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Shennong's Classic of Materia Medica

Release date:

2023-06-19

The Shennong Bencao Jing lists six types of lingzhi—red, black, blue, white, yellow, and purple—all classified as superior-grade herbs. The text provides detailed accounts of each variety’s flavor, nature, therapeutic effects, and alternative names. It has long been held that “red lingzhi, with a bitter‑neutral flavor, resolves chest stagnation, nourishes the heart qi, tonifies the middle jiao, enhances wisdom and memory, and promotes forgetfulness‑free clarity. Prolonged consumption lightens the body, prevents aging, and extends life to the realm of immortals; it is also known as dan‑lingzhi.” Yellow lingzhi, with a sweet‑neutral flavor, benefits the heart and abdomen by dispelling the five pathogenic factors, strengthens the spleen qi, calms the spirit, and fosters loyalty, trustworthiness, and joy. Long-term use lightens the body, staves off aging, and prolongs life; it is also called jin‑lingzhi. Purple lingzhi, with a sweet‑warm flavor, treats deafness, lubricates the joints, preserves the spirit, replenishes essence and qi, fortifies the sinews and bones, and improves complexion. With prolonged use, it lightens the body, delays aging, and extends life; it is also known as mu‑lingzhi.

The “Biographies of Immortals” states: Lü Shang consumed the Zezhi mushroom; the “Xian Yao” chapter of the “Baopuzi” says: the red variety resembles coral, the white resembles cut fat, and the black…
Illustration: Six Types of Mushrooms from the Shennong Ben Cao Jing, Volumes 1–2