菩薩戒義疏 2.19

2.19

第四、食五辛戒，葷臭妨法故制。七眾、大小如前。菩薩小重，發色故也。序事三階：一、明單辛不應食，二、明雜飲食亦不應，三、舉非結過。舊云，五辛謂蒜、葱、興蕖、韮、薤。此文止蘭葱，足以為五。《兼名苑》分別五辛：大蒜是葫𮏉，茖葱是薤，慈葱是葱，蘭葱是小蒜，興蕖是蒠蒺。生熟皆臭，悉斷。經云：五辛能葷，悉不食之。必有重病，餌藥不斷，如身子行法，菩薩亦應不制。

Fourth, the precept against eating the five pungent roots: it is established because their foul odor obstructs the Dharma. The seven assemblies and the Great and Small [Vehicles] are as before. For a bodhisattva, it is slightly heavier because it stirs up passion. The narration of matters has three stages: first, explaining that the pungent roots should not be eaten on their own; second, explaining that they should not be eaten mixed into food and drink either; third, adducing the wrongdoing and concluding the offense. Traditionally it is said that the five pungent roots refer to garlic, scallions, asafoetida, leeks, and Chinese onions. This text only mentions chives, which is sufficient to account for the five. The Jianmingyuan differentiates the five pungent roots: garlic is dasuan (husu); mountain leek is xie; bunching onion is cong; chive is xiaosuan; asafoetida is xiji. Whether raw or cooked, they are all foul, so they are completely cut off. The sūtra states that the five pungent roots can cause a foul smell, and none of them should be eaten. If there is a severe illness and taking them as medicine cannot be avoided—as with Śāriputra's practice—for a bodhisattva it should also not be prohibited.