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《卷四十 Volume 40》[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  | 卷四十·種植 Volume Forty: Zhongzhi (Planting) |
《雜種下 Miscellaneous Varieties, Lower Section》 | |
| 1 | 紅花，《博物志》曰：張騫得種於西域。一名紅藍，一名黃藍，以其花似藍也。今處處有之，色紅黃；葉綠有刺，夏開花，花下有梂，花出梂上，梂中結實，大如小豆。 Safflower. According to Bowuzhi, Zhang Qian obtained its seeds from the Western Regions. Also known as Honglan, and also called Huanglan, because its flowers resemble those of indigo plants. Now it is found everywhere; its color ranges from red to yellow. Its leaves are green and have spines, and in summer it produces flowers. Below the flower there is a stalk-like structure, with the flower emerging on top of this stalk. The fruit forms within the stalk, as large as small beans. |
| 2 | 《齊民要術》曰：花地欲得良熟。二三月間俟雨後速下，或漫散種，或耬下，一如種麻法。亦有鋤掊而掩種者，子科大而易料理。花出，欲日日乘涼摘取，不摘則乾。摘必須盡。餘留即合。五月子熟，拔曝令乾，打取之。子亦不用浥。五月種晚花，春初即留子，入五月便種。若待新花熟後取子，則太晚矣。七月中摘，深色鮮明，耐久不黦，勝春種者。負郭良田，種頃者歲收絹三百疋。一頃收子二百斛，與麻子同價；既任車脂，亦堪為燭，即是直頭成米。二百石米，已當穀田；三百疋絹，端然在外。一頃收花，日須百人摘；以一家手力，十不充一。但駕車地頭，每旦當有小兒僮女，百十餘群，自來分摘，正須平量，中半分取。是以單夫隻妻亦得多種。 Qimin Yaoshu says: For planting safflower, one should choose good and well-tilled land. In the second or third month, after rain falls quickly sow it; either scatter the seeds loosely or use a harrow, just as in planting hemp. Some also dig and cover the seeds with a hoe; this method produces large seedlings that are easy to manage. Once the flowers emerge, they should be picked daily while still cool. If not picked, they will dry up. When picking, one must pick thoroughly. Any that are left behind will close together. In the fifth month, when the seeds mature, pull them up and dry them in the sun, then beat to collect the seeds. The seeds also do not require soaking. Sowing late-flowering safflower in the fifth month: In early spring, reserve some seeds; by the fifth month they can be sown. If one waits until after the new flowers mature to collect seeds, it will already be too late. Picking in mid-seventh month results in a deep and vivid color that lasts long without fading; this is superior to the spring-sown variety. In good fields near the city walls, planting an qing (acre) yields 300 bolts of silk per year. One qing produces two hundred hu of seeds, which are valued the same as hemp seeds; they can be used for making cart grease and also serve as candles, meaning their value is directly equivalent to rice. Two hundred shi of rice already equals grain fields; 300 bolts of brocade are clearly available. Harvesting the flowers from one qing requires about a hundred people picking daily; even with all the labor of one household, ten times that would not be enough. However, at the roadside where carriages stop, there are always dozens or even hundreds of young boys and girls who come to pick flowers on their own; one only needs to measure fairly and divide half for them. Therefore, even a single man and his wife can plant extensively. |
| 3 | 《便民圖纂》曰：八月中鋤成行壟，舂穴下種，或灰或雞糞蓋之。澆灌不宜濃糞。次年花開，侵晨摘。微搗去黃汁，用青蒿蓋一宿，撚成薄餅，曬乾收用。勿近濕墻壁去處。 Fubian Tuzuan says: In the eighth month, hoe to form rows and ridges; make holes by treading and sow seeds, covering them with either ash or chicken manure. Irrigation should not use concentrated manure. In the following year, when the flowers open, pick them early in the morning. Slightly pound to remove the yellow juice, cover with green wormwood for one night, roll into thin cakes, dry in the sun and store for use. Do not store them near damp walls or places. |
| 4 | 《齊民要術》曰：殺花法：摘取即碓搗使熟，以水淘，布袋絞去黃汁。更搗，以粟飯漿清而醋者淘之；又以布袋絞汁，即收取染紅，勿棄也。絞訖，著甕器中，以布蓋上。雞鳴更搗令均，於⒎上攤而曝乾，勝作餅。作餅者，不得乾，令花浥也。 Qimin Yaoshu says: The method of processing safflower flowers is as follows: immediately pound the picked flowers to soften them, then rinse with water and squeeze through a cloth bag to remove the yellow juice. Pound again, and wash with a clear, slightly sour rice porridge broth; then squeeze the juice through a cloth bag once more. This liquid can be used to dye red—do not discard it. After squeezing, place it in a jar and cover with cloth. At the cockcrow hour, pound again to make it uniform, spread it on [a surface] and dry in the sun; this is better than making cakes. Making into cakes prevents them from drying properly, causing the flowers to become damp. |
| 5 | 又曰：作胭脂法：預燒落藜藜藋及蒿作灰，無者，即草灰亦得。以湯淋取清汁，初汁純厚大釅，即教花不中用，惟可洗衣。取第三度湯者，以用揉花和，使好色也。揉花。十許遍，勢盡乃止。布袋絞取純汁，著甕碗中。取醋石榴兩三個，劈取子搗破，少著粟飯漿水極酸者和之；布絞取瀋，以和花汁。若無石榴者，以好醋和飯漿亦得。若複無醋者，清飯漿極酸者，亦得空用之。下白米粉大如酸棗，粉多則白。以淨竹箸不膩者，良久痛攪，蓋冒。至夜，瀉去上清汁，至淳處止；傾著帛練角袋子中懸之。明日乾浥浥時，撚作小瓣，如半麻子，陰乾之，則成矣。 It also says: The method for making rouge is as follows: burn fallen Lilium plants and wormwood to make ash. If these are unavailable, even grass ash will suffice. Use hot water to leach and obtain the clear liquid; the initial juice is very thick and strong, which makes it unsuitable for flowers—it can only be used for washing clothes. Use the third round of water; this is mixed with the flowers to produce a good color. Knead the flowers. Do this about ten times, until all the essence is extracted and then stop. Squeeze through a cloth bag to extract pure juice and place it into jars or bowls. Take two or three sour pomegranates, split them open and mash the seeds; add a little very sour rice porridge water to mix it. Squeeze through cloth to extract the liquid, then use this to blend with the flower juice. If pomegranates are unavailable, good vinegar mixed with rice porridge water will also work. If there is no vinegar available either, very sour clear rice porridge water can be used on its own. Add white rice flour in amounts as large as a sour jujube; if more powder is added, the result will be whiter. Using clean bamboo chopsticks that are not greasy, stir thoroughly and vigorously for a long time until it is covered over. By nightfall, pour off the clear liquid on top until reaching the thick part; then pour it into a silk cloth bag and hang it to drain. The next day, when slightly damp, roll them into small petals the size of half a hemp seed, and air-dry them; this completes the process. |
| 6 | 又曰：合香澤法：好清酒以浸香。夏用冷酒，春秋溫酒令煖，冬則小熱。雞舌香、俗人以其似丁子，則為丁子香也。藿香、苜蓿、蘭香，凡四種，以新綿裹而浸之。夏一宿，春秋再宿，冬三宿。用胡麻油兩分，豬腹腹宜作匡或胰。一分，內銅鐺中，即以浸香酒和之，煎數沸後，便緩火微煎，然後下所浸香煎。緩火至暮，水盡沸定，乃熟。以火頭內澤中：作聲者，水未盡；有煙出無聲者，水盡也。澤欲熟時，下少許青蒿以發色，以綿冪鐺嘴瓶口瀉。 It also says: The method for making scented oil is as follows: use good clear wine to steep fragrances. In summer, use cold wine; in spring and autumn, warm the wine slightly; in winter, heat it a little more. Jishe Xiang, common people call it Dingzi Xiang because they think it resembles the fruit of the clove tree. Huo Xiang, Mu Xu, Lan Xiang—these four kinds in total—are wrapped in new cotton and soaked. In summer for one night; in spring and autumn for two nights; in winter for three nights. Use two portions of sesame oil, and the abdominal fat from a pig the term "fu" should be interpreted as "kuang" or "yi," referring to certain parts of the animal. One portion, place it into a copper pot, then mix with the fragrant wine used for soaking and bring to several boilings. After that, reduce the fire and simmer gently; finally add the soaked fragrance and continue cooking. Simmer over low heat until evening, when all the water has evaporated and boiling ceases—then it is done. To determine if the oil is ready, insert a firebrand into the mixture: if it makes a sound, water remains; if smoke rises without any noise, then all the water has been evaporated. When the oil is nearly done, add a small amount of green wormwood to enhance its color. Pour it into bottles with their mouths covered by cotton. |
| 7 | 又曰：合面脂法：牛髓，牛髓少者，用牛脂和之。若無髓，空用脂亦得也。溫酒浸丁香、藿香二種，浸法如煎澤法。煎法一同合澤，亦著青蒿以發色。綿濾著瓷漆盞中，令凝。若作唇脂者，以熟朱和之，青油裹之。其冒霜雪遠行者，常齧蒜令破，以揩唇，既不劈裂，又令辟惡賊。面患皴者，夜燒梨令熟，以糠湯洗麵訖，以煖梨汁塗之，令不皴。赤蓬染布，嚼以塗面，亦不皴也。 It also says: The method for making facial cream is as follows: use ox marrow; if there is not enough marrow, mix it with beef tallow. If marrow is unavailable, using just the fat alone will also suffice. Warm wine to soak two kinds of ingredients: clove and Huo Xiang; the soaking method is the same as for making oil. The cooking method is identical to that used in making scented oil, also adding green wormwood to enhance color. Strain through cotton into a porcelain or lacquered bowl and let it solidify. If making lip rouge, mix in cinnabar and wrap it with green oil. Those who travel long distances through frost and snow should often chew garlic until it breaks apart, then use it to rub their lips; this prevents cracking and also wards off evil spirits. For those with chapped faces, burn a pear until it is soft at night; after washing the face with bran water, apply warm pear juice to prevent cracking. Red hibiscus can be used to dye cloth; chewing it and applying it on the face also prevents chapping. |
| 8 | 又曰：合手藥法：取豬匡一具，摘去其脂。合蒿葉，於好酒中痛挼，使汁甚滑。白桃仁二七枚，去黃皮，研碎，酒解，取其汁。以綿裹丁香、藿香、甘松香、橘核十顆，打碎。著匡汁中，仍浸置勿出，瓷貯之。夜煮細糠湯，淨洗麵拭乾，以藥塗之。令手軟滑，冬不皴。 It also says: The method for making hand ointment is as follows: take one pig's abdominal fat, and remove the fat. Mix with wormwood leaves and thoroughly knead them in good wine until the juice becomes very smooth. Twenty-one white peach kernels, remove their yellow skins, grind into powder, mix with wine to dissolve and extract the juice. Wrap cloves, Huo Xiang, Gan Song Xiang, and ten tangerine seeds in cotton and crush them. Place it into the fat juice, keep soaking without removing it, and store in a ceramic container. At night, boil fine bran water to wash the face clean and dry it, then apply the medicine. This makes the hands soft and smooth, preventing chapping even in winter. |
| 9 | 又曰：作紫粉法：用白米英粉三分，胡粉一分，不著胡粉，不著人麵。利合勻調。取葵子熟蒸，生布絞汁和粉，日曝令乾。若色淺者更蒸，取汁重染如前法。 It also says: The method for making purple powder is as follows: use three portions of white rice flour, one portion of lead white; without adding lead white, it will not adhere to the face. Mix them evenly and thoroughly. Steep mallow seeds until cooked, squeeze the juice through raw cloth to mix with the powder, then dry in sunlight until it hardens. If the color is too light, steam again and extract the juice to re-dye as before. |
| 10 | 又曰：作米粉法：粱米第一，粟米第二。必用一色純米，勿使有雜。使甚細，簡去碎者。各自純作，莫雜餘種。其雜米、糯米、小麥、黍米、榛米作者，不得好也。於槽中下水，腳蹋十遍；淨淘，水清乃止。大甕中多著冷水以浸米。春秋則一月，夏則二十日，冬則六十日。唯多日佳。不須易水，臭爛乃佳。日若淺者，粉不潤美。日滿，更汲新水，就甕中沃之。以手杷攪，淘去醋氣，多與遍數，氣盡乃止。稍出，著一砂盆中，熟研。以水沃攪之，接取白汁，絹袋濾，著別甕中。粗沈者更研之；水沃接取如初。研盡，以杷子就甕中良久痛抨，然後澄之。接去清水，貯出淳汁，著大盆中。以杖一向攪，勿左右迴轉，三百餘匝停置，蓋甕，勿令塵污。良久清澄，以杓徐徐去清。以三重布帖粉上，以粟糠著布上，糠上安灰。灰濕，更以乾者易之，灰不復濕乃止。然後削去四畔粗白無光潤者，別收之以供粗用。粗粉，米皮所成；故無光潤。其中心圓如缽形，酷似鴨子白光潤者，名曰粉英。粉英，米心所成，是以光潤也。無風塵好日時，舒布於床上，刀削粉英如梳，曝之，乃至粉乾足，將住反。手痛挼勿住。痛挼則滑美，不挼則澀惡。擬人客作餅及作香粉，以供妝摩身體。 It also says: The method for making rice powder is as follows: millet ranks first, broomcorn millet second. One must use a single-colored pure grain; do not allow any impurities. Grind it very finely, and sift out the broken grains. Make each type purely on its own; do not mix in other varieties. Those made from mixed grains, glutinous rice, wheat, yellow millet, or chestnut flour will not be of good quality. Put water into a trough and tread the grains with your feet ten times; rinse thoroughly until the water runs clear. Place a large amount of cold water in a big jar to soak the rice. In spring and autumn, it takes one month; in summer, twenty days; in winter, sixty days. The longer the soaking time, the better. There is no need to change the water; it becomes best when it smells rotten and decays. If soaked for too short a time, the powder will not be smooth or beautiful. When the soaking period is complete, draw fresh water and pour it directly into the jar. Stir with a hand rake to rinse out the sour smell; do this repeatedly, until all of it is gone. Take some out and place it in a sand pot, then grind thoroughly. Pour water into it to stir, collect the white liquid, filter through a silk bag, and place it in another jar. Coarse sediment should be ground again; pour water into it as before to collect more liquid. When grinding is complete, use a rake to thoroughly stir the jar for a long time, then let it settle and clarify. Pour off the clear water, reserve the thick liquid, and place it into a large basin. Stir continuously in one direction with a stick; do not turn left or right, stir over three hundred times and then stop. Cover the jar and keep it away from dust contamination. After some time, when it is clear and settled, slowly remove the clear liquid with a ladle. Place three layers of cloth over the powder; put broomcorn bran on top of the cloth, and then place ash on top of the bran. If the ash becomes damp, replace it with dry ash; continue until the ash no longer gets wet. Then scrape off the coarse white and dull material from the four sides, separately store it for rough use. The coarse powder is made of rice bran; therefore, it lacks luster and smoothness. Its center forms a round shape like a bowl, very similar to the white, glossy duck egg—this is called Fenying. Fenying is formed from the heart of the grain; this is why it is lustrous and smooth. On a fine, windless day free of dust, spread the cloth on a bed and shave off Fenying with a knife like combing hair; dry it in the sun until thoroughly dried. Then turn it over to continue drying. Keep rubbing even if your hands hurt, do not stop. Rubbing it through pain makes it smooth and beautiful; not rubbing leaves it rough and unpleasant. It is used by people to make cakes or scented powder, for beautifying the body. |
| 11 | 又曰：作香粉法：唯多著丁香於粉合中，自然芬馥。亦有愛香木絹和粉者，亦有水沒香以汁溲粉者，皆損色，又費香，不如全著合中也。 Another method says: To make scented powder, simply add a lot of clove to the powder container; it will naturally emit a fragrant aroma. Some people like to mix sandalwood silk with the powder, while others use water mixed with fragrant juice to knead the powder. However, these methods damage the color and waste fragrance; they are not as good as simply placing all of it in a container. |
| 12 | 玄扈先生曰：苗生嫩時亦食。其子搗碎煎汁，入醋拌蔬食極肥美。又可為車脂及燭。 Master Xuanhu said: The tender sprouts can also be eaten when young. Its seeds, when crushed and boiled into juice, mixed with vinegar and combined with vegetables, make an extremely rich and delicious dish. łoż It can also be used to make axle grease and candles. |
| 13 | 藍，《爾雅》曰：「葴，馬藍。」郭璞注曰：今大葉冬藍也。李時珍曰：藍凡有五種：蓼藍，葉如蓼，五六月，開花成穗，淺紅色，子亦如蓼。歲可三刈。菘藍，葉如白菘。馬藍，葉如苦蕒。吳藍，長莖如蒿而花白。木藍，長莖如決明，葉似槐；七月開花，淡紅色。別有種甘藍，可食。 Lan: The Er Ya says: "Zhen is Ma Lan." Guo Pu's commentary says: It refers to Daeye Donglan today. Li Shizhen said: There are five kinds of Lan. The first is Lianlan, whose leaves resemble those of Polygonum; it flowers in May or June into spikes with a pale red color, and its seeds also resemble those of Polygonum. It can be harvested three times per year. Songlan, whose leaves resemble white cabbages. Ma Lan, whose leaves are like those of Kujiang. Wu Lan has long stems resembling wormwood with white flowers. Mu Lan has long stems like those of Cassia, and leaves similar to those of Sophora japonica; it flowers in July with a pale red color. There is also a type called Ganlan that can be eaten. |
| 14 | 《齊民要術》曰：藍，地欲得良，三遍細耕。三月中，浸子令芽生，乃畦種之。治畦下水，一同葵法。藍三葉，澆之，晨夜再澆之。薅治令淨。五月中新雨後，即接濕耬耩拔栽。《夏小正》曰：「五月，浴灌藍蓼。」三莖作一科，相去八寸。栽時宜亻並工急手無令地燥也。白背，即急鉏，栽時既濕，白背不急鋤，堅確也。五遍為良。七月中作坑，令受百許束，作麥稈泥泥之，令深五寸，以苫蔽四壁。刈藍倒豎於坑中；下水，以木石鎮壓，令沒。熱時一宿，冷時再宿，漉去荄；內汁於甕中。率：十石甕，著石灰一斗五升，急抨普彭反。之，一食頃止，澄清，瀉去水。別作小坑，貯藍澱著坑中；候如強粥，還出甕中盛之，藍澱成矣。種藍十畝，敵穀田一頃；能自染青者，其利又倍矣。 The Qi Min Yao Shu says: For growing Lan, the land should be fertile; plow it thoroughly three times. In the third month of the year, soak the seeds until sprouts appear, then sow them in ridges. Prepare the beds and water them; this is the same as the method for growing kui (chrysanthemum). When the blue plant has three leaves, water it. Water it twice a day, morning and night. Remove weeds thoroughly. After the first rain in May, immediately use a wet harrow to lift and replant the seedlings. The Xia Xiao Zheng says: "In the fifth month, water and irrigate Lan and Lian." Group three stems into one clump, spaced eight cun apart. When planting, it is advisable to have many workers work quickly so as not to let the ground dry out. If white backs (dry soil) appear, immediately hoe. When planting, if the ground is already wet, there's no need to urgently hoe away the white backs, as it will become firm and solid. Five cultivations are ideal. In the seventh month, dig pits to hold about a hundred bundles; cover them with mud mixed with wheat straw so that it is five cun deep, and use mats to cover all four sides. Cut the blue plants and stand them upright in the pit; pour water into it, then use wood or stones to press down until they are submerged. In hot weather, let them soak for one night; in cold weather, two nights. Strain out the stalks and place the liquid into a jar. Generally: For every ten dan of liquid in the jar, add one sheng five he of lime; stir it quickly pupeng fan. Stir for about a meal's time and then stop; let it settle until clear, then pour off the water. Prepare a small pit separately and store the blue precipitate in it; wait until it becomes as thick as stiff porridge, then take it out and put it into jars. The blue precipitate is now complete. Planting ten mu of Lan is equivalent to one qing of grain fields; if one can dye with blue by oneself, the profit will be doubled. |
| 15 | 崔寔曰：榆莢落時可種藍，五月可刈藍，六月種冬藍。冬藍，木藍也。 Cui Shi said: When the elm pods fall, it is time to plant Lan; in May one can harvest Lan, and in June one should plant Donglan. Donglan refers to Mulan (woody indigo). |
| 16 | 《農桑通訣》曰：木藍松藍，可以為澱者。蓼藍，但可染碧，不堪作澱。藍一本而有數色：刮行、青綠、雲碧、青藍、黃；豈有「青出於藍，而青於藍」者乎？藍非獨可染青，絞其汁飲之，最能解蟲豸諸藥等毒，不可闕也。 The Nongsang Tongjue says: Mulan and Songlan can be used for making blue precipitate. Lianlan is only suitable for dyeing a greenish-blue color, but not good enough to make blue precipitate. From one plant of Lan, there are multiple colors: scraped blue, green-blue, cloud-green, deep blue, and yellow; how can it be said that "blue comes from indigo but is bluer than indigo"? Lan is not only used for dyeing blue; squeezing its juice and drinking it can effectively detoxify various poisons, including those from insects and drugs. It cannot be lacking. |
| 17 | 《便民圖纂》曰：正月中，以布袋盛子浸之。芽出撒地上，用糞灰覆蓋。待放葉，澆水糞。長二寸許，分栽成行，仍用水糞澆活。至五六月，烈日內將糞水潑葉上，約五六次，俟葉厚方割。離土二寸許。將梗葉浸水缸內晝夜濾淨。每缸內，用礦灰：色清者，灰八兩；濃者，九兩。以木朳打轉，澄清去水，是謂頭靛。其在地舊根，旁須去草淨，澆灌一如前法。待葉盛，亦如前法收割浸打，謂之二靛。又俟長，亦如前澆灌，斫則齊根，浸打法亦同前，謂之三靛。其濾出柤，壅田亦可。 The Bomin Tucuan says: In the first month of the year, put the seeds into a cloth bag and soak them. Once sprouts appear, scatter them on the ground and cover with manure ash. When leaves begin to grow, water with manure. Once they have grown about two cun tall, transplant them in rows and continue watering with manure to promote growth. By May or June, during hot sunny days, sprinkle manure water on the leaves about five to six times. Wait until the leaves are thick before harvesting. Leave it about two cun away from the soil. Soak the stems and leaves in a water jar, filtering them day and night until clean. For each jar, use mineral lime: for clear liquid, eight liang of lime; for concentrated liquid, nine liang. Stir with a wooden paddle and let it settle until the water is poured off—this is called "tou dian" (first indigo precipitate). For old roots remaining in the ground, remove weeds thoroughly around them and irrigate exactly as before. When the leaves grow thick again, harvest and process them as previously described; this is called "er dian" (second indigo precipitate). Wait until it grows again, and water as before. Cut the plant at ground level; soak and process in the same way—this is called "san dian" (third indigo precipitate). The residue filtered out can also be used as fertilizer for fields. |
| 18 | 紫草，《爾雅》曰：「藐，茈草。」郭璞註曰：一名紫艸戾。《廣誌》曰：隴西紫草，紫之上者。《本草經》曰：一名紫丹。《博物志》曰：平氏山之陽，紫草特好也。 Zicao: The Er Ya says, "Miao is Zhi Cao." Guo Pu's annotation says: It is also known as Zicai. The Guangzhi says: Longxi Zicao is the best quality of purple herb. The Bencao Jing says: It is also called Zidan. The Bowuzhi says: On the south side of Pingshi Mountain, Zicao is especially good. |
| 19 | 《齊民要術》曰：黃白軟良之地，青沙地亦善，開荒，黍穄下大佳。性不耐水，必須高田。秋耕地，至春，又轉耕之。三月種之：耬耩地，逐壟手下子。良田，一畝用子二升；薄田，用子三升。下訖，勞之。鋤如穀法，唯淨為佳。其壟底草則拔之。壟底用鋤，則傷紫草。九月中子熟刈之。候稃芳蒲反。燥載聚，打取子。濕載，子則浥。即深細耕。不細不深，則失草矣。尋壟以耙耬取整理。收草，宜亻並手力，速竟為良，遭雨，則損草也。一扼隨以茅結之，劈葛彌善。四扼為一頭。當日則斬齊。顛倒十重許，為長行置堅平之地，以板石鎮之令扁。濕鎮，直而長；燥鎮，則碎折；不鎮，賣難售也。兩三宿，豎頭著日中曝之，令浥浥然。不曝則黑，太燥則碎折。五十頭作一洪。洪，十字大頭向外，以葛纏絡。著敞屋下陰涼處棚棧上；其棚下，勿使驢馬糞及人溺。又忌煙，皆令草失色。其利勝藍。若欲久停者，入五月，內著屋中，閉戶塞向，密泥，勿使風入漏氣。過立秋，然後開，草出色不異。若經夏在棚棧上，草便變黑，不復任用。 The Qi Min Yao Shu states: Yellowish-white, soft and fertile land is good; blue sandy soil is also suitable. Cultivating new land with broomcorn millet or canary grass yields excellent results. It cannot tolerate waterlogging, so it must be planted in high and well-drained fields. Till the land in autumn; by spring, till again. Sow it in March: Use a harrow to prepare the ground and sow seeds row by row manually. In good soil, two sheng of seeds are needed per mu; in poor soil, three sheng are required. After sowing, level the ground carefully. Hoe as you would for millet; thorough weeding is best. Pull out weeds from the bottom of the furrows. Using a hoe at the bottom of the furrow will damage the Zicao plants. Harvest and cut it in mid-September when the seeds are ripe. Wait for the glumes fangpu fan. Once dry, gather and thresh to collect the seeds. If harvested while still damp, the seeds will become moist and spoiled. Then plow deeply and thoroughly. If not tilled deeply or thoroughly, the Zicao will be lost (i.e., damaged). Follow the furrows and use a rake to tidy up. When harvesting Zicao, it is best to have many people work quickly; delay or exposure to rain will damage the herb. Gather a handful and tie them with straw. Cutting more thoroughly is even better. Four bundles make one head (unit). Cut them evenly on the same day. Stack them upside down in about ten layers, forming long rows placed on a firm and flat surface; use boards or stones to press them into flat bundles. Pressing when damp results in straight, long pieces; pressing when dry causes breakage and cracking; not pressing at all makes it hard to sell. After two or three nights, place them upright in the sun for drying until they become slightly damp and pliable. If not dried properly, it will turn black; if too dry, it will break into pieces. Fifty bundles make one hong (unit of measure). For each hong, arrange the bundles in a cross shape with large heads facing outward and bind them with vines. Place it on shelves or racks in a cool, shaded area under an open-roofed shed; do not allow donkey or horse manure or human urine to fall beneath the rack. It is also sensitive to smoke, which will cause the herb to lose its color. Its profit surpasses that of Lan (indigo). If you wish to store it for a long time, in May place it inside the house, close the doors and block the openings, seal them tightly with clay, and make sure no wind or air leaks in. After the Beginning of Autumn, you may open it; the herb's color will remain unchanged. If left on the racks through summer, the herb will turn black and can no longer be used. |
| 20 | 《務本新書》曰：種訖，拖瓶罷之，或以輕鈍碾過。秋深子熟，旁去其土，連根取出，就地鋪穧。頗乾，輕振其土，以茅束束，切去虛梢。以之染紫，其色殊美。 The Wuben Xinshu says: After planting, drag a bottle over it to flatten the soil, or lightly tread on it with blunt tools. In late autumn when the seeds are ripe, remove the soil from around them and dig out the plants by their roots, then lay them in rows on the ground. Once somewhat dry, gently shake off the soil, tie them with bundles of reeds, and cut off the hollow tips. Using it to dye purple results in a particularly beautiful color. |
| 21 | 附：地黃，種：須黑良田，五遍細耕。三月，以上旬為上時，中旬為中時，下旬為下時。一畝下種五石。其種，還用三月中掘取者，逐犁後，如禾麥法下之。至四月末，五月初，生苗訖。至八月盡，九月初，根成，中染。若須留為種者，即在地中，勿掘之。待來年三月，取之為種。計一畝可收根三十石。有草，鋤不限遍數。鋤時，別作小刃鋤，勿使細土覆心。今秋收訖，至來年，更不須種，自旅生也。唯鋤之。如此，得四年不要種之，皆餘根自出矣。 Appendix: Rehmannia glutinosa, planting: It must be planted in fertile black soil and tilled five times thoroughly. In the third month, the first ten days are considered the best time for planting, the middle ten days an average time, and the last ten days a poor time. Sow five shi of seeds per mu. The seeds should be those dug up in mid-March; after each plowing, sow them as you would with millet or wheat. By the end of the fourth month and early fifth month, the seedlings will have fully emerged. By the end of August and early September, the roots will be matured and suitable for dyeing. If you need to leave some as seed stock, keep them in the ground and do not dig them up. Wait until March of the following year to harvest them for use as seeds. It is estimated that one mu can yield thirty shi of roots. If weeds appear, hoe them without limit on the number of times. When weeding, use a small-edged hoe and be careful not to cover the plant's base with fine soil. Once harvested in autumn, it will regrow on its own in the following year without needing to be replanted. Only weeding is required. In this way, for four years it will not need to be replanted, as the plants will sprout from remaining roots each year. |
| 22 | 枸杞，《爾雅》曰：「杞，枸檵。」郭璞註曰：「今枸杞也。」一名枸棘，一名天精，一名地仙，一名卻老，一名苦杞，一名甜菜，一名地節，一名羊乳。枸、杞，二木名；此木，棘如枸之刺，莖如杞之條，故兼稱之。處處有之。春生苗葉軟薄，堪食。其莖幹，高三五尺，叢生。六七月，開花，紅紫色，隨結實：微長，生青熟紅，味甘美。根皮，名地骨皮。古以韋山為上，近以甘州者為絕品。今陝之蘭州靈州以西，並是大樹。子圓如櫻桃，乾時可作果食。 Goji berries: The Er Ya says: "Qi is also known as Jiu." Guo Pu's commentary says: "This refers to the current goji berry (gu li)." It is also known as Ju Ji, Tianjing, Dixian, Quelao, Kuqi, Tiancai, Dijie, and Yangru. Ju and Qi are names of two types of trees; this tree has thorns like those of Ju, and branches like those of Qi, so it is given both names. It grows everywhere. In spring, the sprouts and leaves are tender and thin, suitable for eating. Its stems grow to three or five chi in height and grow in clusters. In the sixth and seventh months, it blooms with red-purple flowers; as they bloom, small fruits begin to form: slightly elongated in shape, green when unripe and red when ripe, with a sweet flavor. Its root bark is known as Diguapi (Lycium Root Bark). In ancient times, the best was considered to be from Weishan; recently, those from Ganzhou are regarded as the finest. Nowadays, in western parts of Lanzhou and Lingzhou in Shaanxi, they grow as large trees. The fruits are round like cherries; when dried, they can be used as a fruit to eat. |
| 23 | 《種樹書》曰：收子及掘根，種於肥壤中。待苗生，剪為蔬食，甚佳。 The Zhongshu Shu says: Collect the seeds and dig up the roots, then plant them in fertile soil. Once seedlings emerge, cut them for use as vegetables; they are very good. |
| 24 | 《博聞錄》曰：種枸杞法：秋冬間收子，淨洗日乾。春，耕熟地作町，闊五寸。紐草稕如臂大，置畦中；以泥塗草稕上，然後種子；以細土及牛糞蓋令遍。苗出，頻水澆之。又可插種。 The Bowen Lu says: The method of planting goji berries is to collect the seeds in autumn or winter, wash them thoroughly and dry them in the sun. In spring, prepare well-tilled land by making furrows five cun wide. Twist grass bundles as thick as an arm and place them in the beds; coat the top of the grass bundles with mud, then sow seeds on top. Cover evenly with fine soil and cow manure. Once seedlings emerge, water them frequently. It can also be propagated by cuttings. |
| 25 | 《務本新書》曰：枸杞，宜故區畦種。葉作菜食，子根入藥。秋時收好子，至春畦種，如種菜法。又三月中，苗出時，移栽如常法。伏內壓條，特為滋茂。一法：截條長四五指許，掩於濕土地中亦生。 The Wuben Xinshu says: Goji berries should be planted in old beds or plots that have been previously cultivated. Its leaves can be eaten as vegetables, and its fruits and roots are used for medicinal purposes. In autumn, collect the best seeds; in spring, sow them in beds following the method of planting vegetables. Also, in mid-March, when seedlings emerge, transplant them using the usual method. During the Dog Days of summer, pressing down branches for propagation results in particularly vigorous growth. Another method: Cut a branch about four to five fingers long and bury it in moist soil, where it will also grow. |
| 26 | 《農桑通訣》曰：春夏葉，秋莖實，冬根。朱孺子幼事道士王元正，居大若巖。汲於溪，見二花犬，因逐之，入於枸杞叢下。掘之，根形如二犬。食之，忽覺身輕。諺云：「去家千里，勿食蘿摩枸杞。」言其補精氣也。 The Nongsang Tongjue says: In spring and summer, use the leaves; in autumn, use the stems and fruits; in winter, use the roots. Zhu Ruzi was young when he served the Daoist master Wang Yuanzheng and lived at Dayueyan. While drawing water from a stream, he saw two spotted dogs and chased after them into the goji berry thicket. When he dug it up, the root was shaped like two dogs. After eating it, he suddenly felt his body become light. A proverb says: "When far from home for a thousand li, do not eat luo mo or goji berries." This is because they are said to replenish vital essence and energy. |
| 27 | 茱萸，《禮記》曰：「三牲用藙。」注曰：「藙，茱萸也。」李時珍曰：此即欓子也。蜀人呼為艾子。楚人呼為辣子。古人謂之藙及榝子，因其辛辣、蜇口慘服，使人有殺、毅、黨然之狀，故有諸名。蘇恭謂茱萸之開口者為「食茱萸」，孟詵謂茱萸之閉口者為「欓子」，馬誌謂粒大、色黃黑者，為「食茱萸」；粒緊小、色青綠者，為「吳茱萸」。山茱萸則不任食也，其樹處處有之；江淮蜀漢猶多。木高丈餘，三月開花，七八月結實。 Evodia rutaecarpa: The Li Ji says: "Three sacrificial animals use suan." The commentary says: "Suan is Evodia rutaecarpa." Li Shizhen said: This is the same as qiangzi. People from Shu call it aizi. People from Chu call it lazi. Ancients called it suan and zhi zi, because of its pungent and spicy taste that stings the mouth and is harsh to consume, giving people a sensation of sharpness, firmness, and unity; thus, it has these various names. Su Gong said that the opened ones are called "Shi Zhuyu"; Meng Shen said that the closed ones are known as "Qiangzi." Ma Zhi stated that those with large, yellow-black grains are "Shi Zhuyu," while those with small, tightly packed and greenish-yellow grains are "Wu Zhuyu." Shanzhuyu is not suitable for consumption. Its trees grow everywhere, especially in the regions of Jianghuai and Shuhan. The tree grows more than zhang tall; it blooms in March and bears fruit in July or August. |
| 28 | 《齊民要術》曰：二月栽之。宜故城堤塚高燥之處。凡於城上種蒔者，先宜隨長短掘塹，停之經年，然後於塹中種蒔，保澤沃壤，與平地無差。不爾者，土堅澤流，長物不達，經年倍，樹木尚小。候實開便收之，掛著屋裏壁上，令陰乾，勿使煙熏。煙熏，則苦而不香也。用時去中黑子，肉、醬、魚鮓，遍宜所用。 Qi Min Yao Shu says: Plant them in February. They should be planted on old city walls, embankments, or elevated and dry areas. Whenever planting on city walls, first dig trenches according to the length and width of the area. Leave them undisturbed for a year before planting in these trenches; this ensures moisture retention and fertile soil, no different from flat land. If not done so, the soil will be hard and water will drain away; plants cannot thrive properly, and even after many years, the trees remain small. When the fruits begin to open, harvest them immediately, hang them on walls inside the house to air-dry in the shade, and avoid exposing them to smoke. If smoked, they become bitter and lose their fragrance. When using it, remove the black seeds inside; the flesh (fruit), sauce, or fish paste can be used in a wide variety of applications. |
| 29 | 《萬畢術》曰：井上宜種茱萸：茱萸葉落井中，有化水者，無瘟病。 The Wanbi Shu says: Zhuyu should be planted by wells; when its leaves fall into the well, some of the water is transformed, and there will be no epidemics. |
| 30 | 《風土記》曰：俗尚九月九日，謂之上九。茱萸到此日，氣烈熟色赤，可折其房以插頭。云辟惡氣，冬。 The Fengtu Ji says: It is customary to value the ninth day of the ninth lunar month, known as Shang Jiu. On this day, Zhuyu reaches its peak maturity with a strong aroma and red color; it is suitable to pick the fruit clusters for wearing in one's hair. It is said to ward off foul odors, especially during winter. |
| 31 | 決明，《爾雅》「曰薢茩」。郭璞注曰：藥草決明也，即「青箱子」。有二種：一種，「馬蹄決明」，入藥最良；一種，「茳茫決明」，又小異。二種皆可作酒麹。嫩苗及花角，惟茳茫可食；馬蹄韌苦，不堪食也。 Cassia obtusifolia: The Er Ya says "Xie Jun." Guo Pu's annotation says: It is the medicinal herb Jueming, also known as "Qingzixiang." There are two types: one is "Mati Jueming," which is the best for medicinal use; the other is "Jiangmang Jueming," slightly different in characteristics. Both varieties can be used to make wine starter (jiu qu). The tender sprouts and flower buds are edible only in Jiangmang Jueming; Mati Jueming is tough and bitter, unsuitable for eating. |
| 32 | 《四時類要》曰：二月取子，畦種同葵法。葉生便食，直至秋間，有子。若嫌老，番種亦得。若入藥，不如種馬蹄者。《博聞錄》曰：園圃四旁，宜多種，蛇不敢入。 The Sishi Leiyao says: In February, collect the seeds and sow them in beds using the same method as for chrysanthemum. Once the leaves grow, they can be eaten until autumn when the plant produces seeds. If you find it too old, it is also possible to replant and sow new seeds. If for medicinal use, Mati Jueming is preferable. The Bowen Lu says: Around gardens and fields, it should be planted abundantly; snakes will not dare to enter. |
| 33 | 黃精，《博物志》曰：天老云：「太陽之草名黃精。」詳見《救荒本草》。 Huangjing: The Bowuzhi says: Tianlao said, "The herb of the sun is called Huangjing." For detailed information, see Jiuhuang Bencao. |
| 34 | 《四時類要》曰：二月，擇取葉相對生者，是真黃精，擘長二寸許，稀種之。一年後甚稠。種子亦得。其葉甚美，入菜用；其根堪為煎。朮與黃精，仙家所重。 The Sishi Leiyao says: In February, select those with leaves growing in pairs; these are true Huangjing. Cut them into pieces about two cun long and plant them sparsely. After one year, the plants will grow very densely. It can also be propagated from seeds. Its leaves are very beautiful and suitable for use in cooking; its roots can be used to prepare decoctions. Zhu and Huangjing are highly valued by immortals (Daoist practitioners). |
| 35 | 五加，《異物志》云：「文章作酒，能成其味。以金買草，不言其貴。」即五加也。一名五花，一名文章草，一名白刺，一名追風使，一名木骨，一名金鹽，一名犭寸漆，一名犭寸節。又名五佳，五葉交加者良。 Wu Jia: The Yiwuzhi says, "The patterned leaves used in wine can enhance its flavor." "One would buy the herb with gold without mentioning its price." This refers to Wu Jia. It is also known as Wuhua, Wenhangcao, Baici, Zui Fengshi, Mugu, Jinyan, Cunqi, and Cunjie. It is also called Wujia; the ones with five leaves growing together are considered superior. |
| 36 | 玄扈先生曰：取根，深掘肥地，二尺埋一根，令沒舊根，甚易活。苗生，從一頭剪取。每剪訖，鋤土壅之。久服，輕身耐老，明目下氣，補中益氣精，堅筋骨，強志意。葉可作蔬菜食。五七月根，陰乾造酒。有服五加皮散而獲延年者，不勝計。或即為散，以代湯茶，餌之，驗亦同。 Master Xuanhu said: When planting roots, dig deep into fertile soil and bury one root every two chi. Make sure the old roots are completely covered; this method makes it very easy for them to take root. When seedlings sprout, cut from one end. After each cutting, loosen the soil and mound it around the plant. Long-term consumption makes the body light and resistant to aging, improves eyesight and reduces qi stagnation, strengthens the middle jiao (abdominal region) and benefits vital energy and essence, fortifies muscles and bones, and enhances willpower. The leaves can be eaten as a vegetable. In the fifth or seventh month, harvest the roots, air-dry them in the shade, and use them to make wine. There are countless people who have gained longevity by taking Wu Jia Pi San (a powder made from the bark of Wu Jia). Some take it as a powder instead of soup or tea, and its effects are the same. |
| 37 | 又曰：正二月取枝插，亦易活。 It is also said: In the first or second month, cut branches for propagation; they will take root easily as well. |
| 38 | 百合，一名，一名強瞿，一名蒜腦，一名夜合。根如葫蒜，數十片相累。或云是蚯蚓相纏結，變作之。其葉短而闊，微似竹葉，白花四垂者，百合也。葉長而狹，尖如柳葉，紅花不四垂者，山丹也。莖葉似山丹而高，紅花帶黃而四垂，上有黑斑點，其子先結在枝葉間者，卷丹也。又有一種色微綠者，開花最遲，俗名真百合。 Baihe, also known as Qiangqu, Suannao, and Yehé. Its roots resemble garlic cloves, with dozens of segments stacked together. Some say it is formed when earthworms entwine and knot together, transforming into this plant. Its leaves are short and broad, slightly resembling bamboo leaves; the white flowers hang downward in four directions—this is Baihe. Those with long and narrow leaves, pointed like willow leaves, and red flowers that do not hang downward are Shandan. Those with stems and leaves similar to Shandan but taller, red flowers tinged with yellow that hang downward, bearing black spots on them, and whose seeds form first among the branches and leaves are Juan Dan. There is also a type with slightly green coloration that blooms last; it is commonly known as Zhen Baihe (True Lily). |
| 39 | 卷丹也。又有一種色微綠者，開花最遲，俗名真百合。 This is Juan Dan. There is also a kind with slightly green color, which blooms the latest; it is commonly called Zhen Baihe (true lily). |
| 40 | 《四時類要》曰：二月種百合。此物尤宜雞糞。每坑深五寸，如種蒜法。又云取根曝乾，搗為麵，細篩，甚益人。 The Sishi Leiyao says: Plant Baihe in February. This plant is especially suitable for chicken manure as fertilizer. Each planting hole should be five cun deep, following the method used to plant garlic. It is also said that harvesting the roots and drying them in the sun, then pounding them into flour and sifting it finely, is very beneficial to people. |
| 41 | 玄扈先生曰：宜肥地，加雞糞，熟鋤。春取根大者，劈雜於畦中，如種蒜法，五寸一科。二月半，鋤之滿三遍，則不鋤不長。三年大如盞。頻澆則花開爛熳，清香滿庭。秋分亦可分。 Master Xuanhu said: It should be planted in fertile soil, supplemented with chicken manure, and the soil should be well tilled. In spring, select large roots, split them up, and scatter them in the beds as one would plant garlic, spacing each clump about five cun apart. By mid-February, till it thoroughly three times; otherwise, without tilling, the plants will not grow well. After three years, they grow as large as a small cup (zhan). Frequent watering results in flowers blooming profusely and filling the courtyard with their fragrant aroma. It can also be divided during Qiufen (the Autumnal Equinox). |
| 42 | 薏苡，《漢書》曰：馬援在交址，常餌薏苡，載還為種。一名芑實，一名屋，一名艸贛米，一名鮮蠡，一名薏珠子，一名西番蜀秫，一名回回米，一名草珠兒，處處有之。出交址者最大。春生，苗莖高三四尺，葉如黍，五六月結實。以顆小色青味甘粘牙者良。形尖而殼薄，米白如糯米，此真薏苡也，可粥可⒏，可同米釀。其一種，圓而殼厚者，即菩提子也。 Yiyi: The Book of Han says: Ma Yuan was in Jiaozhi, and he often consumed Yiyi, carrying some back to plant as seeds. It is also known as Qi Shi, Wu, Cao Gan Mi, Xian Li, Yizhu Zi, Xifan Shushu, Huihui Mi, and Caozhu Er; it can be found everywhere. Those produced in Jiaozhi are the largest. It sprouts in spring, with seedlings and stems growing three to four chi tall; its leaves resemble those of broomcorn millet, and it bears fruit in the fifth or sixth month. Those with small grains, green coloration, sweet taste, and a sticky texture when chewed are considered superior. Those with pointed shapes, thin husks, and white grains resembling glutinous rice are true Yiyi; they can be made into porridge or steamed as a dish, and may also be used together with regular rice for fermentation. One variety that is round and has thick husks is known as Puti Zi (Bodhi Seed). |
| 43 | 玄扈先生曰：九月霜後收子。至來年三月中，隨耕地，於壟內點種，橯蓋令平。有草則鋤。 Master Xuanhu said: Harvest the seeds after frost in September. By mid-March of the following year, sow the seeds along furrows during plowing, and cover them evenly with soil. Weed it if weeds appear. |
| 44 | 芭蕉，《廣志》曰：芭蕉，一曰芭菹，或曰甘蕉。莖如荷芋，重皮相裹，大如盂升。子有角，子長六七寸，有蒂，三四寸；角著蒂生為行列，兩兩共對，若相抱形。剝其上皮，色黃白，味似葡萄，甜而脆，亦飽人。其根大如芋魁，大一石，青色。《南方異物誌》曰：甘蕉，草類，望之如樹。株大者一圍餘。葉長一丈，或七八尺，廣尺餘。華大如酒杯，形色如芙蓉。莖末百餘子，大名為房，根似芋魁，大者如車轂。實在華中。每華一闔，各六子，先後相次。子不俱生，華不俱落。此蕉有三種：一種，子大如拇指，長而銳，有似羊角，名羊角蕉，味最甘好。一種，大如雞卵，有似羊乳，味微減羊角蕉。一種，蕉大如藕，長六七寸，形正，名方蕉，少甘味，最弱，其莖如芋。取氵而煮之，則如絲，可紡績。玄扈先生曰：今南中，獨漳浦甘蕉絕美味。 Bajiao, The Guang Zhi says: Bajiao, also called Bazhu, or Ganjiao. Its stem resembles that of lotus and taro, with multiple layers wrapped around each other, as large as a basin (yu) or measuring vessel (sheng). The fruit has a beak-like shape, about six to seven cun long, with a stalk three or four cun in length. The fruits grow on the stalks arranged in rows, paired and opposite each other, resembling an embracing form. Peel off its outer skin; the flesh is yellowish white in color and tastes like grapes—sweet and crisp, and it can also fill one's hunger. Its roots are as large as taro corms, weighing up to one dan in size, with a green coloration. The Nanfang Yiwuzhi says: Ganjiao is a type of grass, but when viewed from afar, it resembles a tree. A large plant can have a trunk circumference of more than one wei (approximately 5 cun or 16.7 cm). Its leaves are as long as ten zhang, or seven to eight chi, and more than one chi wide. Its flowers are as large as wine cups in shape and color resembling the lotus (fuchong). The stem tip bears more than a hundred fruits; these are called "fang." The roots resemble taro corms and the large ones can be as big as a cart wheel (che gu). The fruit is located within the flower. Each flower cluster contains one closed bud, with six fruits in each, arranged successively. The fruits do not all develop at the same time, nor do the flowers all fall off together. There are three kinds of this banana: one kind has fruits as large as the thumb, long and pointed, resembling a goat's horn; it is called Yangjiao Jiao (Goat Horn Banana), and its flavor is the sweetest and best. Another kind has fruits as large as a chicken's egg, resembling goat's milk; its taste is slightly less sweet than that of Yangjiao Jiao. Another kind has bananas as large and long as lotus root, about six or seven cun in length, with a square shape; it is called Fangjiao (Square Banana). It has less sweetness and the weakest flavor. Its stem resembles that of taro. If its fibers are boiled, they become as fine as silk and can be spun into thread. Master Xuanhu said: Today in the southern regions, only Zhangpu Ganjiao has an exceptionally delicious flavor. |
| 45 | 《齊民要術》曰：其莖解散如絲，織以為葛，謂之蕉葛。雖脆而好；色黃白，不如葛色。出交址建安。 The Qimin Yaoshu says: Its stem fibers can be untangled into threads like silk, woven to make a kind of cloth known as Jiao Ge (banana hemp fabric). Although it is delicate and fine in texture; its color is yellowish white, not as good as that of true ge (hemp cloth). It originates from Jiaozhi Jian'an. |
| 46 | 《異物志》曰：甘蕉如飴蜜，甚美，食之四五枚可飽，而餘滋味猶在齒牙間。 The Yiwuzhi says: Ganjiao is sweet like maltose honey, very delicious; eating four or five of them can satisfy one's hunger, and the lingering flavor remains between the teeth. |
| 47 | 顧微《廣州記》曰：甘蕉與吳花實根葉不異，直是南土暖，不經霜凍，四時花葉展。其熟甘，未熟時亦苦澀。玄扈先生曰：此謬矣！吳下所有者，蘘荷也。 Gu Wei's Guangzhou Ji says: Ganjiao and Wu Hua Shi have no differences in their flowers, fruits, roots, or leaves; it is simply that the southern soil is warm, without frost or freezing, so its flowers and leaves remain open throughout the four seasons. When ripe, it is sweet; when unripe, it is bitter and astringent. Master Xuanhu said: This is incorrect! What exists in the Wu region is actually Shanghe. |
| 48 | 萱，《詩》曰：「焉得諼草。」注曰：「諼草忘憂。」婦人佩其花，則生男，故名宜男。鹿食九種解毒之草，萱乃其一，故又名鹿蔥。董子云：欲忘人之憂，則贈之丹棘。吳人謂之療愁。有單臺，有重台，有秋萱，有夏萱。又有一種，以色言之，則名金萱；以香言之，名麝香萱。五月開花，姿韻可愛。今田野間，處處有之。 Huan: The Shijing says, "How can one obtain the Huancao (forget-me-not herb)?" The commentary says: "Huancao forgets worries." If women wear its flowers, they will give birth to sons; hence it is also called Yinan (suitable for bearing a son). Deer eat nine kinds of detoxifying herbs, and Huan is one of them; therefore, it is also called Lucong. Dongzi said: If you wish to relieve someone's worries, give them Danji (red thorn). The people of Wu call it Liaochou. There are single-petaled varieties, double-petaled varieties, Qiu Huan (autumn 萱), and Xia Huan (summer 萱). There is also one kind: when named for its color, it is called Jinhuan; when named for its fragrance, it is called She Xiang Huan. It blooms in May, with graceful and lovely appearance. Nowadays, it can be found everywhere in the fields and countryside. |
| 49 | 玄扈先生曰：春間芽生移栽。栽宜稀，一年自稠密矣。春剪其苗，若枸杞食，至夏，則不堪食。種時用根向上，葉向下。當年開花，皆千葉也。又曰：五月花，八月根。今人多其嫩苗及花跗作菹食。 Master Xuanhu said: Transplant seedlings when sprouts appear in spring. Planting should be sparse; within a year, it will grow dense on its own. In spring, prune the seedlings as one would with Lycium (goji) berries for consumption; by summer, they become inedible. When planting, place the roots upward and the leaves downward. It will bloom in the same year, with all flowers having multiple petals. It is also said: Flowers in May; roots harvested in August. Nowadays, people often use its tender sprouts and flower buds to make pickles for consumption. |
| 50 | 芥藍，王禎《農桑通訣》曰：芥之嫩者為芥藍，極脆。東坡詩雲：「芥藍如菌蕈，脆美牙頰響。」玄扈先生曰：芥藍，芥屬也，葉色如藍，故南人謂之芥藍，仍可擘取食，故北人謂之擘藍。其葉，大於菘，根大於芥，薹苗大於白芥，子大於蔓菁。花淡黃色。其苗葉根心，俱任為蔬；子可壓油。亦四時可種，四時可食，大略如蔓菁也。但食根之菜，如芥蘆菔蔓菁之屬，魁皆在土中；此則魁在土上，為異耳。收根者，須四五月種；少長，擘食其葉；漸擘，魁漸大。八九月，並根葉取之。葉作菹，或作乾菜；根剝去皮，或煮食，或糟藏醬豉。留根，至明春複發，苗可食。三月花，四月實。子每畝收可三四石。 Jielan, Wang Zhen's Nongsang Tongjue says: The tender part of the mustard plant is called Jielan; it is extremely crisp. Dongpo's poem says, "Jielan is like mushrooms and truffles, so crisp that the sound echoes in one's cheeks." Master Xuanhu said: Jielan belongs to the mustard family; its leaves are blue-green in color, so southerners call it Jielan. It can also be split and eaten, hence northerners refer to it as Biplan. Its leaves are larger than those of cabbage (song), its roots bigger than mustard, its flowering stalks and sprouts larger than white mustard, and its seeds larger than turnips. The flowers are pale yellow in color. Its sprouts, leaves, roots, and heart can all be used as vegetables; the seeds can be pressed for oil. It can also be planted in any of the four seasons, and harvested for consumption at any time; its general cultivation is much like that of turnips. However, for root vegetables such as mustard radish and turnips, the swollen part (the "kuai") is underground; in this case, however, the swelling occurs above ground, which is different. For harvesting the roots, it must be planted in April or May; when slightly grown, split off and eat its leaves. As more are split away, the swollen part gradually grows larger. In August or September, harvest both roots and leaves together. The leaves can be made into pickles or dried vegetables; the roots, after peeling off their skin, can either be boiled for consumption or preserved in brine with fermented broad bean paste. If the roots are left in place, they will regrow in the following spring, and the sprouts can be eaten. It flowers in March and bears fruit in April. The seeds yield about three to four dan per mu. |
| 51 | 玄扈先生曰：種芥藍，宜耕熟地，厚壅之。土強者，多用草灰和之。耕熟後，或漫散子，取次耘之；或種，苗長數寸，移植之；或就平地種，或作埒；大略與種蔓菁同法。但須疏行，則魁大子多，每本令相去一尺餘。 Master Xuanhu said: To plant Jielan, it is advisable to till well-prepared land and apply thick mulch around the plants. In heavy soils, more straw ash should be mixed in. After the land is well-prepared, one may either broadcast the seeds and thin them later; or sow in rows, wait until the seedlings grow several inches tall, then transplant them; alternatively, plant directly on flat ground or form ridges. The general method is largely similar to planting turnips. However, it is essential to maintain wide spacing between rows; this ensures larger swollen parts and more seeds. Allow over one chi of space between each plant. |
| 52 | 又曰：凡菜種多冬榮夏枯，獨芥藍乾枯收子之後，根復生蘖，經數年不壞。蓋一種之後，無論子粒傳生，即原本亦供數年拾。冬月，悉取葉，空留根，來年亦生。或並劚去大根，稍存入土細根，來年亦生。 It is also said: Most vegetable plants flourish in winter and wither in summer, but uniquely, after Jielan dries up and produces seeds, its roots sprout new shoots again and remain viable for several years without deteriorating. Thus, once planted, regardless of whether the plants reproduce through seeds, the original roots can provide harvests for several consecutive years. In winter months, all leaves may be harvested, leaving only the roots; they will regrow in the coming year as well. Alternatively, one can dig out the large roots entirely but leave some fine rootlets still in the soil; they will also regrow in the next year. |
| 53 | 又曰：芥藍莖葉，用芝麻油煮，如常煮菜法食之，并飲其汁，能散積痰。其葉及子，亦能消食積，解⒏毒。 It is also said: The stems and leaves of Jielan, when cooked with sesame oil in the usual way for vegetables, can be consumed along with drinking its broth; this helps to dispel phlegm accumulation. Its leaves and seeds are also able to aid digestion and resolve food stagnation, as well as detoxify. |
| 54 | 又曰：菜名藍者，不止因葉色似藍，北人直用作澱，可染帛，勝于福青。 It is also said: Vegetables named "lan" are not only because their leaf color resembles indigo; northerners directly use them to make starch, which can dye silk fabric and surpasses Fuching (a type of blue dye). |
| 55 | 蓴，《魯頌》曰：「薄其茆」。註云：茆，鳧葵也。《詩義疏》云：茆與葵相似。葉大如手，赤圓而肥。斷著手中，滑不得停也。莖大如箸，皆可生食。又可約滑羹。江南人謂之蓴菜，或謂之水葵。《本草》云：雜鯉魚作羹。亦逐水。而性滑，謂之淳菜，或謂之水芹。服食之，不可多。 Chun. The Lu Song says: "Bo qi Mao." The commentary states: Mao is Fu Kui (water clover). Shi Yishu says: Mao and Kui are similar in appearance. Its leaves are as large as a hand, red-brown, round, and fleshy. When broken off in the hand, they feel slippery and cannot be held still. The stems are as thick as chopsticks; all parts can be eaten raw. It can also thicken and smooth out soups. People in Jiangnan call it Chuncai, or sometimes Shui Kui. Bencao says: It is made into a stew mixed with carp. It also follows the water current. Its nature is slippery; it is called Chuncai, or sometimes Suoqin (water parsley). It should not be consumed in large quantities. |
| 56 | 《齊民要術》曰：近陂湖，可於湖中種之；近流水者，可決水為池種之。以深淺為候：水深則莖肥葉少，水淺則葉多而莖瘦。蓴性易生，一種永得。宜潔淨，不耐污；糞穢入池，即死矣。種一斗餘許，足用。 Qi Min Yao Shu says: If near a pond or lake, it can be planted in the water; if near running water, one may divert the water to form a pool and plant it there. The depth of the water determines its growth: deeper water results in fatter stems but fewer leaves, while shallow water produces more leaves and thinner stems. Chun is easy to grow; once planted, it can be harvested forever. It thrives best in clean water and cannot tolerate pollution; if manure or filth enters the pond, it will die immediately. Planting about one dou is sufficient for use. |
| 57 | 葦，《爾雅》曰：葦，鬼艸刁；葭、華；蒹、薕；葭、蘆；、薍，其萌虇。郭璞註曰：葦，其類皆艸刁莠；葭，即今蘆也；蒹，似萑而細；葭，葦也；，似葦而小，實中。今江東呼蘆筍為虇；然則蘆葦之類，其初生者皆名虇。花，名蓬蕽。《詩疏》云：薍，或謂之荻，至秋堅成，即刈，謂之藿。生下濕地，長丈許。今處處有之。 Wei. Er Ya says: Wei is Guicao; Jia, Hua; Jian, Jin; Jia, Lu; and Diao are its young shoots. Guo Pu's commentary says: Wei and its related species are all types of coarse grasses; Jia is the same as today's Lu (reed); Jian resembles Huan but is finer; Jia refers to Wei itself; Diao resembles Wei but is smaller, with solid stems. Nowadays in Jiangdong, the young shoots of reeds are called Keng; thus, among all types of 芦苇 (reeds), their initial sprouts are generally named Keng. Its flowers are known as Pengliu. Shi Shu says: Diao, sometimes called Di; by autumn it becomes firm and is then cut down, at which point it is referred to as Huo. It grows in low-lying wetlands, reaching a height of about one zhang (approximately 3.3 meters). Nowadays it can be found everywhere. |
| 58 | 《農桑輯要》曰：葦，四月，苗高尺許。選好葦，連根栽成土墩，如碗口大；於下濕地內，掘區栽之。縱橫相去一二尺，欲得力，則密藏。至冬，放火燒過。次年春，芽出，便成好葦。十月後刈之。 Nongsang Jiyao says: Wei (reed) in April, the seedlings reach about one chi in height. Select good reeds and plant them with their roots intact, forming soil mounds as large as a bowl's opening; dig planting areas in low-lying wetland and transplant them there. Space the plants one to two chi apart horizontally and vertically; if you want a dense growth, plant them closely. By winter, set fire to burn it over. In the following spring, new shoots will emerge and become good reeds. Harvest it after October. |
| 59 | 一法：二月，熟耕地作壟，取根臥栽，以土覆之。次年成葦。 Another method: In February, prepare well-tilled land and make ridges; take the roots and lay them horizontally for planting, covering them with soil. They will become mature reeds in the following year. |
| 60 | 又壓栽法：其葦長時，掘地成渠，將莖祛倒，以土壓之，露其梢。凡葉向上者，亦植令出土下，便生根；上便成筍，與壓桑無異。五年之後根交，當隔一尺許。劚一，即滋旺矣。其花絮沾濕地，即生蘆，然不如根栽者。 Another propagation method: When the reed is growing, dig a trench in the ground; lay the stems horizontally and cover them with soil, leaving only their tips exposed. Any leaves that grow upward should also be planted so they are covered by soil; roots will then form, and the upper part will become shoots, no different from layering mulberry trees. After five years, when their roots intermingle, they should be spaced about one chi apart. Dig out a portion; it will then grow vigorously again. Its fluffy seeds, when they land on wet ground, can sprout into Lu (reeds), but not as well as those planted from roots. |
| 61 | 三月初生，其心挺出。其下本，大如箸，上銳而細。有黃黑勃，著之，汙人手。把取正白，啖之，甜脆。一名「蓫艸殤」，揚州謂之「馬尾」，幽州謂之「旨蘋」。 In early March it begins to grow, with its central shoot emerging upright. Its lower base is as thick as a chopstick, tapering upward into a fine point. It has yellowish-black mucus on its surface; when touched, it stains the hands. Pick a straight white one and eat it—it is sweet and crisp. It is also known as "Chuncao Shuang"; in Yangzhou it is called "Mawei," and in Youzhou, "Zhiping." |
| 62 | 蒲，《爾雅》曰：「莞，苻蘺。其上，蒚。」郭璞註曰：今西方人呼蒲為莞蒲。蒚，謂其頭臺首也。今江東謂之苻蘺；西方亦名蒲蒚中莖為蒚，用之為席。又名甘蒲，又名醮石。花上黃粉，名蒲黃。 Pu. Er Ya says: "Wan, Fu Li." "The top is Lu." Guo Pu's commentary states: People in the western regions now call pu Wanpu. Lu refers to its head or top part. Nowadays in Jiangdong it is called Fuli; in the west, they also refer to the central stem of pu as Lu, which is used for making mats. It is also known as Ganpu and Jiaoshi. The yellow powder on its flowers is called Puhuang. |
| 63 | 《農桑通訣》曰：四月，揀綿蒲肥旺者，廣帶根泥，移出於水地內栽之。次年即堪用。其水深者，白長；水淺者，白短。 Nongsang Tongjue says: In April, select thick and vigorous Pu with broad root clumps still attached to soil, and transplant them into wetland areas. They will be usable the following year. Those growing in deeper water are long and white; those in shallow water are short and white. |
| 64 | 玄扈先生曰：春初生嫩葉，出水時，取其中心入地白蒻，大如匕柄者，生啖之，甘脆。以酣浸食，如食筍法，亦美。《周禮》所謂「蒲菹」也。亦可煠食蒸食及曬乾磨粉作餅食。《詩》曰：「惟筍及蒲」，是矣。八九月收葉，可作扇，又可作包裹。 Master Xuanhu said: In early spring, when tender leaves emerge and rise above the water, take the white shoots growing from their center that are as thick as a spoon handle; eat them raw—they are sweet and crisp. They can also be soaked in wine and eaten, following the same method used for bamboo shoots—it is equally delicious. This is what Zhou Li refers to as "Pu Zu." It can also be boiled, steamed, or dried and ground into powder for making cakes. The Shi Jing says: "Only bamboo shoots and pu," indeed it is so. In August or September, the leaves can be harvested to make fans, as well as for wrapping things. |
| 65 | ⒎草，玄扈先生曰：小暑後，斫起以備織⒎。留老根在田，壅培發苗。至九月間鋤起，擘去老根，將苗去梢分栽，如插稻法，用河泥與糞培壅。清明穀雨時，複用糞或豆餅壅之，即耘草。立梅後，不可壅。若灰壅之，則生蟲退色。 Grasses: Master Xuanhu said: After Xiaoshu (Minor Heat), cut them up and prepare for weaving. Leave the old roots in the field, enrich the soil around them to encourage new sprouting. By September, dig up the plants, remove the old roots, and divide the sprouts by cutting off their tips for replanting. Do this in the same way as transplanting rice seedlings, using river mud and manure to enrich the soil around them. During Qingming or Guyu, apply more manure or bean cake as fertilizer while weeding out grasses. After Lixia (Awakening of Insects), do not apply any more mulch. If ash is used as mulch, it will cause pests and discoloration. |
| 66 | 燈草，玄扈先生曰：種法與⒎草同。最宜肥田，瘦則草細。五月斫起曬乾，以尖刀釘板凳上劃開。其心可點燈及為燭心，其皮可雨衰。 Dengcao: Master Xuanhu said: Its planting method is the same as for grasses. It thrives best in fertile soil; if the land is poor, the grass will be thin and weak. In May, cut it down and dry it in the sun; use a pointed knife to pin it onto a bench and split it open. Its core can be used for lighting lamps or as wicks for candles; its outer layer is suitable for making raincoats. |
URN: ctp:ws827023
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