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《卷五十六 Volume 56》[View] [Edit] [History]
An aligned English translation of this text is available and can be displayed alongside the source text (instructions). Please note that AI has been used in creating these translations. Translation setting: [None] [English]1  | 卷五十六·荒政採周憲王《救荒本草》 Volume 56 · Policies for Disaster Relief Adopted from Zhou Xianwang's "Materia Medica for Famine Relief" |
| 2 | ○木部葉及實皆可食 ○Wood Section The leaves and fruits are all edible. |
| 3 | 枸杞，一名杞根，一名枸忌，一名地輔，一名羊乳，一名卻暑，一名仙人杖，一名西王母杖，一名地仙苗，一名托盧；或名天精，或名卻老；一名枸檵，杞同一名苦杞；俗呼為甜菜子。根名地骨。生常山平澤，今處處有之。其莖幹高三五尺，上有小刺。春生苗，葉如石榴葉而軟薄。莖葉間開小紅紫花，隨便結實，形如棗核，熟則紅色，味微苦，性寒。根大寒。子微寒，無毒。白色無刺者良。陝西枸杞，長一二丈，圍數寸，無刺，根皮如厚朴，甘美異於諸處。生子如櫻桃，全少核，暴乾如餅。 Kuizi, also known as Qigen, another name is Jujin, another name is Difu, another name is Yangru, another name is Quchu, another name is Xianrenzhang, another name is Xi Wangmu Zhang, another name is Dixianmiao, another name is Tuolu; sometimes called Tianjing, or Qulao; also known as Juyi, same as Qi and Kuiqi; commonly referred to as Tianncaizi. Its root is named Digu. It grows in the level marshes of Changshan, and now it can be found everywhere. Its stem stands three to five chi high, with small thorns on it. In spring, sprouts emerge; the leaves resemble those of a pomegranate but are soft and thin. Small red-violet flowers bloom between the stems and leaves; fruits form freely, shaped like jujube kernels. When ripe, they turn red in color, with a slightly bitter taste and cold nature. The root is extremely cold in nature. Its seeds are slightly cold in nature and non-toxic. Those that are white and thornless are considered superior. The Lycium chinense from Shaanxi can grow one to two zhang tall, with a trunk several cun in circumference, thornless. Its root bark resembles Houpu (Magnolia officinalis), and its sweetness is exceptional compared to those from other regions. Its fruits resemble cherries, mostly seedless; when dried in the sun, they look like cakes. |
| 4 | 救饑：採葉煠熟，水淘淨，油鹽調食，作羹食皆可。子紅熟時，亦可食。若渴，煮葉作飲，以代茶飲之。玄扈先生曰：嚐過。子本勝藥，葉亦嘉蔬。 For famine relief: Harvest the leaves and blanch them until tender, rinse thoroughly in water, then season with oil and salt for consumption. They can also be used to make soup. The fruits are edible when they turn red and ripe. If thirsty, boil the leaves to make a drink as an alternative to tea. Master Xuanhu said: I have tasted it. Its fruits are superior to medicine, and its leaves are also excellent vegetables. |
| 5 | 柏樹，本草有柏實，生太山山谷，及陝州、宜州，其乾州者最佳；密州側柏葉尤佳，今處處有之。味甘；一云味甘辛，性平，無毒。葉味苦。一云味苦辛，微溫，無毒。牡礪及桂、瓜子為之使。畏菊花、羊蹄草、諸石及麫麯。 The Chinese juniper (Baisu), the Materia Medica mentions its fruit, Boshí, which grows in the valleys of Taishan Mountain and in Sha Zhou and Yi Zhou. The ones from Qian Zhou are considered best; the side leaves of the Chinese juniper from Mizhou are especially excellent. Now it can be found everywhere. Its flavor is sweet; some say its taste is both sweet and pungent, with a neutral nature and no toxicity. The leaves have a bitter taste. Some say it has a bitter and pungent flavor, slightly warm in nature, and is non-toxic. Muli, as well as Gui (Cinnamomum cassia) and guazǐ (melon seeds), are its synergistic herbs. It is contraindicated with chrysanthemum, Yangtichao (Rumex japonicus), various stones, and wheat qu. |
| 6 | 救饑：《列仙傳》云：「赤松子食柏子，齒落更生。」採柏葉新生並嫩者，換水浸其苦味，初食苦澀，入蜜或棗肉和食尤好；後稍易吃，遂不復饑。冬不寒，夏不熱。 For famine relief: The "Lie Xian Zhuan" states: "Chisongzi ate Chinese juniper seeds, and after losing his teeth, they regrew." Harvest the newly sprouted and tender leaves of Chinese juniper, change water to soak out their bitter taste. Initially, they are bitter and astringent; when eaten with honey or dates, they become especially good. Later on, it becomes easier to eat them, and one will no longer feel hungry. It is not cold in winter, nor hot in summer. |
| 7 | 皂莢樹，生雍州川谷，及魯之鄒縣，懷孟產者為勝，今處處有之。其木極有高大者。葉似槐葉，瘦長而尖，枝間多刺。結實有三種：形小者為豬牙皂莢，良；又有長六寸及尺一者。用之當以肥厚者為佳。味辛鹹，性溫，有小毒。柏實為之使，惡麥門冬，畏空青、人參、苦參。可作沐藥，不入湯。 The Chinese honeylocust tree (Zaojiasu) grows in the river valleys of Yongzhou, as well as in Zou Xian of Lu. Those produced in Huaimeng are considered superior; now it can be found everywhere. Note: "皂莢樹" is translated here as "Chinese honeylocust," referring to Gleditsia sinensis. Some of its trees grow extremely tall and large. Its leaves resemble those of the sophora tree, slender, long, and pointed, with many thorns between the branches. It produces three types of fruit: the small ones are called Zhuyazaojia, which is superior; there are also those that grow six cun or up to one chi in length. When using it, the fatter and thicker ones are considered best. Its flavor is pungent and salty; its nature is warm, with slight toxicity. Boshi serves as a synergistic herb for it. It is incompatible with Mai Men Dong (Ophiopogon japonicus), and contraindicated by Kongqing, Ren Shen (ginseng), and Ku Shen (Sophora flavescens). It can be used as a hair-washing medicine but should not be boiled in decoctions. |
| 8 | 救飢：採嫩芽煠熟。換水浸洗淘淨，油鹽調食。又以子不以多少炒。舂去赤皮。浸軟煮熟。以糖漬之可食。玄扈先生曰：嚐過。 For famine relief: Harvest the tender buds and blanch them until cooked. Change water to soak, wash thoroughly, and season with oil and salt before eating. Also, the seeds can be stir-fried regardless of quantity. Pound to remove the red skin. Soak until soft, then cook until tender. Preserve them in sugar and they can be eaten. Master Xuanhu said: I have tasted it. |
| 9 | 楮桃樹，本草名楮實，一名榖實，生少室山，今所在有之。樹有二種：一種，皮有斑花紋，謂之斑榖，人多用皮為冠；一種皮無花紋，枝葉大相類。其葉似葡萄，作瓣叉，上多毛澀，而有子者為佳。其桃如彈大，青綠色，後漸變深紅色，乃成熟。浸洗去穰，取中子入藥。一雲皮斑者是楮，皮白者是榖。皮可作紙，實味甘，性寒。葉味甘，性涼。俱無毒。 The paper mulberry tree (Chutao shu), known in the Materia Medica as Chushí, also called Gushí, grows on Shaoshi Mountain. Now it can be found throughout various regions. There are two types of the tree: one has spotted patterns on its bark, called Ban Gu; people often use its bark to make hats. The other type lacks such patterns, and their branches and leaves look very similar. Its leaves resemble those of grapes, with lobed divisions; the upper surface is hairy and rough, and those that bear fruits are considered superior. Its "peaches" are as big as bullets, greenish in color at first; later they gradually turn a deep red when ripe. Soak and wash to remove the pulp, then take the inner seeds for medicinal use. Some say that those with spotted bark are "chu," while those with white bark are "gu." Its bark can be used to make paper; the fruit has a sweet taste and cold nature. The leaves have a sweet flavor and cool nature. Both are non-toxic. |
| 10 | 救飢：採葉并楮桃，帶花煠爛，水浸過，握乾，作餅焙熟食之。或取樹熟楮桃紅色食之，甘美，不可久食，令人骨軟。玄扈先生曰：嚐過。子花勝藥。 For famine relief: Harvest the leaves and paper mulberry fruits, including the flowers; blanch them until soft, soak in water, squeeze dry, make into cakes, bake thoroughly, then eat. Alternatively, take the ripe red paper mulberry fruits and eat them; they are sweet and delicious, but should not be consumed for a long time, as this can cause soft bones. Master Xuanhu said: I have tasted it. Its fruits and flowers are superior to medicine. |
| 11 | 柘樹，本草有柘木，舊不載所出州土。今北土處處有之。其木堅勁，皮紋細密，上多白點。枝條多有刺。葉比桑葉甚小而薄，色頗黃淡，葉梢皆三叉，亦堪飼蠶。綿柘刺少，葉似柿葉微小。枝葉間結實，狀如楮桃而小，熟則亦有紅蕊。味甘酸。葉味甘，微苦。柘木味甘，性溫，無毒。 The Chinese hackberry tree (Zhu shu), mentioned in the Materia Medica under Zhemu, was previously not recorded as to its place of origin. Now it can be found everywhere in northern regions. Its wood is firm and strong, with fine and dense bark patterns, covered with many white spots. Its branches are often thorny. Its leaves are much smaller and thinner than mulberry leaves, with a somewhat yellowish and pale color; the tips of the leaves all fork into three branches. They can also be fed to silkworms. The Mianzha variety has fewer thorns, with leaves resembling persimmon leaves but slightly smaller. Fruits grow between the branches and leaves; they resemble paper mulberry fruits but are smaller, and when ripe, also have red stamens. Its flavor is sweet and sour. The leaves are slightly bitter with a sweet taste. Zhemu has a sweet flavor, warm nature, and is non-toxic. Its wood has a sweet flavor, a warm nature, and no toxicity. |
| 12 | 救饑：採嫩葉煠熟，以水浸，作成黃色，換水浸去邪味，以水淘淨，油鹽調食。其實紅熟，甘酸可食。 For famine relief: Harvest tender leaves and blanch them until cooked, then soak in water until they turn yellow. Change the water to remove any unpleasant taste, rinse thoroughly with water, and season with oil and salt for eating. Its fruits are sweet and sour when red and ripe; they can be eaten. |
| 13 | 木羊角科，又名羊桃，一名小桃花。生荒野中。紫莖，葉似初生桃葉，光俊色微帶黃。枝間開紅白花。結角似豇豆角，甚細而尖；每兩兩角並生一處。味微苦酸。 The tree belongs to the Caprifoliaceae family, also known as Yangtao or Xiaotahua. It grows in wild and uncultivated areas. Its stems are purplish, with leaves resembling young peach leaves, smooth and slightly yellowish in color. Red and white flowers bloom on the branches. It produces pods resembling cowpea pods, very slender and pointed; each pair of pods grows together at one location. Its flavor is slightly bitter and sour. |
| 14 | 救饑：採嫩梢葉煠熟，水浸淘淨，油鹽調食。嫩角亦可煠食。 For famine relief: Harvest the tender shoots and leaves, blanch them until cooked; soak and rinse thoroughly in water, then eat with oil and salt seasoning. The young pods can also be boiled and eaten. |
| 15 | 青檀樹，生中牟南沙崗間。其樹枝條紋細薄。葉形類棗微尖𧣪，背白而澀，又似白辛樹葉微小。開白花。結青子，如梧桐子大。葉味酸澀，實味甘酸。 The Qingtan tree grows between Zhongmou Nan Sha Gang. Its branches and twigs have fine, thin textures. The leaves are somewhat similar to jujube leaves but slightly pointed and narrow; the back is white and rough, also resembling the small leaves of the Baixin tree. It bears white flowers. It produces green fruits, as large as Chinese parasol tree seeds. The leaves have an acidic and astringent taste; the fruits are sweet and sour in flavor. |
| 16 | 救饑：採葉煠熟，水浸淘去酸味，油鹽調食。其實成熟，亦可摘食。 For famine relief: Harvest the leaves, blanch them until tender; soak and rinse to remove their sour taste, then season with oil and salt and eat. When its fruits are ripe, they can also be picked and eaten. |
《木部花可食 Wood Section The flowers are edible》 | |
| 1 | 臘梅花，多生南方，今北土亦有之。其樹枝條頗類李；其葉似桃葉而寬大，紋微粗。開淡黃花。味甘微苦。救饑：採花煠熟，水浸淘淨，油鹽調食。 Wintersweet (Lanmei hua) is commonly found in southern regions, but now it can also be found in northern areas. Its branches and twigs are somewhat similar to those of a plum tree; its leaves resemble peach leaves but are broader, with slightly coarser veins. It bears pale yellow flowers. Its flavor is sweet with a slight bitterness. For famine relief: Harvest the flowers, blanch them until cooked, soak and rinse thoroughly in water; then season with oil and salt to eat. |
| 2 | 藤花菜，生荒野中沙崗間。科條叢生。葉似皂角葉而大；又似嫩椿葉而小，淺黃綠色。枝間開淡紫花。味甘。 Tenghuacai grows among sandy ridges in wild, uncultivated areas. Its stems and branches grow in clusters. The leaves resemble those of Chinese honey locust but are larger; they also look like young Paulownia leaves but smaller, with a pale yellowish-green color. Light purple flowers bloom on the branches. Its flavor is sweet. |
| 3 | 救饑：採花煠熟，水浸淘淨，油鹽調食。微焯過，曬乾，炸食，尤佳。 For famine relief: Harvest the flowers, blanch until cooked; soak and wash thoroughly in water, then season with oil or salt for consumption. Briefly blanch them, dry under the sun, and fry to eat; this is especially good. |
| 4 | 壩齒花，本名錦雞兒，又名醬瓣子。生山野間；中州人家園宅間亦多栽。葉似枸杞子葉而小；每四葉攢生一處。枝梗亦似枸杞，有小刺。開黃花，狀類雞形；結小角兒，味甜。 Bachi Hua, originally named Jinjier, also known as Jiangbanzi. It grows in mountainous and wild areas; it is also commonly cultivated around homes and gardens in Zhongzhou. Its leaves resemble those of Lycium chinense but are smaller, with four leaves growing together at one point. The branches and stems also resemble those of Lycium, with small thorns. It bears yellow flowers resembling the shape of a chicken; it produces small pods that are sweet in taste. |
| 5 | 救饑：採花煠熟，油鹽調食。炒熟，吃茶亦可。 For famine relief: Harvest the flowers and blanch them until cooked, season with oil and salt, then eat. Stir-fry until cooked; it can also be consumed as tea. |
| 6 | 楸樹，所在有之。今密縣梁家⒊山穀中多有。樹甚高大；其木可作琴瑟。葉類梧桐葉而薄小；葉梢作三角尖叉。開白花，味甘。 The Catalpa tree is found in various places. Currently, there are many of them in the Liangjia valley of Mixian Xian. The tree is very tall and large; its wood can be used to make zithers and se (a type of stringed instrument). Its leaves resemble those of the Chinese parasol tree but are thin and small, with a triangular sharp fork at the tip. It bears white flowers that have a sweet taste. |
| 7 | 救饑：採花煠熟，油鹽調食；及將花曬乾，或煠或炒，皆可食。 For famine relief: Harvest the flowers, blanch them until cooked and season with oil or salt to eat. Alternatively, dry the flowers in the sun; whether boiled or stir-fried, they are all edible. |
| 8 | 馬棘，生滎陽崗野間，科條高四五尺。葉似夜合樹葉而小，又似蒺莉葉而硬，又似新生皂莢，科葉亦小。梢間開粉紫花，形狀似錦雞兒花微小，味甜。 Hippophae rhamnoides grows in the gao ye areas of Xingyang; its branches and twigs are four to five chi tall. Its leaves resemble those of a night-blooming tree but are smaller; they also resemble the leaves of Tribulus terrestris, yet are tougher. They further resemble young Gleditsia sinensis pods, with small clustered leaves as well. Pink-violet flowers bloom on the tips of branches; their shape resembles that of Jinjier flower but is slightly smaller, and they have a sweet taste. |
| 9 | 救饑：採花煠熟，水浸淘淨，油鹽調食。 For famine relief: Harvest the flowers, blanch and cook them; soak in water to wash thoroughly, then season with oil and salt for consumption. |
| 10 | 槐樹芽，本草有槐實，生河南平澤；今處處有之。其木有極高大者。《爾雅》云槐有數種：葉大而黑者名櫰槐；又有晝合夜開者，名守宮槐；葉細而青綠者，但謂之槐。其功用不言有別。開黃花。結實似豆角狀。味苦酸⒉，性寒，無毒。景天為之使。 The Sophora japonica sprout: The Bencao records Sophora seeds; they grow in Pingze, Henan; nowadays, they can be found everywhere. Some of these trees are extremely tall and large. The Er Ya states that there are several types of Sophora trees: those with large and dark leaves are called Kaihuai; others that close during the day and open at night are known as Shou Gong Huai; those with fine, bluish-green leaves are simply referred to as huai. Their uses do not differ in any stated way. It bears yellow flowers. Its fruit resembles the shape of a bean pod. It has a bitter and sour taste, is cold in nature, and is non-toxic. Sedum serves as its assistant herb. |
| 11 | 救飢：採嫩芽煠熟。換水浸淘，洗去苦味，油鹽調食。或採槐花炒熟食之。玄扈先生曰：嘗過。花性太冷，亦難食。 For famine relief: Harvest tender sprouts and blanch until cooked. Change the water to soak and rinse, washing away the bitter taste, then season with oil and salt before eating. Alternatively, harvest sophora flowers, stir-fry until cooked, and eat them. Master Xuanhu said: I have tasted it before. The flowers are too cold in nature and also difficult to eat. |
| 12 | 晉人多食槐葉。又槐葉枯落者，亦拾取和米煮飯食之。嚐見曹都諫真子，述其鄉先生某雲：世間真味，獨有二種：謂槐葉煮飯，蔓菁煮飯也。 People from Jin often consume sophora leaves. Moreover, when the sophora leaves wither and fall, they are also collected and mixed with rice to cook into porridge for consumption. I once heard Cao Dujian Zhenzi, who described a certain elder from his hometown saying: "In this world, there are truly only two flavors: porridge made with sophora leaves and porridge made with kohlrabi." |
| 13 | 乙卯見趙六亨《民部》，言食槐芽法：煠熟置新磚瓦上，陰乾；更煠，如是三過，絕不苦。凡食樹芽葉，並宜用此法，去其苦味。 In the year Yimao, I saw Zhao Liuhen's "Minbu," which described a method for eating sophora sprouts: blanch them and place on new bricks or tiles to air-dry; then blanch again. Repeat this process three times, and it will no longer be bitter at all. Whenever eating tree sprouts or leaves, this method should generally be used to remove their bitterness. |
| 14 | 棠梨樹，今處處有之，生荒野中。葉似蒼朮葉；亦有團葉者，有三叉葉者，葉邊皆有鋸齒；又似女兒茶葉，其葉色頗白。開白花。結棠梨如小楝子大，味甘酸。花葉味微苦。 The 棠梨 tree is now found everywhere, growing in wild and uncultivated areas. Its leaves resemble those of Atractylodes lancea; some have round leaves, others have trifoliate leaves, and all leaf edges are serrated. They also resemble the leaves of daughter tea (possibly a mistranslation or local name), with rather pale green coloration. It bears white flowers. It produces 棠梨 fruits as small as Chinese ziziphus, with a sweet and sour taste. The flowers and leaves have a slightly bitter taste. |
| 15 | 救饑：採花煠熟食，或曬乾磨⒏，作燒餅食亦可。及採嫩葉煠熟，水浸淘淨，油鹽調食；或蒸曬作茶亦可。其棠梨經霜熟時摘食，甚美。 For famine relief: Harvest the flowers, blanch, cook, and eat; or dry them in the sun and grind into powder to make steamed buns for consumption as well. Alternatively, harvest tender leaves, blanch until cooked, soak and wash thoroughly in water; season with oil or salt before eating. Or steam and dry them to make tea as well. Its 棠梨 fruit should be picked for consumption when it ripens after frost; the taste is very delicious. |
| 16 | 文冠花，生鄭州南荒野間，陝西人呼為崖木瓜。樹高丈許。葉似榆樹葉而狹小，又似山茱萸葉亦細短。開花彷佛似藤花，而色白。穗長四五寸。結實狀似枳殼而三瓣，中有子二十餘顆，如肥皂角子。子中瓤如栗子，味微淡，又似米⒏，味甘可食。其花味甜，其葉味苦。 The Red Osier Dogwood grows in the southern wild areas of Zhengzhou, and people from Shaanxi call it Yamugua. The tree is about one zhang tall. 藟 Its leaves resemble those of an elm tree but are narrow and small; they also resemble Cornus officinalis leaves, which are similarly fine and short. Its flowers resemble those of a liana, but are white in color. The inflorescence is four to five cun long. It produces fruit resembling the shape of Citrus aurantium pericarp, but with three segments; inside are more than twenty seeds, similar to Gleditsia sinensis seeds. The pulp inside the seed resembles chestnuts in texture, with a slightly bland taste; it also resembles rice flour and is sweet enough to eat. Its flowers are sweet-tasting, while its leaves are bitter. |
| 17 | 救飢：採花煠熟，油鹽調食。或採葉煠熟，水浸淘去苦味，亦用油鹽調食。及摘實取子，煮熟食。玄扈先生曰：嚐過。子本嘉果；花甚多，可食 For famine relief: Harvest the flowers and blanch until cooked; season with oil and salt to eat. Alternatively, harvest the leaves, blanch them until cooked, soak in water and wash to remove the bitter taste; season with oil and salt as well for consumption. Also, pick the fruit and extract the seeds, then cook them until done and eat. Master Xuanhu said: I have tasted it before. The seeds are originally a good fruit; the flowers are numerous and edible. |
| 18 | 桑椹樹，本草有桑根白皮，舊不載所出州土；今處處有之。其葉飼蠶。結實為桑椹，有黑白二種。桑之精英，盡在於椹。桑根白皮，東行根益佳；肥白者良，出土者不可用，殺人。味甘，性寒，無毒。製造忌鐵器及鉛。葉椏者名雞桑，最堪入藥。續斷、麻子、桂心為之使。桑椹味甘性暖，或云木白皮亦可用。 The mulberry tree: The Bencao mentions the white bark of mulberry roots, but does not record its place of origin; nowadays it can be found everywhere. Its leaves are used to feed silkworms. It produces mulberries, which come in two varieties: black and white. The essence of the mulberry tree is entirely concentrated in its fruit. The white bark from the eastern roots is especially good; thick and white ones are superior, while those that grow above ground cannot be used, as they can be fatal. It has a sweet taste, is cold in nature, non-toxic. Preparation should avoid iron tools and lead. Those with serrated leaves are called Jisang, most suitable for medicinal use. Dichroa febrifuga, Prunus persica seeds, and Cinnamomum cassia bark serve as its assistant herbs. Mulberries have a sweet taste and warm nature; some say the white inner bark of the tree can also be used. |
| 19 | 救飢：採桑椹熟者食之。或熬成膏，攤於桑葉上，曬乾，搗作餅收藏；或直取椹子曬乾，可藏經年，及取椹子清汁置瓶中，封三二日即成酒，其色味似葡萄酒，甚佳。亦可熬燒酒。可藏經年，味力愈佳。其葉嫩老皆可煠食。皮炒乾，磨⒏可食。 For famine relief: Harvest ripe mulberries to eat. Alternatively, cook the mulberries into a paste and spread it on mulberry leaves to dry in the sun; then pound them into cakes for storage. Alternatively, simply take the mulberries and dry them directly in the sun, which can be stored for many years. Also, extract the clear juice from the mulberries, place it in a bottle, seal it for two or three days, and it becomes wine. Its color and flavor resemble that of grape wine, and is very good. It can also be distilled into spirit. It can be stored for many years, and its flavor and potency become even better over time. Both young and old mulberry leaves can be blanched and eaten. The bark, when stir-fried dry and ground into powder, is edible. |
| 20 | 榆錢樹，本草有榆皮，一名零榆。生穎川山谷秦州，今處處有之。其木高大。春時未生葉，其枝條間，先生榆莢：形狀似錢而薄小，色白，俗呼為榆錢。後方生葉，似山茱萸葉而長，尖潤澤。榆皮味甘，性平無毒。 The Chinese elm tree: The Bencao mentions its bark, also known as Lingyu. It grows in the valleys of Yingchuan and Qin Zhou; nowadays it can be found all over. The tree is tall and large. In spring, before the leaves sprout, the branches produce Chinese elm pods: their shape resembles coins but are thin and small in size, white in color; they are commonly called "yuqian" (elm money). Leaves grow later, resembling those of Cornus officinalis but longer and with a pointed, smooth surface. The Chinese elm bark has a sweet taste, neutral nature, and is non-toxic. |
| 21 | 救飢：採肥嫩榆葉煠熟，水浸淘淨，油鹽調食。其榆錢，煮糜羹食佳，但令人多睡。或焯過曬乾備用，或為醬皆可食。榆皮刮去其上乾燥皴澀者，取中間軟嫩皮，剉碎曬乾，炒焙極乾，搗磨為⒏，拌糠麧，草末蒸食，取其滑澤易食。又雲：榆皮與檀皮為末，服之令人不饑。根皮亦可搗磨為麵食。 For famine relief: Harvest plump and tender elm leaves, blanch until cooked; then soak in water to rinse thoroughly, season with oil or salt, and eat. The Chinese elm pods are good for making porridge soup, but they make people drowsy. Alternatively, blanch them and dry in the sun for later use, or make them into sauce; both are edible. Scrape off the dry, rough, and astringent outer layer of the elm bark; take the soft and tender inner part, cut it into pieces, dry in the sun, stir-fry or roast until completely dry. Pound and grind it into powder, mix with bran, crushed grains, and grass residue, then steam to eat for its smooth texture and ease of consumption. It is also said: When the elm bark and sandalwood bark are ground into powder and consumed, it can make a person not feel hungry. The root bark can also be pounded and ground into flour for consumption. |
| 22 | 竹筍，本草竹葉有●堇竹葉、苦竹葉、淡竹葉。《本經》並不載所出州土，今處處有之。竹之類甚多，而入藥者惟此三種，人多不能盡別。●堇竹堅而促節，體圓而質勁。皮白如霜，作笛者。有一種，亦可名●堇竹。苦竹亦有二種：一種出江西及閩中，本極粗大。筍味甚苦，不可啖。一種出江浙，近地亦時有之，肉厚而葉長闊。筍微苦味。俗呼甜苦筍，食所最貴者。亦不聞入藥用。淡竹肉薄，節間有粉，南人以燒竹瀝者。醫家只用此一品。又有一種薄殼者，名甘竹，葉最勝。又有實中竹、篁竹，並以筍為佳，於藥無用。凡取竹瀝，惟用淡竹、苦竹、●堇竹爾。陶隱居雲：竹實出藍田；江東乃有花而無實。而頃來斑斑有實，狀如小麥，堪可為飯。《圖經》雲：竹筍味甘，無毒；又雲寒。 Bamboo shoots: The Bencao mentions bamboo leaves, including Jinqin bamboo leaves, Bitter bamboo leaves, and Dan bamboo leaves. The "Shennong Bencao Jing" does not record the specific regions of origin; nowadays they can be found everywhere. There are many types of bamboo, but only these three kinds are used in medicine; most people cannot distinguish them all. Jinqin bamboo is firm with closely spaced nodes, round in shape and strong in texture. Its skin is white like frost; it is used to make flutes. There is another kind that can also be called Jinqin bamboo. Bitter bamboo also has two varieties: one grows in Jiangxi and Minzhong, with very thick and large trunks. The shoots have a very bitter taste and are not edible. Another variety grows in Jiangzhe, occasionally found nearby as well; it has thick flesh and long broad leaves. Its shoots have a slightly bitter taste. Commonly called "tianku sun" (sweet-bitter bamboo shoot), it is the most prized for consumption. It is also not known to be used medicinally. Dan bamboo has thin flesh and a powdery layer between the nodes; southerners use it for making bamboo 沥 (a kind of bamboo sap). Medicinal practitioners only use this one variety. There is also another kind with thin shells, named Gan bamboo, whose leaves are the best. There is also Shizhong bamboo and Huang bamboo; both are prized for their shoots but have no medicinal use. Whenever bamboo 沥 is collected, only Dan bamboo, Ku bamboo, and Jinqin bamboo are used. Tao Yingu said: Bamboo fruit comes from Lantian; in Jiangdong there is only flowers and no fruit. But recently, it has produced speckled fruits, resembling wheat grains, which can be used to make rice. The "Tujing" says: Bamboo shoots have a sweet taste and are non-toxic; it also says they are cold in nature. |
| 23 | 救饑：採竹嫩筍煠熟，油鹽調食，焯過曬乾，煠食尤好。 For famine relief: Harvest tender bamboo shoots, blanch them until cooked, and season with oil and salt for eating. After boiling and drying, they are especially good when boiled again for consumption. |
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