboos Ban Dou. Dried Sun taboos brown sugar, salmon, and sheep heart/liver. Injury from Sun resolved by sesame oil and ginger.
Jing Jie (Schizonepeta): Flavor is pungent, nature warm. Can be used as vegetable; long-term consumption triggers thirst and affects Five Viscera spirits. Incompatible with donkey meat and scaleless fish. Do not eat with Yellow Catfish; eating with crab stirs wind.
Hu Hu (Calabash): Flavor is sweet, nature smooth and slippery. Excessive consumption causes vomiting/diarrhea and sores. For Hong Kong Foot with deficiency bloating/cold Qi, it never cures.
Hu Lu (Gourd): Flavor is bitter, nature cold, toxic. Sweet and bitter varieties; folk say chicken manure or cattle/horse trampling turns it bitter.
Dong Gua (Winter Melon): Flavor is sweet and bland, nature cold. Good after frost. Yang constitution eaters gain weight; Yin constitution eaters lose weight. Boiled food refines Five Viscera and directs Qi downward. Cold eaters lose weight. Eating in September causes regurgitation. Taboo for Yin deficiency, chronic illness, and regurgitation. White melon seeds cause cold in middle Jiao with long-term use.
Nan Gua (Pumpkin): Flavor is sweet, nature warm. Excessive consumption triggers Hong Kong Foot and jaundice. Eating with mutton causes Qi obstruction. Taboo with pig liver, adzuki beans, and buckwheat noodles.
Cai Gua (Melon): Flavor is sweet and bland, nature cold. Avoid after acute febrile diseases. Eating with cow milk and fish腥草 causes illness. Raw consumption causes cold in middle Jiao and moves Qi; eating causes heart pain and umbilical knotting. Excessive consumption causes weakness and immobility, especially in children. Triggers sores. Hollow raw consumption causes epigastric pain. Cai Gua darkens eyes/ears; observing donkeys/horses eating it rot their eyes, revealing its nature.
Huang Gua (Cucumber): Flavor is sweet and bland, nature cold, slightly toxic. Excessive consumption damages Yin/Blood, triggers malaria, causes sores, accumulates stagnant heat, triggers Zhu Qi, and causes deficient heat reversal. Avoid for Hong Kong Foot edema and post-epidemic illnesses. Especially taboo for children, causing intestinal parasites. Do not use excessive vinegar; mix with little ginger to control water Qi.
Si Gua (Loofah): Flavor is sweet, nature cold. Excessive consumption causes impotence and slippery Essence.
Mu Er (Wood Ear Mushroom): Flavor is sweet, nature neutral, slightly toxic. Toxic if snakes/insects passed underneath. Growing on Maple trees causes uncontrollable laughter. Color changes upon picking, glowing at night, rotting without worms, red, or growing upwards are toxic and inedible. Best from Mulberry, Paulownia, Elm, Willow trees;其次 (next best) from Torreya. Others stir wind, trigger chronic diseases, cause rib tightness, meridian damage, and back/shoulder oppression. Do not eat with pheasant, wild duck, or quail. Poisoning resolved by fresh Winter Melon vine juice and earth slurry.
Xiang Xun (Button Mushroom): Flavor is sweet, nature neutral. Formed by yin-damp Qi, easily triggers cold Qi; eating with Ginger is good. Those from remote mountains are toxic and fatal. Early Ying Xun is toxic and inedible.
Tian Hua Xun (Sky Flower Mushroom): Flavor is sweet, nature neutral. Common in Wutai Mountain where snakes abound; mushroom absorbs snake Qi, so while tasty, it has no benefit. Test with gold/silver vessels while boiling; if not turning black, it is edible.
Mo Gu Xun (Enoki/Shimeji): Flavor is sweet, nature cold. Some say toxic; do not eat excessively as it stirs wind and triggers disease. Do not eat with pheasant meat. Ji Zong (Termite Mushroom) is sweet, nature neutral, from Yunnan.
Tu Jun (Earth Mushroom): Flavor is sweet, nature cold, toxic. Best from Locust trees; wild field varieties are fatal. Excessive consumption triggers cold Qi, mild abdominal pain, Five Viscera wind, meridian obstruction, hemorrhoids, lethargy, and limb weakness. Non-toxic in winter/spring, toxic in summer/autumn (possibly due to snake/insect passage). Night-glowing, rotting without worms, uncooked, shadow-less, hairy top/smooth bottom, curled red, or growing on coffins in graves are toxic. Do not eat with pheasant/quail. Poisoning resolved by earth slurry and fecal juice. Adding ginger crumbs/rice grains: if turning black, it is fatal; otherwise non-toxic. Resolve with bitter tea, alum, and new water. Pregnant women eating it causes fetal wind disease. People in Guangnan kill venomous snakes, cover with grass, sprinkle water; mushrooms grow in days, dried and powdered. Mixed in wine, it poisons; subsequent drinking causes immediate death. Southern barbarians use Hu Man Cao poison on corpses; juice dripping onto ground grows mushrooms, collected as Jun Yao, extremely potent. All these must be known and recorded. Ku Zhu Jun (Bamboo Mushroom) is highly toxic and taboo.
Yang Du Xun (Morel): Flavor is sweet, nature cold. Avoid for cold accumulation, abdominal pain, and diarrhea.
Ge Hua Cai (Kudzu Flower Vegetable): Flavor is bitter and sweet, nature cool. Produced in famous mountains. Autumn frost floats like fungi emerging from ground, red and crisp, also a fungus type.
Di Er (Earth Ear): Flavor is sweet, nature cold. Grows in rain during spring/summer; harvest quickly after rain, unusable after sun exposure, commonly Di Ta Gu.
Shi Er (Rock Ear): Flavor is sweet, nature neutral. Taste superior to Wood Ear.
Lu Jiao Cai (Deer Horn Vegetable): Flavor is sweet, nature greatly cold. Resolves noodle toxicity. Men should not eat long-term, as it triggers chronic diseases, damages waist/kidney meridians/blood/Qi, causing