Botanical name: 學名﹕	Manihot esculenta Crantz; （甜木薯） Manihot utilissima Pohl.（苦木薯）
Pron. in Japanese: 日語發音﹕
Pron. in Korean: 韓語發音﹕	imo noki
Pron. in Cantonese: 粵音﹕
Other Names: 別名﹕	mu shu 木薯、shu fan shu 樹蕃薯、fan shu shu蕃薯樹、shi yong shu shu食用樹薯、chou shu 臭薯、ge shu 葛薯 cassava, yuca,mandioca, manioc, tapioca.
Common Name: 英文名﹕
Distribution: 產地﹕
Properties (characteristics)﹕ 性味﹕
Channels (meridians) entered:   歸經﹕
Medical functions: 藥理﹕
Actions & Indications: 主治﹕	In folk medicine: the root of the bitter variety (Manihot utilissima Pohl.) is used to treat diarrhea, malaria. and in Cuba it is also used for irritable bowel syndrome. The leaves are used to treat hypertension, headache, and pain.  木薯尤其是苦木薯民間用於治服瀉，瘧疾。在古巴民間用於治腸道過敏症候群。葉用來治血壓高，頭痛於其他痛症。
Chemical ingredients: 化學成份﹕
Dosage: 用量﹕
Samples of formulae :處方舉例﹕
Modern Research: 現代研究﹕	Cassava fermentation and bioconversion.
Toxicity & Cautions: 毒素與禁忌﹕	There 2 varieties of this plant. The sweet variety, Manihot esculenta contains a lower level of cyanic acid and its skin of the root is light green. The bitter variety, Manihot utilissima, contains more cyanic acid and its skin of the root is brown. In the root, the skin contain the most amount of hydrocyanic acid. The skin should be removed before cooking. The poison is the hydrocyanic acid produced by hydrolizing the chemical ingredients of linamarin and lnamarase. Before the root is fully cooked or the cyanic acid has not been destroy, the toxin may turns into hydrogen cyanide. The symptoms can be nausea, vomiting, diarrhea, dizziness and in serious cases the patient can die from respiratory failure.  It can also cause the swelling of the thyroids, damage the optic nerve and the motor nerve.   品種有甜木薯苦木薯兩種，甜木薯 種的槐根含較低的氰酸，表皮呈淡青色；苦木薯 的塊根含多量的氰酸，表皮呈褐色，兩者不難區別。塊根又以皮層含氫氰酸最高，因此，木薯要先刮去外皮，煮熟後才能食用。木薯中毒系由其所含亞麻苦甙 (linamarin) 及亞麻苦苷酶 (linamarase) 水解後析出游離的氫氰酸(hydrocyanic acid）所致。塊根未煮熟或氰酸(cyanic acid)未完全分解前就拿來食用，內含的毒素會轉化為氰化氫 (hydrogen cyanide)。 輕者噁心、嘔吐、下痢、昏眩；嚴重者呼吸衰竭而死亡。還可引起甲狀腺腫，並會傷害視神經和運動神經等。[1]