再论中国古代的糜子-《中国农史》

文章信息/Info

Author(s):: SU Jin-hua; （Institute of Economics Chinese Academy of Social Science，Beijing 100836)

摘要:: 文章主要依据西北出土文献以及传世典籍，重新探讨古代糜子的植物属性、种植周期、名称流变以及用途等基本特征，以期对厘清当前一些研究中关于糜子认识的讹误有所助益。糜子是北方重要的粮食作物。外形与黍相类，无黏性，颜色多样，米粒大多以黄色为主，俗称黄米。因气候、环境差异，播种、收获的月份不同。春夏皆可种，夏秋俱可获。由于地域习俗差异，名称、写法各有不同。西北一般称作糜或硬糜、粳糜或酒糜，华北一般称作穄或饭黍、硬黍或粳黍、黍糜。主要用来日常食用，也可作牲畜饲料，可以用来酿酒，也可用以治疗疾病。

Abstract:: This article, mainly based on the excavated documents of northwestern area and traditional canons, attempts to clarify some misunderstandings concerning Mizi, through re-examining the elementary characteristics of Mizi, such as its plant attributes, period of planting, evolution of its name and its functions. Mizi is an important food crop, whose shape is similar to that of millet. It has no viscidity. It is colorful, but its grain is dominantly yellow. Thus it is also called Yellow Rice. The time of planting and harvesting depends on climate and surroundings. It can be planted in spring and summer, be harvested in summer and autumn. Its name and spelling vary according to different customs of different areas. In northwestern area, it is usually called Mi or YingMi, JingMi, JiuMi. In North China, it is called Ji or FanShu, YingShu, JingShu, ShuMi. It is mainly used as food in daily life, but can also be applied to feed on domestic animals, to make wine, and to cure diseases.