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菘菜,属白菜亚种[ssp chinensis(L)Maki-no]。原产地中国【见《中国农业百科全书》(蔬菜卷),农业出版社,北京:11·1990,4页】。晋代稽含在《南方草木状》中将白菜称为“菘”。北魏贾思勰在《齐民要术》中提到了种菘的方法。南北朝陶弘景将菘菜分为莲花白、箭秆白、杵杓白三种类型(见《名医别录》)。唐代苏恭则认为菘有三种:叶大而厚,味甘的为牛肚菘;叶薄而细味稍苦的为紫菘;形似蔓菁的为白菘(见《唐本草》)。明代王世懋在《系圃杂疏》中所记述的黄牙菜,即现今的大白菜中的花心类型。药学家李时珍(1518～1593)在《本
Ipomoea aquatica, is a subspecies of cabbage [ssp chinensis (L) Maki-no]. Country of Origin [see Encyclopedia of Agriculture in China (Vegetable Scrolls), Agricultural Press, Beijing: 11 · 1990, p. 4). Jin Dynasty set in the “southern grass-like” cabbage will be called “菘 ”. Jia Wei in the Northern Wei Dynasty in the “Qi Min Yao Shu” mentioned the kind of method. Northern and Southern Dynasties Tao Hongjing divided the common waterfowl into lotus white, arrow stem white, three kinds of pestle white (see “doctors do not record”). Su Gong in the Tang dynasty believed that there are three types of 菘: large and thick leaves, sweet for the tripe; leaf thin and slightly bitter aster 菘; like Manjusri is 菘 (see “Tang Materia Medica”). Ming Wang Shimao in the “Department of Miscellaneous sparse,” described in the yellow-tooth vegetables, that is now the Chinese cabbage type. Pharmacist Li Shizhen (1518 ~ 1593) in the "Ben